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Wyeast Laboratories
AVAILABLE JULY THROUGH SEPTEMBER 2012

Wyeast 3191-PC Berliner-Weisse Blend

Beer Styles: Lambics, Geuze, Fruit Lambic, Flanders Red Ale

Profile: This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.


Alc. Tolerance
6% ABV

Flocculation low

Attenuation 73-77%

Temp. Range 68-72°F (20-22°C)


Wyeast 3726-PC Farmhouse Ale Yeast

Beer Styles: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale

Profile: This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.


Alc. Tolerance
12% ABV

Flocculation medium

Attenuation 74-79%

Temp. Range 70-84°F (21-29°C)


Wyeast 3789-PC Trappist Blend

Beer Styles: Belgian Specialty Ale, Belgian Pale Ale, Flanders Red, Oud Bruin
Profile: A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.

Alc. Tolerance 12% ABV
Flocculation medium
Attenuation 75-80%
Temp. Range 68-85°F (18-30°C)



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