BrewTek

Ale Yeast

American Micro.Ale#1(CL-10):

• Clean ale yeast.Ferments down to 55f.Good in cream ales and any beer you want to have a malt flavour.

American Micro.Ale#2(CL-20):

• Gives a creamy,malty profile.Works well in low gravity beers.

American white ale(CL-980):

• Good in wheat beer.Poor flocculation.Leaves a chill haze but this is what a true unfiltered wheat beer is.

Austrailian ali(CL-270):

• Leaves a bready,nutty character with a honeylike finish.Good at higher temps.

Belgian Ale#1(CL-300):

• Gives a true Belgian ale flavour.Aromas of cloves and fruits.Also works well in higher gravity worts as well.

Belgian Ale#2(CL-320):

• This is more a trappist strain.Works well in doubbels and tripple. Produces a dry,fruity profile.

Belgian Ale#3(CL-340):

• This is better in trappist.Prodeces ester of fruit and spice.

Belgian Wheat(CL-900):

• Leaves a breadlike sweet flavour.Also good to use in Witbier.

British Classic Ale(CL-170):

• leaves fruity esters.A complex strain.Good in porters,bitters,as well as scottish heavy or any other high-gravity worts.

British Draft(CL-160):

• Emphasizes the malt flavour.Used in porters and bitters.

British Micro.#1(CL-110):

• Produces oaky fruity esters.Good to use in low to medium body worts. Also used in bitters.

British Pale Ale#1(CL-120):

• Gives a citrusy character.Accentuates the hops.

British Pale Ale#2(CL130):

• A full flavoured yeast that brings out the carmel in crystal. Recomended to be used in strong or spiced ales.

British Real Ale(CL-150):

• Has woody,nutty esters.

California Pub Ale(CL-50):

• Best in Red and Ale styles.A well rounded yeast that accentuates the carmel malt.

Canadanian Ale(CL260):

• A strong fermenter that leaves a light fruity finish.Suitable in light canadanian beers as well as porters,bitters,and pales.

German Old Ale(CL-400):

• A good fermenter.Should be used in altbier or any german ale.

German weiss(CL-930):

• Leaves a clove character.

German Wheat(CL-920):

• Cann't get more authentic than this.Use in all weizen recipes including weizenbock.

Irish Dry Stout(CL-240):

• Leaves a recognizable woody character.Mixes well with roasted malts.

Kolsch(CL-450):

• Produces lagerlike flavour at ale temps.Has a light yeast aroma and taste.

Saison(CL-380):

• Used in french and belgian ales.Leaves mild esters and flavours of apple pie.

Scottish ALe(CL-200):

• A classic for 90/shilling or heavier.Leaves a fruity profile with woody,oaky esters that will remind you of malt whiskey.

Scottish Bitter(CL-210):

• Gives fruit and rose esters but finnishes dry and smooth.

Lager Yeast

American Megabrew Lager(CL620):

• Use this in your lightest cleanest beers.Has a light fruity character that mellows over time.

American Micro. Lager(CL-630):

• Ferments strong and leaves a malty character.Very versitile and can be used in pre-prohibition lager type beer.

California Gold(CL=690):

• Recreate california common beer.

East European Lager(CL-680):

• Gives a smooth creamy character emphasizing the malt.Use in Marzen/ Octoberfest and Dunkels.

Northern German Lager(CL-660):

• Good to use in german pils as well as mexican and canadian beers.

Old Bavarian Lager(CL-):

• Gives citrus undertones.Good in bock,dumkel,and helles.

Original Pilsner(CL-600):

• Emphasizes a malty taste.Use in czeck pilsners.

Swiss Lager(CL-670):

• Has a crisp smooth maltiness.Good in european pilsners.

Specialty Yeast

Brettanomyces Lambicus(CL-5200):

• This is a wild yeast.Used to create lambics.Make a starter one week prior. At high point of fermentation little CO2 will be produced.

Pediococcus Damnosus(CL-5600):

• A lactic acid used in conjunction with above in secodary.