There's not much out there on the web about Wyeast 3942. It sounds interesting. I'm curious what flavors come out at different fermentation temperatures, and how people like this yeast.
"Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.
Origin:
Flocculation: medium
Attenuation: 72-76%
Temperature Range: 64-74° F (18-23° C)
Alcohol Tolerance: approximately 12% ABV"
"Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.
Origin:
Flocculation: medium
Attenuation: 72-76%
Temperature Range: 64-74° F (18-23° C)
Alcohol Tolerance: approximately 12% ABV"
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