In a recent thread about S-33 and T-58 yeasts, one confrère suggested using S-33 for a Belgian Blonde. This style has some added sugar, which might balance out the lowish attenuation of S-33. Inspired from the guidelines from BYO (http://byo.com/bock/item/2827-belgian-blond-style-profile), I am considering the following: Batch size 16L, Boil size 8L. Boil time 30 minutes 1.5 kg Extra Light DME 1.0 kg Extra Light DME (late addition) 0.3 kg brown sugar (late addition) 20g Hallertau Blanc 9%, 10g german Comet 8.7%, pre-boil, 30 mins Fermentis Safbrew S-33 I think I'll plonk in the hops once the water starts heating, in the spirit of First Wort Hopping. The guidelines call for noble hops, which I don't have. HB seems like it *could* fit the bill but I haven't got enough to reach desired IBUs, which is why I'm considering Comet. Might be too adventurous, but I have a feeling it could be nice. I also have some Swiss Perle, which might fit the bill. Or I could resort to our good friend Magnum. I'm straying from the guidelines a little, but hey.