[HoosierBrew]

No, I don't.  Based on my tastes, I don't find it as clean as either 1056 or 1007.

+1.  To me, 1056, 1007 and the WL Mexican Lager strain are the cleanest ones I've used.

Thats funny, I just used 940 on my last Alt.

Great strain. Ultra clean !

EDIT - Those alt pics look fantastic BTW. I could drain a few of those. Need to brew an alt soon, been too long.

[hobbitfu]

For all the dry yeast users... I made a Belgian Tripel with Fermentis Abbaye ale yeast and turned out great! Just be aware it kicks out a ton of sulphur in the middle. But cleared up wonderfully and forms a nice compact sediment. Easy to rack.

[Iliff Ave]

For all the dry yeast users... I made a Belgian Tripel with Fermentis Abbaye ale yeast and turned out great! Just be aware it kicks out a ton of sulphur in the middle. But cleared up wonderfully and forms a nice compact sediment. Easy to rack.

I am still very curious about this yeast although it seems to overall be getting negative reviews. Did you beer take a lot of aging to come together?

[hobbitfu]

My biggest mistake was not using fresh yeast at bottling. It started at OG of 1.087 and finished at about 1.006 for about 10.5%. Didn't have enough left to properly bottle condition. But the beer itself was great. In the Westmalle flavour profile (none of the banana and clove type flavours). I was hesitant based on reviews, but my experience was good. Fermented at about 17 to 18C.

[hobbitfu]

I probably left it in primary for close to 3 weeks before bottling. And as i said probably need a bottle conditioning yeast, especially if as strong as mine was. Got good feedback from very experienced craft beer drinkers

[denny]

For all the dry yeast users... I made a Belgian Tripel with Fermentis Abbaye ale yeast and turned out great! Just be aware it kicks out a ton of sulphur in the middle. But cleared up wonderfully and forms a nice compact sediment. Easy to rack.

I am still very curious about this yeast although it seems to overall be getting negative reviews. Did you beer take a lot of aging to come together?

Yeah, there was a pack in the goody bags they gave us at NHC.  Not sure if I'm actually gonna use it based on reports I've read.

[euge]

I bought a pack of the Abbaye to try in a split batch coming up. Probably too phenolic is my prediction.

[hobbitfu]

Post your observations once available. Love to hear other opinions.

[denny]

I bought a pack of the Abbaye to try in a split batch coming up. Probably too phenolic is my prediction.

Personally, I'd rather have phenolic than fruity.  Guess I'll have to crank out a batch on the Zymatic to try it.

[HoosierBrew]

Personally, I'd rather have phenolic than fruity.

Same here, Denny. That's why I don't brew as many British beers as I used to. Lately I've been enjoying beers made with neutral yeasts, lager yeasts, or phenolic Belgian ones more so than fruity British yeasts. Who knows, maybe a year from now I'll feel differently. 

[euge]

I'm somewhat the other way. Oftentimes Belgian styles are too phenolic for me and I've quit brewing and buying examples. Mostly. I'd take a British ale over a Belgian brew.

But also I've gravitated towards cleaner or more neutral yeasts and beer styles. Must be some phase...

[HoosierBrew]

I'm somewhat the other way. Oftentimes Belgian styles are too phenolic for me and I've quit brewing and buying examples. Mostly. I'd take a British ale over a Belgian brew.

But also I've gravitated towards cleaner or more neutral yeasts and beer styles. Must be some phase...

I agree that phenols can be too much pretty easily, and that's not a good thing. I usually hold most Belgian yeasts at ~ 64F for a couple days, then ramp, to keep that under control. There are a few banana bombs out there.

[hopfenundmalz]

I'm somewhat the other way. Oftentimes Belgian styles are too phenolic for me and I've quit brewing and buying examples. Mostly. I'd take a British ale over a Belgian brew.

But also I've gravitated towards cleaner or more neutral yeasts and beer styles. Must be some phase...

I used to drink a lot of British and Belgian styles. Then the lager phase hit. Now fruity British beers are back in my flavor preferences. I wonder if the Belgians will start to appeal to me again soon?

[homoeccentricus]

I wonder if the Belgians will start to appeal to me again soon?

I'm sure it's because we beat you in the soccer world cup. Please remember, it's only a game! Don't take it out on people.

[hopfenundmalz]

I wonder if the Belgians will start to appeal to me again soon?

I'm sure it's because we beat you in the soccer world cup. Please remember, it's only a game! Don't take it out people.

Never say never, phenolic so might appeal to me again someday, and I might start to enjoy footie someday.