I didn't see anyone respond to this, but I really hope you didn't dump that beer. This yeast is known to stop and start again, and it's known to ferment all the way out so a low FG is not evidence of infection, neither is the "film" you saw which is really just yeast doing it's thing.
Wyeast 3711 French Saison
- Thread starter B-Dub
- Start date
Help Support Homebrew Talk:
I didn't see anyone respond to this, but I really hope you didn't dump that beer. This yeast is known to stop and start again, and it's known to ferment all the way out so a low FG is not evidence of infection, neither is the "film" you saw which is really just yeast doing it's thing.
Thanks for the reply. I didn't dump the beer and I'm happy to report it's turning into a beaut. Fruity, lemony and surprisingly smooth considering how dry its supposed to be. I believe I did have the beginnings of a lacto infection though. Nothing for it to do though since my beer had already fermented completely out. I did dump the yeast I harvested from the starter as a precaution. Definitely doing more saisons this summer though with 3711.
Good to hear. It was hard to tell if there was an infection based on the flash coming off the krausen, but a couple of the photos looked 100% normal.
Good news is that a slight tart/sourness is not out of style on a Saison, and I prefer barrel aged saisons for this reason, they generally have a hint of sourness which makes them even more refreshing IMHO.
If that's indeed a lacto infection you could possibly sequester that fermenter for sour beers only going forward.
Cheers!
Well the next batch will be the determining factor. I have a pale in there at the moment. If it turns sour, I have my answer. Cheers.
EDIT: acidic rather
Hey everyone. I have a question regarding 3711...
On 4/15 I brewed an imperial saison and pitched a healthy yeast starter of 3711. This was the first time that I've used 3711. I pitched it at 66 degrees and let it ride in my garage fermentation chamber (temp controlled chest freezer). Over the next fews days the temperature naturally rose to 69 degrees and stayed there for a few days. Then the temps dropped down to the 63 degree set point on my chamber and has been at that temp for the past 4-5 days. It's still active right now but not much. Maybe a bubble in my blowoff bottle every 7-10 seconds.
My OG was 1.091. I took a gravity reading yesterday and it was 1.014. I've read a ton about how much of a beast of a yeast 3711 is so I guess I expected it to be a bit lower. Does this seem right to you guys? Should I just be a little more patient and let it do it's thing?
Thanks guys!
On 4/15 I brewed an imperial saison and pitched a healthy yeast starter of 3711. This was the first time that I've used 3711. I pitched it at 66 degrees and let it ride in my garage fermentation chamber (temp controlled chest freezer). Over the next fews days the temperature naturally rose to 69 degrees and stayed there for a few days. Then the temps dropped down to the 63 degree set point on my chamber and has been at that temp for the past 4-5 days. It's still active right now but not much. Maybe a bubble in my blowoff bottle every 7-10 seconds.
My OG was 1.091. I took a gravity reading yesterday and it was 1.014. I've read a ton about how much of a beast of a yeast 3711 is so I guess I expected it to be a bit lower. Does this seem right to you guys? Should I just be a little more patient and let it do it's thing?
Thanks guys!
What kinds of adjuncts did you use? Was it all grain, extract? Extract won't ferment that low. The process of making the syrup destroys some sugars and leaves them unable to ferment. If you didn't use any adjuncts to help lighten the body, that might be part of it. What temperature did you mash at? How long did you mash? 90 minutes at 148 plus some highly fermentable sugar will get you low with the right pitch. There's some sugar chains the yeast won't eat from the grains so you can dry it out with sugar to make up for it to get low.
But not having any details of how you made the beer leaves us guessing. Give us some more information and we can try to help troubleshoot. I do know some saison yeast performs well warm, like 80-90 degrees warm.
It was the Storm the Bastille Imperial Farmhouse Ale extract kit from Northern Brewer. The fermentables are as follows:
8 oz Belgian Cara 20 steeping grain
4 oz Belgian Aromatic Malt steeping grain
9.15 lbs Pilsen LME
2 lbs Wheat DME
1lb Corn Sugar
8 oz Belgian Cara 20 steeping grain
4 oz Belgian Aromatic Malt steeping grain
9.15 lbs Pilsen LME
2 lbs Wheat DME
1lb Corn Sugar
Holy crap. Sip that mofo
I took a few sips when I took my gravity reading last night. It's a little more clovey than I like but not overpowering. It has a similar taste of a trippel but has more body. Very smooth. What could be deadly, you can't tell whatsoever that it's 10%+.
I'll be honest, I'm not the biggest fan of Belgian beers. However, this one is pretty tasty. I purposely brewed it to go outside my comfort zone.
xico
Well-Known Member
- Joined
- Jan 22, 2015
- Messages
- 328
- Reaction score
- 64
From what I've read it seems to get the esters from the yeast a slightly higher temp for fermentation might need to be reached. Fusels are less of a concern by now. The yeast should be able to handle over 10% abv, it's used for barleywine grists. My bet is on the earlier comment regarding extract and/or temp. You could try to rouse the yeast and get it to a warmer spot. The couple I've done with 3711 alone I let them get up to 82 degrees F. The yeast can handle it and will produce more of the fruity esters too if that's what you're looking for to balance the spiced phenols.
