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.
Probable origin: Dusseldorf,
Germany
Beer Style: Alt beer, American style wheat beers
Commercial examples may include: St. Stan Alt, Schlosser
Alt, Frankenheim Alt, and Pinkus Alt
Unique properties - True top cropping yeast, low ester formation,
broad temperature range affects styles. Will ferment cold; 55°
F range, (13° C) producing lager characteristics including sulfur
production. Style is noted for dry, crisp characteristics. Fermentation
at higher temperatures (70-75° F, 21-24° C) may produce
some mild fruitiness. Extremely poor flocculating yeast, generally
remains significantly in suspension without treatment or filtration.
Pad filtration is often difficult. Brewer's benefit from DE filtration
or centrifuging. Maturation: Beers mature fairly rapid, even when
cold fermentation is used. Low or no detectable diacetyl, alcohol
tolerance approximately 11% ABV. Flocculation - low; apparent attenuation
73-77%. (55-68° F, 13-20° C)
1010
American Wheat. 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, a good alternative for Alts
and Kölsch, along with American Style Hefeweizen. Flocculation
- low; apparent attenuation
74-78%. (58-74º F, 14-23° C)
1214 Belgian Ale Yeast.
Abbey-style top-fermenting
yeast, suitable for high-gravity beers. Estery, great complexity
with very good alcohol tolerance. Flocculation - medium; apparent
attenuation 72-76%. (58-78° F, 14-24° C)
1028 London Ale Yeast. Rich
with a dry finish, minerally profile, bold and crisp, with some
fruitiness. Often used for higher gravity ales and when a high level
of attenuation is desired for the style. Flocculation - medium;
apparent attenuation 73-77%. (60-72° F, 15-22° C)
1056 American
Ale Yeast.
Probable origin:
Balentine India Pale Ale, USA
Beer Styles: American Pale, Brown Ales,
Porters, Stouts, IPA's
Commercial examples may include: Sierra
Nevada Ales, Belentine IPA, and St. Louis Pale Ale, Flatlanders
Unique properties: Very clean crisp flavor characteristics. Low
fruitiness and mild ester production. Slightly citrus like with
cool 60-66º F, (15-19º C) fermentation temperatures. Versatile
yeast, which produces many beer styles allowing malt and hop character
to dominate the beer profile. Flocculation is moderate. Flocculation
improves with dark malts in grain bill. Normally requires filtration
for bright beers. DE or Pad filtration recommended. Flocculation
- low to medium; apparent attenuation 73-77%. (60-72° F, 15-22°
C)
1084 Irish Ale Yeast.
Probable Origin:
Dublin, Ireland
Beer Styles: Dry Stout,
Milk Stout, Oatmeal Stout, and Porter
Commercial examples may include: Guinness,
Beamish Stout, and Murphy's Stout
Unique properties: This yeast ferments extremely well in dark roast
worts. Beers fermented in the lower temperature range produce dry
and crisp beers to fruity beers with nice complexity in the upper
range. Ester production is enhanced and rich with fermentation temperatures
above 64º F, (18º C). Flocculation is low to moderate
with filtration typically required. Alcohol tolerance is approximately
10-11% ABV. Flocculation - medium; apparent attenuation 71-75%.
(62-72° F, 16-22° C
1098 British Ale Yeast.
The original dried yeast from Whitbread. Produces beers 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 (18° C). Flocculation - medium; apparent
attenuation 73-75%. (64-72° F, 18-22° C)
1099
Whitbread Ale Yeast. A mildly 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. Flocculation
- high; apparent attenuation 68-72%. (64-75º F, 18-24°
C
1187
Ringwood Ale Yeast. Great Yeast of European origin 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. Flocculation - high; apparent attenuation 68-72%. (64-74º
F, 18-23° C)
1214 Belgian Ale Yeast.
Abbey-style top-fermenting yeast, suitable for high-gravity
beers. Estery, great complexity with very good alcohol tolerance.
Flocculation - medium; apparent attenuation 72-76%. (58-78°
F, 14-24° C)
1272 All American Ale Yeast
II. Fruitier and more flocculent than 1056, slightly nutty,
soft, clean, slightly tart finish. Accentuates hop character at
warmer fermentation temperatures with intense fruitiness. Flocculation
- high; apparent attenuation 72-76%. (60-72° F, 15-22° C
1275
Thames Valley Ale Yeast. Produces classic British bitters,
rich complex flavor profile, clean, light malt character, low fruitiness,
low esters, well balanced. Flocculation - medium; apparent attenuation
72-76%. (62-72° F, 16-22° C)
1318 London Ale Yeast
III. 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%. (64-74° F, 18-23° C)
1332 Northwest Ale Yeast.
One of the classic ale strains from the Northwest U.S. Breweries.
