8 replies to this topic

[Genesee Ted]

I just want to raise a pint to one of if not my favorite strain

I love how soft it is, it’s delicate, yet Belgian. Not super phenolic. It attenuates like a mofo. I always hit 85% with it like clockwork. I think I’m going to brew a lot of different styles with it instead of what ale strains I would normally use.

[pkrone]

I second that emotion.

[Poptop]

I third that emotion.  This morning I transferred my fermenter from inside to the garage for a few final days.  I made a simple saison and cannot wait to enjoy what 3711 brings to the table.  Should be bottling it in a few weeks.  I made the decision to always bottle my Saison because I like the higher but softer carbonation.

[denny]

All I can think of is diastaticus....

[Poptop]

All I can think of is diastaticus....

 

Have you had a bad experience and if so please explain.

[Genesee Ted]

Yeah it’s a thing. I have a margarita saison that I made with it and canned. No issue, but like I said, 85% AA. I’ve got a honey saison that I just kegged out, that’s all staying here cold. I’ve got that second gen in a carrot cake saison

Pilsner, a touch of Vienna and wheat
Brown sugar, lactose, cinnamon, ginger, nutmeg, vanilla, and 60 brix carrot juice concentrate. That shit is ORANGE!!

lol @ orange beer but people like weird stuff so...

[denny]

Have you had a bad experience and if so please explain.

 

Nope, not at all.  Just wanted to point point that it's a diastaticus strain, which is why the attenuation is so high.

[Poptop]

I chose this strain because of it’s capabilities in that department. Hoping for a very finished beer. Dry as much as possible, I hope.

I honestly thought you meant it would go bad but after reading enough I understand what you meant.

[Poptop]

I chose this strain because of it’s capabilities in that department. Hoping for a very finished beer. Dry as much as possible, I hope.

I honestly thought you meant it would go bad but after reading enough I understand what you meant.