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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Westmalle (Wyeast 3787/WLP530) Impressions
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Old 10-03-2014, 05:10 PM   #31
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As OP, I though I'd follow up.

This is a fantasitic yeast. I bottle conditioned a dubbel after 3-4 weeks in primary and 20 days lagering a 41 degrees. The beer won BOS at my county fair homebrew competition. I fermented around 69 degrees for the first week and then at ambient temps (while on vacation) for another three.

This is pretty anecdotal, since I've only brewed one beer with it recently, but I would say that the views about his yeast are confirmed by my experience: it needs time to mellow but once it does, it has a wonderful balance of fruity esters and peppery phenols. I hate overly phenolic beer, but this yeas puts just the right touch for complexity.

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Old 10-03-2014, 11:39 PM   #32
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Originally Posted by BrewSavage View Post
As usual I should have consulted this forum before brewing instead of after.

Pretty much all the observations made about this yeast have held true for me.

I brewed a very tasty blonde in June using this yeast. However, I should have let it go longer before bottling. I only gave it 16 days in the primary and went straight to bottling, using 5 oz of priming sugar.

Great taste but far too fizzy, and the dimples on my caps have been pushed back. No bottles have exploded yet, but i'm handling them with extreme caution.

I will brew with this yeast again but I will:
- Give it plenty of time and pay closer attention to its gravity.
- cut back on the priming sugar.
Warm it up at the end too.
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