Produces a malty and mildly fruity ale with good depth and complexity.
Flocculation - high; apparent attenuation 67-71%. (65-75° F,
18-24° C)
1335 British Ale Yeast
II. 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%.
(63-75° F, 17-24° C)
1338 European Ale Yeast.
From Wissenschaftliche in Munich. Full-bodied complex strain finishing
very malty with full bodied profile, very desirable in English Style
Brown Ales and Porters. Produces a dense, rocky head during fermentation.
Flocculation - high; apparent attenuation 67-71%. (62-72° F,
16-22° C)
1388 Belgian Strong
Ale Yeast. Classic yeast for style. Robust flavor profile
with moderate to high alcohol tolerance. Fruity nose and palate,
dry, tart finish. Flocculation - low; apparent attenuation
73-77%. (65-75° F, 18-24° C)
1450 Denny's Favourite 50. This terrific all-round yeast can be used for almost any beer style, and it is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel or fruit character of a beer without being sweet or under-attenuated. Flocculation - Low; apparent attenuation 74-76%. (60-70° F,
18-25° C)
1728 Scottish Ale Yeast.
Ideally suited for Scottish-style ales, and high-gravity
ales of all types. Can be estery with warm fermentation temperatures.
Flocculation - high; apparent attenuation 69-73%. (55-75° F,
13-24° C)
1762 Belgian Abbey Yeast
II. High gravity yeast with distinct warming character
from ethanol production. Slightly fruity with dry finish, low ester
profile. Flocculation - medium; apparent attenuation 73-77%. (65-75°
F, 18-24° C))
1968 London ESB Ale
Yeast.
Probable origin:
London, England
Beer Styles: British Pale Ales, Special
Bitters
Commercial examples may include: Fullers
London Pride, Young's and Greene Kings
Unique properties: This extremely flocculant
yeast produces distinctly malty beers. Attenuation levels are typically
less than most other yeast strains making a slightly sweeter finish.
Ales produced with this strain tend to be fairly fruity. Fruitiness
increased with higher fermentation temperatures 70-74º F, (21-23º
C). Diacetyl production is noticeable and a thorough rest; 50-70º
F, (10-21º C) is necessary. Yeast traps trub easily and autolysis
is possible. A very good cask conditioned ale strain due to thorough
flocculation characteristics. Beers become readily bright within
days. Brilliant beers easily achieved without any filtration. Alcohol
tolerance approximately 9% ABV. Flocculation - high; apparent attenuation
67-71%. (64-72° F, 18-22° C
2565 Kölsch Yeast.
Probable origin: Cologne, Germany
Beer Styles: Traditional American use - Kölsch,
Fruit beers, Light pseudo lagers
Commercial examples may include: Kess, Paffgen,
Muhlen
Unique properties: True top cropping yeast similar
to Alt strains. Produces slightly more fruity/winey characteristics.
Fruitiness increases with temperature increase. Low or no detectable
diacetyl production. Also ferments well at cold 55-60° F range,
(13-16° C). Used to produce quick conditioning pseudo lager
beers. Poor flocculating yeast requires filtration to produce bright
beers or additional settling time. Flocculation - low; apparent
attenuation 73-77%. (56-70° F, 13-21° C)
----------------------------------------------------------------------------------------------------------------
LAGER YEAST
Lager beers are typically lighter
and dryer than ales with a crisp finish. Lager yeast generally produces
significant amounts of sulfur during cooler fermentation, which
dissipates during aging. An important profile in pilsner beers.
2000 Budvar. Nice
malty nose, subtle fruit. Rich malt profile on palate. Finishes
malty but dry, well balanced, crisp. Hop character comes through
in finish. Flocculation: medium-high; Apparent attenuation: 71-75%
(48-56° F, 9-13° C)
2001 Urquell. Mild
fruit/floral aroma. Very dry and clean on palate with full mouthfeel
and nice subtle malt character. Very clean and neutral finish. Flocculation:
medium-high; Apparent attenuation: 72-76%. (48-56°F, 9-13°
C)
2007 Pilsen Lager Yeast.
A classic American pilsner strain, smooth, malty palate. Ferments
dry and crisp. Flocculation - medium; apparent attenuation: 71-75%.
