White Labs Monastery Ale Liquid Yeast WLP500. Formerly called Trappist Ale. From a Belgian monastery where monks traditionally made beer, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.Attenuation: 75-80%
Flocculation: Medium to Low
Optimum Ferment Temp: 65-72°F Lower temperatures (under 65°F) will result in less fruity and more earthy beers.
Alcohol Tolerance: High