Safbrew abbaye

[TastyAdventure]

Damn, I still need to read a few more opinions, but the 2 above don't sound good...

 

[Wheelspin]

Pitched two packets into 10 gals of OG 1.069 October Ale at 16.5 C 2 days ago. Took off like a rocket and this morning I see that it's lifted the lids on my two plastic fermenters in my fermentation chambers and made a bit of a mess - note to self "blow off tubes".

Have not tasted yet but at least we know this baby kicks serious butt in the fermentation stakes !

 

[TastyAdventure]

Thanks for posting. Hope to hear your tasting notes later!

 

[jiggs_casey]

Brewed a 10 gallon Farmhouse Ale this afternoon. Decided to split the batch and use this yeast in half of it. Fermenting in the 64 degree garage, it took of incredibly fast! Within a few hours. I'm really curious to see how this turns out!

 

[Osedax]

New update. Tasted another sample last night. Most off flavors are tailing off. Fusel is still there but, should work with age. Gravity is stable at 1.006. That is 87.7% attenuation. As a recap, it started and finished faster than US-05 and attenuated about 10% further.

Overall, I am really starting to like this yeast. It is nothing like the phenol bomb that T-58 is. S-33 is EDME strain so, it is also not like that either.

Comes through with nice banana and bubblegum. Not as intense as a hefe but, nice. Good cinnamon spiciness, apples, and pears in the background. OK glycerol production so far. It seems to be a much more restrained Belgian.

I am excited to get it bottled to release some more aromatics. Going to bottle as soon as I get enough bottles available. I have about 35 of the 45 needed.

 

[Wheelspin]

Happy to hear that things are smoothing out Osedex.

I tasted my batch at 3 days and it was well "interesting" ! Nothing like I have experienced before. Sort of weird "old" flavours brightened with a bit of fruit.

Anyway, I'm not a very good describer of taste but I have high hopes for this yeast - I think time will be the key. Also think this will be the yeast for very big beers and possibly stouts or imperial stouts where the grains dictate most of the flavour.

Lets keep the updates coming.

 

[pricelessbrewing]

I was really hoping this would just be a dry version of a known yeast, and not a new individual/blend which it is sounding like. Howevwr it's nice to hear the low lag time and strong start fermentation sounds like it comes with lots of nutrition or reserves already.

Interested in how it goes with session ales, meads, and ciders as belgian ale yeasts were sometimes used for those as well.

 

[Osedax]

It very well might be a strain of something known. I don't have the experience with liquid yeast to say or not.

I am going to hopefully bottle it this weekend. I may even get a corker and belgian bottles. I think I might use those for my brett saison though. Decisions...

 

[Wheelspin]

Just tasted a sample of my Octoberfest Ale brewed with Abbaye before it went into the cold crasher.

Just to recap ir started off quickly (within 8 hours) and raced away like a steam train lifting the lids of my plastic bucket fermenters.
With starting gravity of 1.069 it settled at 1.012 some 14 days later.

The taste, which i initially described as "Old favours brighten with some fruity have mellowed so the "old" has disappeared and the fruit remained. There quite a good "alcohol" hotness but not overwhelming. Note I'm not an expert at flavour description.

Overall I'm pleased. Would have liked to test it side by side with some 05 or Notties which are my normal go to yeasts.

I'll get back to you when it's carbed up in the bottle in about 2 to 3 weeks time.

 

[jfrank85]

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.

 

[Gothic_Horror]

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.

 

[jfrank85]

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.

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.

 

[indianaroller]

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.

What was your original gravity? What temp did you pitch at? What temp is it fermenting at (beer temp or ambient)? How much yeast did you pitch?

 

[jfrank85]

1.057 OG, pitched at 66F, fermented at 68F, one pack pitched.

 

[Wheelspin]

Quick update on my strong Octoberfest Ale fermented with this yeast, now bottled and tasted.

Initially in the fermenter there seemed to be quite a lot of weird aroma's and flavours. Tried first bottle last night and am very please with results. I'm not a good describer of flavours but it tasted perfectly "Belgium". In other words, the flavorous you's expect from a strong Belgium triple.

I will definitely use it again for this style and will be trying it in other styles. I really like the way it takes with very robust fermentation.

 

[Osedax]

Your lucky. I am still waiting for mine to carb before I make a judgment call. 3 1/2 weeks and still very little carbonation. I even primed to 2.9 volumes. No idea why it is taking so long. Not sure if it is the yeast's fault or not. 3/5 of a cup should have been plenty in 4 gallons.

I will keep holding out. Crossing my fingers.

 

[Wheelspin]

I primed mine at 2.3 vols and after 14 days carbonation was more or less perfect.

Maybe I just got lucky but my overall impression of this yeast is that it's a real worker. Took off like a rocket and blew the lids off both my fermenters. First time this has happened.

 

[andrewmaixner]

I 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.

 

[brew_darrymore]

This is great, Andrew, I look forward to your feedback as to how the two yeasts compare!

