From a Belgian monastery where monks traditionally brew beer, this yeast produces distinctive fruitiness and plum characteristics. An excellent yeast for high-gravity beers, Belgian ales, dubbels and trippels. Lower temperatures (65-67°F, 18-19°C) will result in less fruity and more earthy beers.
This yeast is a great substitute for Wyeast 1214 Belgian Ale
|Attenuation||75% - 80%|
|Flocculation||Medium to Low|
|Alcohol Tolerance||High (10 - 15%)|
|Optimum Fermentation Temperature||18.5°C - 22°C (65°F - 72°F)|