Problems with 3711 and recipes that include sucrose?

Discussion in 'Homebrewing' started by ghostinthemachine, Jul 3, 2016.

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  1. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    I tried a golden strong with sucrose a few months ago. It was 80% pils and 20% sucrose, 1.095 og. I used 3711 at 72 degrees and it tasted terrible. I dont know the off flavor but it was sweet and a weird fruitiness that I couldn't stand. My friend brewed the exact same recpe with a different yeast and he won medals with it.

    I brewed a biere de garde with 3711 (about 5% brown sugar in it) 1.062 og and it has the same off flavor though not to the same degree. I fermented at the same temp. I use 3711 in saisons and love it, My last saison i did was 1.058 og and no sugar. The only thing I can imagine is the sugar. I pitch starters to the mr malty recomended pitching rates.

    anybody have this problem?
     
    #1 ghostinthemachine, Jul 3, 2016
  2. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    I've never used 3711 with sugar, just because there's no real need. It finishes low no matter what you throw at it.
    I'd say that the off flavor you're picking up is probably heightened esters and/or higher alcohols/fusels because the yeast was going crazy. Was 72* internal temperature or ambient?
     
    #2 MrOH, Jul 4, 2016
  3. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    I had the temp probe in a gallon jug of water in the fermenter. I guess a mix between haha. I added the sugar to raise the abv but yeah, youre right. It has always finished below 1.005 for me.
     
    #3 ghostinthemachine, Jul 4, 2016
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