Products tagged with Wyeast Yeast

Wyeast 1028 London Ale Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Brown Porter, Dry Stout, English Barleywine, Foreign Extra Stout, Mild, Northern English Brown Ale, Old Ale, Robust Porter, Russian Imperial Stout Profile: A rich, minerally profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired. Alcohol tolerance: approximately 11% ABV Flocculation: medium-low Apparent attenuation: 73-77% Temperature Range: 60-72F (15-22C)

Wyeast 1056 American Ale Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer Profile: Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominate malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers. Alcohol Tolerance: approximately 11% ABV Floccuation: medium-low Apparent attenuation: 73-77% Temperature range: 60-72F (15-22C)

Wyeast 1084 Irish Ale Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer styles: American Barleywine, Baltic Porter, Dry Stout, Foreign Extra Stout, Imperial IPA, Irish Red Ale, Oatmeal Stout, Other Smoked Beer, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Sweet Stout, Wood-Aged Beer Profile: This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C). Alcohol tolerance: approximately 12% ABV Flocculation: medium Apparent attenuation: 71-75% Temperature range: 62-72F (16-22C)

Wyeast 1728 Scottish Ale Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer styles: American Barleywine, Baltic Porter, Braggot, Christmas/Winter Specialty Spiced Beer, Foreign Extra Stout, Imperial IPA, Old Ale, Other Smoked Beer, Russian Imperial Stout, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Strong Scotch Ale, Wood-Aged Beer Profile: Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile. Alcohol tolerance: approximately 12% ABV Flocculation: high Apparent attenuation: 69-73% Temperature range: 55-75F (13-24C)

Wyeast 1968 London ESB Ale Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Fruit Beer, Mild, Old Ale, Southern English Brown, Special/Best/Premium Bitter, Spice, Herb, or Vegetable Beer, Standard/Ordinary Bitter, Wood-Aged Beer Profile: A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration. Alcohol tolerance: approximately 9% ABV Flocculation: very high Apparent attenuation: 67-71% Temperature range: 64-72F (18-22C)

Wyeast 2278 Czech Pils Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Bohemian Pilsner Profile: Originating from the home of great Pilsners in the Czech Republic, this classic Pilsner strain will finish dry and malty. It is the perfect choice for Pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning. Alcohol tolerance: approximately 9% ABV Flocculation: medium-high Apparent attenuation: 70-74% Temperature range: 50-58F (10-14C)

Wyeast 2035 American Lager Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Classic American Pilsner, Dark American Lager, Lite American Lager, Premium American Lager, Standard American Lager Profile: A complex and aromatic strain that can be used for a variety of lager beers. This strain is an excellent choice for Classic American Pilsner beers. Alcohol tolerance: approximately 9% ABV Flocculation: medium Apparent attenuation: 73-77% Temperature range: 48-58F (9-14C)

Wyeast 2308 Munich Lager Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Märzen, Traditional Bock, Vienna Lager Profile: This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete. Alcohol tolerance: approximately 9% ABV Flocculation: medium Apparent attenuation: 70-74% Temperature range: 48-56F (9-13C)

Wyeast 1214 Belgian Ale Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Belgian Dark Strong Ale, Belgian Dubbel, Belgian Specialty Ale, Belgian Tripel, Christmas/Winter Specialty Spiced Beer, Witbier Profile: A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well. Alcohol tolerance: approximately 12% ABV Flocculation: medium-low Apparent attenuation: 74-78% Temperature range: 68-78F (20-24C)

Wyeast 3724 Belgian Saison Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Style: Saison Profile: This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures at least 90°F (32°C) or the use of a secondary strain can accelerate attenuation. Alcohol tolerance: approximately 12% ABV Flocculation: low Apparent attenuation: 76-80% Temperature range: 70-95F (21-35C)

Wyeast 1007 German Ale Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Kolsh, American style wheat or rye beer, North German Altbier, Dusseldorf Altbier, Berliner Weisse

Profile: True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.

Alcohol tolerance: approx 11% ABV

Flocculation: low

Apparent attenuation: 73-77%

Temperature Range: 55-68°F

Wyeast 1010 American Wheat Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles:Cream Ale, Kolsch, American Style Wheat or Rye Beer, North German Altbier, Dusseldorf Altbier

Profile: A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable.

