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BPotts
08/09/07 09:15 PM  
WY3522 for Belgian Tripel
Anybody tried this? Want to brew one for the fall and I'm curious if anyone's specifically done a tripel with this yeast....seems like a good match. So far all the recipes I've seen use the Abbey Ale Yeast instead, which I don't have any experience with. Why do people prefer this over the Ardennes for this style?
Sean White
08/09/07 10:18 PM  
Re: WY3522 for Belgian Tripel
I'd start thinking by trying to imagine what you want your tripel to taste like. Either of those yeasts do well for a wide variety of beers. What's your favorite triple? What do you imagine the finished beer to tase and smell like?

In my experience the "Chimay" yeast has more banana and clove going on, some pear too, and it's kind of earthy. The Ardennes can be more bubblegummy or sort of like overripe fruit, and I think it's cleaner overall with less phenols.

BPotts
08/09/07 10:34 PM  
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.

Trappist H.G.:

"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...

Interesting.....

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)

BPotts
08/09/07 10:43 PM  
Re: WY3522 for Belgian Tripel
When I say "I've found the opposite" I'm refering to the flavor profiles you described...

which was supported by the Wyeast descriptions...

I do agree though that the actual Chimay Tripel is very dry/spicy/banana/clove-like, and I would like to produce something like that. But I find that from Wyeast the Ardennes yeast gets me closer to that profile than the Trappist High Gravity does, for whatever reason. I guess the best way to replicate their yeast is to just get a bottle and culture the dregs.

BPotts
08/09/07 10:51 PM  
Re: WY3522 for Belgian Tripel
I'm also assuming most people consider the WY Trappist High Gravity yeast to be Chimay yeast but I'm thinking maybe it's from Rochefort or something. It tends to be better for darker beers...

Supposedly the Ardennes yeast is Chouffe yeast but Chimay is also in the Ardennes so who knows.....

Brendan
08/10/07 08:37 AM  
Re: WY3522 for Belgian Tripel
trappist HG is westmalle - 3787 - so... it's great for tripels.
Baums
08/10/07 10:14 AM  
Re: WY3522 for Belgian Tripel
BPotts, I bet you would enjoy "Brew Like a Monk" if you don't already have it.

As for tripels, at one time or another I have heard just about every Belgian yeast out there mentioned as having made a great tripel. I'd recommend you just keep using whatever yeast you like best for a while. A given strain can be made to do lots of different things.

 
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