Belgian Yeast that works at 63-65degF?

[kanen]

I'm fascinated by the Belgian yeasts and that's all I'd brew with if I could control the fermentation temp in the mid 70's to 80's, but I now live in a house with ambient temp of 63-65degF. Anyone have experience with a good Belgian yeast strain that works well at these colder temps?

Thanks,
Nate

 

[Nateo]

Buy a brew-belt and your temp problems are solved. But, during peak fermentation, your beer will be about 6-7 degrees warmer than ambient, which bumps it up close enough to that range.

 

[JBmadtown]

a quick look at Northern Brewer site gave me this

http://www.northernbrewer.com/brewing/brewing-ingredients/yeast/wyeast-forbidden-fruit.html

I also think the wyeast website is easy to use for questions like this.

 

[MattHollingsworth]

Buy a brew-belt and your temp problems are solved. But, during peak fermentation, your beer will be about 6-7 degrees warmer than ambient, which bumps it up close enough to that range.

Exactly. I just brewed a tripel and used White Labs WLP575, the Belgian yeast blend. Pitched it at 64 (ambient temp's also around there) and it heated itself up to around 72 by itself. Used a brewbelt after that and have it at 78 now after 3 days of fermenting.

 

[Budzu]

All Belgian strains I know of will work fine in the mid 60's... actually I prefer them in that temp range. Up over 70 gives even more esters. I'd rather have subtle fermentation character, and mid-60's does this beautifully for me.

I think you now have the ideal temps. The fermentation will raise the temp slightly, and should be right in the sweet spot.

 

[Yooper]

All Belgian strains I know of will work fine in the mid 60's... actually I prefer them in that temp range. Up over 70 gives even more esters. I'd rather have subtle fermentation character, and mid-60's does this beautifully for me.

I think you now have the ideal temps. The fermentation will raise the temp slightly, and should be right in the sweet spot.

I agree. I like Belgians, but those people who say, "It's summer- make a Belgian!" usually get a bubblegum-y, banana-y beer that I just can't stand! A great Belgian has a mix of phenols and fruit that come from controlling fermentation temperatures. Ramping up near the end of fermentation is fine- and I would recommend that. The complexity of the Belgian beer with the phenols/clove and the fruit is the great part of the beer. Fermenting cooler will give you that.

 

[JaimeTheLimey]

I think just about any Wyeast Belgian strain will work at those temps except for the Belgian Saison. It's just not happy below 70*.
I don't have a whole lot of experience with other yeast suppliers, but I'm sure most strains are pretty similar.