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Old 03-22-2013, 01:58 PM   #11
Nov 2012
Alburtis, PA
Posts: 44
Liked 1 Times on 1 Posts

I just did a Saison with 3711 and mostly Sorachi Ace hops. I just bottled a week ago so I can't tell you how it is yet although the samples tasted pretty good. I can post the recipe if you're interested.

I'm doing extract, the 3711 took it from 1057 to 1008.

If you want to increase fermentation temp I have a cheap suggestion. I put my primary in a large plastic tub, filled it with water (like a swamp cooler) and used an aquarium heater. I did wrap the whole thing in a blanket. I was able to ferment at 75 F with an ambient temp of ~58 F. Whole setup costs ~$25 bucks. Aquarium heater from amazon and plastic rope handle tub from Walmart.

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Old 03-22-2013, 04:09 PM   #12
Jul 2008
Posts: 1,553
Liked 115 Times on 103 Posts

If you use the sorachi only at 60, you won't get it's lemonyness. You can add some at zero and/or in the dry-hop. I have a sorachi/saaz Saison right now that's nice. I swear it tastes different every time I try it.

If you want to ferment it hot, just pitch your yeast when the wort is under 90 degrees (don't do this if you're not using saison yeast!). Most of the heat-derived flavors are gained in the first day or two. Heating it up after that will quicken the pace, but not greatly alter the flavor.
Say no to intolerance: love gluten and lactose.

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Old 03-25-2013, 09:53 PM   #13
Mar 2013
, MD
Posts: 74
Liked 7 Times on 6 Posts

new poster here - here is a recipe I used about 4 months ago

ABV 6.38%
IBU 26.28
SRM 8.75
OG 1.061
FG 1.000

5 gal batch:
9lb 2 row
.75 White Wheat
.75 Unmalted Wheat
.5 Flaked Oats
.5 Acidulated Malt
.5 Caramunich II
.25 Special B

125F 25 min rest
147F 75 min sach
Fly Sparge 170F

2 tsp black pepper, 6 oz clover honey, 2 qt of water steeped with clementine peels in last 5 minutes of boil

1oz Styrian Goldings 45 min
1oz New Zealand Pacifica 40 min

Notes: Black pepper up front, but quickly fades - 3711 taste with New Zealand hops/citrus character the rest of the way. Surprisingly enough - I could get that raisiny Special B character in the background - very easy to drink, tested on those who've only drank macro brewed beers - I'd say its comparable in taste and look to Southhampton Saison or St. Feuillien

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Old 05-28-2013, 11:16 PM   #14
Apr 2012
Arlington, Virginia
Posts: 154
Liked 5 Times on 5 Posts

Update: with one week in the fermenter, the 3711 took it from 1.059 to 1.003! I was shocked. The sample I pulled tasted great - good lemony flavor from the Sorachi Ace and spice from fermenting around 83.

3711 is truly a beast!

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