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Old 03-26-2010, 02:01 PM   #1
Sep 2009
North Dakota
Posts: 2,952
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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....

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Old 03-26-2010, 02:11 PM   #2
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GilaMinumBeer's Avatar
Jan 2008
Posts: 59,283
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Read Brew Like a Monk.

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

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