maida7
Well-Known Member
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?
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!
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.
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