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Lallemand Abbaye
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We just did a double Abbey with dark and light candi sugar with this yeast, first time using it. Tried it after primary and it's pretty damn good, attenuated well, very faint licorice
flavor that I expect will mellow after aging a few more weeks. Will follow up.
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Just an update on this yeast. After 3 weeks of cold conditioning this beer looked like it was filtered. Lots of banana with a little spiciness. Profile of something like Leffe. Much prefer this one for a Blonde than the Fermentis (better for Dark Strongs).
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Hello from Lallemand
Originally posted by vincemash View PostBrewing a Belgian Tripel with this today, has anyone else tried this yeast?
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My name is Caroline and I am the East Coast Rep for Lallemand Brewing Yeasts. If you would like more information on the Abbaye please do not hesitate to email me at cparnin@lallemand.com .
Cheers,
Caroline
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We bottled our abbey ale that was produced with this yeast. It's really fantastic and great as it ages.
Yesterday we brewed a wet hopped dubbel. The fermentation hasn't begun and it's been about 22 hours so I'm a little worried. Used our normal yeast nutrients and oxygenated adequately with our O2 stone
EDIT:
Started fermenting a couple hours after posting. PHEW!
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Lallemand Abbaye
Originally posted by wlw33 View PostWe bottled our abbey ale that was produced with this yeast. It's really fantastic and great as it ages.
Yesterday we brewed a wet hopped dubbel. The fermentation hasn't begun and it's been about 22 hours so I'm a little worried. Used our normal yeast nutrients and oxygenated adequately with our O2 stone
EDIT:
Started fermenting a couple hours after posting. PHEW!
Cheers,
Caroline Parnin
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