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Old 08-18-2012, 04:49 AM   #11
slarkin712's Avatar
Sep 2011
St. Louis, MO
Posts: 796
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3787 can be very vigorous, as you have commented. Temps in the mid 80s are a little high, so I'd like to hear how it turns out with a little bit of aging. I've taken that yeast as high as 80 before, but it was when fermentation was nearly complete. As far as reusing that yeast, from my experience it has worked very well. I top cropped it from a pale ale, then a dubbel, then a tripel, and they all came out great and attenuated very well. Looking forward to hearing how yours turns out.

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Old 08-18-2012, 01:45 PM   #12
Jun 2011
Aylmer, Ontario
Posts: 47
Liked 1 Times on 1 Posts

Ya, I didnt know what to think when I read about the fermentation temp on Saq's recipe. He always lets the yeast carry it 82-83F for the esters and has won Westvleteren 12 clone competitions. The samples taste amazing right now...just gotta wait 7 more weeks! ......tick...........tock..............tick....... ...........................tock, lol.

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