CELLARSCIENCE - MONK BELGIAN ABBEY ALE YEAST 12gm

CELLARSCIENCE - MONK BELGIAN ABBEY ALE YEAST 12gm.

• A classic Belgian ale strain renowned for producing clean, yet complex, beers.
• Perfect for Belgian-style Blondes and Pales or Abbey-style Dubbels, Trippels, and Quads.
• A clean strain that will still impart some delicate dried fruit notes and restrained phenolics.
• Like all CellarScience yeast, MONK is eligible for direct pitch straight into your wort.
• CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast.
• Every batch of yeast is PCR tested to ensure quality.

Dosage:

• One sachet is enough to treat a single 19-23L batch.
• When calculating for larger batches, use at a rate of 0.5-0.8g per Liter.
• We recommend rounding up by one full sachet rather than measuring out the yeast exactly.
• [50-80g per 100L]

Direct Pitch or Rehydrate:

• MONK yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation.
• Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels.
• MONK yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation.
• While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors.
• Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water.
• Allow the slurry to stand undisturbed for 20 minutes, then swirl.
• Use small amounts of wort to adjust to within 6°C of wort temperature before pitching.
• Ferment between 16-25°C.

• Optimum Fermentation Temp: 16-25°C
• Flocculation: Medium
• Alcohol Tolerance: 12% ABV (WY1762 12%)
• Attenuation: 75-85%
• International Code: DY106
• Similar Strains: WY1762, WLP540
• Gluten-free.

CellarScience Yeast:

• For years liquid yeast has been sold as the higher quality option but times are changing.
• Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast.
• CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts.
• Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well.
• CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings.
• Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value.
• Quality yeast that doesn't "break the bank".