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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through April 25, 2005 * Belgian Ales. < Previous Next >

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robert rulmyr
Advanced Member
Username: Wacobob

Post Number: 540
Registered: 02-2003
Posted on Thursday, April 21, 2005 - 11:27 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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
 

Chumley
Senior Member
Username: Chumley

Post Number: 3058
Registered: 02-2003
Posted on Thursday, April 21, 2005 - 03:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.
 

tim roth
Member
Username: Hopdude

Post Number: 217
Registered: 03-2003
Posted on Thursday, April 21, 2005 - 04:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.
 

Nathan Jordan
New Member
Username: Njordan

Post Number: 22
Registered: 06-2004
Posted on Thursday, April 21, 2005 - 06:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Oh, yeah, it's been so long since I've used CL300 I forgot about it!
LIfe begins at 60...1.060, that is.
 

Chumley
Senior Member
Username: Chumley

Post Number: 3063
Registered: 02-2003
Posted on Thursday, April 21, 2005 - 07:46 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.
 

Patrick C.
Intermediate Member
Username: Patrickc

Post Number: 319
Registered: 01-2001
Posted on Thursday, April 21, 2005 - 08:24 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.
 

John K. Lee
Advanced Member
Username: Newoldrunk

Post Number: 531
Registered: 10-2003
Posted on Thursday, April 21, 2005 - 08:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

> 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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

>>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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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