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Abbaye

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• Fermentation can be completed in 4 days above 17°C (63°F).

• Medium to high attenuation and high alcohol tolerance.

• Fermentation rate, fermentation time and degree of attenuation depend on inoculation density, yeast handling, fermentation temperature and nutritional quality of wort.

• Low flocculation rate; settling can be promoted by cooling and by using fining agents and isinglass.

• Complex aroma and flavors may include peppery, fruity, banana, clovy, alcoholic, sweet and fruity. Does not display undesirable odors when properly handled.




CONTACT US

  • Ph: (860) 528-0592
  • Email: info@brew-wine.com
  • Address: 12 Cedar St
  •                East Hartford, CT 06108
  • Hours: Tues - Fri: 10 - 6
  • Thurs: 10 - 8 | Sat: 10 - 5
  • Sun - Mon: Closed