Post Number: 312
|Posted on Saturday, February 05, 2005 - 01:31 am: ||
I've got a tripel that just hit the yeast cake using the Westmalle yeast...(WLP530 Abbey Ale or Wyeast 3787 Trappist High Gravity)...I'm just curious how warm people have used this yeast and the results that came with it...My dubbel, I did around 72*F...
And man, this yeast sure is frothy!
Post Number: 391
|Posted on Saturday, February 05, 2005 - 03:11 am: ||
I don't know about others but for me this strain give of a lot of phenols past 75F. I like to ferment it on the cool side so it makes that light spicy but slightly clean flavor found in westmalle beers.
And yes the ferment reminded me of a wheat beer strain almost............wild man.
Post Number: 652
|Posted on Saturday, February 05, 2005 - 04:00 am: ||
I brewed a couple consecutive batches with it at about 75-76 a couple summers ago. It seemed less funky than I thought it would be at those temps. Few if any higher alcohols. It was my understanding that Westmalle ferments around 78, IIRC.
Yes, it does get a thick, yeasty kraeusen. I used foam control on both batches and it still blew through the airlock.
Post Number: 640
|Posted on Saturday, February 05, 2005 - 06:35 am: ||
I've also heard that the Abbey really gives a "good tweaking" at the warmer temperatures. The last time I used this yeast on a tripel, I ramped it all the way to 80° during primary, but then I dropped the temperature back into the 66°-70° range for the secondary. Just my 2 cents!
"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers
Post Number: 4164
|Posted on Saturday, February 05, 2005 - 05:27 pm: ||
I wimped out and kept it around 68-70. I liked what I got, so I'm not inclined to go warmer.
LIfe begins at 60...1.060, that is.
Post Number: 314
|Posted on Saturday, February 05, 2005 - 06:42 pm: ||
Well, Mine is thumping away right now at about 78*...not much I can do about it now! I'm sure it will drop down a bit over the next day though.