 |
09-17-2011, 12:25 AM
|
#1
|
|
Feedback Score: 0 reviews
Join Date: Apr 2011
Location: Norman, oklahoma
Posts: 132
Likes Given: 1
|
Thinking about a Tripel
|
|
I'm considering brewing a tripel, I've got a weizenbier sitting on its cake right now, "Munich" -- Anyway, thoughts on reusing that cake as a strong starter for a strong tripel?
|
|
|
|
09-17-2011, 12:30 AM
|
#2
|
|
Feedback Score: 0 reviews
Join Date: Nov 2009
Location: West Deptford, NJ
Posts: 89
Liked 2 Times on 1 Posts
|
What kind of yeast did you ferment that beer on?
|
|
|
|
|
09-17-2011, 12:58 AM
|
#3
|
|
Feedback Score: 0 reviews
Join Date: Apr 2011
Location: Norman, oklahoma
Posts: 132
Likes Given: 1
|
Danstar Munich Wheat, sorry, I wasnt specific.
|
|
|
|
|
09-17-2011, 01:21 AM
|
#4
|
|
Feedback Score: 1 reviews
Join Date: Nov 2010
Location: Batavia, Oh
Posts: 1,547
Liked 49 Times on 35 Posts
Likes Given: 8
|
Not a fan of danstar's "wheat" yeast.... If you do I highly suggest that you wash your yeast.. I have never had "good" results from pitching directly onto a cake. My final product has always been better after washing the yeast and using a nice clean fermenter. Also, if you want a true Tripel you need a Belgian strain.
|
|
|
|
|
09-17-2011, 01:46 AM
|
#5
|
|
Feedback Score: 0 reviews
Join Date: Apr 2011
Location: Norman, oklahoma
Posts: 132
Likes Given: 1
|
My understanding is that this yeast is good for belgian styles as well. What is it about this yeast you find unsatisfactory?
|
|
|
|
|
09-17-2011, 01:47 AM
|
#6
|
|
Feedback Score: 0 reviews
Join Date: Jan 2011
Location: collingswood, nj
Posts: 3,139
Liked 200 Times on 173 Posts
Likes Given: 47
|
A tripel is very dependent on using the proper yeast....
You will not get a good tripel with that yeast.
|
|
|
|
|
09-17-2011, 09:34 AM
|
#7
|
|
Feedback Score: 1 reviews
Join Date: Nov 2010
Location: Batavia, Oh
Posts: 1,547
Liked 49 Times on 35 Posts
Likes Given: 8
|
Quote:
Originally Posted by Just1pepsi
My understanding is that this yeast is good for belgian styles as well. What is it about this yeast you find unsatisfactory?
|
I've tried it twice and eventually did a side-by-side comparison vs. Wyeast Weiphen. strain of hefe yeast.. the results were not even close. I got really zero wheat profile from danstar both times. Nottingham is great but in MY opinion their Munich is subpar. I used Fermentis WB-06 dry wheat yeast and it was a very solid yeast. These are all my opinion if you produce a beer that is good then go for it!
I would go with a wyeast 1214 Belgian Abbey so you get a true Tripel style beer. I plan on brewing up a tripel late winter so its ready late spring 
good luck |
|
|
|
|
09-17-2011, 11:24 AM
|
#8
|
|
Feedback Score: 0 reviews
Join Date: Jan 2011
Location: collingswood, nj
Posts: 3,139
Liked 200 Times on 173 Posts
Likes Given: 47
|
1214, 3522, 1388, or 3787 would be good choices.
I have used them all and they all have different flavor profiles. Different, but all good.
|
|
|
|
|
09-17-2011, 03:44 PM
|
#9
|
|
Feedback Score: 1 reviews
Join Date: Feb 2011
Location: Lancaster, PA
Posts: 607
Liked 15 Times on 15 Posts
Likes Given: 3
|
If you have White labs available then wlp500, 530, or 550 will get you decent results.
Beerloaf
__________________
"Look, let me explain something to you. I'm not Mr. Lebowski. You're Mr. Lebowski. I'm the Dude. So that's what you call me. That or His Dudeness... Duder... or El Duderino, if, you know, you're not into the whole brevity thing." -The Dude
|
|
|
|
|
09-17-2011, 06:03 PM
|
#10
|
|
Feedback Score: 0 reviews
Join Date: Jan 2011
Location: collingswood, nj
Posts: 3,139
Liked 200 Times on 173 Posts
Likes Given: 47
|
Quote:
Originally Posted by beerloaf
If you have White labs available then wlp500, 530, or 550 will get you decent results.
Beerloaf
|
Yes they work.According to Mr Malty ...
500=1214
530=3787
550=3522.
I have never used those strains because my LHBS carries Wyeast.
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
|
|
|
.gif-1367621329.gif)
