I recently bought a bottle of Chimay Cinq Cents.
At the bottom was this thick layer of yeast. I drank the beer, then carefully saved the yeast in another container.
Question: I want to make a Tripel, and would like to use this yeast. Anyone know if Belgian brewers or Chimay in general use a different yeast for bottling?
Obviously, the yeast would have to have a high alcohol tolerance if used for bottling, and I doubt they would use something that would cause any off-flavors in that style of beer.
At the bottom was this thick layer of yeast. I drank the beer, then carefully saved the yeast in another container.
Question: I want to make a Tripel, and would like to use this yeast. Anyone know if Belgian brewers or Chimay in general use a different yeast for bottling?
Obviously, the yeast would have to have a high alcohol tolerance if used for bottling, and I doubt they would use something that would cause any off-flavors in that style of beer.