SafAle BE-256
Dry Ale yeast from Fermentis.
Lab
Fermentis· Ale · Dry · BE-256
Fermentis· Ale · Dry · BE-256Specs
Attenuation
82–86%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
15–20°C
59–68°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
High
How readily the yeast clumps together and drops clear once fermentation winds down.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Potential substitutes for SafAle BE-256
Usually used in
Belgian Ales
Common questions
- What is SafAle BE-256's attenuation?
- 82–86% apparent attenuation.
- What temperature should I ferment SafAle BE-256 at?
- 15–20°C is the recommended range.
- Does SafAle BE-256 produce phenolics (clove and spice)?
- No. SafAle BE-256 is POF-negative (phenolically clean), so it won't throw clove or spice.
- What beer styles is SafAle BE-256 good for?
- Belgian Ales.
- What can I substitute for SafAle BE-256?
- LalBrew Abbaye, WLP500 Trappist Ale Yeast, WLP530 Abbey Ale Yeast, and 1214 Belgian Abbey Style Ale.
Brew with SafAle BE-256
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