Is Wyeast really good choice for a Tripel?

[agurkas]

So eagerly getting ready to do my 1st Belgian Tripel. I have become a resident brewer in my company and developed a reputation for "holy $hit this stuff is serious" high ABV beers. Tripel is my conquest and I have some Wyeast 1214 I have. Recipe calls for 1214, but I really did not like how slow the fermentation was and too much of the yeast flavor in my last honey ale with it.

Is there a better yeast, that kick some serious butt and take my 1.090 down to 1.016?

 

[coryforsenate]

White Labs 550 is the highest rated attenuation currently offered by Wyeast and White Labs that I know of for the Belgian styles. The range listed is 78-85%.

Of course, most of the belgian yeasts can get attenuation above 80% without much trouble if you treat them right, mash low, and incrementally feed sugar.

 

[navin40]

That yeast should do fine. Are you fermenting in a temperature controlled area? Are you doing a starter for the yeast? If so then just be sure to put it on a stir plate for anywhere between one and three days, depending on what you are looking for, and pitch the yeast/starter. Should fire away and reach your goal. Only possible problem I see is what that particular yeast is able to withstand alcohol wise before dying, as I do not know off hand.

 

[agurkas]

Wyeast says 1214 can withstand up to 12% ABV. Recipe claims 9%... technically it should be OK.

Unfortunately I don't have a stir plate.

 

[ReverseApacheMaster]

If you pitch at high krausen you can eliminate some of the lag time, as long as you don't mind the starter wort makes its way into your beer.

Belgian strains are known for producing "yeast flavor" so if you don't want those esters in your beer you may want to chose a different strain.