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Author Replies
BPotts
11/16/07 07:22 PM  
Re: New Wyeast strain
I fermented pretty low....takes a bit but it finished. It's an extremely low flocculator, like the german ale yeast.
SAH
11/19/07 10:11 PM  
Re: New Wyeast strain
I'm disappointed, LBS was supposed to have 3711 for me Friday, so I went to pick it up today and he said they're having trouble delivering more of it after the initial release. :( I hope I get some eventually.
BPotts
11/26/07 06:53 PM  
Re: New Wyeast strain
Update on second 3711 saison, bottled today.....

The dark saison has come out as delicious as the first beer brewed with 3711. The unusual but tastey flavors noted in the hoppy saison are defenitly a result of the yeast. Very similar yeast flavors noted in two very different beers. Dry with a slight citric tartness. Herbal. Grainy wheat flavors, and chocolatey from the roasted barley and carafa I.

Anybody else tasting the fruits of their labors yet? (Sorry, not trying to rub it in SAH!)

SAH
11/26/07 10:37 PM  
Re: New Wyeast strain
Well I called LHBS today and he said he was calling in the new order today and would call me back, but he didn't. I'll call tomorrow and if they can't get it, I'm ordering immediately somewhere online hopefully.

No need to apologize BPotts, I was planning on trying my first 'dark' saison with this yeast - so its nice to know it will compliment it well.

Care to share your recipe? I was planning on a standard saison recipe with a bit of dark wheat and 1.5lbs of dark candi syrup added? Good no good? Like I said, I've never brewed one.

BPotts
11/27/07 09:43 AM  
Re: New Wyeast strain
That stinks....haven't asked about it at my LHBS since I got the first pack, I wonder if the availability problem is wide spread or whether your guy is just slacking off...I was hoping to get another pack or two before the end of december....

The recipe is posted on the first page of this post, maybe half way down. It was my first dark saison too. I think I like my saisons without candy sugar.... I made one a long time ago with a lb. of candy sugar and it tasted like an amber tripel. It wasn't bad, just didn't really taste like a saison, too sweet and sugary tasting.

SAH
11/27/07 10:30 AM  
Re: New Wyeast strain
<<The recipe is posted on the first page of this post, maybe half way down. It was my first dark saison too. I think I like my saisons without candy sugar.... I made one a long time ago with a lb. of candy sugar and it tasted like an amber tripel. It wasn't bad, just didn't really taste like a saison, too sweet and sugary tasting.>>

Sorry about that, I had a feeling you had mentioned the recipe, I should have checked. Your recipe sounds excellent.

Just to clarify - I was talking about the store bought Dark Candi Styrup which I thought would leave no residual sweetness. Were you speaking of this or homemade dark candy syrup?

BPotts
11/27/07 10:56 AM  
Re: New Wyeast strain
I was talking about the commercial stuff....I guess "sweet" was not the best choice of words for the description of flavor, but, you know, that candy like flavor it can add to beer.....

I need to taste more to evaluate the impact of the homemade sugar on the brew. The stuff I made has a more subtle malty tasting sweetness, more like LME than belgian candi syrup, and I only used 8 oz. just in case. I'll have to put 1 or 2 lbs. in something to see how it really effects flavor...might be neat to just do a simple pale ale and then add a bunch to see how it effects a basic clean beer like that.

BPotts
11/27/07 10:58 AM  
Re: New Wyeast strain
I was talking about the commercial stuff....I guess "sweet" was not the best choice of words for the description of flavor, but, you know, that candy like flavor it can add to beer.....

I need to taste more to evaluate the impact of the homemade sugar on the brew. The stuff I made has a more subtle malty tasting sweetness, more like LME than belgian candi syrup, and I only used 8 oz. just in case. I'll have to put 1 or 2 lbs. in something to see how it really effects flavor...might be neat to just do a simple pale ale and then add a bunch to see how it effects a basic clean beer like that.

