Just got done kegging a saison fermented with 3711.
1# wheat malt
1# crystal 80
1# white sugar
mashed at 152 for 60 mins.
Fermented for 2 weeks at 70* ambient, then racked to 2nd because I needed the yeast cake. SG at racking was 1.004. Alcohol taste is present, but not the hot fusel alcohol. My questions are, does this yeast normally attentuate this well, and what are some steps to prevent?
I added the crystal 80 for color and unfermentables. The sample tastes good, just not the summer beer I was shooting for.