Chewed 1.048 to below 1.000 very quickly. The favor is great so far.

This is some impressive yeast! I've ordered it probably 5 times so far in the last few years and it's consistent in its high attenuation (I've ranged from 85 to 98 depending on recipe & mash temp) and ease of use. I never use a starter with this even though I do with most other yeasts. It's more citrusy than other saison yeasts. I've also had it create crystal clear beer with half a tab of whirlfloc and 2-3 months of bottle conditioning at room temp (no cold crash) but it stays hazy for a long time.

I have been using this specific yeast for 5+ years for my Belgian Farmhouse. Paired with a very simple malt Bill and Saaz hops only I get a spectacular beer!

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)

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.

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

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!

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.

I had it up to 85 degrees at the end of fermentation and it has a ton of flavors

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.

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.