Wyeast 3711 - odd ferm temps??

[TravelingLight]

I'm brewing my first saison at the end of the month. I'm planning on using 3711. Ironically enough, last night I was at one of my local breweries because they were releasing the first saison in a summer series they're doing. The head brewer/owner and I are familiar with each other so I was chatting with him about his experiences with 3711 (note: he wasn't using 3711 on his saisons at the brewery, but has used it plenty in the past). I was mainly just picking his brain on any quirks or tips I should know about 3711 and he said something odd about his fermentation temps when using 3711.

He said he likes to start it in the upper 60s, around 68ish or so. Then, as soon as it takes off (like within a day or two) he "bombs it out" down to the low to mid 50s. He lets it naturally warm back up into the 60s again and then finishes it in the upper 60s or around 70.

He also mentioned 3711 being a "super slow" attenuator. Is that accurate? If not, I would assume that could be due to him dropping the temps down in the 50s?

Bottom line: is there any merit to his ferm temp schedule with 3711 or is it pointless, counterproductive, or otherwise?

 

[dmtaylor]

I have no idea why he would "bomb it out" in the 50s. Just start in the upper 60s, let that sit for 3-4 days, then let it free rise into the 70s after that. It is a super sluggish attenuator. After a week it will seem like fermentation is done, the krausen will fall in, but the beer will remain cloudy. Beware: It is still fermenting, and it needs a good 3.5 weeks or so to get all the way down to final gravity, even in the 70s F. Be very patient with this yeast, and you will be rewarded.

 

[TravelingLight]

I have no idea why he would "bomb it out" in the 50s. Just start in the upper 60s, let that sit for 3-4 days, then let it free rise into the 70s after that. It is a super sluggish attenuator. After a week it will seem like fermentation is done, the krausen will fall in, but the beer will remain cloudy. Beware: It is still fermenting, and it needs a good 3.5 weeks or so to get all the way down to final gravity, even in the 70s F. Be very patient with this yeast, and you will be rewarded.

Thanks for the advice. The part about dropping it into the 50s was the part that really stood out to me and I wondered what in the hell good that would do.

 

[dmtaylor]

Thanks for the advice. The part about dropping it into the 50s was the part that really stood out to me and I wondered what in the hell good that would do.

None, none at all.

 

[m00ps]

I would be curious to try that one he made where he nearly cold crashed right at the start of fermentation. 3711 is the exact opposite of a slow attenuator. I cant imagine where he even heard of this technique or thought it up but I wouldnt ever want to try it out for myself.

My saisons are free rise or ramped to the 90s. 3711 does fine at these high temps, but I have no idea what it would do or taste like in the low 50s. But I would think that it definitely would slow attenuation and the "cleaning up" phase of the yeast drastically. Hell, I bet if you did this with a less aggressive yeast it would entirely sputter out on you

 

[TravelingLight]

I would be curious to try that one he made where he nearly cold crashed right at the start of fermentation. 3711 is the exact opposite of a slow attenuator. I cant imagine where he even heard of this technique or thought it up but I wouldnt ever want to try it out for myself.

My saisons are free rise or ramped to the 90s. 3711 does fine at these high temps, but I have no idea what it would do or taste like in the low 50s. But I would think that it definitely would slow attenuation and the "cleaning up" phase of the yeast drastically. Hell, I bet if you did this with a less aggressive yeast it would entirely sputter out on you

I think this sounds like an experiment for you, m00ps! In all seriousness, it really made me question some of his brewing knowledge. He brews good beers (they're probably my favorite of the locals we have) but I worry that they won't be around much longer. They've moved production of their flagships to another brewery to be contract brewed. So I don't know what they're doing at the brewery (other than these saisons and one offs). But he did just get two new bright tanks so maybe they're trending up. But I digress. I'm glad to know I'm not the only one who thought it was not a great idea to drop it into the 50s.

 

[WBCo]

I have no idea why he would "bomb it out" in the 50s. Just start in the upper 60s, let that sit for 3-4 days, then let it free rise into the 70s after that. It is a super sluggish attenuator. After a week it will seem like fermentation is done, the krausen will fall in, but the beer will remain cloudy. Beware: It is still fermenting, and it needs a good 3.5 weeks or so to get all the way down to final gravity, even in the 70s F. Be very patient with this yeast, and you will be rewarded.

This sounds more like my experiences with 3724. I've only used 3711 once, but I under pitched due to unexpected brew day efficiency, and allowed it to ferment at room temperature. It finished below 1.000 SG within 2 weeks. I was on vacation for a week so I don't know exactly when it reached terminal gravity.

 

[madscientistbrewNq]

The fact that he said 3711 is a slow attenuator was rather funny although it may take a bit to finish cleaning up... Its one of the few yeast that I've seen 1.002-1.004. I know a lot of factors impact attenuation but he may say its slow because of what he is doing with his temps. I wonder is he trying to prevent fusels I mean the yeast does take off like no other...