Evan!
Well-Known Member
Through a series of missteps on my part, I have extra Belgian yeast in my lagerator. When I was first planning my Rochefort 10 clone, I figured "Trappist" yeast would be a good bet, so I bought a vial of WLP500. Turns out, via this page, that it was from Chimay. Boo. So after seeing where Rochefort can be found, I ordered a pak of Wyeast 1762. Except I somehow ordered two packs....I guess I hit the order button twice or something.
So here we are. I'd REALLY love to make a tripel. It's gonna be at least a few weeks, so I've got time to plan, but which would make a better tripel? Or do I need a tripel-specific yeast strain like you do for a saison?
And then, what to do with the other yeast. It's already been in my lagerator for a couple months, so I don't wanna wait too much longer. And I don't want to do another strong dark trappist-style, as I have 5 gallons of Rochefort 10 and 5 gallons of Stone VE 6/6/6 in bottle right now.
Suggestions would be appreciated...
So here we are. I'd REALLY love to make a tripel. It's gonna be at least a few weeks, so I've got time to plan, but which would make a better tripel? Or do I need a tripel-specific yeast strain like you do for a saison?
And then, what to do with the other yeast. It's already been in my lagerator for a couple months, so I don't wanna wait too much longer. And I don't want to do another strong dark trappist-style, as I have 5 gallons of Rochefort 10 and 5 gallons of Stone VE 6/6/6 in bottle right now.
Suggestions would be appreciated...