Thu Apr 09, 2009 12:07 pm
I'm in the process of fermenting an imperial stout at the moment. I wanted to see what it would taste like with a Trappist yeast strain so I threw in some Wyeast 1214 (Chimay). I've only used the Wyeast 3787 and am not familiar with the aroma that the 1214 puts off. Lately every time I open the cabinet it smells of cinnamon and raisins. I thought that was pretty cool until I found out my wife was storing cinnamon raisin bagels behind the fermenter. What a bitch.
