Wlp530

[Samaral]

I haven't used any Belgian strains so this maybe a silly question. Do I need to treat them as a sour strain when it comes to equipment? Meaning separate equipment so it doesn't infect other brews. Thanks

 

[mkyl428]

Nope... Normal sanitation is all you need

Cheers

 

[Kwitty]

I second the "no extra equipment" thing. It's just yeast. You only need seperate equipment if you use bacteria for a sour beer. I just used this yeast for a Tripel. It was a 1.092 beer fermented at 74°F. It has a nice mellow yeast taste with a bit of banana. I love it! I will suggest using a blow off tube. I've never seen a thicker creamier krausen even on other big beers. I needed the blow off for almost 3 days. I fermented for 6 weeks at 74°F and cold crashed for 1 week. It turned out excellent. I drank 1/2 and I'm aging the rest. I'll definitely use this strain again!

 

[Samaral]

Thanks I'm paranoid about contaminating my brewhouse. I going to brew a rye ale with it. Any thoughts onhhow they will go together?

 

[mkyl428]

Sounds delicious, I love rye!

 

[andrewmaixner]

I second the "no extra equipment" thing. It's just yeast. You only need seperate equipment if you use bacteria for a sour beer. I just used this yeast for a Tripel. It was a 1.092 beer fermented at 74°F. It has a nice mellow yeast taste with a bit of banana. I love it! I will suggest using a blow off tube. I've never seen a thicker creamier krausen even on other big beers. I needed the blow off for almost 3 days. I fermented for 6 weeks at 74°F and cold crashed for 1 week. It turned out excellent. I drank 1/2 and I'm aging the rest. I'll definitely use this strain again!

seconding that. Westmalle strain (wlp530, etc) has crazy krausen. my 1.5 gal batch of it has as deep of krausen as there is liquid. I learned my lesson about blowoff tubes after 3 days in a row of cleanup from it last summer.

 

[Dr_Jeff]

leave the rye out of it

 

[Samaral]

leave the rye out of it

Do you not like Rye or have you used wlp530 with Rye and it didn't turn out well?

 

[Samaral]

What hops do you guys think work with this yeast

 

[Kwitty]

What hops do you guys think work with this yeast

I have minimal experience with Belgian beer brewing. What I can say is look at recipes written by well known brewers and what they use. Then I would dig some more to find out why they used what they did and how much. I've written several of my own recipes with deicent success but I used other beer recipes as a template. I highly suggest the book "Brewing Classic Styles" by Jamil Zainasheff and John Palmer. It has 80 recipes that all have won awards. They do a great job of breaking down each one for all grain and extract. That's where I got the recipe for my Tripel. It's called Strict Observance Belgian Tripel. I love it, and the book! Good luck!

 

[andrewmaixner]

What hops do you guys think work with this yeast

many. in my tripple and dubble, I use northern brewer for bittering, then hop-stand with celia (styrian golding) and saaz.

 

[beergolf]

What hops do you guys think work with this yeast

Stick with the noble hops. I like saaz a lot in my Belgians. Styrian Goldings, EKG also work well.

 

[turkeygecko]

leave the rye out of it

Come on, this isn't very helpful. Would you mind expanding on your guidance?

I use 550 in my Belgian Rye, but 530 would be fine IMO

 

[TurfinUSA]

I set up a starter yesterday with 530 and forgot to add a couple drops of Fermcap S. This morning there was a mass of yeast the consistency of pudding all over the stir plate and countertop, probably in excess of 100 billion cells. Don't forget the Fermcap!

 

[andrewmaixner]

I set up a starter yesterday with 530 and forgot to add a couple drops of Fermcap S. This morning there was a mass of yeast the consistency of pudding all over the stir plate and countertop, probably in excess of 100 billion cells. Don't forget the Fermcap!

Yup. I alluded to it, but in more depth: of all the Belgian/Trappist strains I have used, Westmalle has the most / highest / most persistent krausen by far. US05,T-58, both dry Abbaye variants, Ardennes, Duval, Chimay, Westmalle: I have all 8 going at once for an experiment (1.5gal in 3gal fermenters) currently, and Westmalle's krausen was true impressive compared to all others.

 

[JohnSand]

I've used Kent Goldings, Styrian Goldings, Saaz and Fuggles with success.
I love Westmalle, have fermented from the 60s through the 80s with good results.