Author Topic: Dry Yeast for a Belgian Dubbel  (Read 3094 times)

Offline redbeerman

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Re: Dry Yeast for a Belgian Dubbel
« Reply #15 on: July 18, 2013, 04:49:45 AM »
Just to add, the dry Belgian yeasts always taste so phenolic. All band aid no fruit not awful, but not great. that's my experience anyway.

This has been my experience as well.  I have also had issues with WLP500 with this phenolic taste when fermented in the low 60s.  It does fade with age somewhat though.
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Offline timberati

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Re: Dry Yeast for a Belgian Dubbel
« Reply #16 on: July 18, 2013, 06:20:03 AM »
I have decided to split the batch and try at least two yeasts. Half the fun of making beer is experimentation.
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Offline Joe Sr.

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Re: Dry Yeast for a Belgian Dubbel
« Reply #17 on: July 18, 2013, 07:52:28 AM »
I have decided to split the batch and try at least two yeasts. Half the fun of making beer is experimentation.

This is the way to go.  I have done this many times.  I think you'll be surprised by the differences.  I always am.

IMO this is the best way to determine your own personal favorite yeasts for a style.

As far as the dry yeasts, the only one I've tried is T-58 in a small Sorachi Ace saison.  It's OK, not awesome.  I'm not sure how much of that is the yeast and how much the hops as it's my first time using each.
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Offline majorvices

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Re: Dry Yeast for a Belgian Dubbel
« Reply #18 on: July 18, 2013, 08:12:00 AM »
Just to add, the dry Belgian yeasts always taste so phenolic. All band aid no fruit not awful, but not great. that's my experience anyway.

This has been my experience as well.  I have also had issues with WLP500 with this phenolic taste when fermented in the low 60s.  It does fade with age somewhat though.

Interesting. I seem to have the other problem with that strain. Too much bubble gum.
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Offline denny

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Re: Dry Yeast for a Belgian Dubbel
« Reply #19 on: July 18, 2013, 08:48:37 AM »
Just to add, the dry Belgian yeasts always taste so phenolic. All band aid no fruit not awful, but not great. that's my experience anyway.

And that's fine for certain styles.  But IMO not for dubbel or tripel.
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Offline timberati

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Re: Dry Yeast for a Belgian Dubbel
« Reply #20 on: July 18, 2013, 08:52:55 AM »
Quote
The best, sharpest, funniest, weirdest and most knowledgeable minds in home brewing contribute on the AHA forum. - Alewyfe

Truth.
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Offline redbeerman

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Re: Dry Yeast for a Belgian Dubbel
« Reply #21 on: July 18, 2013, 09:29:45 AM »
Just to add, the dry Belgian yeasts always taste so phenolic. All band aid no fruit not awful, but not great. that's my experience anyway.

This has been my experience as well.  I have also had issues with WLP500 with this phenolic taste when fermented in the low 60s.  It does fade with age somewhat though.

Interesting. I seem to have the other problem with that strain. Too much bubble gum.

I get bubblegum at higher temps.
CH3CH2OH - Without it, life itself would be impossible.

[441, 112.1deg] AR

Jim

Offline Joe Sr.

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Re: Dry Yeast for a Belgian Dubbel
« Reply #22 on: July 18, 2013, 09:32:32 AM »
Just to add, the dry Belgian yeasts always taste so phenolic. All band aid no fruit not awful, but not great. that's my experience anyway.

This has been my experience as well.  I have also had issues with WLP500 with this phenolic taste when fermented in the low 60s.  It does fade with age somewhat though.

Interesting. I seem to have the other problem with that strain. Too much bubble gum.

I get bubblegum at higher temps.

I've gotten banana at higher temps.  But that's with 1214, not WLP500.  Supposed to be the same strain, IIRC.
It's all in the reflexes. - Jack Burton

Offline denny

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Re: Dry Yeast for a Belgian Dubbel
« Reply #23 on: July 18, 2013, 09:50:52 AM »
Yeah, well I get BOTH banana and bubblegum at higher temps with 1214!
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Re: Dry Yeast for a Belgian Dubbel
« Reply #24 on: July 18, 2013, 09:57:06 AM »
I pitch at 64 and never go higher than 68.
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Offline Joe Sr.

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Re: Dry Yeast for a Belgian Dubbel
« Reply #25 on: July 18, 2013, 10:17:49 AM »
I have a dubbel with 1214 finishing right now.  Pitched in low 60s, let it go up to 68 and held for three days before taking it out and turning it loose.  It's at 72 right now, which is as high as it went.

I'm going to pull a sample tonight to see if it's finished.  I'm expecting banana, but we'll see.
It's all in the reflexes. - Jack Burton

Offline Joe Sr.

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Re: Dry Yeast for a Belgian Dubbel
« Reply #26 on: July 18, 2013, 04:34:22 PM »
No banana.  Spices and maybe a bit of bubblegum in the finish.  Quite nice, but not yet finished at 1.020 I think.  We'll see in a week or so if it drops any.

My tripel, with Unibroue yeast, is only down to 1.030 but tastes awesome.  I WAY overshot my OG so I need to check the settings in Beersmith.  Something went wrong in the calculations.
It's all in the reflexes. - Jack Burton

Offline klickitat jim

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Re: Dry Yeast for a Belgian Dubbel
« Reply #27 on: July 18, 2013, 05:47:03 PM »
Can you use US05 and then just add bazooka joe and bananas to the boil?

Offline denny

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Re: Dry Yeast for a Belgian Dubbel
« Reply #28 on: July 18, 2013, 05:47:56 PM »
Can you use US05 and then just add bazooka joe and bananas to the boil?

Sure....I don't know wtf you'd get, but you could do it!
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Offline jeffy

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Re: Dry Yeast for a Belgian Dubbel
« Reply #29 on: July 18, 2013, 06:41:36 PM »
Can you use US05 and then just add bazooka joe and bananas to the boil?

Sure....I don't know wtf you'd get, but you could do it!
OK that's 10000, Denny.  Please rest for a while.
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