Anybody had experience with 3711 at 72 degrees. I can't get it down below that because of how vigorous it is fermenting and that's with my ferm cabinet
Good to know it seems that I'm brewing more of a belgium style than a saison then... the description on wyest site made me think it would pair well with amarillo, nelson, rye and some strawberries but now Im thinkin twice about that.
I've never gotten clovey phenolics from 3711.
Good to know it seems that I'm brewing more of a belgium style than a saison then... the description on wyest site made me think it would pair well with amarillo, nelson, rye and some strawberries but now Im thinkin twice about that.
Made mine with flaked rye and it seems to go very well with it. Although I might cut back on the Sorachi Ace next time, I'm not overly fond of the dill flavor really so I think I'll augment it with some lemon zest
I wonder if those lemon drop hops would be a sub for the sorachi. I recently had Brooklyns sorachi ace and dill might be an excellent way of putting it. In fact I'm not sure how much lemon I even got from it at all.
Sorachi Ace is hard to use right so you don´t get the dill. I somehow managed to not get it, but I too will use another hop next time. Since I will do another green tea and citrus fruit (zest) one with this yeast I will use some hop that delivers some tropical citrus fruit character to give it more depth.
Lemon zest certainly goes really well with this yeast, so using that is a great idea. Then maybe even citra or cascade for just that bit of dimension.
Well I've still got about 5 ounces of Sorachi in the freezer so I'll maybe use half of what I used this last time. I can see Citra, Cascade or even just about any New Zealand hops going well with it too.
Green tea and citrus sounds interesting, the earthiness of green tea would go well with the yeast. How much tea would you use, and when? Late kettle addition or in the fermenter to dry hop(tea)?
Well 2 weeks later and I'm a bit surprised. The yeast only attentuated from 1.062 to 1.009. I tasted it and I mostly fermented at around 70 the first week and 72 for the second week. Interestingly I got some phenols from it. The nose is very much saison like. The sample was dry and due to barely any hop additions a touch boozy. Also the rye I used seems to definitely come out. Well I'm cold crashing and trying to get all the yeast rafts to drop. I will then transfer next week over 5-7.5 lbs of pasteurized strawberry puree. Figured I would let it sit on top for 2 weeks. On the second week I'm going to toss 1.5 oz of nelson and 0.5 oz of amarillo and see what happens.
For those bottling, what are you carbing at? I was thinking 2.7 vols.
So I transferred the beer off of the yeast cake on Sunday and placed it over a pasteurized strawberry puree. On Monday night I started freaking out when reading about pasteurized purees and infections so I thought well... Lets dry hop it. So I went with 0.5 oz of amarillo and 1.5 oz of nelson. Fast forward approximately 3 days now we have full blown fermentation again. Note the beer was on the yeast cake for 3 weeks and I was complaining I didn't get the attentuation I wanted .... I mean I started at 1.06 and ended at....... 1.009. Any possible way that the fresh pasteurized strawberry puree kicked off some fermentation. I honestly do not think this is just CO2 coming off. Any thoughts? I was going to let the beer sit on the puree and hops for another 6 days before cold crashing for probably 3 days to try to clear it up and then bottle. I mean it could be the start of an infection but I had the abv at around 6.7%. Thoroughly perplexed by this...
So I finally popped one of the strawberry saisons. I was pretty disappointed. The beer has a touch of rubbing alcohol smell and definitely taste. I'm assuming these are fusels but I suppose the question might stand to reason- the beer couldn't just be green could it? I kept the beer in my ferm cabinets for primary fermentation: 70 degrees x 2 days, 73 degrees x7 days, 71 degrees for 3 days, followed by 5 days cold crash. I then transferred to a secondary over 7.5 lbs of pasteurized strawberry puree plus Nelson and Amarillo and let sit at my basements ambient temps i.e. 66 degrees. After 1 week I chose to add liquid pectin enzyme to clarify (which worked extremely well) and cold crashed again for about 5week. I then bottled to 2.4 vol and let go for two weeks. I popped a prechilled bottle last night and arrived that the beer had a acetone like property to it (wife agreed). Now admittedly I do not have a thermowell so I'm operating off of an STC where the probe is in a white labs vial full of water and I also have the old stick on thermometers for the carboys. Although I may have needed to accept a certain degree of variability I'm fairly confident that I did not ferment this beer to hot... I may have underpitched OG was 1.060 and I only tossed one packet no starter, but the yeast shot off within 16 hrs and seemed pretty happy throughout the fermentation. I did add nutrients to the wort with 15 minutes left in the boil. Also gave the yeast some amber candi sugar (8 oz) to chew on as well.
F.G was 1.010 with an EST ABV of 6.6%, any ideas. Something tells me this will be a brew that I have to age and even then from what I read if there are fusels I will not get much improvement. With any of you that brewed with this yeast, did you have to bottle condition your saison for a while for it to really improve or was it really drinkable right out the gates....?
1.088 to 1.006 after a month - 93% attentuation
I would still do a starter. Keep the yeast happy and theyll make you a better beer. Plus, you cna harvest some yeast from the starter to use for next time
Id ferment it much warmer though. This will increase yeast character and attenuation
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