Brewferm, Abdij review

Discussion in 'Beer Kits & Brewing Equipment Reviews.' started by mickthetrick, Jul 10, 2012.

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  1. Oct 26, 2017 #101

    Graz

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    Seems to be the general consensus on here, I've not actually made it myself before so can't speak from my own experience. The stronger and/or darker a beer is the more it will benefit from extended maturing.
     
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  2. Oct 26, 2017 #102

    darrellm

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    I would say 6-9 months is optimal age.

    I did manage to keep a few bottles for 2 years :eek: but they didn't get any better to my taste.
     
  3. Oct 26, 2017 #103

    joel

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    I've done this kit recently too. My 3 month old Abdij (with some tweaks) is quite drinkable now but is still slowly improving, I too expect 6 months onwards will be the sweet spot so am trying to leave it alone at least until Christmas. I brewed it with 330g bottle of date syrup and 250g Chinese yellow sugar (looked the same as light candy crystals). I cultured up the yeast from dregs of 2 bottles of Westmalle Dubbel (yum) to ferment it with. It's turned out really well, the Westy yeast really comes through with a lovely Belgian character (phenolics, spicy). Rich, malty, strong with fruitcake flavours.
     
  4. Oct 28, 2017 #104

    Thumper

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    Got this on today with 500g of dark candi sugar. I underestimated the volume of the extract and prepped too much water, so was over the volume and thus under the OG, but I made it back up to 1067 with some brown sugar.

    I then forgot to check the water temp before pitching, but it felt about right. Just a touch above room temp. I'm sure it will be fine.
     
  5. Oct 29, 2017 #105

    Thumper

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    About 26 hours after pitching, and this has gone off like a rocket! It's not an even layer of foam, more like a sort of off-white cloud, but in some places it's about 6 inches thick!
     
  6. Oct 31, 2017 #106

    dad_of_jon

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    thats got to be the extra sugar, It does not usually give a big krausen, tents to be a bit lazy but good job Thumper
     
  7. Oct 31, 2017 #107

    Thumper

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    @dad_of_jon I was actually concerned about infection because the yeast also had a funky sour, sulphurous smell to it, but I drew a sample and it tasted fine, so I've assumed it is!
     
  8. Dec 18, 2017 #108

    craigie_ale

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    Had this in brew fridge at 19ish for around 10 days, will be bottling in 3 or 4 days and putting them out the way in the attic for a year, I also noticed a off smell from the yeast when I opened the fridge door not unlike rotten eggs I have read before the year gives off this strange smell.
     
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  9. Dec 19, 2017 #109

    Thumper

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    It definitely does. Is it Belgian yeasts in general that smell like that, or just Brewferm's Belgian yeast?
     
  10. Dec 19, 2017 #110

    craigie_ale

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    I'm not sure to be honest Belgian beer is my favorite but in all the brewing I've done I've not done many Belgian beers would be worth getting a sachet of Abby yeast for my next brewferm kit I have the triple ready to go next
     
  11. Dec 19, 2017 #111

    dad_of_jon

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    None of the yeasts I've used have been sulphury and that includes brewffrew and 4 different belgian dried yeasts. Maybe because my water is different?
     
  12. Dec 20, 2017 #112

    craigie_ale

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    How strange must be something maybe because I didn't make the yeast starter I will admit just put the yeast in like I normally do
     
  13. Dec 20, 2017 #113

    Thumper

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    It was sulphury, but the strongest smell I got was a sort of sour smell.
     
  14. Jan 29, 2018 #114

    Richard_H

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    Decided to brew a slightly tweaked version of this by adding 500g of extra dark spray malt and replacing the kit yeast with safbrew BE 256 abbeye yeast, a 908g tin of golden syrup was used and it ended up at 9.5%. After 3 weeks in primary and 9 weeks in the bottle i thought i best 'test' one. Already this tastes absolutely fantastic and better than some commercial Belgian beers i have drank, OK so its no westvleteren 12 or rochefort 10 but in 3-6 months time if this develops a more complex malty taste it will be incredible for a kit beer 20180129_205554.jpg
     
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  15. Jan 29, 2018 #115

    sdt7618

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    Have a double brew of this in the fv, , can of golden syrup and 300gr of sugar.

    eBay sale got both with 20% off :clap:
     
  16. Jan 30, 2018 #116

    craigie_ale

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    Great glass, beer looks spot on mine has been bottled since early Jan with no prime at all but plan on leaving a year or so
     
  17. Feb 10, 2019 #117

    ClarenceBoddicker

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    OG only 1066 with dark candi sugar crystals. Got to 1014 after really quick fermentation. 2 weeks in fv at 22 degrees, racked for a week and cold crashed for a couple of days then bottled. 2 weeks in warm and checked carbonation yesterday (had batch primed). Tastes decent and nicely carbed. Now into the cold garage for a few months to mature.
     

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