Wyeast 3711 appreciation thread

[rexbanner]

And since you've offered, how 'bout that Apple Amber Saison?

It's still fermenting. I'll post it once I've tasted it.

 

[Malty_Dog]

Yes, exactly

Thanks man! Back to your regularly scheduled Wyeast 3711 appreciation programming...

 

[LakesideBrewing]

Brewed a Saison on May 4th. OG was 1.062, fermented at 74 degrees for 2 weeks, then 70 for 1 week. FG was 1.000 when I kegged it the other night. Washed the yeast and pitched it into a Dark Saison I brewed yesterday. It took right off within a few hours. She's a beast! :rockin:

 

[MrOH]

I've been using 3711 exclusively for saisons the last few years, and aside from a desire to try the dry Belle Saison yeast, I have no desire to switch it up. I want to try the Belle Saison because I love my dry yeasts, and I've heard BS is similar to 3711, so it's worth a shot.

I've got a Belgian Rye IPA in primary right now that I used Belle Saison in. After a week, I see some similarities, but not enough to switch out. Only @ 1.010 right now, might drop a bit more in the next couple of weeks. Also, at this point it is more sulphury and banana-y than I can remember a 3711 beer ever being at any point. Hopefully, it'll clean up after itself!

Just pitched it into another beer today, so I haven't given up on it, though. Check it out and decide for yourself.

 

[Schemy]

My buddy and I did a Farmhouse IPA with 3711 & Brett B. It fermented from 1.071 to 1.003 in 6 days. We left it to sit and develop another 5. My buddy kegged it the other day and said it was 1.000. I haven't gotten to try it yet, but really excited about this one.

I plan on doing some other stuff with the washed yeast, just need to clear my schedule a bit.

 

[SpeedYellow]

I just read somewhere that Stillwater Stateside Saison uses 3711, but I'm not sure how reliable that info is.

Yes! My local beerpub had this on tap tonight, and it is definitely WY 3711. Tasted exactly like my 3711 Saison.

 

[rtb178]

Brewed a Saison on May 4th. OG was 1.062, fermented at 74 degrees for 2 weeks, then 70 for 1 week. FG was 1.000 when I kegged it the other night. Washed the yeast and pitched it into a Dark Saison I brewed yesterday. It took right off within a few hours. She's a beast! :rockin:

Your may 4th saison is almost exactly how mine went. But after almost three weeks in the bottle, the beer is way, way too strong to drink. It's going to need some serious time to settle down, flavor- and alcohol-wise.

Love 3711, but next time I use it, I'll lower the OG.

 

[Cider123]

Brewed my petite siason 2 weeks ago. Only 7.5 lbs of grain. Mostly pilsner with a touch of flaked wheat and aromatic malt. Also light on the hops additions. I wanted a lower abv siason that is refreshing and not overly anything for a lawnmower beer.

I checked it today. It had an OG of 1.036 and the 3711 ate the sh-t out of it. It is now 1.004 and tastes AWESOME. This may be the best brew yet. I am going to give it one more week in primary, then I'll keg it. This will also be the first brew I will keg as I just got all the kegging supplies.

If this comes out the way I hope it does, I'll be making this a few times this summer. I'll be washing and saving a bunch of this yeast.

 

[rexbanner]

Brewed my petite siason 2 weeks ago. Only 7.5 lbs of grain. Mostly pilsner with a touch of flaked wheat and aromatic malt. Also light on the hops additions. I wanted a lower abv siason that is refreshing and not overly anything for a lawnmower beer.

I checked it today. It had an OG of 1.036 and the 3711 ate the sh-t out of it. It is now 1.004 and tastes AWESOME. This may be the best brew yet. I am going to give it one more week in primary, then I'll keg it. This will also be the first brew I will keg as I just got all the kegging supplies.

If this comes out the way I hope it does, I'll be making this a few times this summer. I'll be washing and saving a bunch of this yeast.

That's nearly the exact beer I'm doing as my flagship...it's a Belgian single called Hopsail. 4.2% ABV, saison yeast, all pils with a tiny bit of aromatic. 25 IBU but with a fair amount of Saaz and Centennial for flavoring. Been brewing and drinking it regularly for the last year.

Doing a beer like that really makes you appreciate quality pilsner malt. It's a beer that also goes great with food.

Just kegged my apple amber saison, will post results soon.

 

[rexbanner]

Apple amber saison is disgusting...has a wine-like quality I really do not like. Bleh

 

[eulipion2]

Well, put it up anyway. Maybe we can troubleshoot.

 

[rexbanner]

Amt Name Type # %/IBU
8 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 70.7 %
2 lbs Munich Malt - 10L (10.0 SRM) Grain 2 17.7 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 6.6 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 4.4 %
1.0 oz Chocolate Wheat Malt (550.0 SRM) Grain 5 0.5 %
0.50 oz Centennial [10.00 %] - Boil 60.0 min Hop 6 19.2 IBUs
0.50 oz Centennial [10.00 %] - Boil 5.0 min Hop 7 3.8 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 8 -


Mash Schedule: Single Infusion, Light Body, Batch Sparge


You take the above wort and add one gallon of apple cider for an FG of about 60.

The resulting beer was bad, mostly because of the cider. It gave it a wine character I found to be extremely gross. The whole thing tastes like a bad Belgian dubbel.

I think this beer would work much better with blackberries. My friend made a blackberry saison that won 2nd BoS at a local comp recently, and it was delicious.

 

[eulipion2]

So are you blending the cider and beer together, adding unfermented juice to the wort then pitching, adding juice to secondary, or something else? Maybe you could make a few different 1-gallon batches of cider with different juices/blends and 3711 and find the one that tastes best.

Other option would be to let it age for a while. Not necessarily practical for a small-scale professional brewing operation, but for a homebrewer it shouldn't be too difficult.

 

[eulipion2]

Ooo, also, maybe it's the juice combined with the 120. 120 is some strong juju and can give a winey character (to me anyway), especially, I imagine, in concert with apple juice.

 

[rexbanner]

So are you blending the cider and beer together, adding unfermented juice to the wort then pitching, adding juice to secondary, or something else? Maybe you could make a few different 1-gallon batches of cider with different juices/blends and 3711 and find the one that tastes best.

Other option would be to let it age for a while. Not necessarily practical for a small-scale professional brewing operation, but for a homebrewer it shouldn't be too difficult.

I added unfermented juice during chilling at 165 degrees.

Ooo, also, maybe it's the juice combined with the 120. 120 is some strong juju and can give a winey character (to me anyway), especially, I imagine, in concert with apple juice.

The recipe is derived from my pumpkin ale which is a very malty amber ale and seemed like a good base for this recipe. I don't think it's the 120 that is the problem. I just don't think this concept worked out.

I already know that blackberries and munich malt are a really nice combo so I think I make something like that work.