Danstar Abbaye

[Jaded and Bitter]

Did a search, got nothing.

Any one tried this yeast?

How did it go?

Not expecting anything, just want to know if its worthwhile keeping a pack around. :drinks:

 

[indica86]

http://aussiehomebrewer.com/topic/83519-lallemand-abbaye-belgian-ale-yeast

 

[Jaded and Bitter]

http://aussiehomebrewer.com/topic/83519-lallemand-abbaye-belgian-ale-yeast

Thanks for the link, but only two people tried it and one "really liked it" and the other "wasnt overly impressed"

Both at fairly low temperatures from what I can gather.

I really don't expect miracles, and would only chuck it on a quick leffe style brew anyway, but hey maybe its crap!

 

[indica86]

I enjoyed it.

 

[Lord Raja Goomba I]

Yeah, I'd like more info. I grabbed a pack because it was cheap as insurance but would genuinely like to know what it can do.

From someone who pushed T58 over its limits and loved it.

 

[Jaded and Bitter]

I enjoyed it.

Could you expand a little please...

 

[BeerCoAU]

Hey

Jaded and Bitter

I tried the yeast recently in a Belgium Tripel for the local Westgate Brewers comp trying to immulate a Karmeleit Tripel

It did a great job of chewing through a porridge like brew that was 1/3 1/3 1/3 Barley, Wheat & Oats.


Make sure its fresh and Usage pitching instructions are followed - don't make a starter for a dry yeast as not appropriate - just buy enough packs to pitch at rate of 1g/L so two packets for a normal brew length
• Use 50-100 g of active dry yeast to inoculate 100 litres of wort. Brewer
may experiment with pitching rate to achieve a desired beer style or to suit processing conditions.

Good info up on the Danstar website on the yeast as well: http://www.danstaryeast.com/company/products/abbaye-belgian-ale-yeast

cheers,
Dermott

 

[indica86]

Could you expand a little please...

Probably not. It was a while ago now.
Sorry

 

[Jaded and Bitter]

Probably not. It was a while ago now.
Sorry

Ok thanks

It did a great job of chewing through a porridge like brew that was 1/3 1/3 1/3 Barley, Wheat & Oats.

:blink:

 

[Jaded and Bitter]

I got my packet in the mail today, along with a heap of other nice yeasties.

I guessing this yeast is more along the lines la chouf, leffe blonde etc?

Thinking ahead to a nice belgian blonde for autumn.

Anyone else use this yeast?

 

[Jaded and Bitter]

Bump

 

[shacked]

I've got a pack of this for a Belgian Pale (the brewing classic styles recipe - no chill adjusted). I'm going to cube it this weekend and ferment on the cool side (18C). I'll report back

 

[Jaded and Bitter]

I've got a pack of this for a Belgian Pale (the brewing classic styles recipe - no chill adjusted). I'm going to cube it this weekend and ferment on the cool side (18C). I'll report back

Cool thanks shacked

 

[zeggie]

I used Abbaye before for a simple Leffe Blond clone and was happy with the results. Was a while ago,
so don't have much more details than that soz.

 

[Jaded and Bitter]

I used Abbaye before for a simple Leffe Blond clone and was happy with the results. Was a while ago,
so don't have much more details than that soz.

So it really is an Abby yeast, not a knock your socks off Trappist yeast?

 

[shacked]

Cool thanks shacked

Wow... that was a delay. Used this in a pale, fermented on the cool side and it was stuble and slightly peppery. I think if you pushed the temp up a little you'd be able to get a bit more character out of it. It reminds me of a toned down version of WLP530. Attenuation was pretty good and I'd call the flocculation medium.

 

[Lord Raja Goomba I]

Used it in a Belgian Porter (nothing majorly interesting) which was also fermented with Nottingham for the other half of the batch.

It was rubbish for about 2 months. The Notto version (which was a majorly overpitched yeast cake) was easy enough to drink and the missus used it in Porter Pie a great deal (thus reducing the ageing time of the damn thing, because I had to drink it before she used it).

Then about 2 months, it really started to come good. It always had a bit of yeast character but tasted unsettled, but in 2 months the character really melded well with the malt and the beer shone.

And then it ran out.

 

[Gigantorus]

Used it in a Coopers Rad Abbot recipe (Belgium Dark Ale) and it worked and tasted good.