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Author Replies
03/03/06 06:34 PM  
Belgian Pale Yeast choices...
I recently brewed a Belgian Pale using WY1388 (Belgian Strong) and found it pretty uninteresting for a Belgian Yeast. I fermented it at about 70-72degs and just transfered it to 2nd and tasted it. I got a attenuation of 86% from 1.051 (down to 1.007). The recipe was 7lbs Pilsen, 2lb Vienna, 15oz Cara-Vienne, and 2oz Special-B. The only taste profile I currently get is the "plumy" Special-B one but very lightly.

I would like to use the DeKoninck yeast but barring finding it will end up trying WY3787 (or WLP500) next time fermenting it in the low 70's.

Anyone have anyother suggestions for a good Belgian Pale?


03/03/06 10:38 PM  
Re: Belgian Pale Yeast choices...
Most of the Belgian yeast strains will not produce the described characters until they are fermented warm. A lot of Begian breweries ferment warm, their yeast strains can handle it and prefer it. They prefer upper 70s to low 80s. WLP500 loves warm fermententations and is very spicy - it's one of my favorites. Please don't believe the yeast manufacturer's recommended fermentation temperatures.
Sean Paxton
03/22/06 05:46 PM  
Re: Belgian Pale Yeast choices...

Have you considered the 3538 yeast? I brewed a Belgian Pale for my wedding and it turned out really nice.

3538 Leuven Pale Ale Yeast. Vigorous top fermenting yeast with spicy aromatic characteristics. Slight phenolics dissipate with conditioning. Excellent strain for a variety of Belgian styles including pales, doubles, & brown ales. Flocculation - high; apparent attenuation: 75-78%. (60-75F, 15-24 C)



Dave I
04/15/06 05:59 PM  
Re: Belgian Pale Yeast choices...
Anybody ever tried 1762 (Rochefort yeast) in a Tripel or Strong Blond? Just wondering how it would work (or not).

I am also surprised 3878 hasn't been brought up in this thread since it is used by Westmalle, Westvleteren, and Achel (I want to say at least one other Belgian brewery but not sure which one off hand). Delirium Tremens yeast really works in the Delirium line, and is allowed to take center stage in the DT (along with the spices).


09/14/06 03:42 AM  
Re: Belgian Pale Yeast choices...
>Anybody ever tried 1762 (Rochefort yeast) in a

>Tripel or Strong Blond? Just wondering how it

>would work (or not).

I have used it a number of times in strong blonde ales, and it only really turned out well once. I under pitched and got a stuck fermentation. When it after several months had reached terminal gravity it was wonderful (lots of red apple aroma), but I have not been able to recreate it using normal pitching rates :-(

To get any character from this yeast you have to ferment at 27-32C. At that temperature it is my favourite yeast for dark Belgians. But it doesn't really work well with golden ales, as it seems to provide a bit of citric acidity that I don't think blends well with a very simple malt profile (more or less all my golden ales are just pils malt and sugar).


Ross Lunato
09/14/06 04:57 PM  
Re: Belgian Pale Yeast choices...

I've not yet tried the 1762 yeast for anything I've brewed. However, I'm interested in that you ferment it at 27-32C noting that it provides a citric acidity. I'm thinking this might be a good yeast to try for a Saison. What do you think?

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