lowtones84
Well-Known Member
Hey all,
My brewing buddy and I want to make a nice hoppy Belgian beer. I'd like to go with De Ranke XX Bitter as a model because I feel like a lot of "Belgian IPAs" are kinda confused and not that great.
I'm not really trying to clone it, but is there any new info out there to confirm what the yeast is for XX Bitter? I know conventional wisdom says T-58, but I'm not inclined to believe that. As it is coming to the summer months, I also don't want to have any liquid yeast shipped to me, so I'm considering a couple of options:
1. Ferment on the low side and with a healthy pitch using ECY 08, second generation from a 5% saison. Temp and pitch rate intended to keep it more toward the clean side to let the hops shine through.
2. "Mixed" fermentation with a fairly clean dry yeast such as Notty, S-04 or S-05 along with the second generation ECY 08.
3. A dry yeast suited to this I haven't considered.
Any thoughts? I know experience with ECY 08 is a little limited because of availability, but it's something I have around. Any experience out there with fermenting on the cool side? If I do a mixed ferment, which yeast first?
Thanks all!
My brewing buddy and I want to make a nice hoppy Belgian beer. I'd like to go with De Ranke XX Bitter as a model because I feel like a lot of "Belgian IPAs" are kinda confused and not that great.
I'm not really trying to clone it, but is there any new info out there to confirm what the yeast is for XX Bitter? I know conventional wisdom says T-58, but I'm not inclined to believe that. As it is coming to the summer months, I also don't want to have any liquid yeast shipped to me, so I'm considering a couple of options:
1. Ferment on the low side and with a healthy pitch using ECY 08, second generation from a 5% saison. Temp and pitch rate intended to keep it more toward the clean side to let the hops shine through.
2. "Mixed" fermentation with a fairly clean dry yeast such as Notty, S-04 or S-05 along with the second generation ECY 08.
3. A dry yeast suited to this I haven't considered.
Any thoughts? I know experience with ECY 08 is a little limited because of availability, but it's something I have around. Any experience out there with fermenting on the cool side? If I do a mixed ferment, which yeast first?
Thanks all!