Wyeast 3711 French Saison

[B-Dub]

Got home today from work and looking forward to racking the 80/20 pils/wheat!!

 

[ChshreCat]

After 6 weeks in primary, I finally got around to racking to secondary and taking a hydro sample. It's at 1.001! holy moly I like this yeast.

 

[EvilGnome6]

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.

Leveled off at 1.002. I racked to secondary so I could wash the yeast from the primary and will let the batch chill a bit at 60F for week. I'm looking forward to bottling this batch up next Sunday!

 

[jacksonbrown]

After a week in the primary it's down to 1.004. Four days ago it was 1.013. It's still delicious but has a bit of an alcohol warmth to it now. I would have been happy transfering and crashing it around 1.008, but was out of town during those four days. I'd like to rack it off now but need to keep the yeast happy until Sunday for my BGSA.

 

[joety]

Thinking of taking a whack at a Rabbid Rabbit clone with this. All I have is the list of spices off of Three Floyd's website and the alcohol content. The website claims they use three different yeasts. Any other suggestions on a good recipe are welcome.

 

[ChshreCat]

When I racked mine over, it smelled like my apfelwein when I racked it over. Smell and taste of the sample were very fruity with a bit of pepper flavor underneath. Very tasty.

 

[MasterShake]

After 3 weeks in primary fermentation and 1 week in a bottle, and a TON of newbie mistakes that you can find in the beginners forum.

Here is mine, the recipe was Northern Brewer Saison. It smells like a saison and taste almost like a blonde.

Will let it sit in bottles for another 2 weeks.

 

[Pivzavod]

add some OJ to it! it must be pretty flat with only 1 week.

 

[MasterShake]

add some OJ to it! it must be pretty flat with only 1 week.

au contraire, was very carbed ! i was surprised...you can tell from the little CO2 bubbles..

 

[Synovia]

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!

Mine ended up down there too. 1.01 when I threw it in the keg, it may have gone lower if it hadn't been thrown in the fridge.

Still, getting 5.5+% from a 1.045 OG was a little unexpected.

 

[ChshreCat]

Mine ended up down there too. 1.01 when I threw it in the keg, it may have gone lower if it hadn't been thrown in the fridge.

Still, getting 5.5+% from a 1.045 OG was a little unexpected.

Holy crap. I didn't think about the ABV... I just calculated mine. 1.069 down to 1.001... That comes out to exactly abv!

 

[B-Dub]

Mine started at 1.056 and went so low it is 7% ABV!!!

Tomorrow I am brewing one at 1.045, mash at 154 and no sugar!!

I am hoping for a nice 5% beer. Loving this yeast!!!

 

[philrose]

Holy crap. I didn't think about the ABV... I just calculated mine. 1.069 down to 1.001... That comes out to exactly abv!

damn, 1001??

Cool!

 

[ChshreCat]

damn, 1001??

Cool!

If this yeast were a woman, I'd so want to dry hump it.

 

[joety]

I thought it's a liquid yeast.

 

[Doog_Si_Reeb]

If this yeast were a woman, I'd so want to dry hump it.

It would be like humping a cup of warm water...

Anywho, I'm starting to formulate a gruit recipe and I'm thinking this might be a fine strain to use. Any thoughts on how this would work for an unusual Yule Ale?

 

[TristanL]

I like this yeast a lot. Super quick and care free.

IMHO, for what it's worth, it's not a substitute for the Belgian Saison yeast. It doesn't result in the same level of complex bold apple/pinnapple fruit flavors. Just think it depends on what kind of beer you're going for. YMMV

I washed this yeast after I was done fermenting a traditional saison with it. It's waiting patiently for the next batch. Thinking of doing something bigger with it!

 

[sonetlumiere85]

Brian from Wyeast said that Brasserie Thieriex supposedly got this strain from Brasserie Dupont. Also it is now a year-round strain!

 

[B-Dub]

I used a little of the 3711 last month to dry out a stalled Quad. It took it down to 1.010 in days, while the WL530 was working very slow. It is one of my best Quads so far!!

 

[mixmasterob]

Using 3711 to brew this once everything arrives. Its a take on Jamil's Saison recipe.

6lbs Pilsner LME
3.15lbs Wheat LME
1lb Cane Sugar

2oz Caramunich III

2oz Hallertau (60)
1oz Hallertau (0)

Expected SG is about 1.070-1.073.

The cane sugar is late boil addition correct? Also, will a 2 liter starter be sufficient for this?

 

[sonetlumiere85]

sugar can go in any time during the boil, it doesn't make a difference

 

[maskednegator]

sugar can go in any time during the boil, it doesn't make a difference

Not true. You can put it in at any time, but you should account for the change in gravity when planning your hop additions, as gravity affects the IBUs drawn from hops.

 

[ChshreCat]

On mine, I added the sugar to the primary. Waited until the ferment was JUST starting to die down then boiled the sugar in a little water, cooled and poured it in. That way, the yeast work through the maltose before getting the simpler sugar to chew on.

 

[EvilGnome6]

Expected SG is about 1.070-1.073.

The cane sugar is late boil addition correct? Also, will a 2 liter starter be sufficient for this?

Wyeast 3711 is so aggressive I think you'd be fine with a 1 liter starter if you add the sugar to the primary 3-7 days after fermentation starts.

 

[B-Dub]

if you add the sugar to the primary 3-7 days after fermentation starts.

It might be done in 7 days!!

 

[EvilGnome6]

It might be done in 7 hours!!

There. I fixed that for you.

 

[B-Dub]

That is more like it!! I love that stuff!

I am very happy it is going to be part of the full time line up.

BW

 

[mixmasterob]

I do not have a scale. What is the best way to measure out my DME for a 1 liter starter? I guess I need about 3 ounces DME per liter water. Also, can I use corn sugar in place of cane sugar as my extra sugar addition?

 

[sonetlumiere85]

3/4 of a cup is the recommended amount for 750mL of water (in a 1L flask)

Not true. You can put it in at any time, but you should account for the change in gravity when planning your hop additions, as gravity affects the IBUs drawn from hops.

Maybe so, but unless you're hopping with something above 6%AA, it won't result in a significant enough IBU difference to be discernible. Saisons traditionally use low AA hops, so personally, I'd say it's pretty safe to add sugar at any time. If in doubt, 10-5 minutes is plenty of time, of course.

 

[mixmasterob]

How long is too long to leave beer on this yeast in the primary? I was under the impression that 3 weeks is usually the way to go but during a local brewers meeting I was told otherwise. I do not plan on using a secondary.