WYeast 3711 "The Beast" Update

[Morrey]

I reached out on HBT a week ago to ask about 3711 French Saison and the temps I should ferment. Based on my fermentation chamber and the heating system I use, I decided it was a safe bet to go for the duration at 69F.

I pitched from an activated smack pack on Sunday after aerating a 1.065 OG Saison wort. I closed the ferm chamber set at 69F and let it be, then checked the next morning. The blow off tube in a Starsan jug was so active that I call the off gassing "machine gunning" in that it is a steady burst of gas. Usually in most yeasts this is a fairly short lived cycle and settles off within a day or so with a less active off-gassing pattern. WELL, today is day FOUR and the machine gun is still firing away! My plan is to let it ride in primary until day 14 and see where I am with the FG.

With this accelerated activity, I'll predict upfront the FG is going to be quite low. BS says 1.006 but I'm going to bet lower based on what I am experiencing. I predict below 1.005 which is fine for this Sorachi Ace Saison sine I really do want it bone dry.

I am becoming more and more fond of the Wyeast product line. A year ago I had settled in on another major brand, but Wyeast has been impressive every brew for me. For a neutral dry ale yeast, I have faith in Safale US-05.

 

[Queequeg]

I have had 1.001 with 3711 before (when BS said 1.005), so depending on your grain bill I think your
expectations are realistic

 

[beergolf]

3711 will dedinitely take it low. When I first started brewing I even had extract batches ferment down to 1.004. All grain batches usually finish closer to 1.000 It does ferment down really low but still maintains a good mouth feel.

 

[DemonsRun]

Yes I love it. it will eat everything.
Imperial Organic yeast has a version of it called B64 Napoleon which also works really well.

 

[BlueHouseBrewhaus]

It will eat your old socks. Also, be sure to give it plenty of time to finish. It ferments so strongly that you may be tempted to think it's finished when it slows down. However, I had one batch go from 1076 to 1008 in 3 weeks and still drop to 1004 between weeks 3 and 5. It takes its time finishing. I usually look for 3 days of steady SG before bottling with most yeasts. But with 3711, I look for 5 days.

 

[Morrey]

It will eat your old socks. Also, be sure to give it plenty of time to finish. It ferments so strongly that you may be tempted to think it's finished when it slows down. However, I had one batch go from 1076 to 1008 in 3 weeks and still drop to 1004 between weeks 3 and 5. It takes its time finishing. I usually look for 3 days of steady SG before bottling with most yeasts. But with 3711, I look for 5 days.

I normally do 14 days in primary, then take a reading. If the FG is about what I expect, I'll likely go ahead and keg. Of course this depends on the style...but my typical cycle is 14 days primary.

However, for the sake of argument, I think I'll go 21 days on this one before starting my readings. Thanks for the tip.

 

[Queequeg]

I have found 3711 finishes quickly never had it drag its heels, even in a mixed fermentation

 

[Gerry_P]

Yes I love it. it will eat everything.
Imperial Organic yeast has a version of it called B64 Napoleon which also works really well.

There's a place in Portland that sells organic yeast? I hope it's artisanal and authentic.

Fred Armisen and Carrie Brownstein, I have some new material for you here. I bet you could get Sam Calagione to do a guest spot in a "Cruelty-Free Yeast" sketch.