Belgian IPA- which yeast?

Discussion in 'Homebrewing' started by CADETS3, Dec 28, 2015.

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  1. CADETS3

    CADETS3 Initiate (0) Dec 3, 2014 Texas

    I have a really nice Belgian IPA recipe going and I'd like to see which yeast you guys would prefer.

    I'm trying to decide between WLP510 Bastogne or Wyeast 3787 Trappist.
     
  2. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

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

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    wy3522 or wlp550

    (both are Achouffe)
     
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  4. GUNSLINGER

    GUNSLINGER Initiate (0) Nov 18, 2013 Colorado

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

    billandsuz Pooh-Bah (2,097) Sep 1, 2004 New York
    Pooh-Bah

    +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.
     
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  6. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    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!
     
  7. CADETS3

    CADETS3 Initiate (0) Dec 3, 2014 Texas

    My LHBS doesn't carry Wyeast. Which website do you guys get your stuff?
     
  8. billandsuz

    billandsuz Pooh-Bah (2,097) Sep 1, 2004 New York
    Pooh-Bah

    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.
     
  9. CADETS3

    CADETS3 Initiate (0) Dec 3, 2014 Texas

    The shop is fairly new and they are supposed to start carrying Wyeast early January. I also would like to start ordering my hope in bulk to save some money. Thanks for the input though, guys. Sounds like 3522 is the way to go. Maybe do a split batch of 3522 and 550.
     
  10. billandsuz

    billandsuz Pooh-Bah (2,097) Sep 1, 2004 New York
    Pooh-Bah

    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.
     
  11. bulletrain76

    bulletrain76 Maven (1,311) Nov 6, 2007 California

    Bastogne for sure. That yeast makes great hoppy beer.
     
  12. CADETS3

    CADETS3 Initiate (0) Dec 3, 2014 Texas

    Ok guys, I have to revive this thread because I plan on brewing this Belgian IPA soon.... With that being said, what is the best route to take to avoid oxidation? I intend on brewing a 6 gallon batch to account for loss. My plan is to let it sit in primary for about 2 weeks (or less) before racking to the keg. I bought one of the siphon starters from morebeer.com and I planned on siphoning with that after fermentation is complete. (I'm trying to reduce oxygen exposure but I will have to remove the orange cap on the threaded neck of the carboy and then swap it out with one that has a racking cane on it.) At kegging, I'd like to dry hop for 4-7 days and then carb and enjoy. Is there anything you guys would recommend to try to avoid oxidation? This will be my first IPA and I'm trying to make sure I have my ducks in-a-row before I proceed. I seem to read that many people experience oxidized beer more frequently in IPAs. Thanks and cheers!

    http://www.morebeer.com/products/st...65-gallon-carboy-threaded-neck.html?site_id=9
     
  13. billandsuz

    billandsuz Pooh-Bah (2,097) Sep 1, 2004 New York
    Pooh-Bah

    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.
     
    CADETS3 likes this.
  14. CADETS3

    CADETS3 Initiate (0) Dec 3, 2014 Texas

    Thanks man!!
     
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