Thank You 3711!

[Conrad1]

So my Belgian Dub was stuck at 1.030. I had used 3522 Belgian Ardennes, and It went from 1.078 to 1.030 after 2 weeks or so, but then the temps in my basement dropped for a couple days when it got to be like -20 f here. Must have killed my yeast because it was stuck there for the next 2 weeks. So I made a 1L starter with 1 pack of 3711 French Saison. It is now back in business! There is now a kraussen where there was none before and the airlock is bubbling

 

[eastoak]

you still have one of those labeling things? cool.

 

[The10mmKid]

Old school DYMO

Rotate . . . . . squeeze . . . . . rotate . . . . . squeeze . . . . .

I miss those simpler times.

'da Kid

 

[singybrue]

That's what I thought too! Rockin the dymo! What is this, the eighties?
I still like it though!
Post some tasting notes when it's ready

 

[DrWill]

So I made a 1L starter with 1 pack of 3711 French Saison. It is now back in business!

That yeast is a beast. I use it for all our Saisons and it has never failed to dry out to 1°P or less.



Sent from my Rotary Phone using Magic.

 

[beergolf]

Good call on using the 3711. Rapidly cooling a Belgian yeast will almost assure a stuck fermentation.

3711 is a monster and will eat anything so pitching that will get your FG down.

 

[MNDan]

3711 is the honey badger of yeasts!

https://www.youtube.com/watch?v=4r7wHMg5Yjg

 

[sudbuster]

So my Belgian Dub was stuck at 1.030. I had used 3522 Belgian Ardennes, and It went from 1.078 to 1.030 after 2 weeks or so, but then the temps in my basement dropped for a couple days when it got to be like -20 f here. Must have killed my yeast because it was stuck there for the next 2 weeks. So I made a 1L starter with 1 pack of 3711 French Saison. It is now back in business! There is now a kraussen where there was none before and the airlock is bubbling

WY3711 is one of my favorite yeasts, but personally I like the flavour of WY3724 better. 3724 has a real problem being able to transfer over to making the enzymes necessary to be able to utilize the more complex sugars and needs a lot of heat to do so along with weeks and weeks of time. Lately, I have been pitching 3724 and letting it go 'til it starts to stall, then pitching 3711 to finish the fermentation. Overall, this produces a beer I like with a lot less fuss and bother.