From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 75-80%
Flocculation: Medium to low
Optimum Fermentation Temperature: 65-72°F
(18-22°C)
Lower temperatures (under 65°F(18°C) will result in less fruity and more earthy beers.
Alcohol Tolerance: High