QueenNiyo
Member
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:
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:
- 3kg Joe White Traditional Ale,
1.75kg Weyermann Wheat,
0.4kg Flaked Oats, - 25g Hallertauer Mittelfrüher Hops
- Yeast change to Lallemand LalBrew Voss Kviek Ale Yeast
- 75g Orange Peel
- 30g Corriander Seed