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Old 11-29-2005, 12:59 PM   #1
80/-
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Hi all.

One of the local supermarkets has an offer on Chimay at the moment so I'm thinking of laying in supplies to see me through Xmas and Hogmanay.

I'd love to be able to use the yeast from the bottles to brew up a Chimay clone over the holidays and so I have two questions:

Does anyone have any chimay clones recipes that they have tried and tested

Does anyone know if the yeast used in Chimay to bottle condition is the same as that used in the primary fermentation

Thanks !

80/-
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Old 11-29-2005, 02:49 PM   #2
Baron von BeeGee
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Quote:
Originally Posted by 80/-
Does anyone know if the yeast used in Chimay to bottle condition is the same as that used in the primary fermentation
Everything I have read (which, frankly, isn't that much) indicates that it is the primary strain. Have never tried to steal it or brew a clone, though.

 
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Old 11-29-2005, 02:57 PM   #3
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Well, I might be able to help here...I cultivated a Chimay red and a Blue from the bottle. Took some time, but I saved the yeast and added it to a cup LME I boiled and cooled. I put them in a flask and put a ballon on top. Then stuck them in the closet and checked them daily. I made 5 gallons of the Blue, and 10 gallons of the red. The red was better, I am letting the last 5 gallons age more. I made them both back in April '05. Here is the Red recipe I used.....

Cornels Chimay Red.....
10 gallon all grain batch:

20 Pounds Maris Otter 2 row Pale Malt

8 oz Aromatic Malt

16 oz Cara-Munich Malt

2 oz Chocolate Malt

Mash @ 150 degrees for 90 minutes

Bring to a boil

3 lbs Candi Sugar

11 HBU Tettnanger hops

Boil for 45 min

1/2 oz Styrian Goldings

1/2 oz Hallertau

2 tsp Irish Moss

boil for 15 min

Let cool/ crash cool for 15 min. Strain hops, top to 10 gal in the fermenter, pitch yeast (reconstitute yeast from a Chimay bottle or Wyeast 1214). Primary fermentation is 5-7 days, rack to secondary and let sit for 5-7 days. Bottle with Pre-measured Priming Sugar, or keg:

Age to taste (4-6 months)

OG 1.068-1.071

FG 1.012-1.015

7.1% ABV


Try that out, let me know how it works. Pretty easy.
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Old 11-29-2005, 03:17 PM   #4
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Quote:
Originally Posted by 80/-
laying in supplies to see me through Xmas and Hogmanay.
What's Hogmanay?
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Old 11-29-2005, 03:25 PM   #5
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i've read they use a different yeast to carbonate w/ in the bottles. read it in Brew Your Own. but, sounds like corey (Beermaker) did it, and had some sucess?
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Old 11-29-2005, 03:27 PM   #6
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Quote:
Originally Posted by El Pistolero
What's Hogmanay?
I think that's what the locals celebrated with Ned Beatty in Deliverance!

 
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Old 11-29-2005, 03:29 PM   #7
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dude, your a freak'n riot!
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Old 11-29-2005, 03:29 PM   #8
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Quote:
Originally Posted by BeeGee
I think that's what the locals celebrated with Ned Beatty in Deliverance!
ROTFLMFAO @ BeeGee

And by the way...I never touched that pig.
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Old 11-29-2005, 03:29 PM   #9
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This was one of the places I was reading when I was on my yeast stealing tangent (before SWMBO accidentally quashed it):
http://www.nada.kth.se/~alun/Beer/Bottle-Yeasts/
It indicates that Chimay has the primary strain.

 
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Old 11-29-2005, 04:14 PM   #10
Deuchar
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Hogmanay (HOG-MAN-'A') refers to Scottish new year celebrations (late December 31 and early January 1). Historically this is a bigger "piss-up" than Christmas.

I have read that the name may have French origins but it just seems to be the Scots that refer to it as Hogmanay.
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