SafAle BE-256

No clue personally.
 
As far as I know it's a dry version of WLP-500 Monastery Yeast or very similar. It's a re-brand of the Fermentis Safebrew Abbaye yeast or the other way around.
It'll be very "Belgian" in character with lots of that "fruitcake" quality to the flavor that's so common with Trappist beers...dark fruit with plenty of clove/cinnamon spice. I'm not sure how much difference temp will make, at least within an average range. If you did something very cool like well below 60 it might kick a lot more phenols and up at 80 or so it would likely give a lot more more banana/bubblegum/fruit, but I think it's pretty consistent across the likely range of fermentation temps.
And I'm going specifically by experience with the White Labs yeast. I have a package of the Fermentis stuff to use and I'll be finding out fairly soon whether it's as similar as I think it is.
 
Doing some Google searches about BE-256 I found this thread. Thought that I might as well revive it to ask my question(s).
Just wondering what temperature would be ideal? Does this yeast need to start low, and ramp up?
I read something about it being a good idea to get the beer off the yeast pretty much as soon as it is done, but that was just in a post on another forum.
Any experience out there?
 
I’ve used this a few times on Belgian style beers. The last one was a Dubbel.

I fermented around 64 F for the duration.

I had trouble getting BE-256 for a few months, so I switched to T-58 for the Belgian styles. A little better attenuation.

I think that the BE-256 may have a bit more complex flavor. One of the reasons it works well with a Belgian Dubbel or Belgian Dark Strong Ale.
 
Have one but not used it yet. Maybe an Abbey Ale to be done for Autumn.
 
Bubba Wade said:
I’ve used this a few times on Belgian style beers. The last one was a Dubbel.

I fermented around 64 F for the duration.

I had trouble getting BE-256 for a few months, so I switched to T-58 for the Belgian styles. A little better attenuation.

I think that the BE-256 may have a bit more complex flavor. One of the reasons it works well with a Belgian Dubbel or Belgian Dark Strong Ale.
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This helps a lot Bubba!
The more complex flavor is what I am hoping for.
I have a bit of a complex....
Thanks!
 
SabreSteve said:
@Bubba Wade would you say you'd prefer it to s33 for Belgian styles?
Click to expand...
I have not used the S-33. The local shop did not stock it. For Belgian styles, I have used the BE-134, BE-256, and T-58. For farmhouse styles, I decided that I liked the Danstar Belle Saison a bit better than the BE-134. I had used BE-256 for the heavier Belgian styles, but last year I had trouble getting it. The T-58 was a worthy substitute. I prefer the T-58 for the Belgian singles or Belgian Pale Ales.

Overall, though, I have not had a bad experience with any of these.
 
Fermentis is the laziest of all manufacturers when it comes to maintaining their data sheet documentation. It has been proved multiple times over the past 3 years via genetic tests that S-33 is an extremely close relative to Munton's ale yeast, as well as both the Windsor and London ale yeast strains from Lallemand. There are rabbit holes galore in the following guideposts from suregork (Krogerus) and from yours truly. Based on all the research, we (separately, not together) have invested hundreds of hours on updating what we thought we knew about yeast.

http://beer.suregork.com/?p=4112

https://docs.google.com/spreadsheets/d/16XRUloO3WXqH9Ixsf5vx2DIKDmrEQJ36tLRBmmya7Jo/edit?usp=sharing

EDIT: And as you'll see here, it's already been known for decades that S-33 is English and not Belgian. So the genetic testing only served to confirm what we already knew to be true.

https://www.homebrewersassociation.org/forum/index.php?topic=5121.msg60101#msg60101

However, we digress. Cheers all. :)
 
Last edited:
dmtaylor said:
Fermentis is the laziest of all manufacturers when it comes to maintaining their data sheet documentation. It has been proved multiple times over the past 3 years via genetic tests that S-33 is an extremely close relative to Munton's ale yeast, as well as both the Windsor and London ale yeast strains from Lallemand. There are rabbit holes galore in the following guideposts from suregork (Krogerus) and from yours truly. Based on all the research, we (separately, not together) have invested hundreds of hours on updating what we thought we knew about yeast.

http://beer.suregork.com/?p=4112

https://docs.google.com/spreadsheets/d/16XRUloO3WXqH9Ixsf5vx2DIKDmrEQJ36tLRBmmya7Jo/edit?usp=sharing

