Yeasts

Id Name Attenuation Manufacturer Desc Proper Name Actions
854  Nottingham Dried Ale   77    Nottingham ale yeast  View Edit Delete
856  M29 French Saison  85    Mangrove Jack's M29 French Saison  View Edit Delete
858  BRY-97 American West Coast ale  78    BRY-97 American West Coast ale  View Edit Delete
860  Safale S-05 US Ale  78    Safale US-05 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
866  Verdent IPA   78    Llamand Verdent IPA  View Edit Delete
868  Verdent IPA   78    Llamand Verdent IPA  View Edit Delete
869  Safale S-05 US Ale  78    Safale US-05 yeast  View Edit Delete
870  Verdent IPA   78    Llamand Verdent IPA  View Edit Delete
871  Safale S-05 US Ale  78    Safale US-05 yeast  View Edit Delete
864  Nottingham Dried Ale   77    Nottingham ale yeast  View Edit Delete
21  WLP004 English Ale  75  Morgans   WLP004  View Edit Delete
24  WLP004 English Ale  75  Morgans   WLP004  View Edit Delete
32  WLP004 English Ale  75  Morgans   WLP004  View Edit Delete
43  SF04 English Ale  80  Morgans   SF04  View Edit Delete
55  WLP002 English Ale Yeast  75  Morgans     View Edit Delete
57  SF04 English Ale- reused  77  Morgans   SF04  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

Page 34 of 34, showing 18 records out of 678 total, starting on record 661, ending on 678

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Actions

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