This origin famous belgian abbey yeast can be used for a large range of belgian ales becaus it produce soft fruit ester.
Temperature: 16 - 24 °C
optimal Temperature: 18 - 24 °C
Attenuation: max. 77 %
Flocculation: Medium
ABV: max. 12,2 %
Content: 10 g
Hint:
Rehydrate the yeast ab about 27 °C for 30 minutes
Temperature: 16 - 24 °C
optimal Temperature: 18 - 24 °C
Attenuation: max. 77 %
Flocculation: Medium
ABV: max. 12,2 %
Content: 10 g
Hint:
Rehydrate the yeast ab about 27 °C for 30 minutes
Yeast typ: | top-fermenting |
Product weight: | 0,01 Kg |
Contents: | 10,00 g |