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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Safbrew abbaye
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Old 11-13-2014, 05:08 PM   #61
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Originally Posted by jspain3 View Post
I brewed a Christmas Belgian Dark Strong Ale almost 3 weeks ago with 2 packets of T-58. Fermentation took off almost immediately as I pitched somewhere around 68 degrees. I definitely had the sulfur smell coming through the air lock starting day 3 or so but it has curtailed and now just the sweetness of the beer comes through.

I brewed this with the intention of taking it to holiday parties which start in 5 weeks (Dec. 13th). If the hydrometer readings are consistent, is there any reason to leave it in the fermenter before bottling (this is only my 2nd batch, so I'm still pretty much a noob)? I'd like to start bottle conditioning early enough so the beer is mature enough for the holidays. I'll probably save a few bottles to test months down the road to compare as I know Belgians (and most homebrews) continue to improve over time.
Though this is slightly off topic for this thread, yes, go ahead and bottle it if the gravity has stopped changing and you need it ready in a few weeks. You might want to store it at a higher-than-cellar temperature (maybe 70-72F) to accelerate the conditioning since you plan to drink most of it next month.
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Old 11-13-2014, 08:06 PM   #62
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My brother boaught me a pack of this a few days ago im gonna make a dubbel or a orval type brew i will let you know in 9 months

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Old 11-14-2014, 01:48 PM   #63
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I was pretty surprised by this yeast! I brewed this on September 1st. for a November 1st tasting. I was in the mood for something with a really strong rye flavor. I questioned the addition of the caramel malt because generally, I don't like caramel malt but, I felt it would balance well with the rye. I wasn't disappointed!

10 gallon.
20 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 78.4 %
3 lbs 8.0 oz Rye Malt (4.7 SRM) Grain 2 13.7 %
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 7.8 %
4.00 oz Hallertau [4.50 %] - Boil 60.0 min Hop 4 29.2 IBUs

As stated in an earlier post, lag time was really short! Fermented at 65', left in primary until bottling (Oct 18th). I was really concerned that there wouldn't be enough time for it to carbonate. By the 30th though, it was fully carbed. Gorgeous, creamy head, smooth and strong rye flavor, offset by the cara notes. Pretty damned delicious! I really like this yeast. It will be fun to experiment with in the future!

Mash In: Add 35.08 qt of water at 167.1 F 156.0 F 45 min
Sparge: Batch sparge with 3 steps (Drain mash tun , 3.83gal, 3.83gal) of 168.0 F water

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Old 11-15-2014, 06:06 PM   #64
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Bottled our Christmas beer this morning - a Belgian specialty ale spiced with bitter orange and Coriander. The sample tasted great. This beer used t-58 last year but was changed over to the new Abbaye yeast this year. Will be able to do a taste testing of the two in a few weeks.

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Old 11-15-2014, 07:26 PM   #65
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Bottled our Christmas beer this morning - a Belgian specialty ale spiced with bitter orange and Coriander. The sample tasted great. This beer used t-58 last year but was changed over to the new Abbaye yeast this year. Will be able to do a taste testing of the two in a few weeks.

Can't wait to hear how it compares. I think this will definitely be in my seasonal rotation for years to come.
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Old 11-25-2014, 11:01 PM   #66
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I'm pretty interested in this yeast too. ¿Has anyone used it?
I tried it. I didn't like it at all. Sluggish performance, odd green apple flavor in the final beer. Weird esters, little in the way of phenolics. Not a very good yeast at all. I don't understand Fermentis yeast. Some are just awful. Of the remainder, only US-05, S-04, K-97 and 34/70 are worth getting. I don't understand how they make any money off those other yeasts.

But the Abbaye yeast, it's not even remotely worth trying when there's so many decent liquid yeast options. I'm pretty much done with these dry yeasts for anything even remotely Belgian.
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Old 11-30-2014, 03:49 PM   #67
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I'm brewing one today (Some kind of Belgian Stout), then next weekend (some kind of Belgian IPA). Will report in due time.

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Old 11-30-2014, 11:14 PM   #68
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It took off 75 minutes after inocculation, pitched at +- 68.

So far, so good.

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Old 12-02-2014, 11:50 PM   #69
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I put on a blowoff tube (if only because I was extremely close to the top of the carboy), but while Abbaye would start quick, really quick, it wasn't much of a "riser" though, at least this time around. 3 days after brewday, I felt safe and confident to use an airlock.

However, the recipient of the blowoff (containing StarSan solution) was quite a bit sulfury.

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Old 12-03-2014, 01:55 AM   #70
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Brewed a Belgian specialty ale with juniper berries and nutmeg with this yeast. Been in primary for two weeks (in ~68F water bath, fairly steady temps) and still have an insane sulfur smell. Tasted with FG reading today (OG=1.069, FG=1.01 today) and seems more mellow and less spicy and fruity than 3787, for instance. I think it's possible that the lack of ester character could be because fermentation temps were pretty stable the whole time. I'm surprised to still have sulfur smell after two weeks, but will update with another week or so of aging.

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