tennesseean_87

Recipes 

I have been brewing since the fall and have 3 batches done so far. This time of year is nice for fermenting ales, and maybe even pseudo-lagers in the basement, but summer will come. My plan is to brew a few belgian ales during that time, and am hoping to get away with buying only one or two different yeasts. Are there any that will make a good variety of well-proven recipes? The wiki seems to suggest WLP575 and 500. What are some more thoughts on this?

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Drinking:EW Robust Porter, Coffee Porter, How Now Brown Ale, Cranapfelwein, Apfelwein (3056 yeast, 12/5/2011), IEPA
Bottle conditioning: Blueberry Pomegranate Apfelwein (3/3/2012)
Fermenter: BM OctoberFAST (I don't care if it's late), Raspberry Apfelwein, faux-pilsener
On Deck: Yooper's DFH 60, EToj Arrogant Bastard

pohldogg

Recipes 

3711. This past summer I would let it ride close to 90 and ended up with flavors like 500 fermented in the 70s. Depending in the recipe you could make anything from a saison to a bdsa, it's much more subdued than the dupont strain, plus it ferments well. I've made the mistake of letting 550 get too warm and ended up with 10 gallons of bubblegum.

beergolf

Recipes 

I have had good luck with 1214 and 3787. However they work best if you can pitch them low (mid to low 60's) and them let them slowly rise. This may require a couple of days of doing something to keep them from getting too warm. After a few days just let them go. You don't want them to get tooo hot too soon.

Saisons are another brew to consider for the summer because they like the heat.

I brew a lot of saisons and Belgians in the summer.

BrewNow

Recipes 

+1 for the 3711, it is very forgivable when started in the high 60's and letting it ramp up to whatever the summer throws at you. I just finished a Belgian Pale and re-pitched into a Belgian IPA using WYeast 3522 (Ardennes). The temp profile I used was similar to the 3711. If you feel like a funky Saison AND a good all around Belgian, give 3522 a shot. Slightly noticeable banana in the aroma/flavor but nothing overwhelming. White Labs equivalent is WLP550.

ReverseApacheMaster

Recipes 

I wouldn't use 575 if you want to straight ferment hot. I have 575 and use it but if you ferment it hot it dumps spme serious acetalhyde (sp?). It's ok if you start low and ramp up but you need to give it a start in the low-mid 60s to avoid that metallic taste.

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Homebrew blog: http://homebrewingfun.blogspot.com/
Beer Review blog: http://ireviewedbeer.blogspot.com/

Fermenters: Lambic solera (year two), aging lambic from solera year one, framboise lambic, apricot brett saison, sour brown, probiotic oud bruin, probiotic sour blonde

Recently bottled: dubbel, Redemption clone, Belgian stout

Up next: Petrus Aged Pale clone, Perry, hatch chile blond, spelt saison

DBear

Recipes 

WY 3522 (Ardennes) mid 60's to low 70s light fruity, tart, dry. Attenuates very well.