Belgian Blonde

[Supra-Jim]

I've currently got a Belgian Blond Ale (ala Jamil's recipe) sitting in the fermenter (smelling beautiful) and am having some thoughs/confusion about this brew once fermentation in finished.

Given all of the lovely yeast derived aromas and phenols that we love in our Belgians, should i be crash chilling this (and knocking out some of the yeast) for a few days prior to kegging? Or should i just put it straight in the keg once fermentation is finished??

Cheers SJ

 

[jimmyjack]

yes I would crash chill after reaching my final gravity/ I have even been know to filter a Belgian. I hate yeasty beers


Cheers,

JJ

 

[Swinging Beef]

Unless you are a big fan of cloudy, bready beers, I would say chill, too.
Aromas will remain.
What yeast did you use?

 

[Supra-Jim]

I used Wyeast 1214 for this one.

Looks like chilling is the way to go. Wasn't sure and didn't want to go knocking out all the good stuff.

Cheers SJ

 

[drtomc]

Perhaps there is some slight confusion at work. When people talk about flavour from the yeast they usually mean the tasty compounds released by the yeast into the beer, not the flavour of the yeast themselves. Fomer - delicious; latter - not so (usually).

T.

 

[Supra-Jim]

Yeah, i think i did get a little confused on this one. At the same time I was thinking i couldnt't remember a Leffe blonde being anywhere a clear beer in the glass, so i thought i'd double check.

Cheers SJ

 

[Sammus]

Yeah, a few belgians I've had recently included bold print on the label ensuring you pour the yeast into the glass with the beer.

 

[Swinging Beef]

Belgian blond is a style that is meant to be reasonably clear.
The commercial examples tend to have chill haze.
Blond was introduced to compete with the pilsner market

 

[Sammus]

ah, somehow I managed to miss the word 'blonde' in the title. My bad.