ABBEY ALE C (OYL-018)
From: Omega Yeast
Type: Yeast • Packet: Liquid
The Abbey Ale C's Trappist origin is best coupled with a little monastic patience: a notably low-flocculator, it is highly attenuating, with a fruity profile and lightly perceptible spiciness, as well as often significant banana character.
Brewing Properties of ABBEY ALE C
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
Comparable Beer Yeasts
If you cannot find ABBEY ALE C (OYL-018) anywhere, you can substitute one of the following yeasts for a similiar result.
Common Beer Styles using ABBEY ALE C
These are the most popular beer styles that make use of the ABBEY ALE C yeast:
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