johnnychicago
Active Member
Just wanted to tip my hat to two yeast strains that have done their job well, time and time again.
Wyeast 3711: French Saison
In case you haven't heard, this yeast is BEAST! I used it on a couple of session saisons and it ate threw them in about 8 hours. Pitched it into a 1.069 brett saison at 65F with a slow ramp-up. 12 hours later and it was down to 1.010! I had to drop it quick and rack to leave something for the brett. I saved the trub and put it in a jug in the fridge to rinse and reuse. Even at fridge temperature, 3711 tore threw the remaining beer in the jug and fermented it down to 1.000 in a day. Ridiculous! Makes its moody Belgian brother look like a sissy.
Wyeast 1084: Irish Ale
That classic strain gets a lot of hate for being a poor fermenter or a diacetyl grenade. Not in my experience. I use it for everything from super-clean APAs to fruity British strong ales. It works great at most temperatures and a little ramp in the end of fermentation clears out any diacetyl production. Simple ferment in the low 60s and you've got American ale; ferment in the low 70s for British ale. I just bottled a 1.063 dry stout. It took it down to 1.013 in 4 days at 61F and left a rock solid cake. If you haven't tried this one yet, give it a shot.
It just goes to show, pitching rates and temp control are extremely important. There's a lot of strains out there and there is a perfect beer (or beers) for every single one. Experimentation and getting to know your yeast really pays-off in the long run.
Wyeast 3711: French Saison
In case you haven't heard, this yeast is BEAST! I used it on a couple of session saisons and it ate threw them in about 8 hours. Pitched it into a 1.069 brett saison at 65F with a slow ramp-up. 12 hours later and it was down to 1.010! I had to drop it quick and rack to leave something for the brett. I saved the trub and put it in a jug in the fridge to rinse and reuse. Even at fridge temperature, 3711 tore threw the remaining beer in the jug and fermented it down to 1.000 in a day. Ridiculous! Makes its moody Belgian brother look like a sissy.
Wyeast 1084: Irish Ale
That classic strain gets a lot of hate for being a poor fermenter or a diacetyl grenade. Not in my experience. I use it for everything from super-clean APAs to fruity British strong ales. It works great at most temperatures and a little ramp in the end of fermentation clears out any diacetyl production. Simple ferment in the low 60s and you've got American ale; ferment in the low 70s for British ale. I just bottled a 1.063 dry stout. It took it down to 1.013 in 4 days at 61F and left a rock solid cake. If you haven't tried this one yet, give it a shot.
It just goes to show, pitching rates and temp control are extremely important. There's a lot of strains out there and there is a perfect beer (or beers) for every single one. Experimentation and getting to know your yeast really pays-off in the long run.
