Spicy and phenolic, this yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium. High attenuation and alcohol tolerance allow you to brew a huge range of Belgian beers.
Suitable for Belgian Strong Golden and Belgian Strong Dark Ales.
Attenuation: Very High
Flocculation: Medium
Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-28 degrees C (64-82 degrees F).
Storage Recommentions: Store in the fridge
10g Sachet
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Excellent
I’m hooked on this yeast. I tried this yeast amount others that I ordered and quickly ordered more even though I still have many other unused yeast types. My goal was very high attenuation with very limited residual sugar in a high gravity ale. My high temperature brewing environment produced batches fermented down to dry wine levels but the esters of banana and fruit gave it a sweet impression without residual sugar and no dry taste or body.
Super-attenuator
According to reports, this is the same yeast formerly sold as M27. It is actually a Saison yeast, not what most brewers expect as a "Belgian Ale" yeast. M27 is (was) notorious for extreme attenuation, typically getting down below 1.010 even in high-gravity beers and sometimes going all the way to 1.000. Definitely peppery and spicy flavor profile - not fruity. Makes a decent Leffe clone if you mash high (158F). If you mash at 154 or lower, and don't have much crystal malt in the bill, this yeast will give you a very dry beer with lots of yeast character and a hot alcohol component - plan to age it for a while before drinking.