SAH
11/27/07 06:35 PM  
Re: New Wyeast strain
Called LHBS today, should be in Friday. Can't wait to try it, I'll post my results with it.
RonH
11/28/07 11:16 PM  
Re: New Wyeast strain
I brewed a saison (star anise, white pepper, coriander) with this and so far it appears to have performed excellent (78F). My airlock sniffing indicates good success so far. I think I want to get another use out of it, and am thinking of some kind of black beer, perhaps similar to new belgium 1554 except with this farmhouse strain instead of a clean lager yeast.
BPotts
11/29/07 10:07 PM  
Re: New Wyeast strain
Just bottled a strong black saison with the 3711...nice, but due to the dryness and high OG it's a little hot right now. Nice and chocolately without dominating the citrusy low phenol peppery flavor of the yeast, pretty unique flavor.

Racked my third saison (a light hoppy one again) into secondary today with 2.5 oz of styrian goldings. Gonna brew my fourth batch of saison with this yeast soon, using some interesting varieties of oregano my girlfriend got from the garden store she works at, and perhaps some peppercorns of some sort.

I've noticed this yeast, even after lagering for a bit, leaves some bits on the surface which form these neat little geometric looking shapes on the surface. Haven't seen another sacch strain that looked quite like this after fermentation....anyone else take note of this?

WitSok
12/20/07 12:43 PM  
3711 Fermentation Temperatures
I have a pack of 3711, but have not got around to brewing with it yet. Some of you have tried yeast several times and have tried it at different temperatures. I'm curious, what temperature range did you find best? And a follow-up to that, why do you like that temperature range best?

I think it would be nice to have a fermenation character chart for the various saison yeasts. I think this would be a good resource to have archieved here.

BPotts
12/20/07 01:20 PM  
Re: New Wyeast strain
I've actually been fermenting very cool...hovering around 62F. It ferments slowly, but surely. Real nice clean "classic" but unique saison yeast flavors. I had a glass of the Dupont Avec-whatever chistmas saison on drought last night and found it to be very similar in character to a couple of the saisons I've made with 3711.

My first was a very hoppy saison, which came out great. Nice and dry, low phenol with citrus ester-just as wyeast decribes it. Although I added a 1/2 lb. or so of hops, it's still very smooth and kept in check by the yeast flavors.

The second was a dark "super" saison with the yeast cake(see recipe on previous page if you like). Very similar yeast flavors in this beer with dark raisony slightly roasty notes. Was very hot at first (dry with lots of alcohol), but mellowed out wonderfully in just a couple of weeks in the bottle.

The third was from that yeast cake- another lower gravity pale hoppy saison dry hopped with 2.5 oz of styrian goldings. This fermented the coolest probably (the first may have fermented around 65-67F before dropping to 62F for the rest), and took a month or so from brew day to bottle day. Similar to the first brew but cleaner.

My fourth is going now, again at around 62F like the rest. Used an ecclectic blend of spices. Smells good once again....

Tripel666
12/21/07 09:35 AM  
Re: New Wyeast strain
I've brewed 2 saisons both in the low 80's(F) with 3711. Great yeast, just like WYeast describes it. I can smell a strawberry ester too. I'd definitely buy it again.
BPotts
12/21/07 07:51 PM  
Re: New Wyeast strain
Glad someone else noticed the strawberry! Have you tasted those beers yet Tripel? I was a little worried at first, even though it tasted great, but i guess it was just the yeast (thought maybe It was contaminated, never had a beer taste quite like it....).
neonmeate
12/22/07 06:23 AM  
Re: New Wyeast strain
currently brewing a malty sort of saison with this stuff - 1057 OG, 60% pils 20% dark wheat 20% munich I, styrian and hallertau - going at round 30C - so high 80s F - big explosive start and then most of krauesen has dropped after two days and it 's still at 1025 which is surprising. perhaps it doesnt like an all malt wort? does this yeast work its way through the end of the beer slowly like dupont?
BPotts
12/22/07 10:26 AM  
Re: New Wyeast strain
While I haven't really bothered with G readings (just another place for me to contaminate by brews) but all of my mine have resulted in dry tasting beers....none of them taste like there's lot of residual sugars.....I think it just takes some time....at my lower temps they have been fermenting for around a month...
RonH
12/26/07 10:07 PM  
Re: New Wyeast strain
I third the strawberry comments... I also second the comments above that Wyeast should ditch 3724 as the year 'round offering and offer 3711 or 3726 as the year 'round choice.
Ross
12/28/07 10:57 AM  
Re: New Wyeast strain
Good news everyone! I have written to the good folks over at Wyeast expressing my love for the 3711 and 3726 yeasts. They mentioned that due to the very popular response they have received about the 3711 yeast, they MAY offer it as year round selection in '08. So, for any of you that really like this yeast, I'd highly encourage you to write Wyeast and tell 'em what you want. They are listening.
Al B
12/28/07 10:34 PM  
Re: New Wyeast strain
Ross - in the event that they aren't (3711 + 3726), Al's Bugfarm will pick up the slack! ;D Thats right, both are in my battery of bugs now. MWHAh hahahah haha ha (another evil laugh).

