Stimulus

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Has anyone been able to determine if they use the same yeast for bottling or not? I see it both ways on this thread.

I want to make something similar to La Fin and if they use different yeasts I'll probably just use the 3522 I have a ton of.

Paco

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From my brew log, Maudite clone v2 and v3 are very close to the real thing. The recipe is still too complex IMVHO; most advanced brewers to who I have discussed this with said that I definitely should think simple to clone Unibroue beers. I received very good comments when I present v2 to my HBC. One, a BJCP judge I think, said he would have score high this beer.

The yeast define the profile. You need WY 3864-PC. WY "support" said that the next closest yeast to 3864 is Belgian Witbier (WY 3944?). I tend to doubt but I haven't tried yet. I have divided my last two versions in two (40 L batches into ~20L carboys) to try other Belgian yeasts for comparison. I have founded WY 3522 to be far from 3864 profile but very interesting for "dark" Belgians. Fermentis S-23 was very boring. Maybe this one could be "good" for pale Belgians; Belgian Pale Ale, Belgian Blond, maybe Tripel and Golden Strong too... 3864 is very spicy and can be a bit too phenolic at first (weeks). I have founded that 8 to 12 weeks aging does the trick. Pitch rate is also "critical" like with other Belgian yeast where you want to narrow down a specific signature.

Also, I have sampled the original thing for FG and it is ~1.016-18. I seriously question the specifications on the web site; SRM=18 & IBU=22 doesn't sound right to me.

Yes, they use the same yeast, I was told so, but they use fresh yeast for bottling... obviously.

Thanks to this thread, I got started on this project to clone La Maudite!

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Stimulus

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Excellent! Looks like I finally get to use that Erlenmeyer flask I bought to culture some yeast from the bottle.

Also a good excuse to go buy a four pack of this again.

Mermaid

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From my own experience working with WY3864, fermented on the cool side (high 60s- low 70s) produces a lovely almost citruisy quality in the yeast. I brewed a Belgian honey blond ale a couple months ago and used 3864 from my fridge yeast bank.

My creation while not Unibroue, has that wonderful tartness to it from the yeast, carbonation is lovely and it smells heavenly. It also never cleared for me, despite whirlfloc, cold crashing, and gelatin. 3864 is a beast, but mighty tasty.

Definitely go with a simple grain bill, and don't let the fermentation temps get too high. It takes off pretty quick, and finishes nicely as well.

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The sands of time were eroded by the river of constant change.

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Primary: Empty
Secondary: Empty!
an empty fermenter is a sad fermenter
Bottled: Nut brown ale, Bink blond clone (she's a bitter Belgian!) Belgian Wit, several other tasty beers that have since been consumed!
On deck: TBD

chrisdb

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drudo001

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Hey all,

Thanks for the great input on the Maudite clone. It seems to me that one of the most important aspects of Unibroue's unique style is derived from yeast. I am curious if anyone else gets a Brett flavor from any of their beers. In this thread I have seen more than one reference to taming the wild yeast. What would you all say to their "protected yeast strains" being some blend of Sacchromyces and Brettanomyces? The flavors I get from Don de Deux and Le Fin du Monde don't seem to be accounted for fully by spice or grain additions.

Any new information on the clone attempts? I believe I will try a Don de Deux clone when I am content with my yeast research.

Thanks!

TheWulf

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I would absolutely be up for a Don de Dieu clone... probably my favourite Unibroue beer.

My brother lives about a half hour from the brewery... I should make it out there sometime.