tag:blogger.com,1999:blog-4056754135218306411.post338712188899923785..comments2023-09-27T11:13:04.698-05:00Comments on Brain Sparging on Brewing: Spelt Saison RecipeAdam Kielichhttp://www.blogger.com/profile/01352776600084349395noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4056754135218306411.post-77246481329051760702012-08-28T10:25:40.365-05:002012-08-28T10:25:40.365-05:00Interesting, I'll have to check Farmhouse Ales...Interesting, I'll have to check Farmhouse Ales. I've never gotten the Dupont profile from Lost Abbey, but they do use a lot of spices in their Saisons.<br /><br />I was also surprised that Jester King was using WY3711, it was not nearly as citrus forward as I remember my homebrews with that yeast. In a follow up email, he explained their temperature profile, "start Le Petit Prince at 75F then let it free rise after 48 hours. We cap the fermentation temperature at 89F" which might explain the difference. I've always held my WY3711 in the mid 70s.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-4056754135218306411.post-49876270341430887342012-08-27T20:58:42.561-05:002012-08-27T20:58:42.561-05:00I believe the Lost Abbey comment is from Farmhouse...I believe the Lost Abbey comment is from Farmhouse Ales though I might have also seen it elsewhere on the intertubes. <br /><br />I'm surprised they coax that flavor profile out of 3711. Other breweries using 3711, Funkwerks comes to mind, gets a more mellow (but also delicious) flavor profile out of it. Adam Kielichhttps://www.blogger.com/profile/01352776600084349395noreply@blogger.comtag:blogger.com,1999:blog-4056754135218306411.post-87451588358090013852012-08-27T18:22:24.917-05:002012-08-27T18:22:24.917-05:00"Lost Abbey uses the Dupont strain for flavor..."Lost Abbey uses the Dupont strain for flavor but pitches it with 3711 for attenuation". I'm curious where you got this information. And what bottle did you use to harvest the yeast?<br /><br />Jester King Le Petit Prince is WY3711 - I emailed Jeff Stuffings a few months ago about his house yeast. He was very prompt and out right with his information,<br />"Only our wild/barrel aged beers use yeast harvested from our ranch in the Hill Country. Our non-wild/barrel aged beers like Le Petit Prince use French saison yeast originally from Thiriez in France. Although we get our yeast from the Brewing Science Institute in Colorado, I'd recommend picking up Wyeast 3711 from your local homebrew store."Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.com