I used BE-256 for Belgian Dark Strong Ale last winter and it turned out good. Let us know how the BE-256 worked for you.
It's very good. Fruity and clovy as many Belgians are. Might be interesting to try with a simple grist of wheat and pilsner malts to see how it might pass as a weizenbier.
it's POF-, i didn't get cloves from it myself. i got marmelade, some stone fruit, jam i believe from it.
if i ever did it again i would do it at a modest gravity
Oh yeah! You may be right. My BE-256 batch got stuck at 50% attenuation, so I ended up adding Belle Saison to get it to finish. I might be getting the clove from the Belle. At any rate, this is one of the better beers I've made in recent history.
thats interesting because the one thing i heard about and imho can confirm at least for me was that BE256 was an absolute killer. i ended up with 86% attenuation in a 1.094 og beer. fermentation seemed very fast and it ended up super hot IMHO, but yeah.
ive heard really good things about belle saison tastewise but i still try to avoid any diastaticus potential yeast.
i will say, i remember the days when T-58 was seen as the legitimate belgian dry yeast choice, now we've got l'abbaye and BE256 and i assume the lal wit could probably be played with to get something
Hmm, a POF- Belgian dry yeast with a good flavor profile? I might have to try it in a bitter or Whitbread IPA recipe, that sounds tasty. I haven't really experimented with many dry Belgian strains since these newer ones have been released, but it sounds like I need to give some a shot.
I've brewed dozens of batches with Belle Saison/WY3711 and WY3864 (another diastaticus strain) over the years, in HDPE buckets, PET carboys and stainless kegs. My cleaning regimen is just hot PBW followed by Star San. I often follow these beers with clean lagers in the same fermenter, and I've never had an overattenuated batch, bottle bombs, gushers, unwanted flavors, etc. in any subsequent batches. Diastaticus is not the boogeyman.