Got this idea from another forum, but since we're wanting to use this yeast a lot more, I wanted to see if anybody had any tips/tricks of their own to share.
We've only brewed a few beers with it, but here are my (admittedly limited) observations:
- It actually tastes fairly neutral "Belgiany" when pitched and fermented coldish (mid 60's)
- It finishes very dry number wise, but nobody would describe it as that because of that silky mouthfeel everyone talks about.
- It ferments fairly quickly from the start, but is pretty damn slow to attenuate those last few gravity points. There were a couple times where I thought it was done, but it then proceeded to chug through another .04 or so over the next week or two.
- It's a royal PITA to harvest since it doesn't floc worth a damn.
- It doesn't seem all that sensitive to O2 and pitch rates
The last one is questionable because of a very small sample size, but my brother brewed a SMASH w/ Pils/Sorachi and forgot to aerate whatsoever. He did make a starter, but it was an old smack pack and still a slight under-pitch. The 3711 still hit 90%+ ADF, didn't take much longer to ferment, and came out surprisingly clean w/ no off-flavors.
Does anyone else have experience under-pitching this yeast? Any other tips/tricks to share?
We've only brewed a few beers with it, but here are my (admittedly limited) observations:
- It actually tastes fairly neutral "Belgiany" when pitched and fermented coldish (mid 60's)
- It finishes very dry number wise, but nobody would describe it as that because of that silky mouthfeel everyone talks about.
- It ferments fairly quickly from the start, but is pretty damn slow to attenuate those last few gravity points. There were a couple times where I thought it was done, but it then proceeded to chug through another .04 or so over the next week or two.
- It's a royal PITA to harvest since it doesn't floc worth a damn.
- It doesn't seem all that sensitive to O2 and pitch rates
The last one is questionable because of a very small sample size, but my brother brewed a SMASH w/ Pils/Sorachi and forgot to aerate whatsoever. He did make a starter, but it was an old smack pack and still a slight under-pitch. The 3711 still hit 90%+ ADF, didn't take much longer to ferment, and came out surprisingly clean w/ no off-flavors.
Does anyone else have experience under-pitching this yeast? Any other tips/tricks to share?