Belgian Abbey II is relatively clean as far as Belgian yeast strains go. While it will produce dry fruit characteristics at higher temperatures, it will remain more neutral than other Belgian strains at lower temperatures. Fermenting higher gravity worts will cause more fruit esters to be produced as well, which makes this an excellent choice for Belgian Strong Ales and, if you're feeling adventurous, even Russian Imperial Stouts or Strong Scotch Ales. It is highly alcohol tolerant, and is known to put off an ethanol character in stronger beers. This character pairs well with strong malt notes that are allowed to dominate by this yeast. It is fairly attenuative, and like most Belgian strains, will stay in suspension for longer periods. The yeast is known to throw off sulfuric compounds that clear up when the yeast is given proper time and conditions, finishing with unique, clean beers with plenty of character.
|Temperature Range: ||65-75 F (18-24 C)|
|Cell Count: ||100 Billion|
|Alcohol Tolerance: ||12% ABV|
|Typical Styles: || American Barleywine, Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Russian Imperial Stout, Strong Scotch Ale.|