Description
From a Belgian monastery where monks traditionally made beer, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation:
75.00-80.00
Flocculation:
Medium to Low
Alcohol Tolerance:
High (10 – 15%)
Optimum Fermentation Temperature:
65.00-72.00
