Chimay Blue

[agentgonzo]

Chimay use the same yeast for all of their beers and I believe that it is the primary strain that is bottled (disagree with an above poster). I recultured some yeast from a Chimay red last year to make a blue clone and it was fantastic. The yeast was healthy and after stepping it up two times I threw it in to ferment. Took off quite quickly and took about 12 days to ferment to about 8-9%.

[Calum]

Cheers Agentgonzo,

I have stepped up to a 3 litre batch with DME and now have a decent amount of slurry to work with. I've just had a sniff and it certainly smells clean but also has those typical Chimay smells.

I have a friend who has offered to acid wash the yeast for me, that way I could store it until I am ready for a Chimay clone.