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Old 08-22-2012, 06:14 PM   #11
homebrewertodd
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Jan 2012
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I'll have to get back to you on this, but I think one was named just trappist, not sure of the number from white labs, and the other says Belgium I think, but the number is wlp500.

 
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Old 08-22-2012, 10:07 PM   #12
MacGruber
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Nov 2008
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That's the shaker! You can see crud just poured out. There was a lot of yeast in that one!
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Old 08-22-2012, 10:22 PM   #13
djbradle
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Nov 2011
Central MA, Ma
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Yea, that 3/8 tubing will cause that. A 1" blowoff would be less violent and earthshattering.

 
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Old 08-22-2012, 11:38 PM   #14
homebrewertodd
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Jan 2012
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ok, got the right info. The wlp500 is the trappist. The other is wlp550 Belgium. Is that a good combo? The guy told me it would give me the spicy notes that the wlp545 strong Belgium did. Not sure if it will, or if he just told me that because he wanted the sale because he was out of the Belgium strong ale.

 
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Old 08-23-2012, 12:22 AM   #15
djbradle
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Nov 2011
Central MA, Ma
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No he was right. Wlp550 and Wyeast 3522 are the Achouffe yeast which give dominant spicy phenolics versus wlp500 and Wyeast 1214 from Chimay which procure a strong fruity ester character.

If you like a blend you could also try wlp575 which is a great Belgian yeast blend of 500, 550, 530 (Chimay,, Achouffe, and Westmalle), an awesome blend I can attest too.

 
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Old 08-23-2012, 01:31 AM   #16
homebrewertodd
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Jan 2012
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Great! I'll write that down and see what I can come up with. I also want to see what I can do with the blend I've got now.

 
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Old 08-27-2012, 04:34 PM   #17
homebrewertodd
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Jan 2012
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Just an update, 8 days in and still getting activity! I have never had this much visible activity through the airlock before. This yeast is incredible!

 
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