Wyeast 1214 Belgian Ale Yeast

Item Number: 67-1214

Sale price$10.99


Belgian Abbey Wyeast


Species : Ale
Fermentation Temp Range (°F) : 68-78
Apparent Attenuation Range (%) : 74-78
Flocculation : Medium-Low
Alcohol Tolerance : 12%

Pitching/Fermentation : It can be slow to start; however, it attenuates well.

Notes : 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.

Best Styles : Belgian Dark Strong Ale, Belgian Dubbel, Belgian Specialty Ale, Belgian Tripel, Christmas/Winter Specialty Spiced Beer, Witbier

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : White Labs 500
Dry Yeast Substitution : Abbaye Ale Yeast (Danstar), Nottingham

Want to make a Yeast Starter? Home brewers are always led to believe making a yeast starter is for the advanced brewer. This could not be further from the truth. If anything beginning brewers should start with yeast starters. When you think about it they are nothing more than a small extract brew. Show Me How To Make A Yeast Starter

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Customer Reviews

Based on 3 reviews
Matthew Hovanec
Super fast fermentation

I'm not sure I'm a fan of Belgian style ales. It fermented super fast@70 degrees. It fermented to 8.5% abv. Produced a pretty clear ale after gelatin finings.

The beer had what I can only describe as the Belgian beer finish. For those who like that, this yeast is for you.

Mark Mignault

Great yeast and ferments quickly.

Pete Crow
Slow Starter!

Ok....making a Belgian Double. I made a starter as recommended ... everywhere. I warmed the packed up for about 3 hours then smacked it. Let it sit for about an hour then poured it into the flask. It was a 3 liter starter. Using a stir plate. It was a full 36 hours before there was any activity at all - and then just a small ring of foam around the outer edge of the flask. I had started the starter on Wed evening for a beer to be made Sunday morning. By Saturday evening (10pm) the starter was still chugging along. I put it into the fridge for a cold crash anyway for the Sunday brew. There was a pretty good layer of yeast on the bottom but the "beer" in the flask was very milky still. I poured off 2+ liters of the beer into another flask (yes, making another starter) and used the yeast cake at the bottom for the Double. More than enough. About 4 hours after the yeast went into the primary, there was plenty of activity. 24 hours into the primary and there was 3" of foam in the carboy. I haven't tasted the beer yet. Still conditioning. Moral of the story: Give yourself SEVERAL days for the starter to complete. It does start out slow but then takes off quickly and finishes nice. Over 50 brews and this is my first liquid yeast. Hope it turns out!

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