Like a devil's bargain, Belgian Ale D demands sacrifice for the promise of great pay off: brewers who use this strain suffer through tricky fermentation kinetics for its rich flavor profile and aroma complexity. If you are tempted by this low-flocculating stop-and-starter, try Belgian Golden Strong (OYL-056) instead. It has a similar flavor profile with much more reliable fermentation.
This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevsiae var. diastaticus. This strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation.
Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and probrewers alike.
Strain Type
Belgian Ales
Flocculation
Low
Attenuation
74-78%
Temperature Range
64–80° F (18–27° C)
Alcohol Tolerance
12-13%
