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Wyeast Laboratories

Private Collection - Activator 125ml

 
 

APRIL - JUNE 2013

 
 
Wyeast 2575-PC Kolsch II Yeast
 
Beer Styles: Kölsch, Northern German Altbier, Düsseldorf Altbier
Profile: This authentic Kolsch strain from one of Germany’s leading brewing schools has a rich flavor profile which accentuates a soft malt finish. It has low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers.
 
Alc. Tolerance          12% ABV
Flocculation             low
Attenuation             73-77%
Temp. Range           55-70°F (13-21°C)
 
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 3739-PC Flanders Golden Ale Yeast
 
Beer Styles: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quad, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale.
Profile: This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. 3739-PC is a robust & versatile strain that performs nicely in a broad range of Belgian styles.
 
Alc. Tolerance           12% ABV
Flocculation              medium-low
Attenuation               74-78%
Temp. Range             64-80°F (18-27°C)
 


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