Just Brewed a saison with this yeast, but it says it can also be used for BSDA. Can't find a lot of info from people who have done it though.. and it's my first time out with this strain. Anyone have an experience with a Belgian dark and this yeast?
I haven't done it, but 3711 would be too attenuative for a BDSA, not to mention the typical saison flavors. Again though, I haven't done this.
as usual...agree with Vikeman...too much attenuation and throws too much phenolics. I could see the 3711 phenolics easily overwhelming the dark fruit character of a BDSA. Wow...either there is some serious rooster shift forum activity or the time stamp on these posts are not correct...?
I think that Wyeast, White Labs, et al are really, really good at turning small amounts of yeast into large amounts. But I don't take brewing advice from them.
