Author Topic: How hot for 3711  (Read 2064 times)

Offline thomasben

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How hot for 3711
« on: November 18, 2012, 10:14:35 PM »
Used this yeast a couple times at 67-72 ish. Its french  saison 3711 btw.
was curious as to how many people have gotten to the upper 70's with this and what flavors were produced?

Offline majorvices

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How hot for 3711
« Reply #1 on: November 19, 2012, 06:03:18 AM »
It does better at cooler temps. I start it oiff around 66 and don't ramp it much higher than 72-74 near the end. Gives you a nice peppery, dry and spicy saison.
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Offline thebigbaker

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Re: How hot for 3711
« Reply #2 on: November 19, 2012, 08:38:49 AM »
It does better at cooler temps. I start it oiff around 66 and don't ramp it much higher than 72-74 near the end. Gives you a nice peppery, dry and spicy saison.

+1  I start about 64-65 and let it go to about 74-75.
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Offline nateo

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Re: How hot for 3711
« Reply #3 on: November 19, 2012, 08:38:58 AM »
Short answer: Keith is right that it does better at colder temps. I'd say "typical" ales temps are ideal for this yeast when making a "typical" strength saison. If you bump up the gravity, I'd drop the temp.

My homebrew club did a saison-themed meeting last summer. Probably 6 or 7 people brewed saisons with 3711. I did an "imperial" Saison that was pushing 12% ABV, most other people were more in the 5-7% range. I fermented mine at 56*F, everyone else was in the upper 70s-mid 80s, with one person up in the 90s. A few of them had more fusels than mine, and a few were more "angular" and rough than mine, but they were all obviously the same strain and had the same palette of flavors.
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Offline gmac

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Re: How hot for 3711
« Reply #4 on: November 19, 2012, 09:11:25 AM »
Not gonna be much help but I love WY3711 at 68-70.  I've never ramped it up higher cause I've never felt the need to.  Makes awesome beer without the hassle of temp control etc. 

Offline thomasben

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Re: How hot for 3711
« Reply #5 on: November 19, 2012, 08:10:28 PM »
Its hangin at 71 degrees 24 hrs in

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Offline thomasben

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Re: How hot for 3711
« Reply #6 on: November 19, 2012, 08:10:48 PM »
Fermentation is vigorous

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Offline gmac

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Re: How hot for 3711
« Reply #7 on: November 19, 2012, 10:05:38 PM »
Expect it to go into the low single digits.  I've had it down to 1.002.  It'll get there fast in my experience.

Offline thomasben

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Re: How hot for 3711
« Reply #8 on: November 20, 2012, 05:42:39 AM »
Ya same here. That was down from 1.078 too.

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Offline thomasben

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Re: How hot for 3711
« Reply #9 on: November 20, 2012, 07:07:32 PM »
Kind of freaking out now beer was at 72 degrees and I wanted to heat it up a bit so an hour and a half after I put my fermwrap on the temp jumped to 78...this beer going to have problems now?

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Offline gmac

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Re: How hot for 3711
« Reply #10 on: November 21, 2012, 06:24:55 PM »
this beer going to have problems now?

No.

Offline mudman

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Re: How hot for 3711
« Reply #11 on: November 21, 2012, 11:09:06 PM »
When I did my 1st Saison I bought a kit from NB and the guy at the checkout said it was his favorite beer and he recommended starting in the 70s but ramping right up into the 80s with it to get that peppery taste.  I didn't but I just thought I would throw that out there.
Mike

Offline breslinp

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Re: How hot for 3711
« Reply #12 on: November 24, 2012, 04:09:55 PM »
I just brewed a red saison with 3711. 1.070 SG. 2L starter. I pitched at 66F for 2 days then slowly brought it up to 78 (about 2-3 degrees a day). Just kegged it at 3 weeks at 1.007. It's pretty spicy, but that's what I wanted for a holiday beer.

Offline ukolowiczd

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Re: How hot for 3711
« Reply #13 on: November 24, 2012, 04:30:39 PM »
French Saison yeast is a workhorse (ie low FG, high attenuation) at any temp but still stays very subtle with the fusels. I've used it at room temp and 80 and it's been fine in either temp. Ive never gotten it to have that super Saison fruitiness of the Belgian Saison but at least you don't have to wait 6 weeks for the yeast to finish ( more like 4 days with the French!)

Offline reverseapachemaster

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Re: How hot for 3711
« Reply #14 on: November 28, 2012, 05:48:42 PM »
I know Jester King uses the BSI equivalent of 3711 and they get up in the upper 80s and get a really good lemon and spice character out of it. I recently heard of a brewpub that lets saison ferments go up to 115F but I'm not sure if they use 3711 or 3711 equivalent.

I think you'll get some fusels if you both underpitch (or underaerate) and start it off hot. Let it begin in the mid-70s or lower and let it go as hot as you'd like.
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