WY 3787 vs WY 1762?
Posted: Fri Aug 26, 2011 5:19 am
by brewinhard
Was planning on brewing a belgian dubbel followed up by a belgian dark strong ale. Was wondering what everyone thought in terms of the best yeast to use for this schedule. I have used the 3787 before but not the 1762. Any thoughts?
Re: WY 3787 vs WY 1762?
Posted: Fri Aug 26, 2011 8:59 am
by scotchpine
I have used them both and think the 3787 may lend a better phenolic profile for Dubbel and Tripples. Some bannana/clove controlled by temp. I love using 1762 for BDS and Barleywines. It's a little sweet and spicy and nicley accentuates the dark stone fruit flavors in those beers. Depends on which way you want to lean for your 2 batches.
Re: WY 3787 vs WY 1762?
Posted: Sat Aug 27, 2011 9:40 am
by brewinhard
Would really like to nail the BDSA, so how would 1762 fair in a 1.060 temp controlled dubbel?