Nah, they're going away. They were just yeast rafts.Pictures?
Nah, they're going away. They were just yeast rafts.Pictures?
This strain does that all the time. I think it has more pathways for some larger sugars, it doesn't seem to care about your mash temp. There have been accounts of people mashing at like 158 and it still takes it down to around 1
Sounds similar to an Apex Predator clone I brewed this weekend with 3711. 9 Lb Belgian Pils, a pound of flaked wheat, and half a pound of honey malt. Mashed at ~150, OG at 1.052. 1oz Crystal @60, 1 oz Crystal @ 15, 2 oz Crystal @ flameout, 1 oz Sterling @ Flameout. Pitched at 80, and has come down to about 75.
Yeah, I shouldn't have called it a clone. It's more of an Apex-Predator-style beer.Just FYI, I emailed them a while back and was told that the yeast they use for Apex is 3726. Also available as Imperial Organic Rustic Ale yeast.
I've never had a saison in my life but grabbed a smack pack of 3711 at the lhbs and made what I think is a saison-like beer. It is...interesting, to say the least. Been on CO2 for about 5 days now so it's not totally carbed but not flat either. I would say it's a bit funky for sure, thinking that may be to style but not sure. Are there any Allagash beers that use this yeast (or similar, didn't try their saison)? I was there a couple months ago so I remember their stuff pretty well.
What's your recipe?
3gal BIAB batch:
5lb pale
.75lb white wheat
.25lb Vienna
.25lb Munich 20L
.25lb Flaked Oats
60min: .75oz German Tradition
10min: .25oz Citra/.25oz Cascade
01min: .5oz Citra/.5oz Cascade
Mash @ 154
IBU: 32.5
SRM: 4.5
ABV: 5.9%
OG: 1.052
FG: 1.007 (18 days in primary, no secondary)
Keg @ 10psi
It's definitely growing on me the more I dive into this glass!
i'm pretty sure that allagash does not use french saison, so you're out of luck there if that is your only frame of reference.Are there any Allagash beers that use this yeast (or similar, didn't try their saison)? I was there a couple months ago so I remember their stuff pretty well.
I was not expecting a sour beer with this yeast. 2 consecutive batches turned out sour. Kegged first batch in April 2016. It's been getting more and more like vinegar from then up til I last tasted it in late July 2016.
I tasted the second last weekend, Oct 1st, 2016 when moving into keg. Mild sense of sourness.
Anyone have any ideas why my beer is sour? What I have read is only an infection would create this sour taste. Any other situations that would create sour flavor? Thanks for your advice!
Ron8
I was not expecting a sour beer with this yeast. 2 consecutive batches turned out sour. Kegged first batch in April 2016. It's been getting more and more like vinegar from then up til I last tasted it in late July 2016.
I tasted the second last weekend, Oct 1st, 2016 when moving into keg. Mild sense of sourness.
Anyone have any ideas why my beer is sour? What I have read is only an infection would create this sour taste. Any other situations that would create sour flavor? Thanks for your advice!
Ron8
sounds like you might have an acetobacter infection. aceto doesn't need sugar, it lives off alcohol - and oxygen, so it's bizarre that it's doing anything inside a presumably carbonated keg. and it produces acetic acid, aka vinegar.I was not expecting a sour beer with this yeast. 2 consecutive batches turned out sour. Kegged first batch in April 2016. It's been getting more and more like vinegar from then up til I last tasted it in late July 2016.
I tasted the second last weekend, Oct 1st, 2016 when moving into keg. Mild sense of sourness.
Anyone have any ideas why my beer is sour? What I have read is only an infection would create this sour taste. Any other situations that would create sour flavor? Thanks for your advice!
Ron8
Does "standard" cleaning of fermentation vessels (glass or stainless) and "standard" post-cleaning sanitation remove majority of 3711? I just want to make sure I dont have to dedicate certain fermenters for belgian/saisons if it's hard to remove/clean 3711... would hate to have to segregate more equipment than I already do with sours!
Does "standard" cleaning of fermentation vessels (glass or stainless) and "standard" post-cleaning sanitation remove majority of 3711? I just want to make sure I dont have to dedicate certain fermenters for belgian/saisons if it's hard to remove/clean 3711... would hate to have to segregate more equipment than I already do with sours!
i have used 3711 (belle saison) to complete a fermentation. if you think 099 will dry out a beer, wait 'til you see what 3711 will do. i certainly wouldn't brew an entire batch of saison and then pitch the RIS on the whole cake - it'll take it down to 1.000. when i used the french saison on a stuck DIPA, i ended up with a 13% beer.I though to brew a Saigon with this yeast and to pitch the ris on the yeast cake
Anyone does something like that?
