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@VTMongoose Did you try to do a ferulic acid rest when mashing for your beers fermented with Lallemand's Abbaye? This might be a way to get more obvious character from the mentioned yeast. Just a tought. :)

BE-134 is a good yeast however one should make some recipe adjustments to make it best. BE-134 is a hardcore diastaticus and will finish at 1 or 2 points Sg or lower. Therefore adding some malted or raw wheat to increase the body is recommended. IME it tends to be strongly phenolic in aroma and...

Thanks for all the info. The artificial taste thing is certainly not what I prefer. Have not thought about W3470, interesting approach indeed. How warm would that be?

This talk of orange marmelade/jam got me thinking ... How does the tropical fruit flavors of verdant ipa yeast compare to voss kveik? I have experienced the orange flavors from voss but have not used verdant before. I am planning to brew something in terms of amberish english bitter shortly...

Looking forward to read about it. Cheers!

I am reading this again now. What a comprehensive reply. Thank you!

Indeed I did a dubbelish style beer for winter time using farmhouse fermenting at the low temp. range with very tasty results. Great to hear of your similar experience.

Time to do a report altough a delayed one. Will try to remember as much details as possible. I will only report on the 'second' carboy which is the relevant one. For details you can see here. This was indeed a worthwile experiment. The end product was bone dry altough having a slick...

Another yeast that you could consider is either M31 or M41 from MangroveJack's. Both are diastaticus but in my experience give a correct profile. A combo of yeast might be an interesting approach like Miraculix had suggested.

They bred out the diastaticus genes. I've found in my brewing that is an advantage because I can still adjust for drynes via mashing or adding totally fermentable sugar. With the diastaticus dry yeast I was using before I did not have these options, beers were finishing at the 1.000-2 mark. Only...

I always wait at least 3 weeks in the primary with diastaticus yeasts and have had no problem so far. In my experience BE134 needs quite some conditioning time to give a more balanced profile. I find it very agressively phenolic. Consider trying out Lallemand Farmhouse for saison style at the...

Consider using Lallemand Farmhouse at the low temp. range. Last time I used it like that and it gave me very nice monastery belgiany style aroma and flavor profile. Keep in mind the nutrition needs of these yeasts as well. Good luck!

@Mutt98 any news?

I am looking forward to read your report.

I have had the same question for some time now. Would love to hear some experiences.

Sounds good! Can you give any aroma/flavor/texture descriptors you had with this beer?

The second carboy which is more relevant for this experiment had developed some sulphuric H2S smell after about 12 hours into fermentation. Therefore it received another dose of Fermaid-O nutrients and the H2S smell seems to have dissipated in about 2-4 hours after addition. The aroma coming out...

I am moving forward with this idea. I prepared a wort very much rich with glucose using 66% Pilsner malt mixed with 33% CaramelPilsner malt and some continental hops in the mix. First carboy contains only the mentioned wort which was picthed with Lallemand's Voss Kveik at around 40 degrees...

I'm just sipping on saison made with M29 yeast and would like to express my happines about the outcome with this yeast. I agree with this statement quoting : I would like to add that this yeast also adds a lovely glycerol like smoothnes to the mouthfeel which I'm enjoying. My recipe is very...

What kind of beers do you like to make with T-58?