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I have some Wyeast Private Collection Biere de Garde yeast that I plan to use in (you guessed it) a Biere de Garde. But I would also like to try it on another style when fermentation on the BdG is complete.
Wyeast lists the possible styles for this yeast as: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale. They have the profile as: Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.
What would you pitch the resulting yeast slurry into? The Biere de Garde recipe I plan to use has a OG of 1.064. Should I brew something else first and then pitch the slurry into the 1.064 BdG? Maybe throw this into a Saison also? The Summer Saison that I might try has a OG of 1.065. Should it really matter which brew the yeast ferments first? And I know that most recommend not reusing yeast from a batch with OG greater than 1.060, but at this close OG, should it matter?
Would love some input. Thanks!
Wyeast lists the possible styles for this yeast as: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale. They have the profile as: Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.
What would you pitch the resulting yeast slurry into? The Biere de Garde recipe I plan to use has a OG of 1.064. Should I brew something else first and then pitch the slurry into the 1.064 BdG? Maybe throw this into a Saison also? The Summer Saison that I might try has a OG of 1.065. Should it really matter which brew the yeast ferments first? And I know that most recommend not reusing yeast from a batch with OG greater than 1.060, but at this close OG, should it matter?
Would love some input. Thanks!