High-alcohol yeast strain for the production of Belgian abbey beers. It ferments quickly and produces delicate, balanced aromas. We recommend removing this yeast as soon as possible at the end of fermentation to preserve the aromas.

Flavour: very good
Final Gravity: high
Temperature Range: 12ºC to 25ºC, ideally 15ºC to 20ºC
Dosage: 11.5 g in 20 to 30 L