Wyeast 3711 French Saison

[B-Dub]

Well I tore into the Saison yesterday. Only about 3 weeks old and very good!! I underestimated the 6.8% ABV and combined it with some Alt, Strong Golden, Triple and Barley Wine. This morning was a little rough

I emailed wyeast and they are hoping to make the 3711 a year round strain. They also stated it was a single culture.

 

[Schlenkerla]

Well I tore into the Saison yesterday. Only about 3 weeks old and very good!! I underestimated the 6.8% ABV and combined it with some Alt, Strong Golden, Triple and Barley Wine. This morning was a little rough

I emailed wyeast and they are hoping to make the 3711 a year round strain. They also stated it was a single culture.

Buy yourself another smack pack. Make a 1 gal starter. Let it ferment out completely. Then bottle a six-pack with all the trub, swirl well before bottling.

Keep em in the fridge. - You'll be AOK until its a regular stock item or next summer.

Worst case use the last one for another 1 gal starter!

 

[kyleobie]

I'll be ordering this strain over the weekend. You guys make me wish I could brew a Saison tomorrow!

 

[Picobrew]

Just finished brewing my esb saison. Went really well except we forgot the sugar. Hit the proper gravity without the sugar, so the brewing faeries must be on my side today. Going to be a bit extra malty and not as dry, but it is a funky esb saison so maybe that is good! Just pitched the yeast and can't wait to taste this one.

 

[Pivzavod]

Brewed with 3711 about 2 weeks ago (8/1). We made a Liter starter out of one smack pack and split that between two carboys for our 10 gallon batch. With in 12 hours they were both bubblin like mad. One of the fermenters had a thick krausen, the other no krausen at all, we were worried, but they both smelled great. They've just quit bubbling, we're not taking samples, but I'd say based on fermentation time that we got a good attenuation. OG was 1.055.

My question about 3711 is about temp., we brewed in the mountains, and left it outside to ferment (in coolers), so I know temp didn't go over 77F then, but a week ago I drove them back to my apt in NY, where's it's been over 90F for a few days, these things def. went into the 80s.

Anyone else ferment the 3711 hot?

Thanks,

Stressy

As a fellow Brooklyn brewer I can feel your pain about the temperature we had this week. I do have a Northern Brewer Saison kit going using this strain. I have tried to control the temperature within the recommended range of 77 being the high end of it. With the temps we had in Brooklyn I have seen it go upto low 80's. I did an experiment with Hefeweizen that I bottled today and I let it ferment at room temperature and went up as high as 86F over the course of last 2 weeks. I am using harvested yeast for the Hefe and will harvest Saison yeast when I am done so its all about experimenting for me.

 

[Chef Stress]

We transferred from primary to secondary on Sunday, and took our first sample, the gravity was 1.001 (OG was 1.055), I didn't even think that was really possible, this yeast is incredible.

As for the high fermenting temp, the samples we tried from our two carboys were both good, we didn't notice any off flavors, and they smelled great, so I'm hopeful that our finished product will be delicious.

If you haven't already, I would definitely recommend ordering this strain while you can.

 

[philrose]

We transferred from primary to secondary on Sunday, and took our first sample, the gravity was 1.001 (OG was 1.055), I didn't even think that was really possible, this yeast is incredible.

I like dryness in saison. 1001 with no off flavor is impressive. what did your temp look like?

 

[Chef Stress]

We were well under 77 for the first week of fermentation (when I imagine the majority of the fermentation occured), but for the last two weeks in primary it was in my apt where outside heat was peaking in high 90s. My Fermometer is broken, so I can't say what the actual temp of carboys was. I do keep my carboys in coolers in my apt.

 

[MasterShake]

As a fellow Brooklyn brewer I can feel your pain about the temperature we had this week. I do have a Northern Brewer Saison kit going using this strain. I have tried to control the temperature within the recommended range of 77 being the high end of it. With the temps we had in Brooklyn I have seen it go upto low 80's. I did an experiment with Hefeweizen that I bottled today and I let it ferment at room temperature and went up as high as 86F over the course of last 2 weeks. I am using harvested yeast for the Hefe and will harvest Saison yeast when I am done so its all about experimenting for me.

Funny, I am from Brooklyn and I have the same French Petite Saison (Northern Brewer kit) in my primary right now, brewed it on Sunday. My first brew ever. We should exchange bottles

Its living in my air condition living room, but my living room doesn't have a door..the AC is on at 74F but the Fermenter says its 78 on the brew. I know that Saoison like warm temps, so I am not that worried about it. Its bubbling every 4 seconds, I had a nice thick foamy Krausen on Monday and toward the evening it turned into big bubbles and the foam is gone.

Here is a pic of my "krausen" just in case.

lol sorry for the large ass pic...mah bad.

