Brewed a Belgian Tripel with BE-256. 3787 is my usual choice - lower attenuation. More residual sugar for the spiced apple flavor. However, Colorado in August does not favor liquid yeast shipments from CA or PA. ... so BE-256.Pitched 160ml of ~75% slurry from a 5-gallon starter batch. Cleared on day 24. Original gravity 1.089, Final 1.004. Yeah, 11.5% ABV - rocket fuel. Hints of apple and spice, but mostly d-d-dry. (Did I mention "hints of rocket fuel?")Five stars because BE-256 is advertised as "highly attenuating." Cannot fault the yeast for doing their job. Future summer batches will adjust the starting gravity downward.

Used this in our Hard Cider, as recommended.

Write your review here. It must be at least 20 characters long. Consider whether yGreat dry yeast for Belgian style ales.ou would recommend this product and what you like or dislike about it.

I am using this yeast for the third time in a Belgian Dark Strong Ale, and while I think that it has a great flavor after several months have passed, it takes that long before it doesn't taste green.

This is my first time buying Yeast from Morebeer.It was delivered on time. I haven't used it yet, but I'll write my comments when I do so.

It definitely works fast, make sure you allow PLENTY of headspace. I did two batches of an Imperial Rye India Black ale, one with BE-256 and the other with US-05 and had similar attenuation with both yeasts, the 256 took half the time that the 05 required though. I can't overemphasize the need for headspace, 6 gallons of wort in a 7.9 gallon fermenter blew off more than 2 gallons before fermentation slowed down.

Fast shipping as advertised.

Fast shipping as advertised.

This is a moderately fruity (ethyl acetate, isoamyl acetate) belgian ale type strain that does not have the spicy (phenol) character of some belgian strains. I would recommend this for a dark belgian ale or maybe a blonde; it would be pretty good for Rochefort type trappist ales. But it lacks the spice necessary for the trippel or golden strong styles. I used it in a dubbel around 7% and this yeast combined with the candi sugar produced some raisiny notes. I would probably not use this strain for my "competition dubbel" but the convenience of dry yeast can't be denied.

This is a moderately fruity (ethyl acetate isoamyl acetate) belgian ale type strain that does not have the spicy (phenol) character of some belgian strains. I would recommend this for a dark belgian ale or maybe a blonde; it would be pretty good for Rochefort type trappist ales. But it lacks the spice necessary for the trippel or golden strong styles. I used it in a dubbel around 7% and this yeast combined with the candi sugar produced some raisiny notes. I would probably not use this strain for my "competition dubbel" but the convenience of dry yeast can't be denied.