Belgian-American Stout?

[rehab]

The local BrewPub is very generous to Homebrewers and give away the yeast on a Friday arvo after they have made a batch.
They have Wyeast 1388 (Duvel) and 3787 (Westmalle) blended this week as they are doing a barrel aged series called the "Waikato Belgian Project" where they will barrel age over the next few years.

I was going to put down a Black IPA or American Stout but being a cheap bugger thought of using this blend to cross over into another style again... is this wise or just stupid for crossing things that don't go together?

For the BIPA or Stout I was thinking of Chinook for Bittering and a Dash of Amarillo along the way...

Has anyone here gone along these lines?

If so any good come of it?

Cheers h34r:

 

[chrisso81]

Murray's Heart of Darkness - Look into it brother :kooi:

 

[rehab]

Murray's Heart of Darkness - Look into it brother :kooi:

Sweet man will check it out!

 

[rehab]

Well, I grabbed the blended stout today in a "Chicken Tonight" Jar. They were using it in a 7.7% Dubbel and gave me a taste of the Dubbel and the jar of yeast.
Dubbel will be great when conditioned. Heck, it was great out of the conditioning tank!

One thing though. He said for a 20 litre batch I should be able to use half at 22 deg (he said their Dubbel naturally rose to that temp and they held it there) I am not too sure though how high in gravity I should go? Im reasonably happy to go off and make a 5% er but will I be able to go higher? Also the yeast has now gone from a full jar to compacting down to half a jar. Does this now equate to the half amount of yeast I can use or will it be half again?

I know I should go off and do some reading but can someone point me to the particular thread that may help me? Also for a bit more info he said it ripped through that double at 80% + efficiency...

Cheers from a first time slurry re-userer!

 

[rehab]

Any one able to help with any ideas?

 

[mckenry]

Any one able to help with any ideas?

It has just compacted. It doesnt mean there are half the yeast cells left, just from volume. There are calculators to determine viability, based on age though. yeastcalc.com is one of the best, but with using slurry, like you are, you should check out the calculator on MrMalty.com

You have enough by the sounds of it to do higher gravity. It sounds fresh enough to not bother with a starter, so just have a look at mrmalty to work out how much slurry you need for a batch volume of X Litres, with a start gravity of 1.XXX