Lallemand Abbaye

[Laripu]

Has anyone tried this yet? I'm considering it in the near future, depending on whether it's sold at a reasonable price at my LHBS.

[Laripu]

I'll be brewing with Lallemand Abbaye on Sunday. I plan to make a 0.75L starter Saturday.

If anyone's tried it, I appreciate any experience you might have to share.

The batch will be 23L, soft, filtered water, 7 lb German pils malt, 7 lb German rye malt, 2.5 lb honey, Citra and Liberty hops to 42 BU.

I'll let you know how it goes.

[MTW]

Maybe one day I will get around to trying this, and the Fermentis Abbaye.

Just a cell density of 5 Billion cells per g. That's going to have to work hard in some strong Belgian beers without a big starter, or many packets. Surely cancels out one of the main benefits of dry yeast.

[Laripu]

I always make a starter with either dry or liquid yeast. Usually 0.75 L for ales, and 2 L for lagers.

I find that dry yeasts have improved tremendously in the 25 years I've been brewing. The reason I like them is that they're better able to survive Florida heat during transport from the LHBS to my home. It's only 30 minutes away, but 35°C in the summer is difficult, especially if I load the trunk and then have a beer (because my LHBS is also a microbrewery). In winter, daytime temperature may be as low as 20°C, and I buy liquid yeast in winter, normally.

[TheSumOfAllBeers]

Bring a camping cool box, cool bag. Fully loaded with ice packs. That will provide a lot of transport protection, and should allow you to relax some.

[Laripu]

Bring a camping cool box, cool bag. Fully loaded with ice packs. That will provide a lot of transport protection, and should allow you to relax some.

I do that for groceries. It's actually fairly common around here. The one time I did it for liquid yeast, the liquid yeast turned out dead. Could have been coincidence.

When I do get liquid yeast, I don't put it in the trunk (boot, to you), I bring it into the passenger compartment with me, and just drive straight home.

I mistyped in the previous post. Winter day time here may get to 10°C. Night occasionally drops to near freezing (and native Florideans freak out a bit). But 20°C is also pretty typical.

[Rick_UK]

I have used the Safbrew Abbaye dried yeast (see thread below) and it was excellent. Not sure if its the same strain, may well be.

Rick

[6470zzy]

I'll be brewing with Lallemand Abbaye on Sunday. I plan to make a 0.75L starter Saturday.

If anyone's tried it, I appreciate any experience you might have to share.

The batch will be 23L, soft, filtered water, 7 lb German pils malt, 7 lb German rye malt, 2.5 lb honey, Citra and Liberty hops to 42 BU.

I'll let you know how it goes.

I was looking at the yeast at the homebrew supply last evening, I ended up purchasing a pack of T58 and one of S33 instead. The 2 of them together were cheaper than the Abbaye !

[Rick_UK]

Bring a camping cool box, cool bag. Fully loaded with ice packs. That will provide a lot of transport protection, and should allow you to relax some.

Wouldn't a small vaccum flask be easier for something as small as a sachet of yeast? (Not that it gets much above 20 here in northern England!)

Rick

[50quidsoundboy]

i'm still a bit sceptical about Belgian-style dried yeasts (dunno why) but I did try their Belle Saison recently, fermented it at 29C and was very happy with the result, I got a very plausible and dry saison.

[TheSumOfAllBeers]

Belle Saison is a great yeast, and it's very easy to get good results with it. It's vicious attenuation make it very useful in other styles too.


Mangrove Jack make a Belgian ale yeast that I have used once, but on an odd recipe that doesn't showcase it. Would like to heat others opinions on it.

Brewferm Blanche OTOH makes a good wit from what I have heard

[Rookie]

I was looking at the yeast at the homebrew supply last evening, I ended up purchasing a pack of T58 and one of S33 instead. The 2 of them together were cheaper than the Abbaye !

Contrary to popular opinion S-33 is not a Belgian yeast, it's the old Edme yeast.

[Laripu]

i'm still a bit sceptical about Belgian-style dried yeasts (dunno why) but I did try their Belle Saison recently, fermented it at 29C and was very happy with the result, I got a very plausible and dry saison.

I made a very good strong saison with it a while ago. But I fermented at 73°F, approx 23C, which is room temp around here.

That's what led me to try Abbaye. I'll be siphoning the Abbaye beer on Sunday. It's a strong rye. I'm looking forward to tasting a bit when I do that.

[super_simian]

Mangrove Jack make a Belgian ale yeast that I have used once, but on an odd recipe that doesn't showcase it. Would like to heat others opinions on it.

I did a run of Saisons and BSA's 18 months ago alternating Belle Saison and MJ Belgian. Much preferred the Belle Saison beers; found the MJ to be very...coarse? The MJ is too attenuative to do a non-Saison Belgian IMHO. Like 90%+ AA.

[TheSumOfAllBeers]

I did a run of Saisons and BSA's 18 months ago alternating Belle Saison and MJ Belgian. Much preferred the Belle Saison beers; found the MJ to be very...coarse? The MJ is too attenuative to do a non-Saison Belgian IMHO. Like 90%+ AA.

I think that's the exact experience I got too.