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Old 07-08-2012, 07:32 PM   #1
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Default Undecided on yeast

I am getting a Belgium Ale OG 1.100 and would like your opinion on which yeast you would get, 500 Trappist Ale Yeast (White Labs) or 1214 Belgian Ale Yeast (WYeast).

I will be using a stir plate starter.

Last time I smacked 4 [1214 Belgian Ale Yeast] they all never really ballooned. Maybe an inch. All left out for 6 hours to warm first. But appeared to work in the yeast starter. Definitely worked in the primary.

Thanks for all the past responses guys!!


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Old 07-08-2012, 08:00 PM   #2
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According to this they are interchangeable.

Regarding your other post, did you decide to brew a small batch first and use the cake?



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Old 07-08-2012, 08:27 PM   #3
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I would use the Wyeast Trappist High Gravity yeast.

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Old 07-08-2012, 08:54 PM   #4
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^ I agree, I'm a Wyeast fan.

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Old 07-08-2012, 08:57 PM   #5
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Quote:
Originally Posted by helibrewer View Post
I would use the Wyeast Trappist High Gravity yeast.
+1 and make a big starter.
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Old 07-08-2012, 09:00 PM   #6
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Quote:
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+1 and make a big starter.
Oh yeah, and aerate well. Big beers need lots of O2
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Old 07-08-2012, 10:05 PM   #7
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500 and 1214 are the same yeast. Whichever one you choose make a big starter.

Someone suggested 3787, and that is a good yeast but a different flavor. I like 3787 a lot so it can make a good but different brew.

My two favorite Belgian yeasts are. 1214 and 3787.

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Old 07-09-2012, 12:17 AM   #8
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Quote:
Originally Posted by chickypad View Post
According to this they are interchangeable.

Regarding your other post, did you decide to brew a small batch first and use the cake?
I admit being intimidated by this method since I never tried that. I would like to brew both batches (20 gallon pot) right after one another and get the 4 primaries in the temp controlled freezers so they are ready sooner then later. I messed up with my timings and will end up with no home brew for almost a month.

I do want to try your suggestion when I get ahead of the game so there are at least one of my 4 kegs full.
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Old 07-09-2012, 12:21 AM   #9
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Quote:
Originally Posted by Double_D View Post
Oh yeah, and aerate well. Big beers need lots of O2
Dropping the cooled wort into the primary from a distance is not aerate enough? I read that a drill with a joint compound mud spinner would do? I feel afraid with a drill right over the cooled wort.
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Old 07-09-2012, 12:54 AM   #10
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Ideally, you would inject it with oxygen rather than just aerating.



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