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Wyeast 3787 Belgian Trappist High Gravity
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Wyeast 3787 Belgian Trappist High Gravity

Item #: 3787XL
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Rated 5.0 out of 5, based on 1 review
Availability: Out of Stock
$7.49

Brew beer like the trappist monks of Belgium! This yeast is a wonderful choice for making delicious, well-attenuated high gravity Belgian beers of all kinds.

Eligible for $8.99 flat rate shipping

  • Description
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Belgian trappist high gravity yeast is an ideal yeast to use in the production of high gravity Belgian ales. It has good fruity esters reminiscent of dried stone fruits, which are balanced well with spicy phenolic compounds. Many fine dubbels and trippels have been made with this yeast. However, it can be used to wonderful effect in other Belgian styles, such as golden strong. It is a highly attenuative yeast, and can produce very dry beers that retain a lot of character and flavor when treated right. Many brewers, professional and homebrewers alike, find that this strain makes an excellent house strain for Belgian beers. Another top-cropping yeast strain, Belgian trappist high gravity can ferment vigorously, and extra care should be taken to avoid the inevitable messes that this eager strain can make. It can also produce a lot of sulfur during fermentation, but this clears up well, leaving behind wonderful beers full of delicious character.

Warm Weather Shipping Notice

During the hot summer months we include complimentary ice packs with ALL liquid yeast orders, but cannot guarantee that the ice packs will stay cold during transit, and thus the yeast can potentially be exposed to hot temperatures. We highly recommend ordering dry yeast during the summer months or if you are ordering from a warmer climate.

Yeast Specifications


Temperature Range: 64-78 F (18-25 C)
Flocculation: Medium
Cell Count: 100 Billion
Attenuation: 74-78%
Alcohol Tolerance: 12% ABV or Higher
Typical Styles: Belgian Dubbel, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Tripel, Bière de Garde.

Reviews

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Good yeast
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Good yeast for Belgian beers. Fermented good.
Feb 28, 2015  |  By Keith Green
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