B56 Rustic
Liquid Ale yeast from Imperial Yeast.
Lab
Imperial Yeast· Ale · Liquid · B56
Imperial Yeast· Ale · Liquid · B56Specs
Attenuation
72–76%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
20–27°C
68–81°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Medium
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈12% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF+
Clove & spice
Throws phenolics — the clove and spice notes (4-vinyl-guaiacol) behind hefeweizens, witbiers, and saisons. Expect a spicy character, not a clean one.
Diastatic
STA-1+
Finishes bone-dry
Carries the STA1 (diastaticus) gene, so it keeps eating sugars other yeast leave behind and finishes very dry. It's also a contamination risk: it can over-carbonate or gush if it crosses into other beers.
Same strain, other labs
Usually used in
SaisonBlonde Ale & Bière de Garde
Common questions
- What is the B56 Rustic equivalent?
- OYL-042 Belgian Saison II and 3726 Farmhouse Ale — the same strain from other labs, the Belgian Saison II (3726) strain.
- What is B56 Rustic's attenuation?
- 72–76% apparent attenuation.
- What temperature should I ferment B56 Rustic at?
- 20–27°C is the recommended range.
- Does B56 Rustic produce phenolics (clove and spice)?
- Yes. B56 Rustic is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- Is B56 Rustic diastatic (STA-1)?
- Yes. B56 Rustic carries the STA1 gene (S. cerevisiae var. diastaticus). It super-attenuates to a dry finish, and can over-carbonate or gush if it cross-contaminates other beers.
- What beer styles is B56 Rustic good for?
- Saison and Blonde Ale & Bière de Garde.
Brew with B56 Rustic
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