Montanaandy
Well-Known Member
How do you measure gravity with such precision?
I use a specific gravity refractometer that I got from Austin Home Brewing. Montanaandy
How do you measure gravity with such precision?
Where do you guys get those great glasses? BTW, that looks just like mine!
nice! it's actually just a new belgium glass with the old logo facing outward. i got them at the brewery a while back when i was living in colorado. but i'm sure you can get them online. i have a ton of glasses and i must say i normally prefer using a NB glass for most, especially the first time i try a beer.
A friend of mine came by yesterday for a jar of my 3711. His 3724 saison, with an OG of 1.065, was stuck at 1.030. Ouch. We'll see if 3711 can bring it down. He's kept the saison in his garage (in FL, that is warm!).
Friend called and said the 3711 had his saison down to 1.002. He's bottling now. He used sugar in his recipe and now has jet fuel.
Could be the low temp. Mine had always been nicely spicy.
Chshre, maybe I missed it in an earlier post but what temp range are you fermenting at? Fwiw our heat index is still in the high 90s here most days, was 98 2 days ago, so I'm thinking of throwing mine in my fairly well insulated storage room which stays cooler than ambient during the day & warmer than ambient at night.
I'm totally unfamiliar with Saisons, having had only 1 commercial example I think. I can go to bjcp for guidelines & reference Jamil's stuff, but where are some other recipe info etc for the style? I'm probably going to use 3711 or a combo strain, not 3724 on my first attempt at the style. I'm also going to shoot for a small bier with a 1.033-1.038 OG, perhaps mash at 154-155 to try and get some body out of this beast of a yeast by hopefully having the all malt wort finish at 1.003 or 1.004. Any guidance would be appreciated!
Schlante,
Phillip
Off to the recipe database...
Just made a Saison, even just with a smack pack, no starter, this yeast was up and going in less than 12hrs, and w/out a doubt the most vigerous fermentation Ive seen. For the past two days it looks like the wort is boiling. This is at 66-67* also.
Be careful with this yeast. I just made a Belgian Tripel IPA. It's gone from 1.082 to 1.007 in 16 days. It might still be dropping. I know for a fact that it has dropped from 1.013 to 1.007 in the last 6 days.
I would consider skipping the sugar addition on a saison or belgian. Or mash high. Or both. My tripel is starting to get a slight alcohol bite that I'm not really happy about. I really hope it is done (it's almost at 10% ABV - ugh). My recipe has 9% beet sugar.
Unfortunately, I did a double infusion mash to maximize the fermentability. Woops.
Also, this yeast seems to be a very poor flocculator. I cold crash and gelatin, so I know I'll be able to knock it down. But for others who don't, there might be a long period for clearing. Of course, since it is still (apparently ) fermenting, I guess I shouldn't expect the yeast to have dropped yet.
Here's a picture of a saison I made with this yeast. You can see that it did not clear well (but is a very fine drink... take my word for it). I don't believe I used gelatin on this beer
The alcohol bite that you refer to must have happened to my batch because unfortunately it turned out horrible. There is a harsh taste that is really nasty. Really the 1st batch that I have ever brewed that I just could not drink. Brewed it back in Juyly - I kept giving it time, giving it time but finally I pulled it from the keezer and left it to sit on the basement floor (still cannot throw it out yet) where it remains.
Not certain exactly what happened - most likely I brought the fermentation temp up too high because I was in the 80's (Wyeast recommends no higher than 77'). I did use Sorachi Ace at the end of the boil and that too may have contributed.
Ironically, I had a terrible time with 3724 getting it to atteunate and swore that I would never subject myself to that yeast again. However the Saison brewed with the 3724 turned out really well.
I do plan on brewing a traditional Saison using 3711 in the future and I will watch my temps more closely next time. Montanaandy
I was going for a 5.5% beer, now I got about a 7% beer :
What do you guys think about making a stout with this yeast? I'm mostly attracted to the high attenuation, silky texture and the spicy/earthy character talked about in this thread, though I'm not too sure about the citrus character. I'm aiming for about 1.080, hoping to get good efficiency. Think it would be confusing?
Well, Imperial cream stout with 3711 is in the bucket. OG of 1.080, with a pound of lactose. I'm going to do rum oak cubes, cocoa nibs and turkish coffee in secondary. The airlock smells like bananas, so we'll see how this baby comes out.
Well, Imperial cream stout with 3711 is in the bucket. OG of 1.080, with a pound of lactose. I'm going to do rum oak cubes, cocoa nibs and turkish coffee in secondary. The airlock smells like bananas, so we'll see how this baby comes out.
What do you guys think about making a stout with this yeast? I'm mostly attracted to the high attenuation, silky texture and the spicy/earthy character talked about in this thread, though I'm not too sure about the citrus character. I'm aiming for about 1.080, hoping to get good efficiency. Think it would be confusing?
I also upped the grain bill rather than adding sugar and I believe that this may have helped too.
Hi All,
I plan on using this yeast on Saturday to do a... Citrusy Belgian IIPA?
Recipe:
12 lbs American Two Row Pale
3 lbs Light Dry Extract
1 lb Crystal Malt 30L
1 lb Caramunich
3 oz Columbus @ 60 mins
2 oz Cascade @ 10 mins
2 oz Cascade @ 0 minutes
2 oz Cascade tea
2 oz Dry Hop Cascade
1 pack Wyeast French Saison 3711 started up to 0.9 gallons or so.
Thoughts?
Not to deter you, but I don't think you'll have enough body in this beer to make it balance out the bitterness, especially when the bitterness is columbus. A high columbus bitterness with a super dry finish is going to be hard to drink. If I was set on doing something like this, I'd choose the least attenuative Belgian strain (they all tend to attenuate above 80%).
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