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Dry yeast
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Topic: Dry yeast
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bierview
Assistant Brewer
Posts: 235
Dry yeast
«
on:
November 12, 2015, 09:06:19 am »
Any Dry yeast recommendations for a Belgian Blonde? I've only used liquid up to this point.
Thanks
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dmtaylor
Official Poobah of No Life. (I Got Ban Hammered by Drew)
Posts: 4730
Lord Idiot the Lazy
Re: Dry yeast
«
Reply #1 on:
November 12, 2015, 09:23:00 am »
Belle Saison yeast would work, but it ferments out dry, like 98% attenuation. It would taste good though.
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Dave
The world will become a much more pleasant place to live when each and every one of us realizes that we are all idiots.
stpug
Brewmaster
Posts: 742
Re: Dry yeast
«
Reply #2 on:
November 12, 2015, 09:46:20 am »
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)
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denny
Administrator
Retired with too much time on my hands
Posts: 27129
Noti OR [1991.4, 287.6deg] AR
Re: Dry yeast
«
Reply #3 on:
November 12, 2015, 09:55:51 am »
Yeah, I think T-58 would be preferable.
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Life begins at 60.....1.060, that is!
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dmtaylor
Official Poobah of No Life. (I Got Ban Hammered by Drew)
Posts: 4730
Lord Idiot the Lazy
Re: Dry yeast
«
Reply #4 on:
November 12, 2015, 06:32:24 pm »
I haven't used the T-58 but I think they're probably right.
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Dave
The world will become a much more pleasant place to live when each and every one of us realizes that we are all idiots.
MJK
Cellarman
Posts: 38
Re: Dry yeast
«
Reply #5 on:
November 21, 2015, 09:51:21 am »
I have a trippel using Belle Saison in the fermenter.
We shall see.
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brewinhard
Official Poobah of No Life. (I Got Ban Hammered by Drew)
Posts: 3272
Re: Dry yeast
«
Reply #6 on:
November 21, 2015, 11:39:48 am »
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.
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American Homebrewers Association | AHA Forum
General Category
Yeast and Fermentation
Dry yeast