I was ordering yeast, and I made a ****oo. I thought I was ordering Lallemand Abbaye, and I ended up with BE-256. Is life ruined, or is this pretty much the same yeast?
BE-256 Similar to Lallemand Abbaye?
- Thread starter Clint Yeastwood
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I don't think they're the same, but I have used BE-256 for strong Belgians and been happy with the outcomes.
OP
OP
I use Abbaye for something resembling an IPA. A bit of fruitiness. I was also planning to make a couple of strong ales.
OP
OP
I think the censorship software has gone funny.
Either will work fine in a Belgian ale, but I think they have slightly different ester profiles.
They are similar but different. Try the BE-256; you might like it.
Fermentis has good technical sheets that you can compare to what was intended.
https://fermentis.com/en/product/safale-be‑256/
My experience with 256 has been good.
Ditto here. As I primarily brew IPA like ales, the last time I brewed a Belgian I was a bit shy on letting the yeast run in the early fermentation. I let it get up to 72 but was too scared to let it stay there more than a day or so. Someone able to provide a reasonable recommendation based on experience for next time?
I’m an Abbaye fan, but only done one batch with 256. Looking at the datasheets, 256 isn’t diastaticus, but it’s an awfully good attenuator, enough so that I would expect quite a different beer than with Abbaye, even if all other things are equal.
Generally, attenuation is good for Belgians, so I’d go ahead with it, with hope in your heart.
Generally, attenuation is good for Belgians, so I’d go ahead with it, with hope in your heart.
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