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Subject: Wyeast 3789-PC Trappist Blend Author: Robert |
Jul 2nd, 2009 3:22 pm |
Wyeast 3789-PC Trappist Blend
Beer Styles: Belgian Specialty Ale, Belgian Pale Ale, Flanders Red, Oud Bruin
Profile: A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.
Alc. Tolerance 12% ABV
Flocculation medium
Attenuation 75-80%
Temperature Range 68-85°F (18-30°C)
Thinking of a Dark Strong with this. Any funk gurus out there try it and what's your ideas on it?
Beer Styles: Belgian Specialty Ale, Belgian Pale Ale, Flanders Red, Oud Bruin
Profile: A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.
Alc. Tolerance 12% ABV
Flocculation medium
Attenuation 75-80%
Temperature Range 68-85°F (18-30°C)
Thinking of a Dark Strong with this. Any funk gurus out there try it and what's your ideas on it?
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Subject: Re: Wyeast 3789-PC Trappist Blend Author: BoonieBrew |
Jul 3rd, 2009 4:48 am |
Haven't tried it yet, have a starter going right now that smells good though. Going to use it for 5 gallons of a more traditional saison (lower alcohol) and compare against 10 gallons with my Saison Dupont culture. After that I'm planning on using the resulting cake for 15 gallons of an Orval attempt.
A dark strong could be interesting. I'm not sure it'll work but it's worth a shot.
A dark strong could be interesting. I'm not sure it'll work but it's worth a shot.