Yeasts

Id Name Attenuation Manufacturer Desc Proper Name Actions
752  Saflager S-23 Lager Yeast  75    Saflager s-23 Lager Yeast  View Edit Delete
753  Safale S-05 US Ale  75    Safale US-05 yeast  View Edit Delete
754  Safale S-05 US Ale  75    Safale US-05 yeast  View Edit Delete
755  Belle saison  87    Belle saison  View Edit Delete
756  Safale S-05 US Ale  78    Safale US-05 yeast  View Edit Delete
757  Safale S-05 US Ale  78    Safale US-05 yeast  View Edit Delete
758  M44 - US West Coast  80    Mangrove Jacks M44 West Coast   View Edit Delete
759  M42 New World Strong Ale   77    M42 New World Strong Ale   View Edit Delete
760  Safale S-05 US Ale  78    Safale US-05 yeast  View Edit Delete
761  M42 New World Strong Ale   77    M42 New World Strong Ale   View Edit Delete
762  Safale S-04 English Ale  77    Safale S-04 English Ale yeast  View Edit Delete
764  Verdent IPA   78    Llamand Verdent IPA  View Edit Delete
765  Safale S-05 US Ale  78    Safale US-05 yeast  View Edit Delete
766  Nottingham  75    Safale US-05 yeast  View Edit Delete
768  Verdent IPA   78    Llamand Verdent IPA  View Edit Delete
769  Kveik - Voss  78  Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Vossâ„¢ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Vossâ„¢ supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.  LALBREW VOSS – KVEIK ALE YEAST  View Edit Delete
771  Verdent IPA   78    Llamand Verdent IPA  View Edit Delete
773  Kveik - Voss  78  Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Vossâ„¢ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Vossâ„¢ supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.  LALBREW VOSS – KVEIK ALE YEAST  View Edit Delete
774  Nottingham  75    Safale US-05 yeast  View Edit Delete
775  Nottingham Dried Ale   77    Nottingham ale yeast  View Edit Delete

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Actions

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