Safbrew abbaye

[LuisLozano13]

Hi! I'm thinking of brewing a tripel and a dubbel and there's this new yeast from fermentis safbrew abbaye, what do you thing of this yeast? Has anyone tried it? Should I use this yeast or should I just use wlp500 traditional Trappist white labs yeast?

 

[pmonti80]

I'm pretty interested in this yeast too. ¿Has anyone used it?

 

[shoreman]

Interested in this yeast as well, have always wanted a dried good Belgian yeast. Online seems to be $6 which hopefully will come down in price.

I'd say go for it and let us know how it goes.

 

[beergolf]

I saw that the other day. It is so new I doubt that anyone has fermented a brew with it yet.

It would be nice to have a dry option for Belgians.

 

[Osedax]

Never heard of it. Sounds like a good experiment to me. I always do split batches anyway. If I can get a hold of some in 3 days I will brew with it on Sunday. Good to know about this. Thanks!

 

[peterj]

Yeah this is the first I'm hearing of this yeast. That would be awesome if it has a good Belgian flavor profile. If I see it at my LHBS I'll definitely pick some up and brew with it when I can.

 

[Osedax]

I ordered a pack last night from Brooklyn homebrew. Should be here in a few days. This should be interesting.

 

[pmonti80]

After searching the internet I found little information on this new yeast, but some brazilian tested it and found it similar to S33 (tasting wort, not finished beer). Link to the brazilian forum. Other american, dutch and german forums had a few posts informing of the availability of the new yeast but no beer made with it yet.


BTW Danstar/Lallemand will release a new yeast with the same name, Abbaye Belgian Ale Yeast: http://lalvin.danstaryeast.com/company/products/abbaye-belgian-ale-yeast

 

[LuisLozano13]

I'm hoping abbaye yeast to produce a lot more fruity esters that the s-33

 

[Osedax]

I am hoping the same. S-33 and T-58 are lacking IMO.

I am going to make a light amber wort and load my homegrown hops at the end. I have no idea what the IBUs might be like but, I am guessing in the mid 20s. I am going to mash around 152F. I will split the batch with US-05 and abbaye. Should come out as a hoppy dubbel and a light amber. Hopefully...

 

[pmonti80]

I am hoping the same. S-33 and T-58 are lacking IMO.

I am going to make a light amber wort and load my homegrown hops at the end. I have no idea what the IBUs might be like but, I am guessing in the mid 20s. I am going to mash around 152F. I will split the batch with US-05 and abbaye. Should come out as a hoppy dubbel and a light amber. Hopefully...

Have you tried mixing both, S-33 and T-58, to get a better "belgian flavour". On a french brewing forum "everyone" seems to be doing it. I'm pretty new so It is on my to do list.

Please update when you have the results on the abbaye.

 

[hopbrad]

interested as well. The only dry belgian strain I like so far is Belle Saison. At first i figured it was going to be Fermentis' version of Belle Saison, but after seeing Danstar is releasing Abbaye too i have hopes for a fruitier wlp500-like strain. fingers crossed!

 

[LuisLozano13]

I am hoping the same. S-33 and T-58 are lacking IMO.

I am going to make a light amber wort and load my homegrown hops at the end. I have no idea what the IBUs might be like but, I am guessing in the mid 20s. I am going to mash around 152F. I will split the batch with US-05 and abbaye. Should come out as a hoppy dubbel and a light amber. Hopefully...

Pelase comment the results! I'm brewing a tripel and a dubbel and then split the batches and ferment with wlp500 and abbaye I'll tell you guys how it turned out

 

[Osedax]

I just pitched in. Came from Brooklyn homebrew with a swedish fish! Not sure why. I will report back with results as I get them.

 

[Osedax]

Start up was faster than US-05. Had a nice krausen and good airlock activity within 8 hrs. Seems to be kicking off bubblegum and banana esters so far. I will have to get a good hydro sample before confirming.

I pitched at about 60F. Then I insulated and let it free rise. Went higher than I anticipated. Spiked at 74F ambient inside its box. I removed the blanket to cool it off. Ambient should drop to 70 by the time I am home.

 

[Osedax]

This thing is going crazy! I cannot keep the temps down to save my life. It is up to 78F. I even threw a bunch of ice on it. The krausen dropped sometime earlier today. The top is moving around like it is ready to start boiling. The top is swirling around at a rapid pace. Never seen a fermentation like it. Then again, every fermentation is like a snow flake.

