My son loves Belgian Dubbels :o (They’re not my thing but I try to be an indulgent dad) and I love using dry yeast. Dry yeast is incredibly simple. I went through some of the previous posts and it looks like T-58 might be better than S-33 for fermenting a Belgian. I’m figuring with the hot weather, it’s a good time for brewing this type of beer.
T-58 or S-33? Or am I out of luck for a dry yeast?
You can try the Belle Saison yeast. If you go back in this category you can read about it.
Thanks 
T-58 would definitely be better than S-33. IMO, there’s nothing vaguely Belgian about the flavor profile of S-33. Yeah, you;re right, dry yeast is easy, but in this case there isn’t a dry yeast I know of that will make a really great dubbel. IMO, this is a case where you really need a liquid yeast, unless ease of use trumps flavor.
Are you going to hit 10,000 today???
Geez, hadn’t noticed that. Maybe so if I keep posting worthless tripe like this!
Is there a prize? 
You can use the dry Saison, but IMO you won’t have a Dubbel, more a dark saison. Belle Dry Saison is known to ferment down often from 1.006 - near 1.000 FG. Not to mention a different flavor profile. A Dubbel often finishes more like 1.016 - 1.008 FG, leaving a little more malt richness intact. Personally, I would use WY3787, 1214 or similar, and you’ll have a more accurate end result.
Agreed. I prefer 3787 for dubbel and tripel.
I like 1214 for a dubbel. Not sure I’ve ever done 3787 in a dubbel, but it does make a nice tripel.
To be honest, I’ve not used a Belgian yeast that I have disliked. Some I like more than others, but none I do not like.
Mangrove Jack makes a dry Belgian, but it sounds more like a saison yeast from the description.
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I agree, love the Belgian strains. There’s so many strain/temp combinations that I really enjoy brewing them. They tend to blend together really well too.
Thanks all. This helps me. And, Denny, congratulations on 10,000 posts.
I think your forum title should change to “Founding Member of the AHA Forum Support Group”.
Have to thrown hat in the ring: you can’t really make a dubbel with a saison strain and expect it to taste like a dubbel. I’m sure it will taste great, but saison strains are way more spicy than regular Trappist style Belgian strains and the flavor just won’t be the same.
Have to agree with Denny, too, if you really want to make a great dubble, stick with liquid yeast. If ease of use trumps great flavor, go with the dry Belgian strains. But your gonna be a little disappointed.
Just to add, the dry Belgian yeasts always taste so phenolic. All band aid no fruit not awful, but not great. that’s my experience anyway.
This has been my experience as well. I have also had issues with WLP500 with this phenolic taste when fermented in the low 60s. It does fade with age somewhat though.
I have decided to split the batch and try at least two yeasts. Half the fun of making beer is experimentation.
This is the way to go. I have done this many times. I think you’ll be surprised by the differences. I always am.
IMO this is the best way to determine your own personal favorite yeasts for a style.
As far as the dry yeasts, the only one I’ve tried is T-58 in a small Sorachi Ace saison. It’s OK, not awesome. I’m not sure how much of that is the yeast and how much the hops as it’s my first time using each.
Interesting. I seem to have the other problem with that strain. Too much bubble gum.
And that’s fine for certain styles. But IMO not for dubbel or tripel.