permo
Well-Known Member
I am thinking that that belgian tripels are basically yeast flavor delivery systems, as in american IPA is to hops, the belgian tripel is to allow the yeast to be in the forefront. That being said:
I have an old smack pack of wyeast 1275 (thames valley) that I am thinking of firing up on the stir plate, and I keep hearing of subtle stone fruit, pear, biscuit...etc..etc..notes from this yeast but I have always used it in hop forward ales, so I beleive I have not experienced/identified exactly what this yeast brings to the table.
So, I am asking, in the opinion of the many experienced and excellent brewers on homebrewtalk, what sort of ale and fermentation schedule could I brew to accentuate and focuse on the flavor profile of this yeast?
A few thoughts:
1. I believe that not only does the higher fermentation temperature allow tripels to get the esther profile desired, I believe yeast esther profiles change based on gravity. The higher gravity beers haveing more distinct yeasty esthers.
2. I believe if you pitch cool and slowly ramp the temperature up over the course of days, desirebable esthers can be obtained from many yeast strains, not just french/belgian straints
I have an old smack pack of wyeast 1275 (thames valley) that I am thinking of firing up on the stir plate, and I keep hearing of subtle stone fruit, pear, biscuit...etc..etc..notes from this yeast but I have always used it in hop forward ales, so I beleive I have not experienced/identified exactly what this yeast brings to the table.
So, I am asking, in the opinion of the many experienced and excellent brewers on homebrewtalk, what sort of ale and fermentation schedule could I brew to accentuate and focuse on the flavor profile of this yeast?
A few thoughts:
1. I believe that not only does the higher fermentation temperature allow tripels to get the esther profile desired, I believe yeast esther profiles change based on gravity. The higher gravity beers haveing more distinct yeasty esthers.
2. I believe if you pitch cool and slowly ramp the temperature up over the course of days, desirebable esthers can be obtained from many yeast strains, not just french/belgian straints