Wyeast 3787 at Low Temps

Discussion in 'Homebrewing' started by BikingDutchman, Dec 2, 2015.

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  1. BikingDutchman

    BikingDutchman Initiate (0) Aug 9, 2012 Iowa

    I recently made a Trappist-style Single that was intended to be tapped for a holiday party next weekend. I used 3787, and fermented it at ambient temperatures since they were in the upper 60's at the time. The temperature here fell quickly right after I brewed it, and ambient temperatures fell to about 65 during the day and as low as 60 at night. When I took a gravity reading it hit my target FG, but the yeast had put out a lot of sulfur. There was also almost no esters or phenols that I typically get from this yeast.

    Would the low temperature cause this, even if it is just outside of the optimal range? Has anyone else experienced this from this yeast?
     
    #1 BikingDutchman, Dec 2, 2015
  2. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Wyeast 3787 is my favorite Trappist style yeast. I brew with it a lot but I always make sure to maintain a warm fermentation temperature (e.g., 72 degrees F) to ensure that there are plenty of esters and phenols produced.

    I have never fermented 3787 cooler (mid-60s or below) but I have corresponded with another homebrewer who does use 3787 fermented cooler for his Bière de Garde beers. He states that this yeast is always more neutral when fermented cooler.

    Cheers!
     
    #2 JackHorzempa, Dec 2, 2015
  3. FeDUBBELFIST

    FeDUBBELFIST Pooh-Bah (1,765) Oct 31, 2009 Pennsylvania
    Pooh-Bah

    I've fermented cool with 3787 before and got extremely clean results. If you decide that you won't be serving it at the holiday party, I'd recommend that you leave it in 70's-ish ambient and see if it doesn't clean itself up. I never detected any sulfur (didn't check regularly though) and I swear my beer could be dry hopped and called a double IPA.
     
    #3 FeDUBBELFIST, Dec 2, 2015
  4. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Westmalle ferments at 66-68F and conditions at 50F for 4 weeks before bottling.
     
    #4 Brew_Betty, Dec 2, 2015
  5. secondbase

    secondbase Initiate (0) Jun 3, 2015 Tennessee

    I use this yeast a lot in my Belgians. Cooler temps bring out a much more subdued profile, but this yeast will evolve with time. I find it really starts getting good around 3 months for smaller beers, 5-6 months for bigger ones. I typically ferment it in the upper 60's. I let my bigger beers free rise to the 70's to finish up. I've seen this yeast throw some sulfur, but it goes away with time.
     
    #5 secondbase, Dec 3, 2015
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