Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Switching yeast?

Reply
 
LinkBack Thread Tools
Old 02-21-2008, 09:45 PM   #1
mullimat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Frederick, MD
Posts: 328
Liked 7 Times on 1 Posts

Default Switching yeast?

So i have two kits that i will eventually be brewing. One is a belgian abbey ale and the other is a rochefort 10 clone from AHS. The belgian abbey ale came with Nottingham dry yeast (I should have opted for the liquid yeast) and the Rochefort 10 came with Wyeast Trappist yeast. I also have some Wyeast Belgian Abbey 1762. I saw a clone that Evan! made of the Rochefort 10 that included this particular yeast. My question is, should i switch the yeast on the Rochefort 10 kit to include the 1762? And then maybe use the Trappist yeast on the belgian abbey ale instead of the Nottingham dry yeast? Or should i just keep everything as is? Suggestions?

__________________

Last edited by mullimat; 02-21-2008 at 09:48 PM.
mullimat is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2008, 10:29 PM   #2
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 133 Times on 126 Posts

Default

Use the 1762 on the Belgian Abbey. Stash the Nottingham in your fridge for emergency use.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2008, 03:44 AM   #3
john from dc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 395
Liked 3 Times on 3 Posts

Default

yeah, the nottingham is unlikely to give you the flavor profile of a belgian.

can't say which is better for which, but i'd use both liquid yeasts. and make starters!

__________________
john from dc is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2008, 08:04 AM   #4
Kai
Feedback Score: 0 reviews
 
Kai's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Halifax, Canada
Posts: 641
Liked 7 Times on 3 Posts

Default

Use 1762 for the Rochefort. The best sources I've found say that 1762 most likely originated from Rochefort, and it is delicious.

3787 is probably my favourite yeast. It'll do great in your Belgian Abbey beer. It's used by two of the remaining Trappist breweries. It is incredibly tasty.

Make starters and aerate really really well. These are big beers.
Keep the Nottingham. Sometime you'll have an infected starter or a stuck fermentation, and you'll be glad it's around.

__________________
Next: Tousted Out Stoat, Hop Bomb, Ordinary Bitter
Bubbling: Belgian Summer Bitter, Vienna Steam Beer
Conditioning:Greenwall Lambic
Kegged: Christmas Ale
Bottle Conditioning:
Drinking: Saison Bâtard

The Green Wall Nanobrewery
tibi non nolis
Kai is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Switching to AG ThreeTaps General Beer Discussion 3 10-01-2009 10:09 PM
Switching from lme to dme yarghble Extract Brewing 13 07-10-2009 04:32 PM
Switching DME with LME bjzelectric Extract Brewing 4 04-10-2009 01:26 AM
Switching to DTV brauhaus General Chit Chat 1 01-16-2009 08:44 PM
Switching over to DME BoxerDog Extract Brewing 15 02-19-2007 12:57 AM