Wyeast 3711 French Saison

[Homebrewtastic]

You want to use the temp it's been at most of the time. If it was at 85 for the last week, then you dropped it down to 65 for a day, you'd go with 85 for the calculation.

btw... I'm not sure I'd trust using that much priming sugar with this yeast. I'm convinced that over a few months this yeast ferments out a couple points dryer after bottling. But then again, you might not be keeping it around long enough for that to make a differnence

See you and I are brewing in different terms. After I hit my high temp and it's done with fermentation I cool it back down to help with flocculation. My beers usually don't sit at a high temp long. But will be cool for at least a week or more before bottling. To each their own

 

[Homebrewtastic]

The Cat is right. You will have a hard time making you saison last very long. I am drinking one of the last ones From the last batch I brewed. yummmmm.

I love how this yeast works and tastes.

Up next another Saison ( right afterr the tripel I am brewing on Saturday)

I'm fortunate enough to have a very full pipeline. My last batch lasted me about two months. Then again I hardly shared any with my friends.

 

[beergolf]

I'm fortunate enough to have a very full pipeline. My last batch lasted me about two months. Then again I hardly shared any with my friends.

My pipeline is full too, 6 or 7 different beers to pick from, but lately I have been reaching for the Saison as the beer of choice. They are that good.


Note to self.... Brew another saison soon.

 

[smokinghole]

After hearing all these stories about this yeast I wonder why this is super attenuating similar to Brettanomyces strains. It'd be interesting to see some serious scientific study done on this yeas.

I might try and do a forced ferment test with this yeast using various fermentables. One of them will be maltodextrine. I don't expect it to be able but it should be interesting none the less it ferments any MD. Also using extracts based on their fermentability data like Briess at 75% fermentable. Pure glucose could be used as a positive control. I think I might have just figured out my project for school this coming fall semester.

 

[ChshreCat]

The Cat is right. You will have a hard time making you saison last very long. I am drinking one of the last ones From the last batch I brewed. yummmmm.

I have a bottle sitting at home that I brewed in August of 2009 when 3711 was first released as one of their limited time specials. I'm gonna pop it open sometime this summer. Maybe this August, so it's exactly two years old... while I brew another batch of Furtif.

See you and I are brewing in different terms. After I hit my high temp and it's done with fermentation I cool it back down to help with flocculation. My beers usually don't sit at a high temp long. But will be cool for at least a week or more before bottling. To each their own

Oh, I was just using that timeline as an example. Not saying that's how I brew. The point was that you should use the temp that the beer was at most of the time it was fermenting. You don't want to cool it for a few days and then calculate for the lower temp. Or vice versa.

 

[runs4beer]

My latest saison I mashed at 155º and am at 1.002 from 1.057og, all grain, no sugar. Another 7% beer, which I was trying to not have.

Really, then I might mash 158°, what was your fermentation temps?

 

[B-Dub]

Drinking some of the latest brewed with 3711. Really good beer. Thanks to Wyeast for making this available year round.

Mashed at 158, 1.060 OG and FG is 1.004! It might have gone lower if I waited, but after 2 weeks I cooled and racked it. Fermented at 68 for first week and 76 for second.

BW

 

[JLW]

I let this beer ferment at 85 ish and then the temp dropped back down to whatever ambient was at the time. So probably mid 70 to 75.

Some of this beer is going with me on my beach trip at the end of July just seems like a good beer while sitting on the deck watching the ocean.

 

[elproducto]

Man, I brewed my first Saison about 6 weeks ago using BCS recipe and 3711. I omitted the sugar, and bottle conditioned rather than kegged (seemed appropriate for the style). The beer is absolutely great, and I don't buy the talk about 3711 not have the characteristics of 3724. I get some pepper, but not too much and lots of citrus twang which is perfect. My only regret is that despite my attempts to keep the ABV down, it's still about 6.2%

Next I'm planning on doing a dual pitch of 3711 and Roselare to get some funk. Also going to dry hop, although that yeast gives off an awesome aroma.

