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Attenuation: 81% Flocculation: Medium Ferment Temp: 59-71F
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Attenuation: 75% Flocculation: High Ferment Temp: 59-68F
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Attenuation: High Flocculation: Medium-High Ferment Temp: 57-70F Alcohol Tolerance: High
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Attenuation: High Flocculation: High Ferment Temp: 59-74F
Alcohol Tolerance: High
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Attenuation: Medium Flocculation: Low Ferment Temp: 59-86F Alcohol Tolerance: Medium-High
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Attenuation: 70% Flocculation: Powdery Ferment Temp: 59-68F
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Attenuation: 70% Flocculation: Powdery Ferment Temp: 59-68F
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Attenuation: Medium Flocculation: Medium Ferment Temp: 57-77F Alcohol Tolerance: Medium-High
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Attenuation: Medium-High Flocculation: High Ferm Temp: 60-72F Alcohol Tolerance: High
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Attenuation: Medium-High Flocculation: Low Ferment Temp: 63-70F Alcohol Tolerance: Medium-High
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Attenuation: High Flocculation: Low Ferment Temp: 59-95F Alcohol Tolerance: High
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Attenuation: High Flocculation: High Ferment Temp: 57-70F Alcohol Tolerance: High
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Attenuation: 86% Flocculation: Low Ferment Temp: 65-75F
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Attenuation: High Flocculation: High Ferment Temp: 54-82F Alcohol Tolerance: Very High
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Attenuation: Medium-High Flocculation: High Ferment Temp: 63-70F Alcohol Tolerance: High
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Attenuation: Medium Flocculation: Low Ferment Temp: 64-70F Alcohol Tolerance: Medium
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Attenuation: High Flocculation: High Ferment Temp: 64-72F Alcohol Tolerance: High
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Attenuation: Very High Flocculation: Medium Ferment Temp: 64-82F Alcohol Tolerance: High
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Attenuation: High Flocculation: High Ferment Temp: 64-73F Alcohol Tolerance: High
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Attenuation: High Flocculation: High Ferment Temp: 64-73F Alcohol Tolerance: High
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Attenuation: High Flocculation: Low Ferment Temp: 64-77F Alcohol Tolerance: Medium
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Attenuation: Very High Flocculation: Medium Ferment Temp: 64-82F Alcohol Tolerance: High
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Attenuation: Very High Flocculation: Medium Ferment Temp: 79-90F Alcohol Tolerance: Very High
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Attenuation: High Flocculation: High Ferment Temp: 64-77F Alcohol Tolerance: High
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Safbrew BE-256 ferments fast with very high attenuation, contributing subtle, well-balanced aromas. In high-gravity brews, it can produce beers with up to 11% ABV.
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LalBrew® New England is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer.
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LalBrew Köln® is ideal for brewing traditional Kölsch-style beers and other neutral ales.
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LalBrew Voss Kviek ferments very fast under warm conditions and is considered relatively neutral at high temperatures.
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WildBrew Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Styles and American Wild Ales, and its resistance to hops make it perfect for Sour IPA's.
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