J
Jovial_Monk
Guest
I have ordered some small sachets of:
1882 Thames Valley Ale Yeast II. Slightly fruitier and more malty on the palate than 1275. Well balanced with a clean, dry finish. The source of 1275 and 1882 uses them together to produce a highly complex flavor profile and spicy character.
Flocculation: high; Apparent attenuation: 73-77% 62-72 F
3864 Canadian/Belgian Style Yeast. From a Canadian brewery which produces many styles of classic Belgian beers. Mild phenolics, which increase with increased fermentation temperatures. Low ester profile with a dry, slightly tart finish. Complex and well-balanced, alcohol tolerant. Flocculation: medium: Apparent attenuation: 75-79% 65-80 F
Available July-September
As well I have ordered some other yeasts to keep the range of very fresh yeasts going, while the White Labs yeasts should be here next week.
The next two WYeast seasonals are:
2633 Octoberfest Lager Blend. A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style. Attenuates well while still leaving plenty of malt character and mouth feel. Low in sulfur production. Flocculation: medium-low; Apparent attenuation: 73-77% 48-58 F
3724 Belgian Saison Yeast. Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Flocculation: low; Apparent attenuation: 76-80% 70-85 F
Available October- December
If you want some please let me know
Jovial Monk
PS also some more light UK crystal, some carared and some cara-amber, as well as more rye malt and UK torrefied wheat
1882 Thames Valley Ale Yeast II. Slightly fruitier and more malty on the palate than 1275. Well balanced with a clean, dry finish. The source of 1275 and 1882 uses them together to produce a highly complex flavor profile and spicy character.
Flocculation: high; Apparent attenuation: 73-77% 62-72 F
3864 Canadian/Belgian Style Yeast. From a Canadian brewery which produces many styles of classic Belgian beers. Mild phenolics, which increase with increased fermentation temperatures. Low ester profile with a dry, slightly tart finish. Complex and well-balanced, alcohol tolerant. Flocculation: medium: Apparent attenuation: 75-79% 65-80 F
Available July-September
As well I have ordered some other yeasts to keep the range of very fresh yeasts going, while the White Labs yeasts should be here next week.
The next two WYeast seasonals are:
2633 Octoberfest Lager Blend. A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style. Attenuates well while still leaving plenty of malt character and mouth feel. Low in sulfur production. Flocculation: medium-low; Apparent attenuation: 73-77% 48-58 F
3724 Belgian Saison Yeast. Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Flocculation: low; Apparent attenuation: 76-80% 70-85 F
Available October- December
If you want some please let me know
Jovial Monk
PS also some more light UK crystal, some carared and some cara-amber, as well as more rye malt and UK torrefied wheat
