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Wyeast 1214 Belgian Abbey


SKU# Y1214

Yeast Strains for Belgian Strong Ales

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Wyeast 1214 is a Belgian Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.


Availability: In stock

Wyeast 1214 Belgian Abbey - Beer Yeast

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  • Wyeast 1214 Belgian Abbey - Liquid Beer Yeast
Product Details

Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery. Apparent attenuation: 72-76%. Flocculation: medium. Optimum temp: 68°-78° F

Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleBelgian Ale
Min Fermenting Temp68
Max Fermenting Temp78
Min Attenuation %73
Max Attenuation %77
4.8 / 5.0
15 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
make a starter
The smack pack can take several days to swell, so plan accordingly. I made a starter and stepped it up three times for a 12 gallon batch with 1.075 SG. Not sure why some people are recommending to keep away from the high range of the temperature. This yeast is for making classic abbey ales with heavy estery banana character. It does great at high temperatures. Be careful though; it is a vigorous fermenter. blow-off tube highly recommended instead of airlock.
April 26, 2017
This is the first time
This is the first time I have been disappointed...I actually boufgt two packs, and NEITHER one worked. I know I smacked it enough to rupture the inner bag, and gave it plenty of time to swell, but nothing, zero, no activation of the yeast. I had kept them both in the refrigerator for about a week to ten days prior, but ended up using dry brewers yeast in the end. I don't know if they got too hot in transit or what, but I'm switching to White labs fast pitch, or dry, anytime in the summer. I've used "smack pac" for 4 years with no problems until now. Live and learn.s
July 26, 2016
Its the best!
Its a great abbey ale yeast, stop reading the review and just try it already.
May 26, 2016
Perfect Belgian yeast
I just got done using this yeast for our Belgian Blond that we brewed. I used a starter and the attenuation and it turned out perfect. You can really pick up the notes in this yeast.
December 7, 2013
I used this in my Belgian Dubbel. The smack pack swelled up, just fine, but I still made a starter for that extra kick...
October 26, 2013
Fast, aggressive ferment at cool temps and full attenuation.
I used this in NB's Dubbel recipe. I made a starter and gave the wort a little pure O2 at pitching. This yeast was a beast. Full blown fermentation started in about 4 hours after pitching. Based on some forum recommendations I read from Denny Conn, I fermented this WAY below the mfgr's recommended temps and held it at 62-63 for the bulk of active fermentation. Took a gravity sample at about 10 days and I had full attenuation. Good stuff. Early samples have a nice estery, spicy flavor with very little of the bubblegum flavors. Looking forward to tasting this batch after a couple months in the keg. Cheers, all!
October 24, 2013
Works Great
My smack pack was slow to inflate. Actually, called Northern Brewer and was informed that this is sometimes the case on this yeast. Brewed that night, added the yeast and in a day the airlock was bubbling furiously. Worked great!
October 11, 2013
Great yeast
You do have to watch your temps with this yeast. As it can get off flavors at high temps. But otherwise great yeast
October 4, 2013
Slow but it's working
I ordered this in July for my second batch of home brew. Like everyone else the ice packet was at ambient when it arrived. I put it in the frig until last weekend to use it in the petit orange I also ordered. I gave the pack six hours to start and nothing. Worried but remembering it was noted as a slow starter I used it and crossed my fingers. No bubbles after 24 hours which really had me concerned. Then at 36 hours it took off. All is good.
September 3, 2013
I have used this yeast before with great results. This batch was delivered in 90 deg. heat, the ice had melted long ago, and the yeast died. However, the service from NB was excellent. I'll wait till winter to reorder liquid yeast.
August 22, 2013
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Browse 1 question Browse 1 question and 1 answer
What's the difference between this yeast and the 1762 - Belgian Abbey II? If I used this in a batch of Belgian Dubbel and 1762 in another, would there be a difference I could actually taste?
Larry Q on Jun 10, 2016
BEST ANSWER: The difference will be subtle. 1762 is a little drier, getting a slightly lower FG usually. 1214 is fruitier and more complex aroma in my experience---it matters how much you aerate and pitch and the fermentor type. I think 1214 is the better choice for a dubbel - but the only way to know how they will behave in your brew house is to try one, then the other, and note the differences.

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