THE IDEAL SOLUTION FOR BELGIAN STRONG ALES
Active dry brewer’s yeast recommended to ferment a diversity of Belgian type beers such as abbey-style known for its fruitiness and high alcohol content. It ferments very fast and reveals strong fermentation aromas. A fast fermenter, BE-256 is also tolerant of the higher alcohol levels found in many Belgian style ales.
*Formerly called Safbrew Abbaye Dry Brewing Yeast
- Fermentation Temperature: 59–68F
- Attenuation: 82–86%
- Alcohol Tolerance: 9-11%
Perfect strain to ferment:
- Belgian Blond
- Trappist Single
- Belgian Dubbel
- Belgian Dark Strong
- Belgian Quad
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Customer ReviewsWrite a review
I also use it on Stout, gives it a distinct somewhat "dry" taste with a Belgian touch. In the UK they'd have stripped me of citizenship for that :-)
Usually I go three generations by harvesting the trub. Most of the trub goes into a bread though.
Good strain for all ales especially high ABV. Keep a pack or two around.
I tried the Safbrew Abbaye dry yeast almost a year ago and followed the instructions on the packet (i.e. just sprinkle it on the wort) and I ended up with some weird plastic notes in a belgian recipe that I had brewed many times with liquid yeast. Since dry yeast is so convenient I thought I would give it another shot, but this time I rehydrated it (85-90F) and used it in a honey tripel. The results were really very good and am looking forward to using this in a belgian quad.
Used it on the Trappist Ale today. Should be fine.
I live to far away from any source of liquid yeast, So this summer I decided to give this a try on a Belgian Dark Strong Ale. This yeast went right to work bringing this big beer(SG1.078) down to 1.011 in just 6 days with temp holding around 71 degrees. True Belgian flavor, this will be my go to yeast for summer months when I don't trust shipping liquid yeast. This is really worth a try, planning to do a dubbel next.