The Chimay Yeast

[denny]

@narcout

I had a Chimay White on draft last night and was surprised at how hazy it was even out of a keg - not that I have an issue with it.

always has been IIRC

[system]

@denny

@narcout

I had a Chimay White on draft last night and was surprised at how hazy it was even out of a keg - not that I have an issue with it.

always has been IIRC

Yeah. None of them are brilliant. They filter but then re-yeast for bottle conditioning.

[narcout]

Yeah, but this was on draft - so I assume it was not naturally carbonated, though I could be wrong.

[system]

@narcout

Yeah, but this was on draft - so I assume it was not naturally carbonated, though I could be wrong.

I was always under the impression that they ship offsite for packaging. Basically send carbonated beer for packaging. I may be wrong.

EDIT: found it:

Still not 100% sure about kegs though.

[system]

I don’t remember a lot of great head retention on higher gravity Belgian ales, especially the Trappists.  Obviously this is a big generalization – Duvel and some others (usually light in color and body) can be pillowy and long laating.  The high carbonation can mask it due to constant foam.

[system]

@narvin

I don’t remember a lot of great head retention on higher gravity Belgian ales, especially the Trappists.  Obviously this is a big generalization – Duvel and some others (usually light in color and body) can be pillowy and long laating.  The high carbonation can mask it due to constant foam.

That’s what I was thinking. I think the protein rest hinders them as well.

[system]

@narvin

I don’t remember a lot of great head retention on higher gravity Belgian ales, especially the Trappists.  Obviously this is a big generalization – Duvel and some others (usually light in color and body) can be pillowy and long laating.  The high carbonation can mask it due to constant foam.

That’s what I was thinking. I think the protein rest hinders them as well.

Sent from my iPad using Tapatalk

But, the beers are delicious.  So is it a bad thing?  Remember, they are going for “digestibility”.

[system]

@narvin

@narvin

I don’t remember a lot of great head retention on higher gravity Belgian ales, especially the Trappists.  Obviously this is a big generalization – Duvel and some others (usually light in color and body) can be pillowy and long laating.  The high carbonation can mask it due to constant foam.

That’s what I was thinking. I think the protein rest hinders them as well.

Sent from my iPad using Tapatalk

But, the beers are delicious.  So is it a bad thing?  Remember, they are going for “digestibility”.

Dude, I absolutely agree!

I just like finding things like this that may help when doing original recipes inspired by these beers.