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brewinhard
09/04/11 06:02 PM  
WY 3787 vs WY 1762
Was planning on brewing a belgian dubbel followed by a repitched belgian dark strong ale and was wondering which yeast would be best for both. I have used 3787 before but have not used 1762. I am more interested in nailing the dark strong than the dubbel, but would still like to use a good yeast for the dubbel as well. Any thoughts or suggestions?
Dbear
09/05/11 09:31 AM  
Re: WY 3787 vs WY 1762

1762 From Wyeast"...This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine..."

I last used 1762 in a 1.066 dubbel and did not like the resutlt. The "ethanol character" was very pronounced - not hot - and overpowered other flavors. YMMV

My guess is this yeast would perform better with a high gravity BSDA with big malt complexity. The ethanol character would be better integrated with higher alcohols making room for the other characteristics to come through.

- Cheers

brewinhard
09/05/11 05:25 PM  
Re: WY 3787 vs WY 1762
What about 3787 for a BDSA? Maybe a bit too fruity, and not the right type of fruit characteristics perhaps?
Dbear
09/06/11 10:57 AM  
Re: WY 3787 vs WY 1762

I find the belgian yeasts decide what to do no matter what the brewer thinks they can control.

That said,

For whatever yeast I would wonder about the degree of stress on the yeast repitching from a 1.065? Dubbel to a 1.090? BDSA. A low -65F- ferment may control certain charateristics but the possibility of stressed yeast - from "high" OG to higher OG - may throw off lots of flavors whatever the temp.

That said,

Any of the two yeasts you have listed will produce good beers for the styles you want to brew.

-Cheers

brewinhard
09/06/11 05:36 PM  
Re: WY 3787 vs WY 1762
I did not plan on repitching from an overly high gravity in the dubbel. I was thinking more around high 1.050's or so for the dubbel just to build up a nice yeast population for the BDSA which is my main focus.

So your main issue with the 1762 for your dubbel was that it came across with too much alcohol aroma and flavor vs esters and complementary phenolics? What temps did you run your fermentation at?

Dbear
09/06/11 09:40 PM  
Re: WY 3787 vs WY 1762

So your main issue with the 1762 for your dubbel was that it came across with too much alcohol aroma and flavor vs esters and complementary phenolics? Yes.

Started fermentation at 64F, held for 2 days,and finished at around 72.

brewinhard
09/08/11 05:36 PM  
Re: WY 3787 vs WY 1762
Looks like I will probably use 3787 for the dubbel and the dark strong then! Thanks for the tips!
 
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