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Old 12-06-2012, 10:28 PM   #1
shoreman
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I'm new to brewing with the Ardennes yeast and was wondering if it takes a while to clean itself up?

I had mine in primary at like 68 for two weeks - kegged - then cold crashed for at least 2 weeks its got a real yeasty bready nose - not much in the flavor - flavor is spot on but the nose is very bready

I love the floc on this yeast almost britishlike

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Old 12-06-2012, 11:29 PM   #2
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Please post your recipe

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Old 12-06-2012, 11:59 PM   #3
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Quote:
Originally Posted by jheld00
Please post your recipe
8lbs Pilsner malt
2lbs Wheat malt
1lb sugar
1lb orange blossom honey

Fuggles, goldings, Belma hops

Pretty standard blonde except for honey
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Old 12-07-2012, 12:43 AM   #4
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I've used the Ardennes yeast at least 10 times. I've fermented with at 70, 75, and 85. I've never gotten any esters/phenols that I would describe as bready. I always get the typical spicy/fruity phenols and esters. I just bottled a stout that I fermented with the Ardennes at 70 for 3 weeks. It smelled great.

What was the attenuation? Also how well did you aerate before pitching? Also did you make a starter or pitch a smack pack?

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Old 12-07-2012, 12:49 AM   #5
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I had the same type of outcome on one batch. I have used it twice.

The first time was on a BDSA, and I left it in the 2ndary for a couple months before bottling. This batch doesn't have any of that bready/yeasty aroma and is developing more and more of the dark fruit flavors I was hoping for as it has aged.

Then I pitched a Dubbel on part of the yeast cake from that batch. This one came out tasting great. I left it in primary for maybe 3 weeks or so (don't have my notes with me atm). But as I have gone through the batch, that yeasty aroma has increased.

I figured I had just over-pitched by pitching on the yeast cake, even though I had dumped out a good bunch of it. Maybe it just needed more time. I'm not sure.

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Old 12-07-2012, 02:20 AM   #6
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I did my standard everything with any yeast-no starter, no aeration - never have problems- and there's not a problem with this beer, the flavor is spot on its just the aroma - smells like really young beer but maybe it just needs more time or could be the honey but I doubt it.

....as usual it will probably be amazing in a month right before we kick the keg

Oh and it fermented down to about 1.008

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Old 12-07-2012, 02:22 AM   #7
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I also pitched the yeast cake on a Belgian IPA so well see with that one - still in primary.

I might have to go back to chimay yeast if do

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