diff --git a/data/DefaultContent001-OriginalDefaultData.xml b/data/DefaultContent001-OriginalDefaultData.xml index ad2874c2..23e54874 100644 --- a/data/DefaultContent001-OriginalDefaultData.xml +++ b/data/DefaultContent001-OriginalDefaultData.xml @@ -1,5 +1,7 @@ + 5.5 gal - All Grain - 10 gal Igloo Cooler @@ -9917,82 +9919,6 @@ Use for distinctive pale ales strongly hopped. Very hard water accentuates the - - Danstar - Nottingham - 1 - Ale -
Dry
- 0.0110014 - FALSE - Danstar - - 18 - 24 - Low - 80 - - - 0 - 0 - FALSE - - - Danstar - Windsor Ale - 1 - Ale -
Dry
- 0.011 - TRUE - Danstar - - 18 - 24 - Low - 70 - - - 0 - 0 - FALSE - - - Safale S-04 - 1 - Ale -
Dry
- 0.011 - TRUE - Safale - - 15 - 24 - Low - 75 - - - 0 - 0 - FALSE - - - Safale S-05 - 1 - Ale -
Dry
- 0.011 - FALSE - Safale - - 15 - 24 - Low - 75 - - - 0 - 0 - FALSE - TeckBrew 07 - English Ale 1 @@ -10155,2341 +10081,6 @@ Toler 5 FALSE - - WLP001 - California Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 001 - 20 - 23 - Medium - 75 - This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. - - 0 - 10 - FALSE - - - WLP002 - English Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 002 - 18 - 20 - Very High - 66 - A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. - - 0 - 10 - FALSE - - - WLP004 - Irish Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 004 - 18 - 20 - Medium - 71 - This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. - - 0 - 10 - FALSE - - - WLP005 - British Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 005 - 18 - 21 - High - 70 - This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. - - 0 - 10 - FALSE - - - WLP006 - Bedford British - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 006 - 18 - 21 - High - 76 - Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale. - - 0 - 10 - FALSE - - - WLP007 - Dry English Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 007 - 18 - 21 - Medium - 75 - Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. - - 0 - 10 - FALSE - - - WLP008 - East Coast Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 008 - 20 - 23 - Medium - 72 - Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales. - - 0 - 10 - FALSE - - - WLP009 - Australian Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 009 - 18 - 21 - High - 72 - Produces a clean, malty beer. Pleasant ester character, can be described as "bready." Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation. - - 0 - 10 - FALSE - - - WLP011 - European Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 011 - 18 - 21 - Medium - 67 - Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers. - - 0 - 10 - FALSE - - - WLP013 - London Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 013 - 19 - 22 - Medium - 71 - Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. - - 0 - 10 - FALSE - - - WLP022 - Essex Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 022 - 19 - 21 - Medium - 73 - Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. - - 0 - 10 - FALSE - - - WLP023 - Burton Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 023 - 20 - 23 - Medium - 72 - From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts. - - 0 - 10 - FALSE - - - WLP028 - Edinburgh Scottish Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 028 - 18 - 21 - Medium - 72 - Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. - - 0 - 10 - FALSE - - - WLP029 - German Ale/Kölsch Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 029 - 18 - 21 - Medium - 75 - From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. - - 0 - 10 - FALSE - - - WLP036 - Dusseldorf Alt Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 036 - 18 - 21 - Medium - 68 - Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. - - 0 - 10 - FALSE - - - WLP037 - Yorkshire Square Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 037 - 18 - 21 - High - 70 - This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales. - - 0 - 10 - FALSE - - - WLP038 - Manchester Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 038 - 18 - 21 - High - 72 - Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer. - - 0 - 10 - FALSE - - - WLP039 - Nottingham Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 039 - 19 - 21 - Medium - 77 - British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts. - - 0 - 10 - FALSE - - - WLP041 - Pacific Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 041 - 18 - 20 - High - 67 - A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts. - - 0 - 10 - FALSE - - - WLP051 - California Ale V Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 051 - 19 - 21 - Medium - 72 - From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. - - 0 - 10 - FALSE - - - WLP060 - American Ale Yeast Blend - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 060 - 20 - 22 - Medium - 76 - Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation. - - 0 - 10 - FALSE - - - WLP080 - Cream Ale Yeast Blend - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 080 - 18 - 21 - Medium - 77 - This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast. - - 0 - 10 - FALSE - - - WLP090 - San Diego Super Yeast - 1 - Ale -
Liquid
- 0.011 - FALSE - White Labs - 090 - 18 - 20 - High - 80 - A super clean, super fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to WLP001 but it generall ferments faster. - - 0 - 10 - FALSE - - - WLP099 - Super High Gravity Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 099 - 18 - 21 - Medium - 80 - Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities. - - 0 - 10 - FALSE - - - WLP300 - Hefeweizen Ale Yeast - 1 - Wheat -
Liquid
- 0.035 - FALSE - White Labs - 300 - 20 - 22 - Low - 74 - This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. - - 0 - 10 - FALSE - - - WLP320 - American Hefeweizen Ale Yeast - 1 - Wheat -
Liquid
- 0.035 - FALSE - White Labs - 320 - 18 - 21 - Low - 72 - This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. - - 0 - 10 - FALSE - - - WLP351 - Bavarian Weizen Yeast - 1 - Wheat -
Liquid
- 0.035 - FALSE - White Labs - 351 - 19 - 21 - Low - 75 - Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves." - - 0 - 10 - FALSE - - - WLP380 - Hefeweizen IV Ale Yeast - 1 - Wheat -
Liquid
- 0.035 - FALSE - White Labs - 380 - 19 - 21 - Low - 76 - Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher. - - 0 - 10 - FALSE - - - WLP400 - Belgian Wit Ale Yeast - 1 - Wheat -
Liquid
- 0.035 - FALSE - White Labs - 400 - 19 - 23 - Low - 76 - Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. - - 0 - 10 - FALSE - - - WLP410 - Belgian Wit II Ale Yeast - 1 - Wheat -
Liquid
- 0.035 - FALSE - White Labs - 410 - 19 - 23 - Low - 72 - Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers. - - 0 - 10 - FALSE - - - WLP500 - Trappist Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 500 - 18 - 22 - Medium - 77 - From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. - - 0 - 10 - FALSE - - - WLP510 - Belgian Bastogne Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 510 - 19 - 22 - Medium - 77 - A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More clean fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. - - 0 - 10 - FALSE - - - WLP515 - Antwerp Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 515 - 19 - 21 - Medium - 76 - Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile. - - 0 - 10 - FALSE - - - WLP530 - Abbey Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 530 - 19 - 22 - Medium - 77 - Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. - - 0 - 10 - FALSE - - - WLP540 - Abbey IV Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 540 - 19 - 22 - Medium - 78 - An authentic Trappist style yeast. Use for Belgian style ales, dubbels, trippels, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low). - - 0 - 10 - FALSE - - - WLP545 - Belgian Strong Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 545 - 19 - 22 - Medium - 81 - From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers. - - 0 - 10 - FALSE - - - WLP550 - Belgian Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 550 - 20 - 26 - Medium - 81 - Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500. - - 0 - 10 - FALSE - - - WLP565 - Belgian Saison I Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 565 - 20 - 24 - Medium - 70 - Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity Saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. - - 0 - 10 - FALSE - - - WLP566 - Belgian Saison II Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 566 - 20 - 26 - Medium - 81 - Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565. - - 0 - 10 - FALSE - - - WLP568 - Belgian Style Saison Ale Yeast Blend - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 568 - 21 - 27 - Medium - 75 - This blend melds Belgian style ale and Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created. - - 0 - 10 - FALSE - - - WLP570 - Belgian Golden Ale Yeast - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 570 - 20 - 24 - Low - 75 - From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. - - 0 - 10 - FALSE - - - WLP575 - Belgian Style Ale Yeast Blend - 1 - Ale -
Liquid
- 0.035 - FALSE - White Labs - 575 - 20 - 24 - Medium - 77 - A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'. - - 0 - 10 - FALSE - - - WLP630 - Berliner Weisse Blend - 1 - Ale -
Liquid
- 0.0350002722816 - FALSE - White Labs - 630 - 20 - 22 - Medium - 75 - A blend of traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse. - - 0 - 10 - FALSE - - - WLP645 - Brettanomyces clausenii - 1 - Ale -
Liquid
- 0.0350002722816 - FALSE - White Labs - 645 - 0 - 32 - Medium - 75 - Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus. - - 0 - 10 - FALSE - - - WLP650 - Brettanomyces bruxellensis - 1 - Ale -
Liquid
- 0.0350002722816 - FALSE - White Labs - 650 - 0 - 32 - Medium - 75 - - - 0 - 10 - FALSE - - - WLP653 - Brettanomyces lambicus - 1 - Ale -
Liquid
- 0.0350002722816 - FALSE - White Labs - 653 - 0 - 32 - Medium - 75 - High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers. - - 0 - 10 - FALSE - - - WLP655 - Belgian Sour Mix 1 - 1 - Ale -
Liquid
- 0.0350002722816 - FALSE - White Labs - 655 - 0 - 32 - Medium - 75 - A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. - - 0 - 10 - FALSE - - - WLP670 - American Farmhouse Blend - 1 - Ale -
Liquid
- 0.0350002722816 - FALSE - White Labs - 670 - 20 - 22 - Medium - 79 - Inspired by local American brewers crafting semi- traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers. - - 0 - 10 - FALSE - - - WLP675 - Malolactic Bacteria - 1 - Ale -
Liquid
- 0.0350002722816 - FALSE - White Labs - 675 - 0 - 32 - Medium - 75 - Malolactic fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine. - - 0 - 10 - FALSE - - - WLP677 - Lactobacillus Bacteria - 1 - Ale -
Liquid
- 0.0350002722816 - FALSE - White Labs - 677 - 0 - 32 - Medium - 75 - This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze. - - 0 - 10 - FALSE - - - WLP700 - Flor Sherry Yeast - 1 - Wine -
Liquid
- 0.035 - FALSE - White Labs - 700 - 21 - 25 - Medium - 80 - This yeast develops a film (flor) on the surface of the wine. Creates green almond, granny smith and nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles. For use in secondary fermentation. Slow fermentor. - - 0 - 10 - FALSE - - - WLP705 - Sake Yeast - 1 - Wine -
Liquid
- 0.035 - FALSE - White Labs - 705 - 21 - 25 - Medium - 80 - For use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance. - - 0 - 10 - FALSE - - - WLP715 - Champagne Yeast - 1 - Champagne -
Liquid
- 0.035 - FALSE - White Labs - 715 - 21 - 24 - Low - 75 - Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral. - - 0 - 10 - FALSE - - - WLP718 - Avize Wine Yeast - 1 - Wine -
Liquid
- 0.035 - FALSE - White Labs - 718 - 16 - 32 - Low - 80 - Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays. - - 0 - 10 - FALSE - - - WLP720 - Sweet Mead/Wine Yeast - 1 - Wine -
Liquid
- 0.035 - FALSE - White Labs - 720 - 21 - 24 - Low - 75 - A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling. - - 0 - 10 - FALSE - - - WLP727 - Steinberg-Geisenheim Wine Yeast - 1 - Wine -
Liquid
- 0.035 - FALSE - White Labs - 727 - 10 - 32 - Low - 80 - German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewürztraminer. Moderate fermentation characteristics and cold tolerant. - - 0 - 10 - FALSE - - - WLP730 - Chardonnay White Wine Yeast - 1 - Wine -
Liquid
- 0.035 - FALSE - White Labs - 730 - 10 - 32 - Low - 80 - Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate. - - 0 - 10 - FALSE - - - WLP735 - French White Wine Yeast - 1 - Wine -
Liquid
- 0.035 - FALSE - White Labs - 735 - 16 - 32 - Low - 80 - Classic yeast for white wine fermentation. Slow to moderate fermenter and foam producer. Gives an enhanced creamy texture. - - 0 - 10 - FALSE - - - WLP740 - Merlot Red Wine Yeast - 1 - Wine -
Liquid
- 0.035 - FALSE - White Labs - 740 - 16 - 32 - Low - 80 - Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is well suited for Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon. - - 0 - 10 - FALSE - - - WLP749 - Assmanshausen Wine Yeast - 1 - Wine -
Liquid
- 0.035 - FALSE - White Labs - 749 - 10 - 32 - Low - 80 - German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermenter which is cold tolerant. - - 0 - 10 - FALSE - - - WLP750 - French Red Wine Yeast - 1 - Wine -
Liquid
- 0.035 - FALSE - White Labs - 750 - 16 - 32 - Low - 80 - Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile. - - 0 - 10 - FALSE - - - WLP760 - Cabernet Red Wine Yeast - 1 - Wine -
Liquid
- 0.035 - FALSE - White Labs - 760 - 16 - 32 - Low - 80 - High temperature tolerance. Moderate fermentation speed. Excellent for full-bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc. - - 0 - 10 - FALSE - - - WLP770 - Suremain Burgundy Wine Yeast - 1 - Wine -
Liquid
- 0.035 - FALSE - White Labs - 770 - 16 - 32 - Low - 80 - Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production. - - 0 - 10 - FALSE - - - WLP775 - English Cider Yeast - 1 - Wine -
Liquid
- 0.035 - FALSE - White Labs - 775 - 20 - 24 - Medium - 80 - Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers. - - 0 - 10 - FALSE - - - WLP800 - Pilsner Lager Yeast - 1 - Lager -
Liquid
- 0.035 - FALSE - White Labs - 800 - 10 - 13 - Medium - 74 - Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production. - - 0 - 10 - FALSE - - - WLP802 - Czech Budejovice Lager Yeast - 1 - Lager -
Liquid
- 0.035 - FALSE - White Labs - 802 - 10 - 13 - Medium - 77 - Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. - - 0 - 10 - FALSE - - - WLP810 - San Francisco Lager Yeast - 1 - Lager -
Liquid
- 0.035 - FALSE - White Labs - 810 - 14 - 18 - High - 67 - This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers. - - 0 - 10 - FALSE - - - WLP815 - Belgian Lager Yeast - 1 - Lager -
Liquid
- 0.035 - FALSE - White Labs - 815 - 10 - 12 - Medium - 75 - Clean, crisp European lager yeast with low sulfur production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers. - - 0 - 10 - FALSE - - - WLP820 - Oktoberfest/Märzen Lager Yeast - 1 - Lager -
Liquid
- 0.035 - FALSE - White Labs - 820 - 11 - 14 - Medium - 69 - This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time. - - 0 - 10 - FALSE - - - WLP830 - German Lager Yeast - 1 - Lager -
Liquid
- 0.035 - FALSE - White Labs - 830 - 10 - 13 - Medium - 76 - This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, Pilsner, Oktoberfest, and Marzen. - - 0 - 10 - FALSE - - - WLP833 - German Bock Lager Yeast - 1 - Lager -
Liquid
- 0.035 - FALSE - White Labs - 833 - 9 - 13 - Medium - 73 - From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer. - - 0 - 10 - FALSE - - - WLP838 - Southern German Lager Yeast - 1 - Lager -
Liquid
- 0.035 - FALSE - White Labs - 838 - 10 - 13 - Medium - 72 - This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl. - - 0 - 10 - FALSE - - - WLP840 - American Lager Yeast - 1 - Lager -
Liquid
- 0.035 - FALSE - White Labs - 840 - 10 - 13 - Medium - 77 - This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. - - 0 - 10 - FALSE - - - WLP862 - Cry Havoc - 1 - Lager -
Liquid
- 0.035 - FALSE - White Labs - 862 - 13 - 23 - Medium - 68 - Licensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast. - - 0 - 10 - FALSE - - - WLP885 - Zurich Lager Yeast - 1 - Lager -
Liquid
- 0.035 - FALSE - White Labs - 885 - 10 - 13 - Medium - 75 - Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam. - - 0 - 10 - FALSE - - - WLP920 - Old Bavarian Lager Yeast - 1 - Lager -
Liquid
- 0.035 - FALSE - White Labs - 920 - 10 - 13 - Medium - 69 - From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers. - - 0 - 10 - FALSE - - - WLP940 - Mexican Lager Yeast - 1 - Lager -
Liquid
- 0.035 - FALSE - White Labs - 940 - 10 - 13 - Medium - 74 - From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. - - 0 - 10 - FALSE - - - Wyeast - American Ale - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1056 - 15 - 22 - Low - 75 - Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus-like with cool (15-19C) fermentation. 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. - - Everything :) - 0 - 0 - FALSE - - - Wyeast - American Ale II - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1272 - 15 - 22 - Medium - 74 - Consistent performance. Fruitier and more flocculent than 1056. SLightly nutty, soft, clean, with a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness, or ferment cool for clean, light citrus character. Expect good attenuation, but this will vary with grist, mash, and other wort characteristics. Reliably flocculent, producing bright beer without filtration. - - American Pale Ale, American Strong Pale Ale, American Amber Ale, American Brown Ale, American IPA, Imperial IPA, American Barleywine, American Stout, Porter, Cream Ale, Strong Scotch Ale, Irish Ale, Imperial Stout, other strong Ales, Christmas/Winter Ale, Spice/Herb/Vegetable Ale, Smoked Ale, Wood-Aged Ale, Fruit Ale - 0 - 0 - FALSE - - - Wyeast - American Lager - 1 - Lager -
Liquid
- 0.125 - FALSE - Wyeast Labs - 2035 - 9 - 14 - Medium - 75 - Bold, complex, and aromatic. Good depth of flavor for a variety of lagers. - - 0 - 0 - FALSE - - - Wyeast - American Wheat - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1010 - 14 - 23 - Low - 76 - A dry fermenting, true top-cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable. - - Cream Ale, Kolsch, American Wheat, American Rye, North German Altbier, Dusseldorf Altbier - 0 - 0 - FALSE - - - Wyeast - Bavarian Lager - 1 - Lager -
Liquid
