Changes

| A20 Citrus || Unicorn Dust <ref name="IOY">Private correspondence with IOY by Dan Pixley.09/04/2015.</ref> || 74-78 || Low || 67-80 || When you want to use Brett, but you don’t. Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production. As funky as saccharomyces gets. Rumored to be the same Same as WLP644 Sacch Trois <refname="IOY">[https://www.facebook.com/groups/MilkTheFunk/permalink/1162835440411335/?comment_id=1162841227077423&offset=0&total_comments=9&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Conversation on MTF. 10/13/2015.]</ref>.

| B48 Triple Double || Westmalle <ref name="IOY"></ref> || 74-78 || Medium || 65-77 || The perfect strain for your classic abbey ales. Triple Double produces moderate esters with low to no phenolic characteristics. This strain is tried and true and works perfectly in a production environment. Keep an eye on Triple Double, it likes to sit on top of the wort throughout fermentation which may result in a slow fermentation. fermentationSimilar to Wyeast 3787 and WLP530 <ref name="IOY"></ref>.

| B64 Napoleon || Brasserie Thiriez <ref name="IOY"></ref> || 77-83 || Low || 65-78 || This yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas. Yeast settling times can be long, usually requiring filtration for bright beers. Similar to Wyeast 3711 <ref name="IOY"></ref>.

| B45 Gnome || Achouffe <ref name="IOY"></ref> || 72-76 || Medium-High || 65-75 || The Gnome is the yeast for brewing Belgian inspired beers in a hurry. This strain is extremely flocculent and drops out of the beer quickly after fermentation. Gnome produces a nice phenolic character that goes well with hops, as well as with caramel and toffee flavors. Great for Belgian ales that need to be crystal clear without filtration. Similar to Wyeast 3522 <ref name="IOY"></ref>.

| B51 Workhorse || Kasteel <ref name="IOY"></ref> || 72-77 || Medium || 65-75 || Saison…no problem. Belgian stout, double… yep. Workhorse is the strain to use for a wide variety of brews. Super clean, this fast-attenuating strain has good flocculation characteristics. High alcohol tolerance makes this a great option for big Belgian beers. Similar to Wyeast 1581 <ref name="IOY"></ref>.

| B56 Rustic || Brasserie de Blaugies <ref name="IOY"></ref> || 72-76 || Medium || 68-80 || This unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important. Rustic typically produces a lot of bubblegum and juicy aromas that compliment complex maltiness. Similar to Wyeast 3726 <ref name="IOY"></ref>.

| B63 Monastic || || 74-78 || Medium-Low || 68-78 || This strain is a beautiful yeast for fermenting abbey ales, especially quads; high alcohol and dark Belgian beers. Monastic will produce beers with a high level of phenolic character and esters. It can be slow to begin fermentation but will easily dry out high gravity worts. This strain is a low flocking strain, so expect it to stay suspended for a long time.

| B44 Whiteout || Celis White/Hoegaarden <ref name="IOY"></ref> || 72-76 || Medium-Low || 62-72 || This is the strain for Belgian Wit style beers. Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than normal fermentation. Similar to Wyeast 3944 and WLP400 <ref name="IOY"></ref>.