[gordonstrong]

I like Wyeast 3787 for both those styles.  I also like Wyeast 1762 for the dark strongs.  Those are WLP530 and WLP550, respectively.

[denny]

My 2 favorite Belgian strains.

[gordonstrong]

You keep this up and people will be telling us to get a room...

[denny]

 

Hey, when you're right, you're right! 

[narvin]

I like Wyeast 3787 for both those styles.  I also like Wyeast 1762 for the dark strongs.  Those are WLP530 and WLP550, respectively.

1762 is WLP 540, actually.  It's unfortunately a Platinum strain.

[gordonstrong]

What's your source of information?  Mine came from Chris White.

[chaz]

What's your source of information?  Mine came from Chris White.

My guess is Kristen England's page on Mr. Malty.

[Joe Sr.]

I like Wyeast 3787 for both those styles.  I also like Wyeast 1762 for the dark strongs.  Those are WLP530 and WLP550, respectively.

Going over old notes while brewing last night, I noticed that I used 3522 (Belgian Ardennes) in a batch a couple years ago.  The batch turned out memorable, though I have no notes as to flavor.  Just fond memories and empty bottles...

I've not used the yeast since but I just might try it again in the near future.

[johnf]

FWIW, BLAM has 550=Achouffe and 540=Rocehfort. I have never used the WL versions of any of these.

[gordonstrong]

Hmm, I'll have to ask Stan where he got that info.  My info is old, from around 2003, when I was doing a presentation at the Chicago NHC on Belgian Dark Strong Ales and asked Chris to check the data.

Wyeast 3522 is Achouffe; I got that from Wyeast when they first introduced it in 2000 (I think).  Whatever year the AHA conference was in Michigan; I asked the Wyeast rep then.

I tend to use the Wyeast versions as well.  I did a series of side by side tests and found I liked them better.  Unfortunately, I didn't try them across multiple fermentation temperatures.  This was about 10 years ago, so I don't know how much the strains have changed.

Basically, I found different Belgian yeasts that did what I wanted then stuck with them.  About the only change I've made over the years is adding the WLP510 (Orval) yeast to my list of favorites.

[jaybeerman]

If you guys start making out I'm outa here.  

I like Wyeast 3787 for both those styles.  I also like Wyeast 1762 for the dark strongs.  Those are WLP530 and WLP550, respectively.

I was initially thinking a 530/540 blend.  At some point, I'd like to do a blend with 510 as well.  cheers

[denny]

I like Wyeast 3787 for both those styles.  I also like Wyeast 1762 for the dark strongs.  Those are WLP530 and WLP550, respectively.

Going over old notes while brewing last night, I noticed that I used 3522 (Belgian Ardennes) in a batch a couple years ago.  The batch turned out memorable, though I have no notes as to flavor.  Just fond memories and empty bottles...

I've not used the yeast since but I just might try it again in the near future.

That yeast also makes a killer Belg/Am. IPA.

[jeffy]

I like Wyeast 3787 for both those styles.  I also like Wyeast 1762 for the dark strongs.  Those are WLP530 and WLP550, respectively.

Going over old notes while brewing last night, I noticed that I used 3522 (Belgian Ardennes) in a batch a couple years ago.  The batch turned out memorable, though I have no notes as to flavor.  Just fond memories and empty bottles...

I've not used the yeast since but I just might try it again in the near future.

That yeast also makes a killer Belg/Am. IPA.

Denny, which one 3522, 3787, or 1762?

[denny]

The 3522.  Its tartness and phenolics really complement Am. hops.  I've got one in the fermenter right now that used Chinook, Centennial, Cascade, Amarillo, and Falconer's Flight.

[jeffy]

The 3522.  Its tartness and phenolics really complement Am. hops.  I've got one in the fermenter right now that used Chinook, Centennial, Cascade, Amarillo, and Falconer's Flight.

My current Belgian IPA used 1388 (Belgian Strong).  I like it - not overpowering phenolics, mostly spicey, peppery flavors.  I used Palisades in it, but I think too much hop flavor overwhelmed it at first.  It's much better now that it has some age.