Saison Fermentation Temp (Wyeast 3711)

Discussion in 'Homebrewing' started by wdberkley, Nov 9, 2015.

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  1. wdberkley

    wdberkley Initiate (0) Feb 21, 2015 Illinois

    Fired up a 800ml yeast starter Thursday 11/5 for a Saison extract kit I brewed on Saturday 11/7. Pitched at 74 degrees and had activity in the air lock by Sunday morning (approx 12 hours later).

    This morning the temp in the primary was down to 68 and activity in the air lock slowed down considerably. It's been in primary for 48 hours now...should I start ramping up my temp? Wyeast's website shows a temp range of 68-77 for 3711, but I've read it likes to operate on the higher end of that spectrum. I'm considering a 2 degree bump daily to get it up to 76-78 degrees over the next 5 days.

    Anyone have any experience with this strain?
     
    #1 wdberkley, Nov 9, 2015
  2. jslot38

    jslot38 Pundit (947) Apr 18, 2005 New Hampshire

    I wouldn't necessarily worry that 3711 is stalling just because of the slow down in activity. It's well known for being a beast of a strain. In terms of what it likes to operate at I've used plenty of ranges in temp (I don't really temp control my saisons) and had good results. Are you looking for something in particular in the flavor profile? That may help find the ideal temp, however there is nothing wrong with your plan either.
     
    #2 jslot38, Nov 9, 2015
  3. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    3711 works well at temperatures colder than 68F. Let it ride at 68F or raise the temp a bit. It doesn't need the high 70s to work. Practically nothing stops this yeast. Since you pitched hot, it may have already fermented 70-80% of the batch in one day.
     
    #3 Brew_Betty, Nov 9, 2015
  4. jmarsh123

    jmarsh123 Initiate (0) Mar 31, 2010 Indiana
    Trader

    3711 always rips through my beers in a couple days at around 72. Check your gravity. Fermentation may have slowed because the bulk of fermentation is already complete.
     
    #4 jmarsh123, Nov 10, 2015
  5. Lukass

    Lukass Pooh-Bah (2,891) Dec 16, 2012 Ohio
    Pooh-Bah

    Like the others have said, just let it ride at 68-70. This yeast is a crazy attenuator and should chew it all the way down. The last saison I brewed with this strain was below 1.000 FG when bottled. In my experience it is definitely not a finicky strain and can tolerate a pretty wide range of temperatures.
     
    #5 Lukass, Nov 10, 2015
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  6. wdberkley

    wdberkley Initiate (0) Feb 21, 2015 Illinois

    When I checked it last night, temp was at 66. I brought it up from the basement, just sent it on landing behind the basement door. As of this morning temp shows 68 and there was some serious activity in the airlock again. Going to wait one more day and check the gravity - if things are moving well I'm not going to bother raising the temp.

    Started with an OG of 1.078. I'm interested to see how far 3711 will chew it down.
     
    #6 wdberkley, Nov 10, 2015
  7. MarkGP

    MarkGP Initiate (0) Jan 28, 2015 Rhode Island

    I made a rye saison with the 3711 over the summer. It went from 1.070 to 1.002 in 5 days at 74 degrees!
     
    #7 MarkGP, Nov 12, 2015
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  8. DavidlovesCBC

    DavidlovesCBC Initiate (0) Jan 25, 2014 Florida

    Had mine at about 80 degrees. Came out just fine
     
    #8 DavidlovesCBC, Nov 12, 2015
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  9. Beerswimmer

    Beerswimmer Initiate (0) Mar 4, 2013 Texas

    I just pitched some Belle Saison, same thing, into a 1.062 wort on on Sunday and it was at 1.006-ish today at 78F. You'll be fine.
     
    #9 Beerswimmer, Nov 12, 2015
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  10. secondbase

    secondbase Initiate (0) Jun 3, 2015 Tennessee

    I've done 3711 in the 60's, 70's and 80's. It performs well at all of those temps, higher temps giving off harsher peppery notes. It's probably almost done.
     
    #10 secondbase, Nov 13, 2015
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