Wyeast 3522 Belgian Ardennes Yeast
One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character. Apparent attenuation: 72-76%. Flocculation: high. Optimum temp: 65°-85° F
*NOTE:*During summer months, we include complimentary ice packs with all liquid yeast orders. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and particularly hot temperatures. For this reason, we recommend ordering dry yeast during summer months.
|Yeast Disclaimer||We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts. It is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.|
|Yeast Style||Belgian Ale|
|Min Fermenting Temp||65|
|Max Fermenting Temp||85|
Just brewed Trappist Trippel. Threw in an extra lb. of candi syrup. Pitched the yeast, and for two days...nothing. Then, holy cow! Airlock bubbled for 4 1/2 days. Am expecting a huge beer!
Brewed a Belgian, bubbling away ... quickly. Hope it tastes as good as it smells!!
This one is still in secondary for another two weeks, so cannot give a full review, but it performed exceptionally in this high OG Belgian-style tripel. Due to the high OG, I used a starter, prepared a few days in advance. Once pitched, the primary fermentation started quickly and (with swamp chiller technique) was controlled in the mid 60’s before allowing to increase into the low 70s. Floc'd out nicely compared to some other Belgian yeasts. Have high hopes for this batch.
I use 3522 for NB Carmelite Triple-Grain Tripel kit, and other Belgians. For the Tripel I pitch at 500-600 Billion and ferment out IAW directions. 3522 top crops and forms and unusually dense and persistent krausen. Each transfer causes yeast in suspension to drop out. I bottle from a charged Keg and I do get a faint trub in each bottle of Tripel. This Tripel bottle conditions well and the trub "sticks" to the bottom better with age. This is a light colored Tripel but will darken if you let it sit too long on the trub in the carboy, but I don't think this affects the taste. A great yeast once you get use to it's quirks without the strong peppery phenols of some Belgian yeasts. Cheers.
Worked great. Fermented at around 70f. Took right off and finished in less than 2 weeks on a 1.081 OG Amber. Down to 1.013. Nice balance of fruity and phenolic.