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Safbrew BE-256

Anyone have experience with this dry yeast? Did you like it?

Used it a few times…I think both times in the mid 60’s…didn’t get a lot of belgianyness out of it.

Where in the world did you find that crazy word?[quote=“uncdeo, post:2, topic:23608”]


I’m using it in a Belgian Pale Ale recipe from Brewing Classic Styles that I brew periodically. Fermentation temps are typically around 65* F for this recipe.

I haven’t used Belle Saison in a while so I can’t offer a comparison between the two.

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