Wyeast 3711 French Saison - Beer Yeast
Produces Saison or farmhouse-style beers that are highly aromatic with clean citrus esters. Expect peppery and spicy notes with no earthiness and low phenols. This strain enhances the use of spices and is extremely attenuative but leaves an unexpected silky and rich mouthfeel in a very dry finished beer. Apparent attenuation: 77-83%. Flocculation: low. Optimum temp: 65°-77° F
*NOTE:*During summer months, we include complimentary ice packs with all liquid yeast orders. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and particularly hot temperatures. For this reason, we recommend ordering dry yeast during summer months.
|Yeast Disclaimer||We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts. It is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.|
|Yeast Style||French Ale|
|Min Fermenting Temp||65|
|Max Fermenting Temp||77|
Very good. I added a pinch of lemongrass and cracked black pepper to make it interesting. Good summer beer.
Used with Limondrop saison. Clean fermentation, beer tastes great!
Great belgian flavor with a bit of spice. Made a very tasty brew. The yeast got to work and finished in under two weeks but I let it go for a full two weeks to be sure it finished. I prefer my saisons a bit spicier so I will try 3724 or 3726 next but 3711 is a fantastic yeast. I will definitely use it again. I may use it in conjunction with 3724. This was the first time I've used a Wyeast product and was very impressed. Unfortunately 3711 and 3726 don't seem to be in stock at Northern Brewer so I will have to buy elsewhere. Not sure why NB doesn't stock them when they seem to be available on most other sites?
Yes, it's a monster! I've never brewed with a yeast that will attenuate like this one. I pitched the 3711 into a Saison with an original gravity of 1.072 and aerated it well with pure O2. It was visibly fermenting within 4 or 5 hours though I was keeping the temp down in the mid to upper 60s with a room temp that was even cooler. Within less than 2 weeks the gravity was down to 1.003! Two weeks after bottling the beer was already nicely carbed up and the flavor was already superb. Despite the low final gravity the beer, though dry, still retains a rich mouthfeel. It's smooth (no alcohol bite), spicy and with a gentle fruity ester. Most of my brews start out with a gravity between the ten-seventies to ten nineties but I'm doing well to get a final gravity of, say, 1.025. This yeast is a whole different animal. If you want a dry but delicious Belgian unleash this monster and let 'er go!
I don’t know much about yeast but, it definitely did it’s job