From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|Spiced Ales||2||Grand Cru||4|
|Other High Gravity||4||Christmas Beers||2|
Feedback and experiences from previous customers. Want to leave a review of your own?
I see a lot of comments about this yeast putting off fruit. Well...yes if you ferment at 77-83 its going to put off a lot of fruit, but take a look at the optimum temp recommendation. I have made a belgian pale, belgian golden strong, and a belgian black IPA and fermented all of them at 65-70 degrees. At these slightly lower temps this yeast puts out a subtle spice that is an outstanding complement to fruity and spicy hops. The lower you go the more earthy and very subtle spice you get. I recommend really experimenting with the temperature of this yeast as it offers some amazing qualities that are hard to find at a lower temperature.
I love this yeast! I didn't realize how much like a wheat yeast it seems to be. Is very cloudy and leaves behind a bunch of fluffy, slowly settling yeast. The krausen was like a big, tan fluffy cloud that didn't want to go back down into the beer. I brewed a Belgian Blonde style ale with an O.G. of 1.060. My apartment A/C went out so the fermentation got up into high 70s low 80s. The F.G. was 1.014 at bottling (1 week of fermentation), which was a bit of a concern because I would have liked it to get a bit lower. However, I still liked the taste (not too sweet, still nice and malty), it had been settling out as well as it seemed it would, the activity had slowed to a stop, and I wanted it to be ready for the following weekend. So into the bottle it had to go! There was a bit of a lingering hot alcohol afterbite upon sampling after 1 week in the bottle. After a couple of days the hot mellowed out and the beer is fluffy, wonderfully drinkable, with lots of big Belgian notes such as banana, a little clove, orange and fruity esters. I used a little bit of orange peel and lots of late addition Saaz. The aroma is quite lovely with lots of orange and citrus. The color is a beautiful deep orange in the middle and glowing fuzzy yellow on the outside edges of the glass. The head is foamy and cotton white; it's light on the tongue and lingers with a velvet mouthfeel going down. It's a great beer and one I'll be happy to share at BBQs this summer! I would have liked to restrain the esters a bit with a lower fermentation temp, but overall very satisfactory. I am looking forward to experimenting with other styles and ingredients, especially on wheat-forward and spiced beers. I'm also looking forward better temperature control in a fermentation cabinet would produce, such as by starting on the low end and slowly raising throughout. Love it!
Used this for a belgian tripel. 1.077 SG. It had no problem ripping through that in two weeks. It got down to 1.011. Wonderful smell at bottling and I'm really looking forward to drinking it and using this yeast in my belgian golden strong. Tip to get it to finish - raise temps to around 75 during the last week or so.
I haven't bottled the beer yet, so I can't comment on the flavor, as others have, but I wanted to post something about my attenuation experience. I just took a SG reading and after 6 days it is down to 1.00! I brewed a Singel with a 1.045 OG, pretty impressive attenuation, I have only gotten something that high with the WLP001 before. Just thought I would post that, I fermented at 67 degrees and raised it to 71 the last couple of days. Sme! lls great and tasted good out of the fermenter.
I used this yeast to make a Blond ale. The OG was 1.068 and it reached a FG of 1.010 (7.6% ABV, 85% attenuation!) in just under a week. Fermentation temperature was 77-82 degrees F and resulting in a strong banana flavor and aroma with a spiciness that friends and family described as: clove, pepper, and/or licorice. The yeast flavors/aromas are great, but somewhat overpowering for a blond ale. After two weeks in the primary and 2 weeks in ! the bottle, the beer is still quite cloudy, so if a clear beer is desired, use an extended primary/secondary fermentation or finings. I will definitely use this yeast again for the fruity aromas/flavors, but at a lower temperature for a more balanced beer.
I used this yeast to make a Blond ale. The OG was 1.068 and it reached a FG of 1.010 (7.6% ABV, 85% attenuation!) in just under a week. Fermentation temperature was 77-82 degrees F and resulting in a strong banana flavor and aroma with a spiciness that friends and family described as: clove, pepper, and/or licorice. The yeast flavors/aromas are great, but somewhat overpowering for a blond ale. After two weeks in the primary and 2 weeks in the bottle, the beer is still quite cloudy, so if a clear beer is desired, use an extended primary/secondary fermentation or finings. I will definitely use this yeast again for the fruity aromas/flavors, but at a lower temperature for a more balanced beer.
FlocculationMedium to Low
Optimum Ferment Temp.65-72°F Lower temperatures (under 65°F) will result in less fruity and more earthy beers.