I’m going to try my hand at an Abbey again after a 2 year absence. I’ve used Trappist High Gravity 3787 and Belgian Ardennes 3522. Does anyone have any suggestions. I’m looking for distinctive not clean. It can be spicy but I’m leaning towards fruity because my Saisons are all spice.
Was there a problem with either of those yeasts ?
My favorite is 3787. It’s clean at cooler temps and fruity as it warms up.
No nothing wrong that I can remember. I forget really. Nothing extraordinary either
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I had some fun with WLP 500
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Thanks for the recipe.
I found this link is the comments of a recent Brülosophy short and shorty Belgian article and it’s an interesting read.
Had a tripel in Aiken, South Carolina not too long ago (masters weekend) that I thought was maybe the best beer I’d ever had. Had the bartender call the brewmaster. Said he used wlp monastery ale,. Definitely had a distinctive flavor-fruity but not in your face. I’m going to use it in my next Belgian.
Cheers,
Ron
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