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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > 3711 is amazing
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Old 02-09-2013, 05:48 PM   #11
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I kept my rye lavender, coriander, rose hip saison in the low/mid sixties and it did wonderfully. It showed air lock activity for almost 2 weeks...slow for the final week. I think it finished with 90ish apparent attenuation. Tastes great too!


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Old 02-09-2013, 07:49 PM   #12
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Quote:
Originally Posted by beergolf View Post
Great yeast. Always ferments low. Easy to use. I use it often. Finishes low but still has great mouthfeel.

I just finished bottling a Rye Saision that went from 1.058 to1.003
Did you use any simple sugar? What was your mash temp?


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Old 02-09-2013, 09:02 PM   #13
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Quote:
Originally Posted by highgravitybacon View Post
Did you use any simple sugar? What was your mash temp?
I used a lb of turbinado. Mashed at 149.

Gravity sample tasted great.
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Old 02-12-2013, 05:36 AM   #14
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Hey y'all! Just brewed my 2nd Saison with 3711, it is awesome indeed. My brew was a sort of West Coast Saison w a lot of NW hop character. At least that's what I'm hoping for.
10 gal batch split between 2 buckets, fermented at a steady 78*F for 8 days, ramped up to 82*F last few days. Recent gravity reads 1.004. tastes good but, the hops may be trying to outshine the yeast. Pretty dry,That's good, but the centennial & cascade are kinda taking over right now.
True, it's only 8 or 9 days young, but I'm optimistic.
My question to those experienced with this yeast is, how long should I let this go?

Its very close to done, if not totally. Plan to take another reading in a couple days to confirm.
I'm thinking about dry hopping with 2oz Belma in each fermenter, as I've had wonderful flavor contributions in pale beers with this hop before.
I pitched ample, fresh 3711 from starters for each brew. Mashed at 152*.
4oz hops total in 10 the gallons brew.
Anyone do anything like this?
I'm thinking it's gonna be great, I'm just anxious!
Thanx to all! BrewOn!
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Old 02-12-2013, 09:58 PM   #15
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You think the hops are taking over and your answer is to dry hop?

Sounds nice though. If you think of it as a Belgian IPA, maybe you'll accept those hops! ;-)

That yeast can go lower than that. I'd wait until at least 3 weeks, then rack (if strong beer) or bottle (if not).

If you want to dry hop, why not try splitting the batch and dry hop half?
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Old 02-12-2013, 10:25 PM   #16
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Thanx for the advice, Matt.
I'll let it go another couple weeks. My first attempt with this yeast went for 3 wks, crystal clear and delicious. That batch is conditioning now. The west coast version currently fermenting definately has the Belgian funk. I'm kinda loving it, just never tasted it that young, so I got a lil buggy over it. Ha!
The recipe is basically an even-tempered pale/ipa, with 3711.
But no, I'm gonna dry hop the whole batch. I just love the flavor of them dang Belma hops!
Thanx again!
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Old 02-13-2013, 06:31 AM   #17
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Let us know how it turns out. I made a Belgian IPA with that yeast, dry hopped with Nelson Sauvin. That hop goes nicely with that yeast.
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Old 02-20-2013, 04:34 AM   #18
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So, I legged and force carbed this the other day. Pretty young, sure, but hot damn that's good!
I decided to dry hop the second 5gals with 2oz Belma pellets for 5-7 days, and I'm sure it'll be damn good.
With respect to the thread, 3711 is indeed amazing!
10 Gallon Batch
GRAIN bill was 16# MO, 2# white wheat, 1#caramunich, 10 gallon batch
HOPS: 1/2oz Magnum +1oz centennial FWH, 1/2oz EACH cascade centennial@20mins,
1oz Cascade @5mins,
1/2oz Cascade @0,
no dry hops
Mash: 152*F
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Old 02-20-2013, 04:36 AM   #19
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KEGGED! Kegged, I say. Stupid spell check.
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Old 02-20-2013, 08:11 PM   #20
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That looks like a nice recipe, doom. I've always used pils malt, but the idea of using MO and some more pale ale-type malts would probably provide a bit more malty backbone to my saisons. Would you call it a hoppy beer? Or are the hops understated?


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