In case it's helpful for anyone, I tested using this yeast last week on two sours I had stuck at 1.010. All three airlocks have been lifted and bubbling away. Indeed, this yeast can be an option for attenuating a sour enough for bottling without waiting for the bretts to finish up.
In case it's helpful for anyone, I tested using this yeast last week on two sours I had stuck at 1.010. All three airlocks have been lifted and bubbling away. Indeed, this yeast can be an option for attenuating a sour enough for bottling without waiting for the bretts to finish up.
Texconsinite
Well-Known Member
Update: Just tried a bottle of Farmers Tan Dark Saison from last September: using Maris Otter LME, Perle hops, Coriander and Orange peel, along with 3711 of course. Tastes GREAT. This is universally one of the favorite beers at bottle shares or for anyone who tries it. Was good last year, but even better now.
Very drinkable and balanced. The maltiness, spices, hops and yeast funk blend together keeps getting smoother over time.
For anyone wondering, 3711 works in darker beers too.
Very drinkable and balanced. The maltiness, spices, hops and yeast funk blend together keeps getting smoother over time.
For anyone wondering, 3711 works in darker beers too.
Pulled a saison out of the fridge today and i'm surpised to see its almost totally clear. Is this normal for 3711? Not complaining, its great, i just understood 3711 was super low floc.
View attachment 1431897783576.jpg
View attachment 1431897783576.jpg
Depends how long you had the bottle in the fridge (or the keg) eventually pretty much everything will drop clear. I've had dozens of batches drop clear in the keg after a couple months, hefe, saison, witbier, you name it, and they weren't even whirlflocced .
Its been about 10 days. Usually it takes the same amount of time for my high floc strain.
madscientistbrewNq
Well-Known Member
- Joined
- Jul 14, 2014
- Messages
- 253
- Reaction score
- 38
Anybody had experience with 3711 at 72 degrees. I can't get it down below that because of how vigorous it is fermenting and that's with my ferm cabinet
madscientistbrewNq
Well-Known Member
- Joined
- Jul 14, 2014
- Messages
- 253
- Reaction score
- 38
Thanks I'm trying to find the temp that limits the fruity notes. I paired this with rye and a little honey malt. Plus I'm going to dry hop with a little amarillo and nelson.
madscientistbrewNq
Well-Known Member
- Joined
- Jul 14, 2014
- Messages
- 253
- Reaction score
- 38
I just want to make sure if won't put off belgian flavors. I was even thinking of racking it over 1 lb/gallon of pasteurized strawberries. But maybe I need to do a little more reading to make sure I don't F this one up.
I usually let my Saisons & Belgians fermenting w/ 3711 & others rise as high as 80°F over the first few days & let them finish primary there. I get good esters & that "bubble gum" flavor. They're always clear.
madscientistbrewNq
Well-Known Member
- Joined
- Jul 14, 2014
- Messages
- 253
- Reaction score
- 38
Good to know it seems that I'm brewing more of a belgium style than a saison then... the description on wyest site made me think it would pair well with amarillo, nelson, rye and some strawberries but now Im thinkin twice about that.
dbals
Well-Known Member
Just Saying:
It pairs very well with Amarillo, Nelson, Citra, Sorachi Ace and rye malt. https://www.homebrewtalk.com/showthread.php?t=462598
xico
Well-Known Member
- Joined
- Jan 22, 2015
- Messages
- 328
- Reaction score
- 64
To my understanding temperature and pitch rate will have a lot to do with the phenols produced. I don't want to mislead anyone by sharing my suspicions and would prefer a more advanced brewer to hopefully comment from here.
madscientistbrewNq
Well-Known Member
- Joined
- Jul 14, 2014
- Messages
- 253
- Reaction score
- 38
Good to know... Looks like I should just go with it.
Made mine with flaked rye and it seems to go very well with it. Although I might cut back on the Sorachi Ace next time, I'm not overly fond of the dill flavor really so I think I'll augment it with some lemon zest
madscientistbrewNq
Well-Known Member
- Joined
- Jul 14, 2014
- Messages
- 253
- Reaction score
- 38
I wonder if those lemon drop hops would be a sub for the sorachi. I recently had Brooklyns sorachi ace and dill might be an excellent way of putting it. In fact I'm not sure how much lemon I even got from it at all.
Sorachi Ace is hard to use right so you don´t get the dill. I somehow managed to not get it, but I too will use another hop next time. Since I will do another green tea and citrus fruit (zest) one with this yeast I will use some hop that delivers some tropical citrus fruit character to give it more depth.
Lemon zest certainly goes really well with this yeast, so using that is a great idea. Then maybe even citra or cascade for just that bit of dimension.
Lemon zest certainly goes really well with this yeast, so using that is a great idea. Then maybe even citra or cascade for just that bit of dimension.
Wyeast 3711 is my new favorite yeast. It attenuates very well and smells and tastes terrific ( I fermented with it around 66-68 degrees). It pairs very well with Strisselspalt. I would not recommend bottling when it hits 1.01 though, this stuff is probably not done!
