This strain produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness with good alcohol tolerance approximately 11-12% ABV. True top cropping yeast with broad temperature range.
- Probable origin: Westmalle, Belgium
- Beer Styles: Doubles, Triples, Abbey, Beir de Grarde
- Commercial examples may include: Westmalle, Rochfort, Chimay, Casteel
- Flocculation: Medium
- Apparent Attenuation: 74-78%
- Temperature Range: 64-78°F (18-25°C)
- Alcohol Tolerance: 11% ABV
Activator packages are designed for direct inoculation of 5 gallons of standard wort. Activator packages contain at least 100 billion live yeast cells in a liquid slurry. This yeast slurry is packaged in an optimum condition for storage, while maintaining the ability for rapid and complete fermentation.
