Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

NO SPECIFIC REASON FOR THIS LINK...
I just really like the work levifunk is doing!

PASSWORD PROTECTION: READ THIS BEFORE POSTING!
YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

HomeBBBrewBoard
HotLinks!
Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
mallace
10/15/07 07:16 AM  
Anyone using WY3726?
I'm using WY3726 for the first time in a 1.055 OG biere de garde, and was wondering if anyone has some general observations on how it behaves over time in secondary. My beer fermented at about 75F for seven days, then went into secondary about a month ago at 1.014. Over the last week, there have been signs of buggy fermentation, and some islands of foam are reappering on the beer. Notes on how tart/dry I can expect this beer to get, and how long that might take, would be appreciated.
Ross
10/15/07 09:48 AM  
Re: Anyone using WY3726?
Mallace-

I have used that yeast about six times and each time the fermentation has been complete within one week. However, one thing I've always noticed is this yeast continues to produce CO2 after the primary fermentation is complete. This could be what you're seeing. As always, use a hydrometer to see if the fermentation has come to completion. As how tart/dry you can expect, depending on the mash regime, sugar in the wort etc, most fermentations should attenuate around 90%. That your beer finished at 1.014 from 1.055 is a bit of a surprise to me with this yeast. What was your mashing temp? Did you use a high portion of crystal malts?

WitSok
10/15/07 09:51 AM  
Re: Anyone using WY3726?
I have a saison on tap that I made with 3726. I was very impressed with the performance of this yeast. From an aroma and flavor perspective it is a classic. Very much like Dupont. It fermented fast with no sluggish finish commonly reported with 3724. I don't have my notes with me, but I had excellent attenuation around 85%. I didn't notice any bugginess. I wish they would make this a standard yeast. I am very happy with it.
mallace
10/15/07 10:44 AM  
Re: Anyone using WY3726?
Witsok--

Yeah, the aroma on this beer is just out of sight (to the extent that any aroma can ever be IN sight). I've considered bathing in it or using it as cologne.

It was suggested to me that this strain originates from Fantome, and I know their yeast isn't the purest culture in the world--that's why I was wondering if I should wait for it to funkify more after the initial stages of fermentation, or just go ahead and bottle it.

Ross--

The beer was made with extra light LME, 1.5 pounds of dextrin malt steeped at 155 for 30 minutes, and 1 oz 5% Willamette for bittering (no aroma or flavor hops). I boiled for two hours to get a bit of carmelization--Heavyweight's Biere d'Arte was the inspiration. Yeast was pitched at 75F and primary fermentation was in glass.

WitSok
10/15/07 11:44 AM  
Re: Anyone using WY3726?
It is not Fantome. The general conscensus is Brasserie de Blaugies as the source.

3725 Biere de Garde is from Soy-Ereze, and maybe the Fantome primary strain.

Use the search tool, as there were threads in the past on these two yeasts.

Al B
10/15/07 11:49 AM  
Re: Anyone using WY3726?
3726 is reportedly Blaugies, where the Fantome was "Biere de Garde" 3725. Recently used the 3726 Farmhouse in a spelt saison as some of ya know. At 80F fermentation, I get some slight bubble-gum along with the spice/pepper.

It will not get funky-ish. \

Al Blaugies

Al B
10/15/07 11:53 AM  
Re: Anyone using WY3726?
What Sok said. ;)
petecz
10/15/07 05:06 PM  
Re: Anyone using WY3726?
I used 3276 for a split batch of saison earlier this summer. It drove down to 1.008FG much easier than the 3274 did on the same batch.

The flavors are very different though between the two. The 3276 is more fruity/estery without the dry peppery spice. pete

WitSok
10/15/07 07:23 PM  
Re: Anyone using WY3726?
Check my records once I got home and I actually had 88% attenuation.
mallace
10/16/07 07:11 AM  
Re: Anyone using WY3726?
Thanks for the correction on the source. I re-took the SG yesterday, and it has fallen to 1.010 after holding for a couple weeks at 1.014; I suppose the renewed fermentation could just be the sacch starting up again after racking. I did notice that the fermentation, while not slow to start, did take a rather leisurely pace--constant but by no means vigorous--so I wouldn't be surprised to have this beer coast in slowly to FG (although I've also heard that this is not supposed to be a slow finisher...Farmhouse Ales describes Blaugie's fermentation regimen as 1 week primary and only 5 days of garding)
Ross
10/16/07 08:28 PM  
Re: Anyone using WY3726?
I love this yeast too. I've written to Wyeast asking them to make it available year round. I hope they do.
mallace
10/17/07 07:02 AM  
Re: Anyone using WY3726?
Well, now I feel bad. I haven't been completely honest with you all. I had totally forgotten that I had added an ounce and a half of oak from a merlot to this beer...just before fermentation kicked back in. So maybe it's the 3726 waking up a bit, or maybe its yeast on the oak balls.

One way or another, the beer is good.

orangudan
10/19/07 01:12 AM  
Re: Anyone using WY3726?
where are you guys getting 3726, I thought it was no longer available?
mallace
10/19/07 07:28 AM  
Re: Anyone using WY3726?
I just got it at my supply store...a seasonal offering. The pack was maybe a bit older than desirable, but it still did just fine.

