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Old 02-15-2013, 06:36 PM   #11
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yeah, that's essentially it. i read the article and i can't remember the exact details, but the general idea is that a really strong belgian yeast character clashes with the hops, so you want to subdue it. that is achieved by giving the neutral ale yeast a head-start.
That was my suspicion, but didn't want to ask a leading question.

I've made a modified version of the Hop Chewey, which has an IBU level of 60, and while it's an interesting beer there is definite competition between the yeast and hops.


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Old 02-15-2013, 08:02 PM   #12
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I made a Belgian IPA a little over a month ago and I only used one yeast, Wyeast 3522 Ardennes, and American hops Amarillo, Centennial and Chinook. I just tasted a bottle the other night and it was delicious! I loved the flavor interactions of the yeast and the hops. This particular yeast strain has some more spicy and ester flavors and not so many fruity notes. I suppose I could see the appeal of using a cleaner yeast first, but for my tastes I really enjoyed this combination. I'm gonna let my bottles condition for a while and see how the flavor matures.


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Old 02-15-2013, 09:15 PM   #13
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Very excited to make this beer. What all did you mash at? High side or low side? I usually mash on the lower side for IPA's, but I am not an expert on Belgian's. This is onlym y second Belgian and still haven't bottled my first! It is still aging, at 3 months now. Going to bottle soon.
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Old 02-15-2013, 11:53 PM   #14
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general rule with belgians is mash low. belgians are typically very well attenuated, and IPA tastes best when not sweet, put the two together and i think you'd want it really dry all around. you'll already have belgian flavors and a ton of hops in there, i doubt you'll want sweetness on top of it all. all the BIPAs i've tasted have been really dry.
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Old 02-16-2013, 12:25 AM   #15
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Originally Posted by sweetcell View Post
yeah, that's essentially it. i read the article and i can't remember the exact details, but the general idea is that a really strong belgian yeast character clashes with the hops, so you want to subdue it. that is achieved by giving the neutral ale yeast a head-start.

i gotta agree with that idea. i've had full-on belgians that happened to be hopped like a west coast IPA. doesn't work for me. all those esters and phenols just don't play nice with the hop flavors and aromas.
Drinking a pretty hoppy beer fermented with wlp530 as I type. No reason to use the SAF-05, IMO. Just keep the fermentation temp on the lower end and under control for a few days before you ramp it up to finish. Lagunitas Lil Sumpin Wild is one to look for if you want to try a hoppy beer brewed with 530/3787.
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Old 02-16-2013, 03:34 PM   #16
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No fermentation temp control yet, luckily we just got a "cold front" here in florida so the high is 57* for the next two days. Hoping that will keep it at ideal temp for fermention.
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Old 02-16-2013, 04:03 PM   #17
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No fermentation temp control yet, luckily we just got a "cold front" here in florida so the high is 57* for the next two days. Hoping that will keep it at ideal temp for fermention.
Swamp bath will do the trick. All you need is a towel and something that will hold your carboy and some water.
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Old 02-16-2013, 07:59 PM   #18
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Hey guys, just got done brewing.... didn't get a good effic. on this. Finished with to much wort. 6.2 gallons at 1.066 for only 67.1% effic. Lowest I've had in a while. Don't think I was able to start with or maintain a good mash temp. Better luck next time on that. Pitched some US-05 just now, cold crashing the Belgian starter, and will pitch the starter tomorrow. I will let you all know how it turns out in the end though.
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Old 02-16-2013, 10:03 PM   #19
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Did you have bad efficiency, too much volume, or both? If you ended up with more volume, your eff might have been ok.
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Old 02-16-2013, 11:59 PM   #20
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Both - Even with the extra wort I ended up with, my effic still came out to 67.1%.


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