[denny]

I don't think I've ever used 3787 for a dubbel.  I might have to try it.

There are strains I would avoid for a dubbel, such as the Ardennes strain.  I know there's another but I can't think of it at the moment.

I've got one headed to NHC fermented with the Unibroue strain.  It's quite nice.

Go get a Westmalle dubbel.  3787 is Westmalle yeast, so drinking one will give you an idea of how great it tastes!

[Joe Sr.]

No kidding.  I'll give it a run.

I've always used 3787 for golden strongs.  And for blondes.

[denny]

No kidding.  I'll give it a run.

I've always used 3787 for golden strongs.  And for blondes.

For me, 1388 is golden strong yeast...Duvel territory.

[Joe Sr.]

No kidding.  I'll give it a run.

I've always used 3787 for golden strongs.  And for blondes.

For me, 1388 is golden strong yeast...Duvel territory.

Now I've got to go check my notes...

[HoosierBrew]

I do love Westmalle Dubbel, but Rochefort 6 and 8 are no slouch and they're obviously 1762 beers.  But you know you're on the right track when you're brewing Abbey styles regardless. Love those things !

[musseldoc]

The 550/570 blend is growing on me.  I understand it to be what Ommegang uses to make Gnomegang.  It isn't a 'classic'  dubbel profile though if you are looking for competition points.  I think blending the classic strains (500, 530, 540) with 570 in general for dark(er) belgian beers gives them a little more fresh fruit character, like pears, lemons and apples, which I enjoy.  I have to believe those brighter fruit characters are present in the style when you drink them fresh at the abbey, but are lost in their travels across the pond.  Dried fruit characters seem to hold up well to heat and time. 

[erockrph]

The 550/570 blend is growing on me.  I understand it to be what Ommegang uses to make Gnomegang.  It isn't a 'classic'  dubbel profile though if you are looking for competition points.  I think blending the classic strains (500, 530, 540) with 570 in general for dark(er) belgian beers gives them a little more fresh fruit character, like pears, lemons and apples, which I enjoy.  I have to believe those brighter fruit characters are present in the style when you drink them fresh at the abbey, but are lost in their travels across the pond.  Dried fruit characters seem to hold up well to heat and time.

Interesting. I was under the impression that Ommegang used their house strain (which isn't available from WL or Wyeast to the best of my knowledge) for all their beers.

[fmader]

The 550/570 blend is growing on me.  I understand it to be what Ommegang uses to make Gnomegang.  It isn't a 'classic'  dubbel profile though if you are looking for competition points.  I think blending the classic strains (500, 530, 540) with 570 in general for dark(er) belgian beers gives them a little more fresh fruit character, like pears, lemons and apples, which I enjoy.  I have to believe those brighter fruit characters are present in the style when you drink them fresh at the abbey, but are lost in their travels across the pond.  Dried fruit characters seem to hold up well to heat and time.

Interesting. I was under the impression that Ommegang used their house strain (which isn't available from WL or Wyeast to the best of my knowledge) for all their beers.

They do use the same yeast for all of their beers. I thought about culturing yeast from their BPA for my recently brewed quad, but I have enough going on already... WLP530 it was lol

[Joe Sr.]

Interesting. I was under the impression that Ommegang used their house strain (which isn't available from WL or Wyeast to the best of my knowledge) for all their beers.

Ommegang yeast is super easy to culture from the bottles.

[reverseapachemaster]

The 550/570 blend is growing on me.  I understand it to be what Ommegang uses to make Gnomegang.  It isn't a 'classic'  dubbel profile though if you are looking for competition points.  I think blending the classic strains (500, 530, 540) with 570 in general for dark(er) belgian beers gives them a little more fresh fruit character, like pears, lemons and apples, which I enjoy.  I have to believe those brighter fruit characters are present in the style when you drink them fresh at the abbey, but are lost in their travels across the pond.  Dried fruit characters seem to hold up well to heat and time.

Interesting. I was under the impression that Ommegang used their house strain (which isn't available from WL or Wyeast to the best of my knowledge) for all their beers.

Gnomegang was/is brewed with Achouffe's yeast and bottled with Ommegang's yeast. I believe it's the only beer they make that isn't brewed with their house yeast.

[jtoots]

bumping this as my first dubbel batch is going down this weekend.  very excited.

[HoosierBrew]

bumping this as my first dubbel batch is going down this weekend.  very excited.

Great style.  Good luck !