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So if I'm going to do a Belgian Blonde as a competition entry, what would you guys recommend for the best yeast strain? I'm leaning towards WLP530, fermented in the mid range for a mix of spice and fruit.
Thoughts, suggestions? Probably only going to go with a White Labs strain, since that's what the LHBS stocks.
Posted 34 days ago.
I'm a WLP500 fan, but I'm a bigger fan of fruity esters than phenols, so that's what I usually use if I'm going for a standard belgian ale.
I'm liking TYB Dry Belgian so far. We'll see how it does in this Enkel.Posted 34 days ago.
I like the spiciness, but I'd honestly rather have the fruity side be more pronounced. You feel like WLP500 is better for that?
Posted 34 days ago.
WLP510 will give you a nice subtle "belgian" character (that spicy/fruitiness that judges look for). For comps, that's the yeast I would go for.
Personally though, almost all of them aren't anything close to an actual belgian blonde. WLP515 (antwerp - seasonal) is the best yeast I've tasted that creates the blondes that I actually had in belgium. Hint: they didn't have much of any detectable spicy/bubblegum/banana notes that judges are always looking for...
Posted 34 days ago.
WLP500 is nearly all fruit.
You might want to consider WLP550 for a balance. Just start it a little warmer.Nothing wrong with WLP530 though. I guess you could start it a bit warmer too to try to elicit some more fruitiness.
IIRC, 500 is fruity, 530 is phenolic, and 550 is the balanced strain from White Labs. Those are Chimay, Westmalle (also Westy), and Achouffe, respectively. I've seen at least one, and I think two comparisons that preferred Achouffe as the best 'Belgian' yeast. I tried it because of that, and I wasn't a huge fan, but I made a Quad with it, which is not a style I'm a big fan of anyway.
Posted 34 days ago.
WLP515 is De Konnick which would be Belgian Pale Ale, which is more subtle than Blonde. American judges of Belgian Blonde are expecting Leffe clones. Leffe is fairly subtle, but more fruity, IMO. It also came across as under attenuated to me, aka a touch sweet.
Posted 34 days ago.
Looks like my email response didn't come through.
I am going to vote for WLP545 which is the Ardennes strain. I feel like blondes should be bone dry with a balance of fruit and spice. While it's not traditional, it's my go to for patersbiers and einkles. Seems like so many blondes I have judged are too sweet and fruit bombs.
Posted 34 days ago.
Edited 34 days ago by mchrispen
Yup - De Konnick (in Antwerp ;-) )... and it honestly creates the best belgian beers you're going to make... The buddy I went with has made probably 20 batches since we got back chasing the dragon of those beers and used every 5xx yeast we could find... 515 is by for the most "accurate"... while 510 we've found to be the best for american judges.
Posted 34 days ago.
I made a dark strong with WLP530 @68*F and got quite a bit ethyl acetate. Not sure what happened on that one....
Would probably try a different yeast next time, or maybe start around 64*F?
Would probably try a different yeast next time, or maybe start around 64*F?
Posted 34 days ago.
510 is a seasonal offering, though, right?
Hrm. I want more fruity than spicy. 550 or 500?
Posted 34 days ago.
510 is now offered year round! 515 is still seasonal. 510 is awesome, very subtle and delicious.
Posted 34 days ago.
Add me to the list of WLP500 fans.
Posted 34 days ago.
Yeah, I've gone back and forth, but I think I'm going to go 500 for this beer.
Posted 34 days ago.
though I may have to pick up some 510 to try, if it's year round now. Thanks for the help and input!
Posted 34 days ago.
This will sound a little crazy, but pitch at 66-68 and ramp evenly to 80F over 7 days. WLP500 will fully attenuate in 7 days if you do this and it'll carbonate in a week at 70+ too. Everyone told me I would need to wait forever for fermentation to finish on my first Golden Strong, and that I'd have to age it for months to be drinkable. I followed that temp schedule because it was in BCS for BGSA and I was worried when it was obviously done fermenting at 80F and 7 days in. I left it for another week just to make sure and bottled it and was drinking it at 3 weeks old, and it was great. At 4 weeks it was excellent. I killed it before it really had any time to age because it was really good.
Posted 34 days ago.
