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Wyeast 3711 French Saison

Supplier:

Wyeast Laboratories

What it does :

The Wyeast 3711 French Saison yeast strain produces a flavor profile that is rich in esters, with spicy notes of citrus and pepper. The resulting yeast character is suitable for highlighting the contributions of aroma hops and spices that the brewer may add to the brew . This strain is a non-flocculent yeast that results in a cloudy beer. This yeast strain is moderately to highly attenuative. You can expect it to ferment 77 to 83 percent of the fermentable sugars in your wort. It results in a smooth, rich finish.

What it is:

This is a top-fermenting yeast strain. This yeast strain provides a versatile choice for brewers that want to produces Belgian-style beers such as Saison or farmhouse-style ales.

Vital Statistics


Attenuation (%):

77 - 83

Fermentation Temperature (F):

65 - 77

Flocculation:

Low

Product Form:

Liquid


How it works:

After the boil is complete, cool your wort temperature down to be at or near 77 F (25 C). Then, you can add this yeast to begin the primary fermentation of your beer.

Dosage:

The amount of pitching yeast that you need to properly ferment a 5 gallon (18.9 liter) batch of wort will vary with the original gravity of your recipe. The higher the orginal gravity target of your wort, the greater the amount of sugars to be fermented. So, the original gravity of your recipe's wort drives the number of yeast cells you need to ferment these sugars. Making a yeast starter is strongly recommended for a wort with an original gravity at or above 1.080. For this Wyeast Laboratories product, simply follow their instructions on the package to prepare the yeast for pitching. Their built-in starter packaging ensures that you have enough yeast cells for pitching into your wort.

Preparation:

You should prepare your yeast sample for pitching into the wort. A liquid yeast slurry typically requires that you begin activating the culture several hours before use. Follow typical brewing sanitation practices to ensure your fermentation produces the expected results. Unwanted bacterial contamination at the fermentation stage will undo all your hard work in getting your brew to this step of the process.

Related Links

Final Gravity Prediction
Wyeast 3711 French Saison