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Wyeast 1762 Belgian Abbey II
WY1762
Ice Pack
In Stock
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Description

Originating from the legendary Rochefort brewery in Belgium, this strain ferments clean, even in high gravity situations.  The fermentation esters tend to pair well with some of the rich caramel, toffee and raisin flavors extracted from the dark crystal malts typically used in the production of the style.

An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.

Flocculation: medium
Attenuation: 73-77%
Temperature Range: 65-75° F (18-24° C)
Alcohol Tolerance: approximately 12% ABV
Cell Count: 100 Billion


Styles:
American Barleywine
Belgian Blond Ale
Belgian Dark Strong Ale
Belgian Golden Strong Ale
Belgian Specialty Ale
Bière de Garde
Russian Imperial Stout
Strong Scotch Ale

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

Item # WY1762
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.19LBS
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Reviews

4.8 / 5.0
5 Reviews
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A+ Shipping and Condition
Smack pack came quickly. Highly recommend purchasing the additional ice packs for transport. Well worth it. Yeast was fairly new so one small starter later it produced two award winning beers. Nothing but quality from MoreBeer.
April 2, 2018
Purchased
7 months ago
Workhorse
Worked great in my belgian stout. Provides enough classic Belgian character without overwhelming the beer. Good flocculation and strong attenuation in high gravity wort.
May 11, 2015
A beast of a yeast!
I use this for my Belgian dark Strongs. But I've also used it in barley wine, Belgian IPA and a Belgian blonde everything was delicious.
May 10, 2014
My goto Belgian yeast
Great workhorse of a yeast! Fast fermentation and good flocculation with awesome banana and strawberry esters!
May 4, 2014
strong strain
took off very well, aroma was great through fermentation. Flavor was solid and flocculated well out of solution.
May 27, 2013