Description
From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and phenolic characters, often described as dried sage and black cracked pepper. High attenuation results in a dry finish ideal for high gravity beers. This strain is recommended for dark strong ales, abbey ales and seasonal specialties like Belgian holiday ales.
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Attenuation: 78-85%
Flocculation: Medium
Alcohol Tolerance: 10-15% ABV
Optimum Fermentation Temp: 66-72°F
Cell Count: 150 Billion
