Wyeast 1762 Belgian Abbey II

$6.99

SKU# Y1762

Flat Rate Shipping only $7.99 only from Northern Brewer

High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.

Total:
$6.99

Availability: In stock

Wyeast 1762 Belgian Abbey II - Beer Yeast

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  • Wyeast 1762 Belgian Abbey II (Beer Yeast)
Product Details

High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish. Apparent attenuation: 73-77%. Flocculation: medium. Optimum temp: 65°-75° F

Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleBelgian Ale
Min Fermenting Temp65
Max Fermenting Temp75
FlocculationMedium
Min Attenuation %73
Max Attenuation %77
Reviews
5.0 / 5.0
6 Reviews
5 Stars
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3 Stars
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1 Star
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Gresat yeast for a high gravity beer.
I make a Mad Elf clone and it finishes at about 13% Alco, so be afraid to use this one for all your big beers.
February 13, 2012
Great strain for belgian dark strong
I use this a few times a year for my belgian dark strong. It's the classic Rochefort strain and is great for cloning their beers. Handles high gravity like a champ!
November 21, 2013
Great, and versitile
I used this one for an IPA or hoppy red ale. It was great, and heavily used by one of our local breweries in Hood River OR for their IPA's.
January 3, 2012
read it if you want to know
I used this yeast to brew many Belgian Triples. It is alcohol and temp tolerant 1080 on average It has pleasant aromas not like this other banana Abbey I. Another great yeast for Triples is the Canadian Belgian just remember to use champaign yeast 3 days before bottling.
February 4, 2011
Complex
I'm loving this yeast right now with a complex profile from simple grists that ends with a pleasant belgian blend of spice and fruit and can lend itself well to more complex grain bills, hop additions, spices or fruits.
December 6, 2011
Super Yeast
Made a double batch of Northern Brewer's Number 8 and pitched the yeast from a 1.25 gallon starter. Aerated well with oxygen. In 48 hours at 66 degrees F, went from 1.087 to 1.020 and still bubbling (although slowing down). That's one (or several billion) hard-working yeast!
August 20, 2014
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