hmmmmmm, perhaps "Al's Blend de Saison" yeast slurry could fill a gap.....

Ross
12/29/07 01:22 PM  
Re: New Wyeast strain
Thanks Al! If I knew I could readily obtain good Saison yeasts year 'round, I'd probably never brew another style again! I'm really looking forward to hearing how your Saison blend fares.
BPotts
12/29/07 07:52 PM  
Re: New Wyeast strain
About to brew my 5th 3711 saison...
BPotts
12/30/07 04:38 PM  
Re: New Wyeast strain
Brewing 5th 3711 saison now - All American (Sort of) Hop Saison. Summit for bittering, NZ organic cascade, simcoe, and amarillo for flavor/aroma....
tripel666
12/31/07 02:28 PM  
Re: New Wyeast strain
BPotts said - "Glad someone else noticed the strawberry! Have you tasted those beers yet Tripel? I was a little worried at first, even though it tasted great, but i guess it was just the yeast (thought maybe It was contaminated, never had a beer taste quite like it....)."

I been drinking my first batch and love the taste. Fruity and dry peppery taste is awesome. I'll e-mail wyeast too so hopefully they carry 3711 year round.

Alebrewer
01/06/08 07:22 PM  
Re: New Wyeast strain
Brewed a RYE PA with this yeast. The Saaz is wonderful in the brew. The yeast is very spicy!
Derek
01/11/08 02:05 AM  
Re: New Wyeast strain
I am presently drinking a BSDA brewed with WY 3711. I overshot my intended OG of 93 and wound up fermenting a wort of OG 100. Fermentation tapered off at OG 10 within 6 days. I kegged half then (what I am serving now) but put the rest on French Oak chips. That split is now at 06 and slowly cruising along. I.absolutely.love.this.yeast. Very seductive for what turns out to be a hammer of a fermentor.

BTW, if anyone here digs www.liquidsolutions.biz, they just received more Fantome, including Chocolat and one other I did not recognize (but ordered). Has anyone else here discovered Balladin from Italy? Wow. I haven't tried Birrifico (their competition, I guess) yet but ordered some of that as well.

Anyway, cheers!

- Derek

WitSok
01/19/08 09:42 AM  
Re: New Wyeast strain
I'm finally getting around to brewing with this yeast. I will brewing a dark winter saison. I'm probably going to start fermentation around the mid 60's and let it rise to mid high 70's.
WitSok
01/19/08 05:46 PM  
Re: New Wyeast strain
Just got done brewing. OG 1.060, just above target. Nice dark brown color. Decided to start fermentation at 65F and will ramp up to 77F over four days. Hopped with some homegrown Santiams.
BPotts
05/20/08 04:36 PM  
Re: New Wyeast strain
Getting ready to bottle my final 3711 saison, dry hopped with simcoe. Took a FG reading, and it's down to around ~1.002...and this was an all extract beer (with I think couple of oz's of moist candi sugar), holey moley!.....
ChrisPr
08/27/08 03:16 AM  
Re: Wyeast #3711: French Saison
I've seen a bunch of postings about this yeast in the last year, but not much recently. Wyeast says that the temperature range is 65-77F. What does everyone who's brewed with this feel about the extremes of this range? Does 65 produce true saison-style fermentation by-products? I saw a comment that mentions high 70s, but I think maybe mid 60s will finish OK with time, especially since it's not very flocculant.

I'm just wondering because I'd like to brew a couple small batches with a fresh packet I just picked up. I'm wondering how a lower temp will affect the final flavors/attenuation.

I've seen some very good comments on this yeast here so I'm excited to try it. Thanks.

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