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