(48-56° F, 9-13° C)
2035 American Lager Yeast. Bold complex and aromatic with a good depth flavour. Characteristic for a variety of lager beer. Flocculation - medium; apparent attenuation: 73-77%.
(48-56° F, 9-14° C) 9% ABV .
2042 Danish Lager Yeast.
Rich, Dortmund-style, crisp, dry finish. Soft profile accentuates
hop characteristics. Flocculation - low; apparent attenuation 73-77%.
(46-56° F, 8-13° C)
2112 California Lager
Yeast. Particularly suited for producing 19th century-style
West Coast beers. Retains lager characteristics at temperatures
up to 65° F, (18° C) and produces malty, brilliantly clear
beers. Flocculation - high; apparent attenuation 67-71%. (58-68°
F, 14-20° C))
2124 Bohemian
Lager Yeast.
Probable origin:
Weihenstephan, Germany
Beer Styles: Pilsners, Hellas, Dunkel
Commercial examples may include: Ayinger,
Sam Adams, Stroh, Sudwerk
Unique properties: A Carlsberg type yeast and most widely used lager
strain in the world. Produces a distinct malty profile with some
ester character with a crisp finish. Well balanced profile produces
a wide range of lager beers. Will ferment in the mid 40's to mid
50's for various beer styles. Benefits from diacetyl rest at 58
F (14 C) for 24 hours after fermentation is complete. Also used
for pseudo ale production with fermentations at 75º F, (24º
C) which eliminates sulfur production. Flocculation - medium; apparent
attenuation 69-73%. (48-58° F, 9-14° C)
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%. (46-58°
F, 8-14° C)
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%.
(46-58° F, 8-14° C)
2278 Czech
Pils Yeast. Classic pilsner strain from the home of pilsners
for a dry, but malty finish. The perfect choice for pilsners and
all malt beers. Sulfur produced during fermentation dissipates with
conditioning. Flocculation - med.. to high; apparent attenuation
70-74%. (50-58° F, 10-14° C)
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 at the end of primary fermentation.
Flocculation - medium; apparent attenuation 73-77%. (48-56°
F, 9-13° C)
2633 Octoberfest
Lager Blend. 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 mouth feel.
Low in sulfur production. Flocculation - medium-low; apparent attenuation:
73-77%. (48-58° F, 9-14° C)
---------------------------------------------------------------------------------------------------------------------
WHEAT YEAST
A myriad of aromas and flavors
come from a great variety of wheat and Belgian beer yeast. Intense
fruity esters and aromatics dominate this profile. Characteristics
are intensified by higher fermentation temperatures.
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, 18-23°
C)
3068
Weihenstephan Weizen Yeast.
Probable origin: Weihenstephan, Germany
Beer Styles: German Hefeweissen, Crystal weisse,
Dunkel weisse, Weisenbock
Commercial examples may include: Ayinger Weissebeer,
Tabernash Wheat, Sandwald, Erdinger Weisse, Schneider Weisse
Unique properties: Classic German wheat beer yeast,
used by more German Brewers than any other strain in the production
of Wheat beer. Properties dominated by banana ester production,
phenols and clove like characteristics. Extremely attenuative yeast,
which produces a tart thirst quenching finish. Extremely low floccing
yeast remains in suspension readily with proteinacous wheat malt.
Sometimes used in conjunction with lager yeast and kerausened to
finish the beer and improve the overall dryness. High CO2 levels,
typically at 2.7 - 3.2 volumes is desirable for best presentation.
True top cropping yeast requires full headspace of 33%. Ester formation
is significantly affected by aeration and pitching rates. Crystal
weisse production typically requires DE filtration, may prove too
difficult for Pad filtration only. Flocculation - low; apparent
attenuation 73-77%. (64-75° F, 18-24° C)
3333
German Wheat Yeast. Subtle flavor profile for wheat yeast
with unique sharp tart crispness, fruity, sherry-like palate. Flocculation
- high; apparent attenuation 70-76%. (63-75° F, 17-24° C)
3463
Forbidden Fruit Yeast. From old Belgian brewery for production
of wits to classic grand cru. Phenolic profile with subdued fruitiness.
