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Date: 17 Dec 2006 12:26:43
From: The Artist Formerly Known as Kap'n Salty
Subject: Westvleteren yeast
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So a friend of mine (henceforth to be known as "my new best friend")
gave me a bottle of Westvletern 12, which I'm saving for Christmas Eve.
I've heard that Westvletern uses the Westmalle yeast -- does anyone know
for a fact that this is the case? I can try to culture from the bottle
and archive when I open it, but I don't want to bother if the strain is
the same as Westmalle (or if Westvleteren bottles with another strain),
since this yeast is already available from both the major liquid culture
suppliers.
Any opinions, I'd love to hear them.
TIA -- tafkaks
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 17 Dec 2006 14:15:30
From: Tony Verhulst
Subject: Re: Westvleteren yeast
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> I've heard that Westvletern uses the Westmalle yeast -- does anyone know
> for a fact that this is the case? I can try to culture from the bottle
> and archive when I open it,.......
>
> Any opinions, I'd love to hear them.
>
> TIA -- tafkaks
The priming (conditioning) yeast *may* not be the same strain as the
brewing yeast. This is especially true for Belgian ales. Be careful.
Tony V.
http://home.comcast.net/~verhulst/RIMS
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Date: 18 Dec 2006 09:34:39
From: Denny Conn
Subject: Re: Westvleteren yeast
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Tony Verhulst wrote:
> The priming (conditioning) yeast *may* not be the same strain as the
> brewing yeast. This is especially true for Belgian ales. Be careful.
According to Stan Heironymous, virtually no Belgian brewery uses a
different strain for bottling. As he said, with so much yeast around to
harvest, why would they bother using anything but the fermetnation
strain?
----------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 18 Dec 2006 13:43:51
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Westvleteren yeast
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Denny Conn wrote:
> Tony Verhulst wrote:
>
>> The priming (conditioning) yeast *may* not be the same strain as the
>> brewing yeast. This is especially true for Belgian ales. Be careful.
>
> According to Stan Heironymous, virtually no Belgian brewery uses a
> different strain for bottling. As he said, with so much yeast around to
> harvest, why would they bother using anything but the fermetnation
> strain?
By a fortunate coincidence, I just got this book as an anniversary
present last night, and the author seems pretty certain that it is
indeed Westmalle yeast that Westvleteren uses, so I'll not bother with
the bottle culturing. Cheers -- m
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 19 Dec 2006 07:11:48
From: MDixon
Subject: Re: Westvleteren yeast
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Denny Conn wrote:
> Tony Verhulst wrote:
>
>> The priming (conditioning) yeast *may* not be the same strain as the
>> brewing yeast. This is especially true for Belgian ales. Be careful.
>
> According to Stan Heironymous, virtually no Belgian brewery uses a
> different strain for bottling. As he said, with so much yeast around to
> harvest, why would they bother using anything but the fermetnation
> strain?
Orval...;)
Cheers,
Mike
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Date: 19 Dec 2006 08:52:32
From: Denny Conn
Subject: Re: Westvleteren yeast
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MDixon wrote:
> > According to Stan Heironymous, virtually no Belgian brewery uses a
> > different strain for bottling. As he said, with so much yeast around to
> > harvest, why would they bother using anything but the fermetnation
> > strain?
>
> Orval...;)
Which is why I hedged my statement with "virtually"! ;)
Comin' to Denver this summer?
-------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 18 Dec 2006 05:52:39
From: eupsychia
Subject: Re: Westvleteren yeast
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The Artist Formerly Known as Kap'n Salty wrote:
> I've heard that Westvletern uses the Westmalle yeast -- does anyone know
> for a fact that this is the case? I can try to culture from the bottle
Stan Hieronymous says that Westvletern uses Westmalle yeast in his book
"Brew Like A Monk" (see p. 81). He says "On brewing days, a secular
worker drives to Westmalle to pick up the yeast for primary
fermentation". They add yeast before bottling (p. 84), but he doesn't
say if it is Westmalle yeast or not.
Stan suggests that yeast from the bottle is in rough shape after
fermentation, bottling, storage etc. The latest BYO magazine (January,
2007) says that Wyeast 3787 and White Labs WLP530 are from Westmalle
(see p. 40). This would be a lot easier than culturing yeast from the
bottle.
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Date: 20 Dec 2006 14:28:56
From: hankus
Subject: Re: Westvleteren yeast
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Culturing the yeast from the bottle when one can buy an equivalent seems to
me the same as
....brewing with home malted grain or
....driving from Mobile through all of Central America to the Panama Canal
in an old Karman Ghia (VW)
...glad ya' did it but ain't gonna do it again!!
--
Thanks
Hank (30 miles//$3 South of Kap'n Salty)
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Date: 20 Dec 2006 14:58:58
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Westvleteren yeast
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hankus wrote:
> Culturing the yeast from the bottle when one can buy an equivalent seems to
> me the same as
> ....brewing with home malted grain or
> ....driving from Mobile through all of Central America to the Panama Canal
> in an old Karman Ghia (VW)
> ...glad ya' did it but ain't gonna do it again!!
That's why I asked if it was really the Westmalle yeast, which is
readily available from both WYeast and White Labs. As it turns out, it
*is* the Westmalle yeast -- so I can just enjoy the beer.
Apparently Westvleteren actually sends a guy over to Westmalle on
pitching days to pick up a load of it.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 20 Dec 2006 21:04:32
From: John Bleichert
Subject: Re: Westvleteren yeast
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The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com > wrote:
> hankus wrote:
>> Culturing the yeast from the bottle when one can buy an equivalent seems to
>> me the same as
>> ....brewing with home malted grain or
>> ....driving from Mobile through all of Central America to the Panama Canal
>> in an old Karman Ghia (VW)
>> ...glad ya' did it but ain't gonna do it again!!
>
> That's why I asked if it was really the Westmalle yeast, which is
> readily available from both WYeast and White Labs. As it turns out, it
> *is* the Westmalle yeast -- so I can just enjoy the beer.
>
> Apparently Westvleteren actually sends a guy over to Westmalle on
> pitching days to pick up a load of it.
>
Ugh. I bet thats a stinky truck to drive!
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 20 Dec 2006 18:41:54
From: hankus
Subject: Re: Westvleteren yeast
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BTW,what yeast from commercial beer has anyone successfully rustled?
--
Thanks
Hank
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Date: 18 Dec 2006 13:41:25
From: eupsychia
Subject: Re: Westvleteren yeast
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> By a fortunate coincidence, I just got this book as an anniversary
> present last night, and the author seems pretty certain that it is
I think that you will like this book if you are really serious about
the details of high gravity Belgian beers.
> indeed Westmalle yeast that Westvleteren uses, so I'll not bother with
> the bottle culturing. Cheers -- m
After my previous post it occurred to me that it might be an
interesting experiment to see how the bottle cultured yeast would turn
out. It would be riskier, of course, than using a culture from Wyeast
or White Labs, but it might be fun to try. You could split a batch and
ferment half with a known strain and the other half with the bottle
cultured yeast. Be sure to let us know how it goes it you decided to
try it.
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