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Monastic B63


 Product Description

This strain is a beautiful yeast for fermenting abbey ales, especially quads; high alcohol and dark Belgian beers. Monastic will produce beers with a high level of phenolic character and esters. It can be slow to begin fermentation but will easily dry out high gravity worts. This strain is a low flocking strain, so expect it to stay suspended for a long time.

Fermentation Temperature Range: 68-78

Flocculation: Medium-low

Attenuation: 74-78%

Equivalent to:     White Labs: WLP500     Wyeast: 1214

Imperial Organic Yeast FAQ page


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