I am planning to brew Abbey Ale beer soon, the Yeast is confusing : 500, 540 , 530, 1214 and 1762. I love Brother Thelonious Belgian Style Abbey Ale and that's where I am aiming to. Any recommendation based on experience with the yest above.
500 -> Chimay 530 -> Westmalle 540 -> Rochefort 1214 -> Chimay 1762 -> Rochefort Out of those, I personally prefer Wyeast 1762. No idea what North Coast uses for Brother Thelonious. You should be able to get good results with any of these.
The 530 is rowdy. Pitched it into a 1.072 BSD at 68F and it had spit the airlock by morning. Finished at 1.004.
Here is a handy yeast reference chart http://www.brewcommune.com/tips-a-tricks/35-ingredients/46-wyeast-vs-white-labs-comparison.html
