Author Topic: Wyeast 3711 French Saison  (Read 4142 times)

Offline HoosierBrew

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Re: Wyeast 3711 French Saison
« Reply #15 on: April 29, 2013, 04:53:41 PM »
I believe 3711 attenuates around 77 -83% if I remember right, so under the circumstances, if you end up hitting the low end of the range , RDWHAHB and maybe try to ferment a little warmer next time. Let us know how it comes out !
Jon H.

Offline goschman

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Re: Wyeast 3711 French Saison
« Reply #16 on: April 29, 2013, 04:58:13 PM »
From all accounts that I have seen, it appears that most people get above 85%. I am pretty confident that this will drop to where it needs to.

Online gmac

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Re: Wyeast 3711 French Saison
« Reply #17 on: April 29, 2013, 09:02:21 PM »
I use this yeast a lot and have never had less than 85% attenuation (1.060 down to 1.002).

Offline goschman

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Re: Wyeast 3711 French Saison
« Reply #18 on: May 03, 2013, 08:37:46 AM »
One week in the fermenter. It is down from 1.054 to 1.006. Had to transfer it to a carboy to make space for upcoming batches. Hoping it may drop another couple of points...

Sample tastest great! Very spicy and citrusy. This batch had sweet orange peel, bitter orange peel, and coriander which is contributing as well. Hops are Magnum, Centennial, and Goldings
« Last Edit: May 03, 2013, 10:53:07 AM by goschman »

Offline 1vertical

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Re: Wyeast 3711 French Saison
« Reply #19 on: May 06, 2013, 10:28:03 PM »
3711 gives off much more spiciness than fruitiness. It also leaves a nice mouthfeel. I like it and will use it again for a saison.
^^^^this +1.  Do not be afraid of warmth...great yeast to use during the dog days of summer.
Will bring your wert down to nice dry levels.
A fine is a tax for doing wrong. A tax is a fine for doing well.

Offline Joe Sr.

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Re: Wyeast 3711 French Saison
« Reply #20 on: May 07, 2013, 06:37:59 AM »
I pitched 3711 a month or so ago when my basement was in the very low 60s, maybe high 50s.

At low temps, it takes longer but still seems to work.  I moved it to somewhere warmer after a couple weeks because it was still in the high teens (OG around 1.08 IIRC).  I need to get this one in the keg, but the last sample I pulled was delicious and somewhere around 1.008 or 1.006.
It's all in the reflexes. - Jack Burton

Offline pinnah

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Re: Wyeast 3711 French Saison
« Reply #21 on: January 05, 2014, 04:41:13 PM »
This forum is getting good with a little history behind it. :)

I have this yeast running at 58-60 F
and was wondering what to expect at lower temps. 

Any thoughts there?  Not really worried much about attenuation...I can warm it up toward the end.

Thanks.

Offline HoosierBrew

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Re: Wyeast 3711 French Saison
« Reply #22 on: January 05, 2014, 04:47:46 PM »
Never gone that cool with it. I'll be curious how it turns out.  Last time I pitched @ 67F and ramped up slowly after 2 or 3 days.
Jon H.

Offline erockrph

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Re: Wyeast 3711 French Saison
« Reply #23 on: January 05, 2014, 08:51:59 PM »
I've gone down to maybe 64 with no issues. I'd guess maybe a little less banana, but not sure what else happens down that low. Let us know.

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Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline goschman

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Re: Wyeast 3711 French Saison
« Reply #24 on: January 06, 2014, 10:21:06 AM »
Had a friend's saison with 3711 fermented in the low 60s recently. It was good but definitely had subdued characteristics with what you would expect from 3711. It was definitely less peppery and citrusy from what I remember from prior batches...

Offline Joe Sr.

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Re: Wyeast 3711 French Saison
« Reply #25 on: January 06, 2014, 10:49:14 AM »
The batch I fermented low got badly oxidized when I kegged it.  I think I forgot to purge the headspace.

Anyway, the flavors were quite different at that point.
It's all in the reflexes. - Jack Burton

Offline pinnah

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Re: Wyeast 3711 French Saison
« Reply #26 on: February 19, 2014, 08:37:38 AM »
Well just to report back my experience on fermenting cool with this yeast...

I started at 58 and it fermented slow and cool but did reach 63 one day.
Took longer, I think it was done in about a week, but I left it there for 2. 
83% attn. and comes in at 7.35% abv.

I tapped it this weekend and was very pleased. 
Still a bit hot yet, but from my other experiences with this yeast it has a reduced fruity saison taste and smell,
but I thought the spice and pepper were more pronounced. 
Very spicy dry finish.