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{"id":7470731462,"title":"White Labs Yeast - 550 Belgian Ale","handle":"brewing-ingredients-yeast-wlp550-belgian-ale","description":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eSaisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"styleChartContent\"\u003e\n\u003ch2 id=\"headerStyleChart\"\u003eStyle Performance Listing\u003c\/h2\u003e\n\u003cp\u003eA listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr class=\"header\"\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDubbel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eTrippel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpiced Ales\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eGrand Cru\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOther High Gravity\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eChristmas Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecialty Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eSaisons\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\n\u003cp\u003eFeedback and experiences from previous customers. \u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-9e9f227c0e6726003ff1e1e8cca516ad\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eKEEP AN EYE ON IT FOR THE FIRST DAY\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJames Simmons\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJul., 26th 2014\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003eWitbier, Blonde Ale\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eUsing a 1 litre starter on a 5 gallon batch, with a blow-off tube I still had a fair bit of clearing up to do. Fermentation kicked off in an hour or so, and the first night it sounded like there was a scuba diver in the room. Very banana smell which somewhat disappears over fermentation, this is a great quick and effective Belgian strain. Do not underestimate the violence of the fermentation. When making the starter, it blew off the aluminum cap... Highly recommended.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-2 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eUSE A BLOWOFF TUBE!\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003ePeter Matthews\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eSep., 9th 2013\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003eTrippel\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eUsed two vials to make a 2L starter for a 6 gallon batch of Trippel at 1.070. It took off within 10 hours and blew the lid off the fer-mentor! Make sure you use a blow-off tube and keep an eye on it for the first two days. I would recommend pitching at a low temperature as the yeast quickly gets out of control and rises in temperature if you're not careful. After two days of extreme activity things slowed to almost nothing and it has taken another two weeks to hit min attenuation - one more week should just about do it in the primary.\u003c\/p\u003e\n\u003cp\u003eAn interesting characteristic of this yeast is that it doesn't like to drop in temperature even by a degree - whatever your max temp is it really needs to stay there for the duration. Drop by a couple of degrees and it seems to go to sleep. Belgian breweries will let this stuff rise to 29oC but I doubt id risk this at home as it could easily get out of control. Initially a lot of banana flavors were present but these have really decreased over the two weeks so i'm hoping for a reasonably well balanced beer after racking in the secondary and leaving for a month or so. An interesting yeast so far that has required some attention (and cleaning of floors!).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-3 views-row-odd\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003e ... WILL BE IN MY NEXT DUBBEL ...\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJimmy \u003c\/span\u003e| \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 26th 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eBlond\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eThis yeast was pitched into my 3rd generation of a 6.9% Blond with the biggest recipe change being the yeast. The Blond came out with more spice than I could have imagined. You just can not drink this ale and believe that spices were not boiled into the wort. Wonderful yeast that will be in my next dubbel as well.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-4 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003e ... REALLY DELIVERED A BELGIAN TASTE\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eDoug\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 26th 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eTrippel, Saison\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eThe attenuation was great. 1081 finished at 1012 and a 1055 finished at 1006. The recipes both contained 15-20% sugar. The nose was on the fruity side as the fermentation temps were warm - pitched at 74F. The taste was much more spicy than fruity and really delivered a Belgian taste. The yeast flocculated more than I was hoping for, providing a nice clear beer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2016-07-07T20:35:00-06:00","created_at":"2016-07-07T20:35:08-06:00","vendor":"White Labs","type":"Brewing Ingredients Yeast","tags":["White Labs","Yeast"],"price":899,"price_min":899,"price_max":899,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":23940593030,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":null,"requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"White Labs Yeast - 550 Belgian Ale","public_title":null,"options":["Default Title"],"price":899,"weight":86,"compare_at_price":null,"inventory_quantity":3,"inventory_management":"shopify","inventory_policy":"continue","barcode":null}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_62b476b0-e5d1-4160-9410-405ef72b4f8e.jpg?v=1529969093"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_62b476b0-e5d1-4160-9410-405ef72b4f8e.jpg?v=1529969093","options":["Title"],"content":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eSaisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"styleChartContent\"\u003e\n\u003ch2 id=\"headerStyleChart\"\u003eStyle Performance Listing\u003c\/h2\u003e\n\u003cp\u003eA listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr class=\"header\"\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDubbel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eTrippel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpiced Ales\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eGrand Cru\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOther High Gravity\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eChristmas Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecialty Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eSaisons\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\n\u003cp\u003eFeedback and experiences from previous customers. \u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-9e9f227c0e6726003ff1e1e8cca516ad\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eKEEP AN EYE ON IT FOR THE FIRST DAY\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJames Simmons\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJul., 26th 2014\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003eWitbier, Blonde Ale\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eUsing a 1 litre starter on a 5 gallon batch, with a blow-off tube I still had a fair bit of clearing up to do. Fermentation kicked off in an hour or so, and the first night it sounded like there was a scuba diver in the room. Very banana smell which somewhat disappears over fermentation, this is a great quick and effective Belgian strain. Do not underestimate the violence of the fermentation. When making the starter, it blew off the aluminum cap... Highly recommended.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-2 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eUSE A BLOWOFF TUBE!\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003ePeter Matthews\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eSep., 9th 2013\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003eTrippel\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eUsed two vials to make a 2L starter for a 6 gallon batch of Trippel at 1.070. It took off within 10 hours and blew the lid off the fer-mentor! Make sure you use a blow-off tube and keep an eye on it for the first two days. I would recommend pitching at a low temperature as the yeast quickly gets out of control and rises in temperature if you're not careful. After two days of extreme activity things slowed to almost nothing and it has taken another two weeks to hit min attenuation - one more week should just about do it in the primary.\u003c\/p\u003e\n\u003cp\u003eAn interesting characteristic of this yeast is that it doesn't like to drop in temperature even by a degree - whatever your max temp is it really needs to stay there for the duration. Drop by a couple of degrees and it seems to go to sleep. Belgian breweries will let this stuff rise to 29oC but I doubt id risk this at home as it could easily get out of control. Initially a lot of banana flavors were present but these have really decreased over the two weeks so i'm hoping for a reasonably well balanced beer after racking in the secondary and leaving for a month or so. An interesting yeast so far that has required some attention (and cleaning of floors!).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-3 views-row-odd\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003e ... WILL BE IN MY NEXT DUBBEL ...\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJimmy \u003c\/span\u003e| \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 26th 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eBlond\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eThis yeast was pitched into my 3rd generation of a 6.9% Blond with the biggest recipe change being the yeast. The Blond came out with more spice than I could have imagined. You just can not drink this ale and believe that spices were not boiled into the wort. Wonderful yeast that will be in my next dubbel as well.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-4 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003e ... REALLY DELIVERED A BELGIAN TASTE\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eDoug\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 26th 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eTrippel, Saison\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eThe attenuation was great. 1081 finished at 1012 and a 1055 finished at 1006. The recipes both contained 15-20% sugar. The nose was on the fruity side as the fermentation temps were warm - pitched at 74F. The taste was much more spicy than fruity and really delivered a Belgian taste. The yeast flocculated more than I was hoping for, providing a nice clear beer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

