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B63 Monastic - Imperial Organic Yeast
IYB63

B63 Monastic - Imperial Organic Yeast

Yeast
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Description

B63 Monastic is an exquisite yeast best known for fermenting abbey ales, especially quads as well as high alcohol and dark Belgian beers. This strain produces beers with a high level of phenolic character and esters. Often slower at the onset of fermentation allowing this strain to easily dry out high gravity worts. Due to low flocculation, expect Monastic to stay in suspension for a quite some time.
  • Temp: 68-78F, 20-26C
  • Flocculation: Medium low
  • Attenuation: 74-78%
  • Cell Count: 200 Billion
White Labs Equivalent: Monastery – WLP500
Wyeast Equivalent: Belgian Abbey – WY1214
 
Usage Instructions:
  • ​Store refrigerated until ready to pitch
  • Shake and kneed pouch to homogenize slurry
  • Sanitize the sealed pouch
  • Open and pitch entire contents into well-aerated wort
 
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
 
Item # IYB63
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.37LBS
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Why did you choose this?
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Used in my last brew, great outcome!
Eddie T on Oct 30, 2018
try a new yeast source
Robert C D on Mar 22, 2018
Used in my last brew, great outcome!
Eddie T on Oct 30, 2018
Brewing a Belgian quad.
Gregory F on Jun 6, 2018
try a new yeast source
Robert C D on Mar 22, 2018
Brewing a Belgian quad.
Gregory F on Jun 6, 2018
Reviews

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So far so good
I just transferred my Belgium Dark Strong into the secondary after being in the primary for 2 weeks. The gravity reading was spot on at 1.013 thanks to this yeast (OG was 1.088). Fermentation started quick and lasted for 3 days. I allowed the temp to rise to 75 degrees with the hopes of getting some Belgium yeast flavors, but not as much flavor as a Saison. I can say that this yeast achieved exactly that. Thus far it has nice hints of spiciness that are not overpowering. I'll probably let it sit in the secondary for a coupe of weeks then let it lager for another couple of weeks before serving. Word of warning, the yeast took about a day longer to begin fermentation in my starter so be sure to be patient with it. As I understand, a late start is typical for these high gravity Belgium yeast strains. Oh, and the can that it comes in is a great idea. Much better than the packaging other manufactures use.
November 25, 2015