B63 Monastic
Liquid Ale yeast from Imperial Yeast.
Lab
Imperial Yeast· Ale · Liquid · B63
Imperial Yeast· Ale · Liquid · B63Specs
Attenuation
74–78%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
20–26°C
68–79°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Med-low
How readily the yeast clumps together and drops clear once fermentation winds down.
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−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Common questions
- What is the B63 Monastic equivalent?
- OYL-046 Belgian Ale O and WLP510 Bastogne Belgian Ale Yeast — the same strain from other labs, the Orval (Bastogne, WLP510) strain.
- What is B63 Monastic's attenuation?
- 74–78% apparent attenuation.
- What temperature should I ferment B63 Monastic at?
- 20–26°C is the recommended range.
- Does B63 Monastic produce phenolics (clove and spice)?
- Yes. B63 Monastic is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
Brew with B63 Monastic
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