Belgian yeast fermentation temperature profile

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mtnagel

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I plan to brew a dubbel shortly. This will be my first Belgian beer. I'm not set on the yeast yet, but the recipe calls for Wyeast 1214. I have a fermentation chamber with a temperature controller. What is the best pitching temperature and temperature profile for this yeast or Belgian yeasts in particular.
 

beergolf

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A good practice with Belgian yeasts is to pitch in the mid 60's. Hold it there for a couple of days and then slowly ramp it up to the mid 70's to finish out. You just do not want the temp to go down during fermentation. So slowly increasing the temp work great.

Make a proper sized starter and you will ge good. That yeast can sometimes take a while to get started so don't freak out if it is slow to start. Don't worry it will finish if you slowly get the temp up.
 
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