I’m gonna make a tripel this Saturday, no yeast started yet. I was thinking: instead of maing a starter with the WLP510, why not pitch 2 packets of S-33 Trappist yeast?
Thoughts?
Also, if anyone has any comments on the She-Devil recipe I’d appreciate it. Not a big fan of Belgians, but I’m looking to do something different.
S-33 is not a belgian yeast. I don’t care what the description says, it is the old EDME yeast. It doesn’t attenuate worth a crap either, no matter how much you pitch. Make a starter or buy another yeast pack. I’ve only ever enjoyed this yeast once, in a low gravity blond ale that was aged for like 7 months in cold storage and there were zero belgian phenols or esters.
You can try T-58 if you want to, it is really peppery, some people love it.
Totally agreed on the S-33. I have no idea why they continue to list it as a Belgian yeast. Even if it had Belgian origins, it doesn’t produce the kind of flavors you associate with Belgian beers.
My personal favorite is wyeast trappist high gravity 3787. I made a Patersbier then rinsed the yeast and used what I got back to ferment my Tripel. I mashed low around 147˚ to get more fermentable sugars. OG 1.092 - FG 1.010. The beer is still a aging, but my first few tastes were fantastic!
I used this yeast once in a dry stout and it wasn’t the worst beer ever but it certainly wasn’t the best. Crappy attenuation and it just didn’t taste that great.
My LHBS doesn’t carry Wyeast and Grape and Granary in Akron is about 20 minutes away so i opted for the WLP500 Trappist Ale. I’ve got two 1200ml starters going now.
So anyone ever make the She-Devil Tripel? I’ve seen it posted around quite a bit and it’s hosted by Beersmith too. Would you recommend something different that the WLP500 would work well with?