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Author Replies
DBear
06/06/07 10:45 AM  
Using WY3522 for first time
I will be brewing a BPA OG 1.054 based off of Jamil's recipe and plan on using WY3522 for the first time (I've used WLP550 a coule of times at the low and high ends with an estery profile) Wyeast lists the temp range as 65-85F. What ferment temps/schedules have have youse guys used and what did you get for flavor profiles? Also, has anyone had the yeast stall out at the low end? (I try to pitch belgian yeasts low and let them rise although at OG 1.054 I don't think I'll be generating a lot of fusels with good fermentations practices...fingers crossed)

Cheers

Brendan
06/06/07 11:00 AM  
Re: Using WY3522 for first time
just starting out with this yeast as well.

I am about to bottle a 1.06 - fg around 1.010 - maybe a pt or two lower. I started in the mid 60s, and I'd guess it's in the 70s now.

I can't wait to hear other experiences with this yeast.

I am going to keep going bigger with this yeast cake.

Colin
06/07/07 12:19 PM  
Re: Using WY3522 for first time
Hi DBear and Brendan,

I'm on my 3rd generation of 3522, I've used it for 3 batches of a BGS, and couldn't be happier. I usually start at about 68 and have gone up as high as 80 over the course of the primary(3-4 weeks). Each time it has gone from 1.082 to 1.012 in the primary, and as far as 1.009 the time I transfered it into a secondary.I use yeast from the primary to bottle condition this beer,and it has turned out wondefully fruity,spicy and complex each time. I haven't experienced any fussels yet.

Im very excited about using this in a Saison recipe I recently changed around. Has anyone experienced a Saison using 3522?

Happy brewing and cheers!

Colin

DBear
07/18/07 04:10 PM  
Re: Using WY3522 for first time
Howdy,

I plan on the reusing the WY3522 yeast cake for a "double" grisette (OG 1.072).

Do you rack off the previous batch from the fermenter and just dump the new batch in the same fermenter or do you dump the yeast cake into a clean fermenter and then add the next batch on top?

Cheers

Brendan
07/18/07 04:51 PM  
Re: Using WY3522 for first time
I tend to go right on top. But sometimes I'll collect the cake, and pitch half into another fermenter, save half for later, or make a starter.

Most recently, I brewed in the upper 90˚f's and it started to ferment at upper 70s, tastes fine. Not really solventy... or less than expected. Good beer. - Pitching rates might be fun to play with to see if underpitching can get some different/or more esters.. or more yeast on a real big beer for a very clean ferment.

Sean White
07/18/07 09:35 PM  
Re: Using WY3522 for first time
Aren't WY3522 and WLP550 both supposed to be La Chouffe yeast? Your post reads like you are looking to try a different yeast.
ErikH
07/19/07 03:40 PM  
Double Grisette!
"double grisette" - sounds quite intriguing! I don't suppose there are any real commerical models for such a thing - will it be something Avec Les Bons Voeux - ish?

Would you share some recipe details with us? Are you using any citrus rind?

DBear
07/19/07 09:11 PM  
Re: Using WY3522 for first time
Brendan - thanks for the info. I need to remember to pour some off for reyeastng at bottling time.

Sean - the recipe calls for a "workhorse yeast" such as WLP550 or WY3522

ErikH - I don't know if there is a commerical equiv., I've never had the style but it looks interesting. The grisette recipe - original, not high octane - is in Farmhouse Ales p183. I've tweaked it so I can use up some inventory.

The farmhouse ale recipe doesn't call for spices but I'm going to add a few saison/wit basics. I will use fresh rind if I find fresh curaco-like oranges around or will settle for dried.

Recipe Specifics - Double Grisette

----------------

Batch Size (Gal): 3.12 Wort Size (Gal): 5.29

Total Grain (Lbs): 9.00

Anticipated OG: 1.074 Plato: 18.01

Anticipated SRM: 4.4

Anticipated IBU: 30.7

Brewhouse Efficiency: 65 %

Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM

-----------------------------------------------------------

61.1 5.50 lbs. Pilsener Germany 1.038 2

27.8 2.50 lbs. Wheat Malt America 1.038 2

5.6 0.50 lbs. Flaked Oats America 1.033 2

5.6 0.50 lbs. Cane Sugar Generic 1.046 0

Hops

Amount Name Form Alpha IBU Boil Time

-----------------------------------------------------------

1.00 oz. Hallertauer Pellet 3.20 25.3 60 min.

0.50 oz. Hallertauer Pellet 3.20 3.4 15 min.

0.50 oz. Hallertauer Pellet 3.20 2.1 2 min.

WYeast 3522 Belgian Ardennes - Yeast slurry

11 gr Indian Corriander @ 5 min

.5 gr Grains of Paradise @ 5 min

7 gr Bitter orange @ 5 min

-Cheers

Baums
07/20/07 10:11 AM  
Re: Using WY3522 for first time
Looks kind of Tripel Karmeliet-ish (and good).

Beware of fresh orange peel--I have heard bad things about a ham flavor coming through. But... that could be a total falsehood.

Cisco
07/20/07 10:48 AM  
Re: Using WY3522 for first time
I use fresh tangelo peel (from my tree) in my beers but it is dried for a couples of days before it is used. I have never detected any "ham" esters or flavors. I keep a lot of the peel in the freezer all year and get a fresh batch every December.
BPotts
07/20/07 11:40 AM  
Re: Using WY3522 for first time
I love this yeast strain, and I've used it on several different types of beer within the past 9 or 10 months or so.....This yeast generally yeilds a sweet fruity estery profile, much like that of the Chouffes or maybe even Delirium....I think it gaves a great typical "belgian beer taste", which I don't think all of their belgian yeasts give you. I've brewed an award winning belgian barleywine with it, an attempt at a belgian IPA (which came out somewhere between that and a saison) and I just bottled last week an oak aged imperial belgian stout which used it as well. It tends to really kill hop bitterness and flavors (I used a bunch in both the barleywine and IPA and they both turned out much more mild than I expected...) and emphasize sweet maltiness. These were all fermented either a little below or a little above 70 degrees. It can take a long time ferment fully in lower temperatures, but it attenuates pretty well so the result is always on the drier side in the end. It usually takes 2 or 3 months to condition in the bottle for beers on the higher end of the gravity scale. I would still think it would take about a month even for a lighter beer....
Al B
07/20/07 02:33 PM  
Re: Using WY3522 for first time
<<a ham flavor coming through>>

Ham from Orange peel? ........Baums.....what laboratory reagents are you sniffin?!?!?

mmmmmmmmm ham.

 
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