AVAILABLE JANUARY THROUGH MARCH 2011
Wyeast 1581-PC Belgian Stout Yeast
Beer Styles: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quad, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Saison
Profile: A very versatile ale strain from Belgium. Excellent for Belgian stout and Belgian Specialty ales. Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics.
Alc. Tolerance 12% ABV
Flocculation Medium
Attenuation 70-85%
Temp. Range 65-75°F (18-24°C)
Wyeast 1882-PC Thames Valley II Yeast
Beer Styles: Ordinary and Special Bitters, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout
Profile: This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.
Alc. Tolerance 10% ABV
Flocculation high
Attenuation 72-78%
Temp. Range 60-70°F (15-21°C)
Wyeast 2487-PC Hella Bock Yeast
Beer Styles: Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock
Profile: Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation.
Alc. Tolerance 12% ABV
Flocculation medium
Attenuation 70-74%
Temp. Range 48-56°F (9-13°C)
