Snow
Beer me up, Scotty!
- Joined
- 20/12/02
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I recently scored two foils of the Wyeast 3944 Belgian Witbier and the Wyeast 1214 Belgian Ale. I am planning to make a Belgian ale, relatively dark and complexly malty, in the order of a 1060-1065 OG. Can anyone suggest which out of these two yeasts would be best to use? Does anyone have any experience with the particular flavour profile of either of these yeasts? The Wyeast website is a bit vague, but mentions that the 3944 produces dominating phenols and the 1214 produces estery and is good for high gravity beers. I'm leaning towards the 1214, with a cool ferment to keep the esters down.
Any comments?
Cheers - Snow
Any comments?
Cheers - Snow