BeerBorg

What would be the notable difference on using Wyeast 3711 with a starter verses one pack Belle dry 11.5 rehydrated on a 1.088 Imperial Saison, 5 gal extract? Have done this one before and liked it with Belle, but want to try different this time. Fermented around the high 70's low 80's...........The only problem with this beer recipy you only need to drink a couple because it finished at 1.005 with the Belle.

As far as I am concerned those yeasts are interchangeable. They produce very similar beers.

If you are looking for something different, then Belgian Saison (3724) will give you a different result.

But this is really the wrong time of the year for you to be using 3724, unless you can somehow ferment in the 80-90 degree range (you want to finish that yeast at 90, or it will stall out for up to 4-6 weeks).

Hi Don,

Shouldn't be much difference, both are French Saison strains...

Both ferment well with little to no trouble.

Both impart the desired citrus / tart French Farmhouse characteristics.

Belle might finish a tad dryer but it's also possible that they are either the same or varients of the same strain...
T
Mashani believes ( and I'm inclined to agree) that there might be a wild thing in the Belle which tends to cause it to gobble through all kinds of sugars...

EDIT: Posted a second later than Dave I guess... Oh yeah, the liquid is a bit more expensive.

BigPapaG wrote: Both impart the desired citrus / tart French Farmhouse characteristics.

Belle might finish a tad dryer but it's also possible that they are either the same or varients of the same strain...
T
Mashani believes ( and I'm inclined to agree) that there might be a wild thing in the Belle which tends to cause it to gobble through all kinds of sugars...

Yes, I believe both are actually a type of Saccharomyces var. Diastaticus (which is normally considered a wild beer infecting yeast that would produce such things as foamers/gushers if it got into a normal batch) that happens to make good flavors. At least if you like saison flavors. Some folks apparently don't. I don't know what's wrong with them LOL.

I think Bella turns out drier for some folks just due to pitch rates and ability to grow without as much oxygen in the wort due to how dry yeast is prepared (has more nutrients already). If you build a starter with just as many cells with 3711 and oxygenate well enough it will attenuate the same.

It does eat anything. You do not need sugar in a batch with either to produce a bone dry beer if you pitch and oxygenate properly.

The Belgian Saison strain I mentioned above does benefit from some sugar added though.

Dave, this the same kit I brewed about a year and a half ago that you said you had but split the ingredients. https://www.midwestsupplies.com/drunken ... saison-kit Just going to use a different Yeast option this time......

That kit is same as Northern Brewers "Storm the Bastille". It makes good beer straight up or split into 2-3 batches of smaller beer.

I'm sure it will taste good with Belgian Saison strain instead of French Saison. If you can get very warm fermentation temps.

mashani wrote:That kit is same as Northern Brewers "Storm the Bastille". It makes good beer straight up or split into 2-3 batches of smaller beer.

Yes the same. I liked it when did it before but more ABV then I usually like to brew. An ingredients heavy but fun beer to brew. I like the name and is a good one when someone wants to know what the highest ABV beer I have to try. I like the French Aramis hops. I wasn't going to do it again, but Midwest had a 20% off and free shipping so I ordered it yesterday.......
EDIT: Looked back in my book and had a SG of 1.090 and finished at 1.005

I really like Aramis hops too, I've been using them in all sorts of Belgian beers for 2 years now.

If you want to tone down the ABV of that recipe a bit you could leave out the sugar that comes with it, it's not necessary to achieve the low FG assuming you are using French Saison yeast. Your going to end up there anyways. Then use it in a DIPA or something where the drying out is actually needed. If using Belgian Saison yeast I might leave it in though.