{"id":7470730438,"title":"White Labs Yeast - 530 Abbey Ale","handle":"brewing-ingredients-yeast-wlp530-abbey-ale","description":"\u003ch1 class=\"title\" id=\"page-title\"\u003eWLP530 Abbey Ale Yeast\u003c\/h1\u003e\n\u003cdiv class=\"region region-content\"\u003e\n\u003cdiv id=\"block-system-main\" class=\"block block-system\"\u003e\n\u003cdiv class=\"block-inner\"\u003e\n\u003cdiv class=\"contentYeast\"\u003e\n\u003cdiv class=\"left\"\u003e\n\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eUsed to produce traditional Belgian style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"styleChartContent\"\u003e\n\u003ch2 id=\"headerStyleChart\"\u003eStyle Performance Listing\u003c\/h2\u003e\n\u003cp\u003eA listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr class=\"header\"\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDubbel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003ctd\u003eTrippel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpiced Ales\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003ctd\u003eGrand Cru\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOther High Gravity\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eChristmas Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecialty Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eSaisons\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\n\u003cp\u003eFeedback and experiences from previous customers. \u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-fb0fac64cf114c4929ea1423b12072de\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eVERY HARDY YEAST - AGGRESSIVE FERMENTATION\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eBack River Brewing\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eApr., 14th 2016\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003eDark ale\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eBrought this yeast home in October, and mistakenly left it at room temperature for about 12-15 hours, then refrigerated. In March, I finally got around to brewing. Made a yeast starter for about 10 hours, then pitched. Within 36 hours, things were starting to bubble, and over the next couple of days, built up to the point that it blew through the airlock and puddled the bucket lid. Tough stuff.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-2 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eKEEP ROCKIN'\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eDave Sergio\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eMay., 15th 2014\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eAll beers we produce\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eThis is a wonderful strain and we couldn't be more happy with it. It is the only strain we use and we produce over 40 different beers with it every year. Thanks for all you do! Keep rockin'. Hell yeah! \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-3 views-row-odd\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003e ... GREAT RESULTS ACROSS THE BOARD\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003ebenevolent brews\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 23rd 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003eVarious Belgian styles, experimental beers, cider.\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eHave used this yeast for a lot of Belgian styles and have always had great results across the board. The yeast's flavor profile is spectacular ... especially in my 9.4 % ABV \"Transcontinental Tripel\" that uses Cascade hops for bittering. Recently I have been putting this yeast to more \"unconventional\" uses. This includes a hard cider and rye apple ale. Overall I am very happy with this yeast, and find the mild fruitiness of this strain complements the natural flavors\/aroma of the apples very well. It also paired well with the spicy flavor that the 2lbs of rye added to the rye apple ale.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-4 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003e.. RESULTS ARE DELICIOUS\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eA H\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 23rd 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003elight saison\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eI currently live and brew in the attic of a poorly insulated house. It's about 58 F in the winter and it can be well above 90 F in the summer. The temperature also varies tremendously from night to day. Whenever I have brewed with dry yeast in such conditions, the results end up tasting like a bit of diesel fuel has been incorporated into the recipe. When I brew with White Labs, the results are delicious, even when the temperatures exceed the recommendations. I brewed a light saison style last year with my first White Labs strain because another brewer claimed it would ferment well at \"blood warm\" temperatures. I put your strain to the test last summer, and it produced a fine, subtle saison that continues to drink well a year later. I recently brewed an excellent trippel style beer with some WLP530 and despite the abuse the yeast received from some rather drastic changes in temperature, it is a fine beer. I am looking forward to brewing more with White Labs yeasts!