sudsmcgee
Well-Known Member
I pitched Wyeast 1388 Belgian Strong Ale yeast.
sudsmcgee said:I pitched Wyeast 1388 Belgian Strong Ale yeast.
sudsmcgee said:It's seems like Wyeast 1388 is not an adequate substitute. Oh well, it will still be easy to drink!
enricocoron said:Also if you just re culture DT you may not be getting their main ferment yeast....they may ferment open top and skim krausen batch to batch for primary fermentation and then use a different strain when they bottle.
TriangleIL said:Pretty long brew night, fermenter is sitting in it's home and all wrapped up in a blanket for the night. I'm hoping it doesn't take off and explode way over 75F tonight... kept the S04 out of the ferment, I will add that on day 3.
jkarp said:FWIW, I've always done the WLP570 / S-04 combo and had great results. I do suspect some of you are fermenting too cool, leading to weak Belgian flavors. Start at 67-68F and it should reach well into the 70s for full flavor development.
enricocoron said:I've done just the WL570 and also in conjuntion with the S-04 and both come out very well....I think the key is to not be afraid to start this in the high 60's and ramp it all they way to78-80 at the end.
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