I’ve scoured the interwebs on this yeast and keep coming up with so many different opinions on it. Wyeast’s description says balanced subtle fruit and delicate spice. Wyeast lists it as High Flocc and medium attenuation (at least for a Belgian). It’s supposeldy the Achouffe yeast which is wlp550 from White Labs and their description is the polar opposite.
In Brew Like a Monk it lists all the flavor profiles of some popular Wyeast Belgian strains. It’s lists 3522 as “clean and malty” in the temp range 65-75?
Read some posts from Denny that said it’s relatively clean, or at least clean for a Belgian, below 63 but gets too banana above that???
I’m so confused by this yeast. Does anyone have any more insight on it? Used it a ton and know it’s true profiles at different temp ranges. Also can it be manipulated with O2 and/or pitch rate?
Any help would be greatly appreciated.
Thanks