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Author Replies
Sweasty
09/14/07 05:13 PM  
New Wyeast strain
So I noticed for the Oct.-Dec. VSS program they have a new strain 3711 French saison. I guess I either need to brew up another saison, or rethink about the yeast for my biere de garde.
Al B
09/15/07 09:51 AM  
Re: New Wyeast strain
Neat. I always find a reason to brew a saison.....and there it is! Just recieved some new hops thats described as new mown hay (Newport) and a limey, grassy, earthy aroma(Boadicea).

fyi, I'm going to try WL Antwerp when its out soon for a Biere de Mars.

Al Biere

Dan-o
09/15/07 12:28 PM  
Re: New Wyeast strain
Do you know the origin of this strain?
BPotts
09/15/07 01:50 PM  
Re: New Wyeast strain
How exactly is a Bier de Mars defined?

I just acquired some Newports myself as a prize from a recent competition...Used them for bittering in a hoppy american red, which is fermenting with Charlie Papazians "Cry Havoc" yeast from WL....can't wait to see how it turns out....

Ross Lunato
09/16/07 05:11 PM  
Re: New Wyeast strain
I would not be surprised if the new strain is from Brasserie Thiriez. Their farmhouse ales are very Saison-like and the brewery is located in the northern area of France; very close to Belgium I understand.
Ross Lunato
09/16/07 05:18 PM  
Re: New Wyeast strain
Ben-

Biere de Mars translated means "Beer of March" and from what I've read, it was produced in the spring months using the first harvest barley/grains which brewers claim to be the best quality ingredients for brewing. So, the beer of March is regarded as a top quality brew that is brewed in spring with fresh, newly harvested ingredients and is meant for summer through fall consumption. It is a sub-style of Biere de Garde except is usually a bit more hoppy and bitter. Farmhouse Ales has some descriptors about the brew itself.

Al B
09/17/07 08:29 AM  
Re: New Wyeast strain
Right. For an extra Spring-like quality, I'll use 30% dark wheat, some Munich + aromatic and cold-condition over the Winter.
BPotts
09/17/07 10:26 AM  
Re: New Wyeast strain
Interesting...I always saw that style from time to time but never really knew what it was...always wanted to try the Chouffe Bier du Mars, but as of recent it hasn't been available..not sure if they still make it? Anyway, thanks for the details Ross
Ross Lunato
09/17/07 11:49 AM  
Re: New Wyeast strain
<<Right. For an extra Spring-like quality, I'll use 30% dark wheat, some Munich + aromatic and cold-condition over the Winter. >>

Sounds yummy Al Biere!

BPotts
10/29/07 08:19 PM  
Re: New Wyeast strain
Just tasted my india saison ale using this new strain....VERY TASTEY!! Ross, you'll be happy to know (if you haven't tasted your own results yet), I do believe this is from Thiriez. I drank a bottle of the Extra not too long ago after reading how you thought it was a great brewery. My ISA tastes right along those lines. A great yeast indeed! Brewed a dark saison today and tossed it on the yeast cake after racking the other brew to secondary.

Anybody else had the chance to make and taste a beer with this yet?

Ross
10/30/07 09:11 AM  
Re: New Wyeast strain
Hey Ben-

I brewed a saison last weekend and used this strain. It's only three days in the fermenter and is doing great. The starter smelled fantastic before pitching. I'm glad to hear about your ISA came out well. I'll bet that yeast really enhances the hop aroma of that brew. I really love those Thiriez brews, especially the Extra and Blonde. The Amber is great too. That Extra is something else isn't it? I mean, less than 5% ABV but tastes so much bigger. Thanks for the report Ben!!

