Author Topic: WY 3711 ROCKS!  (Read 2083 times)

Offline 1vertical

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WY 3711 ROCKS!
« on: August 13, 2010, 09:26:47 AM »
Follow this fermentation here....man a great powerhouse yeast!
http://www.homebrewersassociation.org/forum/index.php?topic=3027.msg36552#msg36552
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Offline redbeerman

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Re: WY 3711 ROCKS!
« Reply #1 on: August 14, 2010, 05:43:37 AM »
+1  Makes a great Saison and doesn't require any fussing around with.  Ron and I got 95% AA with no problem and the beer tastes wonderful.  Great mouthfeel and a nice dry finish, fruity with a little bit of spice.  Very nice.
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Offline bluesman

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Re: WY 3711 ROCKS!
« Reply #2 on: August 14, 2010, 06:51:09 AM »
I don't like a three tent circus act in my mouth with my Saisons.  ;)

This yeast lends exactly what Jim describes and our Saison turned out very good.  This one is a keeper for sure.
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Offline ryang

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Re: WY 3711 ROCKS!
« Reply #3 on: August 16, 2010, 08:04:06 AM »
have any of you tried the 3711 and 3724 side by side? 

I really love the fruity tartness that I get from 3724.  I have only used 3711 in a cider (which was delicious by the way).  That being said, I have two more saisons planned this summer, and I was planning on 3724 but I don't get the kind of attenuation you've got with the 3711, which would be nice.

Offline 1vertical

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Re: WY 3711 ROCKS!
« Reply #4 on: August 16, 2010, 09:22:36 AM »
3724 gave me my 1st experience with acetyldehede.... >:(

Edit: Better mention that I think the 3711 attenuation was due to the Massive quantity of Oxygen I hit it with.
« Last Edit: August 16, 2010, 11:26:07 AM by 1vertical »
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Offline denny

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Re: WY 3711 ROCKS!
« Reply #5 on: August 16, 2010, 10:09:25 AM »
have any of you tried the 3711 and 3724 side by side? 

Yeah.  3724 seems more estery and 3711 more phenolic.
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Offline ryang

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Re: WY 3711 ROCKS!
« Reply #6 on: August 16, 2010, 11:21:22 AM »
have any of you tried the 3711 and 3724 side by side? 

Yeah.  3724 seems more estery and 3711 more phenolic.

interesting.  maybe I'll do a 10 gal and split fermentation with 3711 and 3724.  I suppose that's the only way I can find out for myself and my preferences.

Thanks for the input folks.

Offline richardt

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Re: WY 3711 ROCKS!
« Reply #7 on: August 16, 2010, 05:07:16 PM »
I did a split 10 gallon batch with 3724 and 3711.

In my experience:
3724 takes awhile (3-4 weeks, tends to get stuck around 1.035, prefers warmer fermentation temps >75 F, and takes a long time to drop clear)--I agree w/ Denny--it is more estery.
3711 is a rocket (done in 1.5 weeks, does not stall, does great in the low to mid 70's, and drops clear quickly)--it is also estery, but has a touch more phenols (esp pepper).

I personally don't think the difference is huge as both will give a person an unmistakable impression that they're drinking a saison.