Fri Aug 26, 2011 8:59 am
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.
A woman drove me to drink, and I never had the courtesy to thank her-W.C. Fields
