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Old 01-30-2011, 10:01 PM   #1
agurkas
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Oct 2010
Boston
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I am getting ready to do my 4th beer. This time I am getting cocky and jumping into brewing up Bornem Tripel clone. Recipe call for Wyeast 1214 Belgian Abbey, but I wonder if there is a dry yeast that can give me almost same flavor profile. Since OG is in 1.090 range and final ABV of 10% or so, I predict I will need to pitch the yeast twice, so 2X cost of White Labs or Wyeast is bit too much.
Any suggestions on dry yeast and the quantities needed?

 
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Old 01-30-2011, 10:22 PM   #2
McGarnigle
 
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Jul 2008
NYS
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I have never used dry Belgian yeast, but unfortunately it doesn't have a good reputation. There are many to choose from either (two choices?).

Can you do a starter? A lot of people would brew a small Belgian first ( even just half batch) and then re-use the yeast.

 
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Old 01-31-2011, 12:51 AM   #3
El_Exorcisto
 
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Aug 2010
Herkimer, NY
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Belgian beer requires good yeast. Unfortunately there isn't a dry yeast on the market that makes a beer that's really Belgian. I brewed a sort of Belgian Pale strictly to build yeast for a dubbel. I for some reason neglected to harvest a tube for storage after pitching the two tubes harvested into the dubbel. After the dubbel I'll stash away a couple tubes, and use some of the cake to brew up a Belgian Imperial Stout. I am using Ommegang's house yeast, btw. It is really doing some nice things, all from the little dregs off the bottom of a bottle.

 
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