Belgian Tripfel--help me pick a yeast~

[Toppers]

Great extract kits from my local supplier, this one comes with 11 lbs. of fermentables. He gives 4 options for yeast, and I have no clue what to do with. Liquid/dry does not matter, but I always like dry for the savings.

Wyeast 3787 or 1214, White labs wlp530 or safbrew t-58.

 

[Bombo80]

I made a Belgian dark strong ale, and used the 3787 yeast. The issue with heavy brews like this, is pitching a good size,, and very active starter. My brew had a OG of 1.108, and it took a long time to ferment out. I even repitched with a fresh starter, when it had stalled out at 1.035. It seemed to like a much warmer temp, for finishing the fermentation. Like 75* - 80* room temp. It did finally finish at 1.023.

Just my experience with the 3787.

Good Luck

 

[Parker36]

I would go with WLP500 or WLP550

 

[Danek]

I'm not sure if you have the right beers available to do this, but when choosing a yeast for my Belgians, I'd read up on the different ones and narrowed it down to a choice between Chimay yeast or Rochefort yeast. So I tried a bottle of Chimay red next to a bottle of Rochefort 8, and decided I preferred the slightly fruitier taste of the Chimay. That's the one I went with. Apologies I can't remember the specific ID numbers of the yeasts off-hand, but I'm sure Google (or the search option on here) will help.

A propos of making Belgians, if you can get hold of a copy of "Brew Like A Monk" by Stan Hieronymous, you should - it's outstanding, and worth every penny.

 

[Parker36]

A propos of making Belgians, if you can get hold of a copy of "Brew Like A Monk" by Stan Hieronymous, you should - it's outstanding, and worth every penny.

+1 on that