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Old 03-08-2013, 03:10 AM   #1
DuckiesRevenge
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Apr 2012
St. Paul, Minnesota
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Say, I'm wondering. Has anyone used french saion yeast from wyeast at 60-65 deg? How is the flavor and ester profile?

I'm contemplating it for my next wit because I have it and it intrigues me.

My basement is at 62 deg. Which is lower than the range of the yeast. But I was hoping that might mute some of the over the top belgiany flavor or whatnot...

 
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Old 03-08-2013, 03:37 AM   #2
bellmtbbq
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Aug 2012
Pennington, NJ
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I think 3711 works well at ambient temperatures... might be a little less Belgian phenols. I don't know; been thinking of trying the strain recently because I've heard so much on blogs.

The Dupont strain, which might be 3765 or something like that, is the one you need to goose along and keep nice and toasty or you'll get a stuck ferment.
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Old 03-08-2013, 03:51 AM   #3
BigRob
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Jan 2011
Toronto, Ontario
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Dupont is 3724.

3711 will chug along at 60-65F, slower than higher temps, but it will still finish nice and dry. It will contribute less flavour at those temps too.

 
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Old 03-09-2013, 03:29 AM   #4
DuckiesRevenge
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Sounds like just the yeast for the job. Thanks for the info guys.

 
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Old 03-10-2013, 01:58 AM   #5
Calder
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Mar 2010
Ohio
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If it works at that temperature it should be fine. However, since it is below the recommended range, it might have a problem getting started. Be prepared to warm it up if necessary.

 
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Old 03-10-2013, 01:55 PM   #6
Piratwolf
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Jul 2011
Va Beach, VA
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Been doin my latest batch (3711/530 blend) at 62F. Started in 18 hours even with a big starter, but has been powering through for 5 days now. Krausen has fallen & I'll do my first gravity check in a short while.
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Old 03-10-2013, 02:41 PM   #7
Piratwolf
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Jul 2011
Va Beach, VA
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Hmmm.. looks like it IS slower at cooler temps. (EDIT: after 5 days, it's only down from 1.063 to 1.031.) I'm gonna ramp it up to 75F and see how long it takes to finish.
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Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.

 
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Old 03-15-2013, 01:31 PM   #8
DuckiesRevenge
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Apr 2012
St. Paul, Minnesota
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Piratwolf, have you used 3711 at higher temps before? If you have could you let me know what sorts of differences you see in the taste profile. I'd be very interested in knowing what you find.

It's interesting how slow the progress is on your beer. With how much of a monster it is I guess it really doesn't like the cold. Hopefully warming it up will finish it off fairly quickly.

 
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