B63 Monastic Commercial
This strain is a beautiful yeast for fermenting abbey ales, especially quads; high alcohol and dark Belgian beers. Monastic will produce beers with a high level of phenolic character and esters. It can be slow to begin fermentation but will easily dry out high gravity worts. This strain is a low flocking strain, so expect it to stay suspended for a long time.
Alcohol Tolerance:
12%
Attenuation:
74-78%
Flocculation:
MEDIUM-LOW
Temperature:
68–78°F (20–26°C)