I get a ton of clove and leathery phenols from my current batch with BE-256. I think the common knowledge regarding BE-256 being POF- is false... in MY experience.
Completely the opposite here, for me. I even use BE-256 as part of my house blend for anything 'British'.
Pfff... I wouldn't...
Hasn't that been shown to be the old Edme British yeast? I've had good results brewing bitter and mild with it.
Yes. Exactly.
Exactly, what? Breweries in different countries have genetically similar yeasts. Duvel and McEwans being a classic example, but one makes an iconic Belgian beer, the other certainly never has. De Dochter van de korenaar uses an american yeast to make Belgian beer. Where did EDME source the yeast they cellotaped to their tin can?
Well, I have thought about it, and have decided that I will not use or recommend a yeast that has an average attenuation of 67% to be used for Belgian ales. Unless perhaps you were to pitch a second higher attenuating yeast along with it.
67% average attenuation in all malt worts. S-33 can't utilise maltotriose, but if you're mashing to create a highly fermentable wort and adding sugar, as a Belgian brewer would, this becomes less of issue. Which goes back to my comment about process and thinking outside the box. If you think like a Belgian brewer, then S-33 can quite easily be a Belgian yeast, it doesn't need to ferment what it doesn't encounter much of in the wort.
I once brewed a pale ale that went from 1.050 to 1.010 with a pack of s-33 and a pack of Muntons co-pitched.So you can get higher attenuation from S-33 after all.
Depends on the grainbill. I had a porter with 22% specialty malts that only dropped to 1.022 from 1.053 with S-33.
I've not used it, although have used WY1762 Belgian Abbey II which is said to be the same Rochefort strain. It worked really well in an Imperial Stout.
