Split Belgian batch

[denny]

@fredthecat

@erockrph

@Saccharomyces

This information is very timely with the invert syrup thread going on.  I have never been one to shy away from using adjuncts, including sugar.  My problem with most Belgians is that I am very sensitive to phenolics.  Duvel is at my threshold for phenolics.  I can drink Victory Golden Monkey, but that beer is tame by Belgian standards with respect to phenolics.

WY1762 is probably a good choice for you. I find it to be relatively clean on phenolics when fermented in the mid/upper 60’s. This strain immediately comes to mind when the topic of English ale strains being related to Belgian ones comes up. I have used this a few times in English Barleywines, and you would only know it was a Belgian yeast if you knew to look for that fairly distinct, dark fruit/Rochefort flavor. I’ve always had it on my “to do” list to try 1762 in some more typical English styles just to see what it does at lower abv’s.

that taste is an accurate description. as lore says rochefort got this strain from england a while ago, but has it mutated since then in belgium or is it more than one yeast?

if one got a dark and strong rochefort 8 or 10 from the store and it was labelled “someplaceinenglandshire strong old ale” one wouldn’t totally question that i think

You aren’t thinking of Duvel are you?  That is supposedly the origin of their yeast, but I hadn’t heard that about Rochefort.

[erockrph]

@denny

@fredthecat

@erockrph

@Saccharomyces

This information is very timely with the invert syrup thread going on.  I have never been one to shy away from using adjuncts, including sugar.  My problem with most Belgians is that I am very sensitive to phenolics.  Duvel is at my threshold for phenolics.  I can drink Victory Golden Monkey, but that beer is tame by Belgian standards with respect to phenolics.

WY1762 is probably a good choice for you. I find it to be relatively clean on phenolics when fermented in the mid/upper 60’s. This strain immediately comes to mind when the topic of English ale strains being related to Belgian ones comes up. I have used this a few times in English Barleywines, and you would only know it was a Belgian yeast if you knew to look for that fairly distinct, dark fruit/Rochefort flavor. I’ve always had it on my “to do” list to try 1762 in some more typical English styles just to see what it does at lower abv’s.

that taste is an accurate description. as lore says rochefort got this strain from england a while ago, but has it mutated since then in belgium or is it more than one yeast?

if one got a dark and strong rochefort 8 or 10 from the store and it was labelled “someplaceinenglandshire strong old ale” one wouldn’t totally question that i think

You aren’t thinking of Duvel are you?  That is supposedly the origin of their yeast, but I hadn’t heard that about Rochefort.

I’m with you - I’ve heard that about Duvel, but I hadn’t heard that about Rochefort.

That being said, I just took a look at the yeast strain tree on suregork’s site, and I noticed WLP540 (Abbey IV) is in the middle of the United Kingdom branch of the tree. WLP540 is supposedly White Lab’s Rochefort strain, and supposedly equivalent to WY1762. This makes a lot of sense to me from a flavor perspective. I think this might bump my 1762/English ale experiment higher up my “to do” list.

[fredthecat]

yup.

someone in the other forum (the big forum) said

“Yep, the Belgians are a bit of a mess, I think the most interesting one is WLP540. The Ardennes wasn’t the best place to be in WWII if you wanted a quiet life, and Rochefort struggled in the aftermath. They got help from Chimay and used their yeast for a bit, then got a consultant in who found them a new yeast from Palm. So WLP540 seems to be a close relative of Ringwood, that’s more fruity, less fusely and much more alcohol-tolerant. Works for me.”

as well as the sure gork “map”

[erockrph]

@fredthecat

yup.

someone in the other forum (the big forum) said

“Yep, the Belgians are a bit of a mess, I think the most interesting one is WLP540. The Ardennes wasn’t the best place to be in WWII if you wanted a quiet life, and Rochefort struggled in the aftermath. They got help from Chimay and used their yeast for a bit, then got a consultant in who found them a new yeast from Palm. So WLP540 seems to be a close relative of Ringwood, that’s more fruity, less fusely and much more alcohol-tolerant. Works for me.”

as well as the sure gork “map”

Digging deeper into the map a bit, WLP838, a lager(?) strain, is pretty close on the tree to 540. I’m wondering if the Rochefort strain can put out a faux lager using a big, well oxygenated pitch that is fermented cold. I’ll have to include that in my next go round with this yeast.

