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 %
ABV: max. 12,2 %
Content: 10 g
Rehydrate the yeast ab about 27 °C for 30 minutes