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Author Replies
BPotts
08/27/08 09:18 AM  
Re: New Wyeast strain
I think I might mention it earlier in this thread but I fermented relatively cool, around the lower 70's I think? It was awhile ago.... but I was very satisfied with flavors the yeast produced at lower temps. And it seemed to attenuate just fine, with a little more time at the lower temps. Never got a chance to push it to extremes on the high end of the scale.
WitSok
08/27/08 12:26 PM  
Re: New Wyeast strain
<<Does 65 produce true saison-style fermentation by-products?>>

I started at 65 and ramped up to 77. But with the dark malts, it was kind of hard to tell if there was much in terms of peppery phenols. I mild citrusy fruitness and plenty of perfumey/rose like fusels. It attenautes great!

I have another pack that I plan to use in a BdM Saison hybrid. Actually I brewed this once before but my 3711 slurry was too old so I fermented with 3726 Farmhouse. It will be interesting to comapre the two later.

Taste is a personal preference, but I really enjoy 3726. The sample I've tried from other using 3711 have all been good, but I still prefer 3726 overall. I haven't used BdG 3725 yet, but I look forward to using it in my Autumn saison this year.

BPotts
08/27/08 10:14 PM  
Re: New Wyeast strain
I have a pack of the 3725 and 3711 in the fridge for the near future....
troy
09/01/08 11:12 AM  
Re: New Wyeast strain
I posted this in the TastyBrew forum, but I thought it might be of interest here.

I did a three-way split batch saison with the three VSS strains from Wyeast. 3711 French and 3725 Biere de Garde both went from 1.053 to 1.006. The 3726 Farmhouse only got down to 1.010, but the smack pack didn't expand as much as the other two. By the way, these were all fermented in my basement with ambient temperature 66-68, and all reached terminal gravity in less than a week. I tried heating up the 3726 with a heating pad, and warmed it up into the mid-high 70's, but got nothing else out of it.

The three taste pretty similar, tropical fruit esters, spicy phenols, but here are the differences I could taste.

3711: more spicy/black peppery

3725: more malt flavor, hop bitterness more pronounced

3726: generally more subdued esters and phenols

These are sort of preliminary tastings out of the fermenter. Once they are all carbonated, I will try to do a more detailed anaylsis.

Here are the recipe details:

Saison comparison

A ProMash Brewing Session - Recipe Details Report

Recipe Specifics

----------------

Batch Size (Gal): 11.50 Wort Size (Gal): 11.50

Total Grain (Lbs): 21.25

Anticipated OG: 1.053 Plato: 13.12

Anticipated SRM: 7.1

Anticipated IBU: 36.5

Brewhouse Efficiency: 73 %

Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM

-----------------------------------------------------------------------------

77.6 16.50 lbs. Pilsener Germany 1.038 2

7.1 1.50 lbs. Corn Sugar Generic 1.046 0

7.1 1.50 lbs. Wheat Malt America 1.038 3

4.7 1.00 lbs. Melanoidin Malt 1.033 35

3.5 0.75 lbs. CaraMunich Malt Belgium 1.033 60

Hops

Amount Name Form Alpha IBU Boil Time

-----------------------------------------------------------------------------

1.25 oz. Simcoe Whole 13.00 31.2 60 min.

1.00 oz. Czech Saaz Pellet 3.50 2.5 20 min.

1.00 oz. Goldings - E.K. Pellet 4.00 2.8 20 min.

1.00 oz. Czech Saaz Pellet 3.50 0.0 0 min.

0.80 oz. Strisselspalt Pellet 2.00 0.0 0 min.

BPotts
09/01/08 05:54 PM  
Re: New Wyeast strain
So which was your favorite?
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