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Slightly off-topic here, but has anyone used this malt in a kettle sour? I do a lot of kettle souring these days, and am pretty much limited to lighter beers (crystal and roasted malts seem to throw a strange nutty off-flavour when kettle soured). This might be a way to make a nice sour red...

Bumping up this slightly old thread to keep the 3711 love going! A while ago, I was searching for non-saison ideas for 3711 and came across this thread: www.homebrewtalk.com/showthread.php?t=411792 The OP claimed that he used 3711 for a whole host of Belgians; saisons, dubbels, tripels...

I do a Vanilla Bourbon Porter every winter that is pretty similar to this one. I also brew 3.25 gallon batches, so we're speaking the same language :) I would recommend dropping the Carapils altogether. You'll get plenty of body from the other crystal in there, as well as the 154* mash temp...

Hey everyone! Another brew day is right around the corner! Recently, I've taken to brewing 3 gallon batches, meaning that with a small (1L) starter, I can use a Wyeast smack pack/WL pure pitch for two different batches at once. I've got a pack of Wyeast 3068 kicking around, and figured I'd brew...

Sounds delicious! Maybe try Galaxy? Its peachy/tropical profile might fit well in the fruit salad mix, and it's plenty assertive!

Make sure you dry hop liberally! I split a batch (grain bill was 70% MO and 30% Vienna) into two single-hop pales using El Dorado and Mosaic. Equal additions at 30, 20, 10, and flameout, and a modest (0.75oz) dry-hop. The Mosaic ale certainly was the favourite of the two, but I could...

+1 on popping them in the fridge a few days before you want to drink them. It'll help any chill haze settle out as well. But also... a bit of yeast in suspension never hurt anyone! Especially if you've already had a glass or two...

Interesting... I seemed to have the opposite experience. Pitched this straight from the vial into a white pale ale/hoppy American wheat (OG 1.052) two weeks ago, and by day 7 it had attenuated 80% to 1.010. It's holding steady there now, so I think it's bottling time. My recipe didn't have...

Hey! Was curious if you ended up brewing that wheat beer, and how it turned out in the end. I just pitched the Vermont Ale yeast into a single-hop (galaxy) white pale ale that came in at 30 IBUs. I guess that means it's too late to be talked out of using this yeast for a non-IPA brew...