The Origin of Trappist Yeast

I have been closely monitoring the fermentations of my belgian ales that have been brewed with Chimay yeast. I have noticed, that after an initial very active phase with blowoff and massive CO2, that typically only consumes about 40% of the fermentables, the krausen goes away and there is just a study stream of bubbles on the side of the fermenter and a tiny "ring" of foam around the beer where the surface meets the fermenter.

From what I understand, this type of "low krausen", fermentation is typcicall of wine or champagne yeast. Do you think it is possible that some trappist yeast is a relative of wine yeast from France possibly? That may explain the high alcohol tolerance and fruity esters.

Just food for thought I suppose....

Read Brew Like a Monk.

It has long been suspected that Trappist yeast is a mutated vinters yeast.

GilaMinumBeer said:

Read Brew Like a Monk.

It has long been suspected that Trappist yeast is a mutated vinters yeast.

Click to expand...

Dang it, I have to get that book.