Well balanced estery profile. Flocculation - low; apparent attenuation
73-77% (63-76º F, 17-24° C)
3522
Belgian Ardennes Yeast. One of many great beer yeast to
produce classic Belgian ales. Phenolics develop with increased fermentation
temperatures, mild fruitiness and complex spicy character. Flocculation
- high; apparent attenuation 72-76% (65-85º F, 18-29° C)
3638
Bavarian Wheat Yeast. Top cropping hefeweizen yeast with
complex flavor and aroma. Balance of banana and bubble gum esters
with lichi and apple/plum esters and cloviness. Flocculation - low;
apparent attenuation 70-76% (64-75º F, 18-24° C)
3724
Belgian Saison Yeast. Classic farmhouse ale yeast. Spicy
and complex aromatics including bubble gum. Very tart and dry on
palate with mild fruit. Finishes crisp and mildly acidic. Benefits
from elevated fermentation temperatures. Usually slow to attenuate.
Flocculation - low; apparent attenuation: 76-80%. (70-85° F,
21-29° C)
3787
Trappist High Gravity.
Probable origin: Westmalle, Belgium
Beer Styles: Doubles, Triples, Abbey, Beir de Grarde
Commercial examples may include: Westmalle, Rochfort,
Chimay, Casteel
Unique properties: This strain produces intense
esters and phenolic characteristics with complex fruitiness. Does
not produce significant amount of iso-amyl acetate (banana esters)
or bubble gum esters typical of many yeast of this style. Phenol
and ester production are influenced 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 with good
alcohol tolerance approximately 11-12% ABV. True top cropping yeast
with broad temperature range. Flocculation - medium; apparent attenuation
75-80%. (64-78° F, 18-25° C)
3942
Belgian Wheat Yeast. Estery, low phenol producing yeast
from small Belgian brewery. Apple, bubble gum and plum like aromas
with a dry but fruity finish. Flocculation - medium; apparent attenuation
72-76%. (64-74° F, 18-23° C))
3944
Belgian Witbier Yeast.
Probable origin: Hoegaarden,
Belgium
Beer Styles: White Beer, Grand Cru, Doubles,
Spiced beers
Commercial examples may include: Celis
Wit, Hoegaarden, Blanc de Brugge
Unique properties: A yeast with complex flavor profile which produces
a spicey phenolic character with low ester production. Phenols tend
to dominate most flavors and dissipates with age. Ferments fairly
dry with a finish which compliments malted and unmalted wheat and
oats. Sometimes used in conjunction with lactic acid bacteria to
produces a sharper finish. This strain may be a slow starting yeast
with true top cropping characteristics. Flocculation is low, with
yeast staying suspended with proteins in a well designed beer. Alcohol
tolerance approximately 10-11% ABV. Flocculation - medium; apparent
attenuation 72-76%. (62-75° F, 16-24° C)
-------------------------------------------------------------------------------------------------------------------
BRETTANOMYCES & LACTIC CULTURES
5278
Belgian Lambic Blend. Contains a selection of Saccharomyces
add non-Saccharomyces which include 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, which
are most important for the desirable flavor components of these
beer styles. Individual components available from this blend are
numbered below. Flocculation - low to medium; apparent attenuation
65-75%. (63-75º F, 17-24° C)
5112
Brettanomyces bruxellensis. Wild yeast isolated from
brewery cultures in the Brussels region of Belgium. Produces the
classic sweaty horse hair character indigenous to beers of this
region: gueuze, lambics, sour browns. Ferments best in worts with
lower pH after primary fermentation has begun. This strain is
generally used in conjunction with S. cerevisiae as well as other
wild yeast and lactic bacteria. Produces some acidity and may
form a pellicle in bottles or casks. Generally requires 3-6 months
aging for flavor to fully develop. Flocculation - medium; apparent
attenuation low. (60-75º F, 15-24° C)
5526
Brettanomyces lambicus. Wild yeast isolated from Belgian
lambic beers. Produces a pie cherry like flavor and sourness along
with distinct brett character. Ferments best in worts with reduced
pH after primary fermentation has begun, and may form a pellicle
in bottles or casks. Works best in conjunction with other yeast
and lactic bacteria to produce the classic Belgian character.
Generally requires 3-6 months of aging to fully develop flavor
characteristics. Flocculation - medium; apparent attenuation low.
(60-75º F, 15-24° C)
5335
Lactobacillus delbrueckii. Lactic acid bacteria isolated
from a Belgian Brewery. This culture produces moderate levels
of acidity and is commonly found in many types of beers including
gueuze, lambics sour brown ales and Berliner Weisse. Always used
in conjunction with S.cerevisiae and often with various wild yeast.
(60-95º F, 15-35° C)
5733
Pediococcus cerevisiae. Lactic acid bacteria used in
the production of Belgian style beers where additional acidity
is desirable. Often found in gueuze and other Belgian style beer.
High acid producer which usually increases overall acid levels
in beer as storage time increases. )
|