Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. This strain can be slow to start. Styles: Belgian Dark Strong Ale, Belgian Dubbel, Belgian Specialty Ale, Belgian Tripel, Christmas/Winter Specialty Spiced Beer, Witbier Flocculation: medium-low – Attenuation: 73-77% Temperature Range: 68-78 F Alcohol Tolerance: approximately 9% ABV
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