I've subscribed to that thread.

 

[RADMAD]

Just mashed in on my Holiday Belgian specialty brew. I have picked up a couple packs of Abbaye and will be giving it a try. Last year s version used T-58 and it will be interesting to see how it compares.

 

[RADMAD]

This yeast looks to be a quick starter. Took a look at the fermentor this morning just 12 hours after pitching and it has already topped out the carboy and and is spilling out the blowoff.
Some numbers for this brew
OG 1.070
Vol 5.5 gal into a 6.5 gal carboy
Pitch - 2 packs Abbaya
Ferm temp set at 63F

 

[TimothyPatrick]

I just bought two packets of safbrew abbaye for an all grain tripel that I am brewing this weekend. I am excited to try a new yeast in this beer.

 

[Osedax]

My beer is finally carbing up. No idea why it took so long. Maybe watch for it in this yeast. I dunno.

It isn't completely done but, is close enough. It has all the Belgian characteristics you look for. White pepper, over ripe banana, slight clove, and a bit of earthiness. The earthiness could be from my homegrown hops. It is a solid yeast but, the flavors aren't as rounded as I would hope for in a traditional Belgian. A little harsh and still that strange taste I can't pin down.

Definitely a good backup yeast to have on hand for brew day. It might be better or worse but, I need another batch with it to compare.

 

[shoreman]

What would you compare it to in the liquid yeast category?

Is it a bit reserved like chimay?

 

[Osedax]

What would you compare it to in the liquid yeast category?

Is it a bit reserved like chimay?

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.

It is much more reserved than I thought. It isn't in your face at all. Also, it isn't the ester bomb I thought it might be. Still, a solid offering for dry yeast.

 

[Osedax]

Mobile app double post.

 

[TimothyPatrick]

I brewed a tripel this weekend and used two packets of this abbaye yeast (rehydrated). The OG was 1.086 and the yeast took off very quickly. I am keeping it at 64°f for now.
The only odd thing is the sulphur odor that is coming out of the airlock. I have read here on other threads that the sulphur odor will subside in a day or two.

 

[calebgk]

I brewed a split batch at 1.054, 5g 3711 and 5g Abbaye. I'm building a new chamber and didn't control the temps, but left them in my kitchen, which doesn't get outside of 67-70. I've been drinking the 3711, and love it. Great saison, dry as bones at 1.000. I just kegged the Abbaye tonight after 4 weeks and holding at 1.012, and here are some notes.

Clear as day coming out of the fermenter if I was careful, but VERY loose cake. So easy to kick it up.
Tasted the sample - and didn't really taste much. Some fruit, almost diluted apple juice, but no pucker. Got no alcohol heat. Honestly, it was quite anemic. It wasn't bad, but certainly not impressive. But I'll let it chill and carb up, and I'll report back.

 

[jspain3]

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.

 

[andrewmaixner]

I 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.

UPDATE

I moved my t58 vs Abbaye yeast split batch experiment to kegs (at 20 days). There is a definite difference. The Abbaye may be significantly more clean / less green / less yeasty at this point, although the T 58 will clean up as it ages, if previous batches are any indication. The Abbaye seems to let the 1lb/5gal of 180L syrup flavor be much more pronounced also. Despide lower gravity measurement, the Abbaye tastes sweater. Not sure how the malt flavors are differing as I am a very poor judge of malt flavor (I don't really get anything out of even a good brown ale, for example).
More time will tell more, I'll post another update at the 5-6 week mark.

Recipe was:
Belgian Ale AG (10Gal)

Batch Size: 10.00 gal Style: Belgian Specialty Ale (16E)
Boil Size: 12.05 gal Style Guide: BJCP 2008
Color: 18.3 SRM Equipment: Andrew's (15Gal/70L) - AG
Bitterness: 28.2 IBUs Boil Time: 60 min
Est OG: 1.064 (15.6° P) Mash Profile: Single Infusion, Medium Body
Est FG: 1.014 SG (3.5° P) Fermentation: Ale, Single Stage
Est ABV: 6.7%

Ingredients Amount Name Type #
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Wheat - Red Malt (Briess) (2.3 SRM) Grain 2
2 lbs Candi Sugar (Syrup), Dark (180.0 SRM) Grain 3
2.0 oz Northern Brewer [7.8%] - Boil 30 min Hops 4
2.0 oz Saaz [3.5%] - Steep 15 min Hops 5
2.0 oz Styrian Goldings [5.5%] - Steep 15 min Hops 6
1 pkgs Abbey Dry Ale Yeast (Fermentis / Safale #Abbaye) Yeast 7
1 pkgs SafBrew T-58 Belgian Ale (DCL/Fermentis #T-58) Yeast 8
NO starters used. Oxygen used.
Notes

Split a10gal batch between t58 and the new fermentis Abbaye yeast.
OG at pitching:10/19/14 1.062 @60F
Allowing to rise to 67F ambient
T58 FG: 11/8/14 1.017
Abbaye FG: 11/8/14 1.015