Monastery Ale Yeast (WLP500-HB)
- 0.00 LBS
Medium to Low
High (10 - 15%)
Optimum Fermentation Temperature:
From a Belgian monastery where monks traditionally brew beer, this yeast produces distinctive fruitiness and plum characteristics. An excellent yeast for high-gravity beers, Belgian ales, dubbels and trippels. Lower temperatures (65-67°F/18-19°C) will result in less fruity and more earthy beers.
"NOT FRUITY IF YOU MANAGE THE TEMP"
By: Matt Johnson | Date: Apr 4, 2014 | Beer(s) Brewed: Belgian Pale, Golden Strong, Belgian Black IPA
I see a lot of comments about this yeast putting off fruit. Well...yes if you ferment at 77-83 its going to put off a lot of fruit, but take a look at the optimum temp recommendation. I have made a belgian pale, belgian golden strong, and a belgian black IPA and fermented all of them at 65-70 degrees. At these slightly lower temps this yeast puts out a subtle spice that is an outstanding complement to fruity and spicy hops. The lower you go the more earthy and very subtle spice you get. I recommend really experimenting with the temperature of this yeast as it offers some amazing qualities that are hard to find at a lower temperature.