13,591
edits
Changes
updated Wyeast offerings
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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| 1214 - Belgian Abbey™ || || 74-78 || Med-Low || 68-78 || A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.
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| 1388 - Belgian Strong Ale™ || || 74-78 || Low || 64-80 || The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. This strain is prone to stalling at approximately 1.035; racking or slight aeration will encourage it to finish fermentation.
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| 1762 - Belgian Abbey II™ || || 73-77 || Med || 65-75 || An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.
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| 3463 - Forbidden Fruit™ || || 72-76 || Low || 63-76 || A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.
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| 3522 - Belgian Ardennes™ || || 72-76 || High || 65-76 || One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.
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| 3538 - PC Leuven Pale Ale || || 75-78 || High || 65-80 || This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. 3538 is an excellent choice for a wide variety of Belgian beer styles. Private Collection for Spring 2015 (available April-June 2015).
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| 3711 - French saison || Brasserie Thiriez || 77-83 || Low || 65-77 || peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel
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| 3724 - Saison Belgian Saison™ || Dupont || 76-80 || Low || 70-95 || It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. Notorious for a rapid start , only to stick Fermentation will finish, at least 90°F. The same or very similar to the "Dupont" strain.
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| 3725 - Biere De Garde || Soy-Erezée, Belgium / Fantôme || 74-79 || Low || 70-84 || Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness. '''Available from July through September 2015'''.
| 3726 - Farmhouse Ale || Blaugies, Belgium || 74-79 || Med || 70-84 || This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons. '''Available from July through September 2015'''.
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| 3538 3787 - PC Leuven Pale Ale Trappist High Gravity™ || || 7574-78 || High Med || 6564-80 78 || A classic strain for brewing Belgian dubbel or Belgian tripel. This vigorous Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top fermenting cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “house” strain.|-| 3942 - Belgian Wheat™ || || 72-76 || Med || 64-74 || Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.|-| 3944 - Belgian Witbier™ || || 72-76 || Med || 62-75 || This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a distinct complex flavor profile dominated by spicy character along phenolics with mild low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. Phenolics developed during fermentation may dissipate It will ferment fairly dry with conditioninga slightly tart finish that compliments the use of oats, malted and unmalted wheat. 3538 This strain is an excellent choice for a wide variety true top cropping yeast requiring full fermenter headspace of Belgian beer styles. Private Collection for Spring 2015 (available April-June 2015)33%. |-
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