Spicy and phenolic, this yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium, high attenuation and alcohol tolerance allows you to brew a huge range of Belgian beers.

TECHNICAL CHARACTERISTICS

• STRAIN CLASSIFICATION:  Saccharomyces cerevisiae
• RECOMMENDED TEMPERATURE RANGE:  64 - 82°F (18 - 28°C)
• PERFORMANCE CHARACTERISTICS:  (5- high, 1- low)
• ATTENUATION: (82 - 88%)
• FLOCCULATION RATE:  3
• COMPACTION:  3
• VIABLE YEAST CELLS: >5 x 10⁹cells per gram
• DRY WEIGHT: 93 – 96%
• WILD YEAST:  <1 per 10⁶ cells
• TOTAL BACTERIA:  <1 per 10⁶ cells
• GMO STATUS:  GMO Free

OBSERVABLE TRAITS

• AROMA CHARACTERISTICS:
  This yeast develops ripe fruit especially plum like esters during fermentation and are prominent in the finished beer, it will also show a lightly balanced phenolic character. 
• FLAVOR/MOUTHFEEL CHARACTERISTICS:
  Beer fermented with this yeast exhibit excellent classic Belgian ale flavor, clove hints with a multitude of fruit esters, alcohol and banana character.
• HIGHER ALCOHOL BEERS:
  High alcohol beers are this strains bread and butter, with a high alcohol tolerance strong beers just create excellent flavor and aroma characteristics.

USAGE DIRECTIONS

• Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-28 degrees C (64-82 degrees F).

STORAGE RECOMMENDATION

• Store in the fridge.