Not sure where you got the information on 3787 because Wyeast does not say anything about "Weast say should not be overwhelmed with too high an initial gravity, but sugar should be added when the fermentation has had time to "get going"."
http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=65
Westmalle, the source of this yeast, adds sugar to the boil with great success. Plain old cane sugar for a tripel works fine, at 15-20% of gravity. A great tripel recipe is Pilsner malt mashed @148-150 with 5% aromatic malt and 15-20% sugar in the boil. 3787 just needs the temperature ramped up at the end of fermentation, and time, to reach FG and make a great beer. For a BDSA you can always sub darker candi sugar or syrup for the cane sugar to get the darker color and dark dried fruit flavors, as well as a little Special B for some of the aromatic.
I found this post:
Greetings!
There has been some discussion on the Homebrewtalk.com forums regarding
the 3787 yeast - you mention in your website that the 3787 "This type
of
yeast benefits from incremental feeding of sugars during fermentation,
making suitable conditions for doubles and triples, to ferment to
dryness."
What sort of differences can be expected in adding the sugar during
fermentation as opposed to adding it during the boil? Why does the
yeast
create a drier beer this way, and how would it affect the flavor
profile?
Thanks so much
And... here is Wyeast's very interesting reply...
Thank you for the email.
Excellent questions. 3787 can sometimes struggle to attenuate high
gravity wort. It will commonly form a dense cap in big beers which can
minimize the number of cells in suspension doing the actual work. In
addition, it is highly flocculent and can drop out of suspension
towards
the tail end of fermentation leaving some residual sugar. Gentle
agitation of the carboy can help with attenuation. This being said,
3787 has wonderful and unique character which makes it my favorite
Belgian strain.
Dosing the carboy with sugar during the course of fermentation will
keep
the sugar levels lower which can minimize the cap formation and
increase
the likelihood of complete attenuation. This will also change the
profile of the beer by lowering ester formation.
Please remember that all strains perform slightly differently in each
brew house. I suggest to continue experimenting with the strain to
find
what works in your brewery.
I hope that this helps.
Cheers,
Greg
Greg Doss
Quality Control Manager
Microbiologist/ Brewer
Wyeast Laboratories, Inc.