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Old 08-30-2012, 11:03 AM   #1
nberk
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Jun 2010
Spring Hill, TN
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I posted this in the recipe section, but haven't got a response so I thought I'd try it here as well.

I'm planning on brewing up the witte recipe from Brewing Classic Styles. I often do 10 gallon batches and am thinking about splitting this brew up into a carboy using a Witte strain (WLP400) and a second carboy using a Farmhouse strain (WY3726-PC) in an attempt to make a saison.

My question is if people had experience in how Coriander and Bitter Orange Peel will come across when using the farmhouse strain? I'm a fan of saisons and like to experiment with them. This seems like an easy way to make one since I am planning on making the wit anyway.

The BCS recipe is pretty basic:
48.8% Pilsner
48.8% Flaked Wheat
2.4% Munich
Hallertaur 22 IBUs
Coriander
Bitter Orange Peel
Chamomile

 
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Old 08-30-2012, 03:32 PM   #2
MrOH
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Sep 2011
Philadelphia, PA
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My experience with this strain is that it produces beers with big fruity, bubblegum esters up front that fade into an earthy spiciness. It also accentuates wheat flavors and aromas. Probably work very well.
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Old 09-29-2012, 01:24 AM   #3
nberk
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I finally got around to brewing this up and the two carboys are fermenting away happily. We'll see how the saison turns out

 
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Old 09-29-2012, 01:39 AM   #4
barrooze
 
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I'll be brewing the BCS Wit recipe this spring. I look forward to hearing how the 3726 turns out and which you prefer.
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Old 09-29-2012, 02:45 AM   #5
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I just kegged a hoppy american IPA with this yeast strain. Had a couple samples and it tastes great. Can't wait for it to settle a bit, should be even better. Fermented between 80 and 90 degrees, then dropped down to 75 and dry hopped with amarillo.
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Old 10-01-2012, 05:21 AM   #6
kingwood-kid
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houston
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The 3726 will probably flocculate a little better and attenuate a little more, although saison yeasts tend to produce a lot of mouthfeel-enhancing glycerol.
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Old 10-01-2012, 02:30 PM   #7
RugenBrau
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Finger Lakes
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I used it with Biermunchers "Orange Kolsch" recipe. I fermented low (67) and it came out fine.
I kinda of wished I had split the batch and done one high and the other low.
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Old 10-01-2012, 04:00 PM   #8
ReverseApacheMaster
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Funkwerks makes a wit with 3711. It's delicious.

 
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Old 10-01-2012, 05:42 PM   #9
nberk
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Well I hope they both turn out well. I'm varying the fermentation regimen with them. I pitched both at 67F and kept them both at 68F for 48 hours. I then pulled the 3726 carboy out and put it at ambient in my house for 2 more days and have just transferred it to my warm garage to do a steady escalation in fermentation temps. I've done a similar regimen before with saisons and have gotten some nice flavors and great apparent attenuation numbers. The WL400 has stayed in my fermentation chamber at 68F the whole time.

Do you know if Funkwerks does a "saison" type hot fermentation with their Wit?

 
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Old 10-01-2012, 07:51 PM   #10
ReverseApacheMaster
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I'm not positive on their fermentation schedule but I know the beers are pitched around 67F. I believe they only take them to the upper 70s because their beers don't display the intense yeast character 3711 will give you in the upper 80s like Jester King does.

 
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