Wyeast 3522 Belgian Ardennes - Info

This is for the archives, for people's searches, keeping track of yeast performance. Will update as it comes along:

Source: Harvested from my last batch. Pitched 2 cups of moderately thick slurry (Approx. 253 Billion cells)

Day 0: 1.063 (Temp: 65 degrees F)
Day 1: (Temp: 66.5 degrees F)
Day 2: 1.025 (Temp: 66.7 Degrees; Apparent Attenuation: 57.49% )
Day 3: (Temp: 68.1 degrees F)
Day 4: (Temp: 69 degrees F)
Day 5: 1.015 (Temp: 70.5 degrees F; Apparent Attenuation: 72.93%)
Day 6: (Temp: 71.8 degrees F)
Day 7: (Temp: 71.6 degrees F; heavy flocculation starting to occur)
Day 8: 1.009 (Temp: 74.1 degrees F; Apparent Attenuation: 82.77%)
Day 9: (Temp: 74.1 degrees F --> Temp: 66.7 degrees F)
Day 10: (Temp: 55.7 degrees F)
Day 11: 1.007 (Temp: 63 degrees F; Apparent Attenuation: 86.63%) (Bottled) (End of Primary Fermentation)

Tiny problem in that your grain/sugar bill, along with mash temps all will have an effect on the attenuation.

FYI using up to 15% sugar I always get 91-93% attenuation with wlp550 -wy3522 all below 77F

Houblon said:

Tiny problem in that your grain/sugar bill, along with mash temps all will have an effect on the attenuation.

FYI using up to 15% sugar I always get 91-93% attenuation with wlp550 -wy3522 all below 77F

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Good call man. I'm working with the below:

Pilsen Malt, 11.00 lbs
American Crystal Malt 10, 1.00 lbs
Sucrose, 0.88 lbs (Added @ 10 minute mark in the boil)

Mashed @ 153 for 70 minutes

I bet 85% easy

Houblon said:

I bet 85% easy

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You were right on man! I'm bottling tonight @ 86.6% attenuation Tasted a the hydro sample and this may be my best beer yet, knock on wood!

You'd never guess this was 7.33% ABV, even tasting it at ~70 degrees!

Saw this thread, I'm in the midst of a 3522 myself.
10 lbs pilsner, l lb crystal 60, 4oz victory
Mashed @ 152 60 min
OG 1.067 (5.4G)
Cell count 210B (approx)
Fermentation Temp Started @ 59-60
raised to 65 over the next 24 hrs. Kept @65
30hr mark needed a blowoff tube (on a 7.2G carboy)
Day 12 Gravity @ 1.0125, 81.3% (still seeing some slight activity though)
Thinking of shutting things down at this point and kegging it, thoughts?

WHYB said:

Saw this thread, I'm in the midst of a 3522 myself.
10 lbs pilsner, l lb crystal 60, 4oz victory
Mashed @ 152 60 min
OG 1.067 (5.4G)
Cell count 210B (approx)
Fermentation Temp Started @ 59-60
raised to 65 over the next 24 hrs. Kept @65
30hr mark needed a blowoff tube (on a 7.2G carboy)
Day 12 Gravity @ 1.0125, 81.3% (still seeing some slight activity though)
Thinking of shutting things down at this point and kegging it, thoughts?

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Thats the exact FG mine finished at. (Scarey)

Has anyone used this yeast at temps above 75°?

I've finished at 77 78 before. The old wyeast specs had the upper limit on this one at 85, not sure why they lowered the recommended range though. From my use of 3522 you are only going to get good esters not fusels and definitely not banana.

DannPM said:

From my use of 3522 you are only going to get good esters not fusels and definitely not banana.

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At 78°?

For some reason, I was thinking I could ferment this at basement temps (aorunf 75° right now) but if I do, this is probably going to get into the low 80's.

I was going to brew three batches this weekend, but I can only fit two batches into my fermentation fridge. I had planned on letting this beer just sit out, but I think I may have to put off one of the other beers for two weeks. Oh well, that's the way it goes.

I used it for a Blegian Blonde. I put it a room that is at 73-74. I did what I usually do with Belgian yeasts. Cool the wort to 64ish and pitch. Then just let the yeast ramp up to where it wants. Turned out great.

You should be fine.

That yeast gets hot if you let it! Like 10-15 above ambient easy.

Yeah my Belgian pale I just kegged up I pitched it at 58 degrees intention to let it run, end of day two it was at 72, day three it hit 77, no temp assistance at any point. Beer was done on day four and the hydro sample was super tasty at that point, amazing.

Imo it can make a dummy-proof Belgian, I think it tastes better pitching cold and letting it run, which is easy as hell to manage too.