A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|Spiced Ales||2||Grand Cru||3|
|Other High Gravity||2||Christmas Beers||2|
Feedback and experiences from previous customers. Want to leave a review of your own?
I suppose I should wait but this review is just on racking. I fermented this somewhat cool. It rose from about 50 to 64 where I held it. The recipe was very simple, mostly base malt. It was 1.020 when I racked it and the aromas are very appealing and the flavor is clean.
I've just bottled a strong dark Belgian ale that attenuated 85%. The flavor is really complex and fruity, with hints of spices. The complexity and esters developed in a much more harmonious way than my former batches made with wlp500. This is a real monster!
Very vigorous fermenter. Resulted in good attenuation with a complex mix of esters and phenolics. Very pleasant cherry and rose notes. A keeper.
Long lag time, and slow but complete fermentation with 78% attenuation. Little to no flocculation, although the aroma and flavor of the yeast is quite pleasant, so I don't mind the extra yeast. Will review again when I grow the yeast up before pitching.
Fantastic fermenter. I have perfume and rose notes coming from my tripels and fantastic drinkability in all beers brewed. Easily attenuates into the 80% area.
Brewed a pretty straight-forward Tripel. Kegged after 3 weeks in primary and the gravity had gone from 1.075 down to 1.008 (added a pound of cane sugar to primary to help the yeast along). Beautiful phenolic notes with rose petal and a hint of lemon. The beer needs more time to condition in the keg, but it's already a spectacular beer and I can attribute that to this yeast. The malt and hops provide a balanced undertone for this beer, proving this to be the most balanced Belgian yeast I've ever used. A winner!
All test trials fermented at 68 degrees F, most with lively younger starter, pure O2 bubbled through wort to increase saturation, and at least 3 days at 78 degrees F before kegging/bottling. Large aggressive frothy kraeusen noted – consistently leaps out of fermentation tanks within hours of inoculation. About a 60% apparent attenuation noted at about 72 hours and still quite active. A slight pH difference lower is noted from freshly inoculated to completion – nearly the same. A “skin of mother” type noted (similar to WLP530) after main fermentation has subsided – if ignored this slowly falls back into solution. Like many yeast types, it improves at about the third generation. Residual sweetness and off-flavors noted with slow or last viable starters. Flavor profile is consistent for Belgian yeast. This one is low in ester/fruit notes with spicy alcohol in the nose, warming mouth-feel, light phenol (use active starter or dregs/slurry and ferment at low end of recommended temperature range) with pleasant round (not too dry or acidic) finish.
Excellent for Abbey type beers or any brew that you want that "Belgian" character. Other reviews are similar to my experience. Green layer of yeast stays on top of 80-90% attenuated beer, as if one of the strains in the blend stays overtime to finish the job. Tripel went from 1.080 to 1.022 in one week, and another .007 down in second week. Fermented at 78 ambient temperature. Delicious results and may become my number one Belgian yeast, surpassing 530.