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I opened the first bottle last night. I got all of the benefits of cold steeping dark grains that you read about. The flavors of the Chocolate Malt, Roasted Malt and Black Patent came through without any astringency. It is a nice smooth robust porter. The sparging step got my efficiency up to...

I brewed a Porter yesterday and did my first cold steeping of dark drains. Below is a description of my cold steeping process Chocolate Malt = 0.5 lb. Roasted Barley = 0.25 lb. Black Patent = 0.25 lb. I used a food processor to grind the grains to a coarse coffee grind texture. I used...

Actually I split an 11 gram package into four 2.7 gram package when I use a yeast for bottle conditioning. I then vacuum seal the four packages.

I am a committed bottler of beer. Sometimes when I make a beer it is at perfect carbonation when I first sample a beer about three weeks after bottling, but it gets over-carbonated as I age a beer that I want to keep for a while. When you bottle condition sometimes the yeast in the bottle can...

Thanks

Viking Malts are going to be available in the USA is the very near future at a very favorable price. Can you give me a comparison to other European and North American maltsters?

Viking Malts are going to be available in the USA is the very near future at a very favorable price. Can you give me a comparison to other European and North American maltsters?

It carbonated fine. Like I said before; it is important to add hops at as many places as possible. I will add more to this discussion in the near future.

I entered my Golden Strong brewed with Lallemand Abbaye. I got first place in our club competition. You always need to have patience with Belgian's.

Your going to get a decent amount of krausen when you use a Belgian yeast at the Belgian temperatures. I always use a blowoff tube when I make any of the Belgian strong ales. Do you ferment in a bucket or a carboy. I always do the primary in a bucket and secondary in a carboy. Buckets have...

I submitted my Belgian Golden Strong in my homebrew club's club competition and finished first. It yielded the classic Belgian yeast profile. It yields both the fruity and spicy. See my previous posts for the details of the procedures. I think a key is to make sure you use classic Belgian...

Golden Strong with Lallemand Abbaye update. I just transferred to the secondary today and will be crashing the yeast. I mashed at 150F for 60 minutes with a double batch sparge. I added 2 lb. of homemade invert sugar to the primary (260F endpoint). I did a free rise fermentation in the...

Thanks fir the update. I have my Golden Strong now. It started at 1.073 and it was a quick starter as you stated. I started at 69F and used a Free Rise temperature profile. I capped the free rise at 78F. A lot of fruity esters being thrown off during fermentation. Update in about a week.

Thanks That is good information. I will be starting my Golden Strong ans soon as my Baltic Porter is done. I will update my results in June.

I started the thread because I wanted information on the Lallamand Abbaye yeast.

Thanks for the information. I will be using it for a Golden Strong.

I usually use one packet of each to make any of the Belgian Strong Ales. I think it a better yeast than either S-22 or T-58 by themselves. I have been in the 72-74F temperature range to encourage the ester development. The fruity esters come through. The esters that come through depends on...

I think if you asked some specific questions you would get a lot of replies. Just remember you are the brewer, you are all the middlemen, and you are the customer. And as all good "salesmen" will tell you: "The customer is always right."

I am planning on using Lallemand Abbaye to make a Belgian Golden Strong this year. My usual go to yeast for Belgian strongs one packet of T-58 and one packet of S-33. Has anyone used Lallemand Abbaye and what was the results?

I will be making a lot of lagers this year with Safelager 34/70. I plan on trying to do some yeast rinsing and at least reusing the yeast for two generations. I have a flask for the rinsing. I will use a combination of Starsan and boiling for the sanitation. There will generally be less...