wyeast 3711 temp schedule

[sweetcell]

I am now considering throwing in .25 - .5 lbs Rye malt. Thoughts?

rye + saison is a winning combo. go for it.

 

[rexbanner]

rye + saison is a winning combo. go for it.

You need at least 2 lbs, preferably 3, to get anything noticeable out of rye.

 

[sweetcell]

You need at least 2 lbs, preferably 3, to get anything noticeable out of rye.

depends on your grain bill. you want to get it into the 10% to 15% range, generally.

 

[tagz]

So I just took a sample. After 3 days I'm down to 1.021. The nose and flavor are all fruit. I get citrus and apple along with some typical belgian esters but zero spice. I'm up to 78 now, really trying to crank out the flavors but at this point it tastes as mild as my first go around. It really just tastes like a cider fermented with belgian yeast.

1.054 OG
75% Pils
20% Rye
05% Aromatic
Mashed at 156

Depending on how things go, I may have to add some spices post ferment... Any thoughts?

 

[rexbanner]

So I just took a sample. After 3 days I'm down to 1.021. The nose and flavor are all fruit. I get citrus and apple along with some typical belgian esters but zero spice. I'm up to 78 now, really trying to crank out the flavors but at this point it tastes as mild as my first go around. It really just tastes like a cider fermented with belgian yeast.

1.054 OG
75% Pils
20% Rye
05% Aromatic
Mashed at 156

Depending on how things go, I may have to add some spices post ferment... Any thoughts?

Gotta keep the temp low for phenols. Also, mash needs to be really low. Saison is a low IBU beer but isn't sweet at all, and the key is that it is very very dry. I mash at 149 and use a pound of sugar to get an FG of 1.005.

 

[tagz]

I have no fear that 3711 will dry this guy out. I mashed high to try to keep a little body. My first run got it down to 1.004 with no sugar. i bet it will get into single digits regardless, at least thats what all the theads say. Last time I kept it in the mid 60s and got zero spice. I hear everyone commenting on the spicy flavors but I'm not getting any low or high. Maybe time will turn things around....

There's a lot of contradicting info on high vs low temp...

The 3711 attenuates quickly and has a great flavor profile. When you ferment cooler (68ish) you get a lot of fruit character, orange and lemon. When the temps get increased (I've taken it up to 77) you get a fair amount of the spice and pepper notes.

Consider using spices. I think this yeast benefits from it, since it's really clean and fruity. A small amount of spices seems to balance it.

 

[rexbanner]

I have no fear that 3711 will dry this guy out. I mashed high to try to keep a little body. My first run got it down to 1.004 with no sugar. i bet it will get into single digits regardless, at least thats what all the theads say. Last time I kept it in the mid 60s and got zero spice. I hear everyone commenting on the spicy flavors but I'm not getting any low or high. Maybe time will turn things around....

There's a lot of contradicting info on high vs low temp...

There's a lot of contradicting info out there. All I can say is that in my personal experience, higher temps have produced more fruity esters and lower temps have produced less fruity esters. This falls in line with every single yeast I have ever used. If you want to emphasize more phenolic character, ferment lower.

 

[TriggerFingers]

Its a pretty forgiving yeast. I have had good results in the lower to mid 60s and well into the mid-upper 70s.

 

[Brulosopher]

You need at least 2 lbs, preferably 3, to get anything noticeable out of rye.

Hmm... I'll have to think about this. 8 oz is only 5% of my grist, and I'm not really looking to get (another) stuck sparge. Perhaps I'll throw in more...

 

[tagz]

There's a lot of contradicting info out there. All I can say is that in my personal experience, higher temps have produced more fruity esters and lower temps have produced less fruity esters. This falls in line with every single yeast I have ever used. If you want to emphasize more phenolic character, ferment lower.

Yeah, that's definitely the standard for phenol vs ester. That's why I was surprised to get so little spice last go around. Thought maybe this yeast might be unique in that respect. Or at least high temps would draw out more of both...

Any thoughts on adding peppercorn to secondary? Or other spice? I enjoy stillwater's saison with rosemary.

 

[Piratwolf]

Any thoughts on adding peppercorn to secondary? Or other spice? I enjoy stillwater's saison with rosemary.

https://www.homebrewtalk.com/f71/honey-rosemary-saison-323903/

I brewed this w/o the rosemary once--started my love affair with Saison style beers. Might be a good starting point.

I used 2 grams of chopped rosemary leaf as a "dry hop" in a 5gal keg of a Belgian Single with wlp530. One of my best beers. The Rosemary was present and a firm flavor/aroma sub-component, but not overwhelming at all.

 

[emsroth]

Good old revival.

I am splitting a batch of Dubbel with this yeast and DuPont. Started both at 75 yesterday and I got them up to 78 this morning before work.

I am definitely going to raise the DuPont yeast every day, but I am debating what to do with this yeast. Would a high temp fermentation (mid 80's) hurt this yeast? Has anyone gotten that high?

 

[Denny]

Whoa, that's WAAAYYY too high to start in my experience. You want to give them a few days in the mid 60s before letting the temp rise. Also, to avoid a stall with the Dupont yeast, open fermentation is the way to go. Whether it's CO2 toxicity or back pressure, the Dupont strain does not respond well to airlocks. https://www.experimentalbrew.com/ex...airlock-vs-open-ferment-does-it-prevent-stall

 

[brewswithshoes]

Good old revival.

I am splitting a batch of Dubbel with this yeast and DuPont. Started both at 75 yesterday and I got them up to 78 this morning before work.

I am definitely going to raise the DuPont yeast every day, but I am debating what to do with this yeast. Would a high temp fermentation (mid 80's) hurt this yeast? Has anyone gotten that high?

i don't have any experience with the Dupont, but i just did a saison with 3711 and i let it free rise in my Florida garage (bucket sitting in a cooler with water to regulate wild swings) I know there is one day that the cooler water got to 85 while it was bubbling away. Long story short, the 3711 took me down to 1.002 and was the best tasting saison i've brewed. sad to report the keg is near the end after only 3 weeks on tap. I did a ton of reading on 3711 before using and have to agree with the majority opinions that it is a beast of a yeast.

Good luck with your Dubbel !!