Wyeast 3789-PC - Trappist Blend

Anyone try this strain? What were your results? Do you know where can find the specifics; flocculation, attenuation, etc?

This is limited production and started this month.

http://www.wyeastlab.com/rw_yeaststrain.cfm

If anyone has tried it, I doubt they'd have a finished beer by now. I also intend on trying it, so I'd like to know how it is.

I just found this online at another forum, they didn't cite a source so who knows but its better than nothing:

Wyeast 3789-PC Trappist Blend
Beer Styles: Belgian Specialty Ale, Belgian Pale Ale, Flanders Red, Oud Bruin
Profile: A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.

Alc. Tolerance 12% ABV
Flocculation medium
Attenuation 75-80%
Temperature Range 68-85°F (18-30°C)

I believe this is intended to be an Orval blend and the Saccharomyces is 3522 Ardennes. Let us know how it turns out if you use this. I am planning a Dubbel with sour cherries using this yeast. I'll probably start it in late March.