Author Topic: Dry yeast  (Read 549 times)

Offline bierview

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Dry yeast
« on: November 12, 2015, 04:06:19 PM »
Any Dry yeast recommendations for a Belgian Blonde?  I've only used liquid up to this point.
Thanks

Offline dmtaylor

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Re: Dry yeast
« Reply #1 on: November 12, 2015, 04:23:00 PM »
Belle Saison yeast would work, but it ferments out dry, like 98% attenuation.  It would taste good though.
Dave

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Offline stpug

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Re: Dry yeast
« Reply #2 on: November 12, 2015, 04:46:20 PM »
I'd probably go for something less "saisony" like T-58, but I'm biased because I don't care much for Belle Saison
(too distinct and one dimensional for me)

Offline denny

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Re: Dry yeast
« Reply #3 on: November 12, 2015, 04:55:51 PM »
Yeah, I think T-58 would be preferable.
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Offline dmtaylor

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Re: Dry yeast
« Reply #4 on: November 13, 2015, 01:32:24 AM »
I haven't used the T-58 but I think they're probably right.
Dave

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Offline MJK

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Re: Dry yeast
« Reply #5 on: November 21, 2015, 04:51:21 PM »
I have a trippel using Belle Saison in the fermenter.
We shall see.

Offline brewinhard

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Re: Dry yeast
« Reply #6 on: November 21, 2015, 06:39:48 PM »
I have used T-58 for both belgian blondes and tripels in the past.  Both were good and the tripel even won a 3rd BOS at the state fair a few years back.  Do beware though - plan to age it a bit to let some of the initial "funk" of that yeast fade.  After about 6 wks it turns out quite nicely.  Don't ferment it too warm at first either or the phenolics will get too  out of control.