ISO: Wyeast 3711 French Saison Yeast

JesseMcG · Post by **JesseMcG** » Tue Jun 14, 2011 4:15 pm

Hey everyone,

I was really hoping to give brewing a saison a shot, and from everything I've read it seems like Wyeast 3711 is what I'm looking for. I can't seem to find it anywhere. It's sold out for 2011 over at http://www.homebrew-supplies.ca/ Anyone know a place? Thanks.

cannondale · Post by **cannondale** » Wed Jun 15, 2011 12:56 pm

http://www.homebrewgearcanada.com/yeast ... east-Packs

Expired, but for $3...

JesseMcG · Post by **JesseMcG** » Wed Jun 15, 2011 2:13 pm

cannondale wrote:http://www.homebrewgearcanada.com/yeast ... east-Packs

Expired, but for $3...

Awesome! I checked that place out but I didn't notice the expired ones. Apparently this yeast is an absolute beast, think I could benefit from a couple of packs anyhow, being that they are expired?

EDIT: They're actually sold out of the expired 3711 too... ugh.

cannondale · Post by **cannondale** » Wed Jun 15, 2011 2:50 pm

i have some unwashed 3711 slurry in my fridge. you involved in this brewday event friday?

JesseMcG · Post by **JesseMcG** » Wed Jun 15, 2011 3:00 pm

cannondale wrote:i have some unwashed 3711 slurry in my fridge. you involved in this brewday event friday?

I'm not actually... although it sounds really cool. Thanks for the offer though

elproducto · Post by **elproducto** » Thu Jun 16, 2011 7:59 am

Just get some from Spencer, even if it's expired you can just use a starter. This is my house Saison yeast, and it's an animal.

edit - sorry just noticed he's out of the 3711. I have some washed too, but I live 2.5 h north of TO.

codfishh · Post by **codfishh** » Thu Jun 16, 2011 12:01 pm

Canadian Homebrew Supplies has the whitelabs belgian saison I in stock, I just got some delivered the other day. Not sure if it's the same or as good I was going to give it a shot either way.

grub · Post by **grub** » Thu Jun 16, 2011 12:03 pm

codfishh wrote:Canadian Homebrew Supplies has the whitelabs belgian saison I in stock, I just got some delivered the other day. Not sure if it's the same or as good I was going to give it a shot either way.

the belgian saison is a different strain, but i love it. it's temperamental and famous for stopping around 1.036 if you don't keep it good and warm. i just ferment those either in the garage during the warmer months or in the basement with a heating belt.

edit: i was talking about the wyeast belgian saison in particular, but have heard the same about the wlp saison i too. batch #50 at volo was made with the white labs belgian blend, so it'll be neat to see how that one turns out.

codfishh · Post by **codfishh** » Thu Jun 16, 2011 12:07 pm

Yeah I was planning to ferment it in the garage I was just waiting for the weather to finally start warming up. Does it need a full 3 weeks of warm fermentation? My brown ale I have fermenting in the basement right now is sitting around 65F. Could I ferment the saison for 1 week in the garage and then move it to the basement ? Or would that cause a stall?

grub · Post by **grub** » Thu Jun 16, 2011 1:25 pm

the beer will tell you - or more appropriately, your hydrometer/refractometer will. warm ferments tend to move fast, but brewing according to a calendar is a recipe for disaster... even if it "should" or "usually" works. I'd leave it in the garage for the first week and see where it's at. i probably wouldn't move it to a cooler location until it's done.

JesseMcG · Post by **JesseMcG** » Fri Jun 17, 2011 11:11 am

grub wrote:the beer will tell you - or more appropriately, your hydrometer/refractometer will. warm ferments tend to move fast, but brewing according to a calendar is a recipe for disaster... even if it "should" or "usually" works. I'd leave it in the garage for the first week and see where it's at. i probably wouldn't move it to a cooler location until it's done.

How hot is too hot for that strain? I have a little wine fridge in the kitchen that I could ferment on top of... it gives off a ton of heat.

markaberrant · Post by **markaberrant** » Fri Jun 17, 2011 11:17 am

JesseMcG wrote: How hot is too hot for that strain? I have a little wine fridge in the kitchen that I could ferment on top of... it gives off a ton of heat.

You can push it close to 90F, but always start it out at normal pitching temps, let it slowly ramp up, and then hold it near 90F for a week or two before letting it come back down for another week. Budget at least 3 weeks in primary, 4 would be better.

grub · Post by **grub** » Fri Jun 17, 2011 11:28 am

markaberrant wrote:
JesseMcG wrote: How hot is too hot for that strain? I have a little wine fridge in the kitchen that I could ferment on top of... it gives off a ton of heat.
You can push it close to 90F, but always start it out at normal pitching temps, let it slowly ramp up, and then hold it near 90F for a week or two before letting it come back down for another week. Budget at least 3 weeks in primary, 4 would be better.

yep, sounds like what i'd suggest. i know a guy in the states who used to put his fermenter on top of his hot water heater when he brewed saisons. i've gone with the garage in july/aug, and a heating belt other times.

JesseMcG · Post by **JesseMcG** » Tue Jun 21, 2011 1:12 pm

It looks like Canadian Homebrew Supplies has the 3711 in now.

Here is what I'm thinking... what are your thoughts?

5 gal batch, approx 1/2 volume boil

3.3 lbs Briess Pilsen Light LME (50%)
1.25 lbs Table Sugar (19%)
1 lb Wheat Dry Extract (15%)
1 lb Light Dry Extract (15%)

1.25 oz Northern Brewer @ 60 mins
1 oz Strisselspalt @ 10 mins

Wyeast 3711 - no starter.
Cool to approx 65-70, pitch. Couple of days in mid 70s then ramp up to mid 80s for the duration of fermentation.

elproducto · Post by **elproducto** » Tue Jun 21, 2011 1:17 pm

I would seriously consider omitting the sugar. This yeast does not need it.
The only reason I could see, is that you are doing extract so you don't have control over fermentability.