Author Topic: Wye 3522 Belgian Ardennes yeast for bigger styles  (Read 4187 times)

Offline MaltLicker

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Wye 3522 Belgian Ardennes yeast for bigger styles
« on: November 18, 2013, 10:48:48 AM »
Anyone made a higher OG Belgian Strong beer with this 3522 Belgian Ardennes yeast?  I've made nice a Belgian Pale and a tweener Pale/Dubbel with it before, but due to delays and yeast re-starts, I now have a monster starter and could go big with it. 

Debating either Dark Strong or Tripel or keeping it tame as a Blonde. 

Offline brewfun

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Re: Wye 3522 Belgian Ardennes yeast for bigger styles
« Reply #1 on: November 18, 2013, 11:56:36 AM »
I'm thinking Quad. It's fall and that should be perfect around Christmas/New Years.

I've used the White Labs version and it is very smooth if kept cool (68-70 ish) for the first 4 days, then left to float up to 75-78 is to finish. With a large starter you shouldn't have any issues with it stalling out, especially if you reserve sugar additions for post primary. I'm predicting smooth fruitiness and medium low peppercorn spicy phenols.
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Offline MaltLicker

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Re: Wye 3522 Belgian Ardennes yeast for bigger styles
« Reply #2 on: November 18, 2013, 03:35:00 PM »
With a large starter you shouldn't have any issues with it stalling out, especially if you reserve sugar additions for post primary.


I have some dark candi syrup to use up, and I have been wanting to try adding the simple sugar after fermentation started.   Do you just boil/cool it on day 4 or 5 and add it then?   After most maltose is gone?

Offline brewfun

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Re: Wye 3522 Belgian Ardennes yeast for bigger styles
« Reply #3 on: November 18, 2013, 05:22:37 PM »
Yes! Exactly. If you're thinking over 20%, adding a little yeast nutrient like DAP or GoFerm would be good insurance.
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Offline Slurk

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Re: Wye 3522 Belgian Ardennes yeast for bigger styles
« Reply #4 on: November 19, 2013, 08:35:43 AM »
Yes! Exactly. If you're thinking over 20%, adding a little yeast nutrient like DAP or GoFerm would be good insurance.

I once had a fermentation stop after adding the total amount of sugar at the same time (2 days after "Krausen").  The amount of sugar must have been around 20% of the total grain bill for a Tripel/Quadrupel type of beer that I brewed those days. I blamed it on the sugar. Since then, and if I'm adding these amounts of sugar, I use to split up the total amount of sugar (20%) in 2 batches (10%+10%). I add the batches to the primary with 2 days in between.
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Ready to drink: Slurk Fjellbrygg, Slurk Foeyn Ale, Slurk Agurk (Cucumber Wit), Slurk Belgian Blonde, Slurk Eng (Raspberry Wit), Slurk Hav (Seaweed Wit)
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Offline MaltLicker

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Re: Wye 3522 Belgian Ardennes yeast for bigger styles
« Reply #5 on: November 19, 2013, 04:12:08 PM »
I was thinking around 0.5 to 0.75 lb of sugar in the end of boil, and then 1.0 to 1.5 lb of sugar and the candi syrup later, like day 4 or 5, after >2/3's of the attentuation is done.    total would be 2# sugar plus the syrup, which is 1.032 I think. 

Offline Slurk

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Re: Wye 3522 Belgian Ardennes yeast for bigger styles
« Reply #6 on: November 19, 2013, 05:37:30 PM »
Sounds perfect Maltlicker :)
Ad Fundum!

Ready to drink: Slurk Fjellbrygg, Slurk Foeyn Ale, Slurk Agurk (Cucumber Wit), Slurk Belgian Blonde, Slurk Eng (Raspberry Wit), Slurk Hav (Seaweed Wit)
Aging: Slurk Whirled White Wheat (Wit)
Fermenting:
Next brew: Slurk Hav