Fuggles

Recipes 

I made a belgian strong ale hybrid (similar to a Piraat) - the anticipated alcohol content is going to be around 9%. So here's the deal - the only belgian yeast my brew shop had was the WYeast beligian wheat. The people at the store seemed to think it would be a decent substitute for the strong ale yeast I wanted. Will this yeast work well in this type of brew and will it handle the alcohol content?

Thanks in advance for your help on this.

Fuggles

david_42

Recipes 

All three of Wyeast's Belgians have good alcohol tolerence. http://www.wyeastlab.com/beprlist.htm

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Baron von BeeGee

Recipes 

I've gotten 8-9% out of 1056 and Weihenstephan Hefeweizen yeast using good pitching rates and oxygenation so I'm sure that yeast will do just fine.

Fuggles

Recipes 

Thanks for the answers - the carboy is going off right now - 20 hours post pitch.