Poured out that old Belgian

[andrew]

@1vertical

Andrew, This off topic thread may shed some light on that question.

Denny told me to let it (3724) ramp WAY up in temp He was NOT kidding.

http://www.homebrewersassociation.org/forum/index.php?topic=3250.msg37211#msg37211

@denny

It depends a lot on the yeast you use, too.  3711 works great in the low 60s.  But 3724 likes to finish in the 80s or even 90s.

And Euge this thread was put up a while back…did ya see it go by?
http://www.homebrewersassociation.org/forum/index.php?topic=3264.msg36837#msg36837

thanks!  I guess I should have searched for it first… but since we were on the topic of belgians and to a lesser extent fusels I figured I would ask.