BrewN00b
Well-Known Member
For me it is the Wyeast Belgian Ardennes 3522. I pitched that bad boy into my Belgian Enkel and it just took off after about 12 hours. I pitched it at 75f, let it cool to room temperature (71f), got some action and attached my brew belt to the primary (75f), than finally put it in my bathroom with the light left on (about 77f) and it is a god damned rocket yeast. I swear to God that you can press the top of the fermenter (plastic bucket with co2 runoff) to push out the c02 and WATCH it expand again.
I can't say I have ever used a yeast this aggressive before, and ever time I use it I am always amazed.
BTW, if you are curious about my recipe here it is; I decided to go for a sessionable Belgian and I think I hit it just about right.
3.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 38.89 %
2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 22.22 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 11.11 %
0.50 lb Acid Malt (3.0 SRM) Grain 5.56 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 5.56 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 5.56 %
1.00 oz Styrian Goldings [4.20 %] (60 min) Hops 15.5 IBU
1.00 oz Saaz [2.50 %] (10 min) Hops 3.3 IBU
1.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 11.11 %
1 Pkgs Belgian Saison (Wyeast Labs #3724)
Mashed at 150f for 90 min (after 90min the temp was 145f) 90min boil, SG of 1.054, hoping it will finish about 1.008, although I have the feeling that this yeast will bring it down a little lower.
Anyways, what ingredients (or hardware) have you used that never fails to surpass your expectations?
I can't say I have ever used a yeast this aggressive before, and ever time I use it I am always amazed.
BTW, if you are curious about my recipe here it is; I decided to go for a sessionable Belgian and I think I hit it just about right.
3.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 38.89 %
2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 22.22 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 11.11 %
0.50 lb Acid Malt (3.0 SRM) Grain 5.56 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 5.56 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 5.56 %
1.00 oz Styrian Goldings [4.20 %] (60 min) Hops 15.5 IBU
1.00 oz Saaz [2.50 %] (10 min) Hops 3.3 IBU
1.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 11.11 %
1 Pkgs Belgian Saison (Wyeast Labs #3724)
Mashed at 150f for 90 min (after 90min the temp was 145f) 90min boil, SG of 1.054, hoping it will finish about 1.008, although I have the feeling that this yeast will bring it down a little lower.
Anyways, what ingredients (or hardware) have you used that never fails to surpass your expectations?