I read on wyeast website that this yeast can used to finish out stuck fermentation...
So guys, do you think that can work?
The other choice is to use wlp099 but I'd like to use it as lash shot, the other time took my ris from 1130 to 1006 and I don't want a final gravity that low
Thanks
i have used 3711 (belle saison) to complete a fermentation. if you think 099 will dry out a beer, wait 'til you see what 3711 will do. i certainly wouldn't brew an entire batch of saison and then pitch the RIS on the whole cake - it'll take it down to 1.000. when i used the french saison on a stuck DIPA, i ended up with a 13% beer.
so yes, it will work, but expect something very dry - unless you keep an eye on gravity, crash it when it gets to where you want, then then keep it cold in a keg.
yes, get the yeast actively fermenting in a starter, then pitch the entire thing.thanks, so you raccomandation is to make a starer and pitch it in the beer?
if i understand what you're saying, your thought is that since the original batch ended at an FG of X, then using that cake again will result in any other beer ending at X? because FG = X is some sort of a property of the yeast cake? if that is your belief, i'm pretty sure you're wrong. you will have a lot more cells in that cake then in the original pitch, so that will affect attenuation. also, beer #1 is not the same as beer #2 - conditions will be very different.i thought to use the yeast cake because in my idea in this cases when fermentation restart, the fg doesn't change if i used a yeast cake or something else,
using the whole cake might work. the potential problem is that the yeast in the cake are asleep and possibly beat up. they might not want to wake up, given that you'll be throwing them into another alcoholic enviro. but maybe they will.and using a yeast cake i though to have more chances that yeast start to works in a already hard enviroment
i'm wrong according to your experience?
thanks, i will try to make a one liter starter and pitch it at high krausen
regarding part twho of my post, excuse me but i'm sick and i'm a little bit stunned
i was trying to say that in my vision, if i pitch my stuck beer on a yeast cake or i pitch a high krausen starter in my stuck beer,(in both cases with the same yeast) in the case that the yeast start to drying out my beer, the both results in the same fg (not exactly the same but more or less the same)
I also listened that podcast but I think that the alcohol tolerance of 34/70 (the strain I've got on hands) isn't enough
i haven't tried, but i suspect 3711 would be a good choice for low pH. just a hunch, but i doubt that low pH will stop it.Anyone have any experience using 3711 in lower ph environments? In the margarita gose thread, someone was kicking around the idea of using 3711 (instead of 05) for fermentation (after souring, i.e., kettle soured). US-05 works fine in the more acidic environment. Curious if 3711 can handle a lower ph as well. Would be interesting to really dry the hell out of the gose.
Good call. Thanks for the insight. I plan to do this in the next couple months. I'll definitely check back with results.i haven't tried, but i suspect 3711 would be a good choice for low pH. just a hunch, but i doubt that low pH will stop it.
there is some research that claims saison yeast is a mutation of a wine yeast. wine pH is lower than beer, typically in the same range as sours, so to my mind this further bolsters the case for saison yeasts doing well in pre-soured wort.
if you do try, please let us know how it went!
I get black pepper and white pepper. Maybe a small amount of allspice or nutmeg.This 3711 yeast has me intrigued but I'm wondering if anyone can give me more specifics about the spicy character the yeast gives off fermented on the cooler end vs. the warmer end. Are you getting black pepper, spicy as in those generic spicy jellybeans at Easter, cloves or just more unpleasant medicinal phenols, like listerine and at what ferment temperature are you getting that specific flavor?
I've been using WLP566 and have been very happy with that yeast when fermented on the cool end (high 60's) as I get citrus and light pepper but when I've fermented that yeast warm (above 70) I get bubblegum, maybe some light juicy fruit and cloves-none of which I like. So I'm wondering if this yeast does a similar thing.
Also, it sounds like almost everyone is getting just citrus no matter the temperature with 3711, but maybe I'm wrong. Is anyone getting bubblegum, juicy fruit or other fruits with higher temperatures (or maybe with low temperatures)?
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