ALE YEAST
Ales are typified by a rich, full bodied profile with a
fruity nose and taste. Each strain has unique characteristics, which can be
enhanced or minimized depending on formulation and fermentation
temperatures.
1007 German Ale yeast
Ferments dry and crisp, leaving a complex but mild flavor. Produces an
extremely rocky head and ferments well down to 55o F.
Flocculation low; apparent attenuation 73-77%. (55-66o F)
1028 London Ale yeast
Rich with a dry finish, minerally profile, bold and crisp, with some
fruitiness. Flocculation medium; apparent attenuation 73-77%. (60-72o
F)
1056 American Ale yeast
Used commercially for several classic American ales. This strain ferments
dry, finishes soft, smooth and dean, and is very well balanced. Flocculation
low to medium; apparent attenuation 73-77%. (60-72o F)
1084 Irish Ale yeast
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth,
soft and full-bodied. Flocculation medium; apparent attenuation 71-75%.
(62-72o F)
1098 British Ale yeast
From Whitbread. Ferments dry and crisp, slightly tart, fruity and
well-balanced. Ferments well down to 65oF. Flocculation medium;
apparent attenuation 73-75%. (64-72o F)
1214 Belgian Ale yeast
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Flocculation medium; apparent attenuation 72-76%. (58-68o F)
1272 American Ale yeast ll
Fruitier and more flocculent than 1056, slightly nutty, soft, clean,
slightly tart finish. Flocculation high; apparent attenuation 72-76%. (60-72o
F)
1318 London Ale yeast lll
From traditional London brewery with great malt and hop profile. True top
cropping strain, fruity, very light, soft balanced palate, finishes slightly
sweet. Flocculation - high; apparent attenuation 71-75%. (64-74o
F)
1335 British Ale yeast ll
Typical of British and Canadian ale fermentation profile with good
flocculating and malty flavor characteristics, crisp finish, clean, fairly
dry. Flocculation high; apparent attenuation 73-76%. (63-75o F)
1338 European Ale yeast
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very
malty. Produces a dense, rocky head during fermentation. Flocculation high;
apparent attenuation 67-71 %. (62-72o F)
1728 Scottish Ale yeast
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Flocculation high; apparent attenuation 69-73%. (55-70o F)
1968 London ESB Ale yeast
Highly flocculent top-fermenting strain with rich, malty character and
balanced fruitiness. This strain is so flocculent that additional aeration
and agitation is needed. An excellent strain for cask-conditioned ales.
Flocculation high; apparent attenuation 67-71%. (64-72o F)
LAGER YEAST
Lager beers are typically lighter and dryer than ales with a
crisp finish. Lager yeast generally produce significant amounts of sulfur
during cooler fermentation, which dissipates during aging. An important
profile in great pilsner beers.
2007 Pilsen Lager yeast
A classic American pilsner strain, smooth, malty palate. Ferments dry and
crisp. Flocculation medium; apparent attenuation 71-75%. (48-56o
F)
2112 California Lager yeast
Particularly suited for producing 19th century-style West Coast beers.
Retains lager characteristics at temperatures up to 65o F, and
produces malty, brilliantly-clear beers. Flocculation high; apparent
attenuation 67-71 %. (58-68o F)
2124 Bohemian Lager yeast
A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich
residual maltiness in full gravity pilsners. Flocculation medium; apparent
attenuation 69-73%. (48-58o F)
2206 Bavarian Lager yeast
Used by many German breweries to produce rich, full-bodied, malty beers.
Good choice for Bocks and Dopplebocks. Flocculation medium; apparent
attenuation 73-77%. (46-58o F)
2278 Czech Pils yeast
Classic pilsner strain from the home of pilsners for a dry, but malty
finish. The perfect choice for pilsners and bock beers. Sulfur produced
during fermentation dissipates with conditioning. Flocculation medium to
high; apparent attenuation 70-74%. (48-58o F)
2308 Munich Lager yeast
A unique strain, capable of producing fine lagers. Very smooth, well-rounded
and full-bodied. Benefits from temperature rise for diacetyl rest.
Flocculation medium; apparent attenuation 73-77%. (48-56o F)
WHEAT YEAST
A myriad of aromas and flavors come from a great variety of
wheat beer yeast. Intense fruity esters and aromatics dominate this profile.
Characteristics are intensified by higher fermentation temperatures.
3068 Weihenstephan Weizen yeast
Unique top-fermenting yeast which produces the unique and spicy weizen
character, rich with clove, vanilla and banana. Best results are achieved
when fermentations are held around 68o F. Flocculation low;
apparent attenuation 73-77%. (64-75o F)
3333 German Wheat yeast
Subtle flavor profile for wheat yeast with sharp tart crispness, fruity,
sherry-like palate. Flocculation high; apparent attenuation 70-76%. (63-75o
F)
3944 Belgian Witbier yeast
A tart, slightly phenolic character capable of producing distinctive
witbiers and grand cru-style ales alike. Alcohol tolerant. Flocculation
medium; apparent attenuation 72-76%. (62-75 F)
3056 Bavarian Wheat yeast
Blend of top-fermenting ale and wheat strains producing mildly estery and
phenolic wheat beers. Flocculation medium; apparent attenuation 73-77%.
(64-74 F)
~Miscellaneous Yeast Items~
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Yeast Nutrient (Fermax)-4oz
Jar 2.99
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