SafAle BE-256

  • SafAle BE-256 Dry Brewing Yeast

SafAle BE-256

SKU Y002

PRICE AS CONFIGURED:

$5.99

Product Details

An active dry yeast for producing authentic Abbey style beers. 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 Finally, a dry yeast that harnesses the unmistakable aroma and effervescence of trappist ales. With high attenuation and up to 11% alcohol, Abbaye dry yeast is ideal for Belgians with higher alcohol content. It ferments very fast and reveals a subtle, well balanced character. Fermentation temperature: 54°-77°F, Ideally 59-68°F

Additional Information

SKU Y002
Flocculation High

Customer Reviews

Based on 5 reviews
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R
R.D.
Excellent Yeast

Good strain for all ales especially high ABV. Keep a pack or two around.

F
F.
Much better if you rehydrate it

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.

R
R.F.
Used it on the Trappist

Used it on the Trappist Ale today. Should be fine.

U
U.B.
Nice Belgian flavor

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.

B
B.
Extraordinary yeast

Maybe I got lucky, but this yeast has proven to be the most efficient dry yeast I have used in 20+ years of brewing. I made a all grain Belgian blonde ale with an SG of 1.054, primary at 66 F for 11 days, then 2 weeks in secondary at the the same temperature for a FG of 1.0. I have never experienced such an efficient yeast in such a short period of time. It settled out very clean and allowed the flavor and aroma of the hops to really come through. I am planning to re-use it for other styles of Belgian ale and think you should give it a try.