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Old 09-10-2010, 01:06 PM   #1
Mar 2010
Saint Louis, Missouri
Posts: 772
Liked 20 Times on 17 Posts

Hey everyone.

So I am putting together a Belgian "quadruple" and debating on the yeast to use. I currently have both the Ommegang and St. Bernardus proprietary strains (well Bernardus is the old Westvleteran strain, but regardless) and wondering which I should use. Here is the recipe and I am curious as to what people think. I love both breweries, hence why I banked their yeast when I had the chance.

13.25lb Pilsner
01.00lb Aromatic Malt
01.00lb Special B
00.50lb Melanoiden Malt
00.50lb Flaked Wheat
03.00lb Clear Candi Sugar/syrup
01.00lb Amber Candi Sugar/syrup

0.50oz Target (60min)
1.00oz Target (20min)

Yeast....well, that is kinda the question.

Mash at 153...ferment at...well, again depends on the yeast.

OG- 1.103
FG- 1.017
SRM- 21.7
IBU- 29
approx 11% ABV.

Also I understand this could end up in the ingredients and recipe sections, but since I am most curious about the yeast, I thought it would be more appropriate here. If I am wrong, well, I am sure it will be moved there :-p.

Thanks in advance.
Primary 1:NE IPA Style Saison
Primary 2: Raspberry Wheat
Primary 3: Typical Pale Ale
Up next: Lemon and Thyme Blonde

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Old 09-10-2010, 04:15 PM   #2
Feb 2007
Mystic, CT
Posts: 1,008
Liked 11 Times on 11 Posts

I'll cast my vote for St. B.

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Old 05-04-2011, 02:17 AM   #3
Jan 2010
louisville, kentucky
Posts: 619
Liked 5 Times on 4 Posts

What did you end up using? How did the beer turn out?
if god wanted us to drink beer, she would have given us stomachs

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