Abbey Ale yeast is still used in two of the six Trappist breweries remaining in the world! This yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for Belgian Ales, Dubbels and Trippels.
Abbey Ale yeast does best when pitched at 66-68F and let to rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days. This yeast can dry out a beer no problem. With a gravity beer of 1.080 SG we recommend using 8g of Fermaid K in conjunction with this yeast during the first 24-48 hours after pitch.
Attenuation: 73-78% Flocculation: Medium to high Fermentation Temp: 64-74F Wyeast Equivalent: 1214 Belgian Ale
This strain is one of Vinnie Cilurzo's (Russian River Brewing Company) favorite yeast strains for his famous bottle conditioned belgian ales.
For best results we always recommend ordering an ice pack with your liquid yeast.
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