Has anyone tried using Belgian style yeasts?

[biker geek]

I am in search of different yeast to try for whiskey ferments, and am thinking about trying some of the Belgian yeasts(just Sacch., no other bugs). The reason I haven't tried any yet is that I believed the phenolics produced by Belgian yeast would give me a banana/clove tasting distillate.

Have any of you tried Belgian yeasts for Whiskey?

[Killrb13]

Havent used it for whiskey but have for an amazing heffeweizen. You will get very light butter notes a LOT of bananna a little orange or citrus and a light hint of clove. If you try to go above 1.05 SG you will start getting strong diacetyl smells (butter) and a slippery texture. Since you wont be drinking it before distilling its not a huge issue, however, it has been know to carry the buttery diacetyl smell through distillation since diacetyl compounds boil at 88c. Wyeast makes a great belgian yeast that can tolerate 12% Ill look it up if youre interested.

[Killrb13]

Wyeast 1214

[Windy City]

I have used Wyeast 3944 Belgian Wit many times for my bourbon, with good sucsess. It finishes dry (last ferment finished at 0.996) . I use a wheat DME as a starter and pitch heavy after siphoning off the exsess wort. I like the Wit for a bourbon or whiskey. I have played around with Hefe yeasts for rum to bring over some clove/banana flavors.
My belief is using specialty yeasts will add that little something extra to your finished spirits as long as you are doing everything else right.

[Beerswimmer]

I made a Don De Deiu clone with the Unibroue yeast from White Labs and re-used it for some rum. It was absolutely "Belgian" tasting! I used it for only 2 generations, but it was very unique! Good stuff! I say try it and see if it floats your boat.

[Jimbo]

I have used Wyeast 3944 Belgian Wit many times for my bourbon, with good sucsess. It finishes dry (last ferment finished at 0.996) . I use a wheat DME as a starter and pitch heavy after siphoning off the exsess wort. I like the Wit for a bourbon or whiskey. I have played around with Hefe yeasts for rum to bring over some clove/banana flavors.
My belief is using specialty yeasts will add that little something extra to your finished spirits as long as you are doing everything else right.

+1