heywolfie1015
Well-Known Member
I was curious if anyone else has ever had this experience with 3787. I brewed up a Belgian Dark using 3787 as my yeast. OG around 1.078 and it attenuated down to 1.010. Recipe was:
14 lbs. Belgian pale
0.25 lb Crystal 40L
0.25 lb Crystal 10L
0.25 lb CaraVienne
0.25 lb CaraPils
0.25 lb Belgian Special "B"
2 lbs. Amber candi syrup during primary fermentation
1.25 oz Styrian Goldings (60 min)
Mashed at 149 for 90 minutes. Pitched a huge starter and fermented between 68-73.
I just bottled this weekend and was somewhat surprised by the taste. This thing has been fermenting since January 9: two weeks in primary and then the rest in secondary. When I tasted it, the beer was sort of sweet, but also dry. Very complex with fruity undertones, but the sweetness is what surprised me (and not in a bad way).
I guess my main question is whether this surprises anybody else? For having such great attenuation and low FG, the sweetness sort of came out of nowhere for me. Is it totally attributable to the yeast?
14 lbs. Belgian pale
0.25 lb Crystal 40L
0.25 lb Crystal 10L
0.25 lb CaraVienne
0.25 lb CaraPils
0.25 lb Belgian Special "B"
2 lbs. Amber candi syrup during primary fermentation
1.25 oz Styrian Goldings (60 min)
Mashed at 149 for 90 minutes. Pitched a huge starter and fermented between 68-73.
I just bottled this weekend and was somewhat surprised by the taste. This thing has been fermenting since January 9: two weeks in primary and then the rest in secondary. When I tasted it, the beer was sort of sweet, but also dry. Very complex with fruity undertones, but the sweetness is what surprised me (and not in a bad way).
I guess my main question is whether this surprises anybody else? For having such great attenuation and low FG, the sweetness sort of came out of nowhere for me. Is it totally attributable to the yeast?