Description
Active dry brewer’s yeast recommended to ferment a diversity of Belgian type beers such as abbey-style known for its fruitiness and high alcohol content. It ferments very fast and reveals strong fermentation aromas. A fast fermenter, BE-256 is also tolerant of the higher alcohol levels found in many Belgian style ales.
*Formerly called Safbrew Abbaye Dry Brewing Yeast
Attenuation: 82-86%
Flocculation: High
Flocculation: High
Alcohol Tolerance: 9-11% ABV
Optimum Fermentation Temp: 15-20°C
Dosage: 50 to 80g/hl (0.5 to 0.8g per litre)
Optimum Fermentation Temp: 15-20°C
Dosage: 50 to 80g/hl (0.5 to 0.8g per litre)
Please Note: For best results we Always recommend ordering an Ice Pack with your dry yeast. Ice Packs can be found below in the "Optional" section.
Direct Pitching:
Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature.
Rehydrate:
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 110ml) at 21 to 25 °C. Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Perfect strain to ferment:
- Belgian Blond
- Trappist Single
- Belgian Dubbel
- Belgian Dark Strong
- Belgian Quad
