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Old 01-14-2013, 01:46 PM   #1
Jayhem
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Default Wyeast Trappist 3787 is ridiculous!

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!


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Old 01-19-2013, 11:50 AM   #2
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I recently brewed an 1.100 (dark strong-ish) with 3787 and I had beer on the ceiling from it :-( evidently 4 days with hose in wasn't quite enough!

If I do this recipe again I'm gonna make sure I filter out the trub as much as possible, seems like you need every inch you can get with this yeast.


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Old 01-19-2013, 04:06 PM   #3
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I always use Fermcap anti-foam with 3787, in the stir plate starter and in the fermenter. Works perfectly for this yeast. Otherwise a big mess.
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Old 01-19-2013, 05:15 PM   #4
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I does start off fast and often goes crazy, but on the other hand it can take a long time to get the last few points of attenuation. It seems to get down close and then take forever to fully finish.
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Old 01-19-2013, 10:31 PM   #5
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You need lots of extra headspace with this yeast, particularly if your ambient is 63/beer is 67-8 degrees. I frequently put 4.5-5 gallons in a 6.5 gallon carboy and still sweat it with 59-60 ambient temps.
It'll settle down and you'll need to warm it up to 70-75 late in fermentation to make sure it finishes.
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Old 01-21-2013, 03:07 PM   #6
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Quote:
Originally Posted by pdxal View Post
You need lots of extra headspace with this yeast, particularly if your ambient is 63/beer is 67-8 degrees. I frequently put 4.5-5 gallons in a 6.5 gallon carboy and still sweat it with 59-60 ambient temps.
It'll settle down and you'll need to warm it up to 70-75 late in fermentation to make sure it finishes.
My ambient was actually 59 for the first 4 days, my beer temp was 63-64F and it was still going off like mad!

Today I am on day 8 of fermentation and it looks like it is finally slowing down, just a few bubbles ever 5 seconds from airlock.

I have brought the beer temp up to 67F and plan to bring it up to 71F at day 10 to help attenuation. I'm also planning to start shaking the fermenter lightly every day to help it finish. I plan to go ~28 days in primary with this one before bottling, should this be enough? I will take gravity readings before bottling.


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