Wyeast 1028 London Ale Yeast Rich minerally profile, bold
woody slight diacetyl production. Medium flocculation. Apparent attenuation 73-77%. Optimum fermentation temperature: 68 deg. F (20 deg. C). Complex, woody, tart, with strong mineral notes. (
source)
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Cooper's Ale (Cooper's)
All-purpose dry ale yeast. It produces a complex woody, fruity beer at warm temperatures. More heat tolerant than other strains, 65-75¡F; recommended for summer brewing. Medium attenuation and flocculation. (source)
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Wyeast 1728 Scottish Ale Yeast - Complex,
woody, fruity esters in character, ideally suited for Scottish style ales, smoked beers and high gravity ales. Recommended Temperature Range 55-70 °F (12-21 °C) (
source)
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Wyeast 2035 - [/FONT][FONT=Helvetica, Arial]
American Lager Yeast - [/FONT][FONT=Helvetica, Arial]
Unlike American pilsner styles. It is bold, complex and woody. Produces slight diacetyl. Medium flocculation, apparent attenuation 73-77%. This yeast allegedly is the on used by August Schell in New Ulm, MN. Wyeast 2035 is reported to have raspberry notes if fermented at 65F. [/FONT](ibid)
Google is your friend!
Keep in mind that Daniels isn't going to do your work for you. He presumes a certain amount of knowledge regarding ingredients and techniques. In other words, he ain't gonna hold your hand and walk you through every step. You'll notice he didn't list exact brands for other ingredients, either. That's because products change. Lallemand/Danstar used to market a yeast called Manchester that reportedly had a woody note. That yeast hasn't been available for years. What if Daniels had told you to go buy that yeast?
Those characteristics aren't useless, Piotr. You just haven't developed enough knowledge and experience to know what products/ingredients exhibit those traits. Don't blame Daniels for
your lack of knowledge. Master your craft.
Regards,
Bob