Recommend a Saison Yeast.

I really liked the French strain that I used. 3711 iirc. Nice amounts of spice, almost like a lemon pepper quality to the finished product. I used sorachi ace hops to accentuate that further

 

There has been a slew of saison posts lately. So there is a lot of saison information here. I will say that 3711, fermented between 62-66 then allowed to warm to finish will get you way down in attenuation. It also has a great citrus/spice profile with a smooth mouthfeel.

I am not sure if there is a stronger attenuator than 3711. If treated properly, it will eat its way down to 1.004 easily.

 

I second the 3711 suggestion. I just brewed my first saison with it (already got a second one fermenting with the same yeast) and it came out very well. I used Willamette for bittering and Nelson Sauvin for aroma/dry hop.

 

“I'm looking for a dry, spicy yeast that will attenuate pretty far.” Look no further than 3711; the description you provided fits 3711 to a “T”.

The plus of using 3711 I that it a non-fussy yeast strain; it does not need elevated temperatures and it has always completed primary fermentation in less than a week for the Saison beers that I brewed with it. All of those beers have been very, very dry (extremely low final gravities).

Cheers!

 

Greg Doss (of Wyeast) gave a presentation at last year’s NHC entitled “Exploring Attenuation”. He tested 51 strains of Wyeast yeasts and 3711 was indeed to most attenuating yeast. The next yeast in level of attenuation was 3724.

Cheers!

 

Yes! The one I just bottled clocked in at 1.006!

 

The last Saison that I made with 3711 had an OG of 1.060 and FG of 1.001; this is an Apparent Attenuation of 98%. Needless to say but the amount of attenuation achieved is dependent on the fermentability of the wort.

Cheers!

 

I like 3711 myself.

I got one down pretty low.. 1.003 I think from like 1.060. Pretty easy to use yeast, and taste great.

 

With that gravity, if you strictly use base malts in your mash and mash low, make a starter, and give the wort a healty dose of O2, I would think that 3724 would ferment out relatively problem free. Maybe bump up the temp a few days in, but other than that, I would suspect it would finish within 2-3 weeks.

 

I will vote for 3724. That is the strain I use, or 3726 if I can get it. Just count on not doing anything with it for a couple months. Treat it like a lager in terms of time frame, not something you'll be drinking in 3 weeks. I have bottle conditioned with Brett and been very happy w both beers.

 

3711 destroys worlds, and works really well if you're adding fruit to your saison

 

If left at 64F the whole time, it will still get down to 1.006 without any problem. Caveat: N=1

 

My one and only experience with 3711 went from an OG of 1.065 to a FG 1.001, fermented at normal ale fermentation temps. I was not a huge fan of the flavor, which I found overly phenolic; plus, the alcohol was too strong because my mash efficiency was higher then expected and attenuation was higher than expected. On the other hand, I love the results I got with the Dupont strain, 3724, last summer: OG 1.050, FG 1.005, fruity and phenolic flavors, but leaning towards fruity, fermented in mid to high 70's. A couple BJCP judges wanted more phenolic, which maybe I could have achieved with higher temps, but I really liked where it ended up. And by several people's accounts, WLP585, which is released in July, will become my favorite saison strain should I get to try it this summer.

 

I once brewed a beer with 50% C120 and 3711. I stopped checking the gravity when it got below 1.003.

So even when abused or challenged 3711 ferments out almost completely.

 

I'm going to be using 3711 in a DME extract based saison. Am I going to need to use table sugar to get this dry or will 3711 burn through extract, too?

 

Will second this post. I made two saisons last year with 3711. The first was not fruited, but the second had both 3711, Brett B and peaches. Side by side with Peche n Brett 2012, it held its own. Not just my opinion either, but agreed among all six who did a somewhat blind taste test.

 

3711 should burn it to the ground level, under 1.005 I'd reckon. I'd leave out the table sugar, could leave you with a really hot beer, depending on gravity.