Which yeast for both a Belgian Blonde and Golden Strong Ale?

[Manx Guy]

Hi

I am planning on brewing a few Belgian style slater in the year and wanted to know if one yeast would do for a few styles.

After a quick read of the wyeast website it looks like their Belgian Ardennes could do the trick
It has the additional benefit of beings reasonable floculator too, spica get clearer beer easier.

I welcome the views of any Belgian brewers

Cheers!

Guy

[monkeyboy]

Just on my second brew with WLP530, which several places claim is the Westmalle yeast. It's an unbelievably vigorous fermenter, and very easy to top-crop: there's tons of the stuff. Seems to get pretty good feedback in most places I looked. I bottled my Belgian Pale Ale a week or so ago, and at bottling time it tasted pretty good even thought it'll need several months to mature.

[Manx Guy]

Hi
Thanks for that...

Is it fruity?
Or more phenolic?

I'm not overly keen on phenols in my beer, that's not my thing....

Cheers

Guy

[jmc]

I love the Duvel yeast. Mine is harvested from a few bottles.

Real worker, lovely clean Belgianflavour with little phenolic

I've used it on a few brews and its been very reliable.

[SiHoltye]

I've just finished a series of three beers using WLP575. My second Belgian yeast use and my favourite so far. Here is a link to the first beer made with this yeast on my blog.
http://briarsbrewery.blogspot.co.uk/201 ... 4.html?m=1

[jmc]

More info on Duvel yeast in topic below

AG#22 - Belgian Strong Golden (Duvel Yeast)

I did another similar one for AG 38 in November and that's lovely now

[Manx Guy]

Thanks gents!

I realise I will need to allow the Golden Strong ale to mature for 3-6 months, but how sson will the Blonde be drinkable?
Will the lower ester/phenol profile have an effect on the maturation time? My thinking is the lower the phenolics the shorter the maturation time? (Based on no science at all lol)

My last Belgian effort was a simple Pale ale in the style of De Konninck OG 1050 which was good drinking after about 8 weeks and has changed noticibly in the last few bottles into a nice subtle but complex drink.

This is about the extent of my 'adventures in brewing' other than eventually brewing a Pilsner style lager. Mainly as I do love a good English Pale Ale (so much variety within one 'style' from straw to almost brown, sweet to bitter and malty to hoppy)

Cheers!

Guy

[Manx Guy]

Hi! JMC

Great thread that thanks for the link!

One question I can't see if you primed when you bottled the brew.
I will remember to add a jar of quality honey in secondary rather than add it all at the end of the boil (as suggested in 'Brewing Classic Styles' Golden Ale recipe)

Cheers!

Guy

[piet_v]

I love the Duvel yeast. Mine is harvested from a few bottles.

... which is their bottling yeast and not the main fermenting yeast ...

If you want to raise yeast from bottles, keep to Westmalle (or Westvleteren or Achel) / Chimay / Rochefort: the only ones we are
100 % sure to have the main strain in the bottle (we have fellow homebrewers on the inside ).

[jmc]

I love the Duvel yeast. Mine is harvested from a few bottles.

... which is their bottling yeast and not the main fermenting yeast ...

If you want to raise yeast from bottles, keep to Westmalle (or Westvleteren or Achel) / Chimay / Rochefort: the only ones we are
100 % sure to have the main strain in the bottle (we have fellow homebrewers on the inside ).

You may well be correct, but I still love it.
Have you tried WLP570? Is it even better?

Hi! JMC

Great thread that thanks for the link!

One question I can't see if you primed when you bottled the brew.
I will remember to add a jar of quality honey in secondary rather than add it all at the end of the boil (as suggested in 'Brewing Classic Styles' Golden Ale recipe)

Cheers!
Guy

Thanks Guy

Your post made me check my notes and have a sample to remind myself what its like.
Started 13/11/11 1060
30/11 1006 add honey ->1018
16/12 1006 bottled with 140g sugar.
Notes had no mention of adding yeast during bottling, but it was still slightly hazy so probably thought enough yeast still there.

The sample I tasted wasn't at its best as I didn't chill it so it was 20C
Condition was OK though If I did it again I might try adding some top-cropped yeast at bottling stage.

I love the colour and lacing, only negative aspect is poor head retention. Maybe I overdid the protein rest.
Taste smooth mixture of warm alcohol, honey & complex Belgian background

Good luck with your brew.
ATB John

[monkeyboy]

Hi Guy - sorry I missed your questions earlier on. Westmalle doesn't appear to be as 'clovey' as some of the other Abbey beers, although I should point out that I'm utterly useless at identifying individual tastes. I only know whether I like it or not. And I do

[Manx Guy]

Great that is a help actually.

It passed the best test of all...
Lol

Guy

[seymour]

Those are all great recommendations. I'd say another awesome, seldom used one is Wyeast 3739 Flanders Golden Ale. I love it. It's somehow super clean and super complex at the same time. Crisp, clean, dry finish, almost lager-like, but with some black pepper and bubblegum. It's part of their limited release Platinum Series, so if you can't find it, it's the Brouwerij Van Steenberge strain which you could bottle-culture from Gulden Draak, Piraat, etc.

[piet_v]

... it's the Brouwerij Van Steenberge strain which you could bottle-culture from Gulden Draak, Piraat, etc.

ah, no, they now use a bottling yeast (another homebrewer contact who works in the brewery, sorry ...)

[Manx Guy]

Ok, thanks for the clarification!

Cheers!

Guy