Wyeast 1214, Lots of Ester Flavor

[scientifics]

I used Wyeast 1214 to ferment a Belgian and the beer came out very ester-y. I fermented ~64F (the recommendation is 68-78F) because I read this could be an issue. Thoughts on why I got so many esters anyways? I pitched directly from the pack (maybe that was my mistake?).

 

[Gavin C]

That really is the nature of that strain. It is the Chimay strain. Very typical Belgian yeasty flavor. Perhaps some of the flavor may stem from a likely under pitch but that too, is sometimes desirable in a Belgian style to stress the yeast.

1214 is the most yeasty yeast I have used thus far. As you can tell, I am not too good at describing flavors. Didn't really know what people were talking about with yeast flavor till I tried this strain. It is very recognizable. Grab yourself a Chimay blue to check out the pro's results with the yeast for a scientific project at home. Might want two just to increase your sample size. :cross: