peas_and_corn
I'm sorry Dave, I'm afraid I cannot mash that
Wyeast 1056. From their website:
So is this a regular yeast in your brewery? What beers do you use it in most? Thoughts incomparing it to US-05?
Discuss!
YEAST STRAIN: 1056 | American Ale™
Back to Yeast Strain List
Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool (60-66F, 15-19C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or pad filtration recommended.
Origin:
Flocculation: Medium-Low
Attenuation: 73-77%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10% ABV
Styles:
American Amber Ale
American Barleywine
American Brown Ale
American IPA
American Pale Ale
American Stout
Braggot
Brown Porter
Christmas/Winter Specialty Spiced Beer
Cream Ale
Dry Stout
Fruit Beer
Imperial IPA
Irish Red Ale
Other Smoked Beer
Russian Imperial Stout
Spice, Herb, or Vegetable Beer
Strong Scotch Ale
Wood-Aged Beer
So is this a regular yeast in your brewery? What beers do you use it in most? Thoughts incomparing it to US-05?
Discuss!