wlp530 / wyeast 3787 / westmalle yeast - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > wlp530 / wyeast 3787 / westmalle yeast

Reply
 
Thread Tools
Old 10-25-2012, 05:59 PM   #1
maida7
Recipes 
 
Nov 2009
Asheville, NC
Posts: 2,827
Liked 48 Times on 41 Posts



I know a lot of people love this yeast and I'm considering making it my goto belgian strain. What is your experience? More specifically what flavors can I expect at various temps?

 
Reply With Quote
Old 10-25-2012, 06:06 PM   #2
sweetcell
HBT_SUPPORTER.png
 
sweetcell's Avatar
Recipes 
 
Jan 2012
Rockville, MD
Posts: 5,083
Liked 951 Times on 693 Posts


there must be over 100 threads on this forum about this popular yeast. try doing a search for "3787" using the Google search function - click the down-arrow beside the word "Search" at the top of the page, don't use the default search. good luck!
__________________
What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
Reply With Quote
Old 10-25-2012, 06:15 PM   #3
maida7
Recipes 
 
Nov 2009
Asheville, NC
Posts: 2,827
Liked 48 Times on 41 Posts


Quote:
Originally Posted by sweetcell View Post
there must be over 100 threads on this forum about this popular yeast. try doing a search for "3787" using the Google search function - click the down-arrow beside the word "Search" at the top of the page, don't use the default search. good luck!

Ok but what's your experience?

 
Reply With Quote
Old 10-25-2012, 06:41 PM   #4
solbes
Recipes 
 
Jul 2011
Ramsey & Akeley, Mn
Posts: 2,975
Liked 237 Times on 217 Posts


I have used 3787 in 4 batches: 1 patersbier, 1 dubbel, and 2 tripels. All four were fermented somewhat similar. Always pitched low, say 62. Control to 64 for first 36 hours or so. Then I let them slowly rise to upper 60's or 70. You will get plenty of the characteristic phenols and esters with this approach, but the spicy phenols may take time to show up (3-6 months).

I really like the flavor, but am considering other belgian yeasts for future brews for a few reasons. One variety. Two, this yeast is absolutely beastly at the upper gravities. It will blow a lid sky high even with Fermcap S added. A large 6.5 carboy with large ID blowoff tube would negate this risk, but I don't have that yet. Three, this yeast will go dormant in primary at some FG, usually pretty dry. And for some reason fermentation starts up again in a carboy, bottle, etc. Sometimes many months after it was brewed. One tripel and one dubbel overcarbed because of this. Not sure if I'm doing anything wrong in this area, but they sit in primary and secondary for plenty of time.
__________________
Primary #1: Umlaut my Kölsch VII #2: Empty
Secondary #1
: Empty #2: Empty #3: Cab MerMarqeNac Wine
Kegged
: Mugged a Monk Paters
Bottles
: Dark Belgian Strong, Black Raspberry Rhubarb wine, RIS, Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA

 
Reply With Quote
Old 10-25-2012, 09:00 PM   #5
aceparadis
Recipes 
 
Jun 2012
Edmonton, AB
Posts: 73
Liked 1 Times on 1 Posts


This is my primary goto yeast for cysers, I find she likes to be coddled for high gravities. Don't be surprised if you dont see any activity for 72 hours and if she suddenly stops all visable activity, shes still working. I find shes a slow fermentor and produces amazing results everytime. At low temperatures I get cottoncandy phenols, at higher temps she gives me clove and pepper.

 
Reply With Quote
Old 10-25-2012, 11:44 PM   #6
marc06
Recipes 
 
Sep 2008
Wilmington, NC
Posts: 246
Liked 3 Times on 3 Posts


This is my go to Belgian yeast. With my experiences, I start it the mid 60s and let it ramp up. I think the flavours will vary more so with the beer. For example, I brewed a belgian blond and triple from the same batch, just added water to the blond to bring the og down and I pitched both beers on a slurry of the yeast. The beers were drastically different. The blond was one of the best beers I have made, while the triple still has the alcohol bite. One thing I have noticed though, it takes a while for this one to floc.

 
Reply With Quote
Old 10-26-2012, 12:32 PM   #7
maida7
Recipes 
 
Nov 2009
Asheville, NC
Posts: 2,827
Liked 48 Times on 41 Posts


Quote:
Originally Posted by solbes View Post
I have used 3787 in 4 batches: 1 patersbier, 1 dubbel, and 2 tripels. All four were fermented somewhat similar. Always pitched low, say 62. Control to 64 for first 36 hours or so. Then I let them slowly rise to upper 60's or 70. You will get plenty of the characteristic phenols and esters with this approach, but the spicy phenols may take time to show up (3-6 months).

I really like the flavor, but am considering other belgian yeasts for future brews for a few reasons. One variety. Two, this yeast is absolutely beastly at the upper gravities. It will blow a lid sky high even with Fermcap S added. A large 6.5 carboy with large ID blowoff tube would negate this risk, but I don't have that yet. Three, this yeast will go dormant in primary at some FG, usually pretty dry. And for some reason fermentation starts up again in a carboy, bottle, etc. Sometimes many months after it was brewed. One tripel and one dubbel overcarbed because of this. Not sure if I'm doing anything wrong in this area, but they sit in primary and secondary for plenty of time.
I ferment in 15.5 gallon sanke kegs so blow off is never a problem.

 
Reply With Quote
Old 10-27-2012, 12:13 AM   #8
pdxal
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jul 2010
Portland, OR
Posts: 1,596
Liked 174 Times on 160 Posts


It can be a beast and blow off krausen like you wouldn't believe, have lots of room or a blow off tube.
It likes to finish warm. If I don't crank it up at the end of fermetation it ends up overcarbing because it continues or restarts fermenting in the bottle.
That said, it is an awesome yeast, lots of "Belgian" character when treated well. Fermented lower less phenols and more malt, fermented warmer more phenols/spicy. Always a strong attenuator.

 
Reply With Quote
Old 10-27-2012, 12:59 AM   #9
guitarist_713
Recipes 
 
Jun 2012
Posts: 80
Liked 19 Times on 3 Posts


I used it to make a Trippel and it turned out really well. Then I made a monster double IPA using the 3787 yeast cake. There were so many hops in it i couldnt taste the Belgian yeast characteristics. It always produces a beer with a dry finish. Blow off tube is a must when fermenting a beer with a high gravity.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 3787 hogwash Fermentation & Yeast 3 10-08-2012 01:11 AM
Wyeast 3787 dawgman Fermentation & Yeast 2 03-16-2012 02:08 AM
Wyeast 3787 dawgman Fermentation & Yeast 2 02-13-2011 11:28 PM
Wyeast 3787 Mantis Fermentation & Yeast 12 11-04-2009 10:23 PM
Wyeast 3787 - Trappist High Gravity yeast question EinGutesBier Recipes/Ingredients 6 05-22-2008 07:16 PM


Forum Jump