A3k
Well-Known Member
- Joined
- 7/2/07
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Hi fellas,
Yesterday i made my first Saidon shown at the bottom of the post (based on brewing classic beers)
After NC, i just pitched the French Saison Yeast WY 3711 half an our ago at 20C.
I've searched this yeast, but couldn't find much on it. Does anyone have much experience with it and tell me a fermentation schedule i should be aiming for?
The yeast has a Temp Range of 18 - 25, and i've read this yeast moves pretty quick for a saison, around 9 days all up.
I'm thinking starting at 20, increasing to 25 over about a week then keeping at 25 until finished.
What's everyone's experience with this.
Cheers,
Al
4.76 kg Pilsner (Weyermann) (1.7 SRM) Grain 80.81 %
0.34 kg Munich I (Weyermann) (7.1 SRM) Grain 5.77 %
0.34 kg Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 5.77 %
64.00 gm Hallertauer Hersbrucker [2.80 %] (60 min) Hops 23.3 IBU
22.00 gm Hallertauer Hersbrucker [2.80 %] (0 min) Hops -
0.45 kg Cane (Beet) Sugar (0.0 SRM) Sugar 7.64 %
1 Pkgs French Saison (Wyeast #3711) Yeast-Ale
The recipe is the same as Brewing Classic styles, but the yeast is French Saison not Belgian Saison, the hops are Hersbruker not Hallertauer and some malts are JW.
Cheers
Al
Yesterday i made my first Saidon shown at the bottom of the post (based on brewing classic beers)
After NC, i just pitched the French Saison Yeast WY 3711 half an our ago at 20C.
I've searched this yeast, but couldn't find much on it. Does anyone have much experience with it and tell me a fermentation schedule i should be aiming for?
The yeast has a Temp Range of 18 - 25, and i've read this yeast moves pretty quick for a saison, around 9 days all up.
I'm thinking starting at 20, increasing to 25 over about a week then keeping at 25 until finished.
What's everyone's experience with this.
Cheers,
Al
4.76 kg Pilsner (Weyermann) (1.7 SRM) Grain 80.81 %
0.34 kg Munich I (Weyermann) (7.1 SRM) Grain 5.77 %
0.34 kg Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 5.77 %
64.00 gm Hallertauer Hersbrucker [2.80 %] (60 min) Hops 23.3 IBU
22.00 gm Hallertauer Hersbrucker [2.80 %] (0 min) Hops -
0.45 kg Cane (Beet) Sugar (0.0 SRM) Sugar 7.64 %
1 Pkgs French Saison (Wyeast #3711) Yeast-Ale
The recipe is the same as Brewing Classic styles, but the yeast is French Saison not Belgian Saison, the hops are Hersbruker not Hallertauer and some malts are JW.
Cheers
Al