i have read on this site Brewers making starters from dregs of many beers. I wish to make a chimay starter and would like to know how many bottles of dregs one uses to make a starter for a 5 gallon batch?
I have stepped up dregs from just one bottle. Start with a small amount of low gravity wort, something like 50ml of 1030 wort after a couple of days add 100ml of 1030 wort. After a couple more days move it to a stirplate and a 1000ml flask, at this point you can probably be in the 500-750ml range with 1040 wort. When this ferments out, you should have a decent amount of yeast that you can treat exactly like you would if it was Wyeast or White Labs, i.e. make an appropriate starter
^^ What he said. I have found that actual Chimay yeast from a bottle to be more flavorful than the Wyeast and White Labs versions. There is a better aroma, and it seems to me to highlight the sugar flavors a bit more.
I will promote a conspiracy theory here. Chimay is bottle conditioned with a different strain than primary.
I think Chimay is indeed using a different bottle yeast. Don't know for sure. I do know that Chris White flat out states that they do not label their yeast "Chimay Yeast" because while their strain is pretty much the same as the yeast they cultured so many years ago, the actual yeast at the brewery has mutated to something else. As for making a starter, that could be a fun project. But it is really much easier, cheaper and arguably more reliable to just buy a Chimay strain.
I think WLP530 comes closer than 500. Now I know, I know, its origin is not Chimay. But, WLP530 just tastes "better" and more "Belgiany" to my palate.
Depends what your making and as you said what you like. I like the slight banana esters of WLP500 for my Triple and the spiciness of WLP530 for my Belgian Dark Strong. Take care.
