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Old 01-17-2010, 06:00 PM   #11
Bendbiker
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May 2009
Montreal
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wlp500 absolutely is my favorite yeast. It is the Chimay yeast indeed. It's fruity and earthy and wonderful.

 
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Old 01-27-2012, 03:19 PM   #12
Andrewtherooster
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Mar 2011
Grand Rapids, MI
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I am a huge fan of the WYeast 1762. I get this big prune/date aroma off it when I ferment warmer, and it attenuates very well. It brought my Belgian Strong Dark from 1.094 to 1.014!
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Old 01-27-2012, 03:36 PM   #13
ao125
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Oct 2010
Alexandria, VA
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I used Wyeast 1762 Abbey II in a DIPA and it was awesome.
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Old 01-27-2012, 04:10 PM   #14
HokieBrewer
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Sep 2008
Greensboro, NC
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I've got a BDS aging right now. Fermented with Wyeast 3787. Haven't tried it yet, but it smells awesome.
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Old 01-27-2012, 04:13 PM   #15
Andrewtherooster
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Quote:
Originally Posted by ao125 View Post
I used Wyeast 1762 Abbey II in a DIPA and it was awesome.
That sounds interesting! What was the recipe? I have sort-of a Belgian IPA fermenting with it right now.
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Old 01-27-2012, 04:19 PM   #16
ao125
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Oct 2010
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Quote:
Originally Posted by Andrewtherooster View Post
That sounds interesting! What was the recipe? I have sort-of a Belgian IPA fermenting with it right now.
http://hopville.com/recipe/636960/im...son-sauvin-ipa
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Old 01-27-2012, 08:20 PM   #17
beergolf
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3787 or 1214 are the two I use most often.

 
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Old 01-27-2012, 08:54 PM   #18
DannPM
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Jan 2011
Pittsburg, KS
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3787 is my favorite
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Old 01-28-2012, 03:11 AM   #19
El_Exorcisto
 
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Herkimer, NY
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I built up Ommegang's yeast from a bottle of their Abbey Ale and brewed a few batches from it. It made some really nice fruity flavors and gave a lot of depth. I'll probably do it again soon since I'm getting a lab slowly pieced together.
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Old 01-28-2012, 01:06 PM   #20
duckmanco
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Sep 2010
VA
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Quote:
Originally Posted by DannPM View Post
3787 is my favorite
Hands down that yeast is bad a**. I made a patersbier with it and was blown away at the character it gives to the beer. Also you can ferment it cool at 64 or so or ferment it at 78 and see how the ester profile changes. Awesome yeast.

 
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