ISO wyeast 3726

[WhamFish]

I'm looking for wyeast 3726, anyone have this strain? I'd be happy to do a yeast trade if someone else has a yeast library.

 

[W0GWT]

I'm looking for wyeast 3726, anyone have this strain? I'd be happy to do a yeast trade if someone else has a yeast library.

F.

I wish you had posted this a week ago. I had 4 mason jars of perfectly washed and preserved 3726. I didn't figure I'd use it, so I tossed it. Good yeast.

 

[WhamFish]

F indeed.

I'd be happy to get a single drop of dreg in a tube. I plan on plating it out and slanting it anyway.

 

[kingwood-kid]

I have some. It may not be the world's most pristine sample, but it sounds like you're able to overcome that.

 

[WhamFish]

I have some. It may not be the world's most pristine sample, but it sounds like you're able to overcome that.

by "not the world's most pristine sample" do you mean that its old and would have low viability or that it may be infected?

I would be happy to work with a low viability sample but a sample with other bugs may require lots of plating followed by wort grow out and sampling- not the worst but might take a few weeks.

in what form do you have it? I could send you a self addressed stamped envelope with a tube in it.

Unless someone else jumps in with a fresh sample it way be my best option.

Do people do yeast strain trades in this forum or is there a better place to post?

 

[kingwood-kid]

It shouldn't be infected, but it is old and trubby. It's been sitting in my beer fridge in a beer bottle. I have a half-dozen tubes I can use to mail it in, so you're good there. I'm not looking to transform into a yeast distributor, but I'll PM you my other choices.

 

[henchman24]

I have a few mason jars with some. It is a little trubby, but is only a 2nd generation and was from a batch in the middle of June. The beer wasn't noticeably infected in anyway.

 

[Gus_13]

Just got confirmation from Dawson at Wyeast that this is coming back in October. I'm freaking pumped. I am ready to use this stuff.

 

[IslandLizard]

Just got confirmation from Dawson at Wyeast that this is coming back in October. I'm freaking pumped. I am ready to use this stuff.

That's really good news. Can't wait to get some, just missed it a few months ago.

 

[tagz]

Great news. I was going to post to ask when it was going to be released. I really like Apex Predator, and when I emailed the brewer he said this was the strain he uses.

 

[tagz]

It's out. Got mine in a starter as we speak!

 

[Gus_13]

Just picked up 2 packs to get a steady stream of this going. Hoping to grow some up and do some clean and some with brett/lacto blends.

 

[tagz]

Just crashing mine now. The first sample tasted great. It's definitely distinct from the DuPont and Thirez. I hope I can keep a healthy culture going until the next release!

 

[Gus_13]

I ended up getting 3 packs. I plan on doing one clean saison/farmhouse beer with it just to get the profile. It will actually be the first clean beer I've brewed in a while. I did one with the YB Wallonian Farmhouse as well to have some control tasters. I think that will be best with this as well.

I have starters of JP and Hill Farmstead Dregs going right now. I may try a blend of HF and this yeast to see what it creates. I spoke with Oldsock through email and he suggested this yeast for use with Brett. I play on trying a couple of recipes for that as well. Probably a split batch Rye Saison clean and with B. Claus.

 

[tagz]

Just an update. First batch is almost kicked. I've read some folks getting banana esters. My batch had a big one dimensional banana aroma on first sampling. More classic saison flavors appeared after a week. After two weeks the musty grapefruit notes that I loved in commercial examples emerges. So distinct and delicious. My second batch is bubbling away. I added 2 oz of cascade at whirlpool this time around.

 

[AnOldUR]

Just a heads-up on this yeast. Before using it I did a Google search and got the Wyeast page from the original release July - Sept 2008. There it said the temperature range was 70 - 95 degrees. This past weekend I used the yeast a second time and again Googled. This time it returned a page from the current release where they listed 70 - 84 degrees. So, I contacted Wyeast. (They quickly changed the 2008 page to say 70 - 84.)

Me:

What is the temperature range of Saison yeast 3726-PC? On one webpage
you list 70-84 degrees. On another it says 70-95 degrees. Is one a mistake?

Wyeast:

Thanks for catching that. The second link (with the higher temp range) is from 2008, which I believe was the initial offering of 3726. The temp range was since revised, so 70-84*F (as in the first link, from the end of last year) is what we recommend.

Me:

Thanks for getting back so quick. One more question; I have a Saison in a water bath with an aquarium heater using the 3726-PC yeast. It's been in the 87-88 degree range since Sunday. I'm sure it's too late to drop the temperature now. It would probably only cause it to stall. What do you think my result will be?

Wyeast:

I would expect a higher amount of esters and alcohol notes relative to phenols - more fruit/pepper, and less earthy/spicy. I wasn't with Wyeast in 2008 but from what I've gleaned, the reasoning behind revising the temp range down was to try to promote more balance between those two ends of the spectrum, as described in the strain profile.

3726 is one of our most popular seasonal strains, so I'll be curious to hear what you think of the batch!

 

[Gus_13]

Just a heads-up on this yeast. Before using it I did a Google search and got the Wyeast page from the original release July - Sept 2008. There it said the temperature range was 70 - 95 degrees. This past weekend I used the yeast a second time and again Googled. This time it returned a page from the current release where they listed 70 - 84 degrees. So, I contacted Wyeast. (They quickly changed the 2008 page to say 70 - 84.)

Me:


Wyeast:


Me:


Wyeast:

Awesome stuff! I have a batch this weekend with one of packets I grew up and split. I'm looking forward to it. 2 gallons will be bottled clean and the other 3-4 gallons will be blended with a 6 month old Lambic I have before bottling.

 

[m00ps]

Great news. I was going to post to ask when it was going to be released. I really like Apex Predator, and when I emailed the brewer he said this was the strain he uses.

Did he say anything else about the recipe?

The bottles lists the malt bill as pils flaked wheat and honey malt ( in descending order I guess) and hops as crystal dry hops sterling during the boil.

Secret techniques says free rise fermentation and "prey selection " do I need to feed this thing mice???

 

[tagz]

I only asked about the yeast. But it would be worth sending them an email if you're looking to clone it. From my experience, you'll need a grain bill at or above 1.060 and fermentation temp starting at 75+ to get big distinct esters that makes this yeast so special. I have used it cooler and with lower gravity brews but it just tends to throw a mild spice. My last batch has that musty, over-ripe fruit that I got in Apex.

 

[Gus_13]

I only asked about the yeast. But it would be worth sending them an email if you're looking to clone it. From my experience, you'll need a grain bill at or above 1.060 and fermentation temp starting at 75+ to get big distinct esters that makes this yeast so special. I have used it cooler and with lower gravity brews but it just tends to throw a mild spice. My last batch has that musty, over-ripe fruit that I got in Apex.

My experience with this yeast as been below 75F and I will agree. It is slightly mild at that temp. I'll have to ramp with the next batch.

I'm combining this yeast with a witbier yeast for my next Saison as an experiment. It was between this and 3724. I may do a split batch to see which mixes with the wit yeast best.

 

[stpug]

My experience with 3726 is at 75 and ABOVE

I usually pitch at 75F; set in room temp of ~72F; let freerise for 24 hours after fermentation starts; then wrap in blanket and continue to let freerise to typically hit about 85F; when it starts cooling down I'll plug in the electric blanket to maintain the 85F for another 2 days (as best i can). The whole process from pitched to finished FG is about 4-5 days! Finished beer usually has: big fruitiness, juicy fruit gum, typical saison esters, mild spice, noticeable tartness. The strain also lasts forever in storage (which is good since it's a seasonal release).

 

[Gus_13]

My experience with 3726 is at 75 and ABOVE

I usually pitch at 75F; set in room temp of ~72F; let freerise for 24 hours after fermentation starts; then wrap in blanket and continue to let freerise to typically hit about 85F; when it starts cooling down I'll plug in the electric blanket to maintain the 85F for another 2 days (as best i can). The whole process from pitched to finished FG is about 4-5 days! Finished beer usually has: big fruitiness, juicy fruit gum, typical saison esters, mild spice, noticeable tartness. The strain also lasts forever in storage (which is good since it's a seasonal release).

Glad to hear on storage. I ended up with 5 packs of it and have only used one from this last run. I plan on growing a bunch up and storing it to keep using for a while. I want to mix this with the wit yeast and maybe some local stuff for my house saison strain.

 

[tagz]

My experience with this yeast as been below 75F and I will agree. It is slightly mild at that temp. I'll have to ramp with the next batch.



