I hate Belgian yeast

[simple one]

I'm loving the extended rant. A bit light on volume but top marks on the elapsed time. I especially like the partial u-turn in the middle and then the absolute reversal of the u-turn a mere two years later... Nice one.

As for Belgian yeasts, I don't care much because I'm not a particular fan of Belgian beers. In particular, I think those monks should allocate more of their land to growing hops rather than malt...

I go through phases of loving the stuff, and then really hating it. I don't think there is any other food or drink that I am as schizophrenic over. Judging by my posts it'll be 9 months till I am brewing Belgian beers again.

As for the rant. All yeasts have flavour and characteristics. But with Belgians the flavours are very difficult to balance with the rest of the recipe.

[Invalid Stout]

The typical traditional (UK/US) ale yeast is subservient to the malts and hops used in the recipe and temperature is not as critical.

That's not really true, although it is becoming more true with so many microbreweries using the same dried yeast or super-clean Chico yeast. But old-fashioned British ale yeasts have a lot of character. Where else would you get flavour from but the yeast and water, back in the 50s and 60s when very few beers were more than 3.5%? Harveys, Greene King, Caledonian — whether you enjoy them or not, their yeasts are very distinctive.

[jmc]

The typical traditional (UK/US) ale yeast is subservient to the malts and hops used in the recipe and temperature is not as critical.

That's not really true, although it is becoming more true with so many microbreweries using the same dried yeast or super-clean Chico yeast. But old-fashioned British ale yeasts have a lot of character. Where else would you get flavour from but the yeast and water, back in the 50s and 60s when very few beers were more than 3.5%? Harveys, Greene King, Caledonian — whether you enjoy them or not, their yeasts are very distinctive.

I take your point but maybe I should have said
The typical traditional (UK/US) ale yeast is subservient to the malts and hops compared to a Belgian yeast

I think its a relative thing. I love the fruityness of some UK yeast, but I think Belgian yeasts have a much more significant role compared to UK yeasts

[floydmeddler]

Give Duvel yeast a go. Underpitch and raise the heat up to 28c over 7 days. Superb.

[Befuddler]

Give Duvel yeast a go. Underpitch and raise the heat up to 28c over 7 days. Superb.

Crikey, 28?! Doesn't that make it a bit solventy? I've not yet brewed my first belgian and I can't decide which yeast to go with.. I prefer the dark fruity dubbels over the tripels but I'm guessing the yeast is pretty interchangeable.

[jmc]

I've not yet brewed my first belgian and I can't decide which yeast to go with.. I prefer the dark fruity dubbels over the tripels but I'm guessing the yeast is pretty interchangeable.

If you wanted to brew a dubbel, I'd go for a Chimay yeast, either harvested from a bottle of Chimay Red (as I did) or buy WLP500 or Wyeast 1214

Duvel and Chimay yeasts have very different taste and aroma profile.

There are lots of Belgian yeasts available.
Clicky for Mr Malty Yeast Info

ATB
John

[Befuddler]

Chimay is the obvious choice for a dubbel, but I could also go with Westmalle (530), Rochefort (540) or Lachouffe (550).. all great beers, each with their own yeast character.

I would split the batch, but I don't have temperature controlled fermenting space for all that.

I'm just going to have to buy a load of belgian bottles and drink until I reach a conclusion. All in the name of science, obviously.