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You are right, everything was ok. I finally got some dry yeast and was ready to pitch it, but there was no need. I moved it to a glass carboy and there was good yeast growth, with a cake at the bottom. Just one of those cases where no activity in the air lock, must have been a small leak...

Thanks. Great info. I'm going to give it a try when it warms up again.

Did you sour it like he says, in a cooler flooded with CO2? Or did you do something else? Did you try to maintain a certain temp during the 2 days?

I'm into my first attempt at a Flanders Red. I made it on 11/24 (4 days ago). The OG was 1.073 and 19 IBUs. I used both Wyeast Roeselare and WLP Flanders Ale mix because I had them on hand. I pitched at about 67F, but overnight the temp dropped in my house to about 55F. There's no bubbling in...

Can you describe the taste you got last year and how long it fermented? I've never tasted a bretted old ale or bretted imperial stout. BTW, I started an old ale with the wyeast old ale blend a couple of weeks ago, actually 2 packs of it. The OG was 1.085. I had it in a plastic bucket and I...

The same way Michael Jordan got a country named after him...be rich and famous.

That was a typo on the Brett C. It was Wyeast 5112 Brett B. The enkel I'm making with the washed yeast of it smells/tastes slightly pineapplish, but I guess that's the difference between using it in primary and secondary. Sorry to hijack this thread. Didn't mean to. Back to the WLP510...

I went with the Citra just to give it a try, like Duvel did in their 2012 Tripel Hop. It turned out great. I'll try for a straight L'Chouffe again.

I'm going to sample it today. Maybe it's okay. I noticed the white specks fell to the bottom of the carboy when I moved it. Maybe it was coriander seeds.

It was an evolution kind of thing. WLP510 is the yeast for Orval and Rare Vos. So...I thought I would Brett-ify my Rare Vos clone and see if I came out somewhere around Orval. I gave up on Orval after a few weeks. As far as the flavor goes it was really amazing. Tremendously fruity with dark...

I wish WLP510 was still available. I think mine is contaminated/overwhelmed by the Brett that I added in secondary (and didn't harvest from primary).

Worlds collide! I picked up a bottle of Ommegang 3 Philosophers today and as I am raising my Ommegang goblet filled with 3P to my nose I detect the same "lysol-type" smell that I noticed with my own WLP510 beer. So, I would conclude that, whatever that smell is, it is not just a figment of my...

This is an old thread but I'll add to it for posterity. Stardate -310506 (used an online calculator). Attempted to brew a Rare Vos clone 8 weeks ago. After 4 weeks primary with WLP510, and then 2 weeks secondary with Brett C I bottled. 2 weeks out, after bottling with dry Champagne yeast, my...

I've had a Westmalle/Karmeliet tripel clone in secondary for about a month after one month in primary. I had wanted to go another month in secondary and then bottle it, but I noticed white specks floating in the carboy. I'm thinking about adding another 3/4 to 1 lb of sugar syrup to it and going...

In Brew Like a Monk, Stan H says in Table 8.1 that 510 gives this flavor profile from 75-85: spicy, acidic, solvent; and from 65-75: spicy, acidic, clean.

Making a tripel with 3787 might change your good luck

Or use Belgian beer bottles, e.g., Chimay bottles?

That's an interesting combo. I'll try the Orval dregs in this batch.

Any recommendations for a yeast for a Belgian single? WLP530 (Westmalle), WLP570 (Duvel), WLP500 (Chimay), WLP510 (Orval/Bastogne)? Any idea how they might be different?

Any ideas from the saison homebrewers?