I'm combining this yeast with a witbier yeast for my next Saison as an experiment. It was between this and 3724. I may do a split batch to see which mixes with the wit yeast best.

I'm usually shy of starting that high for fear of fusels. But I exchanged emails with someone at wyeast and he encouraged me to try; said he's never had any problem with hot alcohol flavors. So this last batch I started at 75 and topped out at around 82. It's very smooth. As the poster mentioned above, juicy fruit is a pretty good description. Although it always reminds me of grapefruit.

 

[tagz]

So I've been playing with this yeast for almost a year. It seems like gravity is the key to pulling out those funky saison esters. If you do try this yeast out brew at or above 1.060. If you want to brew a session saison, go with 3711. 3726 is pretty plain at lower gravity.

 

[Gus_13]

So I've been playing with this yeast for almost a year. It seems like gravity is the key to pulling out those funky saison esters. If you do try this yeast out brew at or above 1.060. If you want to brew a session saison, go with 3711. 3726 is pretty plain at lower gravity.

Well I have totally different results. I get tons of saison esters with this even at 1.040 starting gravity. I actually find 3711 to be more plain overall.

3726 gives me peppery hay notes with a hint of tartness and great dryness at almost all starting gravities. It's by far my favorite yeast from major producers.

 

[stpug]

So I've been playing with this yeast for almost a year. It seems like gravity is the key to pulling out those funky saison esters. If you do try this yeast out brew at or above 1.060. If you want to brew a session saison, go with 3711. 3726 is pretty plain at lower gravity.

Well I have totally different results. I get tons of saison esters with this even at 1.040 starting gravity. I actually find 3711 to be more plain overall.

3726 gives me peppery hay notes with a hint of tartness and great dryness at almost all starting gravities. It's by far my favorite yeast from major producers.

I've had a similar experience as @Gus_13 in terms of getting firm "saison" characteristic at nearly any gravity. I guess my lowest with 3726 is 1.045 but that one had very noticeable juicy fruit, mild spice, mild-moderate tartness; the fermentation schedule was also pretty extreme on that one (pitch 75f, ramp to 90f over 24hr, peg at 90f for 24hr, let settle down to 85-87f for 48hr, 5 days post-pitch and it was crashed and kegged). This is my favorite saison strain I've tried so far, but have not brewed with 3724 yet.

I've found 3711 to be too one-dimensional for me (it's like a "gamey" saison flavor I get from it) - hard to describe. I always think spicy/phenolic with overripe fruit, and it's very present in any beer I use it in. Same with Belle saison.

 

[tagz]

Interesting. I definitely get saison characteristics at lower OG but in general it's pretty bland/generic, which is why I suggest the easier to find and full-proof 3711 for those. At higher OG I get that great black pepper funk. I've been ramping low 70s to 80.

Edit: Dang St Pug, that is an intense schedule. You really crank it up into the 90s after 24 and don't get fusels? The wyeast guy warned me I might.

 

[stpug]

Interesting. I definitely get saison characteristics at lower OG but in general it's pretty bland/generic, which is why I suggest the easier to find and full-proof 3711 for those. At higher OG I get that great black pepper funk. I've been ramping low 70s to 80.

Edit: Dang St Pug, that is an intense schedule. You really crank it up into the 90s after 24 and don't get fusels? The wyeast guy warned me I might.

I'll have to give a 1.040 basic grist a shot again (it would serve as a perfect "yeast starter" beer anyway ) and see the outcome.

It WAS an intense fermentation schedule but all the information I gathered at the time (~3 years ago) indicated that this yeast should handle low 90s°F without any more fusels than expected from a typical fermentation. I basically chilled in about 5 minutes; pitched; wrapped in an electric blanket and put it in a small bathroom with a room heater on. I now have the heat tape method of keeping fermenters warm, but it worked out nonetheless. The only tasting notes I wrote down in my log about this beer was:
loved it, no changes :fro:
grist was: 71% Belg pils, 20% Ger wheat malt, 9% Ger munich I @ 1.045 OG; styrian bittering, strisselspalt at 20 and 5; 19 ibus

 

[mbbransc]

ISO

Anyone have some banked away?

thx

 

[newuser12345]

ISO

Anyone have some banked away?

thx

Imperial yeast strain rustic is the 3726 strain.