Looking for Some Ideas or Suggestions?

[sremed60]

I just racked my Belgian Tripel to secondary and decided to harvest the yeast, (mostly because I've never harvested yeast before). I hadn't decided what, (or when), my next brew would be, but I know I don't really want to do back to back Belgian beers. I brewed this tripel 2 weeks ago and hadn't planned on brewing again for another 3 or 4 weeks.

BUT!!! Now that I have this yeast I harvested I'm eager to try experimenting with it. It was one packet of Safbrew T-58 that I made into a 1 liter starter. It fermented at 66 to 67 degrees and worked for 6 days before finishing up at 1.011 FG, 85% attenuation. The beer smells amazing (I can't wait to try it).

But back to my question at hand. I decided I would like to brew a real quick & easy... (and CHEAP), summer type ale using this yeast. Nothing that requires any fancy ingredients or techniques - just a quick, sessionable summer ale using 2nd generation Belgian yeast, but that's not necessarily a typical Belgian style ale.

I was looking at BierMuncher's Cream of Three Crops recipe. I could scale it down to 5 gallons, but wasn't sure how this yeast would mesh?

Any ideas or suggestions are welcomed.

Cheers!

 

[BigMack]

Well just as a general rule it is best to start with the lower ABV beer and move on to the higher ABV beer with the yeast cake/repitched slurry of the first beer. The yeast from a big tripel might be very stressed out from the high ABV beer and could possibly throw some off flavors into your lighter beer.

All that being said I would do something more like a patersbier if you're just looking for a cheap and tasty brew to use a belgian yeast with.

 

[sremed60]

... The yeast from a big tripel might be very stressed out from the high ABV beer and could possibly throw some off flavors into your lighter beer.

That's good to know. I'm still new at all this so I'm still learning.

So if I do a starter using wort with a gravity of say 1.020 using this stressed yeast - does that mean the new yeast that's reproduced will be stressed as well?

I'm still trying to get my head around the whole yeast thing. In my mind it seems like if you do a starter you are creating new yeast? Or are you actually just creating more of the same stressed yeast?