My HBS is doing a preorder for shipment of their freshest yeast immediately after they get in their shipment. Its a great deal. They will hold the rest of my order until their yeast arrives. My next batch will be a Belgian Dubbel which I plan to condition a bit so that its perfect for Turkey day. I like my dubbels more smooth and fruity than dry. That being said, what do you recommend: WY1214 WY3522 WY3787 Omega Belgian A (eqiv WY3522/WLP550) Omega Belgian W (eqiv WY3787/WLP530) Mangrove M31 Tripel Mangrove M41 Belgian Ale Mangrove M47 Abbey The Omega is the most expensive, but I don't mind because it's a local brand. This will be a 1.25g batch and so I think I should be able to direct pitch it (especially since it'll be so fresh) vs a starter.
I strongly recommend 3787 and highly recommend that you ferment warm (e.g., 72 degrees F) to optimize the development of esters (fruity flavors). I use 3787 all the time to brew my Dubbels (and Tripels, Quads, Belgian Pale Ales,...) It is a very characterful yeast if fermented warm. Cheers!
I see there is love for the 3522 Ardennes strain. Anyone try the Omega W strain? They lifted their advertising copy word for word from Wyeast. Do you think my strategy of direct pitching half or part of the package in the wort will work on my small batch. I'm not worried about freshness since it'll be just a few weeks old.
I didn't love 3522 in my dubbel. It works beautifully in blondes and pale ales and I'll keep using it for those. I would definitely lean towards 3787 or 1214, both fermented in the 60's for the first week, then into the 70's for a couple weeks. Too hot too early and 1214 spits out tons of banana and bubblegum. Both yeasts exhibit some wonderful qualities after a few months of bottle conditioning. If you can wait six months with either of those strains you'll be greatly rewarded.
I brewed a Dubbel last year and used 3787, fermented at 72 per @JackHorzempa. It was fantastic. I'm planning on doing the same again this fall.