Alcohol tolerance: approx 10% ABV

Flocculation: low

Apparent attenuation: 74-78%

Temperature Range: 58-74°F

Wyeast 1098 British Ale Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer styles: Blond ale, Scottish Light 60/-, Scottish Heavy 70/-, Scottish Export 80/-, Mild, Northern English Brown, Robust Porter, English IPA, English Barleywine

Profile: Procduces beer with a clean neutral finish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well balanced. Ferments well down to 65°F.

Alcohol Tolerance: approx 10% ABV

Flocculation: medium

Apparent attenuation: 73-75%

Temperature range: 64-72°F

Wyeast 1099 Whitbread Ale Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer styles: Blonde Ale, Special/Best/Premium Bitter, Extra Special/Strong Bitter, Southern English Brown Ale, Oatmeal Stout, English IPA

Profile: A mildy malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculent. Clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.

Alcohol tolerance: approx 10% ABV

Flocculation: medium-high

Apparent attenuation: 68-72%

Temperature range: 64-75°F

Wyeast 3787 Trappist High Gravity Liquid

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Belgian Dubbel and Tripel, Biere de Garde, Belgian Specialty ale, Belgian Golden Strong ale.

Profile: Produces intense esters and phenolic characteristics with complex fruitiness. Does not produce signiciant amount of is-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influences by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness. True top cropping yeast with broad temperature range.

Alcohol tolerance: approx 11-12% ABV

Flocculation: medium

Apparent attenuation: 74-78%

Temperature range: 64-78°F

Wyeast 3056 Bavarian Wheat Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Weizen/Weissbier, Dunkelweizen, Weizenbock

Profile: Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers.

Alcohol tolerance: approx 10% ABV

Flocculation: medium

Apparent attenuation: 73-77%

Temperature range: 64-74°F

Wyeast 3068 Weihenstephan Wheat Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer styles: German Hefe-Weizen, Weizen/Weissbier, Dunkel weisse, Weizenbock, Fruit beer

Profile: Classic German wheat beer yeast, used by more German brewers than any other strain. Dominated by banana ester production, phenols and clove-like characteristics. Extremely attenuative yeast, which produces a tart, refreshing finish. Yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kraeusened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7-3.2 volumes is desirable for best presentation. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Increasing pitch rates will reduce ester production.

Alcohol tolerance: approx 10% ABV

Flocculation: low

Apparent attenuation: 73-77%

Temperature range: 64-75°F

Wyeast 4632 Dry Mead Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Styles: Dry Mead, Pyment (Grape Melomel), other Fruit Melomel, Metheglin, Braggot, Open Category Mead.

Profile: Best choice for dry mead. Low foaming with little or no sulfur production. Use additional nutrients for mead making.

Alcohol tolerance: 18% ABV

Flocculation: low-medium

Residual sugar: 0-0.25%

Temperature range: 55-75°F (13-24°C)

Wyeast 4766 Cider Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Apple Wine, Common Cider, Common Perry, Cyser (Apple Melomel), English Cider, French Cider, Fruit Cider, New England Cider, Other Specialty Cider or Perry, Traditional Perry

Profile: Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile.

Alcohol tolerance: approx. 12% ABV

Flocculation: low

Apparent attenuation: NA

Temperature range: 60-75°F, 15-24°C

Wyeast 1272 All-American Ale Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: American Amber Ale, American Brown Ale, American IPA, American Pale Ale, American Stout, Blonde Ale, Fruit Beer, Imperial IPA, Wood-Aged Beer

Profile: With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.

Alcohol tolerance: approx. 10% ABV

Flocculation: medium-high

Apparent attenuation: 72-76%

Temperature range: 60-72°F (15-22°C)

Wyeast 2565 Kolsch Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles:American Wheat or Rye Beer, Berliner Weisse, Bière de Garde, Cream Ale, Düsseldorf Altbier, Fruit Beer, Kölsch, Northern German Altbier, Spice, Herb, or Vegetable Beer

Profile: This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers.

