BearMe

Recipes 

nbw,

Have you made this clone yourself? If so, did it turn out rather well or were there any noticeable differences? Thanks

niquejim

Recipes 

It's very good. It's the same recipe I linked to on page 1

donjonson

Recipes 

Just out of curiosity, how long did you age it in the bottles before it tasted good? I know some are ready as soon as carbed and others have to age for weeks or months in the bottle.

Whippy

Recipes 

Thank you all very much for the tips on this beer. This thread will be very useful to me this month, as I will be creating my own version of this one with a few changes.

Since the Wyeast 3864 is not available at this time, what substitute would you recommend? I figured on using Wyeast 3787 Westmalle. Does this sound like a good choice?

I first had La Fin du Monde at Epcot Centre in Florida, and it came off a tap. This particular beer most definately had clove and bubblegum flavors, something I am used to being attributed to Weizens. I read somewhere (either online or on a bottle) that Unibrue uses 3 seperate yeast strains in La Fin du Monde. Do you think one of these yeasts might be a Weizen yeast?

I have since had La Fin in the bottle and could not pick out the clove/bubblegum flavors, but it was certainly there the first time I sampled.

__________________
Two weeks to ferment, two more in the kegs
but in just one night it was drained to the dregs

Sardoman

Recipes 

I am interested in this idea that one of the strains could be a weizen yeast. The beer is definitely cloudy and the label states that it is fermented with a special blend of strains.

I plan to get to the bottom of this. I took some bottle sediment a couple of days ago and it is growing quite slowly. No surprise, since it came from a high grav. beer.

My searches have turned up some conflicting information on this beer.

Here is a list in which someone claims to have had success in culturing the yeast from a bottle:http://www.nada.kth.se/~alun/Beer/Bottle-Yeasts/

Here someone gives a little more detail, but clearly did a bulk harvest in liquid, never separating to single colonies. http://www.homebrewtalk.com/f12/la-fin-du-monde-yeast-harvest-119973/ The thread goes off the rails and doesn't have a resolution.

Here we have someone claiming that this ale is bottled with a different strain than was used for fermentation: http://www.homebrewtalk.com/f14/la-fin-du-monde-12244/

I am not inclined to believe this last claim but I would be happy to hear anyone chime in with more information.

Since different strains have different flocculation characteristics, my yeast harvest is not likely to consist of the same strain ratio as was used to pitch. Therefore it seems like it would be best to separate the strains and pitch separate starters.

In order to determine if there are different strains in that bottle I am going to streak my harvest to single colonies and make many small starters with individual colonies. My hope is to find different flavor profiles in the starters that can help me to identify the different strains and separate them. I know there are probably better ways of doing this, and I am open to suggestions.

...and waiting for Wyeast 3864 to come out again is just not as fun.

divvy9

Recipes 

Subscribed for more info on one of my favorite breweries. Any info on obtaining their yeast characteristics would be awesome.

Skyforger

Recipes 

Unibroue's yeast strain is definitely more similar to the wit/weizen type strains than the trappist type strains. Many people have a strong association between belgian style beers and trappist strong ales, and have heard that the brewmaster at Unibroue came from Chimay, and just assume that they must use a trappist-type strain. They also make mostly much stronger, barley-centered beers with that yeast, so the picture becomes distorted a bit. But try a weizenbock once - such as Victory Moonglow - and you'll see what I mean.

If I were to try to clone a Unibroue beer without the Belgian/Canadian strain, which hasn't been available for a good while, I'd try splitting a batch between WLP 380 and WLP 400, see which is closer.

pyro2k

Recipes 

I didn't notice a substantial honey flavor the last time that I had a fin du monde. Is there a strong reason that honey is used instead of typical tripel sugars?

Would it be better to utilize a combination of tripel type sugar and honey malt?

EDIT:

It looks like I have answered my own question. According to the brewery they do NOT use honey in the fin du monde.

http://www.barnivore.com/products/6354-unibroue-la-fin-du-monde#

I will be making my version with 1/2 lb honey malt.

Sardoman

Recipes 

Update: Tried culturing from the bottle three times and was not able to get any growth whatsoever. I have no plans to pursue this further.

pyro2k

Recipes 

I went with wyeast 1214 (chimay strain) and I will let you know how it goes in about a month or so.