Belgian Ardennes is a nice clean yeast for that style. Just be sure to keep the temp. mid 60's or so to control the phenolics. I bet you could even make a good BPA with 1214 too!
"A bad man is a good man's job, while a good man is a bad man's teacher."
I posted the same question in the fermentation section!!!
Wyeast recommends the Ardennes, the Belgian Wheat (1214), and even the Trappist/High Gravity.
"Canadians are always dreaming up a lotta ways to ruin our lives. The metric system, for the love of God! Celsius! Neil Young!" - Gus (Brad Sullivan), in "Canadian Bacon".
if you're planning on brewing that belgian pale ale again anytime soon, 3655 is part of the January-March VSS series
On tap 1: Dry Irish On tap 2: El Jefeweizen On tap 3: Vienna kegged: Rye Amber, Belgian Dark Strong, CYBI Mirror Pond, Irish Red, RIS lagering: Vienna, Helles, Cream Ale, CAP
