Danstar Abbaye Ale Yeast

Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads. This yeast will add complex aroma and flavors including peppery, fruity, banana, clovy, alcoholic, sweet and fruity. If fermented at 17°C primary fermentation should be complete within 4 days.

Attenuation: -

Flocculation: Medium to High

Optimum Ferm Temp: Above 17°C (63°F)

Tip: The finished product may be cloudy due to the yeast. To clarify try cold crashing and/or use gelatin finings.

Rehydration Instructions: Sprinkle the yeast on the surface of 10 times its weight of sterile water at 30°C to 35°C (86-95°F). Do not use wort, distilled or reverse osmosis water as loss in viability might result. Gently break any clumps to ensure that all yeast is in contact with the rehydration medium. DO NOT STIR.  Leave to rest for 15 minutes then suspend (stir) the yeast completely and leave it for 5 more minutes. Then adjust temperature to that of the wort and inoculate without delay. With changes of temperature of more than 10°C adjust the temperature in 5 minute intervals of 10°C to avoid the formation of petite mutants or incomplete fermentation.

Storage: All active dry yeast should be stored dry and below 8°C.




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