This is the most tenacious yeast I've ever brewed with!
I brewed a Belgian Dubbel (OG 1.070) this weekend.
Used a 2-step starter for the 3787 per the yeastcalc tool.
Pitched the yeast at 65F and put the fermenter in temp control to keep the beer temp at 63F. I had 5.2 gallons in a 6 gallon carboy with cap and 1/2" blowoff tube.
Within 3 hours I had 1/2" of Krausen!
At 8 hours I had 3" of krausen!
at 16 hours the krausen was already FLOWING out the blow off tube.
Now after 36 hours I'm a bit concerned as the level of beer in my carboy has dropped by about 1/2 gallon to blow off loss!
How much "extra headspace" do I need with this yeast?
I figured fermenting at 63F would slow this stuff down but that's not the case!