WitSok
10/19/07 08:59 AM  
Re: Anyone using WY3726?
I brewed mine back in July. I did harvest the yeast for reuse. Right now I have two 50 ml slurries storing under sterile water. I had a 30 ml slurry that a gave to a friend who used it last week. He said it took right off.
csbosox
11/06/07 01:02 PM  
Re: Anyone using WY3726?
To answer your original question, the foam islands are normal, though I was nore than a little scared when I saw them the first time. I got amazing attenuation everytime I used this yeast for my Saisons. One of my favorite yeasts.
mallace
11/06/07 03:27 PM  
Re: Anyone using WY3726?
It's been in the bottle now for a couple weeks; the bubble gum prevalent after primary has faded a bit, and a pretty aggressive pepperiness is emerging. It's a rollicking flavor sensation.
JoeFleischman
11/06/07 03:57 PM  
Re: Anyone using WY3726?
This is prolly my favorite saison yeast. Love it. Made a saison de'epeautre clone with spelt, fermented in the 90F's and it was done in under 5 days, no fusels, etc. Really great yeast. Don't know if anyone else has noticed that the yeast gets kicked up fairly easy when opening a bottle? I do carb 'em high, and don't mind yeast floaties, but some folks do, I guess.
Baums
11/06/07 04:51 PM  
Re: Anyone using WY3726?
Hey Joe, I read somewhere about the amazing attenuation you got with WY3787 despite a very high mash temp. Are you still using a high mash temp with 3787? I'd be curious to hear whether you've found other strains that do or don't seem to have the same abilities as 3787...
JoeFleischman
11/06/07 05:38 PM  
Re: Anyone using WY3726?
Off the top of my head - I'm at work :) - so far I've done single infusions at 163F with Cl-320, cl-300, wy1388, wy3787 all have ended with drop dead low FG's. Hey, I just made a Strong Dark, 163F single infusion, OG=1.111 something and it's under 1.010 right now with cl-300. BUT, you gotta have a pretty high sugar as fermentable percentage, a lot of healthy yeast and O2.

I felt kinda bad, some guy over on NB gave it a whirl and his didn't drop under 1.020...

Baums
11/07/07 11:00 AM  
Re: Anyone using WY3726?
That's interesting. Presumably other variables like mash thickness, malt type, pH, use of glucoamylase (ha!), etc might play into it as well. Joe do you favor one of the following two theories over the other?

1. Your brewing system, malts, pH, etc is such that with a 163F mash even many non-Belgian yeasts would attenuate well.

2. Nope, these Belgian yeasts simply have the ability to attenuate more than other yeasts would.

Have you ever taken a sample of this kind of wort and force fermented it with something "standard" like US-05 or Coopers Dry? That would probably nail it down one way or the other.

(Sorry to take this thread on a tangent, but I think Joe's process is really interesting.)

JoeFleischman
11/08/07 02:34 PM  
Re: Anyone using WY3726?
I don't know, I guess I'd go with #2, but I've never really made any other beers with such high sugar percentages than with these Belgian beers. So I'd imagine that some Kolsch strains and wy1007 could prolly drop a beer really low too.

These are really just observations - something as simple as the changing position of the sun with the seasons, or Comet Holmes near Mirfak in Perseus. :) Nothing scientific like(though it would be nice if someone could explain how the beer attenuates so well with such a high mash temp).

Hey, you can also squeeze some serious attenuation out of some wine yeasts making mead with staggered nutrient additions.

Sorry for the hijack mallace...

mallace
11/08/07 03:32 PM  
Re: Anyone using WY3726?
Take it away, Joe...I'm intrigued by a single-infusion mash at 163, and was wondering scientifically how it works. Maybe worth a new thread?
Mike T
11/08/07 03:51 PM  
Re: Anyone using WY3726?
Joe, hate to ask, but have you calibrated your thermometer recently? What percent by extract of sugar are you using on these beers? Any other weird/interesting techniques you are using?
Cisco
11/08/07 03:54 PM  
Re: Anyone using WY3726?
That high of a mash temperature should ferment less available sugars and have a lot more body. I think your thermometer is bad.
JoeFleischman
11/08/07 05:14 PM  
Re: Anyone using WY3726?
Hey, no problem, ask away man! I've got three digital thermometers, and some standards, they all pretty much read within a degree of each other. Hydrometer's calibrated.

Anywhere from 15 to 30% sugar per fermentable.

Any other weird/interesting techniques??

Well, have you noticed the INSANE head retention on Chouffe Houblon and Loterbol bruin? Both are highly hoppped beers. After talking with a fella name Brewhobby on NB, was thinking about adding both fresh hops and alot of some aged hops that lost their AA zing to help improve head retention. Cause I'll tell ya, the high mash temp does aid in head retention, but not as much as I had hoped...

Ross
11/08/07 06:43 PM  
Re: Anyone using WY3726?
Joe, all of this makes perfect sense to me. When employing the Congress mash procedure at 73*C (about 163*F), the wort attenuation is approx ~ 70%.

However, throw in all of that fermentable sugar and now you are left with a wort that should attenuate quite low. Figure if 20% of the brews' fermentable extract is sugar, I see no reason that you couldn't reach 90% attenuation; providing the yeast is up to the job.

 
Return to Forum

Post a Reply
Your Name:
Subject:
Message Body:


 
   
Username

Password

Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers


Babblebelt contributors in attendance: