Author Topic: Yeast advice for a Belgian Blond (18A)  (Read 4805 times)

Offline dimik

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Re: Yeast advice for a Belgian Blond (18A)
« Reply #15 on: November 25, 2012, 02:13:22 PM »
I've used all but Chimay from your list and I like Unibroue the best.
I made a blond with that yeast and sent it to a competition and got remarks like "perfect example of the style" "no flaws in flavor or aroma" "all the flavor of golden strong but without the high alcohol"
It's a very nice strain and I'm actually reviving it right now to make a blond again :)
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Offline Joe Sr.

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Re: Yeast advice for a Belgian Blond (18A)
« Reply #16 on: November 25, 2012, 04:16:50 PM »
I goofed up and pitched the Unibroue into a stout.  I guess I'll have a Belgian stout.

So the blonde got the Trappist High Gravity.
It's all in the reflexes. - Jack Burton

Offline Joe Sr.

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Re: Yeast advice for a Belgian Blond (18A)
« Reply #17 on: December 15, 2012, 11:42:39 AM »
Just about to keg my blonde.  Very fruity.  Not sure I like 3787 for a blonde.  It's certainly dry at 1.006, but I don't really like the fruitiness.

My Belgian Imperial Stout is interesting.  I don't think I'd do it again, though.  It may age out well, almost like a quad.  Fruity up front, sweet and roasty finish.  The yeast is definitely done, but I'd like it to attenuate more.  Maybe I'll put in on the 3787 for a week.
It's all in the reflexes. - Jack Burton