SmaSh Abbey

[jkirkham (James K)]

For whatever reason I am thinking of playing around with abbey strains and am wanting recommendations for yeast ingredient.

I plan to use Munich malt and hallerau mittelfruh hops. Quantities not determined. But I have about 100#s of Munich and a # of mittelfruh. I was wondering about yeast strains to play around with for this SmaSh beer. My LHBS carries dry yeast and Imperial. I just made a Trappist single with The triple double imperial strain and so far I am satisfied.

Does anyone have recommendations for Belgian strains of yeast that might serve well with the grain and hop ingredient?

[ethinson]

I use Triple Double for my Belgian Dark and I like it.  I can’t remember what Imperial calls it (Workhorse?) but I’m interested to try the Chimay strain as well.

[jkirkham (James K)]

@ethinson

I use Triple Double for my Belgian Dark and I like it.  I can’t remember what Imperial calls it (Workhorse?) but I’m interested to try the Chimay strain as well.

Imperial calls it triple double
Have you played around with all Munich and any strains?

[ethinson]

@jkirkham

@ethinson

I use Triple Double for my Belgian Dark and I like it.  I can’t remember what Imperial calls it (Workhorse?) but I’m interested to try the Chimay strain as well.

Imperial calls it triple double
Have you played around with all Munich and any strains?

I haven’t played around with malt.  I don’t do all grain.  From the info I’ve read Triple Double is Westmalle and the Chimay is a different one.  I’m sure they are similar.  Sorry that I can’t help with the SMaSH aspect, just more commenting on the Abbey strains.

According to this chart, Chimay is B63 Monastic.  Westmalle is B48 Triple Double and B51 Workhorse is Kasteel.  I knew there was a Belgian called Workhorse but I had the wrong one. I don’t know how accurate this is, but it matches info I’ve seen elsewhere.  Imperial is not as open about their sources, although they hint to some in the name, i.e. Stefon for Wienstephaner and Joystick for the Rogue Pacman.

YeastComparison3.pdf

[reverseapachemaster]

I’m not aware of any Belgian beers that are all munich or close to all munich which might give you a good example of how those strains compare in your homebrewing to their commercial origin. But that may not be your goal.

Any of those Trappist/abbey strains would work well with those ingredients. The Chouffe strain would probably be on the bottom of the list for me because I think it tastes better in drier beers than what you’ll get from all munich but probably still works.

[adamlharrington_hotmail.com (Adam)]

@ethinson

@jkirkham

@ethinson

I use Triple Double for my Belgian Dark and I like it.  I can’t remember what Imperial calls it (Workhorse?) but I’m interested to try the Chimay strain as well.

Imperial calls it triple double
Have you played around with all Munich and any strains?

I haven’t played around with malt.  I don’t do all grain.  From the info I’ve read Triple Double is Westmalle and the Chimay is a different one.  I’m sure they are similar.  Sorry that I can’t help with the SMaSH aspect, just more commenting on the Abbey strains.

According to this chart, Chimay is B63 Monastic.  Westmalle is B48 Triple Double and B51 Workhorse is Kasteel.  I knew there was a Belgian called Workhorse but I had the wrong one. I don’t know how accurate this is, but it matches info I’ve seen elsewhere.  Imperial is not as open about their sources, although they hint to some in the name, i.e. Stefon for Wienstephaner and Joystick for the Rogue Pacman.

https://www.saltcitybrewsupply.com/media/YeastComparison3.pdf

This is what Imperial sent to me when I asked about their strain origins…

[jkirkham (James K)]

@reverseapachemaster

I’m not aware of any Belgian beers that are all munich or close to all munich which might give you a good example of how those strains compare in your homebrewing to their commercial origin. But that may not be your goal.

Any of those Trappist/abbey strains would work well with those ingredients. The Chouffe strain would probably be on the bottom of the list for me because I think it tastes better in drier beers than what you’ll get from all munich but probably still works.

I’m not aware either but I did make an all Munich ale a few months ago that turned out really nice. Now I want to see how Munich does with a different yeast strain.

[BrewBama (Dwain)]

@adam

@ethinson

@jkirkham

@ethinson

I use Triple Double for my Belgian Dark and I like it.  I can’t remember what Imperial calls it (Workhorse?) but I’m interested to try the Chimay strain as well.

Imperial calls it triple double [emoji4]
Have you played around with all Munich and any strains?

I haven’t played around with malt.  I don’t do all grain.  From the info I’ve read Triple Double is Westmalle and the Chimay is a different one.  I’m sure they are similar.  Sorry that I can’t help with the SMaSH aspect, just more commenting on the Abbey strains.

According to this chart, Chimay is B63 Monastic.  Westmalle is B48 Triple Double and B51 Workhorse is Kasteel.  I knew there was a Belgian called Workhorse but I had the wrong one. I don’t know how accurate this is, but it matches info I’ve seen elsewhere.  Imperial is not as open about their sources, although they hint to some in the name, i.e. Stefon for Wienstephaner and Joystick for the Rogue Pacman.

https://www.saltcitybrewsupply.com/media/YeastComparison3.pdf

This is what Imperial sent to me when I asked about their strain origins…

I got an error code when trying to view your photo bucket graphics so fixed it in the quote.

[adamlharrington_hotmail.com (Adam)]

Thanks BrewBama!

How did you go about fixing it?

[ethinson]

We have that same list posted at our LHBS.  The saltcity one seems a little more up to date (it’s dated 2016 I believe) but none of them are different.  Exactly the same as that list.