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?
Drinking: Oaked Tripel * Strong Dark Belgian (100% Brett L & C) * Golden Raisin Abbey Ale * Fantome Printemps
Bulk Aging: Pale Sour * Consecration Clone * Flanders Red * Lambic Solera * Soured Tripel * KBS Clone
Next Up: Dark Fig Brandy Saison