Best yeast for a citrusy saison?

[deadwolfbones]

I'm gearing up to brew (eventually) a pretty simple (pils, red wheat) saison that I'm going to age on a significant quantity kumquats. I'd like to find the ideal saison strain for it.

Thus far, I've only used 3711, which is great in terms of attenuation but maybe a bit... boring? Then again, a cleaner flavor profile might help the citrus come through more clearly? I dunno, you guys tell me.

 

[Renegade Brewer]

What temp did you ferment your 3711 at? In my experience that is anything but a boring yeast, but it does like to be in the warm side. 70-75 it throws wonderful clove and coriander notes, but on the lower side it will ferment cleaner.

Check out T-58 by Fermentis. This is one of my favorite wit yeasts, and I use it in my white IPA as well. It throws a really unique black pepper taste that when combined with the dank hops in a white IPA play really nicely. It would be appropriate in a saison or wit as well.

Finally lallamand makes belle-saison which is actually the same strain as 3711 but dry. Again, all these beasties like to be in the warm side

 

[SoCal-Doug]

WLP566 would be worth considering.

Fyi... 3711 is very flexible. Push it hot, like 85+, and you'll get the proper "funk" of the classic saison. Very much like dupont. Anything below 80, you might as well use a generic belgian yeast.

 

[myndflyte]

Have you looked into using 3724? Again, pushing the temp will help bring out those yeast flavors.

 

[deadwolfbones]

My original inclination was to use 3726...