LiverDance
Active Member
I did a seach and couldn't find any real expericence with the description of the flavor profile that 1098 gives, does anyone have any they would like to share?
Wyeast 1098
- Thread starter LiverDance
- Start date
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Otis The Drunk
Well-Known Member
Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well balanced. Ferments well down to 65°F (18°C).
Flocculation: Medium-High
Attenuation: 73-75%
Temperature Range: 64-72 F, 18-22C
Alcohol Tolerance: 10% ABV
Styles:
Blonde Ale
English Barleywine
Northern English Brown Ale
Robust Porter
Scottish Export 80/-
Scottish Heavy 70/-
Scottish Light 60/-
Flocculation: Medium-High
Attenuation: 73-75%
Temperature Range: 64-72 F, 18-22C
Alcohol Tolerance: 10% ABV
Styles:
Blonde Ale
English Barleywine
Northern English Brown Ale
Robust Porter
Scottish Export 80/-
Scottish Heavy 70/-
Scottish Light 60/-
adamjab19
Well-Known Member
Just put this into my pumpkin ale. No starter just 2 teaspoons of yeast nutrient. Took off like a bullet!
Professor Frink
Well-Known Member
It's a great yeast - pretty neutral and allows malt flavors to come through. I use it all the time.
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