Review and any comments - Lallemand Abbaye Yeast.

Discussion in 'General Brewing Discussions' started by Zabs, Aug 7, 2015.

  1. Zabs

    Zabs New Member

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    Hi folks,

    Brewed a Belgian Devil on the weekend with Lallemand Abbaye. Very impressed with the work of the yeast but not the ester production.

    It chewed through a 1070 extract based recipe with 23% dextrose down to 1012 in 4 days with pitching at 17c rising to around 19.5 on the 4th day.

    Unfortunately it is a banana bomb - obviously very early days as I intend to leave in primary on the yeast cake for 3 weeks to condition but a taste of the FG sample showing nothing but banana. The 32 IBU's of noble hops is totally lost with no sign of any other spice or flavour.

    Is there any hope for this ?
     
  2. Ozarks Mountain Brew

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    don't count the yeast out just yet, bananas means the yeast got too warm, i ferment Abbaye yeast at 60ish and its as clean as you can get "but" if your wanting them there are no esters at that temp either
     

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