WLP4025 - Dry Belgian Ale | KegLand | Liquid Yeast | Rare

WLP4025 - Dry Belgian Ale

Product code : KL11624

Availability: In stock

WLP4025 - Dry Belgian Ale is available for purchase in increments of 1
Dry Belgian Ale is single strain of Saccharomyces cerevisiae isolated from a unique golden strong ale. The profile is a complex and balanced mix of apple, pear and light citrus fruit with some mild spicy and peppery notes. The apparent attenuation of this strain ranges anywhere from 85-100%, depending upon the mash profile and the grist composition.
In Stock
$14.95
Description

WLP4025 - Dry Belgian Ale - (The Yeast Bay)

Dry Belgian Ale is single strain of Saccharomyces cerevisiae isolated from a unique golden strong ale. The profile is a complex and balanced mix of apple, pear and light citrus fruit with some mild spicy and peppery notes. The apparent attenuation of this strain ranges anywhere from 85-100%, depending upon the mash profile and the grist composition.

For a yeast that's as dry as it is, it creates beers with a surprising amount of balance even without the use of specialty grains or adjuncts. While we haven't completed our own tests in house, this yeast is used at the brewery from which it was isolated to make big beers that are in the neighborhood of 16-18% ABV and sufficiently dry. Use Dry Belgian Ale as a primary fermenter in any big Belgian beer, or to unstick that pesky stuck fermentation.

Attenuation 85% - 100% (diastatic strain)
Flocculation Medium - High
Optimum Temperature 20°C - 23.3°C




Directions:
Use 1 vial per 19L of beer.
Select a strain/blend best suited for your fermentation. 
Store this vial in refrigerator, and remove 3-6 hours priot to use. 
Shake vial well to re-suspend, open cap carefully, add to 19L of aerated/oxygenated wort at 21C. Keep at this temperature until fermentation begins, and then change to desired fermentation temperature. 
One vial will usually start fermentation in 5-15 hours.
Wild yeast ,bacteria and blends may take longer.
The keys to a quick start to fermentation are good aeration / oxygenation and temperature of ~21C at all times until fermentation begins.
If the O.G. is over 1.070
If the yeast is past its 'best before' date
or if a faster start to fermentation is desired, a starter culture can be made.
Starters are not recommended with blends as the proportions of different organisms can be altered.
Best before date is 4 months after bottling.


 

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Any such changes will fall onto the customer to contact the shipping provider and attempt redirection.
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If you require extra items after you have placed your order, a secondary order will have to be placed with additional shipping costs.

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