Dry Belgian Yeast from Fermentis

Yep, gonna try it out as soon as I find it in a LHBS. I just wish they gave a bit more description.

 

I went to the Fermentis website to read the spec sheet for this new yeast but they did not post one: http://www.fermentis.com/brewing/homebrewing/product-range/

So new they haven’t had time to construct a spec sheet yet?

Cheers!

 

Picked up a pack the other day. Will probably try it out on a Belgian Pale Ale type thing in a few weeks. Anybody try it yet?

 

Ended up doing an extract patersbier with it a week and a half ago. Airlock sniffs were great. Only real thing I can say about it at this point is that it is a very vigorous fermenter. Anyone else try it yet?

Was at LHBS today and now Danstar has an Abbaye strain as well. Will rebrew the extract patersbier in a bit to see which I like better and share my perceived differences. Anyone else try this one?

 

So, cracked open one last night, tasting notes will follow info on the brew. Gonna do it quick and dirty.
Here's the recipe:
https://www.brewtoad.com/recipes/only-a-test

Bottle conditioned to 2.7 volumes.

So far as the fermentation, ambient temp of 66F in the closet, but very violent ferment, reaching 76F on the temp sticker. Also blew off quite a bit from a 6.5gal carboy, both of which surprised me for a 1.053OG ale.

Mouthfeel is pretty rich and smooth. No real discernible spiciness, but has a nice stone-fruit character, somewhere between peach and plum. It'd probably be more plum or cherry-like in a darker wort.

 

Bump, any other thoughts on dry Belgian yeast. Looking to brew a Dubbel soon.

Thanks

 

Used Abbaye twice on Belgium dark ale recipes. Very aggressive fermenter, settles well, and has nice flavor but not as fruity,estery as T-58. I would use it again if the mood strikes me. A decent yeast

 

I brewed a dubbel with it and wasn't a huge fan of the yeast. Hard to describe, maybe too phenolic. The beer was pretty harsh for 8%. A friend brewed the same recipe with 3787 and his came out a lot better.

 

I will be brewing a Dubbel later this week and I will be using my favorite yeast for this style: 3787 fermented warm.

Cheers!

 

Underpitch? Overpitch? Pitch correctly? Oxygen?

 

I make a 2 liter starter (intermittent shaking) which is "pitch correctly" IMO. Some folks may opine otherwise.

I personally do not use oxygen for this batch; just an extremely vigorous whisking with a BIG egg whisk. That process works for me for this batch.

Cheers!

Edit: I have never experimented with the variables you mentioned so I have no comment on one vs. the other.

 

Sounds good to me. I have a second free pack of Abbaye I'll try eventually, but I still think 3787 is what I'll use for Belgian beers.

 

I choked on some coffee and nearly fell out of my chair after reading about aerating wort with a big egg whisk.

 

I choked on my coffee and nearly fell out my chair because the mental image of someone vigorously beating their wort with a BIG egg whisk was like watching slapstick comedy from 1938.

 

Quoted because this statement is worthy of way more than just one like.