What type of Belgian yeast should I use?

First off, let me just say that my favorite Belgian style beers are Unibroue. Especially Chambly Noire. That being said, I can't get Wyeast 3864 right now because its out of season. I've heard that 1388 is close to what they use. I want something with a sweet, fruitier taste. And honestly I kind of like White Labs a little better than Wyeast.

Here are some of the other options:
Wyeast- 1214, 1762, 3522, 1388, 3787
White Labs- 500, 530, 550, 575, 570

Any opinions?

btw heres my recipe
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6.00 lb Light Dry Extract (8.0 SRM) Dry Extract 52.75 %
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 17.58 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 8.79 %
0.75 lb Wheat, Torrified (1.7 SRM) Grain 6.59 %
0.13 lb Chocolate Malt (350.0 SRM) Grain 1.10 %
1.50 oz Hallertauer [4.80 %] (60 min) Hops 20.1 IBU
1.50 lb Candi Sugar, Amber (75.0 SRM) Sugar 13.19 %
Yeast?

Est Original Gravity: 1.084 SG
Est Final Gravity: 1.021 SG
Estimated Alcohol by Vol: 8.19 %
Bitterness: 20.1 IBU
Est Color: 21.9 SRM

I think 1388 is close but I don't like it with dark malts. 3864 is great all around. I even like it more in my BGS. I don't have experience with any of those others. You can get 3864 from a bottle of Unibroue.

Conroe said:

I think 1388 is close but I don't like it with dark malts. 3864 is great all around. I even like it more in my BGS. I don't have experience with any of those others. You can get 3864 from a bottle of Unibroue.

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Yeah.. its too bad 3864 is out of season.

From what I understand Unibroue puts a different yeast in the bottle than what they brew with. So you can't culture it.

All of those Wyeast & White Labs strains are solid. I've made big Belgian beers with 1388 and a large starter and had no problems getting the FG down to 1.010.

syd138 said:

From what I understand Unibroue puts a different yeast in the bottle than what they brew with. So you can't culture it.

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I don't think that they do. I know that there are a few brewers that are using yeast from their bottles. I bought mine from wyeast.

So I think I've narrowed it down to these from WLP:
570- Belgian Golden
500- Trappist

I think Im leaning towards 500. I've used the Wyeast versions of both of these 1388 and 1214. I think Im going to go with the 500 Trappist. Can't go wrong with that imo.

If you really like the flavor of Unibroue beers, I recommend trying 3522 (550).
I made a tripel using that, and it's flavors remind me quite a bit of Fin du Monde.

So far, my "go-to" Belgian yeast has been Westmalle (530 or 3787), as I like the easy fermentation (no stalling as 570 can), and I really like the complex flavor profile. Sometimes the Chimay (500 or 1214) yeast flavor seems a little over the top to me.

As for 3864, I'd recently requested it from [email protected].
The response:
"3864 Canadian Belgian won't be re-released for the next year or two."

If you want it, ask

maybe I'll take your advice and try the 550.

I just cracked open a bottle of a Dark Belgian Dunkel Weisse I bottled a couple weeks ago.

I used 1388 (570).. its actually pretty good. Very fruity and sweet. But it did take a long time in the primary for it to start setteling. It was cloudy for a good 3 weeks.