Yeast
Northeastern Abbey — The Yeast Bay
The Yeast Bay
Spec sheet The maker publishes these figures for this exact product.
- Lab
- The Yeast Bay
- Product code
- WLP4015
- Form
- liquid
- Type
- ale
- Attenuation
- 77–81 %
- Temperature
- 20–24 °C
- Flocculation
- medium-low
- Alcohol tolerance
- 12 %
- STA1
- Negative
Description
An abbey-style isolate from the northeastern US: dark fruit, a restrained clove phenol and enough alcohol tolerance for dubbel through quadrupel. Start cool and let it rise; it is not a witbier yeast.