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10/01/09 12:35 AM  
Has anyone used Wyeast 3789-PC Trappist Blend?
I am planning on brewing a Orval like beer with this yeast this weekend. Anyone have any advice, experience, suggestions?
10/01/09 06:26 AM  
Re: Has anyone used Wyeast 3789-PC Trappist Blend?

i used 3789 recently for the first time. The beer isn't bottled yet so I can't say how the result will taste like. But I can give you some information on how I used 3789.

#3789 seems to be a mixture of 3 different strains. One seems to be a Saccharomyces top cropping ale yeast. The second seems to be clearly a Brettanomyces strain. And I also found a few colonies of third type which I haven't identified yet, might be another Brettanomyces strain.

I used one 125 ml pack of #3789 for making a starter in YM-medium with 400 ml. The starter smelled a little bit sour and cherry pie like. I harvested the cells and added them to 4 gal of a Golden Trappist Ale I brewed (13.5 P). The wort was aerated with an airstone for 5-10 minutes with the yeast added. Fermentation started within 12 hours, and was pretty strong (ambient 20 C). After 3-4 days fermentation slowed down and lasted on a weaker level for another 10 days (I guess mostly Brett at work). I will bottle the beer this weekend when possible so I can give some further information on the taste and smell of the young beer.


10/05/09 02:22 AM  
Re: Has anyone used Wyeast 3789-PC Trappist Blend?
Bottled this weekend. The beer is pretty dry and clean, not to much Brett character yet. The yeast clearly superattenuates -> 85% Attenuation. I bottled with 2.8 vol of CO2 and now it is waiting time for the beer to condition.


10/05/09 11:45 PM  
Re: Has anyone used Wyeast 3789-PC Trappist Blend?
Well, brewed my beer on Saturday and it is fermenting away right now. I am planning on pitching the dregs of 1 or 2 bottles of Orval to add some house complexity.

Thanks for the info, I plan on letting this one age for some time to get that brett funk.

10/20/09 03:22 AM  
Re: Has anyone used Wyeast 3789-PC Trappist Blend?
The Beer has now conditioned for some time, so I tested a bottle. I think it still needs a little more time. But there is clearly some funk in there, which starts to mellow. Carbonation is lower as planned/expected. The taste is quite unique, not too similar to Orval, but somehow related. I wioudl say, this is one of the most interesting beers I ever brewed.

The second half of the batch is still in the carboy with Wyeast BretC #5151. Seems to form kind of a pellicle/yeast layer on top. I tasted a small sample, an it is fruity, clean and seems to become an excellent beer. I might add a little bit of dry hopping to that beer, but maybe I just bottle it as it is.


10/20/09 09:33 AM  
Re: Has anyone used Wyeast 3789-PC Trappist Blend?
Has anyone used both this and 9097 (?) Old Ale blend, and how do they compare? My oat wine with the former turned out really well and I'm curious if the Belgian sacc in 3789 is really flavorful.
11/02/09 01:36 PM  
Re: Has anyone used Wyeast 3789-PC Trappist Blend?
I made two batches with 3789. one was a saison, the other was a orvalish pale ale. the saison I let go into the 80's. More spicy than the pale ale, which fermented at 65-73F. The pale ale was fruity and funky, great stuff. I really like this blend.
11/03/09 12:22 PM  
Re: Has anyone used Wyeast 3789-PC Trappist Blend?

Glad to hear your results.

How long did it sit on the yeast to get the funk you wanted from the pale and did you do any repitching or did you start fresh for each beet?

11/03/09 10:59 PM  
Re: Has anyone used Wyeast 3789-PC Trappist Blend?
Well, I poured in the dregs of an Orval bottle last week and the beer is starting to form a pellicle and get the distinctive brett aroma. I think this is gonna be a great beer, I am planning to let it go for a couple of months and then I will dry hop it just before I serve it.
11/06/09 01:50 PM  
Re: Has anyone used Wyeast 3789-PC Trappist Blend?
DBear -

I made the the saison first. I harvested the yeast for the pale. The saison was lower gravity than th pale. Each batch sat on the yeast about a month or more. Each was bottled, with the flavor/sourness changing in the bottle too.

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