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Message |
    
robert rulmyr
Advanced Member
Username: Wacobob
Post Number: 540
Registered: 02-2003
| | Posted on Thursday, April 21, 2005 - 11:27 am: | 
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What are the most popular Belgian Ale yeasts out there? I'm venturing into this new world. |
Paul Hayslett
Advanced Member
Username: Paulhayslett
Post Number: 737
Registered: 02-2002
| | Posted on Thursday, April 21, 2005 - 01:01 pm: |
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I can't say that I've tried very many, but these are the ones I've had good results with:
For Wits, Forbidden Fruit (Wyeast 3463). I've never used the Hoegaarden strain in a Wit, so I can't compare the two. But I like the results I got.
For Saisons, Belgian Saison (Wyeast 3724), fermented way hot (mid to upper 70s). It is incredibly slow to finish. The gravity will keep dropping slowly for weeks and it won't clear until week 6 or 7. But it leaves behind a peppery spiciness in a very dry beer. Everyone will insist you've spiced the beer when you haven't. Wyeast calls it a "seasonal", but you can special order it at any time.
For Strong Darks, Strong Ale (Wyeast 1388). It will take a 1.100 OG beer down to 1.015 or lower, leaving it surprisingly light and dry in your mouth. And it throws enough esters to stand up to all the dark malts and hops in a beer like that, so it still adds lots of its own character.
Like I said, I haven't tried too many others, so take this with as much salt as you wish. |
damon
Junior Member
Username: Nomad
Post Number: 99
Registered: 07-2004
| | Posted on Thursday, April 21, 2005 - 01:47 pm: |
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If we're talking Belgian yeasts... what's the difference between WLP500 and 530? The descriptions are literally the same, and the only difference in their tech specs is that 530 has better flocculation (or so they say). |
Mike Walker
Junior Member
Username: Mikew
Post Number: 57
Registered: 03-2003
| | Posted on Thursday, April 21, 2005 - 02:44 pm: |
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Check out the downloadable Belgian yeast chart on the White Labs website for some more details about each yeast strain.
http://www.whitelabs.com/craft_belgianyeast.html |
ScottDeW
Intermediate Member
Username: Scott
Post Number: 288
Registered: 03-2003
| | Posted on Thursday, April 21, 2005 - 02:53 pm: |
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Hmm. It'd be nice to see their seasonal Bastogne (WLP510) on the list as well. I think I'm becoming a real fan of that yeast. Just a hint of Belgian character but otherwise pretty clean tasting.
Scott
http://texanbrew.com
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Chumley
Senior Member
Username: Chumley
Post Number: 3058
Registered: 02-2003
| | Posted on Thursday, April 21, 2005 - 03:35 pm: |
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WY1762, the Rochefort strain, makes awesome tripels. |
davidw
Senior Member
Username: Davidw
Post Number: 1054
Registered: 03-2001
| | Posted on Thursday, April 21, 2005 - 03:57 pm: |
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I've been pondering a Belgian Golden myself. Comments on a good strain for that particular 'style'. |
David Lewinnek
Junior Member
Username: Davelew
Post Number: 94
Registered: 02-2005
| | Posted on Thursday, April 21, 2005 - 03:59 pm: |
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Has anybody used Wyeast 1214? The strong ale I made with that is still aging, but I really don't taste the "great complexity" that Wyeast talks about on their website for this yeast. Maybe I just have an uneducated palate. |
Denny Conn
Senior Member
Username: Denny
Post Number: 4538
Registered: 01-2001
| | Posted on Thursday, April 21, 2005 - 04:33 pm: |
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I've been on a WY3787 (Westmalle) kick for a while. Makes a tripel that tastes amazingly like Westmalle. WY1762 is great, too, but I usually reserve that for a Roche 8 or 10 clone.
LIfe begins at 60...1.060, that is.
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tim roth
Member
Username: Hopdude
Post Number: 217
Registered: 03-2003
| | Posted on Thursday, April 21, 2005 - 04:43 pm: |
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I second the #1762 in making a nice Trippel.
I would throw WLP#570 into the mix too. I made a good Belgian Golden with it and my bro-in-law, made an excellent Witbier. Cheers, tim |
davidw
Senior Member
Username: Davidw
Post Number: 1055
Registered: 03-2001
| | Posted on Thursday, April 21, 2005 - 04:49 pm: |
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Thanks Tim. I was looking at both Wy 1388 and WLP 570, thinking they were analogous but wanting some opinion from those that have used them. |
Jim Keaveney
Advanced Member
Username: Jimkeaveney
Post Number: 634
Registered: 02-2003
| | Posted on Thursday, April 21, 2005 - 04:52 pm: |
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i havent used the 3787 in awhile but i intend to get back to it soon. great performer and makes a real nice tripel as denny says. i also used it for a belgain stout which was outstanding. can't believe i haven't made that one in years.
i have been messing around with the ardennes and the unibroue strains lately but i think it is time to go back to the westmalle. |
Nathan Jordan
New Member
Username: Njordan
Post Number: 21
Registered: 06-2004
| | Posted on Thursday, April 21, 2005 - 06:48 pm: |
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Denny,
Could I talk you into sharing your recipe for a trippel that tastes like Westmalle? Please? |
Denny Conn
Senior Member
Username: Denny
Post Number: 4542
Registered: 01-2001
| | Posted on Thursday, April 21, 2005 - 06:57 pm: |
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This is in the fermenter at the moment. It's my 3rd batch of it.
