This strain is a beautiful yeast for fermenting abbey ales, especially quads; high alcohol and dark Belgian beers. Monastic will produce beers with a high level of phenolic character and esters. It can be slow to begin fermentation but will easily dry out high gravity worts. This strain is a low flocking strain, so expect it to stay suspended for a long time.
Temp: 68-78F, 20-26C // Flocculation: Medium low // Attenuation: 74-78%
Comes with a 200 billion pitch count, high enough to avoid a starter in some medium to low O.G. beers.