- Jun 14, 2009
- Reaction score
- San Antonio
My last 2 blends using 3711 ended at 1.998 and 1.001, both had more mouthfeel than any beer that dry has the right to. Keep the sugarI'm getting ready to brew this recipe this weekend. Do you think the sugar is still needed? I've read conflicting reviews of using 3711 with sugar and I don't want to dry it out too much. Any input would be appreciated!
I used Wyeast 3711 & 3724, long story....... It has been in the primary for 3 weeks now, pulled a sample before dry hopping and wow is this going to be an excellent beer!!!
The beer gods are sending you a message only slightly infringing on Nike's copyright: Just Brew It!And, incredibly, I have every ingredient... What are the odds??
I have wlp566 but want to use my 3711. I also picked up a packet of Mangrove Jack MJ29 for saisons... So I've got that going for meThe beer gods are sending you a message only slightly infringing on Nike's copyright: Just Brew It!
As it happens I brewed this again last week (biab/no chill with hop times adjusted accordingly) and I'll be pitching tomorrow night (I used WLP566 last time and it was a winner, so I'm doing that again). Only tweak to the recipe is I'm subbing out the Willamette for 2 oz of Wai-iti. This recipe is really all about the play between the Nelson and the yeast so it will be fun to see if the Wai-iti fits in there or screws it all up!
I'll report back in about 8 weeks and hope you'll do the same!
And yes, for any of you who said in your head “get ready for a beer fountain when you put those hops in a 3/4 carb’d beer”, I did get beer all over the carpet.I brewed this one again with 3711 (again) but used Nelson Sauvin this time. Sounds great, right? No, I dry hopped 48hrs in to fermentation, just after high krausen and learned first-hand that the long-standing suggestion that dry hopping early strips aroma from the beer is 100% accurate. The beer is delicious, but entirely devoid of hop aroma. I’m actually pulling the keg out of the fridge to warm up so I can dry hop in the keg for 5 days, albeit with 2 oz of Hallertau Blanc since that’s the fruity hop I have on hand.
Re-learned a lesson on patience, but this’ll be a good beer either way.