Alcohol tolerance: approx. 9% ABV

Flocculation: low

Apparent attenuation: 73-77%

Temperature range: 50-70°F (13-21°C)

Wyeast 2000 Budvar Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Bohemian Pilsner, Classic American Pilsner, Dortmunder Export, Lite American Lager

Profile: The Budvar strain has a nice malty nose with subtle fruit tones and a rich malt profile on the palate. It finishes malty but dry, well balanced and crisp. Hop character comes through in the finish.

Alcohol tolerance: approx. 9% ABV

Flocculation: medium-high

Apparent attenuation: 71-75%

Temperature range: 48-56°F (9-13°C)

Wyeast 2001 Pilsner Urquell H-Strain Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Bohemian Pilsner

Profile: With a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character. It has a very clean and neutral finish.

Alcohol tolerance: approx. 9% ABV

Flocculation: medium-high

Apparent attenuation: 72-76%

Temperature range: 48-56°F (9-13°C)

Wyeast 2007 Pilsen Lager Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Classic American Pilsner, Dark American Lager, German Pilsner (Pils), Lite American Lager, Premium American Lager, Schwarzbier (Black Beer), Standard American Lager

Profile: Wyeast 2007 is the classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America.

Alcohol tolerance: approx. 9% ABV

Flocculation: medium

Apparent attenuation: 71-75%

Temperature range: 48-56°F (9-13°C)

Wyeast 2042 Danish Lager Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: All American pilsners and lagers, Munich Helles, Dortmunder Export

Profile: Rich, Dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics.

Alcohol tolerance: approx. 9% ABV

Flocculation: low

Apparent attenuation: 73-77%

Temperature range: 46-56°F (8-13°C)

Wyeast 2112 California Lager Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Baltic Porter, California Common Beer, Christmas/Winter Specialty Spiced Beer, Cream Ale, Other Smoked Beer, Premium American Lager, Spice, Herb, or Vegetable Beer

Profile: This strain is particularly well suited for producing 19th century-style West Coast beers with woody/minty hop flavor. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.

Alcohol tolerance: approx. 9% ABV

Flocculation: high

Apparent attenuation: 67-71%

Temperature range: 58-68°F (14-20°C)

Wyeast 2124 Bohemian Lager Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Baltic Porter, Bière de Garde, Bohemian Pilsner, Classic American Pilsner, Dark American Lager, Doppelbock, Dortmunder Export, Eisbock, German Pilsner (Pils), Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock, Vienna Lager

Profile: This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete.

Alcohol tolerance: approx. 9% ABV

Flocculation: medium-low

Apparent attenuation: 73-77%

Temperature range: 48-58°F (8-14°C)

Wyeast 2206 Bavarian Lager Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: German Pilsner, Munich Dunkel, Vienna lager, Oktoberfest/Marzen, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock, Schwartzbier, Rauchbier, Baltic Porter

Profile: Used by many German breweries to produce rich, full-bodied malty beers. Good choice for Bocks and Dopplebocks. Benefits from diacetyl rest at 58°F for 24 hours after fermentation is complete.

Alcohol tolerance: approx. 9% ABV

Flocculation: medium-high

Apparent attenuation: 73-77%

Temperature range: 46-58°F (8-14°C)

Wyeast 2633 Octoberfest Lager Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Oktoberfest/Marzen, Vienna lager, Rauchbier, Baltic Porter

Profile: A blend of lager strains designed to produce a rich, malty complex and full bodied Octoberfest style beer. Attenuates well while still leaving plenty of malt character and mouthfeel. Low in sulfur production.

Alcohol tolerance: approx. 9% ABV

Flocculation: medium-low

Apparent attenuation: 73-77%

Temperature range: 48-58°F (9-14°C)

Wyeast 1388 Belgian Strong Ale Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Belgian Blonde ale, Belgian Tripel and Golden Strong ale, Belgian Specialty ale, Biere de Garde, Christmas/Winter ale.

Profile: Classic yeast for this beer style. Robust flavor profile with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. May continue to produce CO2 for an extended period after packaging or collection, while in refrigerated storage.

