Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wyeast 3822 PC - Dutch Castle
Reply
 
Thread Tools
Old 10-16-2013, 09:01 PM   #1
umoyk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 3
Default Wyeast 3822 PC - Dutch Castle

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


umoyk is offline
 
Reply With Quote
Old 10-16-2013, 09:13 PM   #2
bizarrojosh
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Atlanta, GA
Posts: 217
Liked 7 Times on 7 Posts
Likes Given: 74

Default

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


bizarrojosh is offline
 
Reply With Quote
Old 10-16-2013, 09:40 PM   #3
beergolf
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
beergolf's Avatar
Recipes 
 
Join Date: Jan 2011
Location: collingswood, nj
Posts: 4,830
Liked 625 Times on 482 Posts
Likes Given: 251

Default

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.
beergolf is offline
 
Reply With Quote
Old 10-17-2013, 02:00 AM   #4
NcBrewer35
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Charlotte, North Carolina
Posts: 66
Liked 15 Times on 11 Posts
Likes Given: 4

Default

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"
NcBrewer35 is offline
 
Reply With Quote
Old 10-17-2013, 12:55 PM   #5
beergolf
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
beergolf's Avatar
Recipes 
 
Join Date: Jan 2011
Location: collingswood, nj
Posts: 4,830
Liked 625 Times on 482 Posts
Likes Given: 251

Default

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.
beergolf is offline
 
Reply With Quote
Old 10-18-2013, 09:50 AM   #6
umoyk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 3
Default

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)
umoyk is offline
 
Reply With Quote
Old 10-18-2013, 12:36 PM   #7
Warthaug
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: , Ontario
Posts: 534
Liked 121 Times on 80 Posts
Likes Given: 3

Default

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!
__________________
My blog: Recipes, Wild Yeasts, Yeast Farming, Yeast Exchange & More!
Warthaug is offline
 
Reply With Quote
Old 10-28-2013, 02:03 AM   #8
nhansen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Council Bluffs, IA
Posts: 52
Liked 5 Times on 2 Posts

Default

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.
__________________
I'd tell you what I have in primary/secondary/bottled/on tap but I get really lazy about keeping that updated. Why not stop on over for a beer instead?
nhansen is offline
 
Reply With Quote
Old 11-11-2013, 11:23 PM   #9
PghMakesMeDrunk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Pittsburgh, Pennsylvania
Posts: 48
Liked 4 Times on 4 Posts
Likes Given: 6

Default

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..
PghMakesMeDrunk is offline
 
Reply With Quote
Old 11-11-2013, 11:38 PM   #10
tagz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 1,594
Liked 167 Times on 124 Posts
Likes Given: 15

Default

Subbed.


tagz is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Dutch brewer Koffie Introductions 4 08-29-2012 05:03 PM
Dutch's Dualing ICs dutchoven Chillers and Stir Plates 5 04-16-2012 02:21 AM
Dutch Oven FungusBrew Cooking & Pairing 8 02-01-2010 09:53 PM
Ingelmunster yeast (Dutch Castle) Muss Extract Brewing 5 09-07-2007 03:27 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS