I was wondering if anyone has a good source of documentation on the Belgian yeast strains profiling.
I did see another thread with British Ale yeast profiling would be really neat to have such profiling handy when designing a beer.
For example what temp to pitch, ferment in first and secondary in order to get certain aromas out.
I had hopsinjoor gouden carolus that tasted amazing. Apples, pears - really really amazing. Those flavors were most likely generated by the yeast fermenting at certain temps.
Thanks!
Q
I did see another thread with British Ale yeast profiling would be really neat to have such profiling handy when designing a beer.
For example what temp to pitch, ferment in first and secondary in order to get certain aromas out.
I had hopsinjoor gouden carolus that tasted amazing. Apples, pears - really really amazing. Those flavors were most likely generated by the yeast fermenting at certain temps.
Thanks!
Q