B63 Monastic is an exquisite yeast best known for fermenting abbey ales, especially quads as well as high alcohol and dark Belgian beers. This strain produces beers with a high level of phenolic character and esters. Often slower at the onset of fermentation allowing this strain to easily dry out high gravity worts. Due to low flocculation, expect Monastic to stay in suspension for a quite some time.
- Temp: 68-78°F, 20-26°C
- Flocculation: Medium
- Attenuation: 74-78%
Cell Count: 200 Billion!!
Cool ship your liquid yeast during the warm season with this option.