question about bottling with 3711

[mossratt263]

This is my first time using 3711. It is for a saison with an OG of around 1.066. My concern is that since this strain is so aggressive, when it comes time to bottle do I even add priming sugar? I just dont want my batch to explode... Any tips?

 

[beergolf]

Let the brew ferment out fully. Make sure it is done and then add priming sugar like you would for any other brew. If it is done then the yeast will just eat the priming sugar to carbonate the bottles.

3711 is a beast and will finish low every time, so just make sure that it is really done before you bottle, and you will be fine.

 

[edmanster]

I finnish off warm with 3711.. I've only used it 3 times but it likes the warm up at the end of fermentation and drys out nicely

 

[AmandaK]

...when it comes time to bottle do I even add priming sugar?

Usually, I bottle when the gravity of the fermenting beer is stable. If the gravity is no longer falling then it is safe to bottle, no matter the yeast strain.

 

[supermoth]

I've used 3711 twice, and both times my beer finished at 1.002, which is consistent with other members on this forum. That should give you a good idea of when it's done.

Edit: I guess it would also depend on your mash, but you can expect it to go pretty low.

 

[mossratt263]

much appreciated. I just checked the gravity and it is sitting at around 1.001 after 9 days in the primary. I moved it to the secondary and the airlock continued to very slowly bubble (every 40 seconds-ish) so i guess its not quite there yet.

 

[beerandloathinginaustin]

Yeah, just let it finish out & use the amount of priming sugar you normally would. I've used 3711 a lot (all bottle conditioned) and never had a bottle bomb.

In any case, for situations where you might be worried like bottling with Brett or Belgian styles, you always have thicker Belgian bottles with corks & cages.

 

[ChessRockwell]

3711 can sometimes take a long time for those last few points. If you're bottling with an average amount of priming sugar, you shouldn't have to worry, an extra point or so won't create bottle bombs. But if you're like me and want your saison extra bubbly, I'd give it a week or even two after you think it's done, just to make sure. I usually carb mine pretty close to the limit of what the bottles can handle, so if the fermentation is still inching along on those last couple points, I end up with a blowout or two on the weaker bottles...