stevehollx
Well-Known Member
I used 1762 (rochefort) yeast in a tripel recently, and some slight lacked the spiciess that I was looking for once it aged. Now, I do like my tripel on the full bodied/sweeter side of things, so I'm not looking for the spicy phenols that Westmalle's tripel has. Let's say if we drew a line between 1762 and 3787, I'd want my tripel to be 25-33% to the right of 1762 in spiciness.
What would you recommend for something a step up from 1762 in spicy complexity without losing too much of the fruity/full-bodied flavor that I got with 1762? Would the 1214 Chimay yeast get me there, or would that be too estery? How does the 3522 Achouffe strain stack up with 1762?
What would you recommend for something a step up from 1762 in spicy complexity without losing too much of the fruity/full-bodied flavor that I got with 1762? Would the 1214 Chimay yeast get me there, or would that be too estery? How does the 3522 Achouffe strain stack up with 1762?