French Saison Yeast

Discussion in 'Homebrewing' started by Zonk, May 8, 2017.

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  1. Zonk

    Zonk Initiate (0) Dec 2, 2014 New Jersey

    I received a package of this by mistake but am looking to brew with it. I typically use ECY 14 in my saisons, ramping temps up from 75 to 80 over about 3 days, or even higher if its summer. Those temps give me a higher very peppery flavor, with a bit of citrus, and gets me close to 90% attenuation.

    Just curious if anyone has opinions on temperatures for the Wyeast as the suggest a lower range (up to 77), and how the profile may differ generally. Thanks.
     
    #1 Zonk, May 8, 2017
  2. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    I have only brewed with Wyeast 3711 within the recommend temperature range (e.g., low-mid 70's).

    The positives of this yeast is that it is a workhorse yeast - no fuss and primary fermentation complete in less than 7 days.

    I am not a big fan of the resulting beer flavor profile. It is a bit one-dimensional with mostly spicy flavors (phenols) and not too much in terms of fruity flavors (esters).

    I do not brew much with fruits but if I were to brew a fruited Saison maybe 3711 would be a good choice?

    Cheers!
     
    #2 JackHorzempa, May 8, 2017
  3. epk

    epk Pundit (849) Jun 10, 2008 New Jersey

    I just used it in range as well, pitched at 64, let it raise to 72 and held, then warmed it up to 75 to finish. 85% attenuation.

    As Jack noted, I would say I'm tasting more ore less the same thing with the one I recently brewed in Feb, still on tap. Mostly spicy with some very subtle esters.
     
    #3 epk, May 8, 2017
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