A good place to start with belgian yeast?
#1
Posted 09 July 2009 - 04:00 AM
#2
Posted 09 July 2009 - 04:07 AM
#3
Posted 09 July 2009 - 04:16 AM
#4
Posted 09 July 2009 - 04:29 AM
#6
Posted 09 July 2009 - 05:18 AM
Haven't used that one myself but I'd be surprised if you were disappointed. It has a higher ABV tolerance than the 1214 so it might dry your beer out a little more. A 5 gallon batch of a pale ale would also make for a great starter if you want to harvest the yeast and throw on something bigger later.I think I might go with the 3522 because it seems like I have all of the ingredients needed to make a BPA. I feel like this might be a good place to start since it sounds pretty similar to other stuff I have made with non-belgian yeasts.
#7
Posted 09 July 2009 - 05:24 AM
Is bottling sort of a requirement for belgian styles or is kegging okay?Haven't used that one myself but I'd be surprised if you were disappointed. It has a higher ABV tolerance than the 1214 so it might dry your beer out a little more. A 5 gallon batch of a pale ale would also make for a great starter if you want to harvest the yeast and throw on something bigger later.
#8
Posted 09 July 2009 - 05:30 AM
I keg all of my pales. Heck I keg the trippels sometimes too. I just have to make sure I put a little skull and cross bones above that tap to warn off the unknowing guest that this one will get you :facepalm:I am trying to be better about bottling the big ones though since it takes a while to get through a keg of 10-12% beer. I usually end up pulling it for something else before it kicks and throwing it back in later when I have a space.Is bottling sort of a requirement for belgian styles or is kegging okay?
#9
Posted 09 July 2009 - 05:37 AM
Fair enough.I keg all of my pales. Heck I keg the trippels sometimes too. I just have to make sure I put a little skull and cross bones above that tap to warn off the unknowing guest that this one will get you :facepalm:I am trying to be better about bottling the big ones though since it takes a while to get through a keg of 10-12% beer. I usually end up pulling it for something else before it kicks and throwing it back in later when I have a space.
#10
Posted 09 July 2009 - 06:01 AM
I don't think you can go wrong with 3522. I used this yeast to brew a Belgian IPA that I created. It is a wonderful beer. I posted it in the recipe swap as well. I took it to my homebrew club and it was the best beer of the night. I followed the IPA 1.066 up with a Tripel at 1.080. I think you could go PA, IPA, Tripel if you wanted all with the same yeast pack/cake. I think 3522 adds nice Belgian flavor but it not too harsh or phenolic either. This would be my suggestion. It worked great for me. I also kegged the IPA and will keg the Tripel as well in fall.I think I might go with the 3522 because it seems like I have all of the ingredients needed to make a BPA. I feel like this might be a good place to start since it sounds pretty similar to other stuff I have made with non-belgian yeasts.
#11
Posted 09 July 2009 - 06:21 AM
I wish I could do three in a row but I already have all of my long term storage containers in use so generally I don't do a bunch of beers in a row (just do one every time I know something is about to kick). The other problem with this is if I don't like the yeast I have 15 gallons of beer made with it!I don't think you can go wrong with 3522. I used this yeast to brew a Belgian IPA that I created. It is a wonderful beer. I posted it in the recipe swap as well. I took it to my homebrew club and it was the best beer of the night. I followed the IPA 1.066 up with a Tripel at 1.080. I think you could go PA, IPA, Tripel if you wanted all with the same yeast pack/cake. I think 3522 adds nice Belgian flavor but it not too harsh or phenolic either. This would be my suggestion. It worked great for me. I also kegged the IPA and will keg the Tripel as well in fall.
#12
Posted 09 July 2009 - 07:55 AM
#13
Posted 09 July 2009 - 08:03 AM
#14
Posted 09 July 2009 - 08:10 AM
I make my blonds with this and am always happy, I ferment it cool- about 64 for a week, then let it rise naturally in a 70 deg room, (usually takes a few days to get there) and let it finish out there.What is the general feeling towards WY3522 (Belgian Ardennes)? I notice this is listed as an option for Belgian Pale Ale so maybe it would be good for what I want??
Keg away! Like strangebrewer said, the bigger beers are fun on tap at first, then you can pull the keg, replace it with something else, then put it back on down the road, they always seem to last longer this way.Oh, I forgot one thing, sugar! If this is your first or close to it, I would suggest fitting 15% or so of sugar (corn or cane) into your recipe. I add it to the prmary after about 4-5 days, just when I see activity start to slow. This will give the yeast a chance to consume the complex fermentables first, then dive into these simpler meals. The result is a lower FG, which is desirable for almost all styles.Is bottling sort of a requirement for belgian styles or is kegging okay?
Edited by Thirsty, 09 July 2009 - 08:15 AM.
#15
Posted 09 July 2009 - 10:52 AM
#16
Posted 09 July 2009 - 01:19 PM
#17
Posted 09 July 2009 - 01:35 PM
Sorry but the Ardennes yeast is equivalent to WLP550 Belgian Ale. I have brewed with that as well as 3522. Its the La Chouffe strain as well. We brewed a Saison as a club brew at a local microbrewery and they gave up all a slug of their house belgian yeast and it was WLP550. I repitched it into a Belgian Blonde 1.066. It fermented it down to 1.002. A beast I say.Ardennes is the wyeast equivalent of WL510 I've heard, but it seems to be even harder to find than the Bastogne The reason I like the Bastogne is because of it's saison-like characteristics. It makes great hoppy pales and can be pushed on the higher side of temp. I'm really jazzed about my cake of wy3789 trappist blend (I'm guessing westmalle and rochefort with brett b.) which is gonna blow up a big ass tripel this weekend, gonna be a bit of a saaz bomb
#18
Posted 09 July 2009 - 01:49 PM
Aha! Your are right sir, where did I see a yeast chart recently that had the two side by side I knew it seemed odd, checked BLAM and there it is. Got down to 1.002?! Sounds like a beast indeed.Sorry but the Ardennes yeast is equivalent to WLP550 Belgian Ale. I have brewed with that as well as 3522. Its the La Chouffe strain as well. We brewed a Saison as a club brew at a local microbrewery and they gave up all a slug of their house belgian yeast and it was WLP550. I repitched it into a Belgian Blonde 1.066. It fermented it down to 1.002. A beast I say.
#19
Posted 09 July 2009 - 02:01 PM
Yeast Cross-Reference ChartAha! Your are right sir, where did I see a yeast chart recently that had the two side by side I knew it seemed odd, checked BLAM and there it is. Got down to 1.002?! Sounds like a beast indeed.
#20
Posted 09 July 2009 - 02:05 PM
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