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Wyeast 3711 French Saison Yeast
Wyeast 3711 French Saison Yeast
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Wyeast 3711 French Saison Yeast
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Item Number:
67-3711
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Description
PRODUCT REVIEWS
Questions and Answers
French Saison Wyeast
WY3711
Species : Ale
Fermentation Temp Range (°F) : 65-83
Apparent Attenuation Range (%) : 85-95
Flocculation : Low
Alcohol Tolerance : 12%
Pitching/Fermentation : Very temperature tolerant, very fast, very very highly attenuative. Lower in overall ester production compared to other saison yeasts, less fruit and subtle spice. Awesome with hops.
Notes : A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to restart stuck fermentations or in high gravity beers.
Best Styles : Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Saison
Looking for a Liquid or Dry Yeast Substitution?
The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : n/a
Dry Yeast Substitution : Nottingham, BRY-97 American West Coast Ale Yeast (Danstar), Abbaye Ale Yeast (Danstar)
Want to make a Yeast Starter?
Home brewers are always led to believe making a yeast starter is for the advanced brewer. This could not be further from the truth. If anything beginning brewers should start with yeast starters. When you think about it they are nothing more than a small extract brew.
Show Me How To Make A Yeast Starter
Love this yeast, it's my go to Saison yeast
This yeast is a monster. It will go through all the simple sugars it will start on the dextrose. I'll let this yeast go for two to two and a half weeks. It usually finishes at .006 to .002 with wonderful favor.
Reviewed by:
Michael A Ward
from Freeville on 1/13/2021
5
Wyeast 3711
Used in a small yeast starter. Worked slowly, but steady for 10-12 days. Got FG down to 1.003! Excellent spice notes as promised in product description.
Reviewed by:
Mark Mathews
from USA on 12/26/2020
5
Great attenuation
3711 will tear thru wort like Sherman went thru Georgia. My Saisons usually finish about 1.003 with it, but I had a friend do a Saison with this yeast & it finished at 0.995 ! You can make a good Saison even using LME with this yeast.
Reviewed by:
Bill Somrak
from Madison on 7/7/2020
5
Beast of a yeast
Used it to brew my first saison. What a monster yeast! I made a starter and fermentation took off within 12 hours. It took my gravity from 1.058 to 1.002, with >96% attenuation. I let the fermentation temp free rise, with highest temp around 80F. This yeast also has a great spicy flavor with lots of fruit. I will definitely use his yeast again for my next saison.
Reviewed by:
Steven Ross
from United States on 8/24/2018
5
Perfect for Basic Saisons
I bought this strain of yeast in order to help kickstart a stalled fermentation that I had utilized the Wyeast 3724 Belgian Saison (which tends to be more finicky). This solved the issue, as fermentation started up again, and my SG started dropping again to expected levels. If you are looking for a more basic Saison (that doesn't perhaps have as strong mouthfeel and taste as a Belgian-style), I'd definitely go for this strain.
Reviewed by:
Alexander Jones
from on 3/15/2017
5
Killer attenuator, great mouthfeel
While this may not be my top choice of yeast for a classic, Dupont-style saison, this is one of my favorite yeast strains. The fermentation character is mainly citrus/fruit, with only a hint of the typical peppery saison-spice. But the true beauty of this yeast is that it ferments bone dry (most beers finish in the 1.004-1.006 range), yet still leaves a nice, full mouthfeel. It also finishes with a hint of tartness, leaving the impression of a dry/juicy white wine. The last 2-3 gravity points tend to come off slowly, so I'd recommend allowing an 5-7 days in primary beyond your typical ale fermentation schedule to make sure it is completely finished. This yeast is not finicky, and does not require high fermentation temps like some other saison strains. It will ferment perfectly well in the mid 60's.
Reviewed by:
Eric
from on 5/1/2015
5
Q:
Hello, My recipe calls for 250M yeast cells. How many packs of the Wyeat 3711 do I need if I do not do a starter, and how many if I do a 1L starter? Thanks in advance, have a GREAT DAY!!!
Asked by:
ScottJacobitti
- 3/5/2020
A:
The Wyeast Activator (125 mL) smack-pack is designed to directly inoculate 5 gallons (19 L) of standard ale wort (O.G. < 1.060, 65-72 °F/ 18-22 °C). When brewing high gravity beer (O.G. >1.060) or cold fermented lagers or ales (<65 °F) additional yeast will be required. An Activator contains approximately 100 billion cells which will deliver slightly less than 6 million cells per milliliter to a 5 gallon (19 L) batch of beer.
That being said, a starter can be built to improve yeast viability and increase the cell count if needed a few days out before brewing
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Answer provided by:
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