[beer_crafter]

Planning on making a Tripel in the next few months, but using American hops.  Similar to Captain Lawrence Xtra Gold.  Not a Belgian IPA-- but a properly balanced Tripel using Amarillo hops instead of noble. 

Can anyone suggest a good belgian yeast strain that would play nicely with the peach and tangerine flavors from the Amarillo?

[fritzeye]

Planning on making a Tripel in the next few months, but using American hops.  Similar to Captain Lawrence Xtra Gold.  Not a Belgian IPA-- but a properly balanced Tripel using Amarillo hops instead of noble.  

Can anyone suggest a good belgian yeast strain that would play nicely with the peach and tangerine flavors from the Amarillo?

Should be WLP 530. Check out Can You Brew it on The Brewing Network, they interview Scott Vacarro from Captain Lawrence and he was generous enough to paint a good picture of how to brew it.
Good luck, that is a great brew to brew. Just be sure to make a big starter

[Beertracker]

I've been using Wyeast #3522-Belgian Ardennes and like the combo with Amarillo. 

[beer_crafter]

Should be WLP 530. Check out Can You Brew it on The Brewing Network, they interview Scott Vacarro from Captain Lawrence and he was generous enough to paint a good picture of how to brew it.
Good luck, that is a great brew to brew. Just be sure to make a big starter

Awesome.  Scott Vaccaro is one of the really nice guys in an industry full of nice guys.   

[majorvices]

I've been using Wyeast #3522-Belgian Ardennes and like the combo with Amarillo. 

I like WLP550 for my tripels, and love to blend in Amarillo too, especially during the aroma adition. fantastic combination.

[denny]

I've been using Wyeast #3522-Belgian Ardennes and like the combo with Amarillo. 

I like that combo, too, for a "Belgian/American IPA", but I guess I don't think of 3522 as a tripel yeast.  To me, it's a bit too spicy and phenolic for what I consider a tripel to be.

[majorvices]

I've been using Wyeast #3522-Belgian Ardennes and like the combo with Amarillo. 

I like that combo, too, for a "Belgian/American IPA", but I guess I don't think of 3522 as a tripel yeast.  To me, it's a bit too spicy and phenolic for what I consider a tripel to be.

I've always liked 550 with my tripels (American Hops or otherwise) - admittedly it has been a  few years since I brewed a straight-up tripel since I started using American hops in the beers (I like Amarillo and Aurora blended together) - but just out of curiosity, what is your favorite tripel strain?

[denny]

but just out of curiosity, what is your favorite tripel strain?

Hands down, WY3787.  Maybe I'm in a rut, but that's pretty much the only one I use for dubbel and tripel.  I figure that if Westmalle invented the style, that's the yeast to use.

[majorvices]

I like that strain for my dubbel but have always preferred preferred the WLP550 for my tripel. Guess just different strokes. OTOH you don't seem to care for phenolic beers, do you?

[denny]

I like that strain for my dubbel but have always preferred preferred the WLP550 for my tripel. Guess just different strokes. OTOH you don't seem to care for phenolic beers, do you?

Generally, I prefer most phenolics over esters.  I run 3787 pretty cool to reduce the esters.  What Wyeast strain i the 550 comparable to?  I almost never use Whitelabs, so I'm not familiar with the numbering.

[majorvices]

According to the Kristen England chart WLP530 is comparable to WY3787 and the WLP550 is the WY3522.

Don't really know how comparable they are, though. For some reason I have always gotten the WL strains for my Belgians and on side by side I always liked the WLP550 better than the WLP530.

[denny]

Maybe I'm associating the 3522 too much with Chouffe beers, none of which really remind me of most tripels.  Or maybe I'm associating tripels too much with Westmalle and overlooking other examples.  At any rate, I find 3522 "spicier" than I usually think of in a tripel.

[bluesman]

Planning on making a Tripel in the next few months, but using American hops.  Similar to Captain Lawrence Xtra Gold.  Not a Belgian IPA-- but a properly balanced Tripel using Amarillo hops instead of noble. 

Can anyone suggest a good belgian yeast strain that would play nicely with the peach and tangerine flavors from the Amarillo?

Another option is to try to culture the yeast from a bottle of your favorite Tripel.

[majorvices]

Maybe I'm associating the 3522 too much with Chouffe beers, none of which really remind me of most tripels.  Or maybe I'm associating tripels too much with Westmalle and overlooking other examples.  At any rate, I find 3522 "spicier" than I usually think of in a tripel.

Yeah, I agree that 550 is spicier. Maybe that's what I like about it. Also, it reminds me a little bit like a wheat beer yeast. Maybe that is what you don't like about it?

[denny]

Yeah, I agree that 550 is spicier. Maybe that's what I like about it. Also, it reminds me a little bit like a wheat beer yeast. Maybe that is what you don't like about it?

As long as it doesn't taste like cloves and bananas, I'm good....