I brewed a Saison last Saturday and pitched Wyeast 3711 in it. My initial fermentation temps were in the mid to upper 70's for the first few days. As fermentation slowed it also got cooler in my closet and my temps were down around 64. I was a bit worried that I was going to be in for a long, slow fermentation to get my FG inside of 1.010. I pulled a sample last night and its down to 1.006 after 7 days and even with the low temps its still got plenty of fun Saison funk going on. Hands down the best tasting sample I have ever pulled.
So whats the point of this post?
I don't know... 3711 is a beast and I decided that it deserved some props I guess.
So whats the point of this post?
I don't know... 3711 is a beast and I decided that it deserved some props I guess.