Offers rich ester notes of dried fruits like raisins, dates, and figs, balanced with light peppery phenolics and a hint of caramel.
Belgian Abbey is a top-fermenting dry yeast, ideal for a range of Belgian-style ales, including enkel, dubbel, tripel, quadrupel, and blonde ales. It imparts a clean, complex fruity and phenolic profile, with hints of dried fruits like figs, raisins, and plums, perfectly complementing the malt and alcohol content.
500 Gram Brick
Pitch directly into the fermenter at a rate of 50-80 g/hl for wort cooled to 16-25°C (61-77°F).
The ideal pitch rate depends on brewing conditions and will influence fermentation performance and the beer's final flavor profile. Higher pitching rates and additional yeast nutrients may be needed for high-gravity, highadjunct, or high-acidity fermentations.
Apex Cultures® recommends pitching directly into the wort without prior rehydration..
If rehydration is necessary, dissolve in sterile water or wort at room temperature at a ratio of 1:10. Stir gently and leave for approximately 20 minutes. Gently stir again and add to the cooled slurry to the fermenter.
Store in vacuum-sealed packaging when possible, in a dry, odor-free environment at 4°C (40°F). Minimize exposure to air. Do not freeze. Use yeast immediately after opening. Shelf life is 36 months from the production date. Do not use past the expiration date on the package.