 

[deepsouth]

i won't be using 3724 again. that yeast blew goats for me.

 

[bensyverson]

My 3711 is cooking away like mad. I hope they add this to the regular lineup!

 

[Pivzavod]

Funny, I am from Brooklyn and I have the same French Petite Saison (Northern Brewer kit) in my primary right now, brewed it on Sunday. My first brew ever. We should exchange bottles

Its living in my air condition living room, but my living room doesn't have a door..the AC is on at 74F but the Fermenter says its 78 on the brew. I know that Saoison like warm temps, so I am not that worried about it. Its bubbling every 4 seconds, I had a nice thick foamy Krausen on Monday and toward the evening it turned into big bubbles and the foam is gone.

Here is a pic of my "krausen" just in case.

lol sorry for the large ass pic...mah bad.

Brooklyn in da hizzy!!!!! At the hot temp we had in Brooklyn for last few weeks my fermentation went quick. Within 12 hours it was going ape ****, finished in under a week. I now have it at 2.5 weeks but I think I'll bottle 06/05 Baltic this weekend first before I have enough for bottles left for Saison. I just bottled a Dunkelweizen on Sunday and cant wait to switch to kegging which will be done within a month I am planning on getting 5 kegs to start, 2 on tap, 1 cold conditioning + 2 extra for other activities / backup.

 

[kyleobie]

Just ordered this one today. Should be brewing next weekend.

Hopefully, it'll be a nice, refreshing session beer just in time to bid adieu to summer.

 

[MasterShake]

Brooklyn in da hizzy!!!!! At the hot temp we had in Brooklyn for last few weeks my fermentation went quick. Within 12 hours it was going ape ****, finished in under a week. I now have it at 2.5 weeks but I think I'll bottle 06/05 Baltic this weekend first before I have enough for bottles left for Saison. I just bottled a Dunkelweizen on Sunday and cant wait to switch to kegging which will be done within a month I am planning on getting 5 kegs to start, 2 on tap, 1 cold conditioning + 2 extra for other activities / backup.

Hey I tried to PM you back but your Message Box is full..clear it out )

I am not even going to bother bottling, i am going straight to kegging. Next week i'll be buying a freezer to convert to a keezer.

Also I spoke with the owner of Bierkraft (park slope) and he said he'll be willing to get me sixtels of micro-brew from around here for my keezer (next to my homebrew), maybe if you need some he can give some sort of discount

ps: i like your name..im ukranian

 

[Pivzavod]

Cleared my inbox! I am renaming this batch to Brooklyn Saison!!! I spoke to Stress already and we plan to do an exchange.

How about a meetup @ Bierkraft?

 

[kscomp0]

Can someone give me an idea of the spice profile with this yeast?

 

[EvilGnome6]

Just finished brewing up a Northern Brewer Petite Saison d'Ete recipe and pitched a 1L starter of 3711 that I had on a stir plate overnight. I pitched the yeast at 60F and will let it rise to 77F. 2 hours later I'm already seeing the bubbles in the airlock.

 

[EvilGnome6]

1.048 to 1.004 in one week. Holy crap!

 

[Schlenkerla]

Can someone give me an idea of the spice profile with this yeast?

From Northern Brewer; Wyeast 3711 French Saison Private Collection July-Sept 2009 - Yeast - Ingredients

Produces Saison or farmhouse-style beers that are highly aromatic with clean citrus esters. Expect peppery and spicy notes with no earthiness and low phenols. This strain enhances the use of spices and is extremely attenuative but leaves an unexpected silky and rich mouthfeel in a very dry finished beer. Apparent attenuation: 77-83%. Flocculation: low. Optimum temp: 65°-77° F

 

[sconnie]

Looks like most people here saw this yeast as an alternative to the regular Saison strains, but when I saw French Saison I immediately thought to brew a Biere de Garde in the fall! I've never brewed this style but really like some of the commercial ones I've had (La Choulette, Two Brothers). Phil Markowski's Farmhouse Ale's recommends a neutral yeast like an Alt or Kolsch strain, but I feel like those yeasts wouldn't give me that farmhouse character. He also lists Brasserie Thiriez, where this strain comes from, as a Biere de Garde brewer while noting that their flagship blonde product more closely resembles Saison.

Anyway, for those of you that have used it, how do you think it will brew a Biere de Garde? I brewed it up two days ago with this recipe:

2 lbs Pilsner DME
3 lbs Pilsner malt
3 lbs Belgian Munich
2 lbs 6-row (to mimic the French use of winter six-row)
.5 lbs Caravienne
.5 lbs Carawheat
1 oz Black Patent
.5 lbs Cane Sugar
1.5 oz Strisselspalt @ 60
.5 oz Strisselspalt @ 30
Wyeast 3711 French Saison

I'm fermenting at around 68 degrees, which might mute the ester production a bit, hopefully while still leaving a distinctly Farmhouse flavor. Thoughts?

