Brew Butlers' Yeast database & information guide

Dry Belgian Ale By The Yeast BayAles
Dry Belgian Ale is single strain of Saccharomyces cerevisiae isolated from a unique golden strong ale. The profile is a complex and balanced mix of apple, pear and light citrus fruit with some mild spicy and peppery notes. The apparent attenuation of this strain ranges anywhere from 85-100%, depending upon the mash profile and the grist composition. For a yeast that's as dry as it is, it creates beers with a surprising amount of balance even without the use of specialty grains or adjuncts. While we haven't completed our own tests in house, this yeast is used at the brewery from which it was isolated to make big beers that are in the neighborhood of 12-16% ABV and sufficiently dry. Use Dry Belgian Ale as a primary fermenter in any big Belgian beer, or to unstick that pesky stuck fermentation. To achieve high attenuation, we recommend fermenting with this strain at 70-71 ºF for the first 2-3 days, and then bumping up the temperature to 74-75 ºF for the remainder of fermentation.
Form Liquid
Strain Y005
Temp 70F to 76F
Attenuation 85 to 100
Flocculation Medium-High
Substitutes None
Tolerance 0%
User Rating None - Login To Rate