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Old 05-12-2014, 02:17 PM   #21
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As with most Belgians over 7-8%, age will be its best friend.

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Old 05-14-2014, 06:52 PM   #22
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I've used this yeast (WLP530) twice now. It was a very aggressive fermenter. I used in a BDSA and it took quite some time for the phenols to mellow out and become a fantastic beer. At first it was far too spicy for my tastes. I think if I use it again I'll go for a larger brew (this was 8.5 both times) and maybe age it for a while longer. Right now the first one I did is about a year and a half old and drinking fantastic.

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Old 05-14-2014, 07:39 PM   #23
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Quote:
Originally Posted by solbes View Post
As with most Belgians over 7-8%, age will be its best friend.





agreed
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Old 06-04-2014, 12:51 AM   #24
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Default Westmalle (Wyeast 3787/WLP530) Impressions

Great thread!! I mostly use WLP500 (and mostly make tripels) which ferments quickly, but flocculation is poor and supposedly doesn't have as complex flavors as WLP530 and WLP540. I've used WLP530 on a couple batches of dubbels and they were both gushers in the bottle. I was struggling to figure it out, but think I now have the answer. I'm going to ramp up the temperature near the end of fermentation and be more careful to watch that the FG has really leveled out.

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Old 06-04-2014, 05:18 AM   #25
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Quote:
Originally Posted by drunkenmonk View Post
Great thread!! I mostly use WLP500 (and mostly make tripels) which ferments quickly, but flocculation is poor and supposedly doesn't have as complex flavors as WLP530 and WLP540. I've used WLP530 on a couple batches of dubbels and they were both = gushers in the bottle. I was struggling to figure it out, but think I know have the answer. I'm going to ramp up the temperature near the end of fermentation and be more careful to watch that the FG has really leveled out.
You have it right there. You have to wait forever to truly reach FG, or warm up the fermentation at the end to ensure that the yeast has truly finished fermenting. If you don't, fermentation finishes in the bottle and those last few points along with priming sugar equal over carbonation.
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Old 06-05-2014, 04:12 PM   #26
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I attempted a Westvleteren 8 clone with it--extract recipe. I started high (1.079-1.080)--should have added more water during the boil. It went like gangbusters, temp got up to 80+. I decided to rack after 2 weeks--that killed the fermentation. It still had a big krausen, but the bubbling had slowed. Don't know whether it was a temperature issue (it was winter months, and I keep the house pretty cool) or high unfermentables in the extract. Added some alpha-amylase on the advice of LHB store--ended up getting down to 1.007 or so. Almost too dry. Bottled, and now it's way overcarbed (a pitcher won't hold one bottle). Tastes interesting, though--after about a year it developed some mild sour notes--not lactic, more like a peachy tartness.

So, lessons learned--1) don't rack to a secondary until it's "well-done", if at all, 2) use during the warmer months, 3) make doubly sure it's done fermenting before bottling.

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Old 06-07-2014, 01:47 AM   #27
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I always found racking really slows down fermentation.

My first "big ticket" equipment purchase a few years back was a conical fermenter. It's awesome and totally worth the money. No more racking to secondary (you just drain gunk off the bottom), easy to keg and bottle (by pressurizing), easy to pull a sample for gravity reading or taste testing, easy to add hops or wood chips, able to yeast harvest if you want, and super easy to clean.


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Old 06-07-2014, 03:44 AM   #28
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Check the Westy 12 thread here. WLP530 in my experience has been a beast. I have fermented two Westy 12 brews, 2 Rasion D'Etre brews, and a funky porter w/raisins. I find it in no way slow.

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