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Old 02-04-2008, 08:20 PM   #1
debaniel
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Default E-Mail from Wyeast about 3787

Started a new thread, because the old one kinda dropped off, and this is probably useful for a lot of us here on the forums...

I e-mailed Wyeast asking about the High Gravity Trappist 3787 strain - here is the original e-mail:

Greetings!

There has been some discussion on the Homebrewtalk.com forums regarding
the 3787 yeast - you mention in your website that the 3787 "This type
of
yeast benefits from incremental feeding of sugars during fermentation,
making suitable conditions for doubles and triples, to ferment to
dryness."

What sort of differences can be expected in adding the sugar during
fermentation as opposed to adding it during the boil? Why does the
yeast
create a drier beer this way, and how would it affect the flavor
profile?

Thanks so much




And... here is Wyeast's very interesting reply...



Thank you for the email.

Excellent questions. 3787 can sometimes struggle to attenuate high
gravity wort. It will commonly form a dense cap in big beers which can
minimize the number of cells in suspension doing the actual work. In
addition, it is highly flocculent and can drop out of suspension
towards
the tail end of fermentation leaving some residual sugar. Gentle
agitation of the carboy can help with attenuation. This being said,
3787 has wonderful and unique character which makes it my favorite
Belgian strain.

Dosing the carboy with sugar during the course of fermentation will
keep
the sugar levels lower which can minimize the cap formation and
increase
the likelihood of complete attenuation. This will also change the
profile of the beer by lowering ester formation.

Please remember that all strains perform slightly differently in each
brew house. I suggest to continue experimenting with the strain to
find
what works in your brewery.

I hope that this helps.

Cheers,

Greg


Greg Doss
Quality Control Manager
Microbiologist/ Brewer
Wyeast Laboratories, Inc.

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Old 02-04-2008, 08:58 PM   #2
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Interesting. I've used the sugar trick to help a saison finish up, but never had to with this yeast.

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Old 02-04-2008, 09:02 PM   #3
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I'll have to try that the next time I do a Belgian. That is my favorite Belgian strain.

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Old 02-21-2008, 11:53 AM   #4
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The cap formation, would this be the krausen? I brewed up a tripel on Monday night with this yeast strain. Tuesday night I found the krausen was like maybe 1/2 inch thick. Last night I found it at about 3 inches thick. I am using a 6 gal better bottle and am currently at a little over 3 gallons with original gravity of 1.064. I was going to feed it again and bump it up to 4 gallons, but with the krausen the way it is, I'll run out of room!

I was planning on grabbing a gravity sample tonight and if it is below 1.030, I would feed it again. Or should I wait until later?

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Old 02-21-2008, 12:12 PM   #5
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I wonder if making a big starter makes a difference. My last tripel went from 1.089 to 1.015 with this yeast and no feedings.

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Old 02-21-2008, 12:19 PM   #6
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Quote:
Originally Posted by bikegeek
I wonder if making a big starter makes a difference. My last tripel went from 1.089 to 1.015 with this yeast and no feedings.
Based on your batch, feeding wouldn't have been necessary, heck you got over 80% attenuation...

I am trying the feeding method based on researching here. Did your krausen get very large?
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Old 02-21-2008, 12:59 PM   #7
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I haven't used the 3787 before, but I got excellent attenuation with the 1762 on my tripel, and no dosings during fermentation. The only time I've used dosings is with the wlp099, trying to get to 15% for the Mephistopheles. I can't see bothering with dosings on anything below 1.100 OG, really.

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Old 02-21-2008, 02:04 PM   #8
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I did a Bier de Garde and a Triple over the summer with 3787. I used the Bier de Garde as a starter for the Triple. Both of them had tremendous blow offs but came out excellent. I didn't feed them any sugar but I did pitch a lot of yeast (I did a starter for the Bier de Garde). Next time I use it, I'll use some Fermcap on it so I'm not cleaning yeast up off the floor. I ended up with 84 and 86% attenuation respectively. Awesome yeast.

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Old 02-21-2008, 03:02 PM   #9
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Quote:
Originally Posted by Evan!
I can't see bothering with dosings on anything below 1.100 OG, really.
That's probably a really good point that I didn't think of. I mean, I'm not trying to get 15%. But dumb me, figured I try the feeding route. Oh well.

Quote:
Originally Posted by jdoiv
Both of them had tremendous blow offs but came out excellent. I ended up with 84 and 86% attenuation respectively. Awesome yeast.
Yeah I know. Good thing I'm only at 3 gal in the better bottle. I have so much foaming on top its crazy. >80% attenuation is awesome. I hope I get around the same!

If you guys were going the feeding route, would dosing below 1.03 be okay? Or do you guys think I need to wait until its lower? Or don't even bother and just feed it when I get home?
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Old 02-21-2008, 03:05 PM   #10
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i have my first batch with 3787 in primary now - been there over two weeks - and WOW what a blow-off... i was actually getting a bit concerned by all the yeast that was blowing out...

the stuff i kept cleaning off the floor sure did smell nice, though!


i did not use the feeding method for this batch, as the OG was only about 1.070... i plan on washing the yeast and saving it, and the next batch I do, i'll try the feeding method and see how it works out.

Mulcahey's - as long as you are still in active fermentation, i imagine adding more fermentables would be fine. Keep us updated!

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