Author Topic: Lallemand Abbaye dry yeast  (Read 9150 times)

Offline narcout

  • Senior Brewmaster
  • ******
  • Posts: 1991
  • Los Angeles, CA
Re: Lallemand Abbaye dry yeast
« Reply #45 on: July 11, 2017, 07:47:25 PM »
How is it?
There's nothing left to dismantle; the house it just collapsed on itself.  - A. Savage

Big Monk

  • Guest
Lallemand Abbaye dry yeast
« Reply #46 on: July 11, 2017, 09:43:37 PM »
How is it?

I'm inclined to believe 2 things:

1.) This yeast likes wärmer fermentation temps (67-68 starting and finishing in the 70s) and

2.) I may have overpitched using the Lallemand numbers. At least that is how it tasted. It was a dumper.

I'm trying again with a Dark Strong Ale recipe, generally accepted homebrewer numbers for dry yeast and warmer temperature.
« Last Edit: July 11, 2017, 09:45:16 PM by Big Monk »

Offline dmtaylor

  • Official Poobah of No Life.
  • *
  • Posts: 4002
    • Manty Malters - Meet the Malters! - Dave Taylor
Re: Lallemand Abbaye dry yeast
« Reply #47 on: July 11, 2017, 10:07:14 PM »
2.) I may have overpitched using the Lallemand numbers. At least that is how it tasted. It was a dumper.

 :o  :o  :o  :o

Underpitch on purpose, man, I'm telling you... we all overpitch with dry yeast, man.

 8)
Dave

The world will become a much more pleasant place to live when each and every one of us realizes that we are all idiots.

Offline narcout

  • Senior Brewmaster
  • ******
  • Posts: 1991
  • Los Angeles, CA
Re: Lallemand Abbaye dry yeast
« Reply #48 on: July 11, 2017, 10:11:38 PM »
Bummer, too clean?

Did it kick out much sulphur during fermentation?
There's nothing left to dismantle; the house it just collapsed on itself.  - A. Savage

Offline dmtaylor

  • Official Poobah of No Life.
  • *
  • Posts: 4002
    • Manty Malters - Meet the Malters! - Dave Taylor
Re: Lallemand Abbaye dry yeast
« Reply #49 on: July 11, 2017, 10:17:09 PM »
Did it kick out much sulphur during fermentation?

We'll see what he says but I'll bet it did.  Which would be a good thing, not a bad thing.  I figure, the more stanky aromas that come out of beer during fermentation, the less stanky stuff is left in the beer after packaging.  The inverse is true sometimes, for some strains -- the less, the more -- but more true for Belgians and Germans than for Americans, Brits, etc.
Dave

The world will become a much more pleasant place to live when each and every one of us realizes that we are all idiots.

Big Monk

  • Guest
Re: Lallemand Abbaye dry yeast
« Reply #50 on: July 11, 2017, 10:36:39 PM »
Bummer, too clean?

Did it kick out much sulphur during fermentation?

Earthy and phenolic from the low temps and major solvent from what I gather was a major overpitch.

Offline dmtaylor

  • Official Poobah of No Life.
  • *
  • Posts: 4002
    • Manty Malters - Meet the Malters! - Dave Taylor
Re: Lallemand Abbaye dry yeast
« Reply #51 on: July 11, 2017, 11:17:41 PM »
Bummer, too clean?

Did it kick out much sulphur during fermentation?

Earthy and phenolic from the low temps and major solvent from what I gather was a major overpitch.

Oh!   :o  Total opposite from what I was thinking.  So perhaps temperature control really is critical with this one?  Hmm.  We'll have to play with it.  I'm going to get it to work, dammit.  Now I'll have to run several side-by-sides and not just a couple.  If/when I do, I'll share results.  Next month I think.
Dave

The world will become a much more pleasant place to live when each and every one of us realizes that we are all idiots.

Big Monk

  • Guest
Re: Lallemand Abbaye dry yeast
« Reply #52 on: July 11, 2017, 11:31:57 PM »
Bummer, too clean?

Did it kick out much sulphur during fermentation?

Earthy and phenolic from the low temps and major solvent from what I gather was a major overpitch.

Oh!   :o  Total opposite from what I was thinking.  So perhaps temperature control really is critical with this one?  Hmm.  We'll have to play with it.  I'm going to get it to work, dammit.  Now I'll have to run several side-by-sides and not just a couple.  If/when I do, I'll share results.  Next month I think.

The opposite I think. It needs to start warmer and free rise into the 70s. So no temp control at all.

Offline dmtaylor

  • Official Poobah of No Life.
  • *
  • Posts: 4002
    • Manty Malters - Meet the Malters! - Dave Taylor
Re: Lallemand Abbaye dry yeast
« Reply #53 on: July 12, 2017, 03:45:46 AM »
Hmm.  I'll have to pull out BLAM again, been a while.
Dave

The world will become a much more pleasant place to live when each and every one of us realizes that we are all idiots.

Big Monk

  • Guest
Re: Lallemand Abbaye dry yeast
« Reply #54 on: July 12, 2017, 09:08:06 AM »
Hmm.  I'll have to pull out BLAM again, been a while.

If you take what Lallemand says at face value:

"Our Abbaye strain was originally sourced from one of the trappist/monastery breweries in Belgium and is comparable to WLP500, giving the stone fruit/estery notes at higher gravity and fermentation temps and more 'earthy' notes at lower temps. Personally, I find it really comes into its own on darker styles with richer flavour but is suitable for the classic Belgian styles."

This makes sense given what we know about Chimay. Starts at 68, finishes in the mid to high 70s.


« Last Edit: July 12, 2017, 10:55:01 AM by Big Monk »

Offline brewinhard

  • Official Poobah of No Life.
  • *
  • Posts: 3272
Re: Lallemand Abbaye dry yeast
« Reply #55 on: July 12, 2017, 08:12:49 PM »
Hmm.  I'll have to pull out BLAM again, been a while.

If you take what Lallemand says at face value:



This makes sense given what we know about Chimay. Starts at 68, finishes in the mid to high 70s.

Good notes Derek. Sorry for the dumper. At least it was a small batch and now you know how to tweak if for next time.

So, you think a smaller pitch AND start at 68F to free rise then?

Offline zwiller

  • Brewmaster
  • *****
  • Posts: 570
Re: Lallemand Abbaye dry yeast
« Reply #56 on: July 12, 2017, 09:12:12 PM »
Dang, a dumper.  Sorry to read that!  Is pitch rate really that well understood with expressive yeasts?  No need for cites but I think most of this in anecdotal? 
Sam
Sandusky, OH

Big Monk

  • Guest
Re: Lallemand Abbaye dry yeast
« Reply #57 on: July 12, 2017, 11:15:48 PM »
Dang, a dumper.  Sorry to read that!  Is pitch rate really that well understood with expressive yeasts?  No need for cites but I think most of this in anecdotal?

Pitch rates? Anecdotal? I don't think so.