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Old 09-24-2012, 09:57 PM   #11
sweetcell
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Originally Posted by kevinb View Post
What do you think about the idea of using a swampcooler with an acquarium heater in it? I was thinking about getting one and ramping the swanp temp up.
should work great. never done it myself but i know others swear by the technique.

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Also, How vigorous of a fermenation should I expect? After 24 houts, I only have a small layer of krausen and I am getting about one bubble per second. I heard this yeast typically takes off pretty fast. I have only about 3 gallon of wort in a 6 gallon carboy. Thanks for the help.
personally i got a solid inch of krausen and maybe 2 bubbles per second at peak, but every brew is different. i oxygenated with an aquarium pump two or three times during the first 24 hours so i might have had a bigger yeast population. differences could also be due to amount and types of sugars, nutrients, temp changes, etc. who knows! as long as you attenuate well and make a tasty beer, no need to worry about it

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Originally Posted by Denny View Post
Am I the only one who uses it at more "normal" temps? Have any of you ever tried that?
nope, not yet. i've only ever done one batch with the temp ramp, but i'm planning on washing the yeast and doing another batch at "ambient" temps. i'll let you know how it goes. i'd expect the the second version to be a little bit spicier & a little less fruity - TBD.


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Old 09-25-2012, 12:33 AM   #12
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I will post my results. You have me curious. I plan to insulate with blanets etc and let the fermenation go. It is running between 70 - 72 degrees.


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Old 09-25-2012, 01:56 PM   #13
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It kinda depends what flavors you want to get out of it .... As Denny said above normal temps will be just fine and I have brewed 3711 fine at 68 degrees fahrenheit but, I have also ramped up to the low 80's over the course of a week and that was great too with lots of "spice" to it. That's the cool thing about saison yeast is that they enjoy a wide swing of temps with no "off flavors. Another cool thing about 3711 over lets say 565 is it has a lower risk of getting stuck as well as having a quicker finishing time as a general rule.
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Old 09-25-2012, 04:08 PM   #14
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I really prefer phenolics to fruitiness and I find of I run 3711 at 62F all the way through I get the nice phenolic character without over the top fruitiness.
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Old 03-09-2013, 03:30 AM   #15
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Originally Posted by Denny View Post
I really prefer phenolics to fruitiness and I find of I run 3711 at 62F all the way through I get the nice phenolic character without over the top fruitiness.
Yep gonna try that, I ramped to 80 by day 2 and it's not what I wanted. Tastes like 530 (my house Belgian strain) but even fruitier, no subtlety whatsoever.
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Old 03-09-2013, 05:56 AM   #16
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IMO 3711 is its own yeast strain and is a super attenuator. It chews through sugars like none other outside of brett so temps really aren't a concern as it will attenuate at low ale or high ale temps. It gets down to what character do you want to push. I prefer the more phenolic character of the mid 60s.
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Old 03-09-2013, 01:43 PM   #17
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So I read contradicting reports on fruit vs spice. Some people seem to think that high temps equals fruit and others say high temp equals spice. Which one is it? I ran my first saison with 3711 in the mid 60s and it ended up tasting very subtle fruit and little to no spice... More like a typical belgian strain.

 
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Old 03-09-2013, 10:36 PM   #18
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Originally Posted by tagz View Post
So I read contradicting reports on fruit vs spice. Some people seem to think that high temps equals fruit and others say high temp equals spice. Which one is it? I ran my first saison with 3711 in the mid 60s and it ended up tasting very subtle fruit and little to no spice... More like a typical belgian strain.
High temp equals fruit. For sure.
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Old 03-10-2013, 05:33 PM   #19
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Originally Posted by rexbanner View Post
high temp equals fruit. For sure.
+1.060!
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Old 03-30-2013, 06:22 PM   #20
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Is there any need to worry about fusels if I start off at 70? I have temp control.



 
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