Wyeast 3711 -- I'm officially impressed

[mhenry41h]

I'm doing a saison in the next few weeks with a fairly simple grist bill. I am however adding about 5 pct acidulated malt and fermenting it with a starter of 3711 as well as a packet of Brett. We'll see if I can get the flavor profile I'm looking for.

 

[dcHokie]

Has anyone else harvested and reused 3711 with unexpected results??

For context, I've reused multiple other Wyeast strains without the yeast mutating much between batches before.

I previously brewed a Saison that had bitter lime peel, then harvested the yeast, and recently reused for a standard recipe Saison, but the batch turned out extremely tart. Its been bottled for about a month, and the tartness has a citrus-like bite and I'm wondering if it just picked up that lime peel, or if I've simply got some Acetaldehyde from using about 3 ounces clear candi sugar.

any feedback from the HBT hive-mind?

 

[mhenry41h]

Has anyone else harvested and reused 3711 with unexpected results??

For context, I've reused multiple other Wyeast strains without the yeast mutating much between batches before.

I previously brewed a Saison that had bitter lime peel, then harvested the yeast, and recently reused for a standard recipe Saison, but the batch turned out extremely tart. Its been bottled for about a month, and the tartness has a citrus-like bite and I'm wondering if it just picked up that lime peel, or if I've simply got some Acetaldehyde from using about 3 ounces clear candi sugar.

any feedback from the HBT hive-mind?

It can't be acetylaldehyde from 3 ozs of candi sugar. I'd bet the farm on that. I'd imagine it's the yeast. Did you use the whole cake from your previous batch? If so, you WAY overpitched and this is likely why the characters are so different. If you didn't pitch the whole cake then I have no idea.

 

[dcHokie]

It can't be acetylaldehyde from 3 ozs of candi sugar. I'd bet the farm on that. I'd imagine it's the yeast. Did you use the whole cake from your previous batch? If so, you WAY overpitched and this is likely why the characters are so different. If you didn't pitch the whole cake then I have no idea.

Haha, not the whole cake. I used a cup or so of slurry to get an appropriate sized starter going (used mr malty calculator).

 

[mhenry41h]

Haha, not the whole cake. I used a cup or so of slurry to get an appropriate sized starter going (used mr malty calculator).

Smart man! Too many people try racking right into another yeast cake and it doesn't give you an optimal beer.

 

[DannPM]

Just checked my saison the other day, 1.057 to 1.005 in less than 4 days after pitching starter. Thing is a beast, great esters in the hydro sample too!

 

[mhenry41h]

Just checked my saison the other day, 1.057 to 1.005 in less than 4 days after pitching starter. Thing is a beast, great esters in the hydro sample too!

What temps are you working with?

 

[DannPM]

What temps are you working with?

Pitched at 69, held it there for 10-15 hours at least. After that I let it naturally rise to 74 on day 2. 77 Day 3. 79 day 4.

Grist was the below mashed at 147 for 2 hours, very very fermentable.

7 lbs Castle Pilsner Malt
2 lbs Vienna Malt
1 lb Flaked Wheat
1 lbs Turbanado Sugar

 

[petep1980]

I actually did my batch the other day I pitched with 3944, and I plan to finish with 3711 to really dry it out, and clove it up.

The OG was 1.040 and 3 days in I'm at 1.020. I still have a dense krausen. I could either rack tomorrow and give the 3711 more sugars to it, or let the 3944 just finish, then rack and add 3711 in secondary to finish off the last couple digits or so.

I am heavily leaning towards the second option.

 

[bigbeergeek]

I'm brewing up a modest gravity saison (1.045) with 3711 this upcoming week. I plan on fermenting it at room temperature (75*F) and doing nothing to hold back the fermentation (no water bath, etc). Anyone ferment this thing that warm? Should I be concerned with solventy character at those temperatures? I'm afraid the wife might be a little pissed when she sees 3 fermentors in 3 water baths around the house (I'm brewing up 10 gallons of wit the same morning). Should I face he wrath to keep the temps in check, or will I get good saison character at 80 degrees?

 

[mhenry41h]

I think saison yeast should be fine at 80. I'm no pro, but I've heard several interviews with big brewers who let saisons and other Belgians race up near 90! In fact the saison I brewed last night is in the basement with ambient temps around 70. I plan on taking it to the attic in a few days to really let it race. I've been keeping the temps too low for BIG ester and phenol development in my Belgians lately. I'm not making that mistake this time.

 

[abrewer2]

I have also used 3711 and loved it. Anyone have any feedback comparing 3711 to WLP566?

 

[rexbanner]

WLP 530 took my quad from 1.094 to 1.010 in five days at 82 degrees. It tastes great, too.