\u003cbr\u003e(Note: this review also posted for WLP565)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2016-07-07T20:35:00-06:00","created_at":"2016-07-07T20:35:04-06:00","vendor":"White Labs","type":"Brewing Ingredients Yeast","tags":["White Labs","Yeast"],"price":1695,"price_min":1695,"price_max":1695,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":23940591622,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"White Labs Yeast - 530 Abbey Ale","public_title":null,"options":["Default Title"],"price":1695,"weight":86,"compare_at_price":null,"inventory_quantity":-29,"inventory_management":"shopify","inventory_policy":"continue","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/www.altitudebrew.com\/cdn\/shop\/products\/white_20lab7_dedae163-5573-4607-87d7-924acb52b14d.jpg?v=1529969092"],"featured_image":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/white_20lab7_dedae163-5573-4607-87d7-924acb52b14d.jpg?v=1529969092","options":["Title"],"media":[{"alt":null,"id":51864109165,"position":1,"preview_image":{"aspect_ratio":0.98,"height":348,"width":341,"src":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/white_20lab7_dedae163-5573-4607-87d7-924acb52b14d.jpg?v=1529969092"},"aspect_ratio":0.98,"height":348,"media_type":"image","src":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/white_20lab7_dedae163-5573-4607-87d7-924acb52b14d.jpg?v=1529969092","width":341}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003ch1 class=\"title\" id=\"page-title\"\u003eWLP530 Abbey Ale Yeast\u003c\/h1\u003e\n\u003cdiv class=\"region region-content\"\u003e\n\u003cdiv id=\"block-system-main\" class=\"block block-system\"\u003e\n\u003cdiv class=\"block-inner\"\u003e\n\u003cdiv class=\"contentYeast\"\u003e\n\u003cdiv class=\"left\"\u003e\n\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eUsed to produce traditional Belgian style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"styleChartContent\"\u003e\n\u003ch2 id=\"headerStyleChart\"\u003eStyle Performance Listing\u003c\/h2\u003e\n\u003cp\u003eA listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr class=\"header\"\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eRating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDubbel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003ctd\u003eTrippel\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpiced Ales\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003ctd\u003eGrand Cru\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOther High Gravity\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eChristmas Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecialty Beers\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003ctd\u003eSaisons\u003c\/td\u003e\n\u003ctd class=\"rate\"\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\n\u003cp\u003eFeedback and experiences from previous customers. \u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-fb0fac64cf114c4929ea1423b12072de\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eVERY HARDY YEAST - AGGRESSIVE FERMENTATION\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eBack River Brewing\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eApr., 14th 2016\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003eDark ale\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eBrought this yeast home in October, and mistakenly left it at room temperature for about 12-15 hours, then refrigerated. In March, I finally got around to brewing. Made a yeast starter for about 10 hours, then pitched. Within 36 hours, things were starting to bubble, and over the next couple of days, built up to the point that it blew through the airlock and puddled the bucket lid. Tough stuff.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-2 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eKEEP ROCKIN'\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eDave Sergio\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eMay., 15th 2014\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eAll beers we produce\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eThis is a wonderful strain and we couldn't be more happy with it. It is the only strain we use and we produce over 40 different beers with it every year. Thanks for all you do! Keep rockin'. Hell yeah! \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-3 views-row-odd\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003e ... GREAT RESULTS ACROSS THE BOARD\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003ebenevolent brews\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 23rd 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003eVarious Belgian styles, experimental beers, cider.\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eHave used this yeast for a lot of Belgian styles and have always had great results across the board. The yeast's flavor profile is spectacular ... especially in my 9.4 % ABV \"Transcontinental Tripel\" that uses Cascade hops for bittering. Recently I have been putting this yeast to more \"unconventional\" uses. This includes a hard cider and rye apple ale. Overall I am very happy with this yeast, and find the mild fruitiness of this strain complements the natural flavors\/aroma of the apples very well. It also paired well with the spicy flavor that the 2lbs of rye added to the rye apple ale.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"views-row views-row-4 views-row-even\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003e.. RESULTS ARE DELICIOUS\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eA H\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eNov., 23rd 2012\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003elight saison\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eI currently live and brew in the attic of a poorly insulated house. It's about 58 F in the winter and it can be well above 90 F in the summer. The temperature also varies tremendously from night to day. Whenever I have brewed with dry yeast in such conditions, the results end up tasting like a bit of diesel fuel has been incorporated into the recipe. When I brew with White Labs, the results are delicious, even when the temperatures exceed the recommendations. I brewed a light saison style last year with my first White Labs strain because another brewer claimed it would ferment well at \"blood warm\" temperatures. I put your strain to the test last summer, and it produced a fine, subtle saison that continues to drink well a year later. I recently brewed an excellent trippel style beer with some WLP530 and despite the abuse the yeast received from some rather drastic changes in temperature, it is a fine beer. I am looking forward to brewing more with White Labs yeasts!\u003cbr\u003e(Note: this review also posted for WLP565)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}