The Abbey Ale C's Trappist origin is best coupled with a little monastic patience: a notably low-flocculator, it works great in high ABV fermentations. It has a fruity profile and lightly perceptible spiciness with often significant banana character.
Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and probrewers alike.
Strain Type
Belgian Ales
Flocculation
Medium-Low
Attenuation
74-78%
Temperature Range
68–78° F (20–26° C)
Alcohol Tolerance
12%
