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Brews & Views Bulletin Board Service * Brews and Views Archive 2003 * December 9, 2003 * Belgian Yeast < Previous Next >

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Anthony Armbruster (24.3.188.243)
Posted on Thursday, November 27, 2003 - 07:17 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I am planning on making both the corsondonk's monks brown, and abbey pale recipes using white labs abbey ale. Should I brew the triple first and pitch the dubbel on the yeast cake or visa-versa. I figured that the triple would have less of a flavor contribution to the yeast. I know that it would strain the yeast a little more, but they are both relatively high in gravity.

Oh Yeah, I am going to make a starter.

Any advice?
 

Brandon Dachel (216.177.117.110)
Posted on Thursday, November 27, 2003 - 01:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Do the dubbel first.

> I figured that the triple would have less of a
> flavor contribution to the yeast.

??? Can you elaborate on that sentence? I'm not sure what you're saying.
 

Jim Keaveney (205.188.208.75)
Posted on Thursday, November 27, 2003 - 04:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

if you do the dubbel first you may end up with a slightly darker tripel than you hoped for. oth, it is better to pitch the intitial yeast to the lower alc beer, then use the pancake for the higher alc. you say they are both relatively high gravity. what do you anticipate for the og for each beer? i am not familiar with these recipes but i think they may be about the same abv?
 

Anthony Armbruster (24.3.109.180)
Posted on Friday, November 28, 2003 - 02:53 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I will post OG later, I don't have the recipes with me. The triple is a paler and a lighter style than the dubbel. The yeast out of the triple should be less tainted by a darker color and richer flavor.
 

Anthony Armbruster (24.3.188.243)
Posted on Friday, November 28, 2003 - 08:38 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The dubbel's OG = 1.071, and the triple's OG = 1.077.

I am planning on making a starter today, and brewing tomorrow or Sunday.

Any other advice on brewing two high gravity beers using the same yeast cake. I just want to be sure to keep the yeast healthy.
 

Mike Vachow (216.170.178.59)
Posted on Friday, November 28, 2003 - 09:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've always had the best luck fermenting high gravity beers when I've brewed a low to mid-gravity beer first then used the slurry from that batch for my high gravity beer. In fact, that's the scheme I've got cooked up at present with a yeast I've never used before, Wyeast 3522 Belgian Ardennes. I just pitched a quart starter of it this morning on ten gallons of Belgian pale ale, OG 1.048. When that's done fermenting, I plan on brewing a tripel using the slurry.

If your yeast is fresh, you might be able to step up your starter twice by Sunday. If I were making five gallons of dubbel, I'd want to step up my starter twice before pitching.

Mike
Lake Bluff, IL
 

Jim Keaveney (205.188.208.75)
Posted on Friday, November 28, 2003 - 09:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

make sure you aerate well, especially for the intitial batch (i would do the tripel first, they are close enough). Make sure the yeast for the first batch has sufficient time to do its job and drop out of suspension to give you a nice cake for batch number 2. sometimes, it will seem like it is done, but it is still in suspension and thus, no cake (i learned that one the hard way with wy 3787) if you are using glass as a primary, it will be obvious.

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