Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Chimay yeast (WLP500) is tame?
Reply
 
Thread Tools
Old 03-12-2012, 01:06 AM   #1
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 6,696
Liked 421 Times on 374 Posts
Likes Given: 7

Default Chimay yeast (WLP500) is tame?

I used WLP500 for the first time yesterday.

Made a decent starter, and saw signs of fermentation after 5 hours, so I know I didn't under-pitch.

24 hours later and it is going great, but seems to only have a small amount of kraeusen on top (quarter to half inch).

With other Belgians I have used, it would be trying to crawl out of the fermenter by now. This yeast seems tame compared to other Belgian yeasts.

I do use FermCap, but that doesn't seem to affect other Belgian yeasts. It is currently sitting at 72 F.

Anyone else noticed this yeast being 'tame'


Calder is offline
 
Reply With Quote
Old 03-12-2012, 01:20 AM   #2
matt2778
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: glenmoore, pa
Posts: 203
Liked 14 Times on 12 Posts
Likes Given: 6

Default

I don't do a lot of Belgians but compared to both 530 and 545 that I've used recently it was a pretty tame yeast. No blow off, or excessive krausen.


matt2778 is offline
 
Reply With Quote
Old 03-12-2012, 01:21 AM   #3
beergolf
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
beergolf's Avatar
Recipes 
 
Join Date: Jan 2011
Location: collingswood, nj
Posts: 4,825
Liked 624 Times on 481 Posts
Likes Given: 251

Default

Each and every fermentation is differenet. Some go absolutely crazy and some just chug along. I have not been able to figure out what they are going to do...........

Same yeast... similar recipes... wildly different ferments... Go figure.
beergolf is offline
 
Reply With Quote
Old 03-12-2012, 01:24 AM   #4
TimTrone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 605
Liked 6 Times on 6 Posts

Default

That's my go to strain for most Belgians. It's not as crazy as 530, and it's much slower to start, but I think it's worth it. The flavor profile is so damn good with the 500.
TimTrone is offline
 
Reply With Quote
Old 03-13-2012, 01:44 AM   #5
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 6,696
Liked 421 Times on 374 Posts
Likes Given: 7

Default

Quote:
Originally Posted by TimTrone View Post
That's my go to strain for most Belgians. It's not as crazy as 530, and it's much slower to start, but I think it's worth it. The flavor profile is so damn good with the 500.
I hoping for good things from it. Started at 68, and am raising the temperature 2 degrees a day, up to 80 F.


Calder is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Chimay blue yeast sorefingers23 Fermentation & Yeast 4 02-16-2012 10:52 PM
Mixing WLP500 (chimay) & 3711 (french saison) Mathematics Fermentation & Yeast 4 07-17-2011 07:42 PM
Recent experience with WLP500 Chimay Strain meadowstream Fermentation & Yeast 6 12-23-2010 07:25 PM
WLP500 (Chimay) Alcohol Tolerance permo Fermentation & Yeast 4 09-22-2010 06:25 PM
Chimay yeast for a bitter? danlad Fermentation & Yeast 2 12-19-2009 02:36 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS