Cellar Science Beer Yeast MONK Belgian Abbey Ale Yeast

Discover a clean, highly effective strain that adds subtle dried fruit flavors and restrained phenolics. With CellarScience MONK Belgian Abbey Ale Yeast, you can directly pitch into your wort for a hassle-free brewing process. Each sachet contains 12g of yeast, up to 9% more than other dry yeast brands, and is PCR tested to guarantee the highest quality for your brew. Experience the difference with CellarScience.

For optimal results, use one sachet per 19-23L batch. When brewing larger batches, calculate at a rate of 0.5-0.8g per liter and round up to the nearest full sachet. This will ensure the perfect amount of MONK Belgian Abbey Ale Yeast for your beer. [50-80g per 100L]

For optimal results, there are two ways to add CellarScience Beer Yeast MONK to your wort: direct pitching or rehydration. Direct pitching requires no oxygenation during the initial fermentation, thanks to our specially designed growth process that produces dry yeast with high viability and sterol levels. However, for those who prefer to rehydrate their yeast, it's as simple as sanitizing the yeast brick and scissors, mixing sterilized tap water (at 29-35°C) with FermStart per gram of yeast, sprinkling the yeast on the water, waiting 20 minutes, and then adding small amounts of wort to adjust to the ideal temperature range (within 6°C of the wort) before pitching. For best results, ferment between 16-25°C. Trust us, your taste buds will thank you!