Has anyone used BE-256 yeast in a Stout?

[Joerg]

A Belgian Quad and an IPA are coming off primary end of this week. Next
up for brewing a few days later are a Stout and a Koelsch. Of course the
Koelsch needs fresh yeast under this scenario. For the Stout I'd
normally harvest some of the US-05 from the IPA but I have always
wondered, how would a Stout fermented with BE-256 taste?

I'd harvest some of the Belgain Quad trub which was done with BE-256.
The remainder is always turned into bread starter dough, then later a
nice European style bread with a "hop twang". Sometimes a lot of hop.

The reason I ask is that I don't want to ruin a whole 5-gallon batch and
3-4h of work.

[Joerg]

Post by Joerg
A Belgian Quad and an IPA are coming off primary end of this week. Next
up for brewing a few days later are a Stout and a Koelsch. Of course the
Koelsch needs fresh yeast under this scenario. For the Stout I'd
normally harvest some of the US-05 from the IPA but I have always
wondered, how would a Stout fermented with BE-256 taste?
I'd harvest some of the Belgain Quad trub which was done with BE-256.
The remainder is always turned into bread starter dough, then later a
nice European style bread with a "hop twang". Sometimes a lot of hop.
The reason I ask is that I don't want to ruin a whole 5-gallon batch and
3-4h of work.

Well, here we are 16h after cool-down and no fermentation activity yet :-(

If it doesn't start today I might have to pitch a pack of US-05.

[Baloonon]

Post by Joerg

Post by Joerg
A Belgian Quad and an IPA are coming off primary end of this week.
Next up for brewing a few days later are a Stout and a Koelsch. Of
course the Koelsch needs fresh yeast under this scenario. For the
Stout I'd normally harvest some of the US-05 from the IPA but I have
always wondered, how would a Stout fermented with BE-256 taste?
I'd harvest some of the Belgain Quad trub which was done with BE-256.
The remainder is always turned into bread starter dough, then later a
nice European style bread with a "hop twang". Sometimes a lot of hop.
The reason I ask is that I don't want to ruin a whole 5-gallon batch
and 3-4h of work.

Well, here we are 16h after cool-down and no fermentation activity yet :-(
If it doesn't start today I might have to pitch a pack of US-05.

I've had yeasts take longer to kick in.

There are US breweries that have "Belgian" stouts but I'm not a huge fan --
I sort of have it in my head that dark beers with Belgian yeasts are better
with more caramel and fruit instead of roasted flavors. It may be more of
an issue with personal expectations, though. Longer aging may well mellow
it out.

[Joerg]

Post by Baloonon

Post by Joerg

Post by Joerg
A Belgian Quad and an IPA are coming off primary end of this week.
Next up for brewing a few days later are a Stout and a Koelsch. Of
course the Koelsch needs fresh yeast under this scenario. For the
Stout I'd normally harvest some of the US-05 from the IPA but I have
always wondered, how would a Stout fermented with BE-256 taste?
I'd harvest some of the Belgain Quad trub which was done with BE-256.
The remainder is always turned into bread starter dough, then later a
nice European style bread with a "hop twang". Sometimes a lot of hop.
The reason I ask is that I don't want to ruin a whole 5-gallon batch
and 3-4h of work.

Well, here we are 16h after cool-down and no fermentation activity yet :-(
If it doesn't start today I might have to pitch a pack of US-05.

I've had yeasts take longer to kick in.

I looked inside 24h after pitching and there was absolutely nothing. Not
one wee bubble. Didn't want to let the whole batch turn sour on me so I
pitched another dry pack of BE-256 which got it going about 6h later.

The first pitch was harvested trub from a Belgian Quadrupel. It had been
in the fridge for four days. Beats me why it had died because we used
the same trub on the same day to make the starter dough for a "hop
bread" which rose nicely and almost instantly as usual.

I use a lot of harvested trub to start another batch, up to 4th
generation, and it kicks in faster than dry yeast. Usually within less
than 4h. Not this time, for whatever reason. Since dry yeast now costs
$5 or more per pack than also saves money.

Post by Baloonon
There are US breweries that have "Belgian" stouts but I'm not a huge fan --
I sort of have it in my head that dark beers with Belgian yeasts are better
with more caramel and fruit instead of roasted flavors. It may be more of
an issue with personal expectations, though. Longer aging may well mellow
it out.

It's an "exbeeriment". My Stout also has 1-3/4lbs of honey in it per
5-gal batch, added right a the beginning of the cool-down (coil). I like
my beers on the heavy side. I've read about the banana flavor and stuff
that can develop, just wanted to try it. Other than one guest I am
usually the only one drinking Stout here. If it's not so good I'll go
back to US-05 or Nottingham for Stouts.

[Joerg]

Post by Joerg
A Belgian Quad and an IPA are coming off primary end of this week. Next
up for brewing a few days later are a Stout and a Koelsch. Of course the
Koelsch needs fresh yeast under this scenario. For the Stout I'd
normally harvest some of the US-05 from the IPA but I have always
wondered, how would a Stout fermented with BE-256 taste?
I'd harvest some of the Belgain Quad trub which was done with BE-256.
The remainder is always turned into bread starter dough, then later a
nice European style bread with a "hop twang". Sometimes a lot of hop.
The reason I ask is that I don't want to ruin a whole 5-gallon batch and
3-4h of work.

I just transferred the Stout to secondary. Tried a sip. Then another.
And another, then just for good measure a couple more. Smooth!

If it comes out of secondary still tasting like this I think I'll be
always using BE-256 on Stout from now on. A possibly aggravating
circumstance could be that I spent too much time in Belgium.