Wyeast Saison Yeast

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abru17

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Thought people would find this interesting. Did a 9 gallon batch for Jamil's Saison recipe. The only change was that I mashed with 2 qts water/ lbs grain to really dry things out.

Split the batch into three 3 gallons batches. Fermented with Wyeast 3724, 3726 and 3711. OG for each was 1.060.

3724 FG: 1.003
3726 FG: 1.001
3711 FG: 1.000

Pitched a 1 liter starter at 68 F and fermented at 70 F for the first 48 hours. Pull them out and let them free rise to about 80 F. They were in primary for 2 weeks.
 
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abru17

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At bottling I liked the 3724 the best. I will keep you posted after then condition for awhile.


I guess this goes to show that you dont need to ferment the dupont yeast strains at 90 F to get proper attenuation.
 
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