A classic Belgian yeast strain for producing clean, yet complex, Belgian-style Blondes, Dubbels, Trippels, and Quads. Delicate fruit flavors with restrained phenolic character. MONK is eligible for direct pitch straight into your wort.
Every batch is PCR tested to ensure quality.
Use at a rate of 12 grams per 5-6 gallons of wort. Or 80-120 grams per barrel.
Direct Pitch OR Rehydrate:
MONK yeast can be direct pitched with great results by sprinkling it onto the surface of the wort in your fermenter. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P (1.061 SG). To hydrate yeast, first sanitize the yeast pack and a pair of scissors. Boil tap water to sterilize and then cool to 85-95°F (29-35°C). Use 10 grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the water, allow the slurry to stand undisturbed for 20 minutes, and then swirl. Use small amounts of wort to adjust the temperature of the slurry to within 10°F (6°C) of the wort temp before pitching. Ferment between 59-72°F (15-22°C).
Optimum Fermentation Temp: 62-75°F
Cell Count: 10 billion cells per gram