Let's talk Belgian yeast for a tripel - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Let's talk Belgian yeast for a tripel

Reply
 
Thread Tools
Old 11-11-2011, 12:58 AM   #1
stevehollx
Recipes 
 
Dec 2010
Durham, NC
Posts: 53


I used 1762 (rochefort) yeast in a tripel recently, and some slight lacked the spiciess that I was looking for once it aged. Now, I do like my tripel on the full bodied/sweeter side of things, so I'm not looking for the spicy phenols that Westmalle's tripel has. Let's say if we drew a line between 1762 and 3787, I'd want my tripel to be 25-33% to the right of 1762 in spiciness.

What would you recommend for something a step up from 1762 in spicy complexity without losing too much of the fruity/full-bodied flavor that I got with 1762? Would the 1214 Chimay yeast get me there, or would that be too estery? How does the 3522 Achouffe strain stack up with 1762?
__________________
Drinking: Oaked Tripel * Strong Dark Belgian (100% Brett L & C) * Golden Raisin Abbey Ale * Fantome Printemps
Bulk Aging: Pale Sour * Consecration Clone * Flanders Red * Lambic Solera * Soured Tripel * KBS Clone
Next Up: Dark Fig Brandy Saison

 
Reply With Quote
Old 11-11-2011, 02:12 AM   #2
DannPM
Recipes 
 
Jan 2011
Pittsburg, KS
Posts: 1,867
Liked 23 Times on 20 Posts


I think 3538 would would be prefect it is a seasonal though :-/
__________________
Time to have some fun

 
Reply With Quote
Old 11-11-2011, 04:42 AM   #3
GuldTuborg
HBT_SUPPORTER.png
 
GuldTuborg's Avatar
Recipes 
 
Mar 2010
OH
Posts: 4,525
Liked 945 Times on 647 Posts


Quote:
Originally Posted by stevehollx View Post
How does the 3522 Achouffe strain stack up with 1762?
I don't use it myself, but I've tasted 3522 in others' beers, and it might work well for you. I'd also suggest 1388 for the flavor profile, but only if you work to keep attenuation down. That stuff can chew through malt like almost nothing else.
__________________
*Member: The HBT Sweaty Fat Guys Cigar Club

 
Reply With Quote
Old 11-12-2011, 07:16 PM   #4
Bierenliefhebber
Recipes 
 
Aug 2011
Posts: 42
Liked 2 Times on 2 Posts


Coincidentally, at this very moment, I'm sipping an attempted Chimay Cinq Cents clone made with WYeast 1214. Used Belgian Pilser malt, barley flakes, and a little wheat flour, boosted with a bit of dextrose to 9.0% abv and finishing at 1.010. A little over-sweet for my taste, quite spicy - more than with Chimay - with the strong clove or nutmeg phenolics typical of Belgian blonds such as Leffe, and almost none of the esters one gets in a Belgian Strong with WYeast 1388. Fermentation was conducted at fairly warm temperatures, about 22-23 C.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Which yeast for a belgian tripel? rerobb Fermentation & Yeast 19 04-17-2012 01:09 AM
Belgian Tripel stuck? sredz Fermentation & Yeast 8 08-22-2011 01:16 PM
Please advise on my Belgian tripel NHAnimator Fermentation & Yeast 4 04-12-2011 12:06 PM
Are two Wyeast for Belgian Tripel velorider11 Fermentation & Yeast 4 11-17-2010 05:06 PM
yeast Blend Idea, Belgian Tripel KyleWolf Fermentation & Yeast 1 08-29-2010 01:39 AM


Forum Jump