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and understanding the fine world of craft beers
Optimum Fermentation Temp: 65-72°F
clean finish and a lingering
The unit is an excellent alternative to a ventilation system
For sluggish or stuck yeast fermentation: Red Wine - Add at 150 - 400 ppm
White Labs Yeast | WLP530 Abbey Ale | Beer Yeast | PurePitch® Next Generation | Industry Leading Viability | 150 Billion Cells itemID-38018 and understanding the fine worldThis is a traditional Belgian abbey strain perfect for use in dubbels, tripels and Belgian strong ales. Produces cherry, plum and pear esters. Medium flocculation results in clear, drinkable beer. PurePitch Next Generationnow with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Everything you missed about the vial with the innovation of PurePitch. Attenuation: 75 80% Flocculation: Medium to High Alcohol
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