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Author Topic: Belgian Tripel yeast options  (Read 702 times)

Playground

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Belgian Tripel yeast options
« on: October 22, 2017, 08:32:16 PM »
Hi guys,

Wanted to get some feedback from you all.  My GF has asked me to build her a good belgian tripel.  I have only attempted twice a belgian tripel recipe in the past using Wyeast 1762 Belgian Abbey II.   Both attempts were not what I had hoped.  One had such banana esters that it overtook the whole flavor and complexity of the beer, thought I was drinking fortified banana juice.  lol.. the other attempt wasn't quite as dramatic but i still noticed the banana esters.  I'm thinking that under the first situation, my temps were a bit high and I didn't build a starter, just using the smack pack.  The second time, I got the temps under control but i think the starter i made (1 ltr) was not big enough. 

As with the prior brewings, I'm shooting for an ABV between 8% and 9%.

Since the definition of insanity is doing the same thing and expecting different results, I'm thinking of building a 2 ltr starter of Wyeast 3787 Trappist High Gravity and attempt to hold my temps at 68 degrees F. 

May I have your thoughts of other options, suggestions or correction?

Many thanks in advance,  Cheers!  17!

Playground
Primary:  Irish Red Ale
Secondary:  Cream Ale
Carbonating: Vanilla Oak Bourbon Porter
Drinkin' : Azacca Pale Ale, Belgian Tripel

combat32

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Re: Belgian Tripel yeast options
« Reply #1 on: October 23, 2017, 08:36:03 AM »
I just brewed a Belgian tripel for my Christmas beer.
I used WLP 500 starter of 2l for 2 days on a stir plate.
fermented at 70F for 5 days then dropped the temp to 62F over the next 5 days and held that for over a week. it was in primary for 3 weeks total. it turned out at 9.1% abv
we just popped one open last night to sample and it had a Banana aroma but a nice mild spice flavor with a small banana flavor. everyone liked it so now i need to make a label.
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Jaymcmlxx

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Belgian Tripel yeast options
« Reply #2 on: October 23, 2017, 08:46:42 PM »
A good Belgian yeast IMO would be Danstar Abbaye yeast, a dry yeast. I have not brewed said style but I have brewed my share of Belgian darks. Mangrove Jacks M27 is another great Belgian yeast but is discontinued, but I am sure they have something comparable, however, MJ is not always easy to get but the Danstar is quite commonly available. No starter required and it will handle that ABV. It has that great spicy finish of a good Belgian yeast.

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Re: Belgian Tripel yeast options
« Reply #3 on: October 25, 2017, 11:16:20 PM »
Thanks guys... trying like crazy to stay away from the banana esters if possible.  hence trying a strain with a higher alcohol tolerance and a big starter.  I'm still thinking that i've got to stay below 70F to minimize the banana esters... what do you think?
Primary:  Irish Red Ale
Secondary:  Cream Ale
Carbonating: Vanilla Oak Bourbon Porter
Drinkin' : Azacca Pale Ale, Belgian Tripel

combat32

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Re: Belgian Tripel yeast options
« Reply #4 on: October 26, 2017, 07:44:22 AM »
yeah if you dont want any banana then stay under 70F closer to 65F probably would just give you the clove notes from the Belgian yeast. Then i would go with the dry yeast like Jaymcmlxx suggested.
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Keg 1- Cider
Keg 2-
Keg 3- Jays Whiplash IPA
Keg 4- Sour Cherry Gose
Keg 5- HB Mola Porter
Keg 6- Sierra Madre Pale ale
Keg 7- Ace of Spades BIPA
FV1-
FV2- Lager
Planning-

Playground

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Re: Belgian Tripel yeast options
« Reply #5 on: October 28, 2017, 01:14:26 PM »
Thanks again Jaymcmlxx and Combat, 

I certainly am heeding your suggestions.

Fortunately there was a LHBS not too far away that has the latest version of the Danstar Abbaye yeast.  It's now labeled SafAle BE-256 by Fermentis.  Picked up a couple of packets.  Wish me luck!

Cheers!  17!
Primary:  Irish Red Ale
Secondary:  Cream Ale
Carbonating: Vanilla Oak Bourbon Porter
Drinkin' : Azacca Pale Ale, Belgian Tripel

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Re: Belgian Tripel yeast options
« Reply #6 on: October 28, 2017, 04:12:24 PM »
I always use BE-256 for my belgians and they turn out great. I get an attenuation of around 86% so you can easily get more abv, this could be because with my belgians I dont control temperature, just let it go and it ferment fast. Remember belgian beer is all about that yeasty spice.

Cheers 17!! 
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Re: Belgian Tripel yeast options
« Reply #7 on: November 01, 2017, 08:04:13 PM »
I just bought some of this for the Double Fisted Ale I plan to brew soon. Fantastic brew it is.

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Re: Belgian Tripel yeast options
« Reply #8 on: November 04, 2017, 10:07:02 AM »
I recently brewed a triple using the Abbaye dry yeast and it came out at 8.9%.

There is a banana taste for sure but I also didnt have a way to control temps which may be the reason.

I actually find it tastes slightly clearer than wlp500

Not sure if that help but best of luck

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Re: Belgian Tripel yeast options
« Reply #9 on: November 19, 2017, 03:50:54 PM »
Thanks... Brewed it up a week ago and have the fermenter in a temperature controlled environment at 65 degrees F.   I used 2 packs of the Abbaye (BE 256) yeast.  Fermentation kicked in quickly... not typical of belgian yeasts from my experience.  The aroma from the airlock had a clove aroma to it.  Typical from what I've had from other belgian yeasts. 

I'm hoping to keep the banana esters from being produced. 

Cheers... 17!
Primary:  Irish Red Ale
Secondary:  Cream Ale
Carbonating: Vanilla Oak Bourbon Porter
Drinkin' : Azacca Pale Ale, Belgian Tripel

Brew Beerymore

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Re: Belgian Tripel yeast options
« Reply #10 on: November 20, 2017, 02:46:25 PM »
A good Belgian yeast IMO would be Danstar Abbaye yeast, a dry yeast. I have not brewed said style but I have brewed my share of Belgian darks. Mangrove Jacks M27 is another great Belgian yeast but is discontinued, but I am sure they have something comparable, however, MJ is not always easy to get but the Danstar is quite commonly available. No starter required and it will handle that ABV. It has that great spicy finish of a good Belgian yeast.

WHAT? The M27 is discontinued? When did this happen? I need to get some and keep my own culture then.

As for that and the Abbaye, I can vouch for both. The are both amazing for Belgian styles. My fav for Belgian dark is M27 and for the Triplel I had several good batches with Abbaye. Both are incredible workhorses.

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Playground

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Re: Belgian Tripel yeast options
« Reply #11 on: December 03, 2017, 05:40:58 PM »
Time for an update....  racked from primary to secondary yesterday.  The aroma was out of this world.  A little bit of clove in the aroma but no banananananaa....!  yaaay!  SG was 1.016 so we've got a little bit more to go...

Depending on the taste test, I might try dry hopping with an ounce of German Blanc.  thoughts?

Cheers!  17!
Primary:  Irish Red Ale
Secondary:  Cream Ale
Carbonating: Vanilla Oak Bourbon Porter
Drinkin' : Azacca Pale Ale, Belgian Tripel

 

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