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dhacker
Senior Member
Username: Dhacker
Post Number: 2347
Registered: 11-2002
Posted From: 74.177.57.248
| | Posted on Saturday, June 18, 2011 - 05:00 pm: | 
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Okay . . since I've got the Saison pinned down, I've moved on to the Biere de Garde.
It seems yeast choices run the gamut. Ale, lager . . I've seen at least a dozen different strains used to make this style. I prefer to keep it simple and do an ale yeast.
Based on the BJCP parameters, I'm considering using the Pacman strain in the low 60s and mashing around 154.
Your thoughts, gentlemen . . |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 13015
Registered: 01-2002
Posted From: 24.150.49.181
| | Posted on Saturday, June 18, 2011 - 05:28 pm: |
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If you use the Pacman strain and ferment it cool, there will be virtually no Belgian/French character at all. That's not really out of style, as some BdG examples are quite malty and have hardly any esters.
But my own preference would be for something a little more interesting. I'd suggest two possible alternatives. One is White Labs WLP515, the Orval primary strain (not the secondary Brett. strain or cultured from a bottle), which is only slightly Belgian in character. However, this is a limited edition seasonal release and rather difficult to find.
The other choice would be Wyeast 3787/White Labs WLP530 (the Westmalle strain also used by Westvleteren and Achel). This yeast is a chameleon. Fermented at 60 F, it is quite malty with only a little estery/phenolic character.
(Message edited by BillPierce on June 19, 2011) |
dhacker
Senior Member
Username: Dhacker
Post Number: 2358
Registered: 11-2002
Posted From: 184.41.91.80
| | Posted on Friday, July 01, 2011 - 01:58 am: |
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Well . . since no one else has chimed in, I'll direct this idea at you, Bill. I'm using the 3787 in three other beers and looking to add a little variety to the lineup . . You are correct about the WLP515 . . not gonna happen at this time.
So . . . What about giving it a go with the WY3634 Forbidden Fruit strain . . it seems to be sort of an all purpose Belgian strain that is less fruity than some of the others. Does it have merit, and if so, what temp do you think would be most apropos for a BdG? |
Graham Cox
Senior Member
Username: T2driver
Post Number: 2757
Registered: 11-2004
Posted From: 206.217.76.98
| | Posted on Friday, July 01, 2011 - 03:28 am: |
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I used that yeast in a pale grist a few months ago - it threw a lot of banana. I was not impressed. I fermented it in the low 60's and pitched big, so I think, at least in my case, it's safe to say the yeast did it on its own. The banana character did calm down after a few months, but it never left entirely. On the upside, it dropped nice and clear after awhile and was pleasantly spicy.
I do not think this would be a good yeast for a BdG. I would suggest perhaps the Rochefort strain fermented cool, or perhaps the California Common strain fermented at 62-64. |
dhacker
Senior Member
Username: Dhacker
Post Number: 2359
Registered: 11-2002
Posted From: 184.41.91.80
| | Posted on Friday, July 01, 2011 - 01:05 pm: |
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I've seen the 2112 mentioned . . Is there any "Belgian character" per se, with this strain for a BdG recipe? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 13058
Registered: 01-2002
Posted From: 24.150.49.181
| | Posted on Friday, July 01, 2011 - 02:29 pm: |
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I would vote for using Wyeast 3787 and fermenting at 60 F. As I said, this yeast is a chameleon; it's very malty at low temperatures, ideal in my opinion for a BdG. |
Graham Cox
Senior Member
Username: T2driver
Post Number: 2758
Registered: 11-2004
Posted From: 72.43.160.141
| | Posted on Saturday, July 02, 2011 - 01:49 am: |
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Hack, you won't get any Belgian character from the 2112 - it will be very clean with just a light estery character. Since BdG is more a French style than Belgian and usually doesn't feature phenolic or spicy character, I'd personally be OK with that, but YMMV. |
dhacker
Senior Member
Username: Dhacker
Post Number: 2360
Registered: 11-2002
Posted From: 184.41.91.80
| | Posted on Saturday, July 02, 2011 - 01:53 am: |
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Thanks guys for the input . . |
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