EDIT: And as you'll see here, it's already been known for decades that S-33 is English and not Belgian. So the genetic testing only served to confirm what we already knew to be true.

https://www.homebrewersassociation.org/forum/index.php?topic=5121.msg60101#msg60101

However, we digress. Cheers all. :)
Click to expand...
Still doesn't technically answer the question if it makes good Belgian style beers. I guess I'll decide between the BE-256 and the T-58. Might come down to what's in stock
 
dmtaylor said:
Fermentis is the laziest of all manufacturers when it comes to maintaining their data sheet documentation. It has been proved multiple times over the past 3 years via genetic tests that S-33 is an extremely close relative to Munton's ale yeast, as well as both the Windsor and London ale yeast strains from Lallemand. There are rabbit holes galore in the following guideposts from suregork (Krogerus) and from yours truly. Based on all the research, we (separately, not together) have invested hundreds of hours on updating what we thought we knew about yeast.

http://beer.suregork.com/?p=4112

https://docs.google.com/spreadsheets/d/16XRUloO3WXqH9Ixsf5vx2DIKDmrEQJ36tLRBmmya7Jo/edit?usp=sharing

EDIT: And as you'll see here, it's already been known for decades that S-33 is English and not Belgian. So the genetic testing only served to confirm what we already knew to be true.

https://www.homebrewersassociation.org/forum/index.php?topic=5121.msg60101#msg60101

However, we digress. Cheers all. :)
Click to expand...
Thankyou I was trying to find that yeast chart.
Looks like fermentis needs to update their yeast description for S33
 
I've used them all. Here's my take:
S-33 is not Belgian at all and the only "Belgian" style it's suitable for is Belgian Pale which is notably lacking in phenols and esters. It works extremely well for a hazy pale or IPA where slightly higher FG is acceptable. Low mash temps and a sugar feed on the second day of fermentation helps ensure full attenuation. Clean and almost lager-like at low temps but it really adds mouthfeel and can accentuate certain lemony/citrusy hop flavors and aromas.
T-58 if a fairly bland Belgian strain with a "Juicy-Fruit gum" sort of flavor. It'll develop some clovey character but not as much as the trappist yeasts. Attenuation can be very good but it likes starting a little low - low 60s - and ramping up relatively quickly to 70 or more for finishing out. Good candidate for Belgian IPA because it doesn't get in the way of hop flavors.
BE-256 (used to be Abbeye?) is much more traditional Trappist flavor. Definitely more clove and fruitcake flavors. Great for big, high-octane Belgian styles. I don't use those yeasts much because it literally induces indigestion for me. :)
 
J A said:
I've used them all. Here's my take:
S-33 is not Belgian at all and the only "Belgian" style it's suitable for is Belgian Pale which is notably lacking in phenols and esters. It works extremely well for a hazy pale or IPA where slightly higher FG is acceptable. Low mash temps and a sugar feed on the second day of fermentation helps ensure full attenuation. Clean and almost lager-like at low temps but it really adds mouthfeel and can accentuate certain lemony/citrusy hop flavors and aromas.
T-58 if a fairly bland Belgian strain with a "Juicy-Fruit gum" sort of flavor. It'll develop some clovey character but not as much as the trappist yeasts. Attenuation can be very good but it likes starting a little low - low 60s - and ramping up relatively quickly to 70 or more for finishing out. Good candidate for Belgian IPA because it doesn't get in the way of hop flavors.
BE-256 (used to be Abbeye?) is much more traditional Trappist flavor. Definitely more clove and fruitcake flavors. Great for big, high-octane Belgian styles. I don't use those yeasts much because it literally induces indigestion for me. :)
Click to expand...
I can’t comment on the S-33, but you’re spot on for the T-58 and BE-256. I use the T-58 for my Belgian Pale Ale recipe and usually use the BE-256 for the “big” Belgians, Dubbels, Quads, and Dark Strong Ales. I have used T-58 on the big beers when 256 was not available, but it doesn’t provide the more complex flavors you mention.
 
Thanks for all of the great information! I pitched BE-256 yesterday. Pitched at 22C, and set the fermenter to 18C it was down to 18 before I called it a night. I will let it ride at 18C (64F) for the duration.
 
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