Hey guys,
I got this yeast out of the free bin at LHBS. brought it back to life and made a nice big starter and last night brewed up a dubbel.
white labs lists the following information:
I have been googling but this doesnt seem to be a very popular yeast or something, as I'm not finding a ton of info about it. There doesn't seem to be a wyeast equivalent. Can't seem to find out the origin other than its "from the Ardennes region". I guess this used to be one of their premium strains and was a seasonal release or something?
Anyone have experience or information about this yeast? It is strange to me that there is not much out there, as usually the first google search result gives me all the info i am looking for!
Regarding ferm schedule, based on other belgian yeasts I have started fermentation on the cold end of the range at 67F. I intend to ramp it up starting tomorrow. I don't know if I should go beyond the upper limit of 72F that White Labs recommends? With other Belgian yeasts i have just let it free rise even into the 80s, but I'm not sure what to expect here since I haven't found many people posting their ferm schedules/expereince.
School me oh knowledgeable HBTers!
I got this yeast out of the free bin at LHBS. brought it back to life and made a nice big starter and last night brewed up a dubbel.
white labs lists the following information:
From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.
Style Performance Listing
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
Style Rating Style Rating
Dubbel 4 Trippel 2
Spiced Ales 4 Grand Cru 4
Other High Gravity 4 Christmas Beers 4
Specialty Beers 4 Saisons 2
Attenuation
78-85%
Flocculation
Medium
Optimum Ferment Temp.
66-72°F
Alcohol Tolerance
High
I have been googling but this doesnt seem to be a very popular yeast or something, as I'm not finding a ton of info about it. There doesn't seem to be a wyeast equivalent. Can't seem to find out the origin other than its "from the Ardennes region". I guess this used to be one of their premium strains and was a seasonal release or something?
Anyone have experience or information about this yeast? It is strange to me that there is not much out there, as usually the first google search result gives me all the info i am looking for!
Regarding ferm schedule, based on other belgian yeasts I have started fermentation on the cold end of the range at 67F. I intend to ramp it up starting tomorrow. I don't know if I should go beyond the upper limit of 72F that White Labs recommends? With other Belgian yeasts i have just let it free rise even into the 80s, but I'm not sure what to expect here since I haven't found many people posting their ferm schedules/expereince.
School me oh knowledgeable HBTers!