I reverted to using dry yeast instead of propagating liquid, for ease of use in 20-30 gallon batches. This stuff worked great in a Belgian Trippel, awesome Belgian flavor, fermented fine.

I used this for a batch of Patersbier recently. The character was great! I pitched it directly into the primary and oxygenated the chilled wort and it took off within 8 hours. Fermented down to 1.009. Great abbaye ale smell and flavor. I will use it again!

Best belg. Dry yeast so far. Had that aroma and over all belg. Feel. So, using for a dubbel next.

I've used this yeast in Belgian blond, tripel, dubbel, pale, and even witbier. Solid results in all. Works well at normal and high fermentation temps (up to low-80s). Lots of flavor.

I used to use T-58 for my Golden Strong and Tripel, but switched to Abbaye and love the results. Average start time of fermentation, attenuates well (FG 1.007 on the Strong), and flocs out OK as you'd expect from a Belgian strain. Great flavor profile that is not as spicy as the T-58. ***I would like to note that the three packets I ordered were expired when I received them as another review mentioned. I took photos and sent an email to MoreBeer customer support. They asked if I wanted a refund or replacement. I went with the replacement and new yeast showed up on my doorstep in no time. Great customer service.Thanks!***

I've used this yeast so far in three different beers: a trippel, a dubbel, and a "banana beer," each one with different results. They all finished around 1.010, fermenting at around 70F. The flavor ranged from a ton of banana (the trippel), a nice balance of dark fruit and spice (the dubbel), and a very clean, general "Belgian" flavor (the banana beer).I like that this yeast isn't finicky and is very easy to use. It has produced varied results, but each one is great in its own way. I look forward to experimenting with this one more.

I've used this yeast so far in three different beers: a trippel a dubbel and a "banana beer " each one with different results. They all finished around 1.010 fermenting at around 70F. The flavor ranged from a ton of banana (the trippel) a nice balance of dark fruit and spice (the dubbel) and a very clean general "Belgian" flavor (the banana beer). I like that this yeast isn't finicky and is very easy to use. It has produced varied results but each one is great in its own way. I look forward to experimenting with this one more.

The yeast worked great in a BPA. I just added it straight to 5.8 gallons of wort , which is probably why it took so long to start bubbling. OG 1.059 FG 1.010 (I probably could have left it on the yeast longer and got a lower FG). 14 days fermentation at 68 F slow raise to 78 F. I got a good balance of banana, clove, phenolic and fruit. I used whirlfloc and cold crashed for a week but it was still a little cloudy going into the keg. I think this yeast would make a good triple but probably not a good dubbel or quad. But maybe someone else has tried it on those and had success.

The yeast worked great in a BPA. I just added it straight to 5.8 gallons of wort which is probably why it took so long to start bubbling. OG 1.059 FG 1.010 (I probably could have left it on the yeast longer and got a lower FG). 14 days fermentation at 68 F slow raise to 78 F. I got a good balance of banana clove phenolic and fruit. I used whirlfloc and cold crashed for a week but it was still a little cloudy going into the keg. I think this yeast would make a good triple but probably not a good dubbel or quad. But maybe someone else has tried it on those and had success.