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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through March 24, 2006 * Belgian Golden Strong < Previous Next >

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Richard Shaffer
Member
Username: Mr_baseball

Post Number: 134
Registered: 06-2004
Posted From: 64.35.155.194
Posted on Tuesday, March 21, 2006 - 10:32 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

What do you think Gents,
I will be making a Begian Golden Strong ale with an OG of 1.089 and splitting the batch between two fermenters using Wyeast 3787-Trappist and 1762-Belgian Abby 2. I will be fermenting @ 72+-deg. Does anybody have experience with these yeasts and can suggest a better ferm. temp and what the 2 taste profiles I can expect from the yeast. Thx, Richard.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 4893
Registered: 01-2002
Posted From: 24.57.229.8
Posted on Wednesday, March 22, 2006 - 02:16 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Well, Wyeast 3787 is the Westmalle strain (also used by Westvleteren and Achel) and 1762 is supposedly from Rochefort. There are some differences but more similarities in my opinion. After all, these are all Trappist breweries. I find 3787 to be a little maltier, especially if fermented cooler (65 F).
 

Walter Snarkle
New Member
Username: Duvels_advocate

Post Number: 12
Registered: 06-2004
Posted From: 69.177.152.117
Posted on Wednesday, March 22, 2006 - 03:50 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Richard-

I've used 1762 while attempting a popular Rochefort 8 clone recipe. I know many advocate letting this strain ferment warm, but I pitched into a 1.084 wort at 71F and let the fermentation run its course without temperature control and wound up with a very fusely beer.

The recipe was the one frequently praised on B&V from the Dutch homebrew competition.
http://www.geocities.com/iluvhops/

If I recall correctly, I think the book "Brew Like a Monk" suggests that Rochefort as well as some other trappist breweries pitch cooler (mid- to high-60s) so that much of the fermentation takes place at lower temperatures. I'll try Roche 8 again, and will probably try pitching at perhaps 65F when I do.

I'd be interested to hear the results other folks have with this yeast at various temperatures.
 

Chumley
Senior Member
Username: Chumley

Post Number: 4057
Registered: 02-2003
Posted From: 63.227.171.151
Posted on Wednesday, March 22, 2006 - 05:00 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Interesting report, Walter.

I brewed the same recipe, same yeast, and thought it more fruity than phenolic...but I fermented between 80-85F....I thought 1762 was much less phenolic than 3787.
 

Richard Shaffer
Member
Username: Mr_baseball

Post Number: 135
Registered: 06-2004
Posted From: 64.35.155.194
Posted on Wednesday, March 22, 2006 - 03:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Good info thanks, I think I will ferment both a little cooler 65-67. I will try the same at a later date with a warmer ferment and see what the diff is depending on the success of these brews. I just recieved my copy of BLAM last night with my new AHA membership, a good deal. Richard.
 

Walter Snarkle
New Member
Username: Duvels_advocate

Post Number: 13
Registered: 06-2004
Posted From: 69.177.152.117
Posted on Wednesday, March 22, 2006 - 04:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I just checked my copy of BLAM, and it says that Rochefort pitches at 68F and lets temperature rise to 73F as fermentation proceeds during 6-7 days of primary. Also a table on p. 176 suggests that the flavor profile for 1762 is light fruity & clean at 65-75F and solventy, alcoholic and phenolic at 75-85F. That corresponds reasonably well to my one data point in which the bulk of fermentation was likely at 75+.

Good luck and let us know how it turns out.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 5503
Registered: 01-2001
Posted From: 140.211.82.4
Posted on Wednesday, March 22, 2006 - 04:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Walter, IIRC, that recipe from Herman Holtrop says to ferment at about 65F, no higher.
LIfe begins at 60...1.060, that is.
 

Walter Snarkle
New Member
Username: Duvels_advocate

Post Number: 14
Registered: 06-2004
Posted From: 69.177.152.117
Posted on Thursday, March 23, 2006 - 04:20 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Denny, thanks for the input. The web page I saw said the winning beer was fermented 21-23C, which I think works out to about 70-73F unless I flubbed the higher math involved. So that's what I tried. Maybe my info was out of date.

I take it you start it around 65F, and try to hold it there throughout the fermentation? I know in the past you've written that you brew this recipe a lot, so I appreciate your thoughts.
 

Richard Nye
Senior Member
Username: Yeasty_boy

Post Number: 1320
Registered: 01-2004
Posted From: 68.109.85.19
Posted on Thursday, March 23, 2006 - 05:40 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Denny, I have also made that beer. It turned out very good initially, but now it's aged about 1.5 years and it's starting to get fusely tasting. Where did you get the not to exceet 65F reference?
 

Randy McCord
Advanced Member
Username: Mccord

Post Number: 588
Registered: 02-2003
Posted From: 216.174.177.157
Posted on Friday, March 24, 2006 - 12:21 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I brewed my first Belgian about a month ago using 3787. 75% pils, 25% table sugar, started out at 1.090 and is pretty much done now at 1.015. The hydrometer sample yesterday was fruity and not phenolic at all. I couldn't even detect any alcohol flavor at all(Scary Stuff).

Anyway, I pitched at 64 deg. and left it alone from there. I think the highest it ever got was around 74.

I figure pitching rates could possibly be giving people different results? I used a 6 quart starter for this one.

I'll be kegging it soon. I hope it is as good chilled and carbed as it was when it was warm and flat. I can't wait to slip this one in on my BMC drinking buddies.