DubbelDach
Well-Known Member
Formulating a tripel here.... I want to be somewhere between a Duvel and a Maredsous 10, but if I come up with a new, signature tripel, so be it. As long as it's good! Which brings me to yeast:
WLP570 is said to be Duvel's yeast. Awesome! However..... I am doing a Biere de Garde on 12/14 that I already have a starter of WLP550 rockin' out for.
Based on those links, do you see any reason why I shouldn't do about a 3 week primary (want to do tripel on 1/3/09) on the BdG and then pitch the Tripel on the 550 yeast cake? I'm looking at about an 8.5% tripel, so pitching on a cake should be nice. But flavor and character-wise.... Any reason that either yeast shouldn't produce a nice tripel?
Looking at this (my eff% is less than 60 for now, may adjust later as I just got a mill):
13 lbs. Belgian Pils
2.5 lbs. Cane Sugar
1 oz. Styrian Goldings (Pellets, 6.00 %AA) boiled 60 min.
0.5 oz. Styrian Goldings (Pellets, 6.00 %AA) boiled 15 min.
0.25 oz. Saaz (Pellets, 5.00 %AA) boiled 2 min.
White Labs WLP550 or 570
Thoughts?
WLP570 is said to be Duvel's yeast. Awesome! However..... I am doing a Biere de Garde on 12/14 that I already have a starter of WLP550 rockin' out for.
Based on those links, do you see any reason why I shouldn't do about a 3 week primary (want to do tripel on 1/3/09) on the BdG and then pitch the Tripel on the 550 yeast cake? I'm looking at about an 8.5% tripel, so pitching on a cake should be nice. But flavor and character-wise.... Any reason that either yeast shouldn't produce a nice tripel?
Looking at this (my eff% is less than 60 for now, may adjust later as I just got a mill):
13 lbs. Belgian Pils
2.5 lbs. Cane Sugar
1 oz. Styrian Goldings (Pellets, 6.00 %AA) boiled 60 min.
0.5 oz. Styrian Goldings (Pellets, 6.00 %AA) boiled 15 min.
0.25 oz. Saaz (Pellets, 5.00 %AA) boiled 2 min.
White Labs WLP550 or 570
Thoughts?