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Old 10-29-2006, 12:09 PM   #1
Fuggles
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May 2005
Sunny St. Petersburg, Florida
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I made a belgian strong ale hybrid (similar to a Piraat) - the anticipated alcohol content is going to be around 9%. So here's the deal - the only belgian yeast my brew shop had was the WYeast beligian wheat. The people at the store seemed to think it would be a decent substitute for the strong ale yeast I wanted. Will this yeast work well in this type of brew and will it handle the alcohol content?

Thanks in advance for your help on this.

Fuggles



 
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Old 10-29-2006, 02:33 PM   #2
david_42
 
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All three of Wyeast's Belgians have good alcohol tolerence. http://www.wyeastlab.com/beprlist.htm


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Old 10-29-2006, 03:38 PM   #3
Baron von BeeGee
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I've gotten 8-9% out of 1056 and Weihenstephan Hefeweizen yeast using good pitching rates and oxygenation so I'm sure that yeast will do just fine.

 
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Old 10-29-2006, 10:11 PM   #4
Fuggles
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May 2005
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Quote:
Originally Posted by Baron von BeeGee
I've gotten 8-9% out of 1056 and Weihenstephan Hefeweizen yeast using good pitching rates and oxygenation so I'm sure that yeast will do just fine.
Thanks for the answers - the carboy is going off right now - 20 hours post pitch.

 
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