landhoney
Well-Known Member
Ok, I will:
Wyeast 2575PC
Kolsch II
An authentic Kolsch strain from one of Germanys leading brewing schools. The rich flavor profile accentuates a soft malt finish. Low or no detectable diacetyl production. Will also ferment well at colder temperatures for fast lager type beers.
Attenuation 73-77%
Alc. Tolerance 10%
Flocculation low
Temperature Range 55-70ºF (13-21ºC)
Wyeast 2450PC
Dennys Favorite 50
A mainstay of one of our local homebrewers, Mr. Denny Conn, this terrific all-round yeast can be used for almost any style beer. It is unique in that it produces a big mouthfeel and helps accentuate the malt, caramel, or fruit character of a beer without being sweet or under-attenuating. A great yeast for extract brewers and for fruit beers.
Attenuation 74-76%
Alc. Tolerance 10%
Flocculation low
Temperature Range 60-70ºF (15-21ºC)
Wyeast 3763PC
Roeselare Ale Blend
A blend of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct pie cherry sourness from a Brettanomyces culture. Aging for up to 18 months is required for full flavor profile and acidity to develop. Will produce a very dry profile due to super-attenuative nature of mixed cultures.
Attenuation 80%+
Alc. Tolerance 11%
Flocculation variable
Temperature Range 65-85ºF (18-30ºC)
I knew Roeselare was coming out again, but "Denny's" CL-50 is a huge suprise. How did I miss this? Homebrewing is such a great community, our yeast suppliers are really tailoring things for us and what we know/discuss, pretty unique. Get those Flanders/Bruins going guys while 3763 lasts!
Wyeast 2575PC
Kolsch II
An authentic Kolsch strain from one of Germanys leading brewing schools. The rich flavor profile accentuates a soft malt finish. Low or no detectable diacetyl production. Will also ferment well at colder temperatures for fast lager type beers.
Attenuation 73-77%
Alc. Tolerance 10%
Flocculation low
Temperature Range 55-70ºF (13-21ºC)
Wyeast 2450PC
Dennys Favorite 50
A mainstay of one of our local homebrewers, Mr. Denny Conn, this terrific all-round yeast can be used for almost any style beer. It is unique in that it produces a big mouthfeel and helps accentuate the malt, caramel, or fruit character of a beer without being sweet or under-attenuating. A great yeast for extract brewers and for fruit beers.
Attenuation 74-76%
Alc. Tolerance 10%
Flocculation low
Temperature Range 60-70ºF (15-21ºC)
Wyeast 3763PC
Roeselare Ale Blend
A blend of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct pie cherry sourness from a Brettanomyces culture. Aging for up to 18 months is required for full flavor profile and acidity to develop. Will produce a very dry profile due to super-attenuative nature of mixed cultures.
Attenuation 80%+
Alc. Tolerance 11%
Flocculation variable
Temperature Range 65-85ºF (18-30ºC)
I knew Roeselare was coming out again, but "Denny's" CL-50 is a huge suprise. How did I miss this? Homebrewing is such a great community, our yeast suppliers are really tailoring things for us and what we know/discuss, pretty unique. Get those Flanders/Bruins going guys while 3763 lasts!
