Dry Yeast for a Belgian Dubbel

[timberati]

[quote]The best, sharpest, funniest, weirdest and most knowledgeable minds in home brewing contribute on the AHA forum. - Alewyfe
[/quote]

Truth.

[redbeerman]

@majorvices

@redbeerman

@majorvices

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.

Interesting. I seem to have the other problem with that strain. Too much bubble gum.

I get bubblegum at higher temps.

[jrdunne (Joe Sr.)]

@redbeerman

@majorvices

@redbeerman

@majorvices

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.

Interesting. I seem to have the other problem with that strain. Too much bubble gum.

I get bubblegum at higher temps.

I’ve gotten banana at higher temps.  But that’s with 1214, not WLP500.  Supposed to be the same strain, IIRC.

[denny]

Yeah, well I get BOTH banana and bubblegum at higher temps with 1214!

[majorvices]

I pitch at 64 and never go higher than 68.

[jrdunne (Joe Sr.)]

I have a dubbel with 1214 finishing right now.  Pitched in low 60s, let it go up to 68 and held for three days before taking it out and turning it loose.  It’s at 72 right now, which is as high as it went.

I’m going to pull a sample tonight to see if it’s finished.  I’m expecting banana, but we’ll see.

[jrdunne (Joe Sr.)]

No banana.  Spices and maybe a bit of bubblegum in the finish.  Quite nice, but not yet finished at 1.020 I think.  We’ll see in a week or so if it drops any.

My tripel, with Unibroue yeast, is only down to 1.030 but tastes awesome.  I WAY overshot my OG so I need to check the settings in Beersmith.  Something went wrong in the calculations.

[klickitat_jim]

Can you use US05 and then just add bazooka joe and bananas to the boil?

[denny]

@klickitat_jim

Can you use US05 and then just add bazooka joe and bananas to the boil?

Sure…I don’t know wtf you’d get, but you could do it!

[jeffy]

@denny

@klickitat_jim

Can you use US05 and then just add bazooka joe and bananas to the boil?

Sure…I don’t know wtf you’d get, but you could do it!

OK that’s 10000, Denny.  Please rest for a while.

[erockrph]

@klickitat_jim

Can you use US05 and then just add bazooka joe and bananas to the boil?

I think I’d dry gum it. Preferably unchewed at that stage of the brewing process

[jrdunne (Joe Sr.)]

@erockrph

@klickitat_jim

Can you use US05 and then just add bazooka joe and bananas to the boil?

I think I’d dry gum it. Preferably unchewed at that stage of the brewing process

But it needs to be chewed to release the flavanoids.

[erockrph]

@erockrph

@klickitat_jim

Can you use US05 and then just add bazooka joe and bananas to the boil?

I think I’d dry gum it. Preferably unchewed at that stage of the brewing process

But it needs to be chewed to release the flavanoids.

Ahhh… sort of like chicha meets dubble bubble

[klickitat_jim]

Well, I pushed Denny to 10k and learned something. What a day!

[jonhughey_att.net (HoosierBrew)]

@erockrph

@klickitat_jim

Can you use US05 and then just add bazooka joe and bananas to the boil?

I think I’d dry gum it. Preferably unchewed at that stage of the brewing process

+1 to dry gumming, assuming that was ever a good idea.

[mtnrockhopper (Jimmy K)]

I don’t plan to dry gum anything for at least 50 more years.