General thoughts and feedback?
When I asked about some out of stock strains a MoreBeer rep told me they don’t know if they will be restocking and I can’t get them locally. Seven Bridges carries them and is 2 day transit, but they don’t carry all of the strains and I don’t order enough from them to justify shipping. I’m excited to tryout a new lab and I like the 200b count.
I just picked up a can of the 3711 variant, can’t recall the name off the top of my head, to use in my saison next weekend. Fingers crossed. It looks like my LHBS is going to stock Imperial for Wyeast whenever possible, they still had what looked to be the full lineup of WL, and some Wyeast, including 3724 (said Imperial did not have that Dupont isolate yet) we will see how it goes
I have used some of the imperial yeast strains as the LHBS i work at started stocking them this spring. So far i have had nothing but good beers from them.
Tested the following:
A04 - Barbarian: The conan yeast straing. Fermented well at 22c and attenuated from 1.070 to 1.012 in about a week. Lovely stone fruit flavours with very little alcohol warmth. Did it in room temperature as i was moving and my ferm chamber was still packed away.
G03 - Dieter: Lovely Kölch strain. Paired with wakatu hops and got a clean crisp and slightly fruity kölch. The fruitiness was mostly from the hops as i have also done them in a pils before and got the exact same aroma. Lovely if you want to vary your lagers a bit.
G02 - Kaizer: Altbier strain. Super clean and bringing some maltiness. Still aging.
A09 - Pub: Fast fermenting and flocculating english ale yeast. Produced a phenomenal Mild.
The general thing for the imperial yeasts are they they can be a bit slow to get going but finishes in a normal amount of time.
I have Rustic (supposedly Blaugies 3726) on deck with next beer. Same here, excited as Blaugies is probably my favorite yeast and also the cell count. I will try to remember and post results.
Yeah, please post. I’m curious to see how you think it compares to 3726. The descriptions for the Imperial sound a little different than my experience with 3726. Ferm schedule makes a huge difference in saisons though.
Brewed my saison Sat. Was hoping to provide some sensory input on the yeast at pitching but ‘twas just “yeasty”. I will say there was a TON of yeast compared to the other yeast products… I am using my “standard” saison ferment (pitch 64F/kill cooling at high krausen and end up high 70’s) so I hope to recognize the yeast character and I am quite familiar with Blaugies’ signature.
Keep in mind that the Imperial guys came from Wyeast…that should give you some clues about the yeast.
Didn’t know that, Denny. That leads me to think that ‘Rustic’ might well be 3726 then. Definitely gonna try it (and a few of the others).
I pitched one can of Napolean(3711) into 2 separate buckets of my saison, along with 1 1L starter of 3724 to each on Saturday evening, running at room temp with foil over bungs. Fermentation seems to be going well, thick head of krausen at least on top of the one bucket I peeked at. No sensory evals yet, will post back when I have some to share
Yeah, both the owner and head lab guy came from Wyeast.
Yeah, they came from Wyeast, but they source the strains from various places, according to someone I was drinking with in Baltinore. 
I suspect that’s mostly due to legal reasons but I suppose that could potentially mean some variation. It was almost too coincidental that Wyeast is not running 3726 anymore.
I kinda like their quirky yeast names instead of numbers.
Mine is basically done so I decided to pop the airlock off and take a whiff. Smells like Blaugies to me. Very much in line with the 3726 comments here: https://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts Getting excited!
Awesome! Thanks.
How long do you keep the beer on this yeast? I am out of homebrew and tend to rush things… From memory, I think this finishes 1.007ish fairly quickly. OG was 1.058 10% sugar
I never keg a saison before 3 weeks - that’s usually the sweet spot for me. Some strains are so slow to chew that last point or two. Always seems to make a better beer. I’m sure it’s at FG in less time though.
Noooooooooooooooooooooooo ;D Is that sorta 2 week ferment and then held at warmer temps and then a week of cold crash?
No, not a week of cold crash. More like 67F for a couple days, then let rise to 75F-ish and leave alone, keg @ 3 weeks-ish. Just me.
My standard for WLP565 is 3 weeks. It’ll chew down to 1.007-1.005 really quickly but typically slowly chip away a few more points over the last two weeks if you let it. I think the flavors come together better with 3 weeks on the yeast as well. Most people will say 2 weeks or shorter is fine. As with almost everything home brew, YMMV.
Yeah, time is dependent on strain choice in this situation. Even with 100% foil over the carboy mouth vs. a typical airlock with WY 3724, the krausen has finally completely fallen back into the beer and that was a total of about 28-30 days. Still quite some time, even when kept at 80F. So foil helps a little bit anyway.