Wyeast 3864 Canadian/Belgian ale

mr x · 11-02-2007, 11:09 PM

I picked up a pack of this to make Trois Pistoles from Beer Captured. Anybody have any other clone recipes that they have used this strain with?

mr x · 12-03-2007, 04:45 PM

Has anybody used this yeast before? I brewed a Trois Pistoles on Nov 21 and I'm still getting a small bit of fermentation activity in the airlock - I thought it would have been done by now. I pitched a 3 liter starter and the temp is in the mid 70s.

landhoney · 12-04-2007, 04:14 AM

Have not brewed this, but the guy seems good:
http://stoutguy.com/beer/recipes/Transumptum_Acerbus.html
I don't think its a clone of anything, but looks like a good brew.

mr x · 12-04-2007, 11:15 AM

That does look interesting. Thanks!!

mr x · 01-10-2008, 08:21 PM

This yeast is irritating. I brewed Three Pistoles on November 21, and it still seems to be fermenting. It's been in the carboy in a cool basement (55-60 f), and I am getting a slight trail of bubbles, enough to see one layer on the top of the beer around the edges.

I racked to my keg, and have some leftovers I am tasting. I put some in a small Bodum tea cup, and after I got around to have a taste, the entire surface of the cup is covered in bubbles!! WTF is up with that? I finished the third week of fermenting at 80+ degrees...

**Chriso** · 01-10-2008, 09:06 PM

My White Labs Edinburgh is doing the same thing in my Scottish 80/-. It's been 14 days, and it's still at 1020 instead of 1010. I've peeked every 2 days and the krausen still hasn't dropped, even if I disturb it with a sanitized spoon, it re-forms within 10 minutes. Room temps are 67-68, so internal temp shouldn't be more than about 71F. Needs to hurry up, the bugger, because I gotta bottle this for a competition, or at very least keg it and force carb. Rrrrr.

Given, 14 days and 6 weeks are a big difference. But I'm just sayin, I feel your pain.

clearyt1 · 02-05-2008, 02:18 AM

Quote:

Originally Posted by mr x

This yeast is irritating. I brewed Three Pistoles on November 21, and it still seems to be fermenting. It's been in the carboy in a cool basement (55-60 f), and I am getting a slight trail of bubbles, enough to see one layer on the top of the beer around the edges.

I racked to my keg, and have some leftovers I am tasting. I put some in a small Bodum tea cup, and after I got around to have a taste, the entire surface of the cup is covered in bubbles!! WTF is up with that? I finished the third week of fermenting at 80+ degrees...

Just read this post because of the freakiness of VSS 3864 Belgain Canadian in my last batch (a Belgian IPA). I put this batch in the secondary after 14 days, and the bugger bubbled away just like this for me too.

When I noticed this (day 3 in the secondary), I opened the air lock and got the rankest whiff- imaginable--thought the brew was infected with the same mold that destroyed another batch this summer.

I was too lazy and sad to pitch the batch for another week (as it slowly bubbled away every day!). But when I finally got the courage to throw it out, I took a quick whiff (then a taste), and was surprised to see the batch was actually fine. Just some strange behavior by this yeast. I transferred the batch to a keg to condition till at least summer, but I now have some high hopes.

Anyway, I almost tossed a $$$$ and difficult beer to brew because this yeast acted so freaky. Moral of the story is always prepare for the unexpected, especially with a new, uncharted yeast.

mr x · 02-05-2008, 08:36 AM

Yeah, I noticed on the Wyeast site that they list at least one of their Belgian strains (1388) as continuing to release CO2:

'May continue to produce CO2 for an extended period after packaging or collection, while in refrigerated storage.'

I wonder if this strain has those same properties? I'm letting mine condition for a while as well, so I hope it's good.

clearyt1 · 02-05-2008, 07:48 PM

Thanks X. One more quick question--Did you notice any foul smell with 3864, like I had mentioned. That's what really freaked me out, coupled with the continued bubbling.

I've brewed a few Octoberfests that left the lager fridge with some serious stank, but this latest batch with 3864 could clear out a room with the smell. I honestly thought nothing that smelled that bad could not have spoiled, especially since this wasn't a lager strain.

mr x · 02-06-2008, 09:15 AM

I didn't really notice any odd/bad smell, but I don't have the best nose either.