Yeast Combination - Belgian Golden Strong Ale

[Kelvin Soares]

Hello guys! I hope you can help me about it!


I'm making a Belgian Golden Strong Ale recipe and I'm difficulty to find a specifics yeast to this style.

White Labs in Brazil is impossible to find!

In my region, I have just dry yeast on hand ( Fermentis, Lallemand, Mangrove's) and I'm worried about attenuation. The OG of this recipe is 1,070 and I would like to get between 1,007 and 1,009 FG, than the attenuation of yeast should be about 90% and only a few dry yeast have this attenuation, usually a Saison yeast.

OK, I thought, Why don't I combine yeast?? I thought using a Belgian yeast to initial fermentation and after 2/3 to final I add the Saison yeast (Belle Saison for example) to finalize the rest of sugar.

What do you think?? Any suggestion to combine?

Maybe T-58 or Lallmeand Abbaey to initial and Belle Saison to finalize.


Thank you guys for your help!

 

[dmtaylor]

Use Fermentis WB-06 or M47. You can add Belle Saison later if the final gravity is not to your liking.

I believe you might find this useful:

YEAST MASTER Perma-Living

 

[mac_1103]

BE-134?

 

[Kelvin Soares]

Use Fermentis WB-06 or M47. You can add Belle Saison later if the final gravity is not to your liking.

I believe you might find this useful:

YEAST MASTER Perma-Living

Thank you for share this sheet! It will be very usefull!

I'm impressed about WB-06 to Belgian Golden! It does the acidity can be a problem?

 

[Kelvin Soares]

BE-134?

maybe! this is a good option to finalize!

 

[dmtaylor]

It does the acidity can be a problem?

Good question. In my opinion, yes. But it depends who you ask.

 

[KeizerBrewr]

WB-06 is always a good choice if you need something for a dry Belgian.

 

[Kelvin Soares]

WB-06 is always a good choice if you need something for a dry Belgian.

Did you do a Belgian Style with WB-06? Any problem with acidity?

 

[KeizerBrewr]

I've done Belgian pales and Goldens with it and nothing noticeable acid-wise.

 

[Kelvin Soares]

Thank you guys!

I will do the recipe again considering these informations, maybe WB-06 + other Belgian Yeats can be a good combination!


I'm following other threds about it and I will consider the result these guys.

When I will brewing this beer, I will share you!

 

[Civilian]

Please do

 

[DuncB]

Can you get duvel in the shops?
It's bottle conditioned so you could try growing up the yeast.

 

[Kelvin Soares]

Can you get duvel in the shops?
It's bottle conditioned so you could try growing up the yeast.

Yes I Can.

I think yeast used for refermentation is different from primary fermentation, but this is a good ideia, I will search more information about it!

 

[rhys333]

Hello guys! I hope you can help me about it!


I'm making a Belgian Golden Strong Ale recipe and I'm difficulty to find a specifics yeast to this style.

White Labs in Brazil is impossible to find!

In my region, I have just dry yeast on hand ( Fermentis, Lallemand, Mangrove's) and I'm worried about attenuation. The OG of this recipe is 1,070 and I would like to get between 1,007 and 1,009 FG, than the attenuation of yeast should be about 90% and only a few dry yeast have this attenuation, usually a Saison yeast.

OK, I thought, Why don't I combine yeast?? I thought using a Belgian yeast to initial fermentation and after 2/3 to final I add the Saison yeast (Belle Saison for example) to finalize the rest of sugar.

What do you think?? Any suggestion to combine?

Maybe T-58 or Lallmeand Abbaey to initial and Belle Saison to finalize.


Thank you guys for your help!

You might want to try M41 Belgian Strong Ale. It's a very high attenuator that in my experience provides classic Belgian character. As it happens, I'm using it tomorrow in Belgian blonde.

 

[z-bob]

A few months ago, I used K1V-1116 in a Belgian dubbel, and I think it turned out nice. I've tasted a couple of small bottles a few weeks apart and it is maturing nicely. I'm going to try to wait until Easter to open one of the big bottles. I haven't taken one to a HB club meeting yet, we have a few members who really know Belgians and can tell me if the ester profiles are really appropriate for the style. (I'm not going to tell them what yeast I used until after they try it)

Edit: but you won't get 90% attenuation with it. High 70s to maybe 80% maybe.

 

[Kelvin Soares]

You might want to try M41 Belgian Strong Ale. It's a very high attenuator that in my experience provides classic Belgian character. As it happens, I'm using it tomorrow in Belgian blonde.

I didn't know this yeast! Man, I liked the informations about it, I will check with my local store brew if it have this yeast!

Thank you for support

 

[rhys333]

I didn't know this yeast! Man, I liked the informations about it, I will check with my local store brew if it have this yeast!

Thank you for support

I didn't know this yeast! Man, I liked the informations about it, I will check with my local store brew if it have this yeast!

Thank you for support

I was really impressed by the Belgian character from this yeast. Hopefully your local store carries it, or worst case scenario it should be easy enough to find online. Good luck.

 

[KeizerBrewr]

Totally forgot about M41! That is a great yeast. I would choose that over WB-06.