People weren't kidding about 3711!

[Travisty]

Wow! I did a split ferment with 3787 and 3711 that started two weeks ago. All malt grain bill. Mash was a step mash with a 10 minute protein rest at 122 degrees, then ramped up to 152 with my HERMS system and held there for 60 minutes. OG was 1.051. I fermented both carboys at 65 degrees for 3 days then ramped the temperature up to 71 over 3 days. The FGs? The 3787 is at 1.012 (76% attenuation) and has dropped clear already. The 3711 is at 1.007 (86% attenuation) and is still cloudy with yeast! I knew that 3711 was known as an attenuation monster, but 86% apparent attenuation with no simple sugar and a 152 degree saccharification rest? Damn!

Yeast flavors are awesome as well, though my recipe needs some tweeking.

[Hoser]

It is a fermentation monster! I recently had a 1.068 saison ferment down to 1.002 in less than 2 weeks! Mashed at 148F x 90 min, pitched at 65F, free rise to 68F and held until high krausen, then added my simple sugars and then ramped up my temps. Beer is still green, but will taste great once the yeast clears.

[brewinhard]

When using 3711 I have found that one can use a mash temp in the 150's with no problem of under attenuation. Sugar is not necessary, and fermenting warm (80's F) like when using 3724 is not necessary for that monster fermenter to rage your wort.

I know crystal malts are not typically in saison's but I would bet a small portion of a crystal malt could also be used with very little worries for proper attenuation.

[Pharmbrewer]

Any one know how the flavors of the 3711 and the 3724 compair? I was thinking of doing a saison soon and thought about starting with the 3724 then adding an active 3711 starter when fermentation started to slow, but if there isn't much flavor difference between the 2 then I would just go with the 3711.

Thanks.
PB

[brewinhard]

I definitely prefer the 3724 profile over the 3711. The 3724 has a real earthy, citrus spice that I enjoy. I think you have a great idea in terms of letting the 3724 do its thing to get the flavor profile you want, then dry it out further with the 3711. The timing of adding that 3711 will be crucial with regards to how dry the beer will really get. Just one thing to be careful of. You should check out the Sunday Session with the Odonata crew as I think they touched on this subject of using the two yeasts in conjunction with one another as well as some useful tips (sugar additions, etc).

[thatguy314]

+1 3724 is an incredibly characterful yeast. It is not the easiest yeast to work with however. It does it's last 10% of attenuation very slowly.

3711 is the next nicest saison yeast I've worked with. It's very nice, but it's not as characterful. IMO this makes it more versatile, as you can use it for more styles of beer. But for making a classic dupont-style (unspiced) saison, nothing beats 3724. On the other hand, I think 3711 or a cleaner belgian yeast would be superior if you want to make a spiced beer.

Brian, at Stillwater, produces a number of saisions. His house yeast is a mutant of 3711 that he developed by propagating it when it wasn't available year round. He produces some very nice beers, many of which are spiced.

[Pharmbrewer]

I definitely prefer the 3724 profile over the 3711. The 3724 has a real earthy, citrus spice that I enjoy. I think you have a great idea in terms of letting the 3724 do its thing to get the flavor profile you want, then dry it out further with the 3711. The timing of adding that 3711 will be crucial with regards to how dry the beer will really get. Just one thing to be careful of. You should check out the Sunday Session with the Odonata crew as I think they touched on this subject of using the two yeasts in conjunction with one another as well as some useful tips (sugar additions, etc).

Thanks I'll check that episode out.

[nikkormat]

anyone know the white labs equivalent to 3711? my lhbs doesn't stock wyeast.