smagee said:Glad to see it's not just me; I can typically wash about a pint of full slurry off of these things, but this yeast netted me around a tablespoon or two. I figure I'll just have to amp it up with a starter in the future, but wanted to make sure I wasn't the only one .
FWIW, the batch I made with it (a rye saison) turned out *very* funky, but in a good way. However, it's carbing really slowly, as I think a lot of the yeast dropped out during the extended primary time. I'd wager yours will clean up a bit as well, but I'd give it an extra week or so on the cake just to make sure the yeast gets enough time to do so.
Glad to see it's not just me; I can typically wash about a pint of full slurry off of these things, but this yeast netted me around a tablespoon or two. I figure I'll just have to amp it up with a starter in the future, but wanted to make sure I wasn't the only one .
FWIW, the batch I made with it (a rye saison) turned out *very* funky, but in a good way. However, it's carbing really slowly, as I think a lot of the yeast dropped out during the extended primary time. I'd wager yours will clean up a bit as well, but I'd give it an extra week or so on the cake just to make sure the yeast gets enough time to do so.
Has anyone used this in a dark strong? Wyeast mentions you can appropriately use this to produce one.
I want to but I'm a tad afraid of how that great 3711 citrus quality would mesh with toasty caramel flavors, or would it be perceived as something entirely different? I'm guessing and hoping the latter, similar to Chimay blue and white, same yeast, different perceptions of yeast notes.
Any input on how this turns out with a darker caramel rich grist?
Never tried it in a dark strong, but I personally think the flavor profile would be all wrong. Dark strongs are best with earthy/dark dried fruit flavors -- a bone dry citrusy dark strong wouldn't be ideal on my book. Keep it around to finish it out if it stalls for some reason, but I don't think it would be a good choice for the main yeast.
Has anyone used this in a dark strong? Wyeast mentions you can appropriately use this to produce one.
I want to but I'm a tad afraid of how that great 3711 citrus quality would mesh with toasty caramel flavors, or would it be perceived as something entirely different? I'm guessing and hoping the latter, similar to Chimay blue and white, same yeast, different perceptions of yeast notes.
Any input on how this turns out with a darker caramel rich grist?
I'm on a mobile device so I hope this link is right, if not then google "a saison for every season" Drew is brewing quite a few different styles with saison yeast one of which is basically a strong dark. I think the key is control the fermentation temps, temps below 68° seem bring out more earthy esters and less of the citrus esters and peppery phenolics or maybe it's when the temps are higher, in the mid 70s and above the citrus esters overwhelm the earthy esters.
We shall see in a few weeks to months after I bulk age my dark strong saison.
http://www.ahaconference.org/wp-content/uploads/Saison-Part-Deux-Web.pptx
Try this link, find it 1/2 way down, down load the PDF, I think this was a gateway to Saison for many home brewers include me.
http://www.homebrewersassociation.org/pages/zymurgy/free-downloads
If it doesn't take you there Google: a saison for every season, AHA
Hmm... that makes a fair bit of sense. I'll have to get back to you on it; my original post was misleading: I made this batch with a smack pack (stepped up via starter) with the intent of harvesting the yeast for future versions. Said harvested yeast remains unused for now. Attenuation with the initial batch was fine (I'll have to check when I get home, but in the vicinity of 75-80% off the top of my head--1.050 to 1.000 I believe), but I haven't brewed anything with the washed version. I'll be stepping it up via starters for future batches, so I'll try to remember to update when I actually use it.
tennesseean_87 said:I'm about to use some of this yeast for a Belgian Dark Strong as suggested by the author of this thread. Any suggestions on fermentation temp schedule? I am planning to mash a little high because this yeast is a beast and I've been getting really good attenuation lately.
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