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I know chopping down healthy trees is something a lot of people aren't comfortable with but could you not go ahead and then plant a few oak saplings somewhere else on the property, for good karma. Seems like it would save you a bunch of hassle and allow you to get a prefab. Anyway good...

Thats a very good point, i'd agree with that thinking.

Substitute some of those hop additions with 'pilgrim' hops ;) You could always do a gerry adams version using 'green bullet' hops :D Seriously though thats a huge beer, im not a hophead so i wouldn't like to offer an oponion on it.

Yes the chimay strain will be changing over time as well, that said it has already evolved to the niche the chimay monks have provided it with ie wort composition, fermentation temperature, water chemistry, depth of fermenting vessel etc etc.

I'd be surprised if it hasn't mutated, thats what microbes do, nothing to do with how well wyeast look after the yeast, its just one of those things. I work in a lab and even our mammalian cell lines (mammalian cells ain't exactly known for their high mutation rates) we use in tissue culture...

Second what orfy says, if you can, try and get up to northern ireland, you can do the whole belfast thing with the different murals, see where titanic was built etc and then scoot up the antrim coast road to see the giants causeway. antrim coast

I am currently brewing a batch of belgian ale with some chimay yeast obtained from a bottle of chimay red. I haven't made any beers with the wyeast version but i have to say im blown away by early samples of this brew so much cloves, esters and complexity. I looked around the net before...

I think most microbreweries have the beer out of the primary after a matter of a few days and almost certainly no longer than a week. As you say its their bread and butter and they have to make sure to get it in and out again quickly, us homebrewers have the luxury of doing things differently...

I've used that yeast on a cider as suggested by someone in that section of the forum and its character still came through regardless of there being no wheat, hopefully you'll get a similar result.

Brett have you ever had any problems with leaving a brew for too long on the trub/yeast cake? Personally i haven't, i've only ever seen the beer improve.

Put me down for extended primary fermentation and no secondary (can't be bothered with the whole secondary process). My best beers to date have always been ones that have sat in the primary for ages. Did two almost identical brown ales (just a slight diff in the amount of choc malt used) with...

I have a tripel planned next, im looking at something much simpler. A pile of lager/pils malt A few 100 gs of aromatic malt About 15 % cane sugar Stryrian goldings all the way OG of about 1090, thats it. Im going to let the yeast do its thing and give me the interesting flavours. If you hate...

I've had it happen to me when i was just starting out, i had a lager kit that i mistakenly thought had stuck after about a month, on the basis of some poorly understood info garnered from the internet i shook the living daylights out of it for about 5-10 minutes. Returned to it about a week...

Great stuff, well documented, keep it up.

I've used the strain on a cider (awesome) it'll be more lively than the wine yeast, it won't be as dramatic as the fermentation you get using wort but i'd recommend leaving a fair amount of head space all the same.