BPotts
10/30/07 12:01 PM  
Re: New Wyeast strain
Yeah the hop aroma/flavor was delicious - I added a wopping half pound in increments of 2 oz.'s over the last 15 minutes of the boil (Saffir, NZ Saaz, and a dash of NZ pacific gem) ...I was a little worried about the effects of such a highly attenuative yeast, didn't want it to taste like super-bitter seltzer, but as the description states it still had a real full flavor profile. Gonna dry hop it today with an oz or two of NZ saaz and bottle in a week or so.
Dan-o
10/30/07 12:07 PM  
Re: New Wyeast strain
What temperatures did you guys ferment at?
BPotts
10/30/07 12:21 PM  
Re: New Wyeast strain
I fermented pretty cool, starting around 60 getting up to around 68. It might of gotten to around 70-72 during fermentation but leveled out around 68. Fermentation was not as rigerous as I expected, but I think that was because of my cool pitching temp. But I brewed it last weekend it was ready for secondary yesterday so it was still a complete ferment.
Ross
10/30/07 07:29 PM  
Re: New Wyeast strain
I pitched at about 71*F and let it go at 73*F room temp. Lag time was about 5 hours, O.G. - 1.065. I'd say mine wasn't a super aggressive fermentation either; the krausen head was about 4 - 4.5 inches thick after 14 hours. After which, the head started to settle back down and the brew is fermenting quietly right now. Brewed it on Friday afternoon so hopefully it's ready to rack on Sunday.
Ross
11/11/07 10:27 PM  
Re: New Wyeast strain
Update on the 3711 yeast. Wound up leaving it in the primary for two weeks but probably could have racked it after 10 days.

Anyway, a quick smell and taste revealed very accentuated aromatics; bubblegum, clove, juicy fruit and spiciness as well as some fusels. The Saaz I used in the finishing is really popping out too.

Doesn't floc very well.

Kegged it and will cold condition it now for 4 - 8 weeks then reyeast and bottle condition it.

So far, this ones' a real winner IMHO.

SAH
11/11/07 11:22 PM  
Re: New Wyeast strain
My 3711 is coming Friday, planning on brewing a higher gravity saison with a light hand of chardonnay soaked oak cubes.

Good , No Good?

Brett?

Thoughts?

BPotts
11/12/07 09:49 AM  
Re: New Wyeast strain
Hey...just bottled my hoppy saison....tastes pretty good....Even though I used a half pound at the end of the boil, and dry hopped with 2 oz's, it's still not as hoppy tasting as I had hoped, oh well, still very good. It reminds me of the farmhouse ale yeast, but not as estery or phenolic. It fermented nice and dry, slightly peppery and tart, with mild esters ( i fermented cool, around 68 down to 62 or so). Very saison-y (if that makes sense). It does take a bit to drop out so when the bottles are fully conditioned I'll taste again and post further results. Right now I have a strong dark saison on the yeast cake, which is probably ready for transfer to secondary (or I might just bottle)...I'll update on that as well....

I was thinking it would definitly be a good candidate for a brett beer...I think the flavors would go very well together. Chardonnay soaked chips? I dunno, sounds interesting, I think that might be good....try it and let us know!

SAH
11/12/07 10:45 AM  
Re: New Wyeast strain
BPotts,

Sounds like a good hoppy brew. Would you mind sharing the grain bill for that strong dark saison, that's one style I have not brewed but would really like to. Also, which Brett? I only have 'L' and 'C' currently. One or the other or both?

BPotts
11/12/07 07:09 PM  
Re: New Wyeast strain
Well I use DME...this was the first try ever at one of these....it was 6 lbs pilsen and 3 lbs. 55/45 bavarian wheat/barley(pilsen? not sure what type the 45% barley is)...anyway, steeped with a lb. of special b., 1/4 lb. of roasted barley, 1/4 lb. of carafa I. To subsitute the DME I would just use 66 % pilsner (with an additional 14-15 % pilsner or 2 row) and another 10-14% wheat with the remainder being the specialties. I also used 8 oz. of dark candi sugar which I made myself from reducing a bunch of an old imperial maple porter i had sitting around that never made the cut. The previous saison I made was 3 lbs. of pilsen and 3 lbs of the 55/45 wheat DME which turned out very good, so I beefed that up and added some dark specialty grains. These recipes are not based on any others, I just sorta winged it.... but so far so good! I also don't really bother with hydrometer readings except for my sour brews (because it's pretty controlled with DME) so I'd say it's probably around 1.08 OG, maybe a little more.

I honestly don't have much experience using individual bretts....but.....I would have to say both would probably contribute interesting complexity to the flavor. I could see the pineapple-ish funk of Brett C going nicely but also some estery tartness of L going good as well....

