04/05 evening brew

[Vossy1]

Nice one AT

That's a very interesting looking ingredient list...

Will be interested to see how you think the differing age bottles compare

[JacktheMac]

Yes it's the same strain of yeast, according to the Chimay website the beer is centrifuged to clear but then the original strain of yeast is reseeded for bottle conditioning
If you have a look at the second page of this Thread you'll see the yeast in action.

Thanks for that ts, inspirational stuff. I noticed you had a taste back in March - how did it turn out in the end?

[tubby_shaw]

Yes it's the same strain of yeast, according to the Chimay website the beer is centrifuged to clear but then the original strain of yeast is reseeded for bottle conditioning
If you have a look at the second page of this Thread you'll see the yeast in action.

Thanks for that ts, inspirational stuff. I noticed you had a taste back in March - how did it turn out in the end?

Very nice
It's earmarked for Christmas, but just having a sneaky pint now and it's definately mellowing and becoming smoother

[Niall K]

Hope is all goes well AT

It's gonna be a long wait it needs six months at least, i was thinking about trying a bottle every month and comparing results? maybe let a few bottles go for a year or more

I would find it hard to leave them for a year or so

[prodigal2]

Great to hear that you are making a beer to lay down AT.

Should be a great crimbo present to your self.

supplies permiting I will be joining you and Wez on the darkside next week.

[AT]

everything went to plan except the hop strainer was blocking again but i won't bother about that cause i won't be doing any high gravity beers for a while now. Made my yeast starter yesterday before i started but there is still no movement from it all i can do is wait for a few more hours

[AT]

yeast starter never started, i've just made up another one using the yeast from a Chimay blue bottle so fingers crossed

[Wez]

Fingers crossed AT, let us know...

[AT]

120mm yeast cake, this is like turbo cider except the airlock is even more active

[SteveD]

Nice one Alexander, good luck.

I've been thinking about doing some Chimay. Is the WLP500 the original yeast? I've been looking at yeast for these brews - according to Brew Like a Monk these beers are heavily attenuated for their OG (about 89%), whereas the white labs yeast figure says 75%. I wonder if the standard yeast attenuation figure doesn't take into account the amount of added sugar adjuncts in the wort?

I "lifted" the yeast for my Chimay red attempt out of a bottle of the beer, it took my beer from 1.064 1.006 in 5 days at 20C
It is more than a little attenutive

Good luck with your brew AT

Good luck with the brew - they're not beginner's beers! About the attenuation - you have to bear in mind that the recipe, like many 'trappist' brews, and Duvel, etc, have a fair whack of sugar in it which will ferment right out, making you think that the yeast is more attenuative than it is. To get a clearer picture, work out the gravity contribution from the malt, and see what it drops to from there. Also it's apparent attenuation, not actual, due to the thinning effect of the alcohol near terminal gravity.

[AT]

probably should have mentioned, my starters never worked so i rehydrated 2 packs of safale and pitched that. Probably won't taste as good but i had no other option