Hi, this is our Yeast Lab page.
I hope it is helpful in your brewing adventures.I'm sure we missed some
,but hey,we're only human.Well sit back,relax,and have a homebrew.
American Ale(A.02):
Leaves a fruity aroma.Gives a smooth flavour when cold fermented.
An all purpose yeast and works well at 65f.
Australian Ale(A.01):
Leaves a woody and nutty flavour.Good to use in brown ales and
porters.Works well at65-68f.
Australian Ale(Dry):
Complex and woodsy.Ferments out dry.Good to use in brown ales and
porters.Works well at65-68f.
Bavarian Weizen(W.51):
A classic German wheat yeast.Ferments well at 65-70f.
Belgian Wheat(W.52):
Used to produce belgian wit(white)beer.Has a soft elegant finish.
Works well at 65-70f.
British Ale(A.04):
Very good in pale ales and brown ales.Fermentation temp.66f.
Canadian Ale(A07):
Creates a light body,clean ale.Very fruity when fermented cool.Works
well in cream ales andlight beer.Ferments well at 65f.
Dusseldorf Ale(A06):
A German Alt beer yeast.Leaves a full body,spicy sweetness.Works well
at65-70f.
English Ale(A09):
A very strong fermenter.A clean yeast that is neutral in character.
Fermentation temp.65f.
Irish Ale(A.05):
Top fermenting strain.To be used in stouts and porters.Leaves a slight
butterscotch taste.Fermentation temp.65f.
London Ale(A.03):
A very dry pale ale strain.Works well at 66-68f.
Trappist Ale(08):
Alcohol tollerant.A ballanced malty and fruity overtones when fermented
warm.Ferment at 65-70f.
Whitbread Ale(Dry):
Leaves a fruity aroma.Works well at65-68f.
Lager Yeast
Amsterdam Lager(Dry):
All purpos lager yeast that produces a crisp clean Flavor.Works well at58-68f.
Bavarian Lager(L.32):
Use in lagers,bocks,vienna,and marzen.Has a clean malty sweetness.
Fermentation temp.48-50f.
California Lager(L.35):
A california common yeast strain.A sweet woody flavour with mild
fruitiness.Works well at 64-66f.
European Lager(Dry):
An all purpose dry lager yeast that ferments out clean.Works well at58-68f.
Munich Lager(L.33):
A german strain for medium body lagers and bocks.Has a hint of sulfer
when fresh.Gives a smooth and soft profile.Fermentation temp.50f.
Pilsner Lager(L.31):
Produces a lager that is light in body and flavor.Works well at 50f.
St. Louis Lager(L.34):
Good in american style lagers.Leaves a clean crisp fruity flavour.
Works well at 50f.
Special Purpose Yeast
Brettanomyces Lambicus(3220):
This has to do with labics. It produces a odd, horse-like aroma.
Pediococcus Cerevisiae(3200):
Dont ask me how to pronounce this.You might have better luck than me.
Anyway this is a bacteria culture used in lambic beer.It is a slow
growing organism that gives lambic its sour taste.If you are going to use
this a sterile starter should be made one(1) week in advance.
