I want to make a Belgian and I’ve got a 3L starter of WY3724 working now. I’ve never used this yeast so I’m looking for advice. Also, my last brew the mash ph was higher than 6.2 so I thought a dark Belgian might work? I’m just leary of using too much roasted barley… :-\
Wyeast calls 724 a saison yeast, so you might want to go in that direction. That’s what I made with it, but I’ll be damned if I can find the recipe now.
3724 likes it hot, so you may have a problem with it this time of year. By hot I mean 80*F++
FWIW here is a Saison recipe I brewed a few weeks ago, it is the recipe for a classic Saison out of Farmhouse Ales for 6 gallons at 70%
10 lbs 8.0 oz MFB Pilsen malt (2 rs Sebastian) (1.7 SRM) Grain 90.28 %
1 lbs 2.1 oz Wheat Malt, Ger (2.0 SRM) Grain 9.72 %
1.15 oz 2008 Goldings, East Kent [5.40 %] (60 min) Hops 23.2 IBU
0.45 oz 2008 Styrian Goldings [5.20 %] (15 min) Hops 2.3 IBU
0.33 oz 2008 Goldings, East Kent [5.40 %] (2 min) Hops 1.1 IBU
0.33 oz 2008 Styrian Goldings [3.50 %] (2 min) Hops 0.7 IBU
0.33 oz 2008 Saaz [5.80 %] (2 min) Hops 1.2 IBU
Thanks to some research done by Kai and some recent experience myself, roasted barley alone doesn’t seem to bring down the mash pH as much as some crystal even though it’s darker.
Dean, this yeast was my 1st ever experience with acetaldehyde and I wanna say that you need
to definately let the yeast have plenty of time to finish. I brewed a saison with it and split the batch
into 2ea 5 gallon units. One was just plain and the other I put brett in…the plain one is gone already
and the brett is still working (samples are tasting good…smelling bad, but tasting good).
The description from the mfg about the sour part is spot on…
PM me if you would care for the recipe