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General Category => Yeast and Fermentation => Topic started by: snowtiger87 on October 16, 2012, 06:33:06 PM

Title: Belgian Golden Strong
Post by: snowtiger87 on October 16, 2012, 06:33:06 PM
What is your favorite yeast for a Belgian Golden Strong Ale and why?

Thanks for your replies.
Title: Belgian Golden Strong
Post by: denny on October 16, 2012, 07:01:24 PM
WY1388.  Duvel yeast.  For me it pretty much defines the style.


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Title: Re: Belgian Golden Strong
Post by: euge on October 16, 2012, 07:12:15 PM
I've used WLP570. However, it's not just the yeast that will get you there. Ingredients, mash temp, fermentation temp and how you condition the beer has great effect. It's very easy to end up with something more like a full-bodied Tripel than a Golden Strong.
Title: Re: Belgian Golden Strong
Post by: mihalybaci on October 16, 2012, 09:09:41 PM
You can't go wrong with WY1388 or WLP570 (also Duvel). A recent golden strong my brother made turned out quite well with 570, it had a nice fruitiness it that definitely is reminiscent of Duvel. I bottled a golden strong last Tuesday that I fermented with WLP545, which is reportedly from Huyghe (Delirium Tremens, etc.). I haven't tried the final bottled conditioned product, and there seems to be a lot fruit in the aroma (bananas maybe) and some spiciness, which is the yeast character was I shooting for. As for a favorite? I think may stick with WLP545 because I like the ester profile and it seems to ferment well. After two and a half weeks my beer went from 1.085 to 1.008 and finished with (a very smooth) 10.3% ABV.
Title: Re: Belgian Golden Strong
Post by: narvin on October 16, 2012, 11:35:04 PM
I haven't used WLP545, but White Labs claims it's from the the Ardennes region, which is not where Huyghe is.

I did culture from a bottle of DT once and the result was great.  Of course, when you step up from bottle dregs, YMMV.
Title: Re: Belgian Golden Strong
Post by: mihalybaci on October 16, 2012, 11:59:05 PM
I haven't used WLP545, but White Labs claims it's from the the Ardennes region, which is not where Huyghe is.

I did culture from a bottle of DT once and the result was great.  Of course, when you step up from bottle dregs, YMMV.

I was looking at the yeast strain guide on Mr Malty ( http://www.mrmalty.com/white-labs.php ) and didn't see WLP545 so I sent an email to Kristen England asking, and the reponse I got was Huyghe. I checked the map and I see what you mean, I'm not sure what to think now.
Title: Re: Belgian Golden Strong
Post by: jamminbrew on October 17, 2012, 12:15:30 AM
I really like the 1388, works really well for me. But I just brewed a 1 bbl batch using 3522 Ardennes yeast, which I believe is A'chouffe yeast. Curious to see how this one works.
Title: Re: Belgian Golden Strong
Post by: tom on October 17, 2012, 01:50:43 AM
What temperature do y'all ferment it at?
Title: Re: Belgian Golden Strong
Post by: narvin on October 17, 2012, 01:57:57 AM
I haven't used WLP545, but White Labs claims it's from the the Ardennes region, which is not where Huyghe is.

I did culture from a bottle of DT once and the result was great.  Of course, when you step up from bottle dregs, YMMV.

I was looking at the yeast strain guide on Mr Malty ( http://www.mrmalty.com/white-labs.php ) and didn't see WLP545 so I sent an email to Kristen England asking, and the reponse I got was Huyghe. I checked the map and I see what you mean, I'm not sure what to think now.

Yeah, I don't know... White Labs already has strains sourced from most of the breweries in that region. Could be Caracole... BLAM says they have two different house strains, and given the White Labs description, the stronger one used for Nostradamus is a possibility.
Title: Re: Belgian Golden Strong
Post by: denny on October 17, 2012, 02:06:38 AM
 :o
What temperature do y'all ferment it at?

I start it around 62-63 and leave it there for a couple weeks.  Then I let it go.
Title: Re: Belgian Golden Strong
Post by: jamminbrew on October 17, 2012, 02:16:21 AM
:o
What temperature do y'all ferment it at?

I start it around 62-63 and leave it there for a couple weeks.  Then I let it go.
I start mine at 68, let it set for 2-3 days, then raise up 1* a day until it hits 75, and let it ferment out, usually 10-14 days. Once done, I'll chill 10* a day until it hits 34, and let it stay there for a week or so, whenever I feel like bottling.
Title: Re: Belgian Golden Strong
Post by: dimik on October 17, 2012, 02:33:17 AM
WY PC Canadian/Belgian strain. It's restrained with gentle apricot and lemon character. Very very nice yeast for a light colored belgian.
Title: Re: Belgian Golden Strong
Post by: euge on October 17, 2012, 03:17:23 AM
WY PC Canadian/Belgian strain. It's restrained with gentle apricot and lemon character. Very very nice yeast for a light colored belgian.

This sounds interesting!
Title: Re: Belgian Golden Strong
Post by: mihalybaci on October 17, 2012, 02:31:45 PM
I haven't used WLP545, but White Labs claims it's from the the Ardennes region, which is not where Huyghe is.

I did culture from a bottle of DT once and the result was great.  Of course, when you step up from bottle dregs, YMMV.

I was looking at the yeast strain guide on Mr Malty ( http://www.mrmalty.com/white-labs.php ) and didn't see WLP545 so I sent an email to Kristen England asking, and the reponse I got was Huyghe. I checked the map and I see what you mean, I'm not sure what to think now.

Yeah, I don't know... White Labs already has strains sourced from most of the breweries in that region. Could be Caracole... BLAM says they have two different house strains, and given the White Labs description, the stronger one used for Nostradamus is a possibility.

