[denny]

I am not certain if it has been genotyped for equivalence, but WLP 590 is a French Saison (POF+ with diastaticus), I believe.

Thanks!  I was mainly confused by the number.

[hopfenundmalz]

A few random comments....

That's way too high an OG for a tripel.  The ABV of a tripel depends on a lw FG not a high OG

You have no sugar in there.  Not only is it pretty much standard for a tripel, bit not using it 2 I'll seriously limit the attenuation you can get.

With that grist, no matter what yeast you use, you likely won't get the kind of attenuation you're looking for.  Keep in mind that the attenuation rating of a yeast is simply a way of comparing it to another yeast, not an indication of the attenuation you'll necessarily get.

My advice is to let this one ride, take what you get, and reformulate the recipe for next time.

Yea, haha [airquotes] "tripel" [/airquotes]. 

Thanks for the advice!  I didn't know that about attenuation.  I thought it was just the percentage of the wort sugars the yeast consumes on average. 

I'm going to go with hopfenundmalz's suggestion of WLP3711.  I will desperately try to remember to update this to let you know how it rides!

Isn't 3711 Wyeast?  Does White have one, too?

It's the French Saison yeast

Yeah, I know.  But does White call it 3711 also?  Since I don't use White, I honestly don't know

Wyeast 3711 is what I meant. Belle Saison (dry) is said to be very close. I don't know what Dave Taylor has equivalent on his spreadsheet.

[hopfenundmalz]

I looked at the yeast family tree. WLP545 was shown as close to Belle Saison, which has been said to be close to WY-3711.

[denny]

A few random comments....

That's way too high an OG for a tripel.  The ABV of a tripel depends on a lw FG not a high OG

You have no sugar in there.  Not only is it pretty much standard for a tripel, bit not using it 2 I'll seriously limit the attenuation you can get.

With that grist, no matter what yeast you use, you likely won't get the kind of attenuation you're looking for.  Keep in mind that the attenuation rating of a yeast is simply a way of comparing it to another yeast, not an indication of the attenuation you'll necessarily get.

My advice is to let this one ride, take what you get, and reformulate the recipe for next time.

Yea, haha [airquotes] "tripel" [/airquotes]. 

Thanks for the advice!  I didn't know that about attenuation.  I thought it was just the percentage of the wort sugars the yeast consumes on average. 

I'm going to go with hopfenundmalz's suggestion of WLP3711.  I will desperately try to remember to update this to let you know how it rides!

Isn't 3711 Wyeast?  Does White have one, too?

It's the French Saison yeast

Yeah, I know.  But does White call it 3711 also?  Since I don't use White, I honestly don't know

Wyeast 3711 is what I meant. Belle Saison (dry) is said to be very close. I don't know what Dave Taylor has equivalent on his spreadsheet.

Hey, you know how easily confused I am!

[hopfenundmalz]

A few random comments....

That's way too high an OG for a tripel.  The ABV of a tripel depends on a lw FG not a high OG

You have no sugar in there.  Not only is it pretty much standard for a tripel, bit not using it 2 I'll seriously limit the attenuation you can get.

With that grist, no matter what yeast you use, you likely won't get the kind of attenuation you're looking for.  Keep in mind that the attenuation rating of a yeast is simply a way of comparing it to another yeast, not an indication of the attenuation you'll necessarily get.

My advice is to let this one ride, take what you get, and reformulate the recipe for next time.

Yea, haha [airquotes] "tripel" [/airquotes]. 

Thanks for the advice!  I didn't know that about attenuation.  I thought it was just the percentage of the wort sugars the yeast consumes on average. 

I'm going to go with hopfenundmalz's suggestion of WLP3711.  I will desperately try to remember to update this to let you know how it rides!

Isn't 3711 Wyeast?  Does White have one, too?

It's the French Saison yeast

Yeah, I know.  But does White call it 3711 also?  Since I don't use White, I honestly don't know

Wyeast 3711 is what I meant. Belle Saison (dry) is said to be very close. I don't know what Dave Taylor has equivalent on his spreadsheet.

Hey, you know how easily confused I am!

I've noticed Wyeast has a 4 digit code, White Labs has a 3 digit code.

[denny]

I've noticed Wyeast has a 4 digit code, White Labs has a 3 digit code.

That I was aware of, which threw me.

[BBTNT]

Found an Omega strain called "Saisonstein's Monster" that I decided to go with.  It's basically a mash up of a Belgian ale & diastatic French saison.  It hits in the 90% attenuation I was looking for without having to juggle the two previously discussed diastatic & regular strains.  I'll let you know how it goes!