Wyeast 1214 Belgian Abbey Yeast
Wyeast 1214 is a Belgian Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery. Apparent attenuation: 72-76%. Flocculation: medium. Optimum temp: 68°-78° F
Wyeast Belgian Ale 1214 and Belgian Strong Ale 1388 are typically slow starters, often taking closer to 36 hours to show some inflation in the smack pack. We highly recommend using a yeast starter with these strains as the lag time to begin fermentation is typically longer than other strains.
*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|
I love Belgian Abbbies and this one did not disappoint. Be aware though that Belgian yeast are slow to start and mine took a day before I could see active fermentation.
The yeast arrived alive in the middle of summer, so a big plus. Pitched into a high gravity wort with no starter and they seemed to thrive. Clean flavor so far. Good product.
All was fine
ust before the country went on lock down, I was traveling - as I frequently did back then - and happened to have enjoyed a few Belgian ales during that week in Europe in early March. Maybe it was the subsequent boredom of self-quarantine, or perhaps a desire to recreate the taste of ales from my recent travels, but until that time I had never attempted to brew a Belgian style beer, and had only just recently began all-grain brewing. Diving in, I purchased the appropriate grains, hops, and Candi sugar syrup to make an attempt at an abbey style dubbel. Of course, I needed an authentic yeast and selected the Wyeast 1214 - Belgian Abbey yeast. I produced those two, 3-gallon batches in late April, so I’ve only just now started to enjoy a couple as I wait “patiently(?)” for them to gain a little maturity. I’m very pleased with the results so far. A definite authenticity in taste profile, which was just what I was looking for. My rating of 4 is due to the extra precautions needed to ensure an adequate pitch rate, since the yeast mfg date was a full 2 months from when it was received - plus, because of the shipping delays during COVID, it arrived 10 days after departing NB - and of course, by that time all cooling from the ice had long vanished. Still, with a proper starter, the yeast revitalized and both batches experienced only minimal lag times, and as mentioned, the resulting ales have that authentic Belgian ale taste profile. I’m sure I’ll be back for more soon.
Good stuff. Easy to use and quick acting. No harsh flavors left behind