- 0.125 - FALSE - Wyeast Labs - 2206 - 8 - 14 - Medium - 75 - Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Doppelbocks. Benefits from diacetyl rest at 14 C for 24 hours after fermentation is complete. - - 0 - 0 - FALSE - - - Wyeast - Bavarian Wheat - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 3638 - 18 - 24 - Low - 73 - - - 0 - 0 - FALSE - - - Wyeast - Bavarian Wheat Blend - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 3056 - 18 - 23 - Medium - 75 - - - 0 - 0 - FALSE - - - Wyeast - Belgian Abbey II - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1762 - 18 - 24 - Medium - 75 - - - 0 - 0 - FALSE - - - Wyeast - Belgian Ale - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1214 - 20 - 24 - Medium - 76 - Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. This strain can be slow to start. - - 0 - 0 - FALSE - - - Wyeast - Belgian Ardennes - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 3522 - 18 - 29 - High - 74 - - - 0 - 0 - FALSE - - - Wyeast - Belgian Lambic Blend - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 3278 - 17 - 24 - Low - 75 - - - 0 - 0 - FALSE - - - Wyeast - Belgian Saison - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 3724 - 21 - 35 - Low - 78 - - - 0 - 0 - FALSE - - - Wyeast - Belgian Strong Ale - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1388 - 18 - 27 - Low - 76 - - - 0 - 0 - FALSE - - - Wyeast - Belgian Wheat - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 3942 - 18 - 23 - Medium - 74 - - - 0 - 0 - FALSE - - - Wyeast - Belgian Witbier - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 3944 - 16 - 24 - Medium - 74 - - - 0 - 0 - FALSE - - - Wyeast - Bohemian Lager - 1 - Lager -
Liquid
- 0.125 - FALSE - Wyeast Labs - 2124 - 8 - 14 - Medium - 75 - Carlsberg type yeast, most widely used lager strain in the world. Produces a distinct malty profile with some ester character and a crisp finish. Benefits from a diacetyl rest at 14 C for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 24 C which eliminates sulfur production. - - 0 - 0 - FALSE - - - Wyeast - Brettanomyces bruxellensis - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 5112 - 15 - 24 - Medium - 80 - - - 0 - 0 - FALSE - - - Wyeast - Brettanomyces lambicus - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 5526 - 15 - 24 - Medium - 80 - - - 0 - 0 - FALSE - - - Wyeast - British Ale - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1098 - 18 - 22 - Medium - 74 - Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry and crips, slightly tart, fruity and well-balanced. Ferments well down to 18C. - - Blonde Ale, Scottish Light 60/-, Scottish Heavy 70/-, Scottish Export 80/-, Mild, Northern English Brown, Robust Porter, English IPA, English Barleywine - 0 - 0 - FALSE - - - Wyeast - British Ale II - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1335 - 17 - 24 - High - 75 - Typical of British and Canadian Ale fermentation profile with good flocculation and malty flavor characteristics, crisp finish, clean, fairly dry. - - Ordinary/Special Bitters, ESB, Northern English Brown, Brown Porter, Dry Stout, English IPA, English Barley Wine, Foreign Extra Stout, Cream Ale, Irish Red Ale - 0 - 0 - FALSE - - - Wyeast - Budvar - 1 - Lager -
Liquid
- 0.125 - FALSE - - 2000 - 9 - 13 - Medium - 73 - Nice malty nose, subtle fruit. Rich malt profile on palate. Finishes malty but dry, well balanced, crisp. Hop character comes through in finish. - - 0 - 0 - FALSE - - - Wyeast - California Lager - 1 - Lager -
Liquid
- 0.125 - FALSE - Wyeast Labs - 2112 - 14 - 20 - High - 69 - Suited to produce 19th century style West Coast beer. Retains lager characteristics at temperatures up to 18 C (65 F), and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation. - - 0 - 0 - FALSE - - - Wyeast - Czech Pils - 1 - Lager -
Liquid
- 0.125 - FALSE - Wyeast Labs - 2278 - 10 - 14 - Medium - 72 - Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures (58 F) and will dissipate with conditioning. - - 0 - 0 - FALSE - - - Wyeast - Danish Lager - 1 - Lager -
Liquid
- 0.125 - FALSE - Wyeast Labs - 2042 - 8 - 13 - Low - 75 - Rich, Dortmund style, crisp, dry finish. Soft profile accentuates hop characteristics. - - 0 - 0 - FALSE - - - Wyeast - European Ale - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1338 - 16 - 22 - High - 69 - Full-bodied complex strain finishing very malty with full bodied profile, very desirable in English Browns and Porters. Produces a dense, rocky head during fermentation. This strain can be a slow starter and can be slow to attenuate. May continue to produce CO2 for an extended period after packaging or collection, while in refrigerated storage - - Altbier, Southern English Brown, Baltic Porter, Sweet Stout - 0 - 0 - FALSE - - - Wyeast - Forbidden Fruit - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 3463 - 17 - 24 - Low - 74 - - - 0 - 0 - FALSE - - - Wyeast - German Ale - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1007 - 13 - 20 - Low - 76 - True top-cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl. - - Kolsch, American Wheat, American Rye, North German Altbier, Dusseldorf Altbier, Berliner Weisse - 0 - 0 - FALSE - - - Wyeast - German Wheat - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 3333 - 17 - 24 - High - 73 - - - 0 - 0 - FALSE - - - Wyeast - Irish Ale - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1084 - 16 - 22 - Medium - 73 - This yeast ferments extremely well in dark worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity using fermentation temperatures above 18C. - - Scottish Light 60/-, Scottish Heavy 70/-, Scottish Export 80/-, Irish Red Ale, Strong Scotch Ale, American Amber Ale, Robust Porter, Baltic Porter, Dry Stout, Sweet Stout, Oatmeal Stout, Foreign Extra Stout, Imperial IPA, American Barleywine, Spice/Herb/Vegetable Beer, Other Smoked Beer, Wood-Aged Beer - 0 - 0 - FALSE - - - Wyeast - Kolsch - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 2565 - 13 - 21 - Low - 75 - True top croppint yeast similar to Alt strains. Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature. Low or no detectable diacetyl production. Also ferments well at cold temperatures (13-16C). Used to produce quick-conditioning pseudo-lager beers. Requires filtration or additional settling time to produce bright beers. - - Kolsch, American Wheat/Rye Ale, Altbier, Cream Ale, Berlinerweisse, Spiced/Herb/Vegetable Ale, Fruit Beer - 0 - 0 - FALSE - - - Wyeast - Lactobacillus - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 5335 - 15 - 35 - Low - 75 - - - 0 - 0 - FALSE - - - Wyeast - London Ale - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1028 - 15 - 22 - Low - 75 - Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style. - - Mild, Northern English Brown Ale, Brown Porter, Robust Porter, Dry Stout, Foreign Extra Stout, Russian Imperial Stout, Old Ale, English Barleywine - 0 - 0 - FALSE - - - Wyeast - London Ale III - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1318 - 18 - 23 - High - 73 - From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balance palate, finishes slightly sweet. - - Ordinary/Special Bitter, ESB, Southern English Brown, English Pale ale and IPA, Mild Ale, Sweet Stout, Oatmeal Stout, Strong/Old Ale, English Barley Wine, American Amber Ale - 0 - 0 - FALSE - - - Wyeast - London ESB Ale - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1968 - 18 - 22 - Very High - 69 - This extremely flocculent yeast produces distincly malty beers. Attenuation levels are typically less than most other yeast strains making a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures (21-23C). Diacetyl production is noticeable and a thorough rest is necessary. A very good cask conditioned ale strain due to thorough flocculation. Bright beers easily achieved with days without filtration. - - Ordinary/Special Bitters, ESB, Mild Ale, Southern English Brown, English IPA, Strong/Old Ale, English Barley Wine, Wood Aged Ale, Spiced/Herb/Vegetable Ale, Fruit Ale - 0 - 0 - FALSE - - - Wyeast - Northwest Ale - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1332 - 18 - 24 - High - 69 - One of the classic ale strains from a Northwest US Brewery. Produces malty and mildly fruity ale with a good depth and complexity. - - Any American Ale, Blonde Ale, Spiced/Herb/Vegetable Ale, Fruit Ale - 0 - 0 - FALSE - - - Wyeast - Octoberfest Lager Blend - 1 - Lager -
Liquid
- 0.125 - FALSE - Wyeast Labs - 2633 - 9 - 14 - Medium - 75 - Designed to produce a rich, malty, complex and full-bodied Octoberfest beer. Attenuates well while still leaving plenty of malt character and mouthfeel. Low in sulfur production. - - 0 - 0 - FALSE - - - Wyeast - Pediococcus - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 5733 - 15 - 35 - Low - 75 - - - 0 - 0 - FALSE - - - Wyeast - Pilsen Lager - 1 - Lager -
Liquid
- 0.125 - FALSE - Wyeast Labs - 2007 - 9 - 13 - Medium - 73 - A classic American pilsner strain, smooth, malty palate. - - 0 - 0 - FALSE - - - Wyeast - Ringwood Ale - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1187 - 18 - 23 - High - 70 - Unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete. - - American Brown Ale, Mild, Southern English Brown Ale, Robust Porter, Baltic Porter, Sweet Stout, Oatmeal Stout, American Stout, American IPA, Fruit Beer - 0 - 0 - FALSE - - - Wyeast - Scottish Ale - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1728 - 13 - 24 - High - 71 - Ideally suited for Scottish ales, and high gravity ales of all types. Can be estery with warm fermentation temperatures. - - All Scottish Ales, Foreign Extra Stout, Imperial Stout, Imperial IPA, American Barley Wine, Christmas/Winter Ale, Baltic Porter, Wood Aged Ale, Smoked Ale - 0 - 0 - FALSE - - - Wyeast - Thames Valley Ale - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1275 - 16 - 22 - Medium - 77 - Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced. - - Ordinary/Special Bitter, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout - 0 - 0 - FALSE - - - Wyeast - Trappist High Gravity - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 3787 - 18 - 25 - Medium - 76 - - - 0 - 0 - FALSE - - - Wyeast - Urquell - 1 - Lager -
Liquid
- 0.125 - FALSE - Wyeast Labs - 2001 - 9 - 13 - Medium - 74 - Mild fruit/floral aroma. Very dry and clean on palate with full mouthfeel and nice subtle malt character. Very clean and neutral finish. - - 0 - 0 - FALSE - - - Wyeast - Weihenstephan Weizen - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 3068 - 18 - 24 - Low - 75 - - - 0 - 0 - FALSE - - - Wyeast - Whitbread Ale - 1 - Ale -
Liquid
- 0.125 - FALSE - Wyeast Labs - 1099 - 18 - 24 - Medium - 70 - Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus-like with cool (15-19C) fermentation. 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. - - Everything :) - 0 - 0 - FALSE - diff --git a/data/DefaultContent003-Ingredients-Hops-Yeasts.json b/data/DefaultContent003-Ingredients-Hops-Yeasts.json index 54fffcdb..58a031c5 100644 --- a/data/DefaultContent003-Ingredients-Hops-Yeasts.json +++ b/data/DefaultContent003-Ingredients-Hops-Yeasts.json @@ -2,8 +2,8 @@ // data/DefaultContent003-Ingredients-Hops-Yeasts.json // // Hop and Yeast details from public sources, including https://github.com/brewerwall/yeasts. For the latter source, -// existing fields were converted to BeerJSON, "type" field was added manually and a number of truncated "notes" fields -// were replaced with data from the producing lab's website. +// existing fields were converted to BeerJSON, "type" field was added manually and a number of manual corrections (eg to +// truncated "notes" fields) were made using data from the producing lab's website. // // This comment is not valid JSON, but we configure comments of this sort to be allowed (via the Boost.JSON // parse_options::allow_comments setting) so the software should be happy to import it. @@ -9845,15 +9845,19 @@ // Yeasts start here // // Note that "id" field is ignored. (It is a hangover from the source data at https://github.com/brewerwall/yeasts.) + // + // For Wyeast, I have prefixed product IDs by WY, so, eg Wyeast 1056 becomes Wyeast WY1056. This is not strictly + // correct but they Wyeast product IDs are widely written this way and it's easier to search for them like that. ////////////////////////////////////////////////////////////////////////////////////////////////////////////////////// "cultures": [ { "id": "1", "producer": "White Labs", "product_id": "WLP001", - "name": "California Ale Yeast", + "name": "California Ale", "type": "ale", - "notes": "This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.", + "notes": "White Labs wouldn’t be here without our first yeast strain produced in 1995, WLP001 California Ale Yeast®. This strain is a favorite in our collection and is used in some of the best beers around the world.\n\nWLP001 is famous for its clean flavors and hardy fermentations and is known for its use in hoppy beers. It accentuates hop flavors and aromas and attenuates well, even for high-gravity beers. A higher-than-average attenuation leads to drier beers as well as medium flocculation to leave a clean and crisp beer. With a healthy pitch and yeast, WLP001 is also quick at reabsorbing diacetyl.", + "best_for": "American IPA, American Wheat Beer, Barleywine, Blonde Ale, Brown Ale, California Common, Cider, Double IPA, Dry Mead, Imperial Stout, Old Ale, Pale Ale, Porter, Red Ale, Stout, Sweet Mead", "attenuation_range": { "minimum": { "unit": "%", @@ -9861,14 +9865,14 @@ }, "maximum": { "unit": "%", - "value": 80 + "value": 85 } }, "flocculation": "medium", "temperature_range": { "minimum": { "unit": "F", - "value": 68 + "value": 64 }, "maximum": { "unit": "F", @@ -9877,7 +9881,7 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 15 + "value": 10 }, "form": "liquid" }, @@ -9885,9 +9889,10 @@ "id": "2", "producer": "White Labs", "product_id": "WLP002", - "name": "English Ale Yeast", + "name": "English Ale", "type": "ale", "notes": "This is a classic ESB strain from one of England’s largest independent breweries. While it is traditionally used for English-style ales, including milds, bitters, porters, and stouts, it is also ideal for American-style pale ales and IPAs. Residual sweetness accentuates malt character along with mild fruity esters, adding complexity to the flavor and aroma of finished beers. Slight diacetyl production is common. Due to this strain’s high flocculation, the beer will finish clear and the yeast can easily be harvested from the fermenter for future use. It is common for this yeast to look coagulated.", + "best_for": "American IPA, Blonde Ale, Brown Ale, Double IPA, English Bitter, English IPA, Hazy/Juicy IPA, Imperial Stout, Old Ale, Pale Ale, Porter, Red Ale, Stout", "attenuation_range": { "minimum": { "unit": "%", @@ -9919,9 +9924,10 @@ "id": "3", "producer": "White Labs", "product_id": "WLP004", - "name": "Irish Ale Yeast", + "name": "Irish Ale", "type": "ale", "notes": "This yeast is from one of the oldest stout-producing breweries in the world. It’s great for many beer styles but really shines in malty British styles such as stouts, porters and brown ales. Medium attenuation helps with a dry finish that promotes roasty notes. Esters help round out the overall flavor making a soft drinkable stout.", + "best_for": "Blonde Ale, Brown Ale, Cider, Dry Mead, English Bitter, English IPA, Porter, Red Ale, Scotch Ale, Stout, Sweet Mead", "attenuation_range": { "minimum": { "unit": "%", @@ -9945,7 +9951,7 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 12 + "value": 10 }, "form": "liquid" }, @@ -9953,9 +9959,10 @@ "id": "4", "producer": "White Labs", "product_id": "WLP005", - "name": "British Ale Yeast", + "name": "British Ale", "type": "ale", - "notes": "This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.", + "notes": "Known for its use in malty English beers, this strain is a great choice for any beers using traditional English malts like Marris Otter, Golden Promise or floor malted barley. This strain will push bready, grainy malt flavors while being a mild ester producer.", + "best_for": "Barleywine, Blonde Ale, Brown Ale, Cider, Dry Mead, English Bitter, English IPA, Imperial Stout, Old Ale, Pale Ale, Porter, Red Ale, Scotch Ale, Stout, Sweet Mead", "attenuation_range": { "minimum": { "unit": "%", @@ -9989,7 +9996,8 @@ "product_id": "WLP006", "name": "Bedford British", "type": "ale", - "notes": "Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.", + "best_for": "ESB, Pale Ale, Porter, Stout & Brown Ale", + "notes": "WLP006 ferments dry and flocculates very well; produces a distinct ester profile. This yeast yields a full mouthfeel, perfect for creating English-style ales, including bitters, pale ales, porters, stouts and browns.\nBedford British yeast from White Labs is a great all-around British strain of ale yeast! Bedford is known to ferment dry, producing beers with less residual sugars than other British and English ale strains. It is also known to be a very highly flocculant strain, leaving beers crystal clear in a short amount of time! Good for about any time of British-style ale, including bitters, browns, pale ales and porters, it can also be used on some American-style ales. This strain produces a unique set of esters that makes for a distinct flavor profile.", "attenuation_range": { "minimum": { "unit": "%", @@ -10021,7 +10029,7 @@ "id": "6", "producer": "White Labs", "product_id": "WLP007", - "name": "Dry English Ale Yeast", + "name": "Dry English Ale", "type": "ale", "notes": "This yeast is known for its high attenuation, achieving 80% even with 10% ABV beers. The high attenuation eliminates residual sweetness, making the yeast well-suited for high gravity ales and clean, well-attenuated beer styles. This strain has become a go-to house strain for American breweries due to its clean profile and high attenuation. It’s an ideal strain for American and English hoppy beers as well as malty ambers, porters and brown ales. This strain can be a substitute for WLP001 California Ale Yeast.", "attenuation_range": { @@ -10047,7 +10055,7 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 12 + "value": 10 }, "form": "liquid" }, @@ -10055,7 +10063,7 @@ "id": "7", "producer": "White Labs", "product_id": "WLP008", - "name": "East Coast Ale Yeast", + "name": "East Coast Ale", "type": "ale", "notes": "This strain can be used to reproduce many American versions of classic beer styles but has been gaining popularity for its use in East Coast IPAs. It is cleaner and crisper than other haze producing strains. It possesses a similar neutral character of WLP001 California Ale Yeast® with slightly higher ester production. This strain’s attenuation leaves some mouthfeel and residual sweetness which balances hop bitterness. It’s a great all-around strain for balanced, accessible beer styles such as blondes, pale ales, and amber ales.", "attenuation_range": { @@ -10089,7 +10097,7 @@ "id": "8", "producer": "White Labs", "product_id": "WLP009", - "name": "Australian Ale Yeast", + "name": "Australian Ale", "type": "ale", "notes": "Produces a clean, malty beer. Pleasant ester character, can be described as \"bready.\" Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation.", "attenuation_range": { @@ -10123,7 +10131,7 @@ "id": "9", "producer": "White Labs", "product_id": "WLP011", - "name": "European Ale Yeast", + "name": "European Ale", "type": "ale", "notes": "Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.", "attenuation_range": { @@ -10157,7 +10165,7 @@ "id": "10", "producer": "White Labs", "product_id": "WLP013", - "name": "London Ale Yeast", + "name": "London Ale", "type": "ale", "notes": "Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.", "attenuation_range": { @@ -10191,7 +10199,7 @@ "id": "11", "producer": "White Labs", "product_id": "WLP017", - "name": "Whitbread Ale Yeast", + "name": "Whitbread Ale", "type": "ale", "notes": "Whitbread Ale is a traditional mixed yeast culture with British character, slightly fruity with a hint of sulfur production. Whitbread Ale yeast can be used for many different styles of beer. The most traditional choices would be English-style ales, including milds, bitters, porters, and English-style stouts, although North American-style ales will also benefit from fermentation with the Whitbread Ale strain.\n\nIf you are looking for a yeast that will bring unique depth to your beers, Whitbread Ale yeast is a great option.", "attenuation_range": { @@ -10225,7 +10233,7 @@ "id": "12", "producer": "White Labs", "product_id": "WLP022", - "name": "Essex Ale Yeast", + "name": "Essex Ale", "type": "ale", "notes": "Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British-style milds, pale ales, bitters and stouts. Does not flocculate as much as other English strains.", "attenuation_range": { @@ -10259,7 +10267,7 @@ "id": "13", "producer": "White Labs", "product_id": "WLP023", - "name": "Burton Ale Yeast", + "name": "Burton Ale", "type": "ale", "notes": "This strain is sourced from Burton upon Trent, England which is known for pushing IPAs into the spotlight. It produces a subtle fruity ester profile which can be described as notes of apple, clover honey and pear. A background sulfur note is common with this strain. Great for use in hoppy American and English styles such as pale ales, bitters and ambers. Can also be an alternative to WLP001 California Ale Yeast.", "attenuation_range": { @@ -10293,7 +10301,7 @@ "id": "14", "producer": "White Labs", "product_id": "WLP028", - "name": "Edinburgh Scottish Ale Yeast", + "name": "Edinburgh Scottish Ale", "type": "ale", "notes": "Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.", "attenuation_range": { @@ -10327,7 +10335,7 @@ "id": "15", "producer": "White Labs", "product_id": "WLP029", - "name": "German Ale\/ Kolsch Yeast", + "name": "German Ale\/ Kolsch", "type": "ale", "notes": "Sourced from a small brewpub in Cologne, Germany, this strain is fitting for German ales such as kölsch and altbier. Known for accentuating hop flavor and bitterness while creating crisp, clean lager like characters. It performs exceptionally well at temperatures ranging from 65 to 69°F (18-20°C) and does not ferment well below 62°F (17°C) after peak fermentation. Typically has low flocculation characteristics after the first generation.", "attenuation_range": { @@ -10361,9 +10369,9 @@ "id": "16", "producer": "White Labs", "product_id": "WLP036", - "name": "Dusseldorf Alt Yeast", + "name": "Dusseldorf Alt Ale", "type": "ale", - "notes": "Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.", + "notes": "A traditional altbier-style yeast from Düsseldorf, Germany. It produces clean, malty German brown and amber ales. This strain keeps the contribution of hop bitterness in the background while promoting sweet malt notes. Does not accentuate hop flavor as WLP029 does.", "attenuation_range": { "minimum": { "unit": "%", @@ -10395,7 +10403,7 @@ "id": "17", "producer": "White Labs", "product_id": "WLP037", - "name": "Yorkshire Square Ale Yeast", + "name": "Yorkshire Square Ale", "type": "ale", "notes": "This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.", "attenuation_range": { @@ -10429,7 +10437,7 @@ "id": "18", "producer": "White Labs", "product_id": "WLP038", - "name": "Manchester Ale Yeast", + "name": "Manchester Ale", "type": "ale", "notes": "Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer.", "attenuation_range": { @@ -10463,7 +10471,7 @@ "id": "19", "producer": "White Labs", "product_id": "WLP039", - "name": "East Midlands Ale Yeast", + "name": "East Midlands Ale", "type": "ale", "notes": "British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.", "attenuation_range": { @@ -10497,7 +10505,7 @@ "id": "20", "producer": "White Labs", "product_id": "WLP041", - "name": "Pacific Ale Yeast", + "name": "Pacific Ale", "type": "ale", "notes": "Hailing from the Pacific Northwest, this strain is a mild ester producer while promoting malt character. It can be used for a range of styles from an English mild to an American IPA or Irish stout. A great flocculator, it leaves a clear beer and saves on conditioning time.", "attenuation_range": { @@ -10531,7 +10539,7 @@ "id": "21", "producer": "White Labs", "product_id": "WLP045", - "name": "Scotch Whisky Yeast", + "name": "Scotch Whisky", "type": "ale", "notes": "A strain that has been widely used for Scotch whisky production since the early 1950s. This yeast produces a complex array of ester compounds and fusel alcohols, as well as some spicy clover character. Suitable for Scotch or American-style whiskeys.", "attenuation_range": { @@ -10565,7 +10573,7 @@ "id": "22", "producer": "White Labs", "product_id": "WLP050", - "name": "Tennessee Whiskey Yeast", + "name": "Tennessee Whiskey", "type": "ale", "notes": "Suitable for American-style whiskey and bourbon. This yeast is famous for creating rich, smooth flavors. Clean and dry fermenting yeast. Will tolerate high alcohol concentrations (15%), and ester production is low. Also popular in high-gravity beers.", "attenuation_range": { @@ -10599,7 +10607,7 @@ "id": "23", "producer": "White Labs", "product_id": "WLP051", - "name": "California Ale V Yeast", + "name": "California Ale V", "type": "ale", "notes": "From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.", "attenuation_range": { @@ -10667,7 +10675,7 @@ "id": "25", "producer": "White Labs", "product_id": "WLP065", - "name": "American Whiskey Yeast", + "name": "American Whiskey", "type": "ale", "notes": "Yeast strain that produces low ester profile and moderate fusel oils. Temperature and alcohol tolerant and suitable for American-style whiskey using barley or corn base. Also used in high-gravity beers.", "attenuation_range": { @@ -10701,7 +10709,7 @@ "id": "26", "producer": "White Labs", "product_id": "WLP070", - "name": "Kentucky Bourbon Yeast", + "name": "Kentucky Bourbon", "type": "ale", "notes": "From a traditional distillery in the heart of Bourbon Country, this strain produces a malty caramel character with a balanced ester profile. Suitable for bourbons or other American whiskeys with barley, rye, or corn base grains.", "attenuation_range": { @@ -10769,7 +10777,7 @@ "id": "28", "producer": "White Labs", "product_id": "WLP076", - "name": "Old Sonoma Ale Yeast", + "name": "Old Sonoma Ale", "type": "ale", "notes": "From a historic brewery in Northern California. This strain was embraced by the early pioneers of craft beer in America and is ideal for those seeking to use a traditional British-style yeast. A neutral and versatile strain, it is great for pale ales, porters, and stouts.", "attenuation_range": { @@ -10803,7 +10811,7 @@ "id": "29", "producer": "White Labs", "product_id": "WLP078", - "name": "Neutral Grain Yeast", + "name": "Neutral Grain", "type": "ale", "notes": "Marked by a clean, fast fermentation, this strain is ideal for any neutral grain spirit. Alcohol and temperature tolerant. Used in high-gravity beers.", "attenuation_range": { @@ -10895,17 +10903,13 @@ "value": 72 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { "id": "32", "producer": "White Labs", "product_id": "WLP090", - "name": "San Diego Super Yeast", + "name": "San Diego Super Ale", "type": "ale", "notes": "A low ester producing strain, it’s known for quick fermentations and producing a neutral flavor and aroma profile similar to WLP001 California Ale Yeast®. Due to high attenuation, this strain produces very dry beers with increased perceived bitterness. It also has a high alcohol tolerance which is suitable for a variety of styles and beverages from double IPAs to barleywines, ciders and mead. This is a great all around house strain and ideal for breweries who produce hop-forward beers.", "attenuation_range": { @@ -10939,9 +10943,10 @@ "id": "33", "producer": "White Labs", "product_id": "WLP099", - "name": "Super High Gravity Ale Yeast", + "name": "Super High Gravity Ale", "type": "ale", - "notes": "Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.", + "notes": "From England, this yeast can ferment up to 25% alcohol when used correctly. It produces ester characters that increase with increasing gravity. Malt character dominates at lower gravities. To achieve >25% ABV, sugar needs to be fed over the course of the fermentation.", + "best_for": "Strong Ale & Oatmeal Stout", "attenuation_range": { "minimum": { "unit": "%", @@ -10973,9 +10978,10 @@ "id": "34", "producer": "White Labs", "product_id": "WLP300", - "name": "Hefeweizen Ale Yeast", + "name": "Hefeweizen Ale", "type": "ale", "notes": "This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.", + "best_for": "Hefeweizen, Weissbier, Weizenbock & Roggenbier", "attenuation_range": { "minimum": { "unit": "%", @@ -11007,9 +11013,10 @@ "id": "35", "producer": "White Labs", "product_id": "WLP320", - "name": "American Hefeweizen Ale Yeast", + "name": "American Hefeweizen Ale", "type": "ale", "notes": "This strain ferments much cleaner than it’s hefeweizen strain counterparts. It produces very slight banana and clove notes and has low flocculation, leaving resulting beers with characteristic cloudiness.", + "best_for": "American Hefeweizen", "attenuation_range": { "minimum": { "unit": "%", @@ -11041,17 +11048,18 @@ "id": "36", "producer": "White Labs", "product_id": "WLP351", - "name": "Bavarian Weizen Yeast", + "name": "Bavarian Weizen Ale", "type": "ale", "notes": "Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: \"This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves.\" Pitching rate and temperature will dramatically affect the flavor and aroma of this strain. Traditional brewing techniques suggest underpitching to produce more classic characteristics of the style.", + "best_for": "Hefeweizen, Weissbier & Wheat", "attenuation_range": { "minimum": { "unit": "%", - "value": 73 + "value": 75 }, "maximum": { "unit": "%", - "value": 77 + "value": 82 } }, "flocculation": "low", @@ -11067,7 +11075,7 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 10 + "value": 15 }, "form": "liquid" }, @@ -11075,9 +11083,10 @@ "id": "37", "producer": "White Labs", "product_id": "WLP380", - "name": "Hefeweizen IV Ale Yeast", + "name": "Hefeweizen IV Ale", "type": "ale", "notes": "Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.", + "best_for": "Hefeweizen, Weissbier, Weizenbock & Roggenbier", "attenuation_range": { "minimum": { "unit": "%", @@ -11109,9 +11118,9 @@ "id": "38", "producer": "White Labs", "product_id": "WLP400", - "name": "Belgian Wit Ale Yeast", + "name": "Belgian Wit Ale", "type": "ale", - "notes": "Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.", + "notes": "This strain is the pinnacle yeast for Belgian witbiers or white ales. High phenol production contributes an herbal aroma and flavor notes which blends well with herb and fruit adjuncts. Expect nearly 80% attenuation and a slightly lower resulting pH than English or American ale strains creating a dry beer.", "attenuation_range": { "minimum": { "unit": "%", @@ -11143,7 +11152,7 @@ "id": "40", "producer": "White Labs", "product_id": "WLP410", - "name": "Belgian Wit II Ale Yeast", + "name": "Belgian Wit II Ale", "type": "ale", "notes": "Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.", "attenuation_range": { @@ -11169,7 +11178,7 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 10 + "value": 12 }, "form": "liquid" }, @@ -11177,9 +11186,10 @@ "id": "41", "producer": "White Labs", "product_id": "WLP500", - "name": "Trappist Ale Yeast", + "name": "Monastery (Trappist) Ale", "type": "ale", "notes": "From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.", + "best_for": "Belgian Ales, Tripel, Dubbel & Trappist", "attenuation_range": { "minimum": { "unit": "%", @@ -11211,7 +11221,7 @@ "id": "42", "producer": "White Labs", "product_id": "WLP510", - "name": "Bastogne Belgian Ale Yeast", + "name": "Bastogne Belgian Ale", "type": "ale", "notes": "A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More 'clean' fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.", "attenuation_range": { @@ -11245,7 +11255,7 @@ "id": "43", "producer": "White Labs", "product_id": "WLP515", - "name": "Antwerp Ale Yeast", + "name": "Antwerp Ale", "type": "ale", "notes": "Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur ", "attenuation_range": { @@ -11279,9 +11289,9 @@ "id": "44", "producer": "White Labs", "product_id": "WLP530", - "name": "Abbey Ale Yeast", + "name": "Abbey Ale", "type": "ale", - "notes": "Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.", + "notes": "Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Produces cherry, plum and pear esters. Medium flocculation results in clear, drinkable beer.", "attenuation_range": { "minimum": { "unit": "%", @@ -11305,7 +11315,7 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 15 + "value": 12 }, "form": "liquid" }, @@ -11313,7 +11323,7 @@ "id": "45", "producer": "White Labs", "product_id": "WLP540", - "name": "Abbey IV Ale Yeast", + "name": "Abbey IV Ale", "type": "ale", "notes": "An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).", "attenuation_range": { @@ -11347,9 +11357,10 @@ "id": "46", "producer": "White Labs", "product_id": "WLP545", - "name": "Belgian Strong Ale Yeast", + "name": "Belgian Strong Ale", "type": "ale", "notes": "From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and phenolic characters, often described as dried sage and black cracked pepper. High attenuation results in a dry finish ideal for high gravity beers. This strain is recommended for dark strong ales, abbey ales and seasonal specialties like Belgian holiday ales.", + "best_for": "Christmas Beers & Belgian Ales", "attenuation_range": { "minimum": { "unit": "%", @@ -11381,7 +11392,7 @@ "id": "47", "producer": "White Labs", "product_id": "WLP550", - "name": "Belgian Ale Yeast", + "name": "Belgian Ale", "type": "ale", "notes": "Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.", "attenuation_range": { @@ -11415,9 +11426,10 @@ "id": "48", "producer": "White Labs", "product_id": "WLP565", - "name": "Belgian Saison I Yeast", + "name": "Belgian Saison I", "type": "ale", "notes": "Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.", + "best_for": "Saison, Dubbel & Trippel", "attenuation_range": { "minimum": { "unit": "%", @@ -11449,7 +11461,7 @@ "id": "49", "producer": "White Labs", "product_id": "WLP566", - "name": "Belgian Saison II Yeast", + "name": "Belgian Saison II", "type": "ale", "notes": "Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.", "attenuation_range": { @@ -11500,11 +11512,11 @@ "temperature_range": { "minimum": { "unit": "F", - "value": 70 + "value": 68 }, "maximum": { "unit": "F", - "value": 80 + "value": 85 } }, "alcohol_tolerance": { @@ -11517,17 +11529,18 @@ "id": "51", "producer": "White Labs", "product_id": "WLP570", - "name": "Belgian Golden Ale Yeast", + "name": "Belgian Golden Ale", "type": "ale", "notes": "From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will ", + "best_for": "Belgian Ales", "attenuation_range": { "minimum": { "unit": "%", - "value": 73 + "value": 78 }, "maximum": { "unit": "%", - "value": 78 + "value": 85 } }, "flocculation": "low", @@ -11585,7 +11598,7 @@ "id": "53", "producer": "White Labs", "product_id": "WLP585", - "name": "Belgian Saison III Yeast", + "name": "Belgian Saison III", "type": "ale", "notes": "Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drin", "attenuation_range": { @@ -11649,17 +11662,18 @@ }, "form": "liquid" }, -{ + { "id": "55", "producer": "White Labs", "product_id": "WLP644", - "name": "Saccharomyces \"bruxellensis\" Trois", + "name": "Saccharomyces brux-like Trois", "type": "other", "notes": "This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. This strain is availalble in PurePitch, which offers increased cell count due to our ability to concentrate the strain in its new packaging.", + "best_for": "Sours & Farmhouse Ale", "attenuation_range": { "minimum": { "unit": "%", - "value": 85 + "value": 70 }, "maximum": { "unit": "%", @@ -11679,7 +11693,7 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 12 + "value": 15 }, "form": "liquid" }, @@ -11687,7 +11701,7 @@ "id": "56", "producer": "White Labs", "product_id": "WLP645", - "name": "Brettanomyces claussenii", + "name": "Brettanomyces Claussenii", "type": "brett", "notes": "Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussen", "attenuation_range": { @@ -11758,6 +11772,8 @@ "name": "Brettanomyces lambicus", "type": "brett", "notes": "This yeast produces a high intensity of the traditional Brettanomyces characters in beer, such as horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in lambic style beers but is also commonly found in Flanders and sour brown ales.", + "pof": true, + "best_for": "Lambic, Flanders Red Ale & Sours", "attenuation_range": { "minimum": { "unit": "%", @@ -11860,6 +11876,7 @@ "name": "American Farmhouse Blend", "type": "mixed-culture", "notes": "Inspired by American brewers crafting semi-traditional Belgian-style ales, this blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces.", + "best_for": "Farmhouse Ale & Sours", "attenuation_range": { "minimum": { "unit": "%", @@ -11894,49 +11911,16 @@ "name": "Malolactic Cultures", "type": "malolactic", "notes": "Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and\/or round out some of the flavors i", - "attenuation_range": { - "minimum": { - "unit": "%", - "value": 0 - }, - "maximum": { - "unit": "%", - "value": 0 - } - }, - "temperature_range": { - "minimum": { - "unit": "F", - "value": 0 - }, - "maximum": { - "unit": "F", - "value": 0 - } - }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { "id": "65", "producer": "White Labs", "product_id": "WLP677", - "name": "Lactobacillus Bacteria", + "name": "Lactobacillus delbrueckii", "type": "lacto", - "notes": "This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.", - "attenuation_range": { - "minimum": { - "unit": "%", - "value": 75 - }, - "maximum": { - "unit": "%", - "value": 82 - } - }, + "notes": "This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.\n\nSuggested to keep wort under 20-30 IBUs\n\n Souring will need maturation times around 3+ months- Low sugar requirements will be necessary for these organisms to produce acidity- Organisms will have a difficult time growing in environments below a pH of 3.5. General brewing pitch rates apply for primary fermentation- Fermentation timeline will be slower – closer to 15-21 days depending on the strain.", + "best_for": "Lambic, Berliner Weisse, Sours & Gueze.", "flocculation": "low", "temperature_range": { "minimum": { @@ -11945,7 +11929,7 @@ }, "maximum": { "unit": "F", - "value": 75 + "value": 110 } }, "alcohol_tolerance": { @@ -11958,7 +11942,7 @@ "id": "66", "producer": "White Labs", "product_id": "WLP700", - "name": "Flor Sherrry Yeast", + "name": "Flor Sherry", "type": "wine", "notes": "This yeast develops a film (flor) on the surface of the wine. Creates green almond, granny smith and nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles. For use in secondary fermentation. Slow fermentor.", "attenuation_range": { @@ -11991,7 +11975,7 @@ "id": "67", "producer": "White Labs", "product_id": "WLP705", - "name": "Sake Yeast", + "name": "Sake", "type": "wine", "notes": "For use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance.", "attenuation_range": { @@ -12024,7 +12008,7 @@ "id": "68", "producer": "White Labs", "product_id": "WLP707", - "name": "California Pinot Noir Yeast", + "name": "California Pinot Noir", "type": "wine", "notes": "Isolated from Pinot Noir grapes by White Labs in Davis, CA. This strain produces fruity and complex aromas, and is an ideal choice for hardy red wine varieties, as well as aromatic white wines such as Chardonnay. This strain is reliable for difficult fermentations.", "attenuation_range": { @@ -12057,7 +12041,7 @@ "id": "69", "producer": "White Labs", "product_id": "WLP709", - "name": "Sake #9 Yeast", + "name": "Sake #9", "type": "wine", "notes": "For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeast's development of high fragrance components. Also a fairly strong fermenter, but producing a foamless fermentation.", "attenuation_range": { @@ -12091,8 +12075,8 @@ "id": "70", "producer": "White Labs", "product_id": "WLP715", - "name": "Champagne Yeast", - "type": "wine", + "name": "Champagne", + "type": "champagne", "notes": "Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines\/ strong ales. Neutral.", "attenuation_range": { "minimum": { @@ -12125,8 +12109,8 @@ "id": "71", "producer": "White Labs", "product_id": "WLP718", - "name": "Avize Wine Yeast", - "type": "wine", + "name": "Avize Wine", + "type": "champagne", "notes": "Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.", "attenuation_range": { "minimum": { @@ -12159,17 +12143,17 @@ "id": "72", "producer": "White Labs", "product_id": "WLP720", - "name": "Sweet Mead\/Wine Yeast", + "name": "Sweet Mead\/Wine", "type": "wine", "notes": "A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling.", "attenuation_range": { "minimum": { "unit": "%", - "value": 0 + "value": 70 }, "maximum": { "unit": "%", - "value": 75 + "value": 90 } }, "flocculation": "low", @@ -12193,7 +12177,7 @@ "id": "73", "producer": "White Labs", "product_id": "WLP727", - "name": "Steinberg-Geisenheim Wine Yeast", + "name": "Steinberg-Geisenheim Wine", "type": "wine", "notes": "German in origin, this yeast has high fruit\/ester production. Perfect for Riesling and Gewürztraminer. Moderate fermentation characteristics and cold tolerant.", "attenuation_range": { @@ -12227,7 +12211,7 @@ "id": "74", "producer": "White Labs", "product_id": "WLP730", - "name": "Chardonnay White Wine Yeast", + "name": "Chardonnay White Wine", "type": "wine", "notes": "Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate.", "attenuation_range": { @@ -12261,7 +12245,7 @@ "id": "75", "producer": "White Labs", "product_id": "WLP735", - "name": "French White Wine Yeast", + "name": "French White Wine", "type": "wine", "notes": "Classic yeast for white wine fermentation. Slow to moderate fermenter and foam producer. Gives an enhanced creamy texture.", "attenuation_range": { @@ -12295,7 +12279,7 @@ "id": "76", "producer": "White Labs", "product_id": "WLP740", - "name": "Merlot Red Wine Yeast", + "name": "Merlot Red Wine", "type": "wine", "notes": "Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is well suited for Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon.", "attenuation_range": { @@ -12329,7 +12313,7 @@ "id": "77", "producer": "White Labs", "product_id": "WLP749", - "name": "Assmanshausen Wine Yeast", + "name": "Assmanshausen Wine", "type": "wine", "notes": "German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermenter which is cold tolerant.", "attenuation_range": { @@ -12363,7 +12347,7 @@ "id": "78", "producer": "White Labs", "product_id": "WLP750", - "name": "French Red Wine Yeast", + "name": "French Red Wine", "type": "wine", "notes": "Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile.", "attenuation_range": { @@ -12397,7 +12381,7 @@ "id": "79", "producer": "White Labs", "product_id": "WLP760", - "name": "Cabernet Red Wine Yeast", + "name": "Cabernet Red Wine", "type": "wine", "notes": "High temperature tolerance. Moderate fermentation speed. Excellent for full-bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc.", "attenuation_range": { @@ -12431,7 +12415,7 @@ "id": "80", "producer": "White Labs", "product_id": "WLP770", - "name": "Suremain Burgundy Wine Yeast", + "name": "Suremain Burgundy Wine", "type": "wine", "notes": "Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production.", "attenuation_range": { @@ -12465,7 +12449,7 @@ "id": "81", "producer": "White Labs", "product_id": "WLP775", - "name": "English Cider Yeast", + "name": "English Cider", "type": "other", "notes": "Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.", "attenuation_range": { @@ -12499,7 +12483,7 @@ "id": "82", "producer": "White Labs", "product_id": "WLP800", - "name": "Pilsner Lager Yeast", + "name": "Pilsner Lager", "type": "lager", "notes": "Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.", "attenuation_range": { @@ -12533,9 +12517,9 @@ "id": "83", "producer": "White Labs", "product_id": "WLP802", - "name": "Czech Budejovice Lager Yeast", + "name": "Czech Budejovice Lager", "type": "lager", - "notes": "Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.", + "notes": "A pilsner lager yeast from southern Czech Republic, this strain produces dry and crisp lagers with low diacetyl production. With up to 80% attenuation, this strain will make a dry beer and showcase rounded hop bitterness. Low diacetyl production makes conditioning of this beer an ease.", "attenuation_range": { "minimum": { "unit": "%", @@ -12567,7 +12551,7 @@ "id": "84", "producer": "White Labs", "product_id": "WLP810", - "name": "San Francisco Lager Yeast", + "name": "San Francisco Lager", "type": "lager", "notes": "This yeast is used to produce the \"California Common\" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners a", "attenuation_range": { @@ -12601,7 +12585,7 @@ "id": "85", "producer": "White Labs", "product_id": "WLP815", - "name": "Belgian Lager Yeast", + "name": "Belgian Lager", "type": "lager", "notes": "Clean, crisp European lager yeast with low sulfur production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.", "attenuation_range": { @@ -12635,7 +12619,7 @@ "id": "86", "producer": "White Labs", "product_id": "WLP820", - "name": "Oktoberfest\/Märzen Lager Yeast", + "name": "Oktoberfest\/Märzen Lager", "type": "lager", "notes": "This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.", "attenuation_range": { @@ -12669,9 +12653,10 @@ "id": "87", "producer": "White Labs", "product_id": "WLP830", - "name": "German Lager Yeast", + "name": "German Lager", "type": "lager", "notes": "This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.", + "best_for": "Märzen & Lager", "attenuation_range": { "minimum": { "unit": "%", @@ -12703,9 +12688,9 @@ "id": "88", "producer": "White Labs", "product_id": "WLP833", - "name": "German Bock Lager Yeast", + "name": "German Bock Lager", "type": "lager", - "notes": "From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so w", + "notes": "From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for bocks, doppelbocks, and Oktoberfest-style beers. A very versatile lager yeast, it has gained tremendous popularity for use in classic American-style lagers.", "attenuation_range": { "minimum": { "unit": "%", @@ -12737,7 +12722,7 @@ "id": "89", "producer": "White Labs", "product_id": "WLP838", - "name": "Southern German Lager Yeast", + "name": "Southern German Lager", "type": "lager", "notes": "This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.", "attenuation_range": { @@ -12771,9 +12756,9 @@ "id": "90", "producer": "White Labs", "product_id": "WLP840", - "name": "American Lager Yeast", + "name": "American Lager", "type": "lager", - "notes": "This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.", + "notes": "This strain makes dry and clean lagers with a light note of apple fruitiness. Sulfur and diacetyl production is minimal making this strain easy to work with and fitting for American-style lagers.", "attenuation_range": { "minimum": { "unit": "%", @@ -12805,7 +12790,7 @@ "id": "91", "producer": "White Labs", "product_id": "WLP860", - "name": "Munich Helles Yeast", + "name": "Munich Helles", "type": "lager", "notes": "This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it's great for a variety of lager styles ranging from Helles to Rauchbier.", "attenuation_range": { @@ -12863,17 +12848,13 @@ "value": 58 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { "id": "93", "producer": "White Labs", "product_id": "WLP885", - "name": "Zurich Lager Yeast", + "name": "Zurich Lager", "type": "lager", "notes": "Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.", "attenuation_range": { @@ -12897,17 +12878,13 @@ "value": 55 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { "id": "94", "producer": "White Labs", "product_id": "WLP920", - "name": "Old Bavarian Lager Yeast", + "name": "Old Bavarian Lager", "type": "lager", "notes": "From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.", "attenuation_range": { @@ -12941,7 +12918,7 @@ "id": "95", "producer": "White Labs", "product_id": "WLP940", - "name": "Mexican Lager Yeast", + "name": "Mexican Lager", "type": "lager", "notes": "From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. This is one of the best lager strains in the White Labs yeast bank; try it with any lager.", "attenuation_range": { @@ -12973,8 +12950,8 @@ }, { "id": "96", - "producer": "Wyeast", - "product_id": "2000", + "producer": "Wyeast Labs", + "product_id": "WY2000", "name": "Budvar Lager", "type": "lager", "notes": "The Budvar strain has a nice malty nose with subtle fruit tones and a rich malt profile on the palate. It finishes malty but dry, well balanced and crisp. Hop character comes through in the finish.", @@ -13007,11 +12984,12 @@ }, { "id": "97", - "producer": "Wyeast", - "product_id": "2001", - "name": "Urquell Lager", + "producer": "Wyeast Labs", + "product_id": "WY2001-PC", + "name": "Pilsner Urquell H-Strain", "type": "lager", "notes": "With a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character. It has a very clean and neutral finish.", + "best_for": "Czech Lager", "attenuation_range": { "minimum": { "unit": "%", @@ -13041,11 +13019,12 @@ }, { "id": "98", - "producer": "Wyeast", - "product_id": "2007", + "producer": "Wyeast Labs", + "product_id": "WY2007", "name": "Pilsen Lager", "type": "lager", "notes": "The classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America.", + "best_for": "American Lager, Lager, German Pils & Schwarzbier", "attenuation_range": { "minimum": { "unit": "%", @@ -13075,11 +13054,12 @@ }, { "id": "99", - "producer": "Wyeast", - "product_id": "2035", + "producer": "Wyeast Labs", + "product_id": "WY2035", "name": "American Lager", "type": "lager", - "notes": "A complex and aromatic strain that can be used for a variety of lager beers. This strain is an excellent choice for Classic American Pilsner beers.", + "notes": "A complex and aromatic strain that can be used for a variety of lager beers. This strain is an excellent choice for Pre-Prohibition Lagers, formerly known as Classic American Pilsners.", + "best_for": "American Lager", "attenuation_range": { "minimum": { "unit": "%", @@ -13109,11 +13089,12 @@ }, { "id": "100", - "producer": "Wyeast", - "product_id": "2042", + "producer": "Wyeast Labs", + "product_id": "WY2042-PC", "name": "Danish lager", "type": "lager", "notes": "This yeast is a good choice for Dortmund-style lagers. It will ferment crisp and dry with a soft, rounded profile that accentuates hop characteristics.", + "best_for": "Helles & Lager", "attenuation_range": { "minimum": { "unit": "%", @@ -13143,11 +13124,12 @@ }, { "id": "101", - "producer": "Wyeast", - "product_id": "2112", + "producer": "Wyeast Labs", + "product_id": "WY2112", "name": "California Lager", "type": "lager", "notes": "This strain is particularly well suited for producing California Common-style beers. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.", + "best_for": "California Common, Cream Ale, Porter, Seasonal Beers & Pale Ales", "attenuation_range": { "minimum": { "unit": "%", @@ -13177,11 +13159,12 @@ }, { "id": "102", - "producer": "Wyeast", - "product_id": "2124", + "producer": "Wyeast Labs", + "product_id": "WY2124", "name": "Bohemian Lager", "type": "lager", "notes": "This Carlsberg type yeast is the most widely used lager strain in the world, and is considered the ideal choice for brewing Cold IPAs. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68 °F (18-20 °C). A thorough diacetyl rest is recommended after fermentation is complete.", + "best_for": "German Pils, Helles, Lager, Munich Dunkel, Marzen & Bock", "attenuation_range": { "minimum": { "unit": "%", @@ -13211,11 +13194,12 @@ }, { "id": "103", - "producer": "Wyeast", - "product_id": "2206", + "producer": "Wyeast Labs", + "product_id": "WY2206", "name": "Bavarian Lager", "type": "lager", "notes": "Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete.", + "best_for": "German Pilsner, Munich Dunkel, Lager & Märzen", "attenuation_range": { "minimum": { "unit": "%", @@ -13245,11 +13229,12 @@ }, { "id": "104", - "producer": "Wyeast", - "product_id": "2278", + "producer": "Wyeast Labs", + "product_id": "WY2278", "name": "Czech Pils", "type": "lager", "notes": "Originating from the home of great Pilsners in the Czech Republic, this classic strain will finish dry and malty. It is the perfect choice for Bohemian-style Pilsners. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58 °F (14 °C) and will dissipate with conditioning.", + "best_for": "Lager, Bock & Munich Dunkel", "attenuation_range": { "minimum": { "unit": "%", @@ -13279,11 +13264,12 @@ }, { "id": "105", - "producer": "Wyeast", - "product_id": "2308", + "producer": "Wyeast Labs", + "product_id": "WY2308", "name": "Munich Lager", "type": "lager", "notes": "This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete.", + "best_for": "Lager, Festbier, Marzen, Bock & Munich Dunkel", "attenuation_range": { "minimum": { "unit": "%", @@ -13313,11 +13299,12 @@ }, { "id": "106", - "producer": "Wyeast", - "product_id": "2633", + "producer": "Wyeast Labs", + "product_id": "WY2633", "name": "Octoberfest Lager Blend", "type": "lager", "notes": "This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production.", + "best_for": "Festbier, Märzen, Vienna Lager & Rauchbier", "attenuation_range": { "minimum": { "unit": "%", @@ -13347,11 +13334,12 @@ }, { "id": "111", - "producer": "Wyeast", - "product_id": "1007", + "producer": "Wyeast Labs", + "product_id": "WY1007", "name": "German Ale", "type": "ale", "notes": "A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.", + "best_for": "Wheat, Berliner Weisse, Altbier, Kolsch, Lagers & Gose", "attenuation_range": { "minimum": { "unit": "%", @@ -13381,11 +13369,12 @@ }, { "id": "112", - "producer": "Wyeast", - "product_id": "1010", + "producer": "Wyeast Labs", + "product_id": "WY1010", "name": "American Wheat", "type": "ale", "notes": "A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable.", + "best_for": "American Hefeweizen, Wheat, Cream Ale, Kolsch, Altbier & Lager", "attenuation_range": { "minimum": { "unit": "%", @@ -13415,11 +13404,12 @@ }, { "id": "113", - "producer": "Wyeast", - "product_id": "1028", + "producer": "Wyeast Labs", + "product_id": "WY1028", "name": "London Ale", "type": "ale", "notes": "A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.", + "best_for": "Dark Mild, Brown Ales, Porters, Stouts, IPA & Pale Ales", "attenuation_range": { "minimum": { "unit": "%", @@ -13449,11 +13439,12 @@ }, { "id": "114", - "producer": "Wyeast", - "product_id": "1056", + "producer": "Wyeast Labs", + "product_id": "WY1056", "name": "American Ale", "type": "ale", "notes": "Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful 'House' strain. Mild citrus notes develop with cooler 60-66°F (15-19°C) fermentations. Normally requires filtration for bright beers.", + "best_for": "Pale Ales, Amber Ales, IPAs, Brown Ales & Double IPA", "attenuation_range": { "minimum": { "unit": "%", @@ -13483,11 +13474,12 @@ }, { "id": "115", - "producer": "Wyeast", - "product_id": "1084", + "producer": "Wyeast Labs", + "product_id": "WY1084", "name": "Irish Ale", "type": "ale", "notes": "This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).", + "best_for": "Stouts, Red Ales, Porters, Double IPA, Wee Heavy & Scottish Ales", "attenuation_range": { "minimum": { "unit": "%", @@ -13517,11 +13509,12 @@ }, { "id": "116", - "producer": "Wyeast", - "product_id": "1098", + "producer": "Wyeast Labs", + "product_id": "WY1098", "name": "British Ale", "type": "ale", "notes": "This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C).", + "best_for": "Porters, Brown Ales, English IPAs, Blonde Ales, Scottish Heavy & Barleywines", "attenuation_range": { "minimum": { "unit": "%", @@ -13551,11 +13544,12 @@ }, { "id": "117", - "producer": "Wyeast", - "product_id": "1099", + "producer": "Wyeast Labs", + "product_id": "WY1099", "name": "Whitbread Ale", "type": "ale", "notes": "A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.", + "best_for": "Brown Ale, Stout, English IPA, Blonde Ale & Bitters", "attenuation_range": { "minimum": { "unit": "%", @@ -13585,11 +13579,12 @@ }, { "id": "118", - "producer": "Wyeast", - "product_id": "1187", + "producer": "Wyeast Labs", + "product_id": "WY1187", "name": "Ringwood Ale", "type": "ale", "notes": "A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.", + "best_for": "Porter, Brown Ale, Stout & IPA", "attenuation_range": { "minimum": { "unit": "%", @@ -13619,11 +13614,12 @@ }, { "id": "119", - "producer": "Wyeast", - "product_id": "1272", + "producer": "Wyeast Labs", + "product_id": "WY1272", "name": "American Ale II", "type": "ale", "notes": "With many of the best qualities that brewers look for when brewing American styles of beer, this strain's performance is consistent and it makes great beer. This versatile strain is a very good choice for a 'House' strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.", + "best_for": "Blonde Ale, Pale Ale, IPA, Strong Ale, Brown Ale & Porter", "attenuation_range": { "minimum": { "unit": "%", @@ -13653,11 +13649,12 @@ }, { "id": "120", - "producer": "Wyeast", - "product_id": "1275", + "producer": "Wyeast Labs", + "product_id": "WY1275", "name": "Thames Valley Ale", "type": "ale", "notes": "This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.", + "best_for": "Bitters, Altbier, Brown Ale, Porter & Stout", "attenuation_range": { "minimum": { "unit": "%", @@ -13687,11 +13684,12 @@ }, { "id": "121", - "producer": "Wyeast", - "product_id": "1318", + "producer": "Wyeast Labs", + "product_id": "WY1318", "name": "London Ale III", "type": "ale", - "notes": "Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.", + "notes": "Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet. London Ale III has become synonymous with the production of New England IPAs, also known as juicy or hazy IPAs, and balances well with the tropical fruit qualities from late and dry hop additions.", + "best_for": "Hazy IPA, IPA, Bitters, Stout & Barleywine", "attenuation_range": { "minimum": { "unit": "%", @@ -13721,11 +13719,12 @@ }, { "id": "122", - "producer": "Wyeast", - "product_id": "1332", + "producer": "Wyeast Labs", + "product_id": "WY1332", "name": "Northwest Ale", "type": "ale", "notes": "One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity.", + "best_for": "Pale Ale, IPA, Strong Ale & Brown Ale", "attenuation_range": { "minimum": { "unit": "%", @@ -13755,11 +13754,12 @@ }, { "id": "123", - "producer": "Wyeast", - "product_id": "1335", + "producer": "Wyeast Labs", + "product_id": "WY1335", "name": "British Ale II", "type": "ale", "notes": "A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.", + "best_for": "Bitters, Strong Ale, Brown Ale, Porter, Stout & English IPA", "attenuation_range": { "minimum": { "unit": "%", @@ -13789,11 +13789,12 @@ }, { "id": "124", - "producer": "Wyeast", - "product_id": "1450", + "producer": "Wyeast Labs", + "product_id": "WY1450", "name": "Denny's Favorite 50", "type": "ale", "notes": "This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.", + "best_for": "Amber Ale, Barleywine, Pale Ale, Brown Ale, Red Ale, IPA, Stout, Porter & Cream Ale", "attenuation_range": { "minimum": { "unit": "%", @@ -13823,11 +13824,12 @@ }, { "id": "125", - "producer": "Wyeast", - "product_id": "1469", + "producer": "Wyeast Labs", + "product_id": "WY1469", "name": "West Yorkshire Ale", "type": "ale", "notes": "This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.", + "best_for": "English IPA, Stout & Bitters", "attenuation_range": { "minimum": { "unit": "%", @@ -13857,11 +13859,12 @@ }, { "id": "126", - "producer": "Wyeast", - "product_id": "1728", + "producer": "Wyeast Labs", + "product_id": "WY1728", "name": "Scottish Ale", "type": "ale", "notes": "Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a 'House' strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile.", + "best_for": "Scottish Ales, Wee Heavy, Stout, Double IPA & Barleywine", "attenuation_range": { "minimum": { "unit": "%", @@ -13891,11 +13894,12 @@ }, { "id": "127", - "producer": "Wyeast", - "product_id": "1968", + "producer": "Wyeast Labs", + "product_id": "WY1968", "name": "London ESB Ale", "type": "ale", "notes": "A very good cask conditioned ale strain, this extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74 °F (21-23 °C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.", + "best_for": "Bitters, English IPA, Dark Mild, Brown Ale, Strong Ale & Barleywine", "attenuation_range": { "minimum": { "unit": "%", @@ -13925,11 +13929,12 @@ }, { "id": "128", - "producer": "Wyeast", - "product_id": "2565", + "producer": "Wyeast Labs", + "product_id": "WY2565", "name": "Kölsch", "type": "ale", "notes": "This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60 °F (13-16 °C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers.", + "best_for": "Kolsch, Wheat, Cream Ale, Berliner Weisse, Fruit Beer & Amber Lager", "attenuation_range": { "minimum": { "unit": "%", @@ -13959,11 +13964,12 @@ }, { "id": "142", - "producer": "Wyeast", - "product_id": "1214", - "name": "Belgian Abbey", + "producer": "Wyeast Labs", + "product_id": "WY1214", + "name": "Belgian Abbey Style Ale", "type": "ale", "notes": "A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.", + "best_for": "Strong Ale, Belgian Tripel, Belgian Ale, Witbier, Oktoberfest & Winter Beers", "attenuation_range": { "minimum": { "unit": "%", @@ -13993,11 +13999,12 @@ }, { "id": "143", - "producer": "Wyeast", - "product_id": "1388", + "producer": "Wyeast Labs", + "product_id": "WY1388", "name": "Belgian Strong Ale", "type": "ale", "notes": "The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. This strain is prone to stalling at approximately 1.035; racking or slight aeration will encourage it to finish fermentation. This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature†gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.", + "best_for": "Belgian Tripel & Belgian Style ales", "attenuation_range": { "minimum": { "unit": "%", @@ -14027,11 +14034,12 @@ }, { "id": "144", - "producer": "Wyeast", - "product_id": "1762", - "name": "Belgian Abbey II", + "producer": "Wyeast Labs", + "product_id": "WY1762", + "name": "Belgian Abbey Style Ale II", "type": "ale", "notes": "An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively 'clean profile' which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.", + "best_for": "Belgian Ales, Barleywine, Wee Heavy & Biere de Garde", "attenuation_range": { "minimum": { "unit": "%", @@ -14061,11 +14069,12 @@ }, { "id": "145", - "producer": "Wyeast", - "product_id": "3056", + "producer": "Wyeast Labs", + "product_id": "WY3056", "name": "Bavarian Wheat Blend", "type": "ale", "notes": "This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain.", + "best_for": "Weissbier & Wheats", "attenuation_range": { "minimum": { "unit": "%", @@ -14095,11 +14104,12 @@ }, { "id": "146", - "producer": "Wyeast", - "product_id": "3068", + "producer": "Wyeast Labs", + "product_id": "WY3068", "name": "Weihenstephan Weizen", "type": "ale", "notes": "The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermentor headspace of 33%.", + "best_for": "Hefeweizen, Wheats, Weissbier & Fruit Beers", "attenuation_range": { "minimum": { "unit": "%", @@ -14129,11 +14139,12 @@ }, { "id": "147", - "producer": "Wyeast", - "product_id": "3333", + "producer": "Wyeast Labs", + "product_id": "WY3333-PC", "name": "German Wheat", "type": "ale", "notes": "A highly flocculent German wheat beer strain that is the perfect choice for use in Kristallweizen. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics similar to the popular Wyeast 3068. However, this strain will sediment rapidly, resulting in bright beer without filtration. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Sulfur is commonly produced, but will dissipate with conditioning.", + "best_for": "Hefeweizen, Weissbier, Wheats & Bock", "attenuation_range": { "minimum": { "unit": "%", @@ -14163,11 +14174,12 @@ }, { "id": "148", - "producer": "Wyeast", - "product_id": "3463", + "producer": "Wyeast Labs", + "product_id": "WY3463-PC", "name": "Forbidden Fruit", "type": "ale", "notes": "A widely-used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.", + "best_for": "Witbier & White IPA", "attenuation_range": { "minimum": { "unit": "%", @@ -14197,11 +14209,12 @@ }, { "id": "149", - "producer": "Wyeast", - "product_id": "3522", + "producer": "Wyeast Labs", + "product_id": "WY3522", "name": "Belgian Ardennes", "type": "ale", "notes": "One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.", + "best_for": "Belgian Ales, Belgian Tripel & Belgian IPA", "attenuation_range": { "minimum": { "unit": "%", @@ -14231,11 +14244,12 @@ }, { "id": "150", - "producer": "Wyeast", - "product_id": "3638", + "producer": "Wyeast Labs", + "product_id": "WY3638", "name": "Bavarian Wheat", "type": "ale", "notes": "A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermentor headspace of 33%.", + "best_for": "Wheats & Weissbier", "attenuation_range": { "minimum": { "unit": "%", @@ -14265,11 +14279,12 @@ }, { "id": "151", - "producer": "Wyeast", - "product_id": "3711", + "producer": "Wyeast Labs", + "product_id": "WY3711", "name": "French Saison", "type": "ale", "notes": "A very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers. This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature†gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.", + "best_for": "Saison, Witbier & Belgian Ales", "attenuation_range": { "minimum": { "unit": "%", @@ -14299,8 +14314,8 @@ }, { "id": "152", - "producer": "Wyeast", - "product_id": "3724", + "producer": "Wyeast Labs", + "product_id": "WY3724", "name": "Belgian Saison", "type": "ale", "notes": "This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90 °F (32 °C), or the use of a secondary strain can accelerate attenuation. This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature†gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.", @@ -14333,11 +14348,12 @@ }, { "id": "153", - "producer": "Wyeast", - "product_id": "3787", + "producer": "Wyeast Labs", + "product_id": "WY3787", "name": "Trappist High Gravity", "type": "ale", "notes": "A classic strain for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “house†strain.", + "best_for": "Belgian Ales", "attenuation_range": { "minimum": { "unit": "%", @@ -14367,11 +14383,12 @@ }, { "id": "154", - "producer": "Wyeast", - "product_id": "3942", + "producer": "Wyeast Labs", + "product_id": "WY3942", "name": "Belgian Wheat", "type": "ale", "notes": "Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.", + "best_for": "Belgian Ales", "attenuation_range": { "minimum": { "unit": "%", @@ -14401,11 +14418,12 @@ }, { "id": "155", - "producer": "Wyeast", - "product_id": "3944", - "name": "Belgian Wit", + "producer": "Wyeast Labs", + "product_id": "WY3944", + "name": "Belgian Witbier", "type": "ale", "notes": "This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that complements the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermentor headspace of 33%.", + "best_for": "Belgian Ales", "attenuation_range": { "minimum": { "unit": "%", @@ -14437,17 +14455,17 @@ "id": "156", "producer": "Fermentis", "product_id": "S-04", - "name": "Safale S-04", + "name": "SafAle S-04", "type": "ale", "notes": "English ale brewer’s yeast selected for its fast fermentation profile. Produces balanced fruity and floral notes. Due to its flocculation power, tends to produce beers with higher clarity. Ideal for a large range of American and English Ales – including highly hopped beers – and is specially adapted to cask-conditioned and beers fermented in cylindro-conical tanks.", "attenuation_range": { "minimum": { "unit": "%", - "value": 75 + "value": 74 }, "maximum": { "unit": "%", - "value": 75 + "value": 82 } }, "flocculation": "high", @@ -14463,7 +14481,7 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 0 + "value": 11 }, "form": "dry" }, @@ -14471,17 +14489,18 @@ "id": "157", "producer": "Fermentis", "product_id": "US-05", - "name": "Safale US-05", + "name": "SafAle US-05", "type": "ale", - "notes": "American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.", + "notes": "American ale brewer's yeast producing neutral and well-balanced ales, clean and crispy. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. Ideal for American beer types and highly hopped beers.", + "best_for": "Ales, Pale Ale & IPA", "attenuation_range": { "minimum": { "unit": "%", - "value": 81 + "value": 78 }, "maximum": { "unit": "%", - "value": 81 + "value": 82 } }, "flocculation": "medium", @@ -14497,7 +14516,7 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 0 + "value": 11 }, "form": "dry" }, @@ -14505,17 +14524,17 @@ "id": "158", "producer": "Fermentis", "product_id": "K-97", - "name": "Safale K-97", + "name": "SafAle K-97", "type": "ale", "notes": "German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers. Its lower attenuation profile gives beers with a good length on the palate.", "attenuation_range": { "minimum": { "unit": "%", - "value": 81 + "value": 80 }, "maximum": { "unit": "%", - "value": 81 + "value": 84 } }, "flocculation": "high", @@ -14531,7 +14550,7 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 0 + "value": 11 }, "form": "dry" }, @@ -14539,17 +14558,18 @@ "id": "159", "producer": "Fermentis", "product_id": "S-23", - "name": "Saflager S-23", + "name": "SafLager S-23", "type": "lager", "notes": "Bottom fermenting yeast originating from the VLB - Berlin in Germany recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate.", + "best_for": "Lagers & Märzen", "attenuation_range": { "minimum": { "unit": "%", - "value": 82 + "value": 80 }, "maximum": { "unit": "%", - "value": 82 + "value": 84 } }, "flocculation": "high", @@ -14565,7 +14585,7 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 0 + "value": 11 }, "form": "dry" }, @@ -14573,17 +14593,18 @@ "id": "160", "producer": "Fermentis", "product_id": "W-34\/70", - "name": "Saflager W-34\/70", + "name": "SafLager W-34\/70", "type": "lager", "notes": "This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Saflager W-34\/70 allows to brew beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers.", + "best_for": "Lagers & Märzen", "attenuation_range": { "minimum": { "unit": "%", - "value": 83 + "value": 80 }, "maximum": { "unit": "%", - "value": 83 + "value": 84 } }, "flocculation": "high", @@ -14599,7 +14620,7 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 0 + "value": 11 }, "form": "dry" }, @@ -14607,13 +14628,14 @@ "id": "161", "producer": "Fermentis", "product_id": "S-189", - "name": "Saflager S-189", + "name": "SafLager S-189", "type": "lager", "notes": "Originating from the Hürlimann brewery in Switzerland. This lager yeast strain’s profile allows to brew fairly neutral flavor beers with a high drinkability. Depending on the conditions, it tends to present noticeable herbal and floral notes to lager beers.", + "best_for": "Lagers", "attenuation_range": { "minimum": { "unit": "%", - "value": 84 + "value": 80 }, "maximum": { "unit": "%", @@ -14633,7 +14655,7 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 0 + "value": 11 }, "form": "dry" }, @@ -14641,17 +14663,18 @@ "id": "162", "producer": "Fermentis", "product_id": "T-58", - "name": "Safbrew T-58", + "name": "SafAle T-58", "type": "ale", - "notes": "Specialty yeast selected for its estery somewhat peppery and spicy flavor development. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer.", + "notes": "Specialty brewer’s yeast selected for its strong fermentation character, intense fruity and phenolic flavors – especially banana, clove and peppery notes. Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.", + "best_for": "Hefeweizen, Weissbier & Witbier", "attenuation_range": { "minimum": { "unit": "%", - "value": 70 + "value": 72 }, "maximum": { "unit": "%", - "value": 70 + "value": 78 } }, "flocculation": "medium", @@ -14667,7 +14690,7 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 0 + "value": 11 }, "form": "dry" }, @@ -14675,17 +14698,17 @@ "id": "163", "producer": "Fermentis", "product_id": "S-33", - "name": "Safbrew S-33", + "name": "SafAle S-33", "type": "ale", - "notes": "General purpose ale yeast with neutral flavor profiles. Its low attenuation gives beers with a very good length on the palate. Particularly recom- mended for specialty ales and trappist type beers. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer.", + "notes": "Fruity driven strain, gives a high mouthfeel and body to the beer. Ideal for Belgian Ales (Blond, Dubbel, Tripel, Quadrupel Styles) and strong English ales (ex. Imperial Stouts). It is also ideal for New England IPAs. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.", "attenuation_range": { "minimum": { "unit": "%", - "value": 70 + "value": 68 }, "maximum": { "unit": "%", - "value": 70 + "value": 72 } }, "temperature_range": { @@ -14700,7 +14723,7 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 0 + "value": 11 }, "form": "dry" }, @@ -14708,9 +14731,10 @@ "id": "164", "producer": "Fermentis", "product_id": "WB-06", - "name": "Safbrew WB-06", + "name": "SafAle WB-06", "type": "ale", - "notes": "Specialty yeast selected for wheat beer fermentations. Produces subtle estery and phenol flavor notes typical of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.", + "notes": "Brewer’s yeast providing fruity and phenolic character, varying with the fermentation conditions. Produces well-attenuated beers and it is ideal for wheat base beers, such as Belgian and German Styles (Ex. Wit Beers and Weizen Beers).\nProduces typical phenolic notes of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.", + "best_for": "Hefeweizen, Weissbier & Witbier", "attenuation_range": { "minimum": { "unit": "%", @@ -14718,7 +14742,7 @@ }, "maximum": { "unit": "%", - "value": 86 + "value": 90 } }, "flocculation": "low", @@ -14734,21 +14758,22 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 0 + "value": 11 }, "form": "dry" }, { "id": "165", "producer": "The Yeast Bay", - "product_id": "", + "product_id": "WLP4000", "name": "Vermont Ale", "type": "ale", "notes": "Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer.", + "best_for": "IPA, Pale Ales & Hazy IPAs", "attenuation_range": { "minimum": { "unit": "%", - "value": 75 + "value": 78 }, "maximum": { "unit": "%", @@ -14759,23 +14784,23 @@ "temperature_range": { "minimum": { "unit": "F", - "value": 66 + "value": 64 }, "maximum": { "unit": "F", - "value": 70 + "value": 72 } }, "alcohol_tolerance": { "unit": "%", - "value": 0 + "value": 12 }, "form": "liquid" }, { "id": "166", "producer": "The Yeast Bay", - "product_id": "", + "product_id": "WLP4020", "name": "Wallonian Farmhouse", "type": "ale", "notes": "Isolated from a unique farmhouse-style ale that hails from the Walloon region of Belgium, this yeast is one of the funkiest \"clean\" yeast we have in our stable. It imparts a slight earthy funk and tart character to the beer, and is a very mild producer of some slightly spicy and mildly smokey flavor compounds. This yeast exhibits absurdly high attenuation, resulting in a practically bone-dry beer. If desired, we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer. Use this yeast for any farmhouse style or experimental Belgian ale.", @@ -14786,30 +14811,30 @@ }, "maximum": { "unit": "%", - "value": 88 + "value": 100 } }, "flocculation": "medium", "temperature_range": { "minimum": { "unit": "F", - "value": 68 + "value": 72 }, "maximum": { "unit": "F", - "value": 78 + "value": 80 } }, "alcohol_tolerance": { "unit": "%", - "value": 0 + "value": 15 }, "form": "liquid" }, { "id": "167", "producer": "The Yeast Bay", - "product_id": "", + "product_id": "WLP4015", "name": "Northeastern Abbey", "type": "ale", "notes": "This yeast was isolated from a beer crafted by a well-known producer of Belgian-style ales in the Northeastern United States. This yeast produces a very mild spiciness and earthy flavor and aroma which is complemented by a subtle but magnificent array of fruity esters, including pear and light citrus fruit. The brewery from which this strain was isolated uses it in a very versatile manner across an array of Belgian styles. We prefer using this yeast for any and all light Belgian beers, including Wit, Belgian Pale and Belgian Blond, in addition to any experimental fruit beers in which a more unique and robust flavor and aroma profile is desired. Expect this yeast to produce a large, thick krausen.", @@ -14831,12 +14856,12 @@ }, "maximum": { "unit": "F", - "value": 73 + "value": 75 } }, "alcohol_tolerance": { "unit": "%", - "value": 0 + "value": 12 }, "form": "liquid" }, @@ -14850,11 +14875,11 @@ "attenuation_range": { "minimum": { "unit": "%", - "value": 76 + "value": 78 }, "maximum": { "unit": "%", - "value": 82 + "value": 84 } }, "flocculation": "medium low", @@ -14868,16 +14893,12 @@ "value": 80 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { "id": "169", "producer": "The Yeast Bay", - "product_id": "", + "product_id": "WLP4025", "name": "Dry Belgian Ale", "type": "ale", "notes": "Dry Belgian Ale is single strain of Saccharomyces cerevisiae isolated from a unique golden strong ale. The profile is a complex and balanced mix of apple, pear and light citrus fruit with some mild spicy and peppery notes. The apparent attenuation of this strain ranges anywhere from 85-100%, depending upon the mash profile and the grist composition. For a yeast that's as dry as it is, it creates beers with a surprising amount