The new recipe for Belgian Tripel from Midwest (it's now really a
Northern recipe) has slightly less fermentables than before but, to my surprise, they now recommend two BE-256 dry yeast packs instead of the
usual one. OG is usually around 1.075 and the batch size is five
gallons. My fermenting chamber is temperature-controlled.
Isn't two packs too much? What is the risk in underpitching if I'd use
only one pack? So far with one pack it always fermented like
gangbusters, had to use 3/4" blow-off tubes which I will also do this
time. Planning to brew that one on Wednesday.
Joerg <news@analogconsultants.com> wrote :
The new recipe for Belgian Tripel from Midwest (it's now really a
Northern recipe) has slightly less fermentables than before but, to my
surprise, they now recommend two BE-256 dry yeast packs instead of the
usual one. OG is usually around 1.075 and the batch size is five
gallons. My fermenting chamber is temperature-controlled.
Isn't two packs too much? What is the risk in underpitching if I'd use
only one pack? So far with one pack it always fermented like
gangbusters, had to use 3/4" blow-off tubes which I will also do this
time. Planning to brew that one on Wednesday.
If the yeast isn't pushing the expiration date, I'm sure one pack is fine.
I would guess that because of the higher gravity they're trying to provide
an extra margin of error. Underpitching is often recommended for Belgians,
so I suspect they're trying to be extra safe in case someone doesn't follow directions.
How is it? The only dry Belgian yeast I've used is T-58, which I like, but I've always fermented in the low 60s because I've read it gets harsh at higher temps.
Thanks for the info. IIRC the expiration is at least a year out. We
keep those packs in the fridge and I take them out the morning of brew
day. Same for the harvested trub I am going to use on a Irish Red
today (the remainder of it is used to make a delicious bread).
How is it? The only dry Belgian yeast I've used is T-58, which I
like, but I've always fermented in the low 60s because I've read it
gets harsh at higher temps.
It's expensive but good :-)
https://fermentis.com/wp-content/uploads/2017/10/SafAle-BE-256.pdf
I like the taste, the Belgian Tripel and Quadrupel are my favorite
beers but I don't have enough experience to compare because I haven't
used any other yeast on those yet. Brewed them over half a dozen times though.
Joerg <news@analogconsultants.com> wrote
Thanks for the info. IIRC the expiration is at least a year out. We
keep those packs in the fridge and I take them out the morning of brew
day. Same for the harvested trub I am going to use on a Irish Red
today (the remainder of it is used to make a delicious bread).
I've read a few unhappy blogs about trub bread, saying it was too bitter from the hops.
Do you wash the yeast?
... Have you compared it to regular baking yeast
in a controlled way?
How is it? The only dry Belgian yeast I've used is T-58, which I
like, but I've always fermented in the low 60s because I've read it
gets harsh at higher temps.
It's expensive but good :-)
https://fermentis.com/wp-content/uploads/2017/10/SafAle-BE-256.pdf
I like the taste, the Belgian Tripel and Quadrupel are my favorite
beers but I don't have enough experience to compare because I haven't
used any other yeast on those yet. Brewed them over half a dozen times
though.
Do they come out close to any commercial beers? I struggle with descriptions of yeast and beer characteristics, since things like "peppery" are pretty broad and vague in my experience.
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