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This is not Westmalle at all. I've made some great Belgians with that yeast, this yeast is in a totally different category.

So far as the overall flavor profile, I'd give this yeast a pretty solid thumbs down. It just doesn't feel "Belgian" at all. I'd pitch T-58 into a tripel or a dubbel way before I pitched this. Performance-wise, it's an outstanding yeast, but the flavor profile is just all wrong to me. I was...

It's possible you missed the krausen entirely. This one takes off like a rocket. The 3787/530 is a much slower fermenter.

I think the dryness of my particular blonde was largely a function of the super low mash and the high fermentation temperatures. If someone took the same recipe and mashed higher and fermented lower, it probably would have come out closer to 1.010. So far as the peppery/pear notes, well from...

Beer notes from first time trying Safbrew Abbaye (also first all-grain batch): 09AUG2015 Belgian Single 11lbs Belgian Pilsner malt 0.5lbs US Aromatic 1.5lbs table sugar 2oz Hallertau (3%) (60 min) 1 packet (11.5g) Safbrew Abbaye 0.5 tsp Irish Moss (15 min) 0.5 tsp WLN1000 yeast...

So, if I'm making a starter for a big Belgian being treated with clarity ferm, do I throw some clarity ferm in the starter as well?

Okay. I definitely wouldn't do this with my beer, but was just curious about this from an academic standpoint.

Hello, I'm new here. I apologize if I missed any sort of required introductions. I've done some looking around google and this forum for an answer to this question without any obvious results; maybe this is so basic it's stupid to ask, but I haven't seen any discussion of this anywhere...