Author Topic: Best practice for WY3711?  (Read 2984 times)

Offline nateo

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Best practice for WY3711?
« on: March 31, 2012, 07:52:24 PM »
I've used this yeast a few times, but I wanted to get some feedback on how people like to use this. It's been a year or more since I've used it and I can't find my notes.

I'm planning a 1.080-ish Saison. Any advice on pitching rate and ferm temperature? Should I use additional nutrients?
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Offline denny

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Re: Best practice for WY3711?
« Reply #1 on: March 31, 2012, 07:56:07 PM »
Pitch at the rate recommended by mrmalty.  I like to start it about 60 for a few days, then let it rise.  I always use Wyeast yeast nutrient in the boil for everything, but if you don't have it I don't think it will matter much.
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Offline nateo

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Re: Best practice for WY3711?
« Reply #2 on: March 31, 2012, 08:09:50 PM »
I like to start it about 60 for a few days, then let it rise. 

I have a chest freezer for my fermentors. I usually set it at 58* to target 60* in the fermentor, or should I set the freezer a little higher? Should I take it out of the freezer after a few days, or just raise the temp on the controller?
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Offline denny

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Re: Best practice for WY3711?
« Reply #3 on: March 31, 2012, 08:47:35 PM »
I like to start it about 60 for a few days, then let it rise. 

I have a chest freezer for my fermentors. I usually set it at 58* to target 60* in the fermentor, or should I set the freezer a little higher? Should I take it out of the freezer after a few days, or just raise the temp on the controller?

I think that the small amounts you're talking about won't make a world of difference.  Try to stay close to those parameters, but experiment and see what works for you.
Life begins at 60.....1.060, that is!

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Offline nateo

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Re: Best practice for WY3711?
« Reply #4 on: March 31, 2012, 09:13:50 PM »
I think that the small amounts you're talking about won't make a world of difference.  Try to stay close to those parameters, but experiment and see what works for you.

I'm sure you're right. I'm usually pretty relaxed on temp, and I can make beer that I like, I'm just trying to take my quality to the next level.
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Offline narcout

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Re: Best practice for WY3711?
« Reply #5 on: April 01, 2012, 03:01:58 AM »
3711 is a great yeast. I like to pitch in the mid 60's, keep it around 68 for a few days, then let it rise into the low 70's.
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Offline dbarber

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Re: Best practice for WY3711?
« Reply #6 on: April 04, 2012, 01:32:21 PM »
3711 is my go-to saison yeast.  I pitch in the low 60s and keep it there for a couple of days and then let the beer climb to 70.
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Offline morticaixavier

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Re: Best practice for WY3711?
« Reply #7 on: April 04, 2012, 02:34:51 PM »
Last saison I started at ~62 and just let it go until the ambient temp was reached around 68* then I added heat and managed to get it up to about 74* for the last two weeks. course it was 1.096. Just bottled that one after 2 months in a barrel and the fg was... 1.006! If'n I recall it was the 3711. although it could have been a white labs strain instead.
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Offline gmac

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Re: Best practice for WY3711?
« Reply #8 on: April 04, 2012, 02:56:29 PM »
I've been really happy with this one at ambient cellar temps.  I probably pitch at about 60 and then let it sit at about 65 or whatever the basement is at and every time it's been great.  Never gone as high as 1.080 but at 1.060, I get 1.002 to 1.004 FG.  Awesome attenuator.
Can't say that i'm doing it perfectly but from what I can tell it's working fine for me.

Offline richardt

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Re: Best practice for WY3711?
« Reply #9 on: April 04, 2012, 03:00:07 PM »
If you bottle this beer, you'd be wise to make sure it is really done fermenting.
(FG in single digits with no change x several days).
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Offline brewallday

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Re: Best practice for WY3711?
« Reply #10 on: April 10, 2012, 08:49:25 PM »
I would agree with starting this yeast on the cool side.  The first time I used it I started it around 70 and it was too estery.

Offline redbeerman

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Re: Best practice for WY3711?
« Reply #11 on: April 12, 2012, 01:33:01 PM »
I don't care for this yeast much, the finishing mouthfeel just isn't right for me.  I do agree with starting on the cool side and letting it ramp up.  It does finish dry, but that silky mouthfeel, I don't care for.
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Offline nateo

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Re: Best practice for WY3711?
« Reply #12 on: April 12, 2012, 05:43:16 PM »
I started my batch yesterday. Chest freezer is set to 60*. My ferments are usually 3-4* hotter than that. So, we'll see how it goes.
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