A versatile yeast for fermenting Saison or farmhouse style beers, the 3711 strain produces other Belgian style beers, creating highly (estery), peppery, spicy and citrusy flavors and aromas. The French Saison enhances the use of spices and aroma hops and is extremely attenuative. Yet the yeast strain leaves an unexpected silky and rich mouthfeel in the finished beer. The 3711 can also be used to re-start stuck fermentations or in high gravity beers.
Temperature Range: 65-77F 18-25C
Alcohol Tolerance: ABV 12%
Styles: Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Saison
For fermenting Saisons, the 3711 strain will ferment quickly, providing sharp but pleasant, spicy phenols. Potentially attenuating down to nearly 1.000 from worts produced as high as 1.060, the yeast may need to be stopped by slowly reducing the temperature of the fermenting vessel below the yeasts fermentation range.
In making Belgian-American IPA’s the yeast strain will accentuate the flavor and aroma of the hops. Since the yeast has the potential to attenuate to 1.002, backing off the bittering editions may be advised. Using a late edition, hop-bursting (20-30 min. remaining in the boil) technique to smoothen out the bitterness will provide a drinkable but richly hoppy beer with the accent leaning toward hop flavor.
In Belgian-American IPA’s pairing the yeast with Citra or Amarillo varieties will produce a fruity representation of the style, blending well with the flavor profile of the yeast.