Re: WY3522 for Belgian Tripel
Well....I was thinking about blending the Ardennes with something else...I was perusing the Wyeast site and reading descriptions.....
It has this to say about Ardennes:
"One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character." I've used this yeast before and like it alot, I think it would be good for a Tripel.
"Produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness. True top cropping yeast with broad temperature range."
I didn't even see the abbey Ale listed anymore, just the A.A. II, which didn't look like the profile I was looking for.
I've found the opposite in my own experience.... I've found the Ardennes has been both bubble gummy and banana/clove-like esters....The Imperial/Export stout I bottled a month ago has strong banana esters, which I think is partially due to the addition of a bunch of choco. malt, but it's strong nontheless.
I did a cranberry dubbel sort of thing using the THG and found it to really dry out. It crisply emphasized the cranberry, pale choco. malt, and alcohol, with less sweet bubblegum/banana/clove esters. After time it smoothed out but at first it was a little rough around the edges...
I actually think I'm going to blend those two....or at least Ardennes with another medium-high flocculating Belgian yeast...maybe the Golden strong ale or Belgian Wheat (not Whit)