Hey guys,
I'm gonna be doing my first belgian/trappist style with WLP-500 in about a week. I've heard good things about this yeast. Anyone have any advice on a good fermentation temperature to shoot for if I'm looking to get lots of the fruity belgian character from this yeast? Thanks guys.
I'm making a dubbel and I'm looking for a good amount of clove and plum aroma... God, I love belgian beers
Great yeast. I would start at 68ish and let it vamp up to 75 over two weeks. It should be able to get to this temp by itself just from the exothermic rxn of the yeast
Yeast temp
I'll post my recipe and how it turns out as I'm brewing
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