wyeast 3711 vs 3864 for high temps

hi! I'm looking for a yeast that works well during the summer when my wort reaches 80 degrees.. Anyone has tried 3864 at this temperature? is it better than 3711? do you know other yeast strain that work well? (please don't suggest me 3724)..
cheers!

 

I've never used 3864, but I've had great success with Danstar Belle Saison.

 

See if you can get 3726 (blaugies) Thank me later...

 

oh i know it's a very good yeast strain but i live in Italy and i can't get it..

 

I would think you could since you can get 3864. Never used 3864 but have had plenty of Unibroue. I don't understand the rage. It's not bad beer but nothing magical to me.

 

Disclaimer: I have not used 3864. Other disclaimer: I've done a lot of research on using it.

The majority of what I've read has said that 3864 works best if you start it fairly cold and let it free-rise up into the mid 70s. I don't think I'd use it in the 80s, personally. Here's one person's experience: http://www.homebrewtalk.com/f5/new-obsession-la-maudite-unibroue-7831/index12.html#post1480760

"I had excellent results with the Wyeast canadian/belgian and highly recommend it if you can get your hands on it. The result is dead on if you start around 18C and let it rise up to 24C or more during the course of the main fermentation. An extra long conditioning is required for the yeast to flocculate: The yeast is known to produce CO2 *after* the main fermentation, especially in high gravity beers. I had to wait over a month for my spiced triple to clear, it just kept bubbling in the secondary for weeks, even though gravity was steady."

I know you said no, but I will say that 3724 would absolutely love that temperature. Just throwin' that out there.

 

Also, are you certain you can get 3864? It's a limitied release that only comes around every couple of years.

 

yes, i'm sure.. farmhouse ale yeast is sold out some months ago and it isn't come back yet..

 

+ 1 On 75F. Even at 77F the flavor is still amazing and this is in my top three of favorite yeast strains. If you can get it then get as much as you can afford very much worth it.

 

ok than you.. at this point i think i will not use 3864.. and what about 3522? it seems a hefe yeast (banana and clove) at 80 degrees or is it good?
my idea is to do a belgian ipa but i haven't got controlled temp and i'm worry about 3711 isn't appropriate for this style..

 

I think 3522 would work well for you in a Belgian IPA.

You need a swamp cooler!

 

FWIW, if you haven't seen this Belgian yeast experiment, it's pretty useful for getting a sense of what the different strains produce: http://traffic.libsyn.com/basicbrewing/KYBelgianYeastExperiment.pdf. Major credit to Chris Owen and the guys who did that.

You can just cross-reference the strains to the Wyeast equivalents, for the most part.

 

Awesome! :rockin: and I thought the BLAM chart was good...