3822 substitutions

Fri Oct 04, 2013 7:36 pm

Hey guys I was wondering if you lot could give me some advice on a good substitute for wyeast 3822 as it is a private collection strain and I really enjoy the flavours and the phenolics the strain causes.
Cheers
J1m1
User avatar
j1m1
 
Posts: 76
Joined: Mon Sep 03, 2012 8:17 pm
Location: Dunedin New Zealand

Re: 3822 substitutions

Sat Oct 05, 2013 12:12 am

No direct experience with that strain, but from the description given on their website my first attempt would be with the Roeselare.
Lee

"Show me on this doll where the internet hurt you."

"Every zoo is a petting zoo if you man the fuck up."

:bnarmy: BN Army // 13th Mountain Division :bnarmy:
User avatar
Ozwald
Global Moderator
 
Posts: 3658
Joined: Sun Sep 20, 2009 4:14 pm
Location: Gallatin Gateway, Montana

Re: 3822 substitutions

Sat Oct 05, 2013 11:48 am

Maybe Roselare in tandem with another abby style yeast like Rochefort strain WY 1762?
brewinhard
Global Moderator
 
Posts: 4065
Joined: Sat Oct 25, 2008 8:41 am
Location: Fredonia, NY

Re: 3822 substitutions

Sat Oct 05, 2013 4:22 pm

Pretty sure 3822 is a straight yeast strain with no bugs in it, I maybe wrong. Was considering wlp510 of wy 3942 as the descriptors are similar.
User avatar
j1m1
 
Posts: 76
Joined: Mon Sep 03, 2012 8:17 pm
Location: Dunedin New Zealand

Re: 3822 substitutions

Sun Oct 06, 2013 12:37 am

They directly say it's a heavy acid producer, so my money's on lacto and likely pedio. Note that if I've ever tasted something fermented with the strain I'm not aware of it, but considering they market it for a Flanders, I would highly suspect bacteria in the mix.
Lee

"Show me on this doll where the internet hurt you."

"Every zoo is a petting zoo if you man the fuck up."

:bnarmy: BN Army // 13th Mountain Division :bnarmy:
User avatar
Ozwald
Global Moderator
 
Posts: 3658
Joined: Sun Sep 20, 2009 4:14 pm
Location: Gallatin Gateway, Montana

Re: 3822 substitutions

Sun Oct 06, 2013 11:32 am

Ozwald wrote:They directly say it's a heavy acid producer, so my money's on lacto and likely pedio. Note that if I've ever tasted something fermented with the strain I'm not aware of it, but considering they market it for a Flanders, I would highly suspect bacteria in the mix.


http://thebeerengineblog.com/2013/08/21 ... /#more-888

In this article it suggests the acidity is more suggested as the ph of the beer is only around 5.18

Sorry to be difficult
User avatar
j1m1
 
Posts: 76
Joined: Mon Sep 03, 2012 8:17 pm
Location: Dunedin New Zealand

Return to Favorite Beer Recipes & Styles

Who is online

Users browsing this forum: No registered users

A BIT ABOUT US

The Brewing Network is a multimedia resource for brewers and beer lovers. Since 2005, we have been the leader in craft beer entertainment and information with live beer radio, podcasts, video, events and more.