Description
From East Flanders, this yeast is versatile in that it can produce low to high gravity Belgian beers up to 12% ABV. A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.
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Attenuation: 78-85%
Flocculation: Low
Alcohol Tolerance: 15%+ ABV
Optimum Fermentation Temp: 68-75°F
Cell Count: 150 Billion
