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Safbrew BE-256

$4.99

SKU# Y002

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Finally, a dry yeast that harnesses the unmistakable aroma and effervescence of trappist ales. With high attenuation and up to 11% alcohol, Abbaye dry yeast is ideal for Belgians with higher alcohol content. It ferments very fast and reveals a subtle, well balanced character.

Fermentation temperature: 54°-77°F, Ideally 59-68°F

*Formerly called Safbrew Abbaye Dry Brewing Yeast
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$4.99

Availability: In stock

Safbrew Abbaye Dry Brewing Yeast

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  • Safbrew BE-256
Product Details
Finally, a dry yeast that harnesses the unmistakable aroma and effervescence of trappist ales. With high attenuation and up to 11% alcohol, Abbaye dry yeast is ideal for Belgians with higher alcohol content. It ferments very fast and reveals a subtle, well balanced character. Fermentation temperature: 54°-77°F, Ideally 59-68°F
Additional Information
Support Documents:No
Reviews
4.6 / 5.0
8 Reviews
5 Stars
4 Stars
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1 Stars
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Oddly behaving but ultimately successful
This is the first time I used this yeast; I wanted to try it in a tripel mainly for convenience, as I could pitch a ton of yeast to get a strong and complete fermentation with dry yeast.

I took a Belgian tripel with 10% dextrose (corn sugar) added to the end of the boil and an OG of 1.073, gave the yeast Yeast Energizer to re-hydrate with, and gave the wort 1 min of pure oxygen. The yeast took off within 6 hours - at 64F, then I let it free rise up to 68F for about 48 hours. I then raised it up to 74F for 24 hours and then raised it to 78F to complete fermentation for about 12-24 hours, before letting it drop back down naturally.

When fermentation peaked, the yeast began to put off intense sulfur aromas despite me doing everything I could to keep the yeast happy. I think this yeast just gives off sulfur as I read elsewhere that this occurs.

Anyhow. At 7 days, the fermentation is complete at 1.008 and the sulfur is resolved as the yeast settle and, I am guessing, re-absorbing it back in. Regardless, the yeast produces potent and beautifully complex esters and phenolics with aromas of coconut, pineapple, and banana. The finished beer is pleasantly dry but sweet from the esters and alcohol, without fusels, and full of 'Belgian' character.

In the end, I recommend this yeast, but I think, I would definitely start it low, around 64, 65F, then try to keep it under 70 until 2/3 of fermentation is complete, then raise it as high as you want to generate aromas and flavors.

This yeast is likely better for Golden strong ales or Belgian Pale ales.
March 25, 2017
Belgian Triple Saver
During my final stage of preparing my Belgian Triple, I had an accident with yeast starter. Luckily I had a package of BE-256 on hand as this was given to me as a gift from a purchase that I made. To be honest, I was scared to use it since I was adding this yeast to a high gravity beer and I did not know what the outcome would be. Also, no one that I knew had used this strain before. After 10 long weeks, I had my first bottle last night and I am very pleased with the results. This was surprising due to the unique smell that was coming from the airlock during fermentation. This is a very fast acting yeast. The first day the smell was fine but at the beginning of the second day there was a strong sulfur odor which concerned me greatly. This was my first attempt at a Triple and my first use of an Abbaye style yeast. Apparently it is quite common for this strain to create this odor as a byproduct. Simply put, I was very impressed with the results. I will definitely be making this recipe again.
February 25, 2017
Purchased
1 year ago
Patersbier
Used a pack of this yeast on my Patersbier and despite no starter and dry-pitching (I was in a hurry) it lit off in less than two hours! It chuffed away like a demon, and finished in less than 72 hours. Sure, it's a low-gravity beer, but that was impressive. Flavors and aromas are great, and it seems like they're developing more and more as the beer comes along. 10/10, would recommend.
October 4, 2016
Nice!
Nice!
November 17, 2015
Not sure what is special here ?
Re-hydrated 1pk in a 1 pint starter for 2hrs pitched into 4 gallons of 1.070 wort at 64 degrees- held for 7 days, fermentation was moderate. Let go to room temp 72 degrees for 10 more days and hit 1.012 and bottled . 2 weeks in nothing special here , as in no flavors imparted from the yeast ; this basic recipe tastes the same as when brewed with some American ale yeasts
November 3, 2015
Like the idea of having a dry yeast on hand
Like the idea of having a dry yeast on hand for an Abbaye style beer.
October 29, 2015
Great yeast for strong ABV beers
The first time I used this yeast, I direct pitched it in a relatively high OG wart (1.090). No yeast starter. Full krausen in less than 10 hours. Very good attenuation. I'm using it again for another high OG beer (Belgian strong) that I brewed last night. Same impressive results in the primary so far.
October 26, 2015
Gets better,and better
I found that my 10lb of 2row, 1lb chocolate malt, lib molasses. Some good hops. In bottles primed with a 1/4 cup honey. It's getting better and better. I'm a us05 guy but this works good. Nice deep tasting beer. Think next time. I'll work on it a little more. Add a few roasted malts. I like to get some whole 2 row soak than roast tell it's smelling wonderfull give it a spin in the blender add that,and get a lot of love from that. Fresh hops soon. Mmmm
August 4, 2015
Q&A
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Browse 5 questions Browse 5 questions and 15 answers
Would this work well for a Porter?
Salvatore S on Mar 24, 2017
BEST ANSWER: It probably would, but expect A decidedly Belgian twist to your Porter...both in flavor and aroma.
Is this considered a lager yeast?
A shopper on Mar 1, 2017
BEST ANSWER: I don't believe this is technically considered a lager yeast. It more of specialty ale yeast.
Anyone use this for stuck fermentations? I brewed a Belgian Dark Strong with WLP530 and it stalled out at 1.029. I pitched a starter of WLP099 and it has gotten down to 1.024. Still going to let it sit on the WLP099 a while longer, but looking for another yeast to potentially use if the WLP099 doesn't dry it out any further. CHeers
Lucas F on Sep 17, 2016
BEST ANSWER: I cannot comment on coping with a stuck fermentation. I always oxygenate my wort using a RESPIRONICS oxygen generator which we use primarily for medical applications and, in addition my OGs are rarely above 1080. So my fermentations proceed quite smoothly. Sorry.

Carlos Rengifo
Will this yeast produce spicy phenols and fruity esters true to Belgian character when used as directed?
A shopper on Mar 17, 2017
BEST ANSWER: absolutely, spot on
How much will 11.5 grams ferment.
K Q on Nov 28, 2015
BEST ANSWER: 11.5 grams will ferment 20-30 liters

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