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I have the exact same problem. The problem seems to be CO2 level, but it doesn't take much for the head to taste metal... If anyone has any input, it would be appreciated.

I can't say I'm really surprised. 3711 lacks the saison character if you ask me. Unless maybe they have a special fermentation schedule...

35 IBU : http://troududiable.com/bieres/saison-du-tracteur/

Here : http://www.referencebiere.com/?page=biere&bid=113 Rye malt et wheat malt.

I can't seem to find a photo of the backside of the label, but I think I remember rye listed on there.

A hoppy Saison with Dupont and 3711 is one of the next thing I wanted to brew... I also happen to have Amarillo and Simcoe in my freezer. I think I'll give it a try, aiming at Saison du Tracteur's numbers.

I don't think different yeast at bottling could change taste substiantially (except Brett and I don't believe that use Brett in this). As for a clone, hop schedule will be key, but I saw nowhere TDD revealing what hops are in there.

Any success with the yeast ? Also, if you're looking to imitate the beer, don't forget the "****load of american hops"

I stepped up the starter a week ago. At that time, there was a big white pellicle. I got some good activity a soon after adding the fresh wort. Krausen came down, but there is still a slightly slimey beige layer on top, maybe the old pellicle that has risen with the krausen. Anyways, the...

But DMS is probably from the fact that it's a starter that boiled only 10 minutes... If I get some "yeast" I'll decant the starter and pitch, so I'll probably won't get DMS with a fully boiled wort.

It smells like creamed corn!! So DMS I guess... I heard this could be produced by lacto? I also got a DMS smell with a "sour wort" I did recently, but it was more vegetables than corn...

Haven't smelled it yet...

I'm also seeing some whiteish residue build-up on the bottom; could this be "yeast"?

Inspired by Mike's DCambic, and as fall brought cooler days, 4 days ago, I did a 2 L wort with DME and a pinch of yeast nutrient, and let it out under a tree (covered with only a cheesecloth) for 24h. I then brought it in. I'm already starting to see a nice pellicle rapidly forming. I'm...

So according to this chart, a carboy with a silicone stopper gets 170 times more oxygen exposure than one with a wooden stopper !?!

I use pink bleach to wash my fermenters, then rinse 3 times. I sanitize everything (including fermenters after rinse) with oxy-san (a no rinse sanitizer). I mashed low because I wanted a dry-stout-ish beer. That is also why I did not put any caramel malt. @ong is right, the coffee was...

TL;DR : My beer has an acetaminophen (tylenol) aftertaste, what could this be ? I brewed an espresso oatmeal Stout 4 months ago. It had a hard time carbonating and has an acrid/bitter (burnt? too much dark malt?) aftertaste. It mellowed a bit with time. To me, this aftertaste now resembles...

Ok, thanks. I'll try that, except if @brandono can give feedback from his try?

So, finally, did you blend batches at the end or pitch both yeast from start? I'll brew something similar soon!