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Wyeast 3711 French Saison
WY3711
Ice Pack
In Stock
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Description

A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.

Origin:
Flocculation: Low
Attenuation: 77-83%
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 best results we always recommend ordering an ice pack with your liquid yeast.
 

Item # WY3711
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.20LBS
Community Q&A

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Why did you choose this?
MoreFlavor Store
My go to Saison yeast! It works in all temp ranges; all the way up to 90°
W A on Jul 17, 2018
Great yeast to use
Arnold J on Jun 26, 2018
My go to Saison yeast! It works in all temp ranges; all the way up to 90°
W A on Jul 17, 2018
Great yeast
William H on Jul 12, 2018
Great yeast to use
Arnold J on Jun 26, 2018
Recommended to brew with Brett C
Kirk S on Apr 25, 2018
great attenuation
jeremiah t on Mar 27, 2018
Brewing a true Saison, it was between this and the Belgian yeast. The French can ferment at a slightly lower temperature and I've had decent success w/ it in the past.
Valued C on Mar 20, 2018
most consistent saison yeast
Jason S on Feb 26, 2018
Best Saison and Belgium IPA yeast ever. Bar none.
Dennis Ellis on Feb 1, 2018
High attenutaion, high alcohol tolerance. Using it with the Biere de Garde kit.
AJ T on Jan 20, 2018
Because it's my favorite strain for saisons.
Matthew A on Jan 19, 2018
Best Saison yeast in my opinion. Originally used it after reading about Tom Fitzpatrick's Saison as eulogized by Gordon Strong in Sep/Oct '13 Zymurgy.
Chris N on Jan 12, 2018
Great yeast
William H on Jul 12, 2018
Recommended to brew with Brett C
Kirk S on Apr 25, 2018
Reviews

4.1 / 5.0
10 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
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1
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1
Citrusy, fruity, dry saison flavor with notes of the French origin saison and a new age flavor infusion.
it’s not saison dupont but if your not looking for that it’s a beast of a yeast. it’s great for a citrus flavored infusion with fruit forward flavors. Especially if you want a saison in less than 6-8 weeks with less temperature management. This fermented in 5 days cold crashed in one and I added a tincture of lemon zest and lemongrass which really gave it a smooth summer flavor that I really enjoyed. I used it for a Tired Hands SaisonHands clone which i am very happy with (and I live 20 minutes from tired hands)
Post cold crash
Pre cold crash. I got a great yeast culture from this too!
Finished product was great!
August 30, 2018
Purchased
2 months ago
don't buy icepack
the yeast was room temp. when it arrived after only 1 day of shipping. the icepack was a waste of money. I called about this and was told I should stock up on dry yeast.
August 1, 2018
Purchased
2 months ago
Response from MoreFlavor
We make diligent efforts to ensure temperature sensitive ingredients arrive as they should. These ice packs are a preventative measure and are not fail safe against the elements. Email us at info@moreflavor.com so that we can assist you. We are here to help. Cheers!
August 7, 2018
Zach R Staff
Great flavor
I use this in my most popular brew, a saison that sometimes uses blackberry extract but is great even without it. Nice pepper/spice notes and it usually chews through 1.070 wort down to 1.006 or so in a week if I keep it in the low- to mid-70s degF.
July 31, 2018
Purchased
9 months ago
want high alcohol - go for it
if you like very dry or very high alcohol saison, go for it. flavors are great and can be changed with temperature, but it will break down longer chain sugars in your wort and ferment to absurd alcohol levels. Leaves nice mouthfeel
May 2, 2018
Purchased
6 months ago
Monster fermenter!
My first saison. Made a 5 gallon batch of 1.045 OG saison and it finished out in less than a week at 1.003! Fermented at 65°F and let it free rise to 72°. Dry hopped with just 1 oz. of Mosaic hops. The flavors were zesty citrus, funky berry and light pepper, all balancing out.
What the consensus says it's true. This is a hell of an attenuator and flocculates great!
April 17, 2018
Purchased
9 months ago
A Productive and Hard Worker
3711 is a yeast that “clears out” a beer in 12 days…then continues to convert sugars to the good stuff for another couple weeks. Be prepared for massive attenuation, even in a beer reaching an OG of 1.100. 11% ABV with only an initial pitch, with a 3L starter, is possible. 86% attenuation is achievable within 30 days.
3711, on its own with light DME, has a unique and strong flowery development that is aromatic, deep, intense, succulent, full, warm, sweet, whole, well-rounded, wide-ranging. In a finished beer, it will add complex profiles and add a peppery-ness that becomes mellow and desirable with age. I don’t taste citrus at all. Like a bouquet of fresh, strong, exotic flowers with that peppery kick that might depend on grains.
Oddly, people seem to take this yeast for granted if you tell them it's French.
3711 functions well straight out of the package and also re-used, when wort is poured on top of a bed. Impressive. Easiest 5 stars I could give!
March 10, 2018
Purchased
8 months ago
Delicious
Fermented at 69 degrees. Produced a wonderful fermentation with bright fruity esters (citrusy and pear or apple), but not the banana and dried/rotten fruit of some yeasts, and a balanced moderate peppery phenolic. Went from 1.049 to 1.002 in about one week. With an extra week in secondary and bottle conditioning ( I usually keg, but wanted more carbonation for this than kegging allows), the beer is still slightly cloudy, though some of this is probably haze from chill and wheat.

