St-Remy Abbey Ale
Liquid Ale yeast from Escarpment Labs.
Lab
Escarpment Labs· Ale · Liquid
Escarpment Labs· Ale · LiquidSpecs
Attenuation
76%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–24°C
64–75°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
≈10% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
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.
Same strain, other labs
Usually used in
Belgian Ales
Common questions
- What is the St-Remy Abbey Ale equivalent?
- OYL-020 Belgian Ale R, WLP540 Abbey IV Ale Yeast, and 1762 Belgian Abbey Style Ale II — the same strain from other labs, the Rochefort / Abbey IV (WLP540) strain.
- What is St-Remy Abbey Ale's attenuation?
- 76% apparent attenuation.
- What temperature should I ferment St-Remy Abbey Ale at?
- 18–24°C is the recommended range.
- Does St-Remy Abbey Ale produce phenolics (clove and spice)?
- No. St-Remy Abbey Ale is POF-negative (phenolically clean), so it won't throw clove or spice.
- What beer styles is St-Remy Abbey Ale good for?
- Belgian Ales.
Brew with St-Remy Abbey Ale
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