Anyone tried this?
Just bottled a tripel type using maris otter and yeast grown from a few bottles of Chimay, and it is distinctly fruity but tastes to me an awful lot like a decent British bitter. No hot alcohol and it has the fruity taste that I'm always annoyed that Safale 04 promises when fermenting, but fades out by the time it is ready to drink.
Any one experimented with this yeast in a wider range of beers?
Just bottled a tripel type using maris otter and yeast grown from a few bottles of Chimay, and it is distinctly fruity but tastes to me an awful lot like a decent British bitter. No hot alcohol and it has the fruity taste that I'm always annoyed that Safale 04 promises when fermenting, but fades out by the time it is ready to drink.
Any one experimented with this yeast in a wider range of beers?