White Labs Yeast - 550 Belgian Ale

Product Description
$8.99
Maximum quantity available reached.

Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.

Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

Style Rating Style Rating
Dubbel 2 Trippel 4
Spiced Ales 2 Grand Cru 2
Other High Gravity 2 Christmas Beers 2
Specialty Beers 2 Saisons 2

Reviews

Feedback and experiences from previous customers. 

KEEP AN EYE ON IT FOR THE FIRST DAY

By: James Simmons | Date: Jul., 26th 2014 | Beer(s) Brewed:Witbier, Blonde Ale

 

Using a 1 litre starter on a 5 gallon batch, with a blow-off tube I still had a fair bit of clearing up to do. Fermentation kicked off in an hour or so, and the first night it sounded like there was a scuba diver in the room. Very banana smell which somewhat disappears over fermentation, this is a great quick and effective Belgian strain. Do not underestimate the violence of the fermentation. When making the starter, it blew off the aluminum cap... Highly recommended.

 

USE A BLOWOFF TUBE!

By: Peter Matthews | Date: Sep., 9th 2013 | Beer(s) Brewed:Trippel

 

Used two vials to make a 2L starter for a 6 gallon batch of Trippel at 1.070. It took off within 10 hours and blew the lid off the fer-mentor! Make sure you use a blow-off tube and keep an eye on it for the first two days. I would recommend pitching at a low temperature as the yeast quickly gets out of control and rises in temperature if you're not careful. After two days of extreme activity things slowed to almost nothing and it has taken another two weeks to hit min attenuation - one more week should just about do it in the primary.

An interesting characteristic of this yeast is that it doesn't like to drop in temperature even by a degree - whatever your max temp is it really needs to stay there for the duration. Drop by a couple of degrees and it seems to go to sleep. Belgian breweries will let this stuff rise to 29oC but I doubt id risk this at home as it could easily get out of control. Initially a lot of banana flavors were present but these have really decreased over the two weeks so i'm hoping for a reasonably well balanced beer after racking in the secondary and leaving for a month or so. An interesting yeast so far that has required some attention (and cleaning of floors!).

 

... WILL BE IN MY NEXT DUBBEL ...

By: Jimmy | Date: Nov., 26th 2012 | Beer(s) Brewed: Blond

 

This yeast was pitched into my 3rd generation of a 6.9% Blond with the biggest recipe change being the yeast. The Blond came out with more spice than I could have imagined. You just can not drink this ale and believe that spices were not boiled into the wort. Wonderful yeast that will be in my next dubbel as well.

 

... REALLY DELIVERED A BELGIAN TASTE

By: Doug | Date: Nov., 26th 2012 | Beer(s) Brewed: Trippel, Saison

 

The attenuation was great. 1081 finished at 1012 and a 1055 finished at 1006. The recipes both contained 15-20% sugar. The nose was on the fruity side as the fermentation temps were warm - pitched at 74F. The taste was much more spicy than fruity and really delivered a Belgian taste. The yeast flocculated more than I was hoping for, providing a nice clear beer.