29 replies to this topic

[Genesee Ted]

For brewers that are not as familiar with Belgian styles, be very attentive to your temps. This is really what makes a great Belgian style ale. Just like lager yeast at the other end of the spectrum, once cannot overstate the importance. With American and British yeast I feel like you have a bit more leeway. Mess with a Belgian strain and it will rebel and not do as you ask of it. Also, play with a strain for a while and get a feel for it. You may like it at one temp vs. another. Mosher says "Belgians are Easy" but there is most certainly a caveat. Word up to the French Saison Strain being kick ass. I also dig the Unibroue strain. 3787 is nice but keep those temps up there. I like it in the upper 70s. These beers are simple as hell to brew from a recipe perspective, but the true art is in the fermentation.

[siouxbrewer]

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.

Here is where my brainfart occurred. Did not read the huge bold font at the top of the page for a more accurate cross reference. I are more shameded

[orudis]

The De Dolle yeast (forget the number) is also quite good. If I remember right it has some very tasty pineapple esters in it.

I think this is the same as the Orval primary strain (WLP510). I agree that any of them is a great yeast to start experimenting with, fermentation temps etc.

[dondewey]

What's a good yeast to start out with? (WY1214?? - wyeast is the easiest to get for me)I was thinking of trying to make a Belgian version of an APA or something along these lines. I'm not too concerned with matching some style or beer exactly but I'd like to avoid adding spices or anything like that in secondary. I have most of the common base grains and specialty grains. My hops selection might be a little limited for this; I've got EKG, cascade, williamette, hallertau, magnum, glacier (only 2oz).Thoughts?

If you are going to do your first Belgian, I'd try a traditional style. May I suggest a saison? While not traditional, I think the hallertau would work just fine. Make it hoppy, mash really low (pilsener with a touch of munich and wheat), ferment with 3724 (dupont) in the low 80s and you will be in heaven in a month (will likely need 3 weeks in primary; it's a slow yeast). Good luck!

[Stuster]

I think this is the same as the Orval primary strain (WLP510). I agree that any of them is a great yeast to start experimenting with, fermentation temps etc.

I thought the De Dolle one was 3942. I've been meaning to give that a try and good to see you think it's a good one, Mtn.Another agreement that any will work fine. Just have a read through the descriptions and pick one that appeals to you. Or drink a few of the beers from the breweries they are supposed to and see which of those you like the best. Research can be tough sometimes.

[ThroatwobblerMangrove]

If you are going to do your first Belgian, I'd try a traditional style. May I suggest a saison? While not traditional, I think the hallertau would work just fine. Make it hoppy, mash really low (pilsener with a touch of munich and wheat), ferment with 3724 (dupont) in the low 80s and you will be in heaven in a month (will likely need 3 weeks in primary; it's a slow yeast). Good luck!

I've tried a Saison made by a local brewer - not bad but I'm not sure I'd want 5 gallons of it kicking around. My fav (commercial) Belgian beer so far is Rare Vos.

[MtnBrewer]

I think this is the same as the Orval primary strain (WLP510). I agree that any of them is a great yeast to start experimenting with, fermentation temps etc.

I thought the De Dolle one was 3942. I've been meaning to give that a try and good to see you think it's a good one, Mtn.

I just checked my notes and you're correct: 3942 is De Dolle.

[orudis]

Hmm, I could have sworn I got the idea that 510 was used by De Dolle from Kirsten England but you are right his chart says 3942. I didn't even know de dolle made a wheat beer, actually. Could they have more than one "house" yeast?

[ncbeerbrewer]

Hmm, I could have sworn I got the idea that 510 was used by De Dolle from Kirsten England but you are right his chart says 3942. I didn't even know de dolle made a wheat beer, actually. Could they have more than one "house" yeast?

I don't and won't claim to know anything about De Dolle specifically but I don't see a reason why a brewery Belgian or not could not have more than one House yeast. Even they just brewed Belgian origin beers I am sure they could use two Belgian strains and get differenct consistant profile and flavors too. Just a thought. $0.02

[MtnBrewer]

I didn't even know de dolle made a wheat beer, actually.

They don't.