Platt's Beer of the Week: Chimay White

In this video, we head over the pond to Belgium. I try a Belgian Tripel from Chimay and discuss the downside of leaving your brew to ferment too long.
Beer in video: Chimay White (Cinq Cents)
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#chimay #Belgianale #beerreview

[@ronaldtheriot]

I've never before seen the canned version. Neat!

[@PlattR]

It's new to me also.

[@plywoodcarjohnson5412]

Interesting, great upload Sir!

[@PlattR]

Thanks as always for watching.

[@PlattR]

Glad you enjoyed it!

[@jimlongino8420]

Great history lesson about the monastery. I always found it interesting that most books were copied by monks before the printing press.

[@PlattR]

It's a unique lifestyle to say the least.

[@jimlongino8420]

@@PlattR Dude I can't thank you enough for turning me on to making some of own alcohol. I took a bottle of wine ( strawberry) out of closet this morning from fruit, sugar and a little bread yeast. I was just going to chill and drink until I noticed it was not sweet enough for me but the sip I had seemed to have a good kick so I added half cup of sugar and put it back to ferment farther if it wants to. Anyway, thanks for teaching me to have fun with this stuff. It has rained all day and made me a happy man to start another gallon and a half of grape juice going to join the other started 5 days ago before playing with the strawberry. I had heard that fresh fruit has yeast on it that can get ABV higher than bread or even champagne yeast. We'll see what happens. " You da man " and thanks again for a new rainy day hobby. If you'd like I'll give you update on the strawberry from fresh from store fruit. I will be gathering plums and blackberries in a couple of months ( or less with plums) Any suggestions????

[@PlattR]

@@jimlongino8420 That's so cool! This is a fun hobby. I haven't dealt much with wild yeast. I would love to know how it turns out.

[@jimlongino8420]

@@PlattR I'll try several very small batches if given the chance late spring/ early summer and keep you posted. I'm such a newbie to this that I'm not willing to risk a big batch of anything yet BUT that little batch of strawberry wine just got chilled and consumed with the very last in my glass now. Dambed tasty after adding the sugar yesterday. I've currently got 8 1/2 gallon bottles to burp 3+ times a day but a long surface of top of book shelves and fireplace mantle at same height in living room to line up projects. It has already been a good source of conversation and inebriation around here. As you say, a great hobby and source of interest to keep math skills exercised. The few byproducts seem to be exciting my mulch piles and attracting a few 🦋 even. Circle of life and alcohol at half price 😂

[@PlattR]

@@jimlongino8420 I have to say, I like your style.

[@jackcannings4782]

im making hooch from your vid 8 years ago it started red and now its brown and murky after a day, also another one i have fermenting with grapes in and there all floating at the top of the bottle

[@PlattR]

As long as you have bubbling, you should be Ok.

[@jackcannings4782]

@@PlattR one of them now smells like vinigar, what have i done wrong?

[@PlattR]

@@jackcannings4782 Sometimes homebrews do get infected with other microorganisms. This is why it's important to keep everything as clean as possible and not to keep opening the container to check on it.

[@jackcannings4782]

@@PlattR ahh okay thanks should i throw it away?

[@PlattR]

@@jackcannings4782 Its probably the best idea to do that.