belgian dubbel yeast recomendations

[scruffy dog]

what do you like and why?

i'm brewing a dubbel soon and i'm unsure what yeast to use.

[Dennis King]

I used this one

[Sadfield]

I use the Rochefort strain WY1762/WLP540 partly because I love Rochefort ales and also as it sits in a middle ground in respect to fruity esters and is quite clean, as I was using it for a range of beers (Patersbier, Dubbel, hoppy De Ranke XX Bitter style and Belgian/Russian Imperial Stout).

[dbambrick996]

I use wy1214 Belgian abbey and was very happy with the result, supposed to be Chimay as far as know.

I also got an all grain kit that came with t58 dried yeast, but for the Belgians you are better off with liquid

[BrannigansLove]

WLP530 (Westmalle) is my favourite yeast for abbey styles. I like WLP540 too, but it can be finicky in comparison with WLP530.

[scruffy dog]

thanks for the advise

i've ordered wlp 500 and see how it turns out. reckon i'll have a go at recovering the yeast from a bottle for the second batch

[jmc]

thanks for the advise

i've ordered wlp 500 and see how it turns out. reckon i'll have a go at recovering the yeast from a bottle for the second batch

The WLP500 is a good yeast, but I'd make a starter with it to help it on its way.

I'd also recommend Chimay yeast from dregs from Chimay Red or Blue bottles. Its a beast of a yeast.
More info

[Pinto]

If you use dried yeasts, good results are reported with the Mangrove Jack Belgian Ale,Belgian Abbey and Belgian Tripel.

[TheSumOfAllBeers]

Pinto can you link up the reports from MJ yeasts? I have never got on with them.

[Pinto]

Here's a couple - cant locate the one I read for for the belgian Tripel yet.

http://www.indianbrewer.com/2016/02/man ... eview.html

http://www.homebrewtalk.com/showthread.php?t=593172 (Abbey)

I have a sachet of each to use but havent got round to brewing with them yet. Also, I have a Abbot Reserve clone just finishing the primary at the moment using the M15 Empire Ale yeast - some interesting ferment characteristics (such as going cloudy for the last third of the ferment) but the flavour from the brew is superb - plenty of fruity esters, reminscent of Windsor - but it dropped beautifully.

I guess as they say - Your milage will vary

[wanus]

I recently bought an outta date belgian triple and replaced the kit yeast with an english gervin(oct 2016)

After 4 month bottle conditioning it had a clearer crisper colour and taste.

[SMASH3R]

The white labs 500 yeast is my current favourite yeast. I love my Belgians, but if you ferment cool (17 degrees) it's quite a neutral yeast. Ramp the temperatures up and it gets more and more funky. Be careful with reusing/harvesting yeast from the fermenter. I've just pitched into my third brew in a row and it was foaming out of the top of the vessel very significantly!

I've also restarted this yeast a few times from my home brewer bottle dregs. The yeast can be a little sluggish when it's laid up for a while, like three to four days to get going when put into a 1.040 DME starter