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Old 11-07-2012, 02:42 PM   #11
JonGrafto's Avatar
Jan 2012
Central Part of the State..., WI
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I have also used citrus type hops in my saison... Citra, Motueka all work well. Never used Hallertauer... I also use a little bit of pepper (1.5 - 2 tsp) in mine because I like that hint of pepper notes. Some yeasts will give you that peppery note, but I like it with just a little bit more spicyness.
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Looks like a zombie took a dump in your bucket after a night of binging on hot arse and cabbage.

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Old 11-07-2012, 02:51 PM   #12
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Jul 2009
Keller, Texas
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Originally Posted by beergolf View Post
With 3711 there really is no need to ramp it up quite that hot. It will do it's job at lower temps than most saison yeasts.
It will ferment cooler but not put off the same flavors/intensity of flavors.

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Old 11-07-2012, 02:56 PM   #13
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Oct 2012
Malden, MA
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I guess it's a question of how intense you like it. I would be afraid fusal alcohols would dominate the flavor profile if you are much above 80 degrees for the start of fermentation.
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Old 11-07-2012, 04:58 PM   #14
Apr 2012
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The great thing about saison is that you can take it almost any direction. I think Saison Dupont is made with only pilsner malt. Agree with others that 3711 is great yeast and will chew through anything almost.

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