Author Topic: Getting Close to Chimay Red  (Read 511 times)

Online Big Monk

  • Assistant Brewer
  • ***
  • Posts: 243
  • I'm with De Clerck
    • View Profile
    • Low Oxygen Brewing
Re: Getting Close to Chimay Red
« Reply #15 on: January 26, 2018, 08:09:51 PM »
I have heard many people talk about the banana flavors they get from 1214 when fermenting at higher than normal (64 F) temperatures and I am always looking for data points to the contrary, especially since my own experience contradicts that.

Does it even ferment well at 64°?

Do you usually pitch 2 packs of yeast and aerate the same?

Up until about a year ago, I made a yeast starter for every batch.  These days I will often just pitch 2 smack packs for a moderate gravity ale.  I do aerate the same.

This is definitely the best beer I've gotten with 1214.  I plan to use it some more.

Really cool to hear. I'm trying to get a post together on ester synthesis and higher alcohols with these yeasts. Hopefully this month. I’ve personally never had good luck with it when I try to hold it cool. I usually pitch at 66 and let it ride into the low 70s.

« Last Edit: January 26, 2018, 08:20:17 PM by Big Monk »
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.”   Aristotle

“To my big brother George. The richest man in town.” Harry Bailey

Check us out at www.lowoxygenbrewing.com