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Old 05-03-2012, 09:28 PM   #11
flexfit115
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Jan 2012
Posts: 42

Quote:
Originally Posted by slarkin712

There is no one right way to ferment with belgian ale yeast. Each belgian strain will behave differently, and behave differently in different beer styles. Give "Brew Like a Monk" a read, and you'll see what I'm saying. In fact, 3 trappist breweries use Westmalle's yeast (Wyeast 3787) in the same style (Dubble) and they have quite contrasting flavors. I was going for something like Westmalle, so I kept the temperatures low early on. My hydrometer samples had a very good belgian yeast flavor, but sort of defer to the dark candi syrup for some of the flavors.
I am using white labs wlp550.

 
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Old 05-04-2012, 12:45 AM   #12
Calder
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Mar 2010
Ohio
Posts: 7,589
Liked 622 Times on 545 Posts


Quote:
Originally Posted by flexfit115 View Post
I am using white labs wlp550.
I find low 70s to be pretty good for that yeast. It is more spicy rather than fruity. I have heard that it can produce harsh alcohol flavors if main fermentation is over 75 F.

 
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