Last Activity:11-22-2015 1:09 AM
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Posted in thread: Lallemand Abbaye on 11-19-2015 at 04:21 AM
How big was the krausen / blowoff? I've seen some impressively annoying messes from westmalle
and chimay even at 69 internal temperature, is this one any different?I'm waiting for a couple
Posted in thread: Lallemand Abbaye on 11-18-2015 at 04:37 AM
I submitted my Belgian Golden Strong in my homebrew club's club competition and finished first.
It yielded the classic Belgian yeast profile. It yields both the fruity and spicy. See my
Posted in thread: Lallemand Abbaye on 05-29-2015 at 02:55 PM
Golden Strong with Lallemand Abbaye update. I just transferred to the secondary today and will
be crashing the yeast. I mashed at 150F for 60 minutes with a double batch sparge. I added 2
lb. of homem...
Posted in thread: Lallemand Abbaye on 05-28-2015 at 01:02 PM
Update.Bottled yesterday. Went from 1.045 (and not 1.043) to 1.011. Granted it was a SmaSh.
Mashed a wee bit higher than I should've had. Leads me to think that attenuation is pretty much
Posted in thread: Lallemand Abbaye on 05-15-2015 at 12:21 AM
I'm fermenting a BPA with that yeast at the moment. I obviously cannot say that much, but...-
OG : 1.043- Between 72 and 75F all along- Brewed one week agoSo far...- Quick starter (visible
Posted in thread: Lallemand Abbaye on 05-13-2015 at 12:58 PM
Looks like that thread is all about the Fermentis Safbrew Abbaye, which for some reason isn't
sold by any of the places I normally buy my yeast, so I'm trying the Lallemande/Danstar
version. Why the o...
Posted in thread: Lallemand Abbaye on 05-12-2015 at 12:11 PM
Thanks for the information. I will be using it for a Golden Strong.
Posted in thread: Lallemand Abbaye on 03-31-2015 at 09:54 PM
Haussenbrau,i'm very intrigued by your yeast mixing as i'm thinking of doing it myself,
likewise with t-58 and s-33. I'm hoping to make a belgian blonde/belgian strong, maybe like
leffe, but not neces...
Posted in thread: Newbie from new mexico on 03-27-2015 at 06:50 PM
I think if you asked some specific questions you would get a lot of replies.Just remember you
are the brewer, you are all the middlemen, and you are the customer. And as all good "salesmen"
will tell ...
Posted in thread: Lallemand Abbaye on 03-27-2015 at 06:27 PM
I am planning on using Lallemand Abbaye to make a Belgian Golden Strong this year. My usual go
to yeast for Belgian strongs one packet of T-58 and one packet of S-33. Has anyone used
Lallemand Abbaye ...