Beer Forum

I will be attempting my first belgian dubble, a recipe I worked up, taking input from half a dozen recipes and ideas. ITs on my lappy at home so I can give spec right now, but I picked up a vial of WL abbey ale yeast WLP 530 at the LHBS today. Whats your opinion on this yeast? pros/cons, likes/dislikes?
Crut

I have used it a few times, but not for a dubbel. Be prepared for a long lag time unless you make a big starter. I let it go at about 65 for a day or two then throw a heater belt onto it. After it heats up to 76-80 it becomes very active and has a thick krausen of a peanut butter consistency. It is unbelievably stinky too. Like stinky socks left in a horse stall. I panicked the first tiem I smelled it. Oh, and use a blowoff tube for sure.

I just let it sit on its yeast for a month or so, keeping it warm for the first 10-14 days. if it is not finishing out, then you might need to coax it a bit, but I've found that it does fine given enough time, but it doesn't like cold. Sometimes it has taken a week to drop just a couple of gravity points.

Just because I've had a few good batches with this yeast, I've decided to stick with it for all my belgian styles (not including saison). No point in learning how to use another one.

i've tried just about every belgian strain and the WLP530 is my favorite. not as harshly phenolic as WLP500 and more spicy. i start low at 64 and ramp up one degree per day to about 68-70 depending on gravity. for a 6.5% dubbel 70 will work, for stronger belgians keep the temp lower. if you don't have temp control, wing it, just don't go too hot.