Author Topic: Safbrew Abbaye Ale  (Read 25156 times)

Offline ynotbrusum

  • Official Poobah of No Life.
  • *
  • Posts: 3792
Re: Safbrew Abbaye Ale
« Reply #15 on: August 14, 2014, 09:45:22 PM »
Got a sachet Saturday and brewing this Saturday.  I may go with a Leffe clone to test the waters on the flavor profile.  My purchase was the first at the LHBS and they want reports.  Now...whether to rehydrate or not!
Hodge Garage Brewing: "Brew with a glad heart!"

Offline HoosierBrew

  • I must live here
  • **********
  • Posts: 13031
  • Indianapolis,IN
Re: Safbrew Abbaye Ale
« Reply #16 on: August 14, 2014, 10:07:22 PM »
Not particularly low, but lower than others like WY1214 and WY3787 is what I meant. Of course, fermentation temps play a large role in ester production as well.

Lower than 1214, definitely.  But I don't know if I could say lower than 3787.  Given I ferment 3787 in the low 60s, though.

Yeah, Belgian strains are (to me) even more tied to fermentation temps than other strains. I've held 1762 @ 64F for 2 or 3 days, then ramped up slowly and gotten a fairly clean dubbel or quad. A degree or two warmer and gotten nice esters, plummy with some spice mostly. I think 1214 is definitely more estery at a given temp.
Jon H.

Offline ynotbrusum

  • Official Poobah of No Life.
  • *
  • Posts: 3792
Re: Safbrew Abbaye Ale
« Reply #17 on: August 16, 2014, 05:41:02 PM »
Got talked into brewing a golden strong ale per an award winner from a local contest this past winter.  If it's good, I may hold onto some bottles for comps.
Hodge Garage Brewing: "Brew with a glad heart!"

Offline ynotbrusum

  • Official Poobah of No Life.
  • *
  • Posts: 3792
Re: Safbrew Abbaye Ale
« Reply #18 on: August 19, 2014, 02:06:40 AM »
Man does it throw off a nice fruity aroma!  If the flavor follows the initial fermentation aroma, it will be a winner....
Hodge Garage Brewing: "Brew with a glad heart!"

Offline Iliff Ave Brewhouse

  • Official Poobah of No Life.
  • *
  • Posts: 3917
Re: Safbrew Abbaye Ale
« Reply #19 on: August 19, 2014, 09:39:31 PM »
Keep me updated on this one. I have been wanting to do a golden strong ale for a while and prefer dry yeast when appropriate for the style...
On Tap/Bottled: Hoppy Amber Lager, IPA, Festbier, Spiced English Porter

Fermenting:
Up Next: berry chocolate imp stout, lime/lemongrass blonde

Offline hospter81

  • Cellarman
  • **
  • Posts: 88
Re: Safbrew Abbaye Ale
« Reply #20 on: August 26, 2014, 10:32:08 PM »
Man does it throw off a nice fruity aroma!  If the flavor follows the initial fermentation aroma, it will be a winner....

what was your temperature profile in the fermentation? can you share it??

Offline ynotbrusum

  • Official Poobah of No Life.
  • *
  • Posts: 3792
Re: Safbrew Abbaye Ale
« Reply #21 on: August 26, 2014, 10:47:58 PM »
In the low 60's to start (using a bag chiller and frozen 2 liter water bottles) then rose up to high 60's to 70 or so to finish off after about five days.  Still in primary, but expecting to rack soon.
Hodge Garage Brewing: "Brew with a glad heart!"

Offline bigchicken

  • Assistant Brewer
  • ***
  • Posts: 245
  • Lincoln, NE
Re: Safbrew Abbaye Ale
« Reply #22 on: August 29, 2014, 03:04:34 PM »
Here is the spec sheet, it lists total esters at 20 ppm (at 18 degress Plato at 20 degrees Celcius in EBC tubes):

http://www.williamsbrewing.com/pdfs/y24.pdf

Tthe fact sheet for US-05 lists total esters at 40 ppm:

http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf
If that means that US 05 has twice the amount of esters, then I don't understand why it is called an Abbey style yeast.

I was thinking the same thing.
TJ Cook

On Deck: Undecided
Fermenting: Nothing
In bottles: It's All About MEAD!

Offline ynotbrusum

  • Official Poobah of No Life.
  • *
  • Posts: 3792
Re: Safbrew Abbaye Ale
« Reply #23 on: September 26, 2014, 01:32:36 AM »
Update - Well the first hydrometer sample was taken as I racked to the keg.  It smelled and tasted great to me - the beer started at 1.061 and finished at 1.004.  I am no expert at giving flavor descriptors, but it tasted a bit of pear and maybe some grape or similar fruit.  I realize now looking back on the OG that the beer is not a Belgian strong golden, but rather a stronger Belgian Blonde.  I can't want to taste it carbed up - to get a better representation of the beer.
Hodge Garage Brewing: "Brew with a glad heart!"

