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Ale Yeasts
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.
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| Wyeast Liquid Yeast--1007 German Alt | More_Info |
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.
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| Wyeast Liquid Yeast--1010 American Wheat | More_Info |
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
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| Wyeast Liquid Yeast--1028 London Ale | More_Info |
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)
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| Wyeast Liquid Yeast--1056 American Ale | More_Info |
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 atten. 73-77%. (60-72° F, 15-22°C)
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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)
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| Wyeast Liquid Yeast--1098 British Ale | More_Info |
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)
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| Wyeast Liquid Yeast--1099 Whitbread Ale | More_Info |
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)
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| Wyeast Liquid Yeast--1187 Ringwood Ale | More_Info |
| Wyeast Liquid Yeast--1214 Belgian Ale | More_Info |
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)
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| Wyeast Liquid Yeast--1272 American Ale II | More_Info |
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)
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