Esters and phenols blend very well with my hop bill: about one third of an ounce each tettnager, santiam, and sorachi ace for ten minutes plus sorachi ace for sixty to about 25 IBU.

I made a saison, but this would undoubtedly make a great trippel or golden strong too. I am going to tweak my grain bill, but I have basically found a recipe that I want to brew every year in early spring for the coming summer and the recipe is basically all about this excellent yeast.
June 26, 2014
Response from MoreFlavor
I should add: I pitched straight from the smack pack (no starter) and that the beer definitely has an excellent mouthfeel--medium light bodied but silky, not thin.
December 14, 2017
Philosofool
Response from MoreFlavor
After two years of working with this yeast--one of my very favorites--I have found than underpitching results in a beer too estery and over pitching mutes the esters too much. At least for my taste. I ferment it around 72 these days and I love the beer that it makes.
December 14, 2017
Philosofool
Response from MoreFlavor
I should add: I pitched straight from the smack pack (no starter) and that the beer definitely has an excellent mouthfeel--medium light bodied but silky, not thin.
December 22, 2017
Philosofool
Response from MoreFlavor
After two years of working with this yeast--one of my very favorites--I have found than underpitching results in a beer too estery and over pitching mutes the esters too much. At least for my taste. I ferment it around 72 these days and I love the beer that it makes.
December 22, 2017
Philosofool
Tons of flavor
I had it up to 85 degrees at the end of fermentation and it has a ton of flavors
May 28, 2014
Easy to Use; Nice Flavor Profile
I love this strain because it ferments fast and fully attenuates.

My preference for fermentation temps is to start at 68F and allow it to free-rise after 24 hours. I think if you don't control temp the initial day, it can produce some unwanted phenolics.

If you allow free-rise, its important to be able to KEEP the temperature at the high level through fermentation (insulation, etc.). If the temp drops off, the yeast will also produce unwanted flavors.
May 16, 2013
Not fussy, but bland
Compared to the other saison strain from Wyeast, the dupont, French Saison is not the least bit fussy. 66F-80F, it works. It's a beast. Even with 5% simple sugar, I got 90% apparent attenuation.

Where this yeast disappoints is the flavor. It's exceptionally fruity without associated spice. I found it a bit bland. If you want a nice easy to make saison, this is a great choice. If you're brewing for competition, you'll need to really sex up your wort or you'll get dinged since pretty much every judge has a distorted view of what a saison should be. 3711 doesn't really have a lot of that tart and spice.

I think there's good potential to use this to finish off the stalled ferment from the dupoint strain, however. That would add the complexity and dryness.
May 10, 2013
Response from MoreFlavor
That surprises me because I got orange and black pepper flavors. Very tasty and a nice amount of spice
December 14, 2017
Jeffrey R
Response from MoreFlavor
I have found that this yeast produces a much more balanced profile of esters (fruit--mostly citrus and apple) and phenols (peppery) when it is pitched from a small starter, about .66 million cells per mL per degree Plato and fermented above 70.
December 14, 2017
Philosofool
Response from MoreFlavor
That surprises me because I got orange and black pepper flavors. Very tasty and a nice amount of spice
December 22, 2017
Jeffrey R
Response from MoreFlavor
I have found that this yeast produces a much more balanced profile of esters (fruit--mostly citrus and apple) and phenols (peppery) when it is pitched from a small starter, about .66 million cells per mL per degree Plato and fermented above 70.
December 22, 2017
Philosofool