[dannyjed]

I was thinking about making a Belgian IPA for my next brew and was wondering what Belgian yeasts work well for this style.  I really liked the Lagunitas example (can't remember the name).  Also, what american hops are a good choice that wouldn't clash with Belgian yeast character.  I have Apollo, Columbus, Citra, Cascade, Simcoe, and Amarillo to choose from.  Thanks, Dan.

[dmtaylor]

My favorite Belgian yeasts are WLP500 and WLP530.  I have more experience with the WLP530 -- this yeast will make a nice dry beer, perfect for the Belgian way of thinking.  However it is also a somewhat fussy yeast and will need extra time to ferment -- give it a good 4 to 6 weeks to ferment out all the way or you could have a gusher.

Out of your hop options, my gut says that Apollo would turn out really nice.  While I have never personally tasted it, based on the flavor descriptions I have seen of an "orangey" and spicy character, it sounds like a great meld with Belgian IPA.  Otherwise I'd go with Amarillo which also has a certain tangerine sort of thing going on.  Reminds me of a really strong witbier or something like that.  The other hops will also be great of course, but the two "A" hops would be my personal leanings.

[dannyjed]

Thanks for the suggestions Dave.  I like the Westmalle strain better also.

[hoser]

Chico

I used to love the idea of Belgian IPAs.  However, the more I have had and made, the more I dislike the interplay of the Belgian phenolics combined with the hop flavors and aromas.  I think I'll just stick to regular good ol' fashion IPAs. But, to each their own.

Back in the day, I used WLP500.  If that helps?

[denny]

My go to yeast for Belgian IPA is WY3522.  To me, the tartness of the yeast complements the hops.

[dannyjed]

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?

[Pinski]

I just made a big IPA with loads of Mt. Hood, Willamette, Columbus and Cascade fermented with 3787 Trappist High Gravity at cooler temperature.  I really like it. 

A friend of mine just did one with the Ardennes strain and I really enjoyed that as well.

[jeffy]

I just made an IPA yesterday and split the 10 gallons into 2, one with 1056 and the other with Saison yeast.  I used a bunch of cascades for bittering and flavor and added  a whole bunch of hi-alpha leaf hops in the last 10 minutes, mostly Horizon.  I think the spiciness of the Saison yeast will complement the citrusy hops, but I guess I'll find out later.

[summy]

If I remember correctly, Flying Dog uses wlp400 in their raging b****.

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[denny]

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?

62-65F