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Old 08-29-2014, 07:01 PM   #31
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Damn, I still need to read a few more opinions, but the 2 above don't sound good...

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Old 08-30-2014, 08:09 AM   #32
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Pitched two packets into 10 gals of OG 1.069 October Ale at 16.5 C 2 days ago. Took off like a rocket and this morning I see that it's lifted the lids on my two plastic fermenters in my fermentation chambers and made a bit of a mess - note to self "blow off tubes".

Have not tasted yet but at least we know this baby kicks serious butt in the fermentation stakes !

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Old 08-30-2014, 10:09 PM   #33
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Thanks for posting. Hope to hear your tasting notes later!

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Old 09-02-2014, 04:22 AM   #34
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Brewed a 10 gallon Farmhouse Ale this afternoon. Decided to split the batch and use this yeast in half of it. Fermenting in the 64 degree garage, it took of incredibly fast! Within a few hours. I'm really curious to see how this turns out!

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Old 09-02-2014, 04:18 PM   #35
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New update. Tasted another sample last night. Most off flavors are tailing off. Fusel is still there but, should work with age. Gravity is stable at 1.006. That is 87.7% attenuation. As a recap, it started and finished faster than US-05 and attenuated about 10% further.

Overall, I am really starting to like this yeast. It is nothing like the phenol bomb that T-58 is. S-33 is EDME strain so, it is also not like that either.

Comes through with nice banana and bubblegum. Not as intense as a hefe but, nice. Good cinnamon spiciness, apples, and pears in the background. OK glycerol production so far. It seems to be a much more restrained Belgian.

I am excited to get it bottled to release some more aromatics. Going to bottle as soon as I get enough bottles available. I have about 35 of the 45 needed.

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Old 09-02-2014, 04:45 PM   #36
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Happy to hear that things are smoothing out Osedex.

I tasted my batch at 3 days and it was well "interesting" ! Nothing like I have experienced before. Sort of weird "old" flavours brightened with a bit of fruit.

Anyway, I'm not a very good describer of taste but I have high hopes for this yeast - I think time will be the key. Also think this will be the yeast for very big beers and possibly stouts or imperial stouts where the grains dictate most of the flavour.

Lets keep the updates coming.

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Old 09-05-2014, 03:05 AM   #37
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I was really hoping this would just be a dry version of a known yeast, and not a new individual/blend which it is sounding like. Howevwr it's nice to hear the low lag time and strong start fermentation sounds like it comes with lots of nutrition or reserves already.

Interested in how it goes with session ales, meads, and ciders as belgian ale yeasts were sometimes used for those as well.

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Old 09-05-2014, 02:13 PM   #38
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It very well might be a strain of something known. I don't have the experience with liquid yeast to say or not.

I am going to hopefully bottle it this weekend. I may even get a corker and belgian bottles. I think I might use those for my brett saison though. Decisions...

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Old 09-11-2014, 10:12 AM   #39
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Just tasted a sample of my Octoberfest Ale brewed with Abbaye before it went into the cold crasher.

Just to recap ir started off quickly (within 8 hours) and raced away like a steam train lifting the lids of my plastic bucket fermenters.
With starting gravity of 1.069 it settled at 1.012 some 14 days later.

The taste, which i initially described as "Old favours brighten with some fruity have mellowed so the "old" has disappeared and the fruit remained. There quite a good "alcohol" hotness but not overwhelming. Note I'm not an expert at flavour description.

Overall I'm pleased. Would have liked to test it side by side with some 05 or Notties which are my normal go to yeasts.

I'll get back to you when it's carbed up in the bottle in about 2 to 3 weeks time.

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Old Yesterday, 09:18 PM   #40
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Brewed a beer using this yeast yesterday, here is the grain bill.

8# German Pilsner
2# White Wheat Malt
1# 8oz Munich Malt
4oz Dark Munich
1oz Horizon @ 60 minute
1oz Hull Mellon @10 minute
1oz Hull Mellon @ 5 minute
2oz Hull Mellon 5 Day DH

148F Mash temp.

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