GOZDAWA Belgian Trappist Ale Yeast 'Rochefort' (BTAY) - top fermenting dry yeast 10 g

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