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Old 01-15-2011, 10:33 PM   #1
rerobb
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Default Which yeast for a belgian tripel?

So, I got a Brewers Best Belgial Tripel kit for Christmas this year, and am just now getting around to brewing it. I have a question on wether or not to use the Nottingham yeast that came with the kit, or use a packet of safbrew s-33 that I just picked up while at LBHS.

Any input would be helpful, wanna brew this tomorrow.
Thanks

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Old 01-15-2011, 10:40 PM   #2
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I would use a purpose strain liquid yeast like White labs WLP500 (trappist) or WLP530 (abbey). They are cultured for higher alcohol brews and provide the nice fruitiness distinctive to Belgians. I use WLP500 to make my 10% dunkleweizen (might up it to 12% next time) because it gives the estery flavors similar to a european hefe yeast but also attenuates the much higher gravity of the brew.

EDIT: didn't see that part of your post but the next best would be the s-33, also cultured for that Belgian characteristic. If that's what you have go with it, never used it myself so I can't comment on how well it'll do.

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Old 01-15-2011, 10:44 PM   #3
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IMHO, pick up a true Belgian yeast for best results. I just brewed Saccharomyces' Belgian Pale Ale last night and it is fermenting away with WLP 550 after asking folks around here what they preferred and why. Here is the thread...

http://www.homebrewtalk.com/f163/wha...strain-157208/

I plan to brew several Belgian recipes with this yeast at different fermentation temps, then repeat my favorites with a different strain. My FIL has brewed that kit several times with the packaged yeast and while it is OK, it is definitely lacking true Belgian character and "digestibility" only found with a true Belgian strain.

Happy Brewing

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Old 01-15-2011, 10:55 PM   #4
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It's the yeast that makes a Belgian. Nottingham won't come close. S33 is also British, but I've never used it either. I'm a big fan of Wyeast 3787 and WLP550.

WLP500 for a dunkel? I've been looking for a good alternative to German weizen yeast for big wheat beers. Seems every time I've tried WY3068 on anything bigger than 5% I've ended up with undrinkable banana-phenol hell.

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Old 01-15-2011, 10:57 PM   #5
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I have done a side by side of trappist and abbey yeasts from White Labs (5gall each). They are both delicious but totally different beers. The abbey is a bit more complex, the trappist is "Cleaner" in my opinion. I am not good at describing flavors though.
-Matt

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Old 01-15-2011, 11:04 PM   #6
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Quote:
Originally Posted by SickTransitMundus View Post
It's the yeast that makes a Belgian. Nottingham won't come close. S33 is also British, but I've never used it either. I'm a big fan of Wyeast 3787 and WLP550.

WLP500 for a dunkel? I've been looking for a good alternative to German weizen yeast for big wheat beers. Seems every time I've tried WY3068 on anything bigger than 5% I've ended up with undrinkable banana-phenol hell.
Yea I know what you mean, first time I tried my Tripple Dunkelweizen I used WLP300, it tasted like maple syrup, caramel and banana with vodka (It actually got to around 8.5% abv). It was fairly drinkable after a year in the bottles though (flavors rounded out and alcoholic burn mellowed).

WLP500 makes a good dunkel, I got the idea after using it to make a dubble and thinking, "This is what I want my dunkelweizen to taste like"
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Old 01-15-2011, 11:41 PM   #7
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Thanks guys, I went to my LHBS looking for the white labs yeast, but unfortunatly they don't carry, or were out of it. I did a quick search on my droid phone(man I love this thing), and from what they had to choose from, the s-33 was the only one that said anything about belgian, or trappist, so I purchased it, figured it was only 1.99, and I'll ask the folks at HBT what they think. I really want to brew it tomorrow as I just finished my keggle today, and am really itching to use it. I even picked up a bottle of Chimay Grande Reserve to celebrate.

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Old 01-16-2011, 12:03 AM   #8
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I also just did the Brewers Best Dunklewiezen kit, and also their english brown ale(both also x-mas presents). The Dunkle used Munich yeast, and the English used nottingham, thats why i asked about using nottingham for a tripel. I thought that an EBA was nothing like a Tripel, so it was wierd that they would use the same yeast.

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Old 01-16-2011, 04:06 AM   #9
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Quote:
Originally Posted by rerobb View Post
Thanks guys, I went to my LHBS looking for the white labs yeast, but unfortunatly they don't carry, or were out of it. I did a quick search on my droid phone(man I love this thing), and from what they had to choose from, the s-33 was the only one that said anything about belgian, or trappist, so I purchased it, figured it was only 1.99, and I'll ask the folks at HBT what they think. I really want to brew it tomorrow as I just finished my keggle today, and am really itching to use it. I even picked up a bottle of Chimay Grande Reserve to celebrate.
Drink the Chimay, pitch the dregs into a starter (1g DME to 10 ml water), and voila...you have a legit Belgian yeast strain!!!
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Old 01-16-2011, 04:21 AM   #10
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hmm, how long do you need to let a starter umm, start, before you pitch it?
I've never done anything like that before. How do you know if everythings healthy and ok to use?

so thats 1 gram DME to 10 milliliters water?

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