Belgian yeast in a porter?

[z-bob]

I want to brew a robust porter for Christmas; I need to stop by the LHBS today and pick up the brown malt they ordered for me. I was thinking about using S-04 yeast, but the two beers I've made with it have kind of a "twang" that I don't like. (I'm not sure it's the yeast)

I really liked the taste of T-58 when I used it in a wheat beer. Would it be okay in a really strong porter, or would it clash? Or how about Wyeast 1762 (Rochefort) if I can revive and culture the slurry that's been in my fridge since February.

Or should I try a different English yeast, like Nottingham or Windsor? I also have a couple of packets of S-33.

 

[bruteforce]

I love nottingham in a porter. But if you're used to how belgians taste and want to chance having a batch of something different, go for it. I'm about to make a black saison with star anise and will be following a previous porter recipe grain bill, so here's hoping.

 

[UncleRusty]

I'd say go for it, I'm definitely a fan of T58... I've been using it in my Ciders as opposed to Nottingham lately, and I like that it leaves a little bit of extra Belgian flavor while leaving some residual sweetness. I think it may give you an interesting Porter, though I don't think it will be as strong as a flavor as a liquid Saison or Belgian yeast.

 

[headspace]

The last few porters I've done have been w/ Belgian yeast. The first was good enough to keep experimenting with.

You can get some reactions from people expecting just a plain porter flavor, and seems like it took more conditioning than a regular porter, but otherwise it's good.

 

[z-bob]

Yeah, I've just about decided on the T-58. It's the only yeast I've used where I really liked the flavor, and it fermented pretty fast.

I think my problems have mostly been too-high fermentation temperatures, which is why I bought some Belle Saison yeast, but I don't want this to end up quite that dry. (My *next* beer after this one will be French or German pilsen malt, a little Carawheat, and Aramis or Strisselspalt hops, fermented with Belle Saison.)