theonetrueruss
Senior Member
Ok, so I seem to be gravitating to WLP550 for may Belgian styles. When I do it in a dark strong it confuses people with the aroma. I love the taste.
My preference is to use 550 and 500 and let it age for 6 months but I don't have that much patience all the time.
I'm thinking I'll try 500 next time I do a BDS.
What yeast do you folks prefer for a BDS?
My preference is to use 550 and 500 and let it age for 6 months but I don't have that much patience all the time.
I'm thinking I'll try 500 next time I do a BDS.
What yeast do you folks prefer for a BDS?