DetailsAvailable April through June 2010. This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermentation temperatures.
<b>Beer Styles</b>: Belgian Dubbel and Tripel, Belgian Specialty Ale, Belgian Golden Strong, Biere de Garde, Witbier
Yeast cells are active and living organisms. A slight expansion in Wyeast packaging is normal and does not indicate poor yeast health. Certain strains, including 1056 and 1338, are more prone to expansion than others. Please visit the Wyeast FAQ for more details.
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Ideal Temperature Range (°F) 65-80 Attenuation (%) 75-79 Flocculation Medium Alcohol Tolerance (%) 12
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