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Old 03-19-2012, 11:04 AM   #1
sockmerchant
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Dec 2010
Auckland, Auckland, New Zealand
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This strain sounds interesting but can't see much info on what people actually thought of it. Is it a new one? Any thought?

From wyeast:

"Wyeast 1581-PC Belgian Stout Yeast
Beer Styles: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quad, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Saison
Profile: A very versatile ale strain from Belgium. Excellent for Belgian stout and Belgian Specialty ales. Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics.
Alc. Tolerance 12% ABV
Flocculation Medium
Attenuation 70-85%
Temp. Range 65-75F (18-24C)"
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Primary: DIPA, Quick Flanders, RIS, Flanders Red, Oud Bruin x 2, Fijoa Gose
Keg: Gose, Amber/APA
Bottled:Belgian strong ale with brett, Belgian strong ale, Belg Amber, Belg blonde, Belg dark Strong, Belg not-wit, Belg tripel, berry blonde, belg stout, coffee dubbel, chili APA, APA, Belgian Dubbel, Rye (Brett) Saison

 
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Old 03-19-2012, 12:53 PM   #2
beergolf
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Jan 2011
collingswood, nj
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I am guessing that no one has a brew that is done yet. It was released in January, so if you count for a long ferment, and long bottle condition, then no one has a brew that is done yet.

I am curious also about this yeast. I brew a lot of Belgians and may just try it soon.

 
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Old 03-19-2012, 02:24 PM   #3
BradleyBrew
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Nov 2010
Parris Island, USA
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I just bottled a Belgian Dark Strong with Wyeast Belgian Schelde yeast and would be interested in the same information with this strain.

 
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Old 03-19-2012, 06:41 PM   #4
sockmerchant
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Dec 2010
Auckland, Auckland, New Zealand
Posts: 225
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Quote:
Originally Posted by beergolf View Post
I am guessing that no one has a brew that is done yet. It was released in January, so if you count for a long ferment, and long bottle condition, then no one has a brew that is done yet.

I am curious also about this yeast. I brew a lot of Belgians and may just try it soon.
Well seeing as most of their pc strains aren't once offs I thought it might have been released in a previous year

Might just grab some and see
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www.mistakebrewing.com
Primary: DIPA, Quick Flanders, RIS, Flanders Red, Oud Bruin x 2, Fijoa Gose
Keg: Gose, Amber/APA
Bottled:Belgian strong ale with brett, Belgian strong ale, Belg Amber, Belg blonde, Belg dark Strong, Belg not-wit, Belg tripel, berry blonde, belg stout, coffee dubbel, chili APA, APA, Belgian Dubbel, Rye (Brett) Saison

 
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Old 03-19-2012, 06:50 PM   #5
Gregscsu
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Apr 2010
St. Paul
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I gots some at home right now.
Brewed a Dark Mild a few weeks ago, will be kegging it tonight.
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Old 07-02-2012, 12:20 PM   #6
MrOH
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Sep 2011
Philadelphia, PA
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I brewed an Oatmeal Stout and a dubbel with it. My impression is that it is a very clean (for a belgian) strain that can take some heat and leaves a malty impression. Does have an earthy note that doesn't go so great in the dubbel, but works ok enough in the stout, so heads up on that.
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Old 05-20-2013, 05:56 PM   #7
Mattbrc2001
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Aug 2011
Los Angeles, ca
Posts: 7

Quote:
Originally Posted by sockmerchant View Post
This strain sounds interesting but can't see much info on what people actually thought of it. Is it a new one? Any thought?

From wyeast: "Wyeast 1581-PC Belgian Stout Yeast
Beer Styles: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quad, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Saison
Profile: A very versatile ale strain from Belgium. Excellent for Belgian stout and Belgian Specialty ales. Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics.
Alc. Tolerance 12% ABV
Flocculation Medium
Attenuation 70-85%
Temp. Range 65-75F (18-24C)"
I used Wyeast 1581 Belgian Stout to make an Allagash Black Clone. Highly recommend this yeast. It gives just enough aromas and esters to still have that Belgian feel to it, but it still fermented out REALLY dry and clean, and let the resulting beer have a fantastic malt and roast character. (I wouldn't use it for dubbel, blonde or trippel).

 
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Old 05-20-2013, 05:59 PM   #8
iowabrew
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Jul 2011
Ames, Iowa
Posts: 538
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As long as this has come back to life...

I used 1581 on well, a stout. OG 1.085 brought it down to 1.020. Really liked the flavor profile. As stated above it has just enough esters and attenuated very well.

 
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Old 05-20-2013, 11:18 PM   #9
jtejedor
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Sep 2010
Las Vegas
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I just used it as well for a belgian stout on sour cherries. The base beer was pretty good before I added it to the cherries. I have been adding the dark malts at the end of the mash to all my dark beers lately so the smooth roast goes real well the belgian esters this one puts out. They are pretty subdued but I did ferment it pretty warm so if you did it cool I could imagine it being clean. There is a slight earthiness but it goes well with the dark malts. Have never had hercules (supposed to be where this strain came from) but I imagine I would enjoy it from my initial tastes with this beer.

 
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