[denny]

@erockrph

@fredthecat

yup.

someone in the other forum (the big forum) said

“Yep, the Belgians are a bit of a mess, I think the most interesting one is WLP540. The Ardennes wasn’t the best place to be in WWII if you wanted a quiet life, and Rochefort struggled in the aftermath. They got help from Chimay and used their yeast for a bit, then got a consultant in who found them a new yeast from Palm. So WLP540 seems to be a close relative of Ringwood, that’s more fruity, less fusely and much more alcohol-tolerant. Works for me.”

as well as the sure gork “map”

Digging deeper into the map a bit, WLP838, a lager(?) strain, is pretty close on the tree to 540. I’m wondering if the Rochefort strain can put out a faux lager using a big, well oxygenated pitch that is fermented cold. I’ll have to include that in my next go round with this yeast.

Sent from my SM-G975U using Tapatalk

That’s how I always ferment 1762 and I guarantee it would make a very unlagerlike lager

[fredthecat]

@denny

@erockrph

@fredthecat

yup.

someone in the other forum (the big forum) said

“Yep, the Belgians are a bit of a mess, I think the most interesting one is WLP540. The Ardennes wasn’t the best place to be in WWII if you wanted a quiet life, and Rochefort struggled in the aftermath. They got help from Chimay and used their yeast for a bit, then got a consultant in who found them a new yeast from Palm. So WLP540 seems to be a close relative of Ringwood, that’s more fruity, less fusely and much more alcohol-tolerant. Works for me.”

as well as the sure gork “map”

Digging deeper into the map a bit, WLP838, a lager(?) strain, is pretty close on the tree to 540. I’m wondering if the Rochefort strain can put out a faux lager using a big, well oxygenated pitch that is fermented cold. I’ll have to include that in my next go round with this yeast.

Sent from my SM-G975U using Tapatalk

That’s how I always ferment 1762 and I guarantee it would make a very unlagerlike lager

? you ferment it in the 50s or so? how does it turn out?

[denny]

@fredthecat

@denny

@erockrph

@fredthecat

yup.

someone in the other forum (the big forum) said

“Yep, the Belgians are a bit of a mess, I think the most interesting one is WLP540. The Ardennes wasn’t the best place to be in WWII if you wanted a quiet life, and Rochefort struggled in the aftermath. They got help from Chimay and used their yeast for a bit, then got a consultant in who found them a new yeast from Palm. So WLP540 seems to be a close relative of Ringwood, that’s more fruity, less fusely and much more alcohol-tolerant. Works for me.”

as well as the sure gork “map”

Digging deeper into the map a bit, WLP838, a lager(?) strain, is pretty close on the tree to 540. I’m wondering if the Rochefort strain can put out a faux lager using a big, well oxygenated pitch that is fermented cold. I’ll have to include that in my next go round with this yeast.

Sent from my SM-G975U using Tapatalk

That’s how I always ferment 1762 and I guarantee it would make a very unlagerlike lager

? you ferment it in the 50s or so? how does it turn out?

Start at 58 the last couple times, so I retract the “always”.  Turns out like Rochefort.

[fredthecat]

@denny

@fredthecat

@denny

@erockrph

@fredthecat

yup.

someone in the other forum (the big forum) said

“Yep, the Belgians are a bit of a mess, I think the most interesting one is WLP540. The Ardennes wasn’t the best place to be in WWII if you wanted a quiet life, and Rochefort struggled in the aftermath. They got help from Chimay and used their yeast for a bit, then got a consultant in who found them a new yeast from Palm. So WLP540 seems to be a close relative of Ringwood, that’s more fruity, less fusely and much more alcohol-tolerant. Works for me.”

as well as the sure gork “map”

Digging deeper into the map a bit, WLP838, a lager(?) strain, is pretty close on the tree to 540. I’m wondering if the Rochefort strain can put out a faux lager using a big, well oxygenated pitch that is fermented cold. I’ll have to include that in my next go round with this yeast.

Sent from my SM-G975U using Tapatalk

That’s how I always ferment 1762 and I guarantee it would make a very unlagerlike lager

? you ferment it in the 50s or so? how does it turn out?

Start at 58 the last couple times, so I retract the “always”.  Turns out like Rochefort.

thanks, appreciated. i struggle with belgian yeasts.