Wyeast 3711 French 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.

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.

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.

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.

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.

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.