Alcohol tolerance: approx. 12-13% ABV

Flocculation: low

Apparent attenuation: 74-78%

Temperature range: 64-80°F (18-27°C)

Wyeast 1762 Belgian Abbey Ale II Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Belgian Specialty ale, Belgian Blonde ale, Belgian Golden and Dark strong ales, Biere de Garde, American Barley Wine, Strong Scotch ale, Other Strong ales

Profile: High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile.

Alcohol tolerance: approx. 12% ABV

Flocculation: medium

Apparent attenuation: 73-77%

Temperature range: 65-75°F (18-24°C)

Wyeast 3278 Belgian Lambic Blend Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Lambics, Geuze, Fruit Lambic, Flanders Red ale

Profile: Contains a selection of Saccharomyces and non-saccharomyces including Belgian-style wheat beer yeast, sherry yeast, two Brettanomyces strains and lactic acid bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms most important for the desirable flavor components of these beers as they are brewed in West Flanders

Alcohol tolerance: approx. 12% ABV

Flocculation: NA

Apparent attenuation: NA

Temperature range: 63-75°F (17-24°C)

Wyeast 3463 Forbidden Fruit Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Witbier, Belgian Specialty Ale

Profile: for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Well balanced estery profile.

Alcohol tolerance: approx. 12% ABV

Flocculation: low

Apparent attenuation: 72-76%

Temperature range: 63-76°F (17-24°C)

Wyeast 3711 French Saison Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Saison

Profile: A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.

Alcohol tolerance: 12% ABV

Flocculation: lowmedium

Apparent attenuation: 77-83%

Temperature range: 65-77°F (18-25°C)

Wyeast 3942 Belgian Wheat Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Belgian Pale Ale, Witbier, Tripel

Profile: Estery, low phenol producing yeast from small Belgian brewery. Apple, bubblegum and plum-like aromas with a dry but fruity finish.

Alcohol tolerance: 12% ABV

Flocculation: medium

Apparent attenuation: 72-76%

Temperature range: 64-74°F (18-23°C)

Wyeast 3944 Belgian Witbier Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: Witbier, Belgian Dubbel and Tripel, Spice/Herb/Vegetable ale, Spiced ale

Profile: Produces a complex flavor profile with a spicy phenolic character and low ester production. Phenols tend to dominate other flavors and dissipate with age. Ferments fairly dry with a finish that compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produce a sharper finish. This strain is a true top cropping yeast requiring full fermenter headscpace of 33%.

Alcohol tolerance: 11-12% ABV

Flocculation: medium

Apparent attenuation: 72-76%

Temperature range: 62-75°F (16-24°C)

Wyeast 3333 German Wheat Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: German Hefe-Weizen, Weizen/Weissbier, Dunkel weisse, Weizenbock

Profile: Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate.

Alcohol tolerance: approx 10% ABV

Flocculation: high

Apparent attenuation: 70-76%

Temperature range: 63-75°F (17-24°C)

Wyeast 3638 Bavarian Wheat Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles: German Hefe-Weizen, Weizen/Weissbier, Dunkel weisse, Weizenbock

Profile: Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple-plum esters and clove-like phenol.

Alcohol tolerance: approx 10% ABV

Flocculation: low

Apparent attenuation: 70-76%

Temperature range: 64-75°F (18-24°C)

Wyeast 1187 Ringwood Ale Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer styles: American Brown Ale, Mild, Southern English Brown Ale, Robust Porter, Baltic Porter, Sweet Stout, Oatmeal Stout, American Stout, American IPA, Fruit Beer.

Profile: Great yeast strain with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete.

Alcohol tolerance: approximately 10%

ABV Flocculation: high

Apparent attenuation: 68-72%

Temperature range: 64-74° (18-23°)

Wyeast 1332 Northwest Ale Liquid Yeast

Mon, 20 May 2013 00:07:37 +0000

Beer Styles:

Profile: One of the classic ale strains from a Northwest U.S. Brewery. Produces malty and mildly fruity ale with good depth and complexity.

Alcohol tolerance: approx 10% ABV

Flocculation: high

Apparent Attenuation: 67-71%

Temperature range: 65-75°F