[Kutaka]

Checked many years of notes on 3787. As I mentioned before, it produces a mild, pleasant spice note for me that isn't clove.  It also produces a mild plum ester when fermented at 68F and finished at 72F.  Colder fermentation produces less of both.  Hotter fermentation produces a bad banana vodka beer that I drain poured after a few months of waiting for it to smooth out. 

These observations are subject to variable pitch rates, nutrient supplements and O2 injections.  Your mileage may vary.  This statement is not a binding agreement in the state of California.  Kutaka is not responsible for crap beer made using this anecdote.           

[denny]

I rarely ferment it that cold.  I start it at 68 and finish at 72+.  This produces a Belgian (or British) yeasty aroma that isn't fruity or spicy.  It produces esters, but they are below what I can sense.   

If you like it, go for it.  I've found I prefer it lower.

[Kutaka]

If you like it, go for it.  I've found I prefer it lower.

Digging further into my notes on 3787, it appears a very clean result IS possible with a big pitch and a stable low 60s fermentation.  Presumably that is what you do. 

Why bother using 3787 to make a Belgian beer if the result is no significant phenols or esters?  Every time I've drunk a Westmalle, clean yeast was not a descriptor that came to mind.