Offline erockrph

  • Official Poobah of No Life.
  • *
  • Posts: 6597
  • Chepachet, RI
    • The Hop WHisperer
Re: Safbrew Abbaye Ale
« Reply #24 on: September 26, 2014, 02:04:39 AM »
Interesting description. Between the flavor and attenuation it almost sounds like a Saison strain.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline ynotbrusum

  • Official Poobah of No Life.
  • *
  • Posts: 3792
Re: Safbrew Abbaye Ale
« Reply #25 on: September 26, 2014, 08:39:41 PM »
I guess I had it in the primary a little over a month - just got around to kegging it; maybe that long in the primary had the effect of keeping the yeast working a bit longer?  I did remove it from the chiller bag after a few days, which might have further roused it at that point.  I have no way of knowing when it finished, because I didn't check the FG until I racked it and it was in a bucket in the basement.

All things considered, it turned out pretty well for not being really cold fermented, but that is just based on a hydrometer sample that I shared with SWAMBO (who thought it was great, but she had been drinking a glass of wine and said it might have influenced her taste). 
Hodge Garage Brewing: "Brew with a glad heart!"

Offline noonancm

  • Cellarman
  • **
  • Posts: 56
Re: Safbrew Abbaye Ale
« Reply #26 on: September 27, 2014, 07:26:46 PM »
I recently used this yeast with a recipe that won me a gold for a Belgian golden strong. Decided to try this instead of White Lab 500 since I normally use dry yeast except when I doing Belgians.

Anyway fermented at 64 degrees. Was hoping for a pear taste. Didn't get it. It leaned towards pepper but even that was not pronounced. Fermented dry; about 10% abv. All in all, not impressed. More than likely going back to white labs for this style.

Offline erockrph

  • Official Poobah of No Life.
  • *
  • Posts: 6597
  • Chepachet, RI
    • The Hop WHisperer
Re: Safbrew Abbaye Ale
« Reply #27 on: September 28, 2014, 03:49:33 AM »
I recently used this yeast with a recipe that won me a gold for a Belgian golden strong. Decided to try this instead of White Lab 500 since I normally use dry yeast except when I doing Belgians.

Anyway fermented at 64 degrees. Was hoping for a pear taste. Didn't get it. It leaned towards pepper but even that was not pronounced. Fermented dry; about 10% abv. All in all, not impressed. More than likely going back to white labs for this style.
Now this is really starting to sound like a Saison strain. Maybe it has potential as a co-pitch with 3724 instead of the usual 3711.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline HoosierBrew

  • I must live here
  • **********
  • Posts: 13031
  • Indianapolis,IN
Re: Safbrew Abbaye Ale
« Reply #28 on: September 28, 2014, 04:08:18 AM »
I recently used this yeast with a recipe that won me a gold for a Belgian golden strong. Decided to try this instead of White Lab 500 since I normally use dry yeast except when I doing Belgians.

Anyway fermented at 64 degrees. Was hoping for a pear taste. Didn't get it. It leaned towards pepper but even that was not pronounced. Fermented dry; about 10% abv. All in all, not impressed. More than likely going back to white labs for this style.
Now this is really starting to sound like a Saison strain. Maybe it has potential as a co-pitch with 3724 instead of the usual 3711.

I agree. So far I'm not buying the 'Abbey' thing based on the descriptions guys are giving of their beers. Sounds more like it has some pseudo-Saison character to me.
Jon H.

Offline ynotbrusum

  • Official Poobah of No Life.
  • *
  • Posts: 3792
Re: Safbrew Abbaye Ale
« Reply #29 on: October 03, 2014, 06:27:27 PM »
I hate to say it, but as a carbed sample last night, I wasn't really happy with it.  I think it is an abbey style yeast, not a saison...my problem really is with its use for a Belgian Golden.  The Beer had Belgian sugar at high Krausen or just past that point.  The flavor is somewhat Trappist-like, but kinda "flat", without much in the way of esters, other than a subtle pear note.  I am going to let one warm up quite a bit and see if that has any effect.  All things considered, I would say that the flavor profile lacks the complexity that I have come to taste with the liquid yeasts that are Trappist originated.  My recipe was basically Pilsner 8 lbs, Wheat 2 pounds, lightly hopped with  Hallertauer and Hallertauer Mittelfruh, but I don't recall the specifics on that presently.  I may try it in a Dubbel to see if there is any better result.
Hodge Garage Brewing: "Brew with a glad heart!"