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Just bottled my amber and had a small glass to sip on. The first thing that came to mind was Chimay. Very fruity. Spices, sugars, a touch of sweetness. The sweetness is nice since it finished so low. I saved a cup of trub to grow up what yeast is still viable. This might just be the only...

Maybe try a dubbel to see how it is in a darker beer.

I agree. It rips through wort and there is no chance of getting stuck! :rockin:

A personal belief that it helps to prevent a stall. The yeast eats the harder grain sugars for a few days, then the easier candi sugars at the end.

I also wait to add my candi sugar until high krausen has dropped.

Had one of the quads last night. It was about 75% carbed. It might be one of the best quads I've ever made. Extremely fruity. A little spice, good malt, not much alcohol, and a touch of sweetness at the finish. Superb I will absolutely be making more with this yeast. I have an amber that is...

It's probably my favorite Belgian yeast because of how fruity it is. Start fermentation around the mid 60's, then let it get as warm as it wants. Heat it if you need to to keep it in the 70's, and even 80's. A ferment longer than 2 weeks means something isn't right. It has a higher alcohol...

It's a better beer than a lot of beers that are cloned, it is sold everywhere, it should be a pretty simple recipe, so why no clones? Just wondering. I was just having one and did a search for clone recipes, and there were surprisingly none. :confused:

I brewed a 1.083 amber with it yesterday, this morning it's going like a rocket!

I'm curious about their Belgian strains. But a OG of 1.07 and up will still require a step up. I wish all the yeast companies would offer larger sizes, or if we could order a custom size, like "gimme a quart of this yeast".

Have you seen this recipe? https://www.homebrewtalk.com/showthread.php?t=214177 I made a batch somewhat based on it, but mine is more of a pumkin quad. I used 16oz of Myers dark rum, I wish I had used a whole bottle. I also wish I had used more un-fermentable suagrs to sweeten it a bit. It's...

Great idea. I have always wondered on the amount of air that actually gets in during the cold crash. Since I know that some liquid will get sucked in I always fill my airlock with a mix of vodka and starsan when it goes into the fridge.

I would make a Dubbel for certain!

It finished at 1.006, smelled pretty good, couldn't have a taste though. It's in bottles with some champagne yeast. I did make a starter and added a cup of trub to see if I can get some healthy yeast from this to re-use again. I guess I should brew up a Nocturnum to see how close I can get:)...

05 WY3068 Chimay Those do everything, I just adjust the temps to make them work for what I'm making. I still try new yeasts, but so far they haven't been beaten.

I have been making my own candi sugar/syrup for a while now. I find that I need to add date sugar to mine to get it as dark as D-180 and to have a similar flavor. I buy a pound of dates, split in half and de-seed, bake at 400 until dark and crispy, remove from heat and grind into powder. I add...

I've never had that beer, but I've had one similar. Short's made a PB&J stout that was a spot on pb&j sandwich in a bottle. It was a blend of a peanut oatmeal stout and their Soft Parade, a fruit beer.

Looks good, but I would change the timing of the hop additions to Summit @5 mins and Citra @0 mins.

I don't even smack the pack of that yeast, it's my favorite hefeweiss yeast. I just get it to room temp and pour it in the wort. It is a BEAST!!!

It's at 1.008 right now. I'll give it another 2 days, then into the fridge to cold crash. Smells of fruit, spices, and alcohol. Tastes of spices, then fruit, and alcohol. More spices than Chimay, my normal yeast, but a little less fruit. So far so good:rockin: