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Yep, I've used it a few times in open fermentation. Primary fermentation in a 50 litre stainless pot with lid. Moved to a 23 litre glass carboy for secondary. Worked well for me.

http://www.deltaed.co.nz/ for science glassware, if that's what you're after.

I've used Dupont 3 times, they all started hard and fast and stalled within 2-4 days at around 1030-1035. But they also all finished dry (1005-1007) after a period of weeks at relatively high temp - 28-32c. I've not tried pitching at high temperature. Bottom line is as long as your mash...

Sure, happy to share my recipe... in metric I'm afraid. For 19 litres Pilsner malt 8500g Torrified wheat 500g Biscuit malt 400g Caramunich II malt 400g Aromatic malt 100g Special B malt 100g Carafa III malt 70g 800g Dark Belgian candi syrup Step mash 60 minutes @ 60c, 45 minutes @...

BTW I've had between 85-86% apparent attenuation using the bottle culture in high gravity beers, starting fermentation around 16-18c and finishing 28-32c.

BuffaloBeer1, I can't speak for using Prior, I stepped up a culture from Pater 6. The reason I used the Pater is that it has the lowest abv of the St Bernardus beers - but to be honest I think all the St Bernardus beers utilise the same strain. I've since used the yeast in 2 quads and a tripel...

Hi Jasper, I'm really pleased that someone else is working on this and am really interested to hear more about your results - especially the pilot batch of Belgian Pale Ale. I cracked my first bottle of quad from the 5 gallon batch made with the pater 6 cultured yeast a couple of days ago...

Thanks for responding, I've already scoped the recently published draft ABT 12 recipe on your website and have the ingredients ready to go. I've also brewed a couple of small test batches and a 20l quad using bottle cultured pater 6 (from a 33cl bottle). I bottled the full size batch a couple...

Stan Hieronymus states in BLAM that St Bernardus utilizes a second yeast for bottle conditioning. After culturing from a bottle of Pater 6 I suspect that the yeast used to carbonate the 33cl bottles, which again according to BLAM are bottled at the brewery (unlike the 75cl which are bottled...

Thanks for all the replies and the wide range of viewpoints expressed:) Chimay Blue, St Bernardus ABT 12, Westmalle Trippel and similar examples are my benchmarks and they're what I measure my own beers against. They are the beers I love to drink and when I have a beer I want be to drinking it...

I'm a relatively new brewer, but I know what I want to drink. I've brewed 16 batches since August 2012. I started out with high hopes and and the bare minimum of equipment. My first batch was dry extract with some steeped adjuncts. Brews 2-6 were liquid extract with adjuncts. By brew #7...

When you're in Auckland visit Galraith's Alehouse in Mt Eden. It's on the city fringe and they are a pub and micro brewery. They specialise in English style ales and have an ever changing selection of local craft beer on tap too. The brewhouse is situated in the pub. If you're prepared to...

Thanks CSI for your work with the trials - they represent an excellent reference to the home brewer. I tried to get some of your product but shipping to NZ turned out to be prohibitively costly... it cost more than the syrup itself! Oh well, you do get used to that living here. I have a...

Chimay Grande Reserve St Bernardus ABT 12 Westmalle Tripel Epic Pale Ale