|Posted on Saturday, December 20, 2003 - 03:46 pm: ||
Probably a long shot on this...
Anyone ever culture yeast from Castelain or La Choulette Sans Culottes?
Both seem to have some sediment in the bottom.
Bill Pierce (220.127.116.11)
|Posted on Sunday, December 21, 2003 - 04:12 pm: ||
I have not tried to culture biere de garde yeast but there is no reason it couldn't be done. There seem to be two schools of thought about this style. One is to ferment with a lager yeast at a warmer temperature (60 F). The other is to use a Belgian yeast at the low end of its temperature range (the Chimay strain and Wyeast 3787 are popular) and cold condition the beer.
|Posted on Sunday, December 21, 2003 - 04:34 pm: ||
I forget the brewery, but I think somebody in the PNW(that ought to narrow it down!) did a biere de garde with the Bastogne yeast.
If you've never tried La Bavaisienne, you should add it to your beerhunter list, its my favorite so far.