In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Abbaye yeast exhibits:
Vigorous fermentation that can be completed in 4 days.
High attenuation and Medium to High flocculation.
Aroma and flavor is fruity and phenolic with a hint of alcohol.
The optimal temperature range for LalBrew® Abbaye yeast when producing traditional styles is 17°C(63°F) to 25°C(77°F).
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation
density, yeast handling, fermentation temperature and nutritional quality of the wort.
For bulk purchase 500gms and above per variety, please send us an email on email@example.com