Wyeast 1388 Belgian Strong Ale Yeast
Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. Apparent attenuation: 73-77%. Flocculation: low. Optimum temp: 65°-75° 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||64|
|Max Fermenting Temp||80|
I used this for Josh Weikert's Trappist Single recipe in Craft Beer and Brewing magazine. This was what he recommended. I've made this recipe twice now, and it has received rave reviews from my friends and out local homebrew club.
The Wyeast Belgian styles are truly a good product. I recommend this to anyone who likes full body beer. So far I’ve used this yeast 3 times and all three brews came out awesome.
I ordered it in August, so I was a bit concerned about viability. It inflated fully over night, and fermented my first mead batch (BOMM) to 13% ABV. I'm about ready to start the next batch!
Worked great. Wonderful flavors imparted with a good long rest in the secondary.
Others have said this is a finicky yeast and I would also like to reiterate the same. I'm fermenting a Belgian dark strong ale and everything looked like it was going well in the first week. I thought it was a bit of a slow fermenter, but then it just seemed to keep the same moderate pace for a while. Then it just slowed to a crawl where it now sits. I checked the gravity thinking it was done with primary fermentation expecting something around 1.02 or lower. No, it's 1.040! Yikes! So I aerated it with an aquarium pump and aeration stone for a few minutes and added a tsp of Fermax. That was yesterday and nothing seems to have changed. It's still bubbling only about once every 25 seconds or so. If it's still this slow in the next 24 hours or so, I think I'll have to go get some other yeast to finish the job. The flavor descriptions of this yeast made me think it was perfect for what I want, but I can't wait a month or two for primary fermentation to finish.