ScottG58
Well-Known Member
I am in the process of brewing a Belgian Golden Strong. (Duval and Piraat are two of my favorites). The recipe is basically approx 10 pounds pilsner and 3 pounds table sugar with saatz. (Jamil's BCS recipe). LBS did not have the yeast recommended by Jamil so I substituted Wyeast 3787 Trappist High Gravity. 2L starter. Pitched at 64. Ramping up to 76 during the next week. My question is for those with experience from that yeast what kind of Esther and phenol flavors does that yeast produce? In other words if everything goes reasonably well will my beer taste like a golden strong or did my choice of yeast in this 1.080 wort make it likely that I brewed a triple?