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Wyeast 1762 Belgian Abbey II


SKU# Y1762

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High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.


Availability: In stock

Wyeast 1762 Belgian Abbey II - Beer Yeast

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  • Wyeast 1762 Belgian Abbey II (Beer Yeast)
Product Details

High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish. Apparent attenuation: 73-77%. Flocculation: medium. Optimum temp: 65°-75° F

Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleBelgian Ale
Min Fermenting Temp65
Max Fermenting Temp75
Min Attenuation %73
Max Attenuation %77
5.0 / 5.0
6 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
Super Yeast
Made a double batch of Northern Brewer's Number 8 and pitched the yeast from a 1.25 gallon starter. Aerated well with oxygen. In 48 hours at 66 degrees F, went from 1.087 to 1.020 and still bubbling (although slowing down). That's one (or several billion) hard-working yeast!
August 20, 2014
Great strain for belgian dark strong
I use this a few times a year for my belgian dark strong. It's the classic Rochefort strain and is great for cloning their beers. Handles high gravity like a champ!
November 21, 2013
Gresat yeast for a high gravity beer.
I make a Mad Elf clone and it finishes at about 13% Alco, so be afraid to use this one for all your big beers.
February 13, 2012
Great, and versitile
I used this one for an IPA or hoppy red ale. It was great, and heavily used by one of our local breweries in Hood River OR for their IPA's.
January 3, 2012
I'm loving this yeast right now with a complex profile from simple grists that ends with a pleasant belgian blend of spice and fruit and can lend itself well to more complex grain bills, hop additions, spices or fruits.
December 6, 2011
read it if you want to know
I used this yeast to brew many Belgian Triples. It is alcohol and temp tolerant 1080 on average It has pleasant aromas not like this other banana Abbey I. Another great yeast for Triples is the Canadian Belgian just remember to use champaign yeast 3 days before bottling.
February 4, 2011
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Browse 1 question Browse 1 question and 2 answers
I'll be brewing this recipe in a couple days. The OG is stated as 1.052. I've been researching all the popular home brew discussion web sites and most everything I read suggests that a beer with this high an OG requires at least 200 billion yeast cells for proper fermentation. I chose the liquid Wyeast 1762 recommended option and that only has 100 billion cells. Which leads me to believe I either need to make a starter yeast or pitch 2 packages of the yeast. I've no time or desire to have to make a starter right now. What say you Northern Brewer? What do you recommend?
Joseph C on Jan 26, 2018
Wyeast 1762 Belgian Abbey II
Wyeast 1762 Belgian Abbey II
Phat Tyre Ale Extract Kit w/ Specialty Grains
Phat Tyre Ale Extract Kit w/ Specialty Grains
BEST ANSWER: Thanks for contacting Northern Brewer. I understand you want to brew the Phat Tyre with the OG of 1.052. He's my rule of thumb with yeast. If it's 1.060 or lower one packet of yeast is fine. If it's over get two packages or make a yeast starter. You should be fine with just one package of yeast. Cheers!

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