Reculturing Chimay Yeast

[DR.RELAX]

im currently trying to reculture the yeast from a bottle of chimay but it doesnt seem to be taking off like my coopers starters ive done in the past.is it normal for it to be slow starting as it seems to be growing(slightly more sediment on the bottom), there just isnt a krausen and no bubbling through the airlock.i started it on monday night.

has anyone recultured chimay before?is it dead?

 

[porky]

We made slants from a bottle of Chimay and they were very slow to show signs of life.
Might come good for you yet.

Cheers,
Bud

 

[DR.RELAX]

awesome! hate to have to go and buy another bottle...
tho it wouldnt be all bad :icon_drool2:

 

[mwd]

awesome! hate to have to go and buy another bottle...
tho it wouldnt be all bad :icon_drool2:

Buy a 6 pack give you a bit more material to work with. :icon_cheers:

 

[boingk]

I havent tried Chimay culturing, but I have had success with La Trappe Blond. The yeast seems to be in fairly decent condition, not much of it but it works alright. Also the comparatively low alcohol content should see the yeast in better condition than Chimay.

Cheers - boingk

 

[brettprevans]

2 bottles of chimay is the go. Im doing a hybrid. 1 x white and 1 x blue.

maybe give it some yeast nutrient also.

 

[white.grant]

2 bottles of chimay is the go. Im doing a hybrid. 1 x white and 1 x blue.

maybe give it some yeast nutrient also.

I thought it was the same yeast strain across all Chimay colours? Brother Theodore only ever talks about the one yeast.

cheers
grant

 

[quadbox]

I thought it was the same yeast strain across all Chimay colours? Brother Theodore only ever talks about the one yeast.

cheers
grant

You mean in the beerhunter episode? or is there another recording somewhere of him talking about the beer? Because I'd be interested in that if there is

 

[white.grant]

You mean in the beerhunter episode? or is there another recording somewhere of him talking about the beer? Because I'd be interested in that if there is

Yes the beer hunter for sure but he also makes an appearance in a chimay promo video at around 7mins 20

I'm very fond of the Wyeast 1214 which is supposed to be the chimay yeast.Tastes like it to me

cheers

grant

 

[manticle]

I've had the yeast from about 4 chimay bl 330 ml bottles in my fridge for about 5 or 6 weeks. I added the yeast from one more 330 Ml 2 days ago. I'm trying a starter now for my next brew so we'll see.

To get the yeast in the first place I used boiled cooled water which I then poured into sterilised PET bottles. They've been refrigerated. Today I took that out of the fridge, added to sanitised stainless steel bowl with about 5 carbonation drops and some yeast nutrient and added some warm water till the temp was about 18. Covered with Glad wap. I'll observe over the next 24 hours for any activity. Interesting to see if it works.

 

[manticle]

How long is too long? The culture seemed active (light foam/krausen after 24 hrs) after adding a little sugar and warm water but it's been in the fermenter since 10pm last night and there's no sign of activity. I'm worried that my wort/brew will be vulnerable. If there's nothing by tomorrow morning I'll throw in some ale yeast but is that too late?

 

[Adamt]

Have you confirmed that the yeast in the bottle is indeed the fermenting strain? It wouldn't surprise me to find out that it's a lager yeast specifically seeded for long life.

 

[manticle]

Have you confirmed that the yeast in the bottle is indeed the fermenting strain? It wouldn't surprise me to find out that it's a lager yeast specifically seeded for long life.

I'm sure I read somewhere on here that it is the same. I'll see if I can find the info.

Otherwise I might just pitch an ale yeast on to the lot.

 

[kook]

I would have big concerns about the viability / health of the yeast. Unless you're streaking / isolating healthy cells, I'd stick to WYeast/Whitelabs. That yeast has sat under high alcohol beer for weeks on the trip from Belgium, possibly stored in 40C+ heat in a container ship. The reason you have success with Coopers is because it's local and fresh.

 

[manticle]

You can't always believe wha you read on the internet but I'v found several links very quickly that suggest it's the primary strain and that success may be had using it for homebrewing.

http://www.nada.kth.se/~alun/Beer/Bottle-Yeasts/
http://www.homebrewtalk.com/f39/general-ad...n-styles-94097/
http://www.tastybrew.com/forum/thread/50861

 

[DR.RELAX]

it took a while but it eventually took off. i made 2l of wort with 200ml liquid malt,a packet of kit yeast which i boiled for yeast nutrient and a couple of pellets of fuggles.chilled the lot and started the yeast off with about 100ml in a pet bottle with a bubbler on top.stepped up to 250ml after a 36hrs after which it really started to take off,nice raisiny smells.next day topped up to 800ml and the day after got a 10mm cake on the bottom of the bottle.

yesterday after chilling in the fridge for a couple of days chucked on a 4l "mini" belgian and its fermenting away nicely.

ps.i boiled each new addition of starter wort.