Changing Yeast from Beer Recipe / Check Recipe

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QueenNiyo

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Hi Everyone, I'm incredibly new to brewing -- 0 prior experience in fermentation aside from bread dough for baking. Hoping to ask for some guidance from experienced members in this forum :)

I'm planning to brew a Blue Moon Belgian White Clone using a recipe kit, but the yeast involved would either be SafAle US-05 or Lallemand Belgian Wit-Style Yeast. Unfortunately, these 2 options require the yeast to be at a constant 20°c-21°c -- which could be problematic considering I live in a tropical country with an average of 26°c-32°c room temperature. Currently, I do not have a reliable way to sustain a consistent temperature since this will be my first brew

Given this, I want to switch my yeast options instead to Lallemand LalBrew Voss Kviek Ale Yeast since its required temperature for fermentation is more forgiving (35 to 40°C, but can still accommodate lower temperatures).

My question is, how much would the resulting product change in terms of aroma and flavor? Would it be incredibly different to an untrained tongue? The ingredients are stated below, and I'm hoping to hear your thoughts how you think the beer would turn out -- if it would still be palatable/viable. Thanks in advance!

Blue Moon Belgian White Clone Ingredients:
  1. 3kg Joe White Traditional Ale,
    1.75kg Weyermann Wheat,
    0.4kg Flaked Oats,
  2. 25g Hallertauer Mittelfrüher Hops
  3. Yeast change to Lallemand LalBrew Voss Kviek Ale Yeast
  4. 75g Orange Peel
  5. 30g Corriander Seed
 
hi welcome to homebrew talk.
wheat beers get a lot of there character from the yeast. your beer may not taste similar to blue moon due to the yeast switch and even an untrained person might notice IMO

however your recipe is solid and i have read that kveik at those temps makes a clean beer. i doubt it would be as clean as say so5 at 70 degrees but in a wheat beer you want esters and yeast flavors.

i would be more concerned with fluctuation temps and high spikes during the day. which i have found can be more detrimental than saying running a yeast on the slightly warm side.

so, i would at least try to keep it in a swamp cooler which not only lowers the temp through evaporation but provides a sort of water jacket around the fermentation chamber. water has a high heat coefficient which iirc means it takes a lot of heat or cold to change the temperature of the water as opposed to just air which has a lower heat coefficiency . ( i may be making this word up physics was a long time ago) .

you will most likely make beer .
 
the yeast involved would either be SafAle US-05 or Lallemand Belgian Wit-Style Yeast. Unfortunately, these 2 options require the yeast to be at a constant 20°c-21°c -- which could be problematic considering I live in a tropical country with an average of 26°c-32°c room temperature
Fermentis recommends 18-26C for US-05 and Lallemand recommends 17-25C for the Wit. I would be inclined to give the swamp cooler a shot even though evaporative cooling might not work very well in a high humidity environment.
 
IMHO I'd stick with the Lallemand Belgian Wit. Definitely would need cooling. I used a swamp cooler for a few years when I started. Add some frozen water bottles to the swamp cooler. Swap them out as needed. Also wrap the cooler in a blanket. Just be sure to not restrict the operation of the airlock. Let us know how your brew turns out.
 
Voss kveik will give you a strong citric taste, which is not very suitable for a Belgian beer. You would be better off with Lallemand Belle Saison which works without any problems at 15 - 35'C and is resistant to temperature changes during the day. The only problem is that it is no longer produced in small packages so you will have to look for an old stock. Mangrove Jack M29 is also a good substitute. It works at 26 - 32'C. My personal favorite is Belle Saison.
 
Im assuming that Blue Moon uses a relatively neutral ale yeast, and in that case, I'd recommend Lutra kveik, which is conveniently also available in dry form.
 
Perhaps Saison yeast (Belle Saison, M29) would be a better choice for Wit, and it also has a large working temperature range (up to 35 degrees Celsius). At higher temperatures it gives off a banana aroma.
 
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