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Description
A blend of two monastery-type yeast strains and one Belgian ale-type yeast. This blend creates a versatile culture which can be used for monastery-style beers or a myriad of American-Belgian style beers.
Flocculation: Medium
Attenuation: 74 - 80%
Temperature: 20 - 24°C
Alcohol Tolerance: Medium - high (8 - 12%)
Diastatic (STA1): No
Flavour Profile: Plum, Cherry
Suitable Beer Style: Belgian Dark Strong Ale, Belgian Dubbel, Belgian Pale Ale, Belgian Tripel, Cider
Availability: Always
Possible Substitutes