lateknightucd
Active Member
Hello all. I have a Belgian IPA kit from Midwest Supplies on deck and rather than use the dry yeast that comes with it, I'm going with a Wyeast slap pack. I'm debating between the following:
3522: Belgian Ardennes
1214: Belgian Abbey
1762: Belgian Abbey II
I'm leading towards the 3522 as I would like some esters but would like them balanced and not too forward and plan on a cooler fermentation than the 1762 would require to produce them.
Thoughts?
BTW, my ambient fermentation temps have been in the 68F range.
3522: Belgian Ardennes
1214: Belgian Abbey
1762: Belgian Abbey II
I'm leading towards the 3522 as I would like some esters but would like them balanced and not too forward and plan on a cooler fermentation than the 1762 would require to produce them.
Thoughts?
BTW, my ambient fermentation temps have been in the 68F range.