Wyeast 3789-PC Trappist Blend-1st time with bugs
I have a smak-pack of the Wyeast 3789-PC Trappist Blend that I have heard is close to Orval as a yeast for specialy ales. Here is the description:
Wyeast 3789-PC Trappist Blend
Beer Styles: Belgian Specialty Ale, Belgian Pale Ale, Flanders Red, Oud Bruin
Profile: A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.
Alc. Tolerance 12% ABV
Temperature Range 68-85°F (18-30°C)
- anybody use this yeast before and have tips?
- Is a different starter method required because it has bugs? - pitch rates, size to OG, starter ferment temp, etc.
- What would be the batch aeration regime for this since it has bugs?
- what's the fermentation profile? - extended time in primay/senconday, fermentation temps.
- Do I need to segregate cold side equipment from non-bug brews - buckets,hose, etc.
Any tips will be helpful