OB Belgian Ale

(1 customer review)


BBBELG2 – OB Belgian Ale

Availability: Core culture. Available with every homebrew culture presale release (3 times per year)

Source: A traditional Belgian Oud Bruin producer.

OB is a rare treat. Never previously commercially available, this is the pure, clean yeast culture used to primary ferment a highly regarded traditional Belgian Oud Bruin. This culture does not contain Brett or Lactic Acid Bacteria.

Creates totally unique Belgian table beers and Abbey-style ales that are dry, pleasantly spicy, ester driven, and taste of candied sugar.

When producing traditional mixed fermentation Belgian beers we recommend copitching, or pitching in secondary, our Sour Solera Blend or Mad Fermentationist Saison cultures.

Ordering Information:

🚀🚀🚀 This homebrew culture qualifies for FAST Flat Rate Shipping (2 Day Air) with NO order minimum!

Please note that temperatures may vary wildly during shipment and after delivery. We highly recommend shipping to a person/location that can immediately refrigerate the culture once delivered.

Before ordering, please read Bootleg Biology’s homebrew culture shipping policy. By ordering cultures, you are agreeing to this policy. Thank you!

Commercial Brewers: Please visit our Commercial Pitches page to order 1 to 30BBL sized pitches.

In stock

SKU: BBBELG2 Categories: , Tags: ,


Catalog: BBBELG2 – OB Belgian Ale

Brewing Info*:

  • Type:  Ale yeast; brewer’s yeast monoculture (STA1+)
  • Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
  • Estimated Attenuation: High 80s to Low 90s AA%
  • Estimated Final pH: TBD
  • Flavor/Aroma Profile: Candied sugar, mildly phenolic, yeast-driven esters. Light bubblegum at higher fermentation temperatures.
  • Flocculation: Medium
  • Recommended Fermentation Temperature: High 60s F to low 70s F

* Performance information subject to change due to ongoing testing.

Additional information

Weight.1875 lbs
Dimensions5 × .5 × 8 in

1 review for OB Belgian Ale

  1. Rob Rogers

    I just finished kegging my halloween “Ghoul Bruin” beer fermented with the OB. It’s started at 1.1 and 11 days later, it finished around 1.019. It could have kept going, but I wanted to keep it from getting too dry. Wonderful westvleteren characteristics…i used chocolate wheat and special belgian 2 malts and OB played wonderfully with them: notes of dates, stone fruit, and a chocolatey-coffee bitter finish. The coolest non-tasting related feature was that each time i transferred the beer, the yeast cake was so well formed, my siphon barely sucked up any trube and i didn’t have to leave any beer behind. My next plan for the OB is to go lighter and see how it’ll do making a golden strong.

Add a review

Your email address will not be published.

You may also like…