18 month old Chimay Yeast - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > 18 month old Chimay Yeast

Reply
 
Thread Tools
Old 11-02-2008, 11:33 PM   #1
Stout Man
Recipes 
 
Aug 2007
California
Posts: 90


So I figured out that the yeast in my Chimay Red is 18 months old. Do I have any chance in hell of culturing it? Thanks

 
Reply With Quote
Old 11-02-2008, 11:37 PM   #2
eddie
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Aug 2007
Hermon, Maine
Posts: 1,076
Liked 3 Times on 3 Posts


Only one way to find out, try it.

 
Reply With Quote
Old 11-02-2008, 11:39 PM   #3
Parker36
 
Parker36's Avatar
Recipes 
 
Sep 2007
Lesotho
Posts: 4,742
Liked 22 Times on 20 Posts


That's pretty old. It might be possible, since people have reported yeast staying viable for up to two years, but it may just be easier to get White Labs 500 or Wyeast 1214 since both are harvested from Chimay and will be the same strain.

 
Reply With Quote
Old 11-02-2008, 11:46 PM   #4
Stout Man
Recipes 
 
Aug 2007
California
Posts: 90

Its been 24 hrs sense I made the starter. The starter is split between two 32 oz mason jars with a gravity of about 1.025. They are at 85 Fahrenheit. I read someone else's findings that the yeast needed to be left for a few days to start doing anything.

 
Reply With Quote
Old 11-03-2008, 12:57 AM   #5
Kauai_Kahuna
Recipes 
 
May 2008
Hawaii
Posts: 2,274
Liked 9 Times on 9 Posts


Stout Man - That is kind of high, but if your just doing a starter and just use the cake it should be OK. You can always shake it like a crying baby to stir up the yeast and oxygenate it until it takes off.
Today I'm trying my hand at starting a yeast starter from Rouges Red Ale, sitting at 65F right now.
__________________
---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

 
Reply With Quote
Old 11-03-2008, 05:26 AM   #6
Stout Man
Recipes 
 
Aug 2007
California
Posts: 90

I'm just keeping the temperature high because I read that Belgian yeast this old would need a higher temperature to get it started. here are some pics of what i believe is yeast on the bottom of the starter. It appears that this "cake" has grown like I have seen in other starters but I have still not seen any bubble activity.






If I were to get some more yeast is it ok to put the yeast in the same starter or make a new one?

 
Reply With Quote
Old 11-03-2008, 05:52 AM   #7
Clayton
 
Clayton's Avatar
Recipes 
 
Apr 2008
NE Oklahoma
Posts: 1,484
Liked 21 Times on 18 Posts


"If I were to get some more yeast is it ok to put the yeast in the same starter or make a new one?"
well you dont know if thats contamanted or not,

how did you steralize the wort before adding the yeast
bactera in there will make a cloudly mass at the bottom as well

the best way to do what you are trying to do is with agar and a petri dish
its really not hard and you can make sure you are just growing yeast.

there is tons of information out there on this , just look on mushroom growing sites
there method is the same in every regard ,yeast and mushroom micilla both love malt-agar.

if you do it this way you can take a cuture from anything and isolate it and make all the starters you want

you can get presteralized agar and dishes
here
__________________
Once, during Prohibition, I was forced to live for days on nothing but food and water. ~ W.C. Fields

 
Reply With Quote
Old 11-03-2008, 06:17 AM   #8
Stout Man
Recipes 
 
Aug 2007
California
Posts: 90

the wort was boiled for 20 minutes. i just did a taste test and everything is fine, still sweet. i did read that this yeast may take a while to start on wyeast. how much more time should i give the yeast before i just give up? I included 1 gram of fermaid k in the boil. I also poured the wort back and forth between 2 mason jars for 10 mins to get the wort as aerated as i could, besides all the shaking i did.

i'd just be so happy if i started to see some bubbles.

 
Reply With Quote
Old 11-03-2008, 01:43 PM   #9
homebrewer_99
 
homebrewer_99's Avatar
Recipes 
 
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,792
Liked 133 Times on 99 Posts


It should be OK. The way I remember it is Chimay is bottle conditioned for 18 months before it can be sold.
__________________
HB Bill

 
Reply With Quote
Old 11-05-2008, 03:52 AM   #10
Stout Man
Recipes 
 
Aug 2007
California
Posts: 90

Well I have a bottle of blue that was bottled 5-6 months ago according to the date on the cork.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Harvesting Chimay Red Yeast jonathandstevens General Beer Discussion 9 05-12-2009 03:04 PM
Just had a month old Chimay Blue... Endovelico Beginners Beer Brewing Forum 9 02-03-2009 02:39 PM
Chimay Yeast realestatecat Recipes/Ingredients 5 01-12-2009 11:17 PM
Chimay Yeast Biermann Recipes/Ingredients 12 12-29-2006 03:25 AM
Chimay yeast 80/- Recipes/Ingredients 22 11-29-2005 05:41 PM


Forum Jump