Yeasts

Id Name Attenuation Manufacturer Desc Proper Name Actions
173  Nils  75  I am actually ornaiizngg as I go through my rounds of blog-commenting. My home looks like a small explosion took place. There is no choice but to put the pieces back together if I want to find a place to sit down and watch tv. :) http://ermqwvyzvv.com [url=http://wamkwwtrueg.com]wamkwwtrueg[/url] [link=http://olacayzsfyw.com]olacayzsfyw[/link]  Nils  View Edit Delete
56  Star  77  I think you've just captured the answer <a href="http://dfdxuz.com">petecfrly</a>  Star  View Edit Delete
194  Bobot  77  Kato cialo si prav, no tam vsiaka firma si ima mesta za<a href="http://gylmzcap.com"> pkarirane</a> i ne moje da spresh kadeto ti padne.zatova controla e zavishen zashtoto iskat da znaiat pri koia firma otivash i dali te ochakvat.Tova s pistoleta za ohranata ot blizak rodnina li go znaesh:::::::::::::::::)))))))))))))))  Bobot  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
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
862  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
380  Nottingham  66  Nottingham yeast  White Labs WLP002 English Ale Yeast  View Edit Delete
268  WLP575 BELGIAN ALE YEAST BLEND  80  Optimum Ferment Temp. : 24-38°C     View Edit Delete
184  WLP 300 Heifeweizen Ale  74  Produces the banana & clove aroma of German wheat beers and leaves the characteristic cloudy look from the low flocculation.  WLP 300 Heifeweizen Ale  View Edit Delete
254  Asanka  77  surbahr ke bare me kahi kuch to lika ja raha hai ye jan kar achha laga ma annapurna ji ne jo raag bayjaa hia wo majh khamaj hai.jise janhan tak mujhe pata hai baba alludiin khan sahab ne banaya hai.surbahar ki tonal quality muje bahut achha lagta hai. bahut bahut dhyanavad http://dicyjxqpajj.com [url=http://hipkkxixma.com]hipkkxixma[/url] [link=http://ewnxmbjjh.com]ewnxmbjjh[/link]  Asanka  View Edit Delete
191  Rosabel  75  That's cleared my thotguhs. Thanks for contributing.  Rosabel  View Edit Delete
238  WLP568 BELGIAN STYLE SAISON ALE YEAST BLEND  75  This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created. CHARACTERISTICS Attenuation 70-80% Flocculation - Medium Optimum Ferment Temp. : 21-27°C   BELGIAN STYLE SAISON ALE YEAST BLEND - WLP568   View Edit Delete
260  WLP568 BELGIAN STYLE SAISON ALE YEAST BLEND  75  This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created. CHARACTERISTICS Attenuation 70-80% Flocculation - Medium Optimum Ferment Temp. : 21-27°C   BELGIAN STYLE SAISON ALE YEAST BLEND - WLP568   View Edit Delete
288  WLP568 BELGIAN STYLE SAISON ALE YEAST BLEND  75  This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created. CHARACTERISTICS Attenuation 70-80% Flocculation - Medium Optimum Ferment Temp. : 21-27°C   BELGIAN STYLE SAISON ALE YEAST BLEND - WLP568   View Edit Delete
243  WLP320 AMERICAN HEFEWEIZEN ALE YEAST  73  This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulphur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. CHARACTERISTICS Attenuation - 70-75% Flocculation - Low Optimum Ferment Temp. - 18-20°C Alcohol Tolerance - Medium   BELGIAN STYLE SAISON ALE YEAST BLEND - WLP568   View Edit Delete
258  WLP320 AMERICAN HEFEWEIZEN ALE YEAST  73  This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulphur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. CHARACTERISTICS Attenuation - 70-75% Flocculation - Low Optimum Ferment Temp. - 18-20°C Alcohol Tolerance - Medium   BELGIAN STYLE SAISON ALE YEAST BLEND - WLP568   View Edit Delete
156  WLP565 Belgian Saison I Yeast   65  White Labs WLP565 Belgian Saison I Yeast Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Attenuation: 65-75% Flocculation: Medium Optimum Fermentation Temperature: 68-75°F Alcohol Tolerance: Medium Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.   Du Pont strain  View Edit Delete
250  Katja  77  Yes we honor all AHA cards and other home brewers asoioiatscn. As far as prices online we will get there we are just trying to still stock the store up to meet the demand of our customers. Feel free to email us anytime for prices. http://nftgpsq.com [url=http://ngsiujmicjp.com]ngsiujmicjp[/url] [link=http://hlxlyxax.com]hlxlyxax[/link]  Katja  View Edit Delete

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