Labels:text | newspaper | black and white | paper OCR: BEER YEASTS CHUILE Puro Liquid Yeast For the serious brewer, we proudly recommend yeast cultures from Wyeast Laboratories and G. W. BREWER'S BREWER'S Kent, Inc. They are more expensive than dry CHOICE CHOICE Pure Liquid Yeast Pure Liquid Yeast yeasts, but worth every penny. See page 11 for Pyrex Erlenmeyer Flasks and Probe Thermom- eter for growing your yeast cultures. Ask for our -------- free handout "Growing Your Yeast Cultures" by LASORATORY DESTES Byron Burch, page 15. 1 TWI RIVERAGI TIOFIE ----- St. Louis Lager Yeast (#2007) Used by a well-known American brewery, this Pasteur Champagne Yeast (#3021) yeast tends to produce crisp, clean flavors. Fer- Recommended yeast for Strong Beers, and ments down to 40 degrees F. Barley Wines. New Ulm Lager Yeast (#2035) Chico Ale Yeast (#1056) This yeast produces a bit more fruitiness than the This clean, neutral-flavored yeast ferments down St. Louis. Reminiscient of a brewery in southern to 50 degrees F ., and is one of the rare ale yeasts Minnesota. that can even be used for lagers. Bavarian Lager Yeast (#2206) British Ale Yeast (#1028) Rich, complex yeast which accents maltiness, This strain is noted for a distinct aroma frequently with a touch of sweetness in the finish. Great identified with Worthington White Shield. for Bocks and Viennas Bohemian Lager Yeast (#2124) British Ale Yeast (#1098) Whitbread. Improved pilsener strain. German Ale Yeast (#1007) Danish Lager Yeast (#2042) A true top fermenter, a good all-around strain, Not as floculant as some strains, accents hop complex but mild. character, making it a good choice for a north German Altbier Yeast (#1338) German-style Pils. This distinct strain helps produce the "old beer" German Lager Yeast (#2308) style of ale that predates the lager revolution of the 19th century. This very complex strain produces exceptional, frequently prizewinning, beers. Two thirds of the Irish Stout Yeast (#1084) fermentation should take place at 45-47 degrees A richly complex yeast with buttery overtones. F. The rest of the fermentation should take place Perfect for stouts and porters. at 55-65 degrees. Requires three weeks of lagering. German Wheat Yeast (#3056) California Lager Yeast (#2112) Low in phenolic "spiciness" typical of most Warm fermenting, to 52F ., bottom cropping lager weizenbiers. strain. Highly floculant, compact sediment, Weihenstephan Wheat Yeast (#3068) attenuation between 72-76. Use for SteamTM and High in phenolic "spiciness". British Ale styles of Beer. "Kent" Wheat Yeast Czech Lager Yeast (#2278) High in phenolic "spiciness", develops slowly Highly attenuative, low ester production even but, good clove character after about a month. with high-gravity beers. Belgian Ale Yeast (#1214) Kolsch Yeast (#2565) Top fermenting, floculant, high alcohol tolerance. Good flocculating, low ester production with some Use to make Belgian Doubles, Triples and some sulfur production. A very "lagerlike" ale strain. British Barley Wines. 71 - 75% Attenuation. Brewer's Choice yeast cultures come in a 50 ml. double envelope pack for $3.95. (Shipping weight is 4 oz. per pack.) 8
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