From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|Spiced Ales||4||Grand Cru||4|
|Other High Gravity||4||Christmas Beers||4|
Feedback and experiences from previous customers. Want to leave a review of your own?
I have been re-pitching this yeast for about a year and have loved it since the beginning. I bought it when my local brew shop was out of 500, and was very surprised by the high attenuation the first tripel (1.006 FG). After tasting, I realized that I did not have an infection, but this yeast is just incredibly attenuative.
I have brewed summer ales, dubbels, and tripels with this yeast, and while it remains similar in all beers, it is different enough in all of them that you wouldn't think it's the same yeast. My most recent tripel had an OG of 1.084, and FG of 1.006. I have done most of my fermentation warm, at 70F all the way up to 80F. This tends to produce a Saison-type profile.
When bottle aged, this yeast keeps improving radically. Spicy dryness and rose petals replace the fruit profile in the younger beer after about 12 weeks. Can't wait to see what it does to this tripel.
Pitched this right out of the vial on to 11 gallons of an OG 1.074. I started it at 67 degrees and raised it 1 degree everyday until 74 degrees. FG came out at 1.001. Apparent attenuation 98%. Very impressive strain.
This yeast is very impressive. I pitched 2 vials in a 2000ml yeast starter (on stir plate) and pitched this starter 24 hrs later into an OG1.103 at 62 degrees with pure O2 for 2min. Fermentation started within 6 hrs at 60 degrees due to a malfunction of my fermentation chamber. Fermentation was vigorous at 62 Degrees. I let the beer come up to and held the beer a 68 for 3 days and ramped up to 75 after fermentation began to slow. SG 1.015 in 5 days. The spiciness and esters are quite balanced but definitely there. Less spiciness than WLP568. I will be using this for all my dark strong and triple ales. Glad this is available year-round because I love this yeast!
I used this strain to brew my Dark Strong ale. OG was 1.073 and FG was 1.004 at 9.4% alcohol. Finished beer has plenty of sweetness and a slightly fruity but dry finish. Turned out very well and I'm glad this will now be available year round. Belgian characteristic is extremely apparent and I will definitely brew with this strain again.
I really like this strain. By top cropping the strain from a Belgian single it's now on generation #6. I start fermentation low at 62F and let it natu