John Coo's Brews
Well-Known Member
- Joined
- Apr 28, 2020
- Messages
- 69
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- 155
I've recently cultured successfully from a 750 ml Chimay Premiere Ale (bottled Nov/Dec 2017). I say successful, because the end resulting yeast smelled indicative of Chimay ale, and I was able to grow a pitchable quantity in about 3 or 4 steps (starting with small and weak worts, and working up to larger and stronger). I just brewed a batch on Friday with the harvested yeast, and so far it has performed as predicted.
I tried the same with a Duvel, and using similar techniques, I gave up when the wort/yeast didn't "smell right". Thought it may have gotten contaminated. Then tried this weekend with an Ommegang Abbey Ale (same parent/owner), thinking if the Duvel had gotten contaminated, maybe I'd try it again. First two steps went fine (150 ml 1.015 wort, 250 ml 1.025 wort), but on the third step (500 ml 1.04 wort), although it fermented fine, the smell became quite different (and similar to the Duvel smell at the same point).
Question is, does anyone have experience harvesting from either Duvel and/or Ommegang, and can you comment on the "normal" yeast smell. I would characterize this as very sour/winey/cidery. I'm cold crashing it right now, hoping to step it up to something larger, but at the same time don't want to waste time and ingredients if it is just 'bad'.
With Chimay, I feel confident because it is well known that they use primary yeast in the bottle conditioning - but maybe Moortgat uses a different bottling yeast from the primary fermentation.
Thoughts and ideas are appreciated.
I tried the same with a Duvel, and using similar techniques, I gave up when the wort/yeast didn't "smell right". Thought it may have gotten contaminated. Then tried this weekend with an Ommegang Abbey Ale (same parent/owner), thinking if the Duvel had gotten contaminated, maybe I'd try it again. First two steps went fine (150 ml 1.015 wort, 250 ml 1.025 wort), but on the third step (500 ml 1.04 wort), although it fermented fine, the smell became quite different (and similar to the Duvel smell at the same point).
Question is, does anyone have experience harvesting from either Duvel and/or Ommegang, and can you comment on the "normal" yeast smell. I would characterize this as very sour/winey/cidery. I'm cold crashing it right now, hoping to step it up to something larger, but at the same time don't want to waste time and ingredients if it is just 'bad'.
With Chimay, I feel confident because it is well known that they use primary yeast in the bottle conditioning - but maybe Moortgat uses a different bottling yeast from the primary fermentation.
Thoughts and ideas are appreciated.