Hey guys,
I'd like to brew a Belgian-like IPA with lots of peppery Belgian yeast character. Two things I need advice on: 1) I've never used Belgian yeasts, so can you guys recommend some? Just based on descriptions, I was thinking maybe WLP530 or 550, but don't let that limit your own creativity; 2) I am limited to low temperatures right now (about 65-68 degF) in my apartment. I know I should probably just be patient and wait til the summer, but I want it now!
So, what do you suppose is the best compromise between temperature and pepper character?
Thanks!
I'd like to brew a Belgian-like IPA with lots of peppery Belgian yeast character. Two things I need advice on: 1) I've never used Belgian yeasts, so can you guys recommend some? Just based on descriptions, I was thinking maybe WLP530 or 550, but don't let that limit your own creativity; 2) I am limited to low temperatures right now (about 65-68 degF) in my apartment. I know I should probably just be patient and wait til the summer, but I want it now!
So, what do you suppose is the best compromise between temperature and pepper character?
Thanks!
) and a Golden Strong with 550. Your temps are perfect for getting a clean beer w/ a distinctive spicy Belgian yeast profile w/o it being over the top estery and phenolic. Keeping it low for a couple of days then letting the exothermic nature of the fermentation process ramp the temps naturally will help to balance the ester/ phenolic aspects. I think 550 w/ that temp schedule would be the perfect complement to a good IPA...Good Luck 
