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Old 10-25-2008, 03:31 PM   #11
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The Westmalle strain has a less fruity and more spicy flavor profile than the Chimay. It's a very good yeast, but it won't make for a true clone.

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Old 10-25-2008, 07:28 PM   #12
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Ah, ok. That's good to know, Sacch. And perhaps appropriate for a dark Belgian to be Dubbel to be drunk in winter. I want to try fermenting directly on a yeast cake, so I think this will be a good candidate.

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Old 10-26-2008, 02:47 PM   #13
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this recipe is next on my list!


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Old 11-12-2009, 08:35 PM   #14
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Originally Posted by TeleTwanger View Post
I'm not sure if you guys have seen this but it's from a BYO article on Belgian strains where Chris White (White Labs) and Dave Loggson (Wyeast) list thier yeast sources:

1214: Chimay
1762: Rochefort
3522: Achouffe
3787: Westmalle
3864: Unibroue
1388: Duval
3538: Corsendonk-Bocq

White Labs
wlp500: Chimay
wlp510: Orval
wlp350: Westmalle
wlp540: Rochefort
wlp550: Achouffe
wlp570: Duval

Thank you so much for this I had seen so much conflicting info on what yeast to use in my chimay clone and glad to read something "official" on it.
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