 

[bh10]

That is incredible. That 3711 truly is a beast. What were your fermentation temps?

Really, then I might mash 158°, what was your fermentation temps?

Pitched at 66º, after a day bumped up to 77º, which I wont do next time. I found it produces more of the saison "funk" when staying in the mid-high 60's, much nicer beer, IMO.


Also, I got WLP 670 american saison, WLP565 Belgian Saison, and 3711, so I plan on doing a little experiment, will see how the 3711 fairs against these other two.

 

[Jboggeye]

I agree with the temps. lower is better for the first few days. I like ramping up near the end, to dry out the beer. (I'm liking my drier saisons better)

 

[petep1980]

I kegged today, about two weeks after brewing. I shook it up good while carb boosting and had a sample. I can never resist. It wasn't well conditioned during the shake, but good enough to give me an idea and it was delicious. It did have a bit of a canned corn smell, but I think that stems from it being only two weeks after brewing.

I expect deliciousness in 2-3 weeks on CO2.

 

[Jboggeye]

I find that when I underpitch this yeast I get more corn/egg smell. You really want a healthy pitch for this one, more than other yeasts I find.

 

[petep1980]

I find that when I underpitch this yeast I get more corn/egg smell. You really want a healthy pitch for this one, more than other yeasts I find.

I had a fresh package, and did a 1L stir starter into 5 gallons or so of 1.040 wort.

 

[Jboggeye]

ok, than it's all about it being very young. Your pic reminds me of a post about a low gravity IPA. was that you? (your wife just had a baby I think)

 

[petep1980]

ok, than it's all about it being very young. Your pic reminds me of a post about a low gravity IPA. was that you? (your wife just had a baby I think)

It may have been this batch I was referring too?? I had a really poor extract efficiency with this one. I anticipated something closer to 75%, and this one I think came in around 50%.

 

[buckeyebrewer]

I just made the Rye Saison recipe that took first place in the HBT contest. I started with an OG of 1.054 and ended up at 0.998....???? The attenuation of this yeast is nuts. The brew taste good....not much body but the taste is good. I wasn't expecting it to ferment that far. The only other thing I've brewed that has fermented past 1.000 is Ed's Applewine. 7.6% ABV is a little higher that I wanted.

 

[Bensiff]

I might try and do a forced ferment test with this yeast using various fermentables. One of them will be maltodextrine. I don't expect it to be able but it should be interesting none the less it ferments any MD. Also using extracts based on their fermentability data like Briess at 75% fermentable. Pure glucose could be used as a positive control. I think I might have just figured out my project for school this coming fall semester.

This would be an interesting experiment, I'd like to see the results.

 

[Bensiff]

Anyone finish one of these with brett? I have two carboys going right now with my first go at 3711:

https://www.homebrewtalk.com/f36/experienced-saison-brewers-help-251566/

With one of the carboys I want to finish it with some brett to get a little of that character swimming in the background. However, with 3711 destroying most all sugars I'm wondering if it would be worth it. My thought right now is that the brett would end up having only the yeast to feed from so it would take 6 months to develop any brett character. Any thoughts?

 

[petep1980]

My OG was much lighter than most's, a 1.040, but I got this batch grain to glass in just over 2 weeks and it is delicious.

It's good enough to grade and make my changes to later this afternoon.

I think it could definitely become a house recipe.

 

[runs4beer]

A 70% pill 25% wheat 5% aromatic is my house/table beer and because it is light on the hops and I'm using wash yeast (3711) from last year that I've gotten 5+ batches from my per batch cost is like $13.
Since may I've it brew ever other Saturday

 

[petep1980]

A 70% pill 25% wheat 5% aromatic is my house/table beer and because it is light on the hops and I'm using wash yeast (3711) from last year that I've gotten 5+ batches from my per batch cost is like $13.
Since may I've it brew ever other Saturday

What hops?

I used:
1oz pearle @ 60
1oz saaz @ 20
1oz saaz @ 5

Last night I was tipsy tasting it, but I felt like all I tasted was pepper from the yeast.