Suck it, 3711! :rockin:

 

[bigbeergeek]

I fermented 3711 at 72 degrees (beer temp) for the entire fermentation. Flavor is very mild... too much so. I'd ferment warmer to get more pepper/spice next time. Disappointing.

 

[ChshreCat]

WLP 530 took my quad from 1.094 to 1.010 in five days at 82 degrees. It tastes great, too.

Suck it, 3711! :rockin:

3711 wouldn't have stopped at 1.010.

 

[boostsr20]

I just did a 3711/3724 blend into a 1060 beer and 3 days later its at 1.003. Can't wait to see where it finishes.

 

[rexbanner]

3711 wouldn't have stopped at 1.010.

Neither did the 530, unfortunately

 

[ChshreCat]

Neither did the 530, unfortunately

3711 would have also crawled out of the fermenter, ate everything in your fridge, stole your car and knocked up your sister.

 

[xxHelderxx]

I had to post a response to that last thing by ChshreCat. I read what you wrote, laughed while drinking water at my work desk and just covered my keyboard in said water which traveled out my nose.

Well done sir. Well done.

That being said- I have a rye saison I brewed (~30% rye) and pitched 3711 into at about 69, ramping up to 84 by day 3 and holding it there for about 8 days total. Beer isn in secondary now

I'm hoping the warmer temp will result in more spicy/funky notes and not bubble gum/banana notes.

What are your thoughts?

 

[passedpawn]

I had to post a response to that last thing by ChshreCat. I read what you wrote, laughed while drinking water at my work desk and just covered my keyboard in said water which traveled out my nose.

Well done sir. Well done.

That being said- I have a rye saison I brewed (~30% rye) and pitched 3711 into at about 69, ramping up to 84 by day 3 and holding it there for about 8 days total. Beer isn in secondary now

I'm hoping the warmer temp will result in more spicy/funky notes and not bubble gum/banana notes.

What are your thoughts?

Good thing you used rye. I don't think this yeast provides the right profile for a spicy or funky saison. Best bet is to do as described numerous places: 3724 ferment for flavor, then add 3711 to get the attenuation.

 

[ChshreCat]

I get a lot of pepper from it and a little funk, but more citrus than funk.

 

[29thfloor]

I was already impressed but now I'm officially more impressed.

I washed this yeast back in July and it's been sitting in my fridge ever since. I pitched the slurry from one of the jars into a 1L starter and 36 hours later it has a full on krausen, something I haven't had with any other starters, even with fresh yeast.

Maybe that's not impressive but I was under the impression that it might take a couple of steps to wake up yeast that's been sitting around for months. I'll probably step it up to 2L anyway but I'm not sure I even need to at this point.

 

[tesilential]

You could have pitched the wash yeast directly into your wort.

Works with almost any yeast but this one truly does not care.

 

[29thfloor]

So stepping up to 2L would be pretty much overkill right? Even for an imperial stout that will probably be 1.080+?

 

[bigbeergeek]

So stepping up to 2L would be pretty much overkill right? Even for an imperial stout that will probably be 1.080+?

It's hard to make a case for not pitching the most yeast you can -- especially with washed yeast. The washing/canning process, even with meticulous aseptic technique, will inevitably add unwanted microbes to the slurry. Cold stored, previously "worked" yeast are not ideal candidates for a direct pitch. Given the high gravity wort you plan to ferment with the yeast, I would step up to two liters. My 0.02.

 

[29thfloor]

Thanks. I'm not brewing until this weekend and the starter has been going since Sat so I'll probably step it up just to see what happens. I suspect I could get away without it though. The last time I used this yeast it fermented down to 1.000 without even making a starter.

 

[DannPM]

Thinking of doing a 3711 combo with the limited release farmhouse strain. Thoughts?

 

[Montanaandy]

Thinking of doing a 3711 combo with the limited release farmhouse strain. Thoughts?

I personally would not but I say that not yet having had the chance to use the PC Farmhouse strain (picked it up today). I would use 3711 if the Farmhouse needed a kickstart (the way 3724 can at times) but I would want to try the Farmhouse yeast out on its own initially to see where it fits in terms of ease of use and flavor profile compared to 3724 and 3711.

 

[DannPM]

I just made a citrus spelt saison from 3711, checked the final gravity, 1.000, exactly as planned! I love this yeast!

 

[jro238]

For those that have used this strain, is using sugar as an adjunct necessary to get this beer to an appropriate level of dryness? I know that using sugar in Belgian style ales is very common, but is it necessary with this strain?

Just recently brewed with this. OG 1.055, FG 1.004. All grain with no added sugars. It is crisp but still has a nice mouthfeel (esp for 1.004). I haven't tried it with added sugars though.

Edit: pitched the smack pack, fermented at ~76 F. It was basically done in 2-3 days but I let it sit for 14.