I'm posting in this thread to bump it, as this is the strain I'm using in my first batch (a Belgian blonde extract kit with specialty grains).
OG was around 1.045 (at 70F). It developed a nice frothy kraussen and was having quite a party in the carboy, but after 5 days it's looking more like a quiet evening of old movies hunkered down on the sofa. (crusty bits of hop pellet residue on the sides of the carboy, little fluffy floaty bubbles on the surface, little or no activity from the airlock - which I understand is perfectly normal).
The instructions call for 2 weeks in the primary, then 2 weeks of bottle conditioning.
I'm wondering what personal experience folks have had with this yeast, understanding that it's a little on the sleepy side. I wasn't even going to measure it with the hydrometer until it's 2nd week was up. Want to get the most out of this yeast, being a big fan of Unibroue.
Here's what the yeast is eating:
SPECIALTY GRAIN (20 minutes at 160-170F)
- 0.75 lbs Belgian Cara 8
- 0.25 lbs Biscuit Malt
FERMENTABLES
- 3.15 lbs Pilsen malt syrup
- 2 lbs Pilsen DME
Will 3 weeks in the primary add to the flavor? longer? I've also read that bumping the temperatures up a bit later in the fermenting cycle helps with this yeast.
I've seen a few threads where folks have talked about using this yeast in a recipe, but I haven't seen any follow-up about how it turned out.