of balance even without the use of specialty grains or adjuncts. While we haven't completed our own tests in house, this yeast is used at the brewery from which it was isolated to make big beers that are in the neighborhood of 12-16% ABV and sufficiently dry. Use Dry Belgian Ale as a primary fermenter in any big Belgian beer, or to unstick that pesky stuck fermentation. To achieve high attenuation, we recommend fermenting with this strain at 70-71 °F for the first 2-3 days, and then bumping up the temperature to 74-75 °F for the remainder of fermentation.", @@ -14895,16 +14916,16 @@ "temperature_range": { "minimum": { "unit": "F", - "value": 70 + "value": 68 }, "maximum": { "unit": "F", - "value": 76 + "value": 78 } }, "alcohol_tolerance": { "unit": "%", - "value": 0 + "value": 15 }, "form": "liquid" }, @@ -14914,7 +14935,7 @@ "product_id": "ECY07", "name": "Scottish Heavy", "type": "ale", - "notes": "Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90\/ shilling or heavier ales including old ales and barleywines due to the level of attenuation (77-80%). Suggested fermentation temperature: 60-68F", + "notes": "Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90\/ shilling or heavier ales including old ales and barleywines due to the level of attenuation (77-80%). Suggested fermentation temperature: 60-68°F", "attenuation_range": { "minimum": { "unit": "%", @@ -14935,19 +14956,16 @@ "value": 68 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { "id": "171", "producer": "East Coast Yeast", "product_id": "ECY08", - "name": "Saison Brasserie", + "name": "Saison Brasserie Blend", "type": "ale", - "notes": "A combination of several saison yeast strains for both fruity and spicy characteristics accompanied with dryness (attenuation ~ 80%). Suggested fermentation temperature: 75-85F.", + "notes": "A combination of several saison yeast strains for both fruity and spicy characteristics accompanied with dryness (attenuation ~ 80%). Suggested fermentation temperature: 75-85° F.", + "best_for": "Saison", "attenuation_range": { "minimum": { "unit": "%", @@ -14968,10 +14986,6 @@ "value": 85 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { @@ -15001,10 +15015,6 @@ "value": 72 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { @@ -15013,7 +15023,7 @@ "product_id": "ECY10", "name": "Old Newark Ale", "type": "ale", - "notes": "Sourced from a defunct east coast brewery, this pure strain was identified as their \"ale-pitching yeast\". Good for all styles of American and English ales with high flocculation and a compact sedimentation. Suggested fermentation temperature: 60-68F; attenuation ~76%.", + "notes": "Sourced from a defunct east coast brewery, this pure strain was identified as their \"ale-pitching yeast\". Good for all styles of American and English ales. Top fermenting, high flocculation with a solid sedimentation. Suggested fermentation temp: 60-68°F. Apparent Attenuation: 76-78%", "attenuation_range": { "minimum": { "unit": "%", @@ -15021,7 +15031,7 @@ }, "maximum": { "unit": "%", - "value": 76 + "value": 78 } }, "temperature_range": { @@ -15034,10 +15044,6 @@ "value": 68 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { @@ -15067,10 +15073,6 @@ "value": 76 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { @@ -15100,10 +15102,6 @@ "value": 68 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { @@ -15133,10 +15131,6 @@ "value": 72 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { @@ -15166,10 +15160,6 @@ "value": 82 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { @@ -15199,10 +15189,6 @@ "value": 69 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { @@ -15232,10 +15218,6 @@ "value": 68 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { @@ -15244,7 +15226,7 @@ "product_id": "ECY21", "name": "Kolschbier", "type": "ale", - "notes": "Produces a clean lager-like profile at ale fermentation temperatures. Smooth mineral and malt flavors come through with a clean, lightly yeasty flavor and aroma in the finish. Recommended fermentation temperature: 58-66F; attenuation:75-78%.", + "notes": "Produces a clean lager-like profile at ale temperatures. Smooth mineral and malt characters come through with a clean, lightly yeasty flavor and aroma in the finish. Recommended fermentation temperature: 58-66ºF; Apparent attenuation: 75-78%.", "attenuation_range": { "minimum": { "unit": "%", @@ -15265,10 +15247,6 @@ "value": 66 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { @@ -15277,7 +15255,7 @@ "product_id": "ECY28", "name": "Kellerbier", "type": "lager", - "notes": "This yeast exhibits a clean, crisp lager in the traditional northern German character. Use in German pilsners including Kellerbier. Recommended fermentation temperature: 46-54F; attenuation: 74-76%.", + "notes": "This yeast exhibits a clean, crisp lager in the traditional northern German character. Use in German Pilsners including Kellerbier. Recommended fermentation temperature 46-54ºF; Apparent attenuation: 74-76%.", "attenuation_range": { "minimum": { "unit": "%", @@ -15298,10 +15276,6 @@ "value": 54 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { @@ -15331,10 +15305,6 @@ "value": 70 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { @@ -15347,11 +15317,11 @@ "attenuation_range": { "minimum": { "unit": "%", - "value": 0 + "value": 80 }, "maximum": { "unit": "%", - "value": 0 + "value": 80 } }, "flocculation": "medium", @@ -15365,10 +15335,6 @@ "value": 73 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "dry" }, { @@ -15378,16 +15344,6 @@ "name": "Lager Yeast", "type": "lager", "notes": "A dry lager yeast with high attenuation. Ferments clean and malty.", - "attenuation_range": { - "minimum": { - "unit": "%", - "value": 0 - }, - "maximum": { - "unit": "%", - "value": 0 - } - }, "flocculation": "high", "temperature_range": { "minimum": { @@ -15399,10 +15355,6 @@ "value": 59 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "dry" }, { @@ -15412,16 +15364,6 @@ "name": "Top Yeast", "type": "ale", "notes": "Top fermenting yeast that most suitable for amber coloured and dark beers. Fast fermentation with low residual sugar. Formation of fruity esters.", - "attenuation_range": { - "minimum": { - "unit": "%", - "value": 0 - }, - "maximum": { - "unit": "%", - "value": 0 - } - }, "flocculation": "high", "temperature_range": { "minimum": { @@ -15433,10 +15375,6 @@ "value": 77 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "dry" }, { @@ -15446,16 +15384,6 @@ "name": "Cooper Ale", "type": "ale", "notes": "General purpose dry ale yeast with a very good reputation. Produces significant fruity flavors. No phenolics. Clean, fruity finish.", - "attenuation_range": { - "minimum": { - "unit": "%", - "value": 0 - }, - "maximum": { - "unit": "%", - "value": 0 - } - }, "flocculation": "medium", "temperature_range": { "minimum": { @@ -15467,27 +15395,24 @@ "value": 72 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "dry" }, { "id": "187", - "producer": "Danstar", + "producer": "Lallemand", "product_id": "BRY-97", - "name": "BRY-97 American West Coast Ale", + "name": "LalBrew BRY-97 American West Coast Ale", "type": "ale", - "notes": "BRY-97 produces some esters which results in beers that are slightly estery and almost neutral.", + "notes": "LalBrew BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce clean fermentations for high quality ales. LalBrew BRY-97 is a neutral and highly attenuating strain with a high flocculation ability that can be used to make a wide variety of American-style beers. Through expression of a β-glucosidase enzyme, LalBrew BRY-97 can promote hop biotransformation and accentuate hop flavor and aroma. Traditional ales made with LalBrew BRY-97 include but are certainly not limited to American Pale Ale, American Amber, American Brown, American IPA, Imperial IPA, American Stout, Cream Ale, American Wheat, Scotch Ale, Russian Imperial Stout, Roggen/Rye, Old Ale and American Barleywine.", + "best_for": "Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen/Rye, Old Ale & American Barleywine", "attenuation_range": { "minimum": { "unit": "%", - "value": 75 + "value": 78 }, "maximum": { "unit": "%", - "value": 80 + "value": 84 } }, "flocculation": "high", @@ -15503,13 +15428,13 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 12 + "value": 13 }, "form": "dry" }, { "id": "188", - "producer": "Danstar", + "producer": "Lallemand", "product_id": "", "name": "Belle Saison Belgian Saison-Style", "type": "ale", @@ -15543,11 +15468,12 @@ }, { "id": "189", - "producer": "Danstar", + "producer": "Lallemand", "product_id": "CBC-1", - "name": "CBC-1 Yeast for Cask & Bottle Conditioning", + "name": "LalBrew CBC-1 Yeast for Cask & Bottle Conditioning", "type": "ale", - "notes": "Neutral flavor and aroma. Alcohol resistant. Not able to utilize maltotriose.", + "notes": "LalBrew CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for Cask and Bottle Conditioning applications due to its high resistance to alcohol and pressure. LalBrew CBC-1 has a neutral flavor profile and does not metabolize maltotriose, therefore the original character of the beer is preserved after refermentation. The yeast will settle and form a tight mat at the bottom of the bottle or cask. LalBrew CBC-1 is also an ideal strain for primary fermentation of dry ciders, mead and hard-seltzer. For simple sugar fermentations with appropriate yeast nutrition, LalBrew CBC-1 achieves high attenuation with a clean and neutral flavor profile.", + "best_for": "fruit beers, dry cider & mead", "attenuation_range": { "minimum": { "unit": "%", @@ -15566,18 +15492,18 @@ }, "maximum": { "unit": "F", - "value": 77 + "value": 86 } }, "alcohol_tolerance": { "unit": "%", - "value": 12 + "value": 14 }, "form": "dry" }, { "id": "190", - "producer": "Danstar", + "producer": "Lallemand", "product_id": "", "name": "Diamond Lager", "type": "lager", @@ -15611,7 +15537,7 @@ }, { "id": "191", - "producer": "Danstar", + "producer": "Lallemand", "product_id": "", "name": "Munich Wheat", "type": "ale", @@ -15645,19 +15571,20 @@ }, { "id": "192", - "producer": "Danstar", + "producer": "Lallemand", "product_id": "", - "name": "Nottingham Ale", + "name": "LalBrew Nottingham", "type": "ale", - "notes": "Neutral flavors and aroma.", + "notes": "LalBrew Nottingham is an English-style ale yeast selected for its high performance and versatility. Neutral flavor and consistent performance across diverse fermentation conditions make LalBrew Nottingham and ideal house strain for producing a wide variety of beer styles. Through moderate expression of β-glucosidase and β-lyase enzymes, LalBrew Nottingham can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew Nottingham is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, LalBrew Nottingham can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. LalBrew Nottingham is a stress tolerant making it a good choice for high gravity, sours, re-starting stuck fermentations and other challenging fermentation conditions.", + "best_for": "Golden Ale, Kolsch, Lagers, IPA, Imperial Stout, Pale Ales, Ambers, Porters, Stouts & Barleywines", "attenuation_range": { "minimum": { "unit": "%", - "value": 75 + "value": 78 }, "maximum": { "unit": "%", - "value": 80 + "value": 84 } }, "flocculation": "high", @@ -15668,30 +15595,31 @@ }, "maximum": { "unit": "F", - "value": 73 + "value": 77 } }, "alcohol_tolerance": { "unit": "%", - "value": 9 + "value": 14 }, "form": "dry" }, { "id": "193", - "producer": "Danstar", + "producer": "Lallemand", "product_id": "", - "name": "Windsor British Style", + "name": "LalBrew Windsor", "type": "ale", - "notes": "Windsor produces esters and the resulting beers display fruity flavors and aromas. This particular strain is not able to use the sugar maltotriose (a molecule com- posed of 3 glucose units) which is present in the wort in an average of 10-15% in all-malt worts. The consequence of this will be residual sweetness in the beer.", + "notes": "LalBrew Windsor is a true English ale strain that produces a balanced fruity aroma with lower attenuation due to an inability to metabolize maltotriose. LalBrew Windsor is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. Beers created with LalBrew Windsor are usually described as full-bodied, fruity English ales. LalBrew Windsor is a consistent and robust strain that produces moderate levels of alcohol and the balanced flavor and aroma characteristics of the best traditional English ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.", + "best_for": "Pale Ale, Milds, Bitters, Irish Reds, English Brown Ales, Porters & Sweet Stouts", "attenuation_range": { "minimum": { "unit": "%", - "value": 70 + "value": 65 }, "maximum": { "unit": "%", - "value": 75 + "value": 72 } }, "flocculation": "low", @@ -15702,12 +15630,12 @@ }, "maximum": { "unit": "F", - "value": 72 + "value": 77 } }, "alcohol_tolerance": { "unit": "%", - "value": 7 + "value": 12 }, "form": "dry" }, @@ -15715,7 +15643,7 @@ "id": "194", "producer": "Mangrove Jack's", "product_id": "M02", - "name": "Craft Series Cider Yeast", + "name": "Craft Series Cider", "type": "other", "notes": "Mangrove Jack's Cider Yeast is a high ester-producing strain, imparting wonderful flavor depth, revealing the full fruit potential of the juice. Ciders fermented using this strain are exceptionally crisp, flavorsome and refreshing in taste. This highly robust yeast has good fructose assimilation and is capable of fermenting under challenging conditions and over a wide temperature range. Mangrove Jack's Cider Yeast is a highly flocculent strain, suitable for all styles of cider. Trace nutrients have been blended with the yeast in Mangrove Jack's Cider Yeast sachets for optimum yeast health, fermentation performance and cider quality.", "attenuation_range": { @@ -15739,17 +15667,13 @@ "value": 82 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "dry" }, { "id": "195", "producer": "Mangrove Jack's", "product_id": "M03", - "name": "Newcastle Dark Ale Yeast", + "name": "Newcastle Dark Ale", "type": "ale", "notes": "Newcastle Dark Ale Yeast successfully brings classic cask ale production into the homebrew or craft setting. This is a top-fermentation strain well suited for fermenting British ales, particularly dark and full bodied ales, mild brown ales and Scottish Heavy ales. Selected to not over attenuate, this strain will stop short of the low end gravities exhibited by other yeast strains. Dark fruity esters are pronounced when fermented at the appropriate temperature. Care should be taken to adjust hop bitterness to ensures it suits the ester character and complements the fuller bodied finish.", "attenuation_range": { @@ -15773,17 +15697,13 @@ "value": 72 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "dry" }, { "id": "196", "producer": "Mangrove Jack's", "product_id": "M07", - "name": "British Ale Yeast", + "name": "British Ale", "type": "ale", "notes": "A neutral top-fermenting strain especially suited for brewing silky smooth light ales with a neutral yeast aroma and flavor contribution. This strain also works well for stronger ales where a soft and balanced mouth feel is desired and where the nutty, spicy and earthy hop and malt characteristics should be enhanced. This yeast strain is highly flocculent and not prone to autolysis, making it an excellent choice for both cask and bottle conditioned beer.", "attenuation_range": { @@ -15807,19 +15727,15 @@ "value": 72 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "dry" }, { "id": "197", "producer": "Mangrove Jack's", "product_id": "M10", - "name": "Workhorse Yeast", + "name": "Workhorse", "type": "ale", - "notes": "Workhorse Beer yeast is a true all rounder, suitable for a myriad of beer styles at extremely high gravities and different brewing temperatures. From Baltic porter to ambient temperature fermented lagers, this top-fermenting strain has such a clean flavor and aroma profile that it is suitable for almost every application. It is a robust strain with rapid and reliable fermentation performance, good attenuation properties, and ideally suited to making cask or bottle conditioned beers. This highly versatile strain also has very good ethanol tolerance up to 9% ABV and excellent temperature tolerance up to 90°F (32°C).", + "notes": "The now discontinued Workhorse Beer yeast is a true all rounder, suitable for a myriad of beer styles at extremely high gravities and different brewing temperatures. From Baltic porter to ambient temperature fermented lagers, this top-fermenting strain has such a clean flavor and aroma profile that it is suitable for almost every application. It is a robust strain with rapid and reliable fermentation performance, good attenuation properties, and ideally suited to making cask or bottle conditioned beers. This highly versatile strain also has very good ethanol tolerance up to 9% ABV and excellent temperature tolerance up to 90°F (32°C).", "attenuation_range": { "minimum": { "unit": "%", @@ -15841,19 +15757,16 @@ "value": 90 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "dry" }, { "id": "198", "producer": "Mangrove Jack's", "product_id": "M20", - "name": "Bavarian Wheat Yeast", + "name": "Bavarian Wheat", "type": "ale", "notes": "A classic top-fermenting yeast suited for brewing a range of German Weizens as well as Belgian Witbier. It has a very low flocculation rate and a clean, \"yeasty\" aroma which makes it ideal for beers that are traditionally served cloudy. This yeast creates beer with a low to completely dry level of sweetness, medium body with a silky mouth feel, and a delicious banana and spice aroma.", + "best_for": "Hefeweizen, Kristal Weizen & Dunkel Weizen and more", "attenuation_range": { "minimum": { "unit": "%", @@ -15875,17 +15788,13 @@ "value": 86 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "dry" }, { "id": "199", "producer": "Mangrove Jack's", "product_id": "M27", - "name": "Belgian Ale Yeast", + "name": "Belgian Ale", "type": "ale", "notes": "With a myriad of flavours and aromas embraced by master brewers all over Belgium, this strain has been specially developed to bring the best of these flavors to the home or craft brewer. Belgian ale yeast is an exceptional top-fermenting yeast strain creating distinctive beers with spicy, fruity and peppery notes. Ideal for fermentation of Belgian Saison or farmhouse style beers, but also suitable for other Belgian styles. This yeast is highly attenuative and has a high ethanol tolerance that makes it ideal for creating most Belgian beer styles, including Quadrupel styles of up to 14% ABV. At higher alcohol levels fermentation may take longer but the strain is robust enough to deal with almost anything. This strain successfully brings the sophistication of classic Belgian ale production to the home and small brewery.", "attenuation_range": { @@ -15919,9 +15828,10 @@ "id": "200", "producer": "Mangrove Jack's", "product_id": "M44", - "name": "US West Coast Yeast", + "name": "US West Coast", "type": "ale", - "notes": "U.S. West Coast Yeast is a high attenuating, top-fermenting strain that ferments with almost completely neutral attributes across a wide range of wort strengths and temperature ranges. It produces a moderately high acidity which allows the tangy