SafAle BE-256

Discussion in 'General Brewing Discussions' started by wvoutdoorsman1976, Mar 8, 2018.

  1. wvoutdoorsman1976

    wvoutdoorsman1976 New Member

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  2. Hawkbox

    Hawkbox Well-Known Member

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    No clue personally.
     
  3. J A

    J A Well-Known Member

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    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.
     

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