BPotts
11/12/07 08:09 PM  
Re: New Wyeast strain
Decided to go ahead and crack one of my saisons (I kept two bottles near the vent to condition a little quicker for tasting).....very, very interesting......the flavor is almost strawberry like..quite dry - slightly tart and fruity with grainy sweetness provided by the wheat...great head retention from heavy hopping....

I'm very curious to see what others come up with....I fear these new flavors may be from possible contamination during dry-hopping. If so, I'm not too worried because it tastes quite delicious, but if not, than this is one of my new favorite yeasts. They could also be a resort of the hop varities which I haven't used before, in conjunction with the new yeast. The pilsen DME is very neutral letting other flavors (hops, yeast, specialty grains) come through strongly.

BPotts
11/12/07 08:34 PM  
Re: New Wyeast strain
Cracked the second bottle (I just couldn't help it!) - I think the flavors are coming from the hops/yeast combo...nice tart flavor for a sacch. strain, helped by the high attenuation and NZ saaz.... tastey herbal notes after the swallow.... I must say this is one of the most delicious belgians i've ever brewed....any interest in a 3711 or saison swap sometime soon????

Great yeast...

Ross
11/12/07 10:10 PM  
Re: New Wyeast strain
Ben-

Sounds like your making some new discoveries and having some great fun too! I won't be bottling my 3711 saison for about a month or so yet, but I'd swap some with ya' if it all turns out well.

Tripel666
11/13/07 02:15 PM  
Re: New Wyeast strain
BPotts- Your saison sounds tasty. I've just brewed my saison (90%pils/10%wheat)on Saturday with 3711. I'll let you know when I taste it. I can't wait to try it, after your luck!
BPotts
11/14/07 09:06 AM  
Re: New Wyeast strain
Let us know how it turns out Tripel!

Tasted the dark saison while racking to secondary yesterday.....it's a little darker and more roasty/chocolatey than I was hoping for, but it tasted good. It's still pretty young...

Brewed another light saison, to reuse the yeast, with Nelson Sauvin, Saffir and Sytrian goldings....already on my third 3711 batch!

Al B
11/14/07 10:29 AM  
Re: New Wyeast strain
Whoa. OK. I'm growin' mine up now (almost no floculation).

Gonna use some lemongrass, green peppercorn, lemon peel, Newport + Boadicea hops for this Saison batch.

Anyone fermenting on the high side yet with this one?

Listed for 3711 is 65-77F.

Al B brewin' soon.

Tripel666
11/14/07 11:30 AM  
Re: New Wyeast strain
AL B "Anyone fermenting on the high side yet with this one?"

I fermented in the low 80's for mine. The air lock smells great. When I used 3726(blaughies) in the summer I tried 70's, 80's and low 90's for that yeast. I liked the 80's & low 90's for that strain. Nice fruit and spice. Never got any fusels. I really love that yeast. I hope WYeast makes it permanent, not just a VSS.

Al B
11/14/07 11:46 AM  
Re: New Wyeast strain
Thanks Tripel,

I did a Blaugies with spelt in the low 80s as well - definitely a keeper (I have it cultured on a slant if WY doesn't bring it back).

I think I'll target the low 80s for 3711 too. Excellent Smithers.

JoeFleischman
11/14/07 12:45 PM  
Re: New Wyeast strain
Hey, I very quickly read thru the posts - so sorry if I missed it - has anyone figured out the source for 3711?
tripel666
11/14/07 12:53 PM  
Re: New Wyeast strain
Hey Joe - Ross posted-"I would not be surprised if the new strain is from Brasserie Thiriez. Their farmhouse ales are very Saison-like and the brewery is located in the northern area of France; very close to Belgium I understand"
AJ
11/16/07 07:14 PM  
Re: New Wyeast strain
Checking in here. I'm brewing with the 3711 right now. 3 Activator packs to a 6 gallon brew.

It went well for about 36 hours and started to die down. It's too cold. I put it in my closet next to the water heater and it still falls to 68-70degrees. Will it finish up at that temp. I was told that this yeast needed high 70's to really function.

Adam

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