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My tap water here in Greenville is significantly better than that. It's certainly water you can brew with, assuming the chlorine and chloramines have been removed, but they were not tested; there's no guarantee.

Order placed this morning. Only brewed with this strain once using the Wyeast version and it was fire. Pumped to be able to get it again. I'm gonna compare it to Fuller's.

I don't know if you read my original post, but I literally said the first version of this that I brewed was this recipe, almost verbatim, scaled down, but using Abbaye instead of WLP500 which is supposedly the same yeast. Admittedly I did drive to Raleigh recently and purchase some Chimay...

It should be close enough that you can just use the White Labs packet assuming it's very fresh. My suggestion is to make a small vitality starter with some 80° wort you collect while chilling the day of, then pitch that once the beer is chilled to pitching temp. Belgians can handle very low...

I'd be down for 250 or 500 grams. I'm on the east coast so I imagine you would want a little extra for shipping, which I'd be fine with paying.

That information is in the batch links I posted in the OP. Version 1 hit 77°F peak, version 2 hit 73°F peak. Normally I like to see low 80's in my Belgians, but these are small batches and it's hard to get them that high without supplemental heat. If you got bananas and cloves, well, maybe that...

Appreciate the reply. The main thing that shocked me with version 1 was what I would consider overproduction of isoamyl acetate. I feel like I struggled for years to get W-68 to produce even close to that much in my Hefeweizens and even with Abbaye at that pitch rate, that batch was a true...

Are you measuring the temperature in the mash itself, in multiple places (inside, outside, top, bottom), while mashing? Are you stirring the mash? What kind of system are you brewing on? RIMS/HERMS?

All right people, I'm trying my hand at making a Chimay White clone. I've done two mini (two gallon) batches so far. First recipe was more or less CSI's recipe verbatim with some hop substitutions. https://share.brewfather.app/OwmZW2BAwa6UBZ The fermentation character on this batch was not...

Where does Lallemand say to do this? Nobody says to do this. Lallemand recommends rehydrating at high temperatures, but nowhere do they say to pitch lager yeast into "warm" wort. I almost guarantee this is what caused your ester formation. Yeast ferment very quickly at higher temperatures, and...

What temperature are you fermenting at, how much are you pitching, into how many gallons, and what is your pitching/rehydration procedure? I've not tried fermenting with this strain any warmer than 55°F.

Maybe we are being unclear: You cannot. There isn't anything you can dissolve in the beer that will increase the body without increasing specific gravity. High specific final gravity is actually the thing that MOST dictates how "big" the body of a beer will be, because dissolved short chain...

I usually wait until I'm within 0.010 of my FG to D rest but that's me. You technically don't need to ramp the temp but temp does help speed things up, so I'll usually kick it up from say 50°F to 60-65 and park it there for two weeks, then cold crash for 3 days and rack to the keg.

Um, what? Some of my best beers have been made with Diamond. What issues have you had with it? The only thing I have noticed is it needs quite a while in primary to clean up diacetyl on some batches.

You do realize you're completely contradicting yourself here, right? You come into the thread complaining that your beer is dry and now you're saying you're aiming for a low final gravity. So what do you really want? I agree with others, reduce or eliminate the table sugar.

S-189 got just a little fruity for me the one time I did a ramped fermentation (55 -> RT) with it even at 30 psi. I would go with 34/70.

I think the answer is simple: Lesaffre is much bigger than Lallemand. They are the #1 producer of yeast worldwide. Their prices are better than Lallemand. The yeasts are reliable and their performance is well known/quantified just because of the sheer number of breweries using them. They're like...

Hey I think I recognize that, it's Ben's, right? I bought a bunch of stuff off him too, what a great guy. Where are you located? I'm in Greenville, always looking for other local homebrewers to network/brew/trade brews with. You have a sick setup BTW.

Nope. Doubt it. I would try the water chemistry revision and up your IBU's by 10-20%.