never made one, but am planning on it. I plan it to be 8%-9%. Anyone know what Ommegang uses? or have a recommendation and a reason? I don’t make many belgian beers so my knowledge of belgian strains is limited
I’ve never tried this one Sam, but the Westmalle Trappist strain will deliver up to 12%, I believe the Wyeast strain is 3787. A friend of mine is using this to make a Biere de Garde but we won’t know for a while.
Sounds like a solid strain, i’ll look into it - but still want others input. Gotta ask… how do you know my first name? haha
I sorta remember names, this forum I guess. My favorite is 3522 I like it because it’s not in your face like some, more subtle, but not made anything high gravity with it. I hope others do chime in. cheers…
I’m waiting for Wyeast to reissue 1581 Belgian Stout. When that happens, I’m going to make a paters bier with it and then make NB’s mustache envy. The last time Wyeast offered it was a year ago - have no clue when they’ll offer it again.
I had great success with their 3711 French Saison yeast. Made a saison and then repitched into NB’s Saison de’Noel - loved everything the yeast contributed to those beers - nothing in your face - five star silky finish - no fermentation weirdness, and has aged nicely. 3711 is said to contribute a peppery aspect - I didn’t get that at all, but I did keep my ferment temps on the low side.
I’ve used 3787 for a Patersbier and then racked the #8 dark strong onto the full cake. Both turned out great. The dark strong OG was 1.084 FG 1.009, it is about 8 months old now and getting better all the time. This was my first attempt at a Belgian so I was nervous about taking the ferm temp up too high. I don’t think I let it get over 72 or so. Pretty much followed my standard process, pitch at low 60s, rise after 3 days to room temp 68-70.
3787 is a good choice. I think I’d lean towards 1762. What hops are you planning on using and how bitter will it be? That plays a factor.
haven’t completed the recipe yet - but I was thinking Newport hops 11.2aa (derivative of magnum I believe). around 50 IBU
Yeah, then I think I’d go with either the 3787 or 1762. 3787 for the more phenolic side, 1762 for more fruit esters. I think I’d lean toward 1762. A “Belgian stout” is kinda Rochefort-ish.
Yeah, then I think I’d go with either the 3787 or 1762. 3787 for the more phenolic side, 1762 for more fruit esters. I think I’d lean toward 1762. A “Belgian stout” is kinda Rochefort-ish.[/quote]
1762 sounds like what I’m imagining. I want fruity over phenolic. I’ll also inquire to wyeast about that belgian stout strain. maybe they can culture me up some, haha.