I forgot to mention earlier that the Huyghe identification came with a disclaimer, which was basically that is was more of a best/educated guess rather than a positive ID. I opened a bottle of my beer last night and there is a promininent  banana-like fruitiness to the aroma. It's been a while since I've had a bottle of Delirium, or Caracole, so I can't quite recall their yeast characters very well.


WY PC Canadian/Belgian strain. It's restrained with gentle apricot and lemon character. Very very nice yeast for a light colored belgian.

That does sound really good.


As for temp, I started around 68*, though the first night it crept up to 73* while I slept before I got the temp down again the next morning. After that it was a fairly constant 68*.
Title: Re: Belgian Golden Strong
Post by: euge on October 17, 2012, 02:38:24 PM
I'd let it rip once it starts on the downslope of fermentation.

According to BLAM Duvel "ripens" in the bottle at warm temps for about six weeks IIRC.
Title: Re: Belgian Golden Strong
Post by: mihalybaci on October 17, 2012, 02:55:24 PM
I'd let it rip once it starts on the downslope of fermentation.

According to BLAM Duvel "ripens" in the bottle at warm temps for about six weeks IIRC.

The Duvel website gives the complete fermentation/conditioning schedule with temps. It looks like the final resting period is 6 weeks at ~41*F
Title: Re: Belgian Golden Strong
Post by: euge on October 17, 2012, 03:03:49 PM
Dusted off my copy of BLAM. It's been a few years and am mixed up. Lagered for 3 weeks and then it's about 10-14 days at 75F in the bottle.

Ah so they lager Duvel again at 41F for six weeks... I stand corrected.
Title: Re: Belgian Golden Strong
Post by: mihalybaci on October 17, 2012, 03:07:53 PM
I checked the Duvel conditioning schedule two Januaries ago for a failed gluten-free golden strong ale (it turns out lagering in my garage was a bad idea), and I was surprised to see the low temps.
Title: Re: Belgian Golden Strong
Post by: euge on October 17, 2012, 03:16:37 PM
I've got a hankering for Duvel now. :o

Seven years ago a 4-pack was $6.99... Now the same is $15.99! Which rules out my ever purchasing it again unless I hit the lottery.

Time to brew some Golden Strong... Sigh.
Title: Re: Belgian Golden Strong
Post by: narvin on October 17, 2012, 03:26:06 PM
Cold conditioning can be beneficial for all beer once fermentation is done, not just lagers.  Be careful, though, about the aggressive schedules you read about from commercial breweries.  You want the beer to be done fermenting, and I've found that you're unlikely to get that to happen as fast as they can on the commercial scale.
Title: Re: Belgian Golden Strong
Post by: euge on October 17, 2012, 03:36:20 PM
What I'll probably do is crash for a few days before bottling to drop any remaining crud. Keep at room temp to carb for a couple weeks to a month and then lager.
Title: Re: Belgian Golden Strong
Post by: snowtiger87 on October 17, 2012, 04:57:23 PM
Thanks for all the info. Euge - why do you think I brew a Belgian Golden Strong? Too expensive to buy.

I already have some WLP 550 so I think I will get some WLP 570, brew 10 gallons and ferment side by side to see which one I like better.
Title: Re: Belgian Golden Strong
Post by: kylekohlmorgen on October 17, 2012, 05:52:53 PM
WY PC Canadian/Belgian strain. It's restrained with gentle apricot and lemon character. Very very nice yeast for a light colored belgian.

I've had some GREAT beers made with that strain. It's the yeast from Unibroue, per Mr. Malty. Great all-around Belgian strain.
Title: Re: Belgian Golden Strong
Post by: punatic on October 17, 2012, 07:46:44 PM
Gordon Strong has a cousin in Belgium?!  Far out!  Who knew?   8)
Title: Re: Belgian Golden Strong
Post by: beer_crafter on October 17, 2012, 09:45:48 PM
light colored belgian ales, and i'll include saisons in that group, are some of the easiest all-grain beers to make, and some of the most expensive to buy.  Great beers to homebrew. 
Title: Re: Belgian Golden Strong
Post by: tom on October 18, 2012, 12:21:07 AM
Thanks for all the info. Euge - why do you think I brew a Belgian Golden Strong? Too expensive to buy.

I already have some WLP 550 so I think I will get some WLP 570, brew 10 gallons and ferment side by side to see which one I like better.
I love using 550 for a Belgian Blond.  (Split the mash and add some sugar to the second half to make a Belgian Golden Strong too.)
Title: Re: Belgian Golden Strong
Post by: snowtiger87 on October 18, 2012, 03:58:34 PM
But you don't like Belgians  ;)
Title: Re: Belgian Golden Strong
Post by: tom on October 19, 2012, 12:24:08 AM
And that's why I split them.   ;)
Title: Re: Belgian Golden Strong
Post by: AmandaK on October 23, 2012, 02:45:53 PM
I use WLP570 like others have stated.

My ferm schedule is something like this:
64 for the first 3-4 days
Slowly ramp to 80 over the course of 10-14 days
Hold at 80 until FG is reached
'Lager' on yeast cake for 3-5 weeks around 38
Bottle condition 4 weeks.

I don't have any problems with fusels using this method and I get a lot of pear esters with a subtle spicy note in the background. Pepper maybe?
Title: Re: Belgian Golden Strong
Post by: snowtiger87 on October 23, 2012, 08:23:04 PM
Update: I brewed 10 gallons on Saturday and they are fermenting like mad in my cellar. Pitched around 65*F. The WLP 570 already blew the top off the 6.5 gallon fermenter and burbled out some yeast on thr floor. The WLP 550 is a little calmer.