Author Topic: Belgian Golden Strong  (Read 5461 times)

Offline snowtiger87

  • Brewer
  • ****
  • Posts: 398
    • View Profile
Belgian Golden Strong
« on: October 16, 2012, 11:33:06 AM »
What is your favorite yeast for a Belgian Golden Strong Ale and why?

Thanks for your replies.
Brewing since 1989 - BJCP National Rank

Fermenting: McChouffe clone, Samiclaus clone
Conditioning: Belgian Tripel, Barrel Aged Baltic Porter - in sherry barrel, Belgain Easter Ale
On tap: CAP, Dortmunder Export, IIPA, Dubbel Chocolate Stout, Wee Heavy, Whiskey barrel aged Wee Heavy, Baltic Porter
Newly Bottled:

Offline denny

  • Administrator
  • I must live here
  • *****
  • Posts: 11643
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Belgian Golden Strong
« Reply #1 on: October 16, 2012, 12:01:24 PM »
WY1388.  Duvel yeast.  For me it pretty much defines the style.


Sent from my iPad using Tapatalk HD
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline euge

  • Official Poobah of No Life.
  • *
  • Posts: 7214
  • Estilo Casero
    • View Profile
Re: Belgian Golden Strong
« Reply #2 on: October 16, 2012, 12:12:15 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.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline mihalybaci

  • Assistant Brewer
  • ***
  • Posts: 144
    • View Profile
Re: Belgian Golden Strong
« Reply #3 on: October 16, 2012, 02:09:41 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.

Offline narvin

  • Senior Brewmaster
  • ******
  • Posts: 1232
  • Baltimore
    • View Profile
Re: Belgian Golden Strong
« Reply #4 on: October 16, 2012, 04:35:04 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.
Please do not reply if your an evil alien!
Thanks
Chris S.

Offline mihalybaci

  • Assistant Brewer
  • ***
  • Posts: 144
    • View Profile
Re: Belgian Golden Strong
« Reply #5 on: October 16, 2012, 04:59:05 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.

Offline jamminbrew

  • Brewmaster
  • *****
  • Posts: 800
  • theAntipunk
    • View Profile
Re: Belgian Golden Strong
« Reply #6 on: October 16, 2012, 05:15:30 PM »
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.
Member, AHA
Member, Brew Brothers of Pikes Peak
BJCP judge# D1248
In caelo cerivisiae nil, hic igitur bibimus.

Offline tom

  • Senior Brewmaster
  • ******
  • Posts: 1110
  • Denver, CO
    • View Profile
Re: Belgian Golden Strong
« Reply #7 on: October 16, 2012, 06:50:43 PM »
What temperature do y'all ferment it at?
Brew on

Offline narvin

  • Senior Brewmaster
  • ******
  • Posts: 1232
  • Baltimore
    • View Profile
Re: Belgian Golden Strong
« Reply #8 on: October 16, 2012, 06:57:57 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.
Please do not reply if your an evil alien!
Thanks
Chris S.

Offline denny

  • Administrator
  • I must live here
  • *****
  • Posts: 11643
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Belgian Golden Strong
« Reply #9 on: October 16, 2012, 07:06:38 PM »
 :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.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline jamminbrew

  • Brewmaster
  • *****
  • Posts: 800
  • theAntipunk
    • View Profile
Re: Belgian Golden Strong
« Reply #10 on: October 16, 2012, 07:16:21 PM »
: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.
Member, AHA
Member, Brew Brothers of Pikes Peak
BJCP judge# D1248
In caelo cerivisiae nil, hic igitur bibimus.

Offline dimik

  • Assistant Brewer
  • ***
  • Posts: 238
    • View Profile
Re: Belgian Golden Strong
« Reply #11 on: October 16, 2012, 07:33:17 PM »
WY PC Canadian/Belgian strain. It's restrained with gentle apricot and lemon character. Very very nice yeast for a light colored belgian.
Check out BKYeast for my yeast ranching adventures and home lab!

Primary: Braggot, Petite Saison, Porter, Herbal IPA

On Tap: RyeIPA

Offline euge

  • Official Poobah of No Life.
  • *
  • Posts: 7214
  • Estilo Casero
    • View Profile
Re: Belgian Golden Strong
« Reply #12 on: October 16, 2012, 08:17:23 PM »
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!
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline mihalybaci

  • Assistant Brewer
  • ***
  • Posts: 144
    • View Profile
Re: Belgian Golden Strong
« Reply #13 on: October 17, 2012, 07:31:45 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.

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*.

Offline euge

  • Official Poobah of No Life.
  • *
  • Posts: 7214
  • Estilo Casero
    • View Profile
Re: Belgian Golden Strong
« Reply #14 on: October 17, 2012, 07:38:24 AM »
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 first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman