devils4ever
Well-Known Member
Warm it up now
Already? I usually wait a week and a half or two weeks before raising the temperature. Isn't it too early?
Warm it up now
I'm always amazed at how much you can change the flavor profile as your pitch rate changes with yeasts like 3787. Underpitching is definitely recommended if you want to really bring out the ester profile.3787 is a pretty sturdy strain and IME, only gets better if underpitched. I normally do 2L starters for Belgians but this yeast is a house strain for me and I normally don't bother with starters, just pitching 4oz of unwashed, saved slurry. YMMV.
Just for kicks, it's very easy to make candi sugar yourself, all the way up to "D-60" or even D-90. Higher takes more dexterity, lower is easier.1 lb Clear Candi sugar
Clear candi sugar is the easiest and quickest of all, and can even be substituted by plain regular sugar or invert sugar. I doubt anyone can taste the difference in a beer.