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Wyeast Laboratories

 Private Collection Activator 125 ml

 
WINTER WARMERS
AVAILABLE FROM JANUARY THROUGH MARCH 2015
 
 

Wyeast 1203-PC Burton IPA Blend™

Beer Styles: Traditional and Historical English IPA, English Pale Ale, English Bitter styles, Robust Porter, Foreign Stouts.
Profile: The revival of interest in historic and classic English IPA styles calls for a specialized yeast – this blend highlights hop bitterness and aroma while still allowing full expression of authentic water profiles and pale malts. Low to moderate ester level can be manipulated through fermentation temperature and pitching rate. Palate finish is typically neutral to mildly fruity with some maltiness. Good flocculation characteristics make this an excellent candidate for cask conditioning.
 
Alc. Tolerance         10% ABV
Flocculation             med-high
Attenuation             71-74%
Temp. Range           64-74°F (18-23°C)
 

Wyeast 2002-PC Gambrinus Lager™

Beer Styles: Bohemian Pilsner, Vienna Lager, Dortmunder, Classic American Pilsner, Premium American Lager, Doppelbock, Dark American Lager, Traditional Bock, Schwarzbier
Profile: Czech-style lager strain with very mild floral aroma, nice lager character in nose. Malt dominates profile with subtle floral/fruit notes. Full,complex flavor profile with full mouth feel. Finishes soft and smooth with nice lingering maltiness.
 
Alc. Tolerance            9% ABV  
Flocculation               medium-high
Attenuation                71-75%             
Temp. Range              46-56°F (8-13°C)
 

Wyeast 3864-PC Canadian/Belgian Ale™

Beer Styles: Belgian Dubbel and Tripel, Belgian Specialty Ale, Belgian Golden Strong, Biere de Garde, Witbier
Profile: This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermentation temperatures.
 
Alc. Tolerance           12% ABV
Flocculation              medium
Attenuation               75-79%
Temp. Range             65-80°F (18-27°C)
 
 
FUNKY SPRING
AVAILABLE FROM APRIL THROUGH JUNE 2015
 

Wyeast 3191-PC Berliner Weisse Blend™

 

Beer Styles: Berliner Weisse, 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 3538-PC Leuven Pale Ale™

 

Beer Styles: Belgian Pale Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown Ale
Profile: This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. 3538 is an excellent choice for a wide variety of Belgian beer styles.
 

 

Alc. Tolerance           12% ABV

Flocculation               high

Attenuation                75-78%

Temp. Range              65-80°F (18-27°C)

 

Wyeast 5151-PC Brettanomyces claussenii™

 

Beer Styles: Old Ale, Historic Porters & Milds, Foreign Extra Stout, Wild & Sour Ales, Fruit Lambic, Flemish Red Ale, Belgian Specialty Ales
Profile: Notes of tropical fruit, pineapple and, to a lesser extent, peach and blueberry round out a classic Brett profile. Produces “horse blanket,” leathery, and smoky character, but at lower level than other Brett strains. Can be used as the primary strain for fermenting, but is often used after a primary fermentation with an S. cerevisiae strain, and in blends to produce sour beers. It is highly attenuative, given proper time to fully ferment out, and is known to create a pellicle during fermentation.

 

Alc. Tolerance           12% ABV

Flocculation               low

Attenuation                80%+

Temp. Range             65-80°F (18-27°C)



 


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