Thanks guys. I have the Vienna at 62 right now and I'll leave it for 2-3 weeks. I 'll leave the Doppelbock in primary for 4-6 weeks, then I'll give it a D-rest for a week and lager for 2 months.
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denny- this is the beer cleaned up diacetyl with dry yeast a few weeks ago with you awesome tip!What dry yeast?
My go to yeast for Belgian IPA is WY3522. To me, the tartness of the yeast complements the hops.I've never used that one. What temp do you ferment at?