PLEASE READ CAREFULLY: I understand that yeast is close to it's best before date and will require a starter to be made with it before use. It is up to the brewer to determine if this yeast is appropriate for their equipment and techniques.
BB - 30-Apr-22
From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.
Note from White Labs on this strain:
This strain has been genetically typed in our lab using polymerase chain reaction (PCR). Through this genetic testing, we have determined WLP545 Belgian Strong Ale Yeast to contain the STA1 gene (glucoamylase), a potential indicator of Saccharomyces cerevisiae var. diastaticus. Brewers yeast are natural hybrids, which make it possible for certain strains to display elements of the STA1 gene. These strains have the ability to utilize some dextrins (unfermentable sugars), resulting in higher levels of attenuation than what is considered typical.
At White Labs, we do everything possible to detect for undesired organisms within our process and cultures. The strains we carry with known Saccharomyces cerevisiae var. diastaticus genetics have been researched and validated to perform without excessive over-attenuating, which is possible through our nearly 25 years of experience paired with internal and external fermentation data.
To read more about Saccharomyces cerevisiae var. diastaticus, click here
|Attenuation||78% - 85%|
|Alcohol Tolerance||High (10 - 15%)|
|Optimum Fermentation Temperature||19°C - 22°C (66°F - 72°F)|