[erockrph]

I was just looking something up on the Fermentis website and saw two new ale strains listed, HA-18 and BE-134.

SafAle HA-18 – NEW!

Ideal mix of yeast and enzymes for very highly attenuated beers such as Barley Wines.

→ Able to reach 18% v/v of ethanol, depending on the process and the substrate.
→ Very good resistance to the osmotic pressure and high fermentation temperatures (thermotolerant yeast).


SafAle BE-134 – NEW!

The obvious choice for highly attenuated beers with phenolic character such as Belgian-Saison style.

→ Produces highly refreshing and drinkable beers.
→ Offers fruity aromas and spicy character such as clove notes



Anyone try either of these? Any guesses which strains these are equivalent to? WLP099 and WY3724 maybe?


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[dmtaylor]

BE-134 isn't very new.  HA-18 seems brand-new though.  I'm trying to find dry equivalents for most styles, but on these two I am not sure yet on equivalents.  BE-134 is probably one of the well-known Trappist strains but I'm not yet sure which one.

[TANSTAAFB]

Sounds like HA would be good for Brut IPA

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[ynotbrusum]

This is a WAG, admittedly, but I wonder if the HA-18 is for Hornindal - of the Kviek strain family?

The Voss Kviek is popular and I think Omega's Hot Head may be from that strain.  In any event, it is great to hear that a heat and alcohol tolerant clean ale strain is out there.

[BrewBama]

wouldn't it be nice if they'd just freakin tell you where they sourced the yeast?  Why is all the sleuth work required?

[Robert]

This is a WAG, admittedly, but I wonder if the HA-18 is for Hornindal - of the Kviek strain family?

The Voss Kviek is popular and I think Omega's Hot Head may be from that strain.  In any event, it is great to hear that a heat and alcohol tolerant clean ale strain is out there.

I'd guess it's more obvious and less of a clue:  HA is probably just High Alcohol?

wouldn't it be nice if they'd just freakin tell you where they sourced the yeast?  Why is all the sleuth work required?

Damn lawyers. 

[BrewBama]

Damn lawyers. 

ears burnin?  LOL

[denny]

I think Drew has used the 134.

[Big Monk]

BE-134 isn't very new.  HA-18 seems brand-new though.  I'm trying to find dry equivalents for most styles, but on these two I am not sure yet on equivalents.  BE-134 is probably one of the well-known Trappist strains but I'm not yet sure which one.

BE-134 (the Fermentis artist formally known as Abbaye, not to be confused with the current, and phenomenal Lallemand Abbaye strain) is not of Trappist provenance but rather another member in a long line of repurposed saison strains marketed as generically “Belgian”.

Lallemand Abbaye, however, is reportedly (from Lallemand R&D) a dry version of the Chimay strain.

[erockrph]

So if BE-134 is the former Abbaye, does anyone know what BE-256 is supposed to be?

[Big Monk]

So if BE-134 is the former Abbaye, does anyone know what BE-256 is supposed to be?

My mistake. BE-256 is the former Fermentis Abbaye. BE-134 is some sort of Saison strain.