No bubble gum flavors!

I’m looking to brew my first saison soon. I prefer my saisons on the peppery/citrus side of things and want to avoid the bubble gum/table sugar notes I taste in some.

Which yeasts are more likely to produce those flavors? What other things during fermentation impact the development of that bubble gum flavor?

Wyeast descriptions make it sound like 3724 is more likely to produce that flavor than 3711 or 3726, but I know experiences can vary.

French Saison sounds up your alley.

Mash temp, and ferm temp have a lot to do with it. Mash low. Ferment high after a fairly low temp pitch...mid 60’sF. If you like dry and peppery, the Dupont strain is the one you want. Takes a couple of generations to get there though. Most US breweries are using the 3711 or French Saison yeast because it doesn’t stall like the DuPont strain can. 3711 just doesn’t have the character, dryness and spice. Explains why you’re getting bubblegum and table sugar notes. Saisons should be dry above all.

Do the opposite of whatever Funkwerks does.

Seems like you like the 3711 profile. Mash high, ferment in mid to high 60’s. Use some raw grains like wheat, rye, or oats. 2 row or pilsner malt for the base. Don’t jack the temp on it. Don’t add sugar. Shoot for a FG of 1.004. I tend to get some banana esters which I don’t care for but haven’t noticed bubblegum. But overall it’s very dry and peppery, with slight citrus.

I think ferm temp is the most important variable. As Sean Hill said of Wyeast 3711, ferment as low as possible.

Originally posted by flabeer
3711 just doesn’t have the character, dryness and spice.

If you’re not looking for bubble gum, just avoid the Blaugies and Forbidden Fruit strains.

I like 3711 and I think it’s what you’re looking for. Definitely no bubblegum or table sugar in the saison I just kegged last night. Very dry at 1.002, down from 1.052.

Originally posted by HornyDevil

Originally posted by flabeer
3711 just doesn’t have the character, dryness and spice.

Are you saying that 3711 doesn’t dry out a beer sufficiently?

Originally posted by flabeer

Originally posted by HornyDevil

Originally posted by flabeer
3711 just doesn’t have the character, dryness and spice.

Are you saying that 3711 doesn’t dry out a beer sufficiently?

Yes. There’s a difference between full attenuation and dryness.
Look at the source of the two strains. Try the beers. Which comes off more dry and spicey, DuPont or Thiriez? Not saying 3711 is the wrong yeast.
It finishes faster than the DuPont strains first generation. That’s the main reason for the big push toward 3711. No comparison in my opinion.