Search results

Cadi, in my opinion (and in the advice from many brewers on the BN) you should always let the yeast finish out. 72 hours isn't insane for a bitter to finish, but give the yeast 24-48 more hours to clean up after themselves. That's my 2 pennies, anyway.

I had a smack pack split on me about 6 hours before pitching--came out fine. With that high an OG, I would get another smack pack and pitch it ASAP. Better to slightly over pitch; under pitching makes for alot of stress & thus off flavors :(

This.

What did you discover?

I've gone about 36 hours w/ no problems.

Tagz, You'll be fine at those temps. Expect more of the fruit esters, less of the spicy phenols. Good for summer!

1469 West Yorkshire! If I could only have one English strain, it'd be this one. Terrific ester profile & decent floc.

I've always gone with the harvest date.

You make a good point. 3711 is my go-to Saison yeast, although I did mix it with 530 on this last batch--it was a GREAT combo & took the beer to 1.000 FG. Flavor profile was 3711 phenol & spice with the hard stone-fruit edge of 530 to boot. Mmmmm.... :rockin:

This is what I use, also. Keep it about 68 at least until 70% or so of expected attenuation is done and you'll be happy with character, I think. It's not my personal favorite, but pretty much everyone I've given it to has loved it--in fact, my brother-in-law wants me to make it for his wedding!

Sorry to semi-hijack this, but does everyone ferment their saisons hot? I get robust phenolics and esters from 62-72F. Is this unusual?

I'll check after 3 days. I've used most of these yeasts enough (001, 3711, 007, Pacman) to know what they look like at various stages. Then I'll pull them out and let them warm up to about 70F and finish vi-ga-rose-ly :drunk: If you're doing healthy starters, oxygenating your wort, and...

This has become my standard practice also. I believe Tasty McDole does this on most beers as well. I haven't had a flabby-malt-character beer since I started doing this; nor have there been flavor issues. From what I hear and read, the flavor problems mostly come during the lag/growth phase...

In the interim, I've been fermenting a Saison with a blend of wlp530 and 3711. Took the beer from 1.063 down to 1.001. Holy cow.

Hope this helps!

https://www.homebrewtalk.com/f71/honey-rosemary-saison-323903/ I brewed this w/o the rosemary once--started my love affair with Saison style beers. Might be a good starting point. I used 2 grams of chopped rosemary leaf as a "dry hop" in a 5gal keg of a Belgian Single with wlp530. One of...

My experience (5 saisons prior to this Belgian IPA) has been that it plays best when I start it in the 65-68 range for 2-3 days and then let it free rise as warm as it wants. I have had ZERO fusel production with this approach, even on a Strong Saison that reached almost 10%. Letting it free...

Great feedback, thank you! I read somewhere that the mouthfeel from 3711 comes from glycerol (glycerine?) production by the yeast. Can't spell that, let alone back it up, but I recall hearing or reading it. I may re-brew this if it's over the top bitter and drop the hops 10-15%. I'll report...

This. I love it! I'm a bit nervous about the dryness for today's brew--a Belgian IPA. I've made it twice before with 530, but the yeast character from that strain kinda clashes with the hops. I'm hoping the more mellow fruitiness of 3711 (I'm keeping it @ 68F for the first 2-3 days of...

The only other thing is whether your starter was at 44F like the wort when you pitched? If it was at room temp and you pitched into 44F, it may be possible that the rapid change killed or weakened a lot of your yeast? Just a thought.