 

[B-Dub]

So the last 10 gallons brew from Friday 9-4-09 is down from 1.058 to 1.004 and I soured 5 gallons with lacto. The lacto batch is down to 1.002!! That is 7 days from brew kettle to terminal gravity.

Not bad.

I added 9oz of sugar and mashed in the 147 range for 90 min and fermented at 72-74. 80% pils and 20% wheat, 20 IBU with Styrian Goldings and Saaz for the finish.

This is the second 10 gallon batch with the 3711. This is quickly becoming my favorite yeast.

Last week 5 gallons were bottled with 3 different bretts and a neutral yeast. Hopefully in a month or two I can do a side by side and see what is what.

Now go brew some WY3711 beer!!!
BW

 

[philrose]

This is quickly becoming my favorite yeast.

Clearly! Update us on the sour'd batch, sour works well in the style!

 

[EvilGnome6]

1.048 to 1.004 in one week. Holy crap!

Another week has gone by so I took another gravity reading. It's now down to 1.002. I tasted a little bit and I think this one is gonna be great!

I'll give it one more week in the primary and if it holds steady, I'll crash cool for a week and bottle it. I can't wait.

 

[B-Dub]

EvilGnome6,

I kegged mine after 7 days primary and 3 days cold.

Drinking that one right now and this week it is better than last! Fruity and spicy from the yeast. Smooth and refreshing at 6.8%!! I wanted less ABV, but for now I have to suffer!!!! :cross:

Really the best Belgian beer!! I do love the WLP 530 and this is a great one to have side-by-side with any 530 beer.

Seriously, order the yeast, brew it and love it!!

BW

 

[ChshreCat]

Mine has been in the primary now for over a month. Fruit flies are gone so I can bottle now... if I can just find the time. I worked a 16 hour shift yesterday!

 

[jacksonbrown]

Brewed up a Belgian Abbey with the 3711 on Sunday. Starter smelled fantastic!! I can't wait for this beer to be ready. Added 12 oz of sugar to the primary last night. It's only fermenting at 78-80, but it's been churning away none-stop since 4 hours after pitch.

 

[Pivzavod]

see my sig for details, this is served from Tap-A-Draft bottled without additional co2 being added. I poured almost the full glass (European pint) and there was no head and by end of the glass I could see that I will have to add co2 cartridge to TAD soon.

Very sweet smell, zesty and a bit of peppery flavor. I like to add orange juice (not orange slice) to my Blue Moons / Wits and while I am out of OJ I did put 2 slices of lemon into this bad boy. I like emphasizing citrus flavor in Belgians beers, this makes them very refreshing and easy to drink. Addition of the lemon created a citrus explosion when you smell the beer. I also detected another smell but couldnt tell what it was since I am still a newb to classifying all different components of the beer taste. Color and clarity was significantly lighter and clearer when compared to Belgian Wit strain. Due to it being in bottle for only 1.5 week its not as carbonated as older beer yet I sense this is more authentic taste of it anyways. I will add a co2 cartridge to it after next glass

My sister is stopping by in an hour or so and I asked her to get some OJ. I will try it with OJ to see how I like it compared to my Belgian Wit yeast that has been in rotation for a few rounds now. I sense that 3711 is much smoother and I am proud to have it in my rotation now. I have 2 batches of Wit + 1 batch of Saison going on now. I definitely need to get a few kits of NB's Limited Edition Petite Saison before they stop selling it. Kit vs buying just the ingredients separately later is always cheaper.

Thank you NB for great kit and thank you to Wyeast for this special yeast.

 

[Pivzavod]

Mine has been in the primary now for over a month. Fruit flies are gone so I can bottle now... if I can just find the time. I worked a 16 hour shift yesterday!

OT baby

I kept mine for around a month also, read above.

 

[Pivzavod]

I added like a shot of OJ and poured another glass of carbonated beer (put 1 co2 cartridge 10 mins prior).

Smell and taste are so much more citrus. Obviously because of OJ added its a lot more cloudy than au naturel. I think the taste that I couldnt fully tell before is grapefruit as I taste it now with the addition of tingly grapefruit taste that stays with you as aftertaste and you can feel it for a while. As I am drinking more I am digging the grapefruit taste which is illustrated with OJ a lot more than with lemon. As the beer warmed up the smell intensified and became sharper.

 

[Tonedef131]

Another week has gone by so I took another gravity reading. It's now down to 1.002. I tasted a little bit and I think this one is gonna be great!

It kept going for me too. After one week it was down to 1.004 and looked like was done. It's now been in the keg at room temp for a few weeks so I pulled a sample today, to my suprise it was slightly carbonated so I poured some on the refractometer...1.000!