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Old 10-16-2013, 09:01 PM   #1
umoyk
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Apr 2013
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Has anyone used it?
I am a bit intrigued by the description:

Spicy, phenolic, and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer.

Origin: Ingelmunster, Belgium
Flocculation: Medium
Attenuation: 74-79%
Temperature Range: 65-80F, 18-27C
Alcohol Tolerance: 12% ABV

They recommend it for either Belgian Dark Strong Ale, Flanders Brown Ale/Oud Bruin, or Saison, which I think is strange. It seems that some people believe it's from Kasteel, but these beers seem to be described as sweet and thick.

Umoyk

 
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Old 10-16-2013, 09:13 PM   #2
bizarrojosh
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Mar 2012
Atlanta, GA
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If you try it let me know how it turns out. I'm really interested in this yeast but haven't had a chance to get it

 
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Old 10-16-2013, 09:40 PM   #3
beergolf
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Where are you seeing this yeast?

I have never seen it and am interested intrying it out. I like trying new yeasts and Belgians and Saisons are some of my favorite styles to brew.

 
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Old 10-17-2013, 02:00 AM   #4
NcBrewer35
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Nov 2010
Charlotte, North Carolina
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Quote:
Originally Posted by beergolf View Post
Where are you seeing this yeast?

I have never seen it and am interested intrying it out. I like trying new yeasts and Belgians and Saisons are some of my favorite styles to brew.
http://www.wyeastlab.com/PC3rdq2013.cfm

Although I dont know where he got the "Dutch Castle" part from. I see it listed as "Wyeast 3822-PC Belgian Dark Ale"

 
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Old 10-17-2013, 12:55 PM   #5
beergolf
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Quote:
Originally Posted by NcBrewer35 View Post
http://www.wyeastlab.com/PC3rdq2013.cfm

Although I dont know where he got the "Dutch Castle" part from. I see it listed as "Wyeast 3822-PC Belgian Dark Ale"
Ahhh That explains it. I was just looking at the name not he number.

 
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Old 10-18-2013, 09:50 AM   #6
umoyk
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Apr 2013
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Here is where I found the name:
http://www.wyeastlab.com/hb_yeaststr...tail.cfm?ID=66

yeah, I don't understand why it has different names. Even the descriptions and the styles listed are different. This is the second one:

Wyeast 3822-PC Belgian Dark Ale

Beer Styles: BBelgian Strong Dark and Golden Ales, Belgian Quadrupel, Oud Bruin/Flanders Brown, Fruit Beers, Belgian Specialty Beers
Profile: This unique Belgian ale yeast is a high acid producer with balanced ester and phenol production allowing a good expression of malt profile, especially the strong flavors of darker malts and sugars. High alcohol tolerance. Spicy, tart, and dry on the palate with a very complex finish.

Alc. Tolerance 12% ABV
Flocculation medium
Attenuation 74-79%
Temp. Range 65-80F (18-27C)

 
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Old 10-18-2013, 12:36 PM   #7
Warthaug
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Apr 2011
, Ontario
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I'm brewing a dark-strong with it now. Tasting at transfer to secondary was amazing - some peppery phenols, some esters, a hint of acid. I cannot wait for it to be done.

FWIW, this yeast has been released by wyeast a number of times, under the names "Dutch Castle", "Ingelmunster" and the current "Belgian Dark" moniker. I'm not sure why the name (and to some extent, the description) changes, but the yeast remains the same.

Bryan

EDIT: At least in my beer, this yeast was a beast. Kraussen fell within four days, gravity at transfer to the secondary was 1.003!
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Old 10-28-2013, 02:03 AM   #8
nhansen
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Dec 2011
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Just added this to what is basically a Rochefort 8 clone. Not sure I'm going to be able to keep it as warm as it might like or present it with much of a challenge attenuation-wise. My OG was a mere 1.085 and this thing reads like it is a horse. Picked it up because the LHBS didn't have the Belgian Abbey II that I was looking for.
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Old 11-11-2013, 11:23 PM   #9
PghMakesMeDrunk
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Nov 2012
Pittsburgh, Pennsylvania
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I just pitched it into some 1.053 Belgian Stout wort. Using it as a starter beer for a BDSA I'll be brewing next. The descriptors sounded like it might be good in a Stout, we shall see..

 
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Old 11-11-2013, 11:38 PM   #10
tagz
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Subbed.

 
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