Wyeast 1214 Belgian Abbey

Wyeast 1214 Belgian Abbey

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A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.

Flocculation: medium-low
Attenuation: 74-78%
Temperature Range: 68-78° F (20-24° C)
Alcohol Tolerance: approximately 12% ABV

Belgian Dark Strong Ale
Belgian Dubbel
Belgian Specialty Ale
Belgian Tripel
Christmas/Winter Specialty Spiced Beer

For best results we always recommend ordering an ice pack with your liquid yeast.

Item # WY1214
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.19LBS
Community Q&A

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Why did you choose this?
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To make beer
Jeremy N on Aug 28, 2019
Michael G on Jan 22, 2019
To make beer
Jeremy N on Aug 28, 2019
My favorite yeast
tony w on May 1, 2019
Michael G on Jan 22, 2019
try it out
James H on Oct 4, 2018
Excellent Yeast
Barry A on Aug 30, 2018
making a wit its hot
Harold R on Aug 4, 2018
needed for Belgian ale
James S on May 30, 2018
I like the spicy flavor it adds to my Golden Ale
Michael G. G on May 30, 2018
Lenny C on May 15, 2018
Seems to work great
Nathan N on Mar 20, 2018
Seems like the likely choice for a Belgian beer.
Patrick C on Jan 18, 2018
My favorite yeast
tony w on May 1, 2019
try it out
James H on Oct 4, 2018

2.5 / 5.0
2 Reviews
5 Stars
4 Stars
3 Stars
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1 Star
Fresh frozen yeast
Shipped in winter and arrived frozen. Given a refund which didn't help my planned brew day. You would think if ice packs are used in summer appropriately insulated a liquid yeast during sub freezing weather wouldn't be hard to figure out.
January 31, 2018
1 year ago
Great profile
I use this yeast in my Belgian strong at the low side of the temp range and it produces just the right amount of spicy notes. The only down fall is you need to pitch 2 packs when doing a high gravity beer

Vs white labs . How ever each have there own profile so it is worth it

And thanks to more beer for giving us variety
January 9, 2016