lateknightucd

Recipes 

Hello all. I have a Belgian IPA kit from Midwest Supplies on deck and rather than use the dry yeast that comes with it, I'm going with a Wyeast slap pack. I'm debating between the following:

3522: Belgian Ardennes
1214: Belgian Abbey
1762: Belgian Abbey II

I'm leading towards the 3522 as I would like some esters but would like them balanced and not too forward and plan on a cooler fermentation than the 1762 would require to produce them.

Thoughts?

BTW, my ambient fermentation temps have been in the 68F range.

TyTanium

Recipes 

3522 gets my vote, but they're all good.

Chill as much as you can, and try to hold it in the low 60's for the first day or two, then let it ramp on it's own. A water bath is nice to keep the ramping from getting out of control. These guys can easily go 15°+ over ambient if left unchecked.

daksin

Recipes 

My vote would be for a saison yeast like 3711 or 3724. Saison yeasts work with IPA grain/hop bills incredibly well. One of my favorites is Stone's Cali-Belgique IPA, which is exactly the same beer as their regular IPA, but fermented with a Saison yeast. Of the ones you've chosen, the Ardennes would be my choice.

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jtejedor

Recipes 

Just did a Belgian IPA with WLP550 (3522) and am enjoying it a lot. I fermented rather cool around 60 and there are some slight belgian esters there but not enough to conflict with the hops.

MrOH

Recipes 

Don't know what your hop schedule looks like, but I'm fermenting a BIPA with 3726 that is 2:1:1 Citra:Amarillo:Centennial, 4oz @FO, 2 @ 10, 1 @ 20. The aroma from the airlock is heavenly, mango bubblegum would be the easiest way to describe it. So I say go with the 3726 while its available.

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Jonas217

Recipes 

I made a Belgian IPA with 3522 amd it came out fantastic. The yeast produced a nice orange spicy flavor that worked really well with amarillo hops. The esters were nice and balanced. I fermented it at 62 degrees.

Xpertskir

Recipes 

I have a belgian IPA with WLP 575(its a blend Chimay, Westmalle and Achouffe) kegged right now. Super interesting spicy and fruity. If you can get your hands on it, I would.

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TyTanium

Recipes 

Moral of the story: Belgian yeast is good. Pick one and roll with it; it'll work.

lateknightucd

Recipes 

So it would appear!

I'm going to have to think more about temperature control on this batch. My basement is around 67 or 68. I figure if I cool the wort to 60 when I pitch and then place the fermenter in a plain water bath that should slow the temperature rise. But will that be enough? Any reason to put ice or frozen water bottles in? Obviously I don't want to stall anything but a vigorously fermenting Belgian yeast will throw enough heat to outpace a water bath right?

lateknightucd

Recipes 

Saison is actually the recommended yeast strain for the recipe. Maybe I'll go that route or try to track down the French Farmhouse yeast.