Sculpty Posted June 18, 2011 Share Posted June 18, 2011 G'day, In my search for the perfect Belgian Trappist Ale recipe I have just ordered some Safbrew S-33 Ale Yeast... apparently this is the go for these brews. Anyone used it - how have they found it? Any pointers? Cheers! Link to comment Share on other sites More sharing options...
Muddy Waters Posted June 18, 2011 Share Posted June 18, 2011 I've never used it myself but it sounds like the one to use. There would also be some comaprable liquid yeasts. Link to comment Share on other sites More sharing options...
Sculpty Posted June 18, 2011 Author Share Posted June 18, 2011 Cheers for the reply. What yeast strains have you used for this style of beer Muddy, any advice as to what is best? Link to comment Share on other sites More sharing options...
NewtownClown Posted June 18, 2011 Share Posted June 18, 2011 S-33 is good for this style, but I do prefer the wyeast 1388 or 3787. They both have a broader temp. range and attentuate higher than the Safbrew. Seeing as the style is yeast driven andferment temps greatly affect the esters and phenolics produced, they allow for more creative freedom. You could spend the rest of your brewing life exploring this style alone! Go with the Safbrew for now. If you are adding a load of simple sugars in your recipe, it is best to add it over time after fermentation has started. Also, I imagine this is a high gravity ale so, at the very least, hydrate the yeast first or make a decent starter a day or two prior to pitching. Link to comment Share on other sites More sharing options...
Sculpty Posted June 18, 2011 Author Share Posted June 18, 2011 Some good advice there thanks... Excuse my ignorance but why is it best to add simple sugars over time after the fermentation is going? Link to comment Share on other sites More sharing options...
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