This yeast strain isolated from a Belgian abbey is an excellent choice for Belgian-style beers, including abbey ales. This strain produces mixed fruity esters, while also highlighting malt aroma.
This strain can be used at higher fermentation temperatures without becoming overly phenolic/spicy.
Attenuation: 72-80% // Optimum Temp: 18-24C // Alcohol tolerance: >10% // Flocculation: Medium
Do I need to make a starter?
The pitch rate provided is suitable for primary fermentation of standard gravity beers (<1.065 SG). However, for high gravity beers or when the yeast is close to or past the expiry date,
we do recommend making a yeast starter.