I've got a bottle of the blue Chimay in the fridge, I may try doing a starter with the bottom inch of that bottle. I have heard the the commercial yeast is the same as the monk's use and that the yeast in the bottle is different from what they use to ferment the beer.
I'll post the ingredients later today, it's out of one of the popular clone books. I was aiming for 1.068 OG and I only got 1.062. How will this affect the beer? Now that I am understanding PM I am thinking of convincing the wife to get me the rest of the stuff needed to go ALL GRAIN. Mainly bigger brew kettle and bigger cooler.
Anybody want to help me drink a 15 gallon keg one afternoon?