Lunchtime
Well-Known Member
Just brewed my first Saison, I hope all goes well. I've heard a lot of talk about fermentation getting stuck with the Wyeast #3711...Might be tough keeping the temp. up high enough but I'll give it my best shot lol
Just brewed my first Saison, I hope all goes well. I've heard a lot of talk about fermentation getting stuck with the Wyeast #3711...Might be tough keeping the temp. up high enough but I'll give it my best shot lol
Ha!! I just started my first saison a week ago and didn't ramp it up soon enough. I used
Belgian saison and it pooped out at 1.030. Check this from wyeast website:
"This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. "
I am keeping a blow dryer on it intermittently and warming it up and up so we will see how it well it dries out.
Just the opposite. 3711 is a beast and will ferment the spoon if you stir it too long,.... If you can keep it at least 68 degrees it will finish. If you can get the temp up higher you may get a couple of extra points out of it.
3711 is great for ciders too. Its the only yeast I use for cider anymore. You want fermentation as hot as possible. I did ten gallons of saison last summer, split between temp control and no control. The hot one (low 90's) was superior, more spicy saison flavor. The temp control (67) coulda passed for a blonde.
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