Discussion on Belgian Ale Fermentation Techniques

[TheMadKing]

So reporting back on this

This beer has not turned out well at all - I got a sulfur note from the yeast that hasn't yet dissipated, and since the yeast is a diastaticus strain and continued to ferment beyond anticipaged FG and is very dry. It's too bitter even at 28 IBU because of how dry it is, and the ester profile is a 50/50 mix of banana and pear which isn't very pleasant. This yeast is also refusing to flocculate at all even after 1.5 weeks at 33F (it is apparently notorious for that) - this beer still looks like a milkshake.

It's still young and at least it's not hot alcohol, so I'll hold out hope that it may improve - but it's nowhere near what I was going for.

 

[Dave Sarber]

So reporting back on this

This beer has not turned out well at all - I got a sulfur note from the yeast that hasn't yet dissipated, and since the yeast is a diastaticus strain and continued to ferment beyond anticipaged FG and is very dry. It's too bitter even at 28 IBU because of how dry it is, and the ester profile is a 50/50 mix of banana and pear which isn't very pleasant. This yeast is also refusing to flocculate at all even after 1.5 weeks at 33F (it is apparently notorious for that) - this beer still looks like a milkshake.

It's still young and at least it's not hot alcohol, so I'll hold out hope that it may improve - but it's nowhere near what I was going for.

Step back and rethink. I mostly brew tripels and quads at hi octane levels. I wouldn't use a diastaticus strain except maybe in a Saison. For tripels, I use WLP 530, or Lallemand Abbaye if I want to go with dried yeast. For quads, I generally use OYL20, because it gives a nice dark stonefruit flavor. For a dry option I use BE-256. The yeast you use, the mash schedule, and the fermentation schedule have a very large effect on the taste. Most Belgians have a pretty simple malt bill.

 

[TheMadKing]

Step back and rethink. I mostly brew tripels and quads at hi octane levels. I wouldn't use a diastaticus strain except maybe in a Saison. For tripels, I use WLP 530, or Lallemand Abbaye if I want to go with dried yeast. For quads, I generally use OYL20, because it gives a nice dark stonefruit flavor. For a dry option I use BE-256. The yeast you use, the mash schedule, and the fermentation schedule have a very large effect on the taste. Most Belgians have a pretty simple malt bill.

The yeast I used was Wy1388 which is Belgian Golden Strong yeast - it's literally intended for this style. But I don't think I personally care for it's attributes.

I used a ramping mash schedule which had the desired result of very good head retention, and I fermented at 74F as recommended by several others above.

My malt bill was 100% pilsen with some candi sugar added.

 

[Stand]

Sulfur will fade with time somewhat if it won't go away completely. You can also purge CO2 from your beer and force carb though if you have a CO2 tank to get rid of a lot of it.
I tend to be disappointed for about 20 minutes and then become gleeful when I discover I have dump a beer because it means I get to make another. Huzzah!

 

[Dave Sarber]

The yeast I used was Wy1388 which is Belgian Golden Strong yeast - it's literally intended for this style. But I don't think I personally care for it's attributes.

Everything sounds good, except WY1388 is a notoriously finicky yeast. I'd give your previous recipe another shot, say with WY3787 or WLP 530, Or WY3522

I used a ramping mash schedule which had the desired result of very good head retention, and I fermented at 74F as recommended by several others above.

My malt bill was 100% pilsen with some candi sugar added.

 

[TheMadKing]

WLP530 was what I had actually intended to use but my LHBS was out so I'll give that one a shot next time

 

[Dave Sarber]

WLP530 was what I had actually intended to use but my LHBS was out so I'll give that one a shot next time

You might also start your fermentation lower, about 65°F, and let it ramp up, but don't let it get over about 75°F. After fermentation is done for a couple days, rack it off the trub and let it mature at 65°F for about 2 weeks, and you'll have a nice tripel!

 

[Dave Sarber]

This one is maturing right now, at about 10% ABV, the floaties in there are bitter orange peel (experiment)!
This is just 12.75 pounds pilsner and 2 pounds cane sugar. Ramp mash, and fermented with a blend of WLP530 and Lallemand Abbaye.

 

[Dave Sarber]

Then, if you want to try out the dark side, get some D180 syrup!

(9 lbs Pilsen, 7 lbs pale, 2 lbs D180.
Abbaye, or WY3787, or WLP530).

Edit: my particular favorite for this one is Omega OYL20, gives nice stonefruit flavors.