Jamils Saison question

[brewinhard]

If you choose to go the 3711 French saison yeast route instead of 3724 WY saison, I do not think you need to any sugar or even worry about ramping the temps to get the 3711 to produce its character. The sugar seems to dry it out a tad too much for my liking. I also don't think you need to mash that low either with this yeast as it is truly a belgian workhorse. I would bet you could probably mash between 150 and 152 and still have it dry out enough for you. Just my 2 cents after working with this yeast for a while.

[Fritz Eye]

If you choose to go the 3711 French saison yeast route instead of 3724 WY saison, I do not think you need to any sugar or even worry about ramping the temps to get the 3711 to produce its character. The sugar seems to dry it out a tad too much for my liking. I also don't think you need to mash that low either with this yeast as it is truly a belgian workhorse. I would bet you could probably mash between 150 and 152 and still have it dry out enough for you. Just my 2 cents after working with this yeast for a while.

yes 3711 is pretty easy. I did JZ's Saison from BCS without the sugar.
OG 1.062 , FG 1.006 after 2 weeks.
Mashed at 148% fermented 3 days at 68% and let rise to 78-80%.
Hydrometer sample tasted pretty good. Not as much spicy/clove notes as I anticipated, but that was a flat warm hydro sample.
Good luck.
Fritz

[smizak]

I brewed a Saison last Sunday and used the technique that the Odonata guys talked about on the Session. I made a big ole starter of 3724 and pitched about half a smack pack of 3711. It took off in two hours and 18 hrs. later came to a screeching halt. Krausen dropped completely, but it kept fizzing away, almost like a cider or wine does. It was down to 1.011 a couple of days ago and has been steadily fizzing along, I expect it to be quite dry. It definitely has some phenol spiciness from the 3724, but also a huge orange, citrusy aroma.