Stan Hieronymus states in BLAM that St Bernardus utilizes a second yeast for bottle conditioning.
After culturing from a bottle of Pater 6 I suspect that the yeast used to carbonate the 33cl bottles, which again according to BLAM are bottled at the brewery (unlike the 75cl which are bottled offsite) is in fact the primary strain.
I recently used this yeast to ferment a quad based closely on the westvleteren pious new world recipe and so far the test batch tastes and smells much more like St Bernardus ABT 12 than other beers I've brewed to the same recipe using Wyeast 3787 (Westmalle).
I'd be interested to know whether others have used bottle cultured St Bernardus and what the results were like.
After culturing from a bottle of Pater 6 I suspect that the yeast used to carbonate the 33cl bottles, which again according to BLAM are bottled at the brewery (unlike the 75cl which are bottled offsite) is in fact the primary strain.
I recently used this yeast to ferment a quad based closely on the westvleteren pious new world recipe and so far the test batch tastes and smells much more like St Bernardus ABT 12 than other beers I've brewed to the same recipe using Wyeast 3787 (Westmalle).
I'd be interested to know whether others have used bottle cultured St Bernardus and what the results were like.