kyleobie
Well-Known Member
I'm brewing a Grand Cru from Papazian's book soon. It's a tasty sounding recipe and I need to choose a "Belgian Wit" type yeast.
I'm wondering if anybody has used Wyeast 3463 (Forbidden Fruit) or 3944 (Belgian Wit)? I find the descriptions a little ambiguous - for example, 3463 is named Forbidden Fruit but the description says there is "subdued fruitness".
I'm looking for something that will ferment well at high temperatures and leave behind tasty, complex spiciness and some fruity esters. I'm new to brewing Belgians, but I've heard you can leave them in the mid 70s.
I'm wondering if anybody has used Wyeast 3463 (Forbidden Fruit) or 3944 (Belgian Wit)? I find the descriptions a little ambiguous - for example, 3463 is named Forbidden Fruit but the description says there is "subdued fruitness".
I'm looking for something that will ferment well at high temperatures and leave behind tasty, complex spiciness and some fruity esters. I'm new to brewing Belgians, but I've heard you can leave them in the mid 70s.