Belgian IPA, 2 Yeasts?

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Permalink Reply by Chris P on May 1, 2013 at 2:00pm

I thought it would be like Stone's Cali-Belgique and would have 570 but either should get close.

Would like to know re: why the US ale yeast also. Maybe it helps with the hoppy IIPA side of things and brings through those characteristics. Just speculating though.

 

I love Le Freak! MMmmmmMMMmmm

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Permalink Reply by Crusader-Rob on May 1, 2013 at 4:41pm

Your thinking the Us Yeast is there for the hops?

I can only think of that reason as well... I've asked the question on the thread, so we'll see.

I'm not making thebeer, I was just searching around and stumbled across it, I might make it one day though, never had the beer myself...yet. sounds like I might have to.

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Permalink Reply by Crusader-Rob on May 2, 2013 at 6:35pm

Heres a response I got, seems Believeable. 

you want a combination of the two yeast flavors and the other is that this is a high gravity beer and the second addition helps fermentation.

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Permalink Reply by Chris P on May 2, 2013 at 8:44pm

Oh sweet. Thanks for the update. If it is 001 and 550 or 570 do you need to make a starter for each? Or just the first one?

I am not up with the play and underpitched the only time I tried liquid in a stout. Didn't get down as far as it should and was a pretty sweet stout.

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Permalink Reply by Crusader-Rob on May 3, 2013 at 7:21am

Oh ok, in particular with belgians, It seems the 001 yeast is merely to help with attenuation, and I'd have a guess a small 1-1.5litre starter would probably be fin after the 24hour period.

a normal sized starter for the belgian yeast I'd say would be a good size one, based on Mr Malty.

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