13 lb. pils malt
6 oz. aromatic malt
.5 lb. wheat malt
1.5 lb. sugar (corn or cane)
.9 oz Horizon (or other high alpha, low cohumulone hop) 11.2% 60 min.
.5 oz. EKG pellets 6% 0 min.
WY3787
mash at 148-150 for 90 min.
OG 1.090
Remember, I wasn't trying to "clone" Westy. Just get close.
LIfe begins at 60...1.060, that is.
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Nathan Jordan
New Member
Username: Njordan
Post Number: 22
Registered: 06-2004
| | Posted on Thursday, April 21, 2005 - 06:57 pm: |
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Info from brewrats.org to try to answer damon's Q:
WL500:
From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
WL530:
Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. |
shane petersen
New Member
Username: Napa_shane
Post Number: 11
Registered: 11-2004
| | Posted on Thursday, April 21, 2005 - 07:07 pm: |
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i REALLY like brewtek CL300 for a tripel. |
Denny Conn
Senior Member
Username: Denny
Post Number: 4543
Registered: 01-2001
| | Posted on Thursday, April 21, 2005 - 07:18 pm: |
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Oh, yeah, it's been so long since I've used CL300 I forgot about it!
LIfe begins at 60...1.060, that is.
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Chumley
Senior Member
Username: Chumley
Post Number: 3063
Registered: 02-2003
| | Posted on Thursday, April 21, 2005 - 07:46 pm: |
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So, would it be fair to say that WY3787 = WLP530?
Lucky me...I have a tube of WLP530 and a slant of CL300. Now, if I only had a sack of pils malt (supply is shot after lager brewing season).  |
Denny Conn
Senior Member
Username: Denny
Post Number: 4544
Registered: 01-2001
| | Posted on Thursday, April 21, 2005 - 07:49 pm: |
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I don't know about the WY/WLP equivalency, but I wouldn't be surprised to find out that CL300=WY3787.
LIfe begins at 60...1.060, that is.
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Patrick C.
Intermediate Member
Username: Patrickc
Post Number: 319
Registered: 01-2001
| | Posted on Thursday, April 21, 2005 - 08:24 pm: |
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Safbrew T58- good flavor and easiest to use (it's a dry yeast). I've only used it for one batch, but it had a nice "Belgian" flavor. If you're aiming to clone or come close to a particular beer you're probably better off with one of the liquid strains, but otherwise T58 is a good one to try. |
Denny Conn
Senior Member
Username: Denny
Post Number: 4548
Registered: 01-2001
| | Posted on Thursday, April 21, 2005 - 08:27 pm: |
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I like T-58 a lot for wits. It's not bad in tripels, but it seems a little one dimensional compared to other yeasts.
LIfe begins at 60...1.060, that is.
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John K. Lee
Advanced Member
Username: Newoldrunk
Post Number: 531
Registered: 10-2003
| | Posted on Thursday, April 21, 2005 - 08:41 pm: |
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Has anyone sucessfully recultured from a bottle of Hoegaarden and reused it in a Wit? I'm wondering if that strain is the same used in primary fermentation. Anyone know?
-J.K.L. |
Brandon Dachel
Senior Member
Username: Brandon
Post Number: 1485
Registered: 03-2002
| | Posted on Friday, April 22, 2005 - 02:07 am: |
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> Has anyone sucessfully recultured from a bottle
It is *widely* believed that wyeast's belgian white beer (and WL's counterpart) *is* the hoegaarden strain. |
robert rulmyr
Advanced Member
Username: Wacobob
Post Number: 541
Registered: 02-2003
| | Posted on Friday, April 22, 2005 - 10:50 am: |
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Thanks to all who have posted! I'm thinking of the CL300 or WLP530. Denny's recipe above looks similar to many I've seen...may do something similar. Brew 10 gallons, bottle half, keg half.
Anybody used Briess's Less modified Pilsen malt? |
Mark Zgarrick
Member
Username: Maz
Post Number: 157
Registered: 10-2003
| | Posted on Friday, April 22, 2005 - 12:02 pm: |
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I used 3944 (Belgian Wit) in a Grand Cru... tasted very similar to North Coast Pranqster. It was delicious. |
Chumley
Senior Member
Username: Chumley
Post Number: 3067
Registered: 02-2003
| | Posted on Friday, April 22, 2005 - 02:51 pm: |
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>>Anybody used Briess's Less modified Pilsen malt?
I bought a sack of this in 2003, brewed a tripel with it with WY1762, and it came out excellent. And it seemed to work fine for single infusion mashing. |
matt_dinges
Intermediate Member
Username: Matt_dinges
Post Number: 350
Registered: 02-2003
| | Posted on Friday, April 22, 2005 - 05:55 pm: |
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FWIW,
it is fair to say that WLP530=WY3787
Both are the Westmalle yeast.
As you can see Robert, there are a LOT of popular Belgian yeasts!
Just start using them!
Welcome to a new world...
Cheers
matt |
David Woods
Advanced Member
Username: Beericon
Post Number: 564
Registered: 02-2003
| | Posted on Friday, April 22, 2005 - 07:43 pm: |
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I used WL530 in my Belgian Strong Golden Ale that took second place in Feb. I love the flavor profile that yeast gives off.
And for the record, I used regular 2 row pale ale malt instead of pilsner malt, and no one knew the difference.
David |
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