A great choice for fermenting Belgian-style saisons, BE-134 gives off fruity aromas and spicy notes, such as cloves. This yeast is known to have particularly high attenuation, and produces very refreshing beers. Recommended fermentation temperature between 64-82°F.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Recommended temperature range: 64-82F.
