Beer Forum

I am brewing his dubbel and I know it uses wlp530 but was curious what he says about a wyeast sub?

Or, if he doesn't, what is a good sub. I/we are doing a split batch and I thought it would be fun to pitch two different yeasts and I need to order it today and I don't have my copy handy. Thanks.

I don't have the book here, but thishttp://www.mrmalty.com/yeast.htm lists 3787 Trappist high gravity as an equivalent.

I wouldn't worry about it, the yeast selection isn't really important in Belgian styles anyway.

+1, that's the westmalle.

andy77 wrote:I don't have the book here, but thishttp://www.mrmalty.com/yeast.htm lists 3787 Trappist high gravity as an equivalent.

I wouldn't worry about it, the yeast selection isn't really important in Belgian styles anyway.

Wow, really?? I would not have thought of that yeast for dubbel, nor would I agree that the yeast isn't import in a belgian as that is what gives it a lot of it's character right? I assume you mean there isn't much difference between belgian yeasts but even then I am not sure I agree with that. Care to elaborate?

BrewBum wrote:

andy77 wrote:I don't have the book here, but thishttp://www.mrmalty.com/yeast.htm lists 3787 Trappist high gravity as an equivalent.

I wouldn't worry about it, the yeast selection isn't really important in Belgian styles anyway.

Wow, really?? I would not have thought of that yeast for dubbel, nor would I agree that the yeast isn't import in a belgian as that is what gives it a lot of it's character right? I assume you mean there isn't much difference between belgian yeasts but even then I am not sure I agree with that. Care to elaborate?

I'm with you on this... the yeast is pretty key to the Belgian styles. That being said... he's right about the Wyeast recommendation. I happen to have my copy of BCS with me today and that's what JZ has listed for his Dubbel.

WLP530 & Wyeast 3787.

Cheers.

yeast selection isn't important in belgians...... shirley you must be joking.

I just kegged up to belgian pales (same/split wort) one with the 3787, and one with the wlp 575 blend. I noted some small differences last night, but the samples were flat/70 and I was a little toasted. I got an extra point of attn from the 3787 clocking in at around 82% ADF. (no simple sugars in the recipe)

andy77 wrote:
I wouldn't worry about it, the yeast selection isn't really important in Belgian styles anyway.

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