Labels:text | letter | black and white | paper OCR: GREAT FERMENTATIONS WYEAST INFORMATION SHEET of Marin E ASTS LIQUID YEAST PROFILES 87 LARKSPUR ST. - SAN RAFAEL, CA 94901 - 415/459-2520 Ales Saccharomyces Cerevisiae Ale yeants should generally be fermented between 60 and 75 degrees. 1007 German Ale: A true ale yeast producing a very rocky head. May need to be skimmed. Ferments down to 55 F. Finishes dry and crisp. Good for wheat beers where "clove nose" isn't wanted - dry clean ales - Brew-Pub style fruit beers. High flocculation. Attenuation 73 - 771. 1084 Irish Stout: Some diacetyl production. Smooth and full bodied, good for stouts, scotch ales, porters. Medium flocculation and apparent attenuation of 71 - 75%. 1338 European "Altbier": From Wissenschaftliche in Munich. Produces a thick frosting-like head during fermentation. Good for rich, malty ales. High flocculation. Attenuation 67 - 711. 1098 British "Whitbread": Ferments dry and crisp, slightly tart and well balanced. Ferments well down to 55 F. Medium flocculation and apparent attenuation 73 -75%. 1056 American "Chico": Ferments dry, finishes soft, smooth and clean, and is very well balanced. The perfect yeast when you don't want yeast as a flavor element. Good for Brew-Pub atyle fruit beers. Very clean. Fermento well down to 50 F. Low focculation. Attenuation 73 - 75% 1028 London: Rich, minerally profile, bold & oaky with slight diacetyl production. Good for English bitters, porters and brown ales. Medium flocculation. Apparent attenuation 73 - 778. 1214 Belgian "Chimay": Rich and spicy, very complex with hints of clove and allspice. Good for high gravity doubles, triples and barley wines. Try it in your next fruit beer! Ferments well to 55 F. Floculation is high, but clears well. Apparent attenuation 71 - 75%. Lager Saccharomyces Uvarum Lager yeasts should generally be fermented between 45 and 55 degrees, and then lagered between 32 and 45 P. Unless a starter culture is made, they should be started at room temperature, and cooled off only after active fermentation begins. If you wish to innoculate the wort at 60 F. or below, a quart of active culture within 15 degrees of the wort temperature should be used. 2007 Pilzen "St. Louis": For light pilsners. Ferments dry, crisp, clean and light. Ferments up to 60 F. with moderate success. Flocculation medium. Apparent attenuation 71 - 75%. 2308 Hunich: : From Wissenschaftliche in Munich #308. Sometimes unstable. Produces large amounts of diacetyl which can ruin the flavor of a lager beer. However, when the yeast is warmed up to finish fermentation, it reabsorbs the bulk of this unwanted diacetyl. The results can be heavenly, Should be fermented at 45 to 50 F ., then warmed to 55 to 60 F. to finish fermentation, then lagered below 45 F ., preferably around 32 F. This yeast produces a smooth, well rounded, full bodied beer. Medium flocculation, apparent attenuation 73 - 778. 2042 Danish: Rich yet crisp and dry. Soft light profile which accentuates hop characteristics. Flocculation is low, apparent attenuation is 73 -77%. 2206 Bavarian: Rich flavor, full-bodied, malty and clean. More stable than #308. Good for full bodied lagers & bocks. Perments well to 58 F. Medium flocculation. Attenuation 73-778. 2035 American "New Ulm": Unlike American pilsner styles. Bold, complex and woody, produces alight diacetyl. This is one you either love of hate. Good in everything if you like it, and nothing if you don't. Medium flocculation, apparent attenuation 73 - 778.
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