Imperial Yeast B63 Monastic
This organic strain is a beautiful yeast for fermenting abbey ales, especially quads. Monastic will produce beers with a high level of phenolic character and esters. It can be slow to start but will easily dry out high gravity worts. This strain is a low flocking strain, so expect it to stay in suspension for a long time.
*NOTE:*During summer months, we include complimentary ice packs with all liquid yeast orders. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and particularly hot temperatures. For this reason, we recommend ordering dry yeast during summer months.
|Yeast Disclaimer||We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts. It is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.|
|Yeast Style||Belgian Ale|
|Min Fermenting Temp||68|
|Max Fermenting Temp||78|
Slow to start. Thought there was a problem. Called manufacturer and got excellent service. They offered to rush me a replacement if it didn’t start working.
Used for the La Petite Orange Belgian Ale. Slow to start fermenting, but once it got going the fermentation worked just fine. Ended up being slightly higher ABV ~6.7% but well within the expected range. Would use this yeast for Belgian ales!
Used it for La Petite Orange belgian ale. Used a yeast starter that I pitched after ~48 hours. Fermented strong enough that I attached a blow-off tube to be on the safe side. Beer came out around 6% ABV. Great yeast!
Out of all the liquid yeast I’ve used this is the best Brand. The cell counts are much higher so I can either spin up a starter if needed or just pitch the pouch. Great Belgian yeast, good character but somewhat less character than some others I’ve used. All around great quality, love Imperial.
First batch with a cold yeast pitch. Kinda different for me, as this is maybe my 5th batch ever. The brew is a Belgium Ale which is always on my radar. Just bottled last week, will let it condition for 3 weeks. Very active initial fermentation. Can’t wait to taste a cold one.