Wyeast 1214

[sdixon]

Does anyone have a Belgian style pitched with 1214? Mine will probably be kegged this Sunday (from slant). I would love to compare. My first experience with Belgian yeast and in primary tastes kinda odd and funky sour. Not necessarily bad, but unfamiliar. Also happy to have Belgian fans taste mine for comments.

[Richard]

If it's funky sour chances are some lacto or aceto bacteria got in there... not necessarily out of place in a Belgian, but it's unlikely that's from the yeast. By all means we'll give it a go and see if we can place it

[Kyle]

I've heard people describe esters of that yeast as tasting like tea or possibly butter and tea.

Incidently, I found in my attempt at quasi-cloning Chimay Red, that it tasted best 7+ weeks from brewday.

[sdixon]

Kyle - It certainly does get better every couple of days. I left it in the primary for 2 weeks and I just racked into secondary last night. TBH I'm not sure how to classify the taste... maybe tea, but not sure. It has a bit of the taste I get mid mouth from  a De Koninck, but I'm really grasping here. All in all, I'm thinking it's just an unfinished beer that I don't have a history with, so I'm hoping it's just fine.