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Old 11-16-2012, 02:17 PM   #1
billl
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Default Wy 3522

I had never used this before and decided to give it a try. The recipe was along the lines of a Belgian Dark strong ale.

Made a starter Tuesday with the WY 3522. It volcano-ed out the top of the flask overnight. It settled in eventually with a couple inch layer of foam/krausen. It bubbled away very actively and never seemed to slow down. I pitched it last night and it is going crazy this morning.

It's a 5 gallon batch in a 7.5 gallon bucket. I've got a blowoff tube on and the fridge holding it at 65, but it was already spitting foam up into the tube after only 8 hours. I was planning to let it free rise, but I think I'm going to have to hold it cool until it settles a bit.

Anyone have experience with this strain? I'm hoping for a somewhat restrained, spicy beligian funk with smooth alcohol notes. Anyone with advice on how to walk that tightrope?

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Old 11-16-2012, 07:47 PM   #2
AmandaK
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I ferment that yeast around 70 for the flavor profile you're looking for. Then I do a pseudo-lager around 50 after reaching FG - helps calm any alcohols.

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On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
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Old 11-16-2012, 08:41 PM   #3
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How long do you pseudo-lager for?

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Old 11-19-2012, 11:59 AM   #4
AmandaK
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3-4 weeks. I do it for all my Belgians, which I think I picked up from a description about how Duvel does their beers.

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BJCP National Beer Judge
On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
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