Saison Recipe

Have you made a normal strength saison using just harvested and stepped up Avril dregs? I'm curious as to how the taste was, compared to 3724.

 

Another simpleton here. 100% Pilsner, 3711. About 20 IBU using any hops you want to get rid of. I'll sometimes use 5% table sugar, which consistently brings my FG down to about 1.000. Tart, spicy, and super refreshing when carbed to about 2.7 vols CO2 and served wicked cold (my preferred way to serve a Saison).

 

I saw that FATC1TY mentioned a white wine saison and I'm in the early planning stages of getting a recipe together for this as well. Plan on soaking lightly toasted oak spirals/cubes in Chardonnay and then adding to the secondary. I'm thinking a Chardonnay that is juicy and a little on the sweet side would be perfect. Anyone use a particular Chardonnay that worked well??

 

I have not. Plan on doing so this year but haven't seen Avril anywhere yet.

 

What temp do you use for 3711?

 

As far as my experience gos, 3711 is excellent choice. My last Saison made with 3711, after 3 days add wlp0300.

 

3711 is a workhorse of a yeast; it is not finicky and it will take you down to near 1.000 in a short timeframe. While 3711 is a good performer, it has been my personal experience that this yeast produces a somewhat one-dimensional beer with spicy flavors being dominant.

I prefer a Saison that has a balance of fruity & spicy. My preferred yeast strains are WLP585 and ECY08. WY3724 makes a nice Saison but be prepared to be patient; the last time I brewed with that yeast it took 4-5 weeks at temperatures > 80 degrees F.

Another yeast strain I like is WY3726.

Cheers!

 

I let 3711 ferment at room temperature - typically high 60s in my basement. In my experience, it typically goes about 5 degrees above ambient for the first day or so.

 

Ever thought about 3711 primary -> Brett Drie secondary bulk condition?

 

3711. The Beast. It's what they used as a primer for the manhattan project.

 

No I have not.

Cheers!

 

I hate 3711. Makes overly phenolic, one-dimensional beers in most cases. Prefer Ardennes or Belgian Saison strains to it.

 

Yes, I've used it once. Very similar flavor profile to 3711. Also beastly like 3711.

 

I share your preference of these two strains to 3711 (and also to Belle Saison, which seemed to me pretty similar to 3711, as od_sf mentions). I don't hate 3711, but it lacks finesse -- just rips through the gravity points and leaves a 1-dimensional flavor, as you suggest.

 

What I posted previously: “While 3711 is a good performer, it has been my personal experience that this yeast produces a somewhat one-dimensional beer with spicy flavors being dominant.”

No love for me Peter!?!

 

I didn't use any oak in mine. It just had a berry like flavor/aroma from the GNO's and the Nelson hops I used. I think I used a little Belma in it too, but it didn't give me much of anything.

The idea of oaking it sounds pretty good, would probably work well in a saison with some brett and a little tartness.

 

It was bullettrain's professed hatred of the yeast that caught my attention, because even though I prefer the others that I mentioned, I can't bring myself to proclaim hatred for 3711. I guess I could have quoted you as well to document the phenolic nature of 3711, but sometimes I don't read every post. No disrespect intended. In fact, when it comes to recipe forumulation, I think you and I are often on the same wavelength. Note the similarities in our grist percentages in the altbier thread.

 

Ah, I feel better now.

I also would not proclaim hatred for 3711. In fact I am considering brewing a hoppy Amarillo Saison using 3711; I figure that the 3711 will bring spiciness to the party while the Amarillo will bring Citrus flavors to the party.

Cheers!

 

3711 flavor wise is my least favorite of the Wyeast saison strains (3726 -> 3724 -> 3711) however, I've had nice results using it along with Brett B. Try 3711 with dregs from a couple bottles or Orval a few days in. Nice, complex flavors. A touch of brett funk complements 3711 nicely.