Belgian IPA- which yeast?

Never used those yeasts, currently drinking one using T-58 and loving it.

 

wy3522 or wlp550

(both are Achouffe)

 

I would use WLP550 also. Makes great Belgo-IPA's in my experience.

 

+1 to 3522.

i was going to say 3522. because it is the greatest yeast ever. really, i can't recommend anything other than Ardennes for general Belgian purposes.

Cheers.

 

I am a BIG fan of 3787 to brew Belgian Trappist/Abbey style beers. I have never used it to brew a Belgian IPA but if you are seeking bold Belgian Ale flavors of esters (fruity) and phenols (spicy) this strain will provide this if fermented warm (e.g., 72 degrees F).

Cheers!

 

You need a new LHBS. There are two suppliers of yeast for homebrewers. For craft brewers as well. I don't know of any store that doesn't carry both, at least a few.

Northern Brewer. Williams. Adventures in Homebrewing. There are a few more. For Texas you might like Rebel Brewing, or Austin Home Brew Supply, which seems appropriate. Cost will vary but yeast prices are very competitive. Shouldn't be more than $7 to $10 for almost all varieties. Shipping is going to determine the final cost. Closer is better, as liquid yeast doesn't like economy traveling any more than you or me.
Cheers.

 

keep in mind that 3522 and 550 started the same. the yeast producers don't label their product with the original brewery, but they don't make it a secret. so both strains started out as the same yeast. (interesting, the reason they don't claim the yeast as the commercial example is because while the yeast producer has been consistent for years the brewery is the one that has mutated over many generations. so says Chris White anyway.)

bottom line, if you do a split batch you should find both strains to be very similar. if that's what you want great. but if you are looking for nuanced variation that's probably not the way to go.
Cheers.

 

Bastogne for sure. That yeast makes great hoppy beer.

 

if you have a keg system, CO2 is your best weapon to avoid oxidation.
blow out the headspace with a blast of CO2.
transfer into a gas purged keg.
use CO2 to push the beer rather than a siphon.
the orange cap is ideal, as you can slip a tube of CO2 in one side and push beer out the other. just don't put 10 psi on it and walk away. unless you want the cap to go through the roof or like the idea of exploding carboys.

generally, if there is an empty space your beer will occupy, run CO2 gas into it. CO2 is heavier than air and will keep oxygen contact to an absolute minimum. using gas is one of those small things that really can make an improvement in your beer, and it isn't too difficult to master either.

Cheers.