TastyAdventure
Well-Known Member
- Joined
- Sep 15, 2013
- Messages
- 731
- Reaction score
- 51
I am going to brew a Belgian in 2 weeks and looking for advice on yeast strains and temps
I tried 1762/540 (Rochefort) in 2 batches before and was a little disappointed.
(Rochefort is one of faves)
One got up to about 83 F and had a sharp alcohol taste, the other only got to 76 at peak (pitched at 72, rose to 76 by 24 hours) but still had alcohol taste. Neither had enough of those tasty, classic Belgian phenols and esters.
So I am looking for suggestions for yeast strains, and temps to ferment at for a dark-ish Belgian.
As far as Belgian profiles, I really like Straffe Hendrik Quad, Rochefort 8 and 10, delirium tremens, chimay red and blue.
Beers I found a little lackluster (but still good) were GuldenDraak, westmalle,
I really didn't like Leffe Brown, kasteel donker, and the yeast profile of St Bernardus offerings.
I enjoy tasting lots of dark fruit, medium amounts of spice, very complex, a nice maltyness but with plenty of drinkability.
Here is my grain bill for my upcoming batch: (5gal)
9.5 Munich
.75 Caramunich
.37 melanoiden
.37 aromatic
1 lb dark candi syrup (90 or 180 L)
Not really looking for advice on grain bill, just here FYI)
OG should be 1.060-1.062
I hope that whatever yeast I use here turns out good, in which case i will use the cake for a bigger "quad" or something...
Like I said, I would be using Rochefort 540/1762 but I was disappointed with the 2 times I used it...
Sorry for the long post, just wanted to give you as much info as possible.
Thanks
I tried 1762/540 (Rochefort) in 2 batches before and was a little disappointed.
(Rochefort is one of faves)
One got up to about 83 F and had a sharp alcohol taste, the other only got to 76 at peak (pitched at 72, rose to 76 by 24 hours) but still had alcohol taste. Neither had enough of those tasty, classic Belgian phenols and esters.
So I am looking for suggestions for yeast strains, and temps to ferment at for a dark-ish Belgian.
As far as Belgian profiles, I really like Straffe Hendrik Quad, Rochefort 8 and 10, delirium tremens, chimay red and blue.
Beers I found a little lackluster (but still good) were GuldenDraak, westmalle,
I really didn't like Leffe Brown, kasteel donker, and the yeast profile of St Bernardus offerings.
I enjoy tasting lots of dark fruit, medium amounts of spice, very complex, a nice maltyness but with plenty of drinkability.
Here is my grain bill for my upcoming batch: (5gal)
9.5 Munich
.75 Caramunich
.37 melanoiden
.37 aromatic
1 lb dark candi syrup (90 or 180 L)
Not really looking for advice on grain bill, just here FYI)
OG should be 1.060-1.062
I hope that whatever yeast I use here turns out good, in which case i will use the cake for a bigger "quad" or something...
Like I said, I would be using Rochefort 540/1762 but I was disappointed with the 2 times I used it...
Sorry for the long post, just wanted to give you as much info as possible.
Thanks