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I double checked my notes, I don't know how it ended here with 1.142 it was OG was 1.112 and FG was 1.004, so ~14% and not 18%

If you are going to keg and effectively let it rest for 2 months very cold and manage to get all the yeast away from the rest of the beer it will be very subtle and most won't detect it. If you bottle or drink fairly young where you'll end up with a bit more yeast mixed up, it will definitely be...

Another 2 5Gl beer batches (*) brewed recently with 3711. Averaging at 90% attenuation with no added sugar/honey. I effectively use it as my house strain, at low (65F) temperature it has a pretty clean profile and I love how it dries up my APA/IPA (I also pitch very large amounts as I recycle...

I've used 3711 quite a bit: Saisons, Biere de Garde, IPAs, even a Braggot. I like how it attenuates well and leaves dry beer with a nice mouthfeel. I kind of used it as a house strain for half a year of brewing. It is also highly alcohol tolerant (I got over 14% with a mead not listed below)...