Could you describe in detail or the best you can the flavor profile differences you see between these 2 strains. I've been big on 3787 but it is tough getting the the right temp and stress on the yeast to get the juicy character I'm looking for. I've been chasing one perfect batch from years ago. Think I had the perfect storm of shorted it on oxygen because my tank ran out after like 15 seconds, typically under pitch for stress and finish off with US-05 and like a dumb ass I didn't notate the fermentation temp schedule. It has been making delicious Tripel's but the elusive one I have not made since. Home brew shop was out of 3787 recently and talked me into trying WY1388 Belgian Strong. Not that it didn't make a tasty beer but I was not remotely what I expected and I didn't recognize the flavor as being very Belgian'y IMO or at least what I consider the Belgian flavor to be. They say that yeast quits early and they weren't kidding 1.086 SG it quit at 1.027 had to finish it off with US-05 (1.013) which I usually do anyway with the 3787. If I had to look in a dictionary for the Belgian flavor that is closest to what I'm wanting it would probably be Leffe. Juicy esters with the slightest almost undetectable note of banana and not a fan if it gets peppery/spicy enough to detract from the juiciness.