The brew room smells like banana bread. Has a great spicy, banana thing going on. Right now the smell reminds me of WLP500 but, I don't have that much experience with trappist or traditional Belgian strains. Hoping this yeast is legitimate. More updates to come in a few days.

 

[shoreman]

Thanks for the updates, I'm interested in checking this yeast out

 

[pricelessbrewing]

Just saw this earlier at my lhbs. Looking forward to trying it out.

 

[mobly99]

Pitched some last night in a Belgian Dark Strong Ale around 10pm, took off like a beast by the time I checked it this morning.
No swedish fish for me from the lhbs.

 

[thecebruery]

Subscribed!

Seems the optimum temperature range for this one is pretty low (http://charlesfaram.co.uk/Portals/0/Docs/Fermentis/SFB_Abbaye.pdf)

I bought a 500g brick of this the other day to test ($78 before shipping), hoping to sub it in for WLP-500 for the dubbel and tripel I brew. Results sound promising so far!

 

[Osedax]

Fermentation wound way down yesterday. It seems to be finishing faster than the US-05. Took a hydro sample to compare to later. I am seeing 83.6% attenuation so far but, I think it might have another point or so to drop.

Woah! This thing is a acetaldehyde bomb! So much apple and pear notes so far. It is actually pretty good already and blends nicely with its vinous character. It still has a bit to clean itself up though. Little bit of sulphur but, not as much as some saison yeasts. Overall, it seems to be coming along nicely.

 

[shoreman]

Would you say this is more of a farmhouse style Belgian yeast? I'm hoping not Belle fits that bill fine.

 

[Osedax]

Would you say this is more of a farmhouse style Belgian yeast? I'm hoping not Belle fits that bill fine.

No, it seems more of a traditional Belgian style yeast. It's still too early but, I don't notice any funky or earthy flavors/aromas.

 

[jfrank85]

Picked up a pack of this for $3 at our local hbs. Going to brew up a smallish beer with hull mellon hops. Hopefully it'll be a good pair.

 

[BigJack]

Subscribed. I love dry yeast and I'm stoked to have more options coming out.

 

[Weezy]

$3 is a good deal. $5+ and I look to the vials.

 

[jfrank85]

$3 is a good deal. $5+ and I look to the vials.

I'm going to go in and snatch up the last few packs before they get wise and raise the price.

 

[TastyAdventure]

This thing is going crazy! I cannot keep the temps down to save my life. It is up to 78F. I even threw a bunch of ice on it.

Letting Belgians "free rise" is the way to go. Having them in a shallow pool of water to slow, but not completely hinder, the temperature rise is ideal. Throwing ice on it after it has risen will drop the temp, stress the yeast in a bad way, and cause activity to drop. Not good, as Belgians are meant to ferment out as much as possible. 78 is a perfect temp for a Belgian to peak at IMO.

I am very excited to use this yeast though. I wonder if we can figure out what WL or Wyeast strains it is? It's probably one that already exists...

 

[Feiten]

Guys, I've used this yeast strain here in Brazil.
The fermentation was electronic controlled under 18c in the first 3 days, then raised to 21c, 1c a day.

After 3 weeks in the fermentation bucket, lagered some days and then applied gelatine, because it was pretty powdered.

I didn't liked the taste it gives, really close as S-33, too much sulfuric and strange flavors. I'll not use this yeast again. I've used this yeast to brew a Dubbel, all grain.

It attenuates like a monster, but generate a lot of off flavors in the beer.

 

[Osedax]

Strange flavors is definitely the way I would describe it. Also, to clarify, I threw enough ice on it to maintain it at 76F not to crash it in the middle of fermentation. The recommended range for this yeast is like 68F.

I wrecked my palate last night trying to figure out how many datil peppers to add to my amber. Hint: 1 per glass is too much.

It was hard for me to really pin down the flavors because of my numbed tongue but, it is becoming odd. Acetaldehyde has cleaned up a lot. Phenols are starting to come into play. Peppery with almost a cinnamon bite. Some apples and pears still present. Hints of bubblegum. Sharp fusel character. Everything hasn't meshed yet but, it was odd even still. I am sitting at 1.006 now. So, yes, it has great attenuation. I will bottle in maybe 2 weeks.

I still have high hopes but, we will see.