M31 is selected specifically for high-gravity Belgian ales where the defining characteristic is extreme dryness despite high alcohol. A classic Belgian Tripel (8–10% ABV) should finish bone dry — the alcohol is there but the beer feels light. That dryness comes from very high attenuation, which is what M31 delivers.

Best suited to: Belgian Tripel, Belgian Golden Strong Ale, Saison (for extreme dryness), high-gravity Belgian pale ales.

Fermentation parameters:

• Temperature: 18–25°C
• Attenuation: Very High (85%+)
• Flocculation: Medium
• Alcohol tolerance: 14%+ ABV
• Pitching rate: 1–2 sachets per 23L; add yeast nutrient for OG above 1.080

Flavour contribution: Fruity and spicy with a dry, clean finish. M31 ferments further than almost any other ale yeast, leaving very little residual sweetness. At 18–20°C the character is more restrained; at 23–25°C it is more expressive and spicy.

Choose M31 over M41 when dryness is essential to the style. M41 leaves more body and sweetness — appropriate for Belgian pales and some dubbels, but not for tripels. M31 for light, dry, golden styles; M47 for dark, rich, fruity abbey styles.

Pitching note: For OG above 1.070, pitch 2 sachets and ensure adequate nutrition.

Storage: Keep refrigerated. Once opened, reseal and use within 7 days.