Sixbillionethans
Well-Known Member
Does anyone have specific experience using the WY3864 strain? I'm going to make a tripel with it in a couple weeks and want to get something straight.
I've done some searches and found a lot of "I've heard's" and "their website say's" and "I think's", but no specific information.
My concern is what this "triple fermentation" that Unibroue refers to actually is. Let's say it's something more than marketing speak, then I would assume that the 3 fermentations could be:
1. All malt fermentation
2. Sugar addition during high kraeusen
3. Bottle conditioning
So, questions are:
- Am I right about the terminology?
- Does the brewery do this to be nifty or is their yeast strain a little weak on attenuation, so it's necessary to dry the beers out? Wyeast claims 75-79% attenuation.
- Has anyone made a beer bigger than say 1.075 with this strain, did you do any fancy tricks with it, and what FG did you get from it?
I've done some searches and found a lot of "I've heard's" and "their website say's" and "I think's", but no specific information.
My concern is what this "triple fermentation" that Unibroue refers to actually is. Let's say it's something more than marketing speak, then I would assume that the 3 fermentations could be:
1. All malt fermentation
2. Sugar addition during high kraeusen
3. Bottle conditioning
So, questions are:
- Am I right about the terminology?
- Does the brewery do this to be nifty or is their yeast strain a little weak on attenuation, so it's necessary to dry the beers out? Wyeast claims 75-79% attenuation.
- Has anyone made a beer bigger than say 1.075 with this strain, did you do any fancy tricks with it, and what FG did you get from it?
