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**theonetrueruss** · 09-30-2011, 12:44 AM

Ok, so I seem to be gravitating to WLP550 for may Belgian styles. When I do it in a dark strong it confuses people with the aroma. I love the taste.

My preference is to use 550 and 500 and let it age for 6 months but I don't have that much patience all the time.

I'm thinking I'll try 500 next time I do a BDS.

What yeast do you folks prefer for a BDS?

drkaeppel · 09-30-2011, 12:55 AM

Never tried WLP550 but I LOVE WLP500. Used it twice now. I just made a batch of The Pious (Westvleteren 12 style Ale). Tasted it right out of primary and it was fantastic! (dark fruit, malty, caramelly). Fermented between 79-82 degrees. OG was 1.09, FG was 1.012.

Piratwolf · 10-08-2011, 06:58 PM

Quote:

Originally Posted by drkaeppel

Never tried WLP550 but I LOVE WLP500. Used it twice now. I just made a batch of The Pious (Westvleteren 12 style Ale). Tasted it right out of primary and it was fantastic! (dark fruit, malty, caramelly). Fermented between 79-82 degrees. OG was 1.09, FG was 1.012.

That sounds amazing, drkaeppel. I'm planning my first BDS and would welcome any tips. I'm thinking wlp500 also for the dark fruits. Did you pitch one vial or more? Starter? If so, what size?

Thanks for any advice you all can give.

GuldTuborg · 10-08-2011, 09:42 PM

For BDSs, I prefer the Westmalle (530/3787) and Rochefort (540/1762) strains. Everyone's tastes are different, though, so try some of the respective beers and see which ones you like best.

If you use 530, know that it tastes quite a bit different depending upon how it's used. Westmalle, Achel, and Westvleteren all use the same yeast, quite a bit differently, and achieve fairly different products. The same could be said for nearly any yeast, I suppose, but it's uncommon to find commercial examples of the same yeast used differently like this.

Piratwolf · 10-09-2011, 02:11 AM

Quote:

Originally Posted by GuldTuborg

For BDSs, I prefer the Westmalle (530/3787) and Rochefort (540/1762) strains. Everyone's tastes are different, though, so try some of the respective beers and see which ones you like best.

If you use 530, know that it tastes quite a bit different depending upon how it's used. Westmalle, Achel, and Westvleteren all use the same yeast, quite a bit differently, and achieve fairly different products. The same could be said for nearly any yeast, I suppose, but it's uncommon to find commercial examples of the same yeast used differently like this.

Thanks, Guld!

I just had Roche 10 about an hour ago to compare with Abt 12. VERY different, in lots of ways. I think imay have to wait a little longer to do more research. This is deep water

Shaggyt · 10-09-2011, 02:24 AM

I've used both the 500 and 550 in split batches of belgian pale and tripel recipes. 500 was more fruity and complex, but difficult to flocculate. 550 was cleaner (better cold crash drop out) and spicier but sort of "simple" in flavor profile.

I then tried the 570 for a Duvel clone...excellent strain there as well.

FWIW, the fermentation schedule makes all the difference with Belgian strains...ramping up temps to bring out the esters and such.

Good luck on the BDS!

Piratwolf · 10-09-2011, 02:40 AM

Quote:

Originally Posted by Shaggyt

I've used both the 500 and 550 in split batches of belgian pale and tripel recipes. 500 was more fruity and complex, but difficult to flocculate. 550 was cleaner (better cold crash drop out) and spicier but sort of "simple" in flavor profile.

I then tried the 570 for a Duvel clone...excellent strain there as well.

FWIW, the fermentation schedule makes all the difference with Belgian strains...ramping up temps to bring out the esters and such.

Good luck on the BDS!

Great info! Thank you!

I read in "Brew Like a Monk" that it's wise to pitch low-ish (68?) and the let it free rise. Has that been your experience? Should I not even use use my ferm chamber?

GuldTuborg · 10-09-2011, 04:27 AM

Quote:

Originally Posted by Piratwolf

I just had Roche 10 about an hour ago

That's a crazy good beer, isn't it? Love the subtle dark, stewed fruit flavors.

This chart may help, too:http://www.whitelabs.com/beer/belgianchart.pdf

**petep1980** · 10-09-2011, 02:14 PM

I used WLP550 in a Belgian Blonde and while it's close to what I wanted it just came out a little too sweet. It had a lot of what I was looking for, but definitely was missing some spiciness or something you tend to get a lot from with Trappist style beers.

edit: I definitely got some banana in the aroma too

Shaggyt · 10-09-2011, 02:17 PM

Quote:

Originally Posted by Piratwolf

Great info! Thank you!

I read in "Brew Like a Monk" that it's wise to pitch low-ish (68?) and the let it free rise. Has that been your experience? Should I not even use use my ferm chamber?

I have not read that one though I'm sure the advice within holds more weight than mine, but that's essentially the same practice I employed with these yeasts. I used my ferm chamber (dual stage-heat & cool) to ramp up the temps upwards of 84F on the 570, just up to 80F on the 550/500 batches.

I think you'd be spot on at 68F...now I think I need to go revive some of these yeasts for you've inspired me!