chickens4life said:I use wyeast Scottish ale yeast for most of my lean ales, it attenuates quite high. It does require lower temps and takes a little longer than some other clean yeast, so I may be switching some time rather soon, probably to us-05 and or a British strain.
I tried WLP007 Dry English ale yeast and it's my new favorite.
Short lag time, high alchol tolerance, 80% attenuation potential, Highly floculant and very quick to ferment out.
after all, beer is only four ingredients: water, malt, yeast and hops.
I love Scottish ale from wyeast since it works at such low temps for a super cool fermentation. I use it for just about all my porters and my most recent wee heavy. It seems to work well for cleaner malty beers.
I recently used Wyeast 2565 Kolsch for a Kolsch, Wheat, and now a Rye IPA. That is one fantastic yeast. I love the huge billowing krausen it makes (hard to knock down). It's a bit of a non-flocculator, but nothing a hard cold crash can't cure.
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