The Golden Pear Belgian Ale Strain
Traditional yeast from the originator of the Belgian Golden Strong Ale style. Robust attenuation makes this yeast an excellent choice for low or high gravity belgian and farmhouse style ales. Leaves a dry, slightly tart finish with an estery profile reminiscent of apple and pear with a subdued level of spicy phenolics. This yeast produces a moderate amount of sulfide that will dissipate quickly with conditioning.
With 200 Billion Yeast Cells per pack, Giga Yeast features nearly double the cell count of other liquid yeast producers. This equals faster starts, better flavors, and more insurance that your beer is going to turn out well. Double the yeast for just a little more money. Smart brewing.
More On Cell Count
200 Billion cells per pouch means that with one pounch you can attain the gold standard of pitch count of .75 million yeast cells for every milliters of wort for every degree plato for nearly any beer you will make. 200 billion yeast cells is also fantastic if you are making 5 gallons of high gravity beer and don't have time to make a starter. Saves money if you are making 10 gallons and only want to buy one yeast. Getting twice as many cells per pack versus the other brands is also a great idea for mail order shipment, which can be a little tough on liquid yeast.
Attenuation Medium Gravity*: 83% – 85%
Attenuation High Gravity*: 78% – 81% (9.6% – 10.2% ABV)
Temperature Range†: 65˚F – 80˚F
- Belgian Golden Strong
- Farmhouse Ale
- Biere De Garde
* Attenuation was measured after 8 days with Ale yeast at 70˚F and Lager yeast at 50˚F. Medium Gravity is 14˚ – 16˚Plato. High Gravity is 23˚- 25˚Plato.
† The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- not necessarily the ideal temperature for your particular beer style. As a rule of thumb, start ale yeast fermentation at 68˚ – 72˚F and then lower or raise temp as desired. Lager Yeast are typically fermented at 45˚ – 58˚F. If desired, Lager Yeast can be given a “hot start” at 65-68˚F and then lowered to the primary temperature after active fermentation begins (10-20hrs).