Belgian Low/Medium Gravity Ale Help - Page 3

Houblon · 02-10-2010, 11:40 AM

Quote:

Originally Posted by permo

I will try an orval for sure. I wonder if I can harvest yeast from that as well.

Yes, but I'll let you study some more about what you'll be harvesting from Orval.

Barc · 02-10-2010, 12:23 PM

Orval uses a strain of Brett to bottle condition. While you can harvest it easily, it isn't going to be something you can use to make an Orval clone from start to finish.

I also like Rochefort. It is interesting and is one not to miss. Do a quick Google search for Trappist breweries and take the list with you to the beer store... The only one you won't find (unless you're quite lucky) in a well stocked beer store is going to be Westvleteren as they don't sell it commercially in the US (or most anywhere else other than the monestary).

And Belgians, in general, are all over the map as has been stated. You can go from a simple lager to a saison to a single malt golden strong to an aged lambic to a complex dark strong and still only have tasted a small sample of what's out there. The beauty of it is, you can almost always find something you'll enjoy... and you'll get ideas to last you for years!

Houblon · 02-10-2010, 01:03 PM

Quote:

Originally Posted by Barc

Orval uses a strain of Brett to bottle condition.

This is Orval brett just starting to funk a batch of brew.

As for Westvleteren, you can find some at alot of Belgian pubs & even in Amsterdam (pubs & store).

permo · 02-10-2010, 02:56 PM

Well,, after about 10 hours there isn't much going on the fermenter. So far with the Chimay yeast I have found about 24 hours to be the normal lag time, so I am hoping this is true once again......

have you guys found this strain to be slow starting? I am hoping after my 10 hour work day today I at least have some signs of life...little white "clouds" on the surface or something. I do know for a fact I pitched quite a few active/healthy yeast cells into that wort so i am hoping it just takes a little time for them to acclimate and reproduce.

Barc · 02-10-2010, 04:15 PM

Quote:

Originally Posted by Houblon

As for Westvleteren, you can find some at alot of Belgian pubs & even in Amsterdam (pubs & store).

According to what they advertise, it isn't supposed to be resold. And you can only pick up a case at a time. I've only been to a few places in Belgium (and only the airport in Amsterdam) so I can't say for sure if people respect that. I've yet to see more than a single bottle here in the US at a store. And that was behind the counter.

Anyway, I'd give the Chimay a day to adjust and get started. I wouldn't worry until at least 2 full days had gone by. It was semi-slow to start (probably within 12 - 18 hours) but I had bubbles galore within 1.5 days.

Hermit · 02-10-2010, 04:19 PM

I think St. Barnubus? is supposed to be close to the Westy? They produced it before the monks took it 'back in house' and claim it is the original recipe? No?

Houblon · 02-10-2010, 04:47 PM

Quote:

Originally Posted by Barc

According to what they advertise, it isn't supposed to be resold.

Its a dirty little secret but supply & demand rules the market place.

Quote:

Originally Posted by Hermit

I think St. Barnubus? is supposed to be close to the Westy?

St Bernardus Abt12 is somewhat close but not really.

permo · 02-11-2010, 03:11 AM

Well, 24 hours after pitching my starter I am at full krausen. Ambient temp is 67, fermenter is at 72.....should be about perfect! I am so excited to get my hands an an authentic trappist yeast strain!