 

[JLW]

I botteled my saison last night. Took one final hydro sample 1.001 down from 1.051

This beer tasted awesome with that saison funk, slightly peppery I can't wait until this beer is carbed up. I ended up using 6 oz of priming sugar.

For what its worth here is my recipe:

5 gallon batch

9 lbs Belgian Pilsner 2 row
3 lbs Munich Malt
1 lbs Vienna Malt

1.75 oz Fuggles - 60 min
1.00 oz Styrian Goldings - 20 min
2.00 oz of Fuggles - Dry Hopped 5 days

Mashat 148* for 90 min
Sparge 1: 1.5 gallons for 10 min at 168*
Sparge 2: 4 gallons for 10 min at 168*

I washed this yeast since my LHBS doesn't carry Wyeast.

 

[petep1980]

I actually sat down and really tasted it. I'll try it again in 12 days to see how it improves.

This is my first real tasting and evaluating of a beer of mine I've ever done, so I may be off.

I am getting lots of phenolic flavor. Tons of it. It's not offensive, and it doesn't burn, but just lots of it.

I can detect a hint of banana.

I'd like to some how add more banana, and lose some of the phenols.

I even used a score sheet, and graded it a 16/50. This is good, it helps me know where I need to improve.

 

[Bensiff]

I even used a score sheet, and graded it a 16/50. This is good, it helps me know where I need to improve.

Sounds like a typical brewer, overly critical of your own work. From what you have said it doesn't sound like your beer meets that level:

"Fair (14-20) – This beer has its share of problems that may include missing the style parameters, off flavors and aromas, balance problems, contamination, or other major flaws. Scores near the lower end of this range exhibit more major flaws."

To me beers at this level are pretty much undrinkable.

 

[petep1980]

Sounds like a typical brewer, overly critical of your own work. From what you have said it doesn't sound like your beer meets that level:

"Fair (14-20) – This beer has its share of problems that may include missing the style parameters, off flavors and aromas, balance problems, contamination, or other major flaws. Scores near the lower end of this range exhibit more major flaws."

To me beers at this level are pretty much undrinkable.

This is the first time I have seriously tried to grade one of my efforts.

I gave myself zero points total for aroma and appearance. Those can be fixed easily. The flavor will be tricky.

 

[runs4beer]

What hops?

I used:
1oz pearle @ 60
1oz saaz @ 20
1oz saaz @ 5

Last night I was tipsy tasting it, but I felt like all I tasted was pepper from the yeast.

Amarillo or cascade or Saaz or styran goldings, what ever moves me (and I have).

 

[Bensiff]

This is the first time I have seriously tried to grade one of my efforts.

I gave myself zero points total for aroma and appearance. Those can be fixed easily. The flavor will be tricky.

I can't grade myself, I'm way too critical so I applaud your effort to self grade. About as good as I get is when friends think they are drinking a good commercial example when drinking one of my own.

 

[KraphtBier]

I'm about to brew up a saison (in an hour or so hopefully) and I need some recipe advice.

10lbs 2-row
1lb Rye Malt
.5lb Flaked Oats
5.4oz Melanoidin Malt

I am wondering if the use of that much oat would equate to a chewy mouthfeel? I want this sucker to come out dry and I will be using 3711. Should I cut back on the oat? I don't mind hazy saison, but I really want a dry beer.

 

[Bensiff]

I'm about to brew up a saison (in an hour or so hopefully) and I need some recipe advice.

10lbs 2-row
1lb Rye Malt
.5lb Flaked Oats
5.4oz Melanoidin Malt

I am wondering if the use of that much oat would equate to a chewy mouthfeel? I want this sucker to come out dry and I will be using 3711. Should I cut back on the oat? I don't mind hazy saison, but I really want a dry beer.

I would get rid of the oats, you already have rye in there. I would also go with pilsen malt if you have it. Melanoidin for color?...that will add some mouth feel too.