Labels:text | newspaper | black and white OCR: Dry Wine Yeast Dry Yeast Wine yeast in beer? Wine yeast should be used in all barleywine-style beers and meads with starting gravities higher than 1.080, as beer yeast can become pickled in its own alcohol when working such strong worts. Wine yeast will add a slight vinous character to beer. Use 2 five gram packs per 5 gallons of wort. Like ale beer yeast, wine yeast must be fermented at a minimum of 60" F. to pre- Brewing yeast in dry form has the con- vent stuck fermentations. siderable advantage of durability and ease of use, although the beer produced PASTEUR CHAMPAGNE An alcohol Ly current dry yeast is not quite as resistant, hard settling yeast that leaves clean flavored (except with wine yeast). a vinous character when used in beer. Accordingly. the best dry yeast beers Suitable for strong ales and barley are usually stronger in flavor. wines. Produced by Red Star. 5 grams Y04 700 YEAST STARTER BOTTLES If you WILLIAM'S DRY ALE YEAST We make yeast starters, our heat-resistant have selected a new strain for our COTE DES BLANCS An attenuative glass Erlenmeyer flasks are perfect for William's Dry Ale Yeast, one that is both wine yeast that accentuales the aromatic preparing the starter solution (use 2 ta- resistant to the rigors of drying and ca- honey character of mead (honey wine). blespoons of any malt extract in 300 ml pable of producing a clean, crisp charac- Ferments barleywine or mead to a clean of water) and growing the yeast. Put the ter in beer, Dried in small batches for light finish. Formerly named Epernay. butlle directly on your stove to boil and consistency and freshness, and pack- 5 grams YO1 70¢ then cool before adding yeast to mini- aged under sterile conditions. Our dry mize the chance of infection .. ale yeast is fast starting and attenuative. LAVIN KIV-1116 Produces a very and is suitable for ales benefiting from a clean and light flavored barleywine or Withstands temperatures of over 700" F. drier character. 14 grams Y03 $1.80 mead, with less aromatic character than Seal the 500 ml bottle with & #7 stopper, Cote Des Blancs. 5 grams Y07 90¢ while the 1000 ml requires & # stopper. WILLIAM'S DRY LAGER YEAST Pro- 500 ml. boule (for 5 gal. starters) is pic- duced in small batches, and packaged LAVIN EC-1118 Ferments mead or tured. Airlock and stopper not included. under sterile conditions. It produces a barleywine to a strong finish, with a no. 500 ml. Botfie E70 84.90 dry, slightly thin beer with vague fruity- ticeable sharp vinous character. 1000 ml. Bottle E71 87.90 citric flavors in the aftertaste. 5 grams Y08 90¢ [see musecked shoppers on page 12, sirinckes on pogr: 11) 14 gTITS Y06 $1.80 William's Liquid Yeast Characteristics Preparing Dry Yeast Strain Growth Settling Temperature Abbey Ale 7 5 60 to 30 degrees F. American Lager 5 8 18 to 75 degrees F. Bay Area Lager 6 7 55 to 75 degrees F. Bavarian Lager G 18 to 75 degrees F. Brewery Ak 7 8 60 to 35 degrees F. Burton Ale 8 6 60 to 85 degrees F California Ale 6 55 co 80 degrees F Danish lager 5 6 48 to 72 degrees F German Alt 5 60 to 80 degrees F. Munich Lager 6 5 48 to 75 degrees F. Triple Pack Ait: 60 to 80 degrees F. Wheat Beer 60 to 80 degrees F. Growth - The faster the rate of growth, the higher the number. Faster growth rates Sanitize a cup and add 6 oz. of 95 to generally mean faster wort starting. 105' F. water. Stir in dry yeast (with a sterile spoon), cover, and wait 15 Settling - The more thoroughly the yeast settles out, the bigher the number. minutes before pitching. Temperature - Temperature ranges we have found to produce good beer. Ideally, iles should be fermented at 60' to 65' F ., lagers at 55" to 60' F. 33
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