Nothing yet, giving it another week before I secondary and DH it. Fermentation was furious and quick. Smells amazing, bananas and fruit. That's all I've got atm.Any recent updates on this guy? I used it this weekend on an Oud Bruin grain bill that I intend on throwing on top of a bug cake. I used it on a small beer I had of the leftover runnings.
Brewed a beer using this yeast yesterday, here is the grain bill.
8# German Pilsner
2# White Wheat Malt
1# 8oz Munich Malt
4oz Dark Munich
1oz Horizon @ 60 minute
1oz Hull Mellon @10 minute
1oz Hull Mellon @ 5 minute
2oz Hull Mellon 5 Day DH
148F Mash temp.
Might rack off a gallon or so and secondary ferment it with Brett. trios.
Sorry, I can't really compare it to much as I don't normally use liquid strains. Wish I could but, I can't. Chimay is WLP500, correct? It's not really like WLP500 at all. 500 has a great flavor "softness" that I really enjoy. Where 500 is soft Abbaye is harsh. Really I don't completely understand why they call this yeast Abbaye. It doesn't really seem like any Abbey yeast I have ever used.What would you compare it to in the liquid yeast category?
Is it a bit reserved like chimay?
UPDATEI am planning to split a batch of a Belgian single ale between Abbaye and T58 in the next week or two to see how they compare with minimal added factors to complicate the flavor. Hopefully I'll have a update in 8 weeks.
Though this is slightly off topic for this thread, yes, go ahead and bottle it if the gravity has stopped changing and you need it ready in a few weeks. You might want to store it at a higher-than-cellar temperature (maybe 70-72F) to accelerate the conditioning since you plan to drink most of it next month.I brewed a Christmas Belgian Dark Strong Ale almost 3 weeks ago with 2 packets of T-58. Fermentation took off almost immediately as I pitched somewhere around 68 degrees. I definitely had the sulfur smell coming through the air lock starting day 3 or so but it has curtailed and now just the sweetness of the beer comes through.
I brewed this with the intention of taking it to holiday parties which start in 5 weeks (Dec. 13th). If the hydrometer readings are consistent, is there any reason to leave it in the fermenter before bottling (this is only my 2nd batch, so I'm still pretty much a noob)? I'd like to start bottle conditioning early enough so the beer is mature enough for the holidays. I'll probably save a few bottles to test months down the road to compare as I know Belgians (and most homebrews) continue to improve over time.
Bottled our Christmas beer this morning - a Belgian specialty ale spiced with bitter orange and Coriander. The sample tasted great. This beer used t-58 last year but was changed over to the new Abbaye yeast this year. Will be able to do a taste testing of the two in a few weeks.
I tried it. I didn't like it at all. Sluggish performance, odd green apple flavor in the final beer. Weird esters, little in the way of phenolics. Not a very good yeast at all. I don't understand Fermentis yeast. Some are just awful. Of the remainder, only US-05, S-04, K-97 and 34/70 are worth getting. I don't understand how they make any money off those other yeasts.I'm pretty interested in this yeast too. ¿Has anyone used it?
I got a lot of sulfer as well, I splash-racked it into the secondary and that dispelled most of it. I dry hopped with two more oz of Mosaic and now I get some phenols, esters and mosaic hops off the airlock. Will report back.I brewed a Belgian blonde with it about a month ago. The fermentation was straight up sulfer. Like more sulfer than I've ever experienced. After crashing I racked into my keg for carbonation and I still was getting sulfer albeit much less. I just tried it tonight after two weeks in the keg and I'm still getting sulfer. There are some fruity esters and phenols there but I can't say much about them because the sulfer is still pretty distracting. I'll give it a few more weeks and report back.
neat. I also used 3711 and bell saison yeasts for a borderline pale ale / mild IPA this year. I felt that the bell saison had a better (more appropriate, less intrusive) character for the style, but both were good.Well just bottled the Mosaic Pale Ale. First time using either the yeast or the hop. It's a fun beer. The Belgian character is there but it's subtle, as I intended. Wanted it to be a background note to the malt and hops -- a fun twist on a fairly standard APA. Mission Accomplished, as Bush might say. No sulphur, think the splash rack took care of that. Pitched at 58, rose to 68 before crashing back. I'm happy and will use the same yeast again for the fall edition of Dave's Pale Ale.