3711 yeast, warm temperatures?

You don't need to get the temp up this high for attenuation - the yeast is a strong attenuator. I cannot say what high temps do to this ones flavor profile. I used it at ~72F

 

You want to use it because you don't care for dry beers, but 3711 makes a very dry beer.

 

I think there is some confusion here. As pointed out, 3711 makes crazy dry beer (like 1.001). Also, what is "silky yeast"?

Sucks about your shoulder, hope it is getting better

 

Yeah.. if you don't want dry beers... don't use 3711.. it'll leave it dry no matter what.

 

You need to reformulate this plan.

 

I've taken 3711 up to 90F. Lots more citrus, lots less pepper and spice.

 

You can make it sweeter with specialty malts. It will still have a low FG, but it won't taste dry.

 

What everyone is trying to tell you is that 3711 is the most attenuative Sacch strain on the planet. It will make an extremely dry beer, at any temperature warm enough to cause fermentation and cool enough to not kill the yeast.

Where did you read that? It's not true.

 

High fermentation temps usually imply a saison yeast, but those have very high attenutation (i.e. make dry beer). Most people don't think of saisons as "silky", that sounds more like an oatmeal stout description to me.

Have you had a saison before?

 

High temp and not farmhouse?

None really.. depends on what is considered high temp. Farmhouse/saison yeast doesn't always mean, high temp.

If you don't want a farmhouse/saison, and don't want it dry, you pretty much picked out the one strain that covers all of that.

 

Look for the dupont strain.. 3724 I think it is, from Wyeast.

It'll still be dry, but not as dry IMO as 3711 will be. Saisons are usually dry, so you might want to re think your brewing of one if you aren't wanting a dry beer.

 

Looks like the words "unexpected silky and rich mouthfeel" come right from Wyeast's own description. It's bollocks IMO. You could argue that it doesn't seem as dry as it really is, but silky? I don't think so.