Need advice on WLP570

[Salukibrew]

Friends,

I have put together a pretty good all-grain Belgian Blonde Ale I am gearing up to brew here in the next week or so and have a few questions about WLP 570. I think from what I have read that it is what I am looking for but not sure.

First off I have brewed this recipe before and turned out great but at the time I was working for a brewery that had easy access to Westy 12 yeast which is what I used on this the first time. I was very happy with the fruity and sweet notes melded with the clean fermentation that brought out the Belgian Pils malt and let it shine.

It seems as from what I have read that 570 might be what I am looking for to match this fermentation but am not sure.

Who has experience with this yeast and could give me advice on temps vs flavor byproducts and how it will handle with a OG of 1.070. Should I prop the culture or by 2? Or will one allow for a slow build up with some lag time leaving me with a decent population to finish the job.

All advice is welcome



Kegged: Pumpkin Mania 7.5%

Primary 1: Late Season Kolch

Primary 2: Local Hard Apple Cider

On Deck: Abt. 6 Belgian Blonde

 

[trentm]

Friends,

I have put together a pretty good all-grain Belgian Blonde Ale I am gearing up to brew here in the next week or so and have a few questions about WLP 570. I think from what I have read that it is what I am looking for but not sure.

First off I have brewed this recipe before and turned out great but at the time I was working for a brewery that had easy access to Westy 12 yeast which is what I used on this the first time. I was very happy with the fruity and sweet notes melded with the clean fermentation that brought out the Belgian Pils malt and let it shine.

It seems as from what I have read that 570 might be what I am looking for to match this fermentation but am not sure.

Who has experience with this yeast and could give me advice on temps vs flavor byproducts and how it will handle with a OG of 1.070. Should I prop the culture or by 2? Or will one allow for a slow build up with some lag time leaving me with a decent population to finish the job.

All advice is welcome



Kegged: Pumpkin Mania 7.5%

Primary 1: Late Season Kolch

Primary 2: Local Hard Apple Cider

On Deck: Abt. 6 Belgian Blonde

It is my understanding that Westy 12 is brewed with yeast from Westmalle and the White Labs strain is reputedly 530 and the Wyeast version is 3787, while 570 is from Duvel. That said, any of these strains will handle in a 1.07 OG but please use a starter to ensure healthy yeast. For a pitching rate, anywhere between 0.5 million and 1 million cells per ml per degree Plato is recommend for Strong Belgians. That would be from 170 billion to 340 billion cell for a 5 gallon batch of 1.07 beer. With the lower end, use lots of O2, at the higher end use less O2. For all my Belgian strains, I try to pitch 0.6 million cells per ml per degree P at 62F, let the temp free rise to 68F, after high krausen, bump the temp 2 degrees per day until it reaches 72F.