citrus hop aromas to really punch through, while also enhancing toasted and dark malt characters. If you plan to use a lot of expensive flavourful hops as the prominent feature of your beer, use this yeast.", + "notes": "US West Coast Yeast is a high attenuating, top-fermenting strain that ferments with almost completely neutral attributes across a wide range of wort strengths and temperature ranges. It produces a moderately high acidity which allows the tangy citrus hop aromas to really punch through, while also enhancing toasted and dark malt characters. If you plan to use a lot of expensive flavourful hops as the prominent feature of your beer, use this yeast.", + "best_for": "Americal Pale Ale, Double IPA & American Imperial Stout", "attenuation_range": { "minimum": { "unit": "%", @@ -15943,17 +15853,13 @@ "value": 74 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "dry" }, { "id": "201", "producer": "Mangrove Jack's", "product_id": "M79", - "name": "Burton Union Yeast", + "name": "Burton Union", "type": "ale", "notes": "Famous the world over for its crisp, dry and uniquely malty and hoppy ales, this strain has been isolated and developed especially for the home and craft brewer from a commercial brewery in the heartland of British Brewing. Burton Union Yeast is a gentle but rapid fermenter that generates light and delicate ripe pear esters and does not strip away light malt character or body. Moderate acidity balances the silky smooth texture of beers fermented with this strain. When hops or malt aromas are stronger, the yeast contribution will be neutral. When used in lighter quality malt bases, the hops and esters are able to shine. Beers made with this yeast are quick to condition, giving you great beer in as little as 3 weeks.", "attenuation_range": { @@ -15977,27 +15883,24 @@ "value": 74 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "dry" }, { "id": "202", "producer": "Mangrove Jack's", "product_id": "M84", - "name": "Bohemian Lager Yeast", + "name": "Bohemian Lager", "type": "lager", "notes": "Bohemian Lager is a classic bottom-fermenting, continental lager strain that produces elegant, well balanced beers. Bohemian Lager Yeast is characterized by its dry and clean palate, typical of traditional Czech brewing. This strain confers smooth, subtle yeast characteristics with muted fruit notes, resulting in refreshingly crisp lagers with expressive hop character. While rich and chewy, the beers fermented with this strain will not be sweet, but may have an elusive sweet malt flavor in the aftertaste. Lagering periods as short as 4 weeks may produce acceptable beer, but allowing beer to lager 6-8 weeks will result in beer that is richer, smoother, with a more refined aroma and flavor.", + "best_for": "German Pilsners, Porters & American Lagers", "attenuation_range": { "minimum": { "unit": "%", - "value": 75 + "value": 72 }, "maximum": { "unit": "%", - "value": 80 + "value": 76 } }, "flocculation": "high", @@ -16011,10 +15914,6 @@ "value": 59 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "dry" }, { @@ -16155,11 +16054,11 @@ }, { "id": "207", - "producer": "Wyeast", - "product_id": "1026", + "producer": "Wyeast Labs", + "product_id": "WY1026", "name": "British Cask Ale", "type": "ale", - "notes": "A great choice for any cask conditioned British Ale. Produces nice malt profile with a hint of fruit. Finishes dry and slightly tart. ", + "notes": "A great yeast choice for any cask-conditioned British Ale and one that is especially well suited for hoppy bitters, IPAs and Australian ales. Produces a nice malt profile, and finishes crisp and slightly tart. Low to moderate fruit ester producer that clears well without filtration.", "attenuation_range": { "minimum": { "unit": "%", @@ -16181,19 +16080,18 @@ "value": 72 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "best_for": "Bitters, Brown Ales, IPAs & Blonde Ale", "form": "liquid" }, { "id": "208", - "producer": "Wyeast", - "product_id": "1203", + "producer": "Wyeast Labs", + "product_id": "WY1203-PC", "name": "Burton IPA Blend", "type": "ale", "notes": "The revival of interest in historic and classic English IPA styles calls for a specialized yeast. This blend highlights hop bitterness and aroma while still allowing full expression of authentic water profiles and pale malts. Low to moderate ester level can be manipulated through fermentation temperature and pitching rate. Palate finish is typically neutral to mildly fruity with some maltiness. Good flocculation characteristics make this an excellent candidate for cask conditioning.", + "best_for": "English IPA, Bitters, Porters & Stouts", "attenuation_range": { "minimum": { "unit": "%", @@ -16223,11 +16121,12 @@ }, { "id": "209", - "producer": "Wyeast", - "product_id": "1217", + "producer": "Wyeast Labs", + "product_id": "WY1217-PC", "name": "West Coast IPA", "type": "ale", "notes": "This strain is ideally suited to the production of west-coast style American craft beers, especially pale, IPA, red, and specialties. Thorough attenuation, temp tolerance, and good flocculation make this an easy strain to work with. Flavor is balanced neutral with mild ester formation at warmer temps, allowing hops, character malts, and flavorings to show through.", + "best_for": "Pale Ales, Brown Ales, IPA, Scottish Light & Double IPA", "attenuation_range": { "minimum": { "unit": "%", @@ -16257,8 +16156,8 @@ }, { "id": "210", - "producer": "Wyeast", - "product_id": "1338", + "producer": "Wyeast Labs", + "product_id": "WY1338", "name": "European Ale Yeast", "type": "ale", "notes": "A full-bodied strain, finishing very malty with a complex flavor profile. This strain's characteristics are very desirable in English style brown ales and porters. It produces a dense, rocky head during fermentation, and can be a slow to start and to attenuate. This yeast may continue to produce CO2 for an extended period after packaging or collection.", @@ -16291,11 +16190,12 @@ }, { "id": "211", - "producer": "Wyeast", - "product_id": "1581", + "producer": "Wyeast Labs", + "product_id": "WY1581", "name": "Belgian Stout", "type": "ale", "notes": "A very versatile ale strain from Belgium. Excellent for Belgian stout and Belgian Specialty ales. Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics.", + "best_for": "Belgian Ales, Belgian Tripel & Saison", "attenuation_range": { "minimum": { "unit": "%", @@ -16325,11 +16225,12 @@ }, { "id": "212", - "producer": "Wyeast", - "product_id": "1768", + "producer": "Wyeast Labs", + "product_id": "WY1768-PC", "name": "English Special Bitter Yeast", "type": "ale", "notes": "A great yeast for malt predominate ales. Produces light fruit and ethanol aromas along with soft, nutty flavors. Exhibits a mild malt profile with a neutral finish. Bright beers are easily achieved without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent.", + "best_for": "Bitters, English IPA, Pale Ale, Brown Ale, Blonde Ale & Stout", "attenuation_range": { "minimum": { "unit": "%", @@ -16359,11 +16260,12 @@ }, { "id": "213", - "producer": "Wyeast", - "product_id": "1882", - "name": "Thames Valley II Yeast", + "producer": "Wyeast Labs", + "product_id": "WY1882", + "name": "Thames Valley Ale II", "type": "ale", "notes": "This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.", + "best_for": "Bitters, Brown Ale, Altbier & Porter", "attenuation_range": { "minimum": { "unit": "%", @@ -16393,8 +16295,8 @@ }, { "id": "214", - "producer": "Wyeast", - "product_id": "2005", + "producer": "Wyeast Labs", + "product_id": "WY2005", "name": "Cerveza Mexicana Lager", "type": "lager", "notes": "This strain is well-suited to delicate lager styles where balance is key. Neutral flavor with crisp finish allows refined, subtle malt flavors to come through. Production of diacetyl and sulfur during fermentation is typically low.", @@ -16427,11 +16329,12 @@ }, { "id": "215", - "producer": "Wyeast", - "product_id": "2247", - "name": "European Lager II", + "producer": "Wyeast Labs", + "product_id": "WY2247-PC", + "name": "European Lager", "type": "lager", - "notes": "Clean, dry flavor profile often used in aggressively hopped pilsner. Mild aromatics, slight sulfur production, dry finish.", + "notes": "This strain exhibits a very clean and dry flavor profile often found in aggressively-hopped lagers. Produces mild aromatics and slight sulfur notes typical of classic pilsners. This yeast is a good attenuator resulting in beers with a distinctively crisp finish.", + "best_for": "German Pils & Lager", "attenuation_range": { "minimum": { "unit": "%", @@ -16455,14 +16358,14 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 9 + "value": 10 }, "form": "liquid" }, { "id": "216", - "producer": "Wyeast", - "product_id": "2252", + "producer": "Wyeast Labs", + "product_id": "WY2252", "name": "Rasenmäher Lager Yeast", "type": "lager", "notes": "This versatile lager strain is an excellent choice for brewing your favorite low alcohol lawnmower beer. Fermentations at low temperatures will produce clean lagers that accentuate the malt character of the beer. At high temperatures this strain maintains much of the lager character, but will also yield a mild ester profile that compliments hop aromas and flavors.", @@ -16495,11 +16398,12 @@ }, { "id": "217", - "producer": "Wyeast", - "product_id": "2272", + "producer": "Wyeast Labs", + "product_id": "WY2272-PC", "name": "North American Lager", "type": "lager", "notes": "Traditional culture of North American and Canadian lagers, light pilsners and adjunct beers. Mildly malty profile, medium ester profile, well balanced. Malty finish.", + "best_for": "Lager", "attenuation_range": { "minimum": { "unit": "%", @@ -16514,11 +16418,11 @@ "temperature_range": { "minimum": { "unit": "F", - "value": 48 + "value": 52 }, "maximum": { "unit": "F", - "value": 56 + "value": 58 } }, "alcohol_tolerance": { @@ -16529,11 +16433,12 @@ }, { "id": "218", - "producer": "Wyeast", - "product_id": "2352", + "producer": "Wyeast Labs", + "product_id": "WY2352-PC", "name": "Munich Lager II", "type": "lager", "notes": "From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt driven lagers.", + "best_for": "Helles, Munich Dunkel, Marzen & Bock", "attenuation_range": { "minimum": { "unit": "%", @@ -16563,11 +16468,12 @@ }, { "id": "219", - "producer": "Wyeast", - "product_id": "2487", - "name": "Hella Bock", + "producer": "Wyeast Labs", + "product_id": "WY2487-PC", + "name": "Hella Bock Lager", "type": "lager", "notes": "Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation.", + "best_for": "Helles, Marzen, Munich Dunkel & Bock", "attenuation_range": { "minimum": { "unit": "%", @@ -16597,11 +16503,12 @@ }, { "id": "220", - "producer": "Wyeast", - "product_id": "2575", + "producer": "Wyeast Labs", + "product_id": "WY2575-PC", "name": "Kölsch II", "type": "lager", "notes": "This authentic Kolsch strain from one of Germany's leading brewing schools has a rich flavor profile which accentuates a soft malt finish. It has Low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers.", + "best_for": "Kolsch, Altbier & Amber Lager", "attenuation_range": { "minimum": { "unit": "%", @@ -16631,11 +16538,12 @@ }, { "id": "221", - "producer": "Wyeast", - "product_id": "2782", - "name": "Staro Prague Lager Yeast", + "producer": "Wyeast Labs", + "product_id": "WY2782-PC", + "name": "Staro Prague Lager", "type": "lager", "notes": "This yeast will help create medium to full body lagers with moderate fruit and bready malt flavors. The balance is slightly toward malt sweetness and will benefit from additional hop bittering. A fantastic strain for producing classic Bohemian lagers.", + "best_for": "Lager, Helles, Czech Lager, Marzen, Munich Dunkel & Bock", "attenuation_range": { "minimum": { "unit": "%", @@ -16665,11 +16573,12 @@ }, { "id": "222", - "producer": "Wyeast", - "product_id": "3191", + "producer": "Wyeast Labs", + "product_id": "WY3191-PC", "name": "Berliner-Weisse Blend", "type": "ale", "notes": "This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.", + "best_for": "Berliner Weiss, Lambic, Flanders Red Ale & Gose", "attenuation_range": { "minimum": { "unit": "%", @@ -16699,8 +16608,8 @@ }, { "id": "223", - "producer": "Wyeast", - "product_id": "3203", + "producer": "Wyeast Labs", + "product_id": "WY3203", "name": "De Bom Sour Blend", "type": "brett", "notes": "Wyeast's QC Manager and World's Tallest Microbiologist Greg Doss developed De Bom to create authentic Old- and New-World sour ale profiles but in a fraction of the time required by previous, less manly cultures. For best results, we recommend the following: no O2\/aeration at beginning of fermentation; periodic dosing with O2 during fermentation to stimulate ethyl acetate production; frequent sampling to monitor development and complexity. Under optimum conditions, beers can be ready for consumption in 1-2 months.", @@ -16732,11 +16641,12 @@ }, { "id": "224", - "producer": "Wyeast", - "product_id": "3209", + "producer": "Wyeast Labs", + "product_id": "WY3209-PC", "name": "Oud Bruin Blend", "type": "mixed-culture", "notes": "This exclusive sour blend is built for dark, malt-accented sour styles. Like 3763 Roeselare, it will create sharp acidity, but unlike 3763 it will leave the malt character intact, creating a balanced and complex end product. Excellent base for blending fruit in secondary (especially cherries or raspberries), and makes for an interesting Saison.", + "best_for": "Sour Ale, Belgian, Foreign Extra Stout, Fruit Beer, Fruit and Spice Beer, Oud Bruin, Saison, Specialty Ales, Specialty Fruit Beer, Wild Specialty Beer", "attenuation_range": { "minimum": { "unit": "%", @@ -16765,11 +16675,12 @@ }, { "id": "225", - "producer": "Wyeast", - "product_id": "3278", + "producer": "Wyeast Labs", + "product_id": "WY3278", "name": "Belgian Lambic Blend", "type": "mixed-culture", - "notes": "Lambic culture of Saccharomyces Cerevisiar and a mixture of yeasts and bacterias. Blend of organisms helps create lactic flavor of Belgian Lambics.", + "notes": "This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.", + "best_for": "Lambic & Flanders Red Ale", "attenuation_range": { "minimum": { "unit": "%", @@ -16780,7 +16691,7 @@ "value": 80 } }, - "flocculation": "low", + "flocculation": "medium", "temperature_range": { "minimum": { "unit": "F", @@ -16799,8 +16710,8 @@ }, { "id": "226", - "producer": "Wyeast", - "product_id": "3538", + "producer": "Wyeast Labs", + "product_id": "WY3538", "name": "Leuven Pale Ale Yeast", "type": "ale", "notes": "This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. 3538 is an excellent choice for a variety of Belgian beer styles including pales, dubbels, and brown ales.", @@ -16833,11 +16744,12 @@ }, { "id": "227", - "producer": "Wyeast", - "product_id": "3655", + "producer": "Wyeast Labs", + "product_id": "WY3655-PC", "name": "Belgian Schelde Ale", "type": "ale", "notes": "From the East Flanders - Antwerpen region of Belgium, this unique top fermenting yeast produces complex, classic Belgian aromas and flavors that meld well with premium quality pale and crystal malts. Well rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel.", + "best_for": "Belgian Ales", "attenuation_range": { "minimum": { "unit": "%", @@ -16867,11 +16779,12 @@ }, { "id": "228", - "producer": "Wyeast", - "product_id": "3725", + "producer": "Wyeast Labs", + "product_id": "WY3725-PC", "name": "Biere de Garde", "type": "ale", - "notes": "Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.", + "notes": "Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness. This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature†gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.", + "best_for": "Biere de Garde, Saison & Belgian Ales", "attenuation_range": { "minimum": { "unit": "%", @@ -16901,11 +16814,12 @@ }, { "id": "229", - "producer": "Wyeast", - "product_id": "3726", + "producer": "Wyeast Labs", + "product_id": "WY3726", "name": "Farmhouse Ale", "type": "ale", - "notes": "This strain produces complex esters balanced with earthy\/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.", + "notes": "This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons. This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature†gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.", + "best_for": "Biere de Garde, Saison & Belgian Ales", "attenuation_range": { "minimum": { "unit": "%", @@ -16935,11 +16849,12 @@ }, { "id": "230", - "producer": "Wyeast", - "product_id": "3739", - "name": "Flanders Golden Ale Yeast", + "producer": "Wyeast Labs", + "product_id": "WY3739-PC", + "name": "Flanders Golden Ale", "type": "ale", - "notes": "This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. 3739-PC is a robust & versatile strain that performs nicely in a broad range of Belgian styles.", + "notes": "This well-balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. 3739-PC is a robust and versatile strain that performs nicely in a broad range of Belgian styles. This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature†gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.", + "best_for": "Belgian Ales", "attenuation_range": { "minimum": { "unit": "%", @@ -16969,11 +16884,12 @@ }, { "id": "231", - "producer": "Wyeast", - "product_id": "3763", - "name": "Roselare Belgian Blend", + "producer": "Wyeast Labs", + "product_id": "WY3763", + "name": "Roeselare Ale Blend", "type": "mixed-culture", "notes": "Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.", + "best_for": "Lambic & Flanders Red Ale", "attenuation_range": { "minimum": { "unit": "%", @@ -16988,11 +16904,11 @@ "temperature_range": { "minimum": { "unit": "F", - "value": 55 + "value": 65 }, "maximum": { "unit": "F", - "value": 80 + "value": 85 } }, "alcohol_tolerance": { @@ -17003,11 +16919,12 @@ }, { "id": "232", - "producer": "Wyeast", - "product_id": "3789", - "name": "Trappist Blend", + "producer": "Wyeast Labs", + "product_id": "WY3789-PC", + "name": "Belgian Style Blend", "type": "mixed-culture", - "notes": "A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.", + "notes": "A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Abbey-style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic “Brett†character.", + "best_for": "Belgian Ales & Bretts", "attenuation_range": { "minimum": { "unit": "%", @@ -17037,11 +16954,12 @@ }, { "id": "233", - "producer": "Wyeast", - "product_id": "3822", - "name": "Dutch Castle", + "producer": "Wyeast Labs", + "product_id": "WY3822-PC", + "name": "Belgian Dark Ale", "type": "ale", - "notes": "Spicy, phenolic, and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer.", + "notes": "This unique Belgian ale yeast is a high acid producer with balanced ester and phenol production allowing a good expression of malt profile, especially the strong flavors of darker malts and sugars. High alcohol tolerance. Spicy, tart, and dry on the palate with a very complex finish. This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature†gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.", + "best_for": "Belgian Ales", "attenuation_range": { "minimum": { "unit": "%", @@ -17071,11 +16989,12 @@ }, { "id": "234", - "producer": "Wyeast", - "product_id": "3864", + "producer": "Wyeast Labs", + "product_id": "WY3864-PC", "name": "Canadian\/Belgian Ale", "type": "ale", "notes": "This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermentation temperatures.", + "best_for": "Belgian Ales", "attenuation_range": { "minimum": { "unit": "%", @@ -17105,21 +17024,11 @@ }, { "id": "235", - "producer": "Wyeast", - "product_id": "4184", + "producer": "Wyeast Labs", + "product_id": "WY4184", "name": "Sweet Mead", "type": "other", "notes": "One of two strains for mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation. Use additional nutrients for mead making.", - "attenuation_range": { - "minimum": { - "unit": "%", - "value": 0 - }, - "maximum": { - "unit": "%", - "value": 0 - } - }, "flocculation": "medium", "temperature_range": { "minimum": { @@ -17139,21 +17048,11 @@ }, { "id": "236", - "producer": "Wyeast", - "product_id": "4335", + "producer": "Wyeast Labs", + "product_id": "WY4335", "name": "Lactobacillus", "type": "lacto", "notes": "Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture's sensitivity to hop compounds.", - "attenuation_range": { - "minimum": { - "unit": "%", - "value": 0 - }, - "maximum": { - "unit": "%", - "value": 0 - } - }, "temperature_range": { "minimum": { "unit": "F", @@ -17164,19 +17063,16 @@ "value": 95 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { "id": "237", - "producer": "Wyeast", - "product_id": "5112", + "producer": "Wyeast Labs", + "product_id": "WY5112", "name": "Brettanomyces Bruxellensis", "type": "brett", "notes": "This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic 'sweaty horse blanket' character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.", + "best_for": "Flanders Red Ale, Gueuze & Lambic", "attenuation_range": { "minimum": { "unit": "%", @@ -17206,21 +17102,11 @@ }, { "id": "238", - "producer": "Wyeast", - "product_id": "5223", + "producer": "Wyeast Labs", + "product_id": "WY5223", "name": "Lactobacillus Brevis", "type": "lacto", "notes": "Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort. 5223 will produce alcohol along with lactic acid during fermentation. Excellent for remixing the profile in a Lambic-style or Flanders sour ale, or for kettle souring wort for a balanced Berliner Weisse.", - "attenuation_range": { - "minimum": { - "unit": "%", - "value": 0 - }, - "maximum": { - "unit": "%", - "value": 0 - } - }, "temperature_range": { "minimum": { "unit": "F", @@ -17239,21 +17125,23 @@ }, { "id": "239", - "producer": "Wyeast", - "product_id": "5335", + "producer": "Wyeast Labs", + "product_id": "WY5335", "name": "Lactobacillus", "type": "lacto", "notes": "This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S. cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.", + "best_for": "Lambic, Gueuze, Flanders Red Ale, Berliner Weisse & Oud Bruin", "attenuation_range": { - "minimum": { - "unit": "%", - "value": 0 - }, - "maximum": { - "unit": "%", - "value": 0 - } + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 90 + } }, + "alcohol_tolerance": { "unit": "%", "value": 9}, "flocculation": "medium", "temperature_range": { "minimum": { @@ -17265,19 +17153,16 @@ "value": 95 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "liquid" }, { "id": "240", - "producer": "Wyeast", - "product_id": "5526", + "producer": "Wyeast Labs", + "product_id": "WY5526", "name": "Brettanomyces Lambicus", "type": "brett", - "notes": "This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct 'Brett' character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.", + "notes": "This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett†character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics. This Wyeast strain is known by it's old nomenclature, Brettanomyces lambicus, while rapid PCR analysis confirms that genetically it is Brettanomyces bruxellensis. This strain remains known as B. lambicus because of the name's historical relevance and unique profile.", + "best_for": "Lambic, Berliner Weisse, Flanders Red Ale & Gueuze", "attenuation_range": { "minimum": { "unit": "%", @@ -17307,26 +17192,26 @@ }, { "id": "241", - "producer": "Wyeast", - "product_id": "5733", + "producer": "Wyeast Labs", + "product_id": "WY5733", "name": "Pediococcus", "type": "lacto", "notes": "Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause 'ropiness' and produce low levels of diacetyl with extended storage time.", "attenuation_range": { "minimum": { "unit": "%", - "value": 0 + "value": 70 }, "maximum": { "unit": "%", - "value": 0 + "value": 90 } }, "flocculation": "medium", "temperature_range": { "minimum": { "unit": "F", - "value": 65 + "value": 60 }, "maximum": { "unit": "F", @@ -17335,17 +17220,18 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 0 + "value": 9 }, "form": "liquid" }, { "id": "242", - "producer": "Wyeast", - "product_id": "9097", + "producer": "Wyeast Labs", + "product_id": "WY9097", "name": "Old Ale Blend", "type": "ale", "notes": "To bring you a bit of English brewing heritage we developed the 'Old Ale' blend, including an attenuative ale strain and a Brettanomyces strain, which will ferment well in dark worts and produce beers with nice fruitiness. Complex estery characters will emerge with age. Pie cherry and sourness will evolve from the Brettanomyces along with distinct horsey characteristics.", + "best_for": "Strong Ale, Barleywine & Old Ale", "attenuation_range": { "minimum": { "unit": "%", @@ -17369,7 +17255,7 @@ }, "alcohol_tolerance": { "unit": "%", - "value": 12 + "value": 14 }, "form": "liquid" }, @@ -17380,16 +17266,6 @@ "name": "Weiss", "type": "ale", "notes": "Mauribrew Weiss produces large quantities of fermentation aromas (esters, higher alcohols) that contribute to the complexity of Germanstyle wheat beers. Mauribrew Weiss is also suitable for special beers made with macerated fruits, honey or any kind of sugar based additional ingredients.", - "attenuation_range": { - "minimum": { - "unit": "%", - "value": 0 - }, - "maximum": { - "unit": "%", - "value": 0 - } - }, "temperature_range": { "minimum": { "unit": "F", @@ -17400,10 +17276,6 @@ "value": 86 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "dry" }, { @@ -17413,16 +17285,6 @@ "name": "Lager 497", "type": "lager", "notes": "Lager 497 is a bottom fermenting lager yeast that produces highly desirable flavour characteristics consistent with quality lager beer. While producing almost no yeast head during fermentation, it is a rapid fermenter with a low oxygen requirement, generally completing within 5 days. This strain has good settling properties, resulting in a green beer of good clarity.", - "attenuation_range": { - "minimum": { - "unit": "%", - "value": 0 - }, - "maximum": { - "unit": "%", - "value": 0 - } - }, "temperature_range": { "minimum": { "unit": "F", @@ -17433,10 +17295,6 @@ "value": 59 } }, - "alcohol_tolerance": { - "unit": "%", - "value": 0 - }, "form": "dry" }, { @@ -17446,16 +17304,6 @@ "name": "Ale 514", "type": "ale", "notes": "This strain was selected based on its ability to produce English-style ales. It is a strong fermenting strain with rapid attenuation of fermentable sugars. Most noteworthy is this strains alcohol tolerance, producing commercial ales with up to 9.5% alcohol.", - "attenuation_range": { - "minimum": { - "unit": "%", - "value": 0 - }, - "maximum": { - "unit": "%", - "value": 0 - } - }, "temperature_range": { "minimum": { "unit": "F", @@ -17476,7 +17324,7 @@ "id": "246", "producer": "White Labs", "product_id": "WLP850", - "name": "Copenhagen Lager Yeast", + "name": "Copenhagen Lager", "type": "lager", "notes": "Clean, crisp north European lager yeast. Not as malty as the southern European lager yeast strains. Great for European style pilsners, European style dark lagers, Vienna, and American style lagers.", "attenuation_range": { @@ -17508,11 +17356,12 @@ }, { "id": "247", - "producer": "Wyeast", - "product_id": "1764", - "name": "ROGUE Pacman Yeast", + "producer": "Wyeast Labs", + "product_id": "WY1764-PC", + "name": "ROGUE Pacman", "type": "ale", - "notes": "A versatile yeast strain from one of Oregon's leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman's flavor profile and performance makes it a great choice for use in many different beer styles.", + "notes": "A versatile yeast strain from one of Oregon's leading craft breweries, Rogue Brewery of Newport. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman's flavor profile and performance makes it a great choice for use in many different beer styles.\n\nPacman is said to be one of the many mutations of the original Ballantine Ale yeast which also gave rise to Chico and many others.\n\nAccording to Rogue’s brewmaster, Pacman yeast loves a 60-degree ferment.", + "best_for": "American Pale Ale, American Amber Ale, American Brown Ale, Brown Porter, Cream Ale, Irish Red Ale, Strong Scotch Ale, Dry Stout, American Stout, Russian Imperial Stout, American IPA, Imperial IPA, American Barleywine, Fruit Beer, Spice/Herb/or Vegetable Beer, Christmas/Winter Specialty Spice Beer, Other Smoked Beer & Wood-Aged Beer", "attenuation_range": { "minimum": { "unit": "%", @@ -17542,19 +17391,20 @@ }, { "id": "248", - "producer": "RVA", - "product_id": "101", + "producer": "RVA Yeast Labs", + "product_id": "RVA-101", "name": "Chico Ale", "type": "ale", "notes": "This versatile workhorse yeast will produce a clean crisp flavor profile with muted yeast character allowing hops and malt to take center stage. The American IPA has gained international acclaim and this is the yeast that did it.", + "best_for": "Pale Ale & IPA", "attenuation_range": { "minimum": { "unit": "%", - "value": 70 + "value": 74 }, "maximum": { "unit": "%", - "value": 75 + "value": 81 } }, "flocculation": "medium", @@ -17576,8 +17426,8 @@ }, { "id": "249", - "producer": "RVA", - "product_id": "102", + "producer": "RVA Yeast Labs", + "product_id": "RVA-102", "name": "Boston Ale", "type": "ale", "notes": "Similar neutral character (low esters) to RVA 101 Chico Ale; however, it has a lower emphasis on hop bitterness, slightly tart, and less attenuative (more residual sweetness). Great for pale ales, blonde ale, American wheat, altbier, amber ale.", @@ -17610,11 +17460,12 @@ }, { "id": "250", - "producer": "RVA", - "product_id": "103", - "name": "Pacman Ale", + "producer": "RVA Yeast Labs", + "product_id": "RVA-103", + "name": "Pacman Ale (Rogue)", "type": "ale", "notes": "A very versatile yeast, produces a dry, clean beer with little diacetyl and very mild esters. However, it has a lower emphasis on hop bitterness, slightly tart, and less attenuative (more residual sweetness). Great for pale ales, blonde ale, American wheat, altbier, amber ale.", + "best_for": "Pale Ale, Blonde Ale, American Wheat, Altbier & Amber Ale", "attenuation_range": { "minimum": { "unit": "%", @@ -17622,7 +17473,7 @@ }, "maximum": { "unit": "%", - "value": 78 + "value": 80 } }, "flocculation": "medium high", @@ -17644,11 +17495,12 @@ }, { "id": "251", - "producer": "RVA", - "product_id": "104", + "producer": "RVA Yeast Labs", + "product_id": "RVA-104", "name": "Hoptopper Ale", "type": "ale", "notes": "Isolated from a very well regarded example of a Double IPA, this strain will produce fruity esters which serve well to complement a heavy hop load. Great for a variety of pale ales and bitters.", + "best_for": "IPA, Double IPA, Pale Ale & Bitters", "attenuation_range": { "minimum": { "unit": "%", @@ -17678,11 +17530,12 @@ }, { "id": "252", - "producer": "RVA", - "product_id": "131", + "producer": "RVA Yeast Labs", + "product_id": "RVA-131", "name": "Chiswick Ale", "type": "ale", "notes": "This classic English strain will produce a very clear beer with some residual sweetness. Perfect for classic bitters, milds, English style porters and stouts.", + "best_for": "Porter, Stout, Mild Ale & ESB", "attenuation_range": { "minimum": { "unit": "%", @@ -17712,11 +17565,12 @@ }, { "id": "253", - "producer": "RVA", - "product_id": "132", + "producer": "RVA Yeast Labs", + "product_id": "RVA-132", "name": "Manchester Ale", "type": "ale", "notes": "Dryer then the Chiswick, this English classic will create a touch of esters and leave a hint of residual sweetness and malt backbone. Great for English bitters and browns.", + "best_for": "IPA, Brown Ale & ESB", "attenuation_range": { "minimum": { "unit": "%", @@ -17746,8 +17600,8 @@ }, { "id": "254", - "producer": "RVA", - "product_id": "141", + "producer": "RVA Yeast Labs", + "product_id": "RVA-141", "name": "Scotch Ale", "type": "ale", "notes": "Produces the famous malty beers of Scotland, including the winter warmer, Wee Heavy.", @@ -17780,8 +17634,8 @@ }, { "id": "255", - "producer": "RVA", - "product_id": "151", + "producer": "RVA Yeast Labs", + "product_id": "RVA-151", "name": "Dublin Ale", "type": "ale", "notes": "This strain is the quintessential Irish stout yeast. It will produce crisp dry ale with hints of diacetyl and a unique pattern of esters, characteristic of this strain. Higher temps will accentuate yeast expressiveness. Fantastic in stouts, porters and scotch ale.", @@ -17814,8 +17668,8 @@ }, { "id": "256", - "producer": "RVA", - "product_id": "161", + "producer": "RVA Yeast Labs", + "product_id": "RVA-161", "name": "German Ale I", "type": "ale", "notes": "This strain will produce dimethyl sulfide early in fermentation but don't be concerned, it will dissipate in short order leaving a clean beer with very low esters. Great for Kölsch, Altbeir and American Wheat beers.", @@ -17848,8 +17702,8 @@ }, { "id": "257", - "producer": "RVA", - "product_id": "201", + "producer": "RVA Yeast Labs", + "product_id": "RVA-201", "name": "Trappist Ale I", "type": "ale", "notes": "Classic Belgian yeast provides signature fruity esters reminiscent of plums.", @@ -17882,8 +17736,8 @@ }, { "id": "258", - "producer": "RVA", - "product_id": "202", + "producer": "RVA Yeast Labs", + "product_id": "RVA-202", "name": "Trappist Ale II", "type": "ale", "notes": "Produces a classic, high gravity, Trappist-style beer. Less ester character than RVA 201 with less phenolic spice than RVA 203. Great yeast for Belgian ales, particularly Belgian Dubbel and Trippel.", @@ -17916,8 +17770,8 @@ }, { "id": "259", - "producer": "RVA", - "product_id": "203", + "producer": "RVA Yeast Labs", + "product_id": "RVA-203", "name": "Trappist Ale III", "type": "ale", "notes": "Cleanest of the Trappist-style yeast. Great for accentuating malt-flavor in dubbels. High alcohol tolerance, can be used for French and Belgian Christmas Ales, Dark Strong Ales, Trippels, and high gravity Belgian Ales.", @@ -17950,8 +17804,8 @@ }, { "id": "260", - "producer": "RVA", - "product_id": "204", + "producer": "RVA Yeast Labs", + "product_id": "RVA-204", "name": "Trappist Ale IV", "type": "ale", "notes": "A true trappist legend. Great for Belgian Single, Dubbel, and Trippel. Fruit character is more subdued than RVA 201, but more expressive than RVA 203.", @@ -17984,8 +17838,8 @@ }, { "id": "261", - "producer": "RVA", - "product_id": "221", + "producer": "RVA Yeast Labs", + "product_id": "RVA-221", "name": "Belgian 1833 Ale", "type": "ale", "notes": "This is the most subtle Belgian ale strain producing a lager-like quality with diminished fruitiness. Useful for amber and pale ales.", @@ -18018,8 +17872,8 @@ }, { "id": "262", - "producer": "RVA", - "product_id": "222", + "producer": "RVA Yeast Labs", + "product_id": "RVA-222", "name": "Belgian Gnome Ale", "type": "ale", "notes": "This versatile produces a balanced flavor of spice and fruit notes characteristic of all Belgian yeasts. Appropriate for a variety of Belgian styles.", @@ -18052,8 +17906,8 @@ }, { "id": "263", - "producer": "RVA", - "product_id": "241", + "producer": "RVA Yeast Labs", + "product_id": "RVA-241", "name": "Verboten Ale", "type": "ale", "notes": "This is the quintessential Wit bier yeast responsible for bringing the style back from the dead. Spicy, fruity with a tart finish.", @@ -18086,8 +17940,8 @@ }, { "id": "264", - "producer": "RVA", - "product_id": "251", + "producer": "RVA Yeast Labs", + "product_id": "RVA-251", "name": "Golden Strong Ale", "type": "ale", "notes": "A well-balanced blend of fruitiness and phenolic spice. A must for those seeking to make the elusive Golden Strong Ale.", @@ -18120,8 +17974,8 @@ }, { "id": "265", - "producer": "RVA", - "product_id": "261", + "producer": "RVA Yeast Labs", + "product_id": "RVA-261", "name": "Saison I", "type": "ale", "notes": "All that is wonderful about Wallonia. This strain produces the fruity, bubblegum esters with all the spice and pepper that makes Saison so appealing. Our advice: against all brewing orthodoxy, ferment this strain hot! Mid to upper 80°F coupled with good oxygenation, and yeast nutrient will help prevent this yeast from stalling out. Patience will be rewarded with this strain, it may take a few weeks after a vigorous fermentation to finish out, but it is worth the wait. To ensure a dry saison at cooler temperatures, finish with RVA 101 or some Brettanomyces.", @@ -18154,8 +18008,8 @@ }, { "id": "266", - "producer": "RVA", - "product_id": "262", + "producer": "RVA Yeast Labs", + "product_id": "RVA-262", "name": "Saison II", "type": "ale", "notes": "Of French origin, this strain produces a bit less of the fruity, bubblegum esters with less spice and pepper then RVA 261.", @@ -18188,8 +18042,8 @@ }, { "id": "267", - "producer": "RVA", - "product_id": "263", + "producer": "RVA Yeast Labs", + "product_id": "RVA-263", "name": "Ghost Ale", "type": "ale", "notes": "An RVA Yeast Labs exclusive, isolated from a very sought after saison style beer, this strain does not disappoint. Ripened fruit esters and a crisp earthy finish can be achieved even at lower temperatures with this Belgian farmhouse strain.", @@ -18222,8 +18076,8 @@ }, { "id": "268", - "producer": "RVA", - "product_id": "301", + "producer": "RVA Yeast Labs", + "product_id": "RVA-301", "name": "American Lager", "type": "lager", "notes": "This yeast produces a dry and clean profile characteristic of the American lager. Minimal sulfur and diacetyl production.", @@ -18256,8 +18110,8 @@ }, { "id": "269", - "producer": "RVA", - "product_id": "302", + "producer": "RVA Yeast Labs", + "product_id": "RVA-302", "name": "München Lager", "type": "lager", "notes": "At 55° F this will produce a clean malty beer in the German tradition. Raise the fermentation temp to (65°F) and this yeast produces the beers famous to San Francisco, known as \u201cCalifornia Common\u201d. It is unique in tolerating higher temperatures (65°F) while maintaining a delicious flavor profile.", @@ -18290,11 +18144,12 @@ }, { "id": "270", - "producer": "RVA", - "product_id": "303", + "producer": "RVA Yeast Labs", + "product_id": "RVA-303", "name": "Oktoberfest Lager", "type": "lager", "notes": "Bock-style lager yeast that accentuates maltiness.", + "best_for": "Märzen, Oktoberfest, Bock & Lagers", "attenuation_range": { "minimum": { "unit": "%", @@ -18324,8 +18179,8 @@ }, { "id": "271", - "producer": "RVA", - "product_id": "304", + "producer": "RVA Yeast Labs", + "product_id": "RVA-304", "name": "Czech Lager", "type": "lager", "notes": "Produces dry, crisp lagers made famous in the Czech Republic. Low diacetyl production.", @@ -18358,21 +18213,23 @@ }, { "id": "272", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "A07