Lallemand Abbaye - Terrible results time and time again - talk to me

[Sipina]

@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.

 

[greg.vinyard915]

Just to chuck my two cents in here with this yeast. I build my yeast from frozen vials up to a 3 liter starter, 450 billion cells roughly for 1.070 wort. I pitch all 3 liters, no decanting. Dose with pure oxygen. I cool down to around 62/64 to pitch and then let it free rise but cap it at 77 (it usually only goes to 74 unless the room is warm). The first time I used Lallemand Abbaye I bottle conditioned half a batch and the bottle conditioned ones tasted better, like the hard edges were sanded off next to the kegged version even though the kegged version was the same age. I get tons of bubble gum aroma, and fruitiness but no bananna. If you pitch it below 62 I have gotten a band-aid sort of flavor that doesn't age out. I only bottle this yeast now. I think that you would get fairly close to Chimay if you controlled the temperature daily the way they do according to Candi Syrup recipes.

 

[duncan_disorderly]

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 flavor therefore one should find ways via hops or herbal maybe fruit additions to add more fruity notes to have a better balance of phenolic spice and fruity notes. BE-134 certainly has the sharpnes. I enjoyed farmhouse more because of the more balanced profile regarding phenolic and fruity and leaving more residual sugar and drynes can still be achieved via mashing regime or other methods.

Also it gets much better with proper conditioning and aging.

Thanks, and sure, we all have different tastes. I liked the 134 beer more, I like the sharpness and dryness. That's a saison, for me. Well, my kind of saison.

 

[Sipina]

Thanks, and sure, we all have different tastes. I liked the 134 beer more, I like the sharpness and dryness. That's a saison, for me. Well, my kind of saison.

Of course, I agree with you. Do you have any info on the recipe? That would be interesting to know because I had used BE-134 at least 4 or 5 times and tasted beers made with it from a brewer friend as well. I would love to get even more tips on how to work with the yeast.

 

[duncan_disorderly]

Of course, I agree with you. Do you have any info on the recipe? That would be interesting to know because I had used BE-134 at least 4 or 5 times and tasted beers made with it from a brewer friend as well. I would love to get even more tips on how to work with the yeast.

Yes, a very simple recipe. Low OG, high ibu, not for everyone. Not my beer of course.

23 litres
1038
1002
4.7%
40 ibu (I know!)

3300g Golden Promise
100g Crisp dark crystal
20g Magnum @ 60
20g Willamette @:0
BE-134

 

[Sipina]

See on page 2 of the document - it's states that farmhouse can be used for belgian monastery style ales, as we had already observed now confirmed by lallemand as well --> https://admin.lallemandbrewing.com/...-bestpractices-Saison_solutions-ENG-A4-10.pdf