tag:blogger.com,1999:blog-6369981667159047863.post6467228276033515933..comments2024-03-19T00:59:14.667-07:00Comments on Trillium Brewing: Belgian Chocolate Stout: tastingJC Tetreaulthttp://www.blogger.com/profile/12719857026935630639noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6369981667159047863.post-30495095840073959782010-03-05T09:25:11.087-08:002010-03-05T09:25:11.087-08:00This was bottled in a reused belgian beer bottle, ...This was bottled in a reused belgian beer bottle, just like you see for Chimay, etc. You need belgian corks vs. champagne or regular wine corks to fit the dimensions of the belgian beer bottle neck.<br /><br />http://morebeer.com/view_product/6633//Belgian_Corks_100<br /><br />You'll see the details about what equipment and technique employed to achieve this on the homebrew level on my prior post here:<br />http://trilliumbrewing.blogspot.com/2008/12/belgian-quad.html<br /><br />I didn't have a stir plate when I cultured up the duvel yeast, I simply made about 100ml of starter wort, and dumped the dregs of 2 750ml bottles. I didn't see any activity until after almost 3 days, if I remember correctly. I stepped this up a few times, and fermented out a tripel with it. I used some portion of the yeast cake to ferment this beer.<br /><br />Culturing up yeast from dregs is definitely a fun experiment. A stir plate isn't absolutely required, but would really increase population and health of the yeast. Don't forget yeast nutrient. <br /><br />But, as for the Sierra Nevada yeast strain, I really wouldn't bother with culturing up their yeast, in particular. This is the commonly available Chico yeast (dry: safale US-05, liquid options: White Labs 001, or Wyeast 1056), and you'll start with much healthier and larger culture.JC Tetreaulthttps://www.blogger.com/profile/12719857026935630639noreply@blogger.comtag:blogger.com,1999:blog-6369981667159047863.post-70860385570452664932010-03-04T11:12:51.049-08:002010-03-04T11:12:51.049-08:00Great Review, was this bottled in a Wine bootle or...Great Review, was this bottled in a Wine bootle or some Belgium Tappist like Chimey. Also, I was wondering did you use a stir plate to re-animate the Duvel yeast? I want to start re-animating Sierra Nev. and wasnt sure if a Stir plate was the only way to go?Ryan Smithhttps://www.blogger.com/profile/09010061894541009110noreply@blogger.com