Chimay white yeast

Ones anyone know if chimay uses a different strain of yeast to bottle vs their fermentation strain??

I ask the same question some time ago and the answer was no. Having all that yeast around it doesn´t make sense to have another strain for bottling. I don´t know if you are looking to harvest chimay yeast from bottles but if you are go ahead a lot of peole have done it with good results, just get the premier-red (it´s the lowest abv of their brews)

It's the same.

Thanks! I have been stepping up from a white and it's doing great. Just made a 2 liter starter for my Belgian strong this weekend.

FYI the Chimay strain is easily available WLP500 and /or wyeast 1214 are the Chimay yeast. Great yeast I used it just recently in a Belgian blond. Yum!

maida7 said:

FYI the Chimay strain is easily available WLP500 and /or wyeast 1214 are the Chimay yeast. Great yeast I used it just recently in a Belgian blond. Yum!

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It is a great strain, but its slow to start. IMO its worth it

TimTrone said:

It is a great strain, but its slow to start. IMO its worth it

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Thank you very much. I was getting nervous as I am about 40 hours in and real airlock activity. I'm hoping it's just the slow start. I just hope I didn't drastically under pitch or treat the yeast too hard.

chwayock said:

Thank you very much. I was getting nervous as I am about 40 hours in and real airlock activity. I'm hoping it's just the slow start. I just hope I didn't drastically under pitch or treat the yeast too hard.

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No airlock activity after 48 hrs.

chwayock said:

No airlock activity after 48 hrs.

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Still normal. Its super slow to start, but when it gets going it goes nuts. It took my last BDS from 1.12 to 1.011 in about 1 week.

TimTrone said:

Still normal. Its super slow to start, but when it gets going it goes nuts. It took my last BDS from 1.12 to 1.011 in about 1 week.

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Thanks for putting my mind at ease

TimTrone said:

Still normal. Its super slow to start, but when it gets going it goes nuts. It took my last BDS from 1.12 to 1.011 in about 1 week.

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How long before you were bubbling??

I've never had a long lag time with this yeast. But I always pitch a big active starter. No chilling and decanting. I pitch the starter at high krausen and at fermentation temps.

maida7 said:

I've never had a long lag time with this yeast. But I always pitch a big active starter. No chilling and decanting. I pitch the starter at high krausen and at fermentation temps.

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That's why. I decant almost every starter.

I wouldn't even start to worry until you get to the 72 hour mark. What temp do you have it at?

TimTrone said:

That's why. I decant almost every starter.

I wouldn't even start to worry until you get to the 72 hour mark. What temp do you have it at?

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It's cooking now. 75

chwayock said:

It's cooking now. 75

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Slowly lower that to 68-70 for 2 days or so, and then let it warm up on its own. 75 is a little warm to start with that yeast. IMO the best flavor come from starting at 68 and ending at 78.