Week into fermentation and my Rustic carboy is at about 82% AA, 1.053 - 1.009. I'd say it's juicy fruit gum with some spicy notes. I've read bubble gum, but it's juicy fruit, not pink. I won't be able to keg this batch for at least a few weeks, so maybe it will go further.
I started at 68° for 24 hours. Let it free rise to 74 in a 72° chamber for two days and then put into ambient as I needed the space. It peaked at around 78° on day 4 in a 76° room. It's odd to see fermenters out in the open. Hasn't been like that in years.
Do you get the same from 3726 Jon?
For sure a keeper and I'd like to mix it with other strains for a more layered profile.
Last time I used 3726 it came out really peppery (in a good way), with some fruity undertones. It was awesome. I think like a lot of Belgian strains it's temp sensitive - I think I held 67F for2 days, then let it rise to ~ 75Fish. I still need to use the Rustic soon. IIRC zwiller said he's convinced that Rustic is 3726. Can't wait to use it.