Author Topic: WYeast 3538-PC Leuven Pale Ale  (Read 1639 times)

Offline brewmasternpb

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WYeast 3538-PC Leuven Pale Ale
« on: February 23, 2010, 09:48:23 PM »
I know I'm a dork, but one of my favorite things about getting a new Zymurgy is finding the Wyeast PC ad and checking out the new (sometimes) PC strains.  I've never heard of Leuven Pale Ale, I'm assuming it's for a belgian pale ale, does anyone know anything about it?
Dave Malone
The Greater Denver Yeast Infection

Offline brewmasternpb

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Re: WYeast 3538-PC Leuven Pale Ale
« Reply #1 on: February 23, 2010, 09:49:58 PM »
I love answering my own question:
Wyeast Labs Leuven Pale Ale Yeast - 3538

Yeast Type Ale
Yeast Form Liquid
Floccuation High
Attenuation 76.5%
Optimum Fermentation Temperature 60 °F - 75 °F
Description Vigorous top fermenting yeast with spicy aromatic characteristics. Slight phenolics dissipate with conditioning. Excellent strain for a variety of Belgian styles including pales, doubles, & brown ales.

But that doesn't tell me a whole lot, has anyone used it?
« Last Edit: February 24, 2010, 07:34:03 PM by brewmasternpb »
Dave Malone
The Greater Denver Yeast Infection

Offline brewmasternpb

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Re: WYeast 3538-PC Leuven Pale Ale
« Reply #2 on: February 24, 2010, 10:31:47 PM »
In case anyone cares... I found out that it's the yeast from Corsendonk.
Dave Malone
The Greater Denver Yeast Infection

Offline fritzeye

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Re: WYeast 3538-PC Leuven Pale Ale
« Reply #3 on: February 25, 2010, 08:33:06 AM »
I care, this is great research and the follow up is much appreciated. :)
Recently did a Belgian PA with Wyeast 3655 Selde.
Started at 1.064 and finished at 1.012.
 Tasty,  a bot clovee, which I like.
I will keg this weekend and see how it goes.
If yuo like I wil post tasting results.
Cheers.
Fritz
Beer makes you smart, drinking is art!

Offline brewmasternpb

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Re: WYeast 3538-PC Leuven Pale Ale
« Reply #4 on: February 25, 2010, 05:27:08 PM »
Cool, I was wondering about the schelde yeast.  I'm not at the point in my brewing scheule for a Belgian, but I will be in May, which is when I'll give the Leuven or the Canadian/Belgian yeast a try.
Dave Malone
The Greater Denver Yeast Infection