What yeast have you found to give the strongest / most Belgian flavor?
How about pitch rate? I'll be putting 11 gallons of 1.055 wert mashed at 150F into a 15 gallon fermenter. Is a single one month old smack pack good enough? I've read a lot of the flavor (esters? phenols?) arise during the growth phase.
And finally temperature. What fermentation profile have you found effective? I have temperature control in my ferm chamber so can control that.
(I posted a similar question in the recipe section.)
Thanks!
How about pitch rate? I'll be putting 11 gallons of 1.055 wert mashed at 150F into a 15 gallon fermenter. Is a single one month old smack pack good enough? I've read a lot of the flavor (esters? phenols?) arise during the growth phase.
And finally temperature. What fermentation profile have you found effective? I have temperature control in my ferm chamber so can control that.
(I posted a similar question in the recipe section.)
Thanks!