Culturing Chimay Yeast

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I had no success culturing yeast from Chimay dregs onto agar slants.
I suspect it has a lot to do with where the beer was purchased, how it was looked after and how old it was.
 
Maybe you should try top cropping healthy, active yeast cells during high krausen, rather than storing the trub after the yeast has gone to sleep and mixed with all the dead cells etc..?

Done both. Makes no difference to the beer so I do the easy option.
 
Get this book Brew Like A monk. by Stan Hieronymus. lots of great stuff all about the trappist breweries and abbey ones too. Lots on the yeast and a good read. It does say that 1214 was taken from chimay 20 or so yrs ago. so while 1214 has stayed the same it is possible the chimay yeast has had changes.
 
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