I think this is basically the same product though, concidering it is a belgian manufacturer, it is likely they make for the abbeys as well.
Attempt number two today 11 gallons this time decided to up the pitch rate around 728 billion cells last one got stuck decided to put a twist on it fermenting in a fish tank
View attachment 275549
I pitched 80 ml of thick yeast collected from active krausen of Belgian Blonde the week before and my Westy 10 clone finished @ 1.010 very rapidly. I had to use a heat belt to ramp the temp
Is there a reseller for candy syrup in norway,sweden or denmark?
Unfortunately it seems as if Brouwmarkt only ships to the Netherlands, Belgium, France and Germany.
Can buy D-180 buy it from one of our Dutch/Belgian resellers:
http://www.brouwmarkt.nl/bierbrouwen/brouw-suikers.html
Cheers
How much are you looking for? I have access to CSI's syrup and could send some to you, if you would like.
I have used the brewferm syrup in a chimay clone and I actually didn't think it added very much flavour at all.
How much are you looking for? I have access to CSI's syrup and could send some to you, if you would like.
I've only used the white labs offering but currently have a smack pack of the wyeast offering in the fridge to use pretty soon. The last time I used WLP530 it went insane in my starter and I just pitched the entire thing at high krausen because I was having problems with blowoff. Felt it would be best to keep what I had and dumb the OG of the wort down a little to keep the yeast. I also didn't have a stir plate so I was shaking it. I just finished building a stir plate so I'll be using it soon with the wyeast version.
Oddly enough, the WLP530 finished within 7-10 days and dropped from 1.095 to 1.009. Kept it around 80 degrees. It acted like it wanted to keep going. BUT, something managed to infect it so I tossed the batch. No idea what got it, but there were pellicles. That was a level of pissed off I hadn't felt in a long time.
Don't add the syrup to the fermenter. It's best to add it at 10 min left or knockout, whichever you prefer. It won't dissolve into solution as well unless you heat it into the wort.
The WY3787 seems slightly spicier but the vitality is about the same as WLP530 out of the pack/vial. Both brands will require the creation and harvesting of krausen at the pitch rate required in keeping with the recipe. It can be brewed without doing this but if so the vitality of the yeast will be the risk.
What size starter did you make with no stir plate and a 1.095 wort?
My guess is you raised the temp to 80 fairly quickly?
This is my fifth or sixth time using this yeast I always use a pitch calculator pure o2 and a gradual temp ramp from 65 to 80 over 7 days and it always under attenuates
My last tripel was made with the unibrou yeast 1.080 to 1.010 in 6 days raised 65 to 75
What size starter did you make with no stir plate and a 1.095 wort?
My guess is you raised the temp to 80 fairly quickly?
This is my fifth or sixth time using this yeast I always use a pitch calculator pure o2 and a gradual temp ramp from 65 to 80 over 7 days and it always under attenuates
My last tripel was made with the unibrou yeast 1.080 to 1.010 in 6 days raised 65 to 75
2L starter. Pitched at 68 and it ramped up naturally and held in the room it was in. I didn't infuse o2, just shook every hour or two to move them into suspension.
If I keep scrapping of the krausen from my starter and saved it in a sterilized mason jar. Probably have to step it up three or four times. How long would it keep the vitality. Could i do it over a week
Hpw quickly did it get to 80 without controlling it. Did you get any hot alcohol. Looks like you underpitched, didn't oxygenate and let the temp rise uncontrolled
I have been afraid to do that, don't want nail polish remover. The last time I had a real westy 12 it was only one month old in the bottle and i did t detect any fusel or alcohol warmth. The rocherfort 10 on the other hand is warming to my pallet, but not offensive
There probably aren't any US hops in the real Westvleteren. You want to use Brewer's Gold or Northern Brewer from Germany.
I thought I read a post from CSI saying that Northern Brewer wasn't great because the bitterness faded after about a year.
Thanks CSI. I'll try to get my hands on some Brewers Gold. I am just assuming the differing AA levels are due to the different origins (ie Canadian 8.5% and English 4.5%).
So now I've got my hops sorted (thanks), the other thing I am concerned about is yeast. While I do have a stir plate, I don't really have the equipment (or know how) for krausen harvesting. From what I have read in this thread, this yeast is very susceptible to sticking.
Two options that I've come up with are -
1. Do a 3.8 litre, double pack starter. Chill it down, drain it off, dump it in and hope.
2. Do a starter beer. Probably a Belgian Blonde at around 5.2%ABV and dump the Westie on the yeast cake.
The downsides I can see are - 1. I may still get a stuck ferment from not enough healthy yeast, and 2. I really don't know how many viable cells would be in the yeast cake (with a distinct possibility of an over-pitch).
Any thoughts or ideas?
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