Yeast
MONK — CellarScience
CellarScience
Spec sheet The maker publishes these figures for this exact product.
- Lab
- CellarScience
- Product code
- MONK
- Form
- dry
- Type
- ale
- Attenuation
- 75–85 %
- Temperature
- 16–25 °C
- Flocculation
- medium
- Alcohol tolerance
- 12 %
- STA1
- Negative
Description
A Belgian abbey strain for blonde through quadrupel: dried fruit, restrained phenols and enough gravity tolerance to finish a strong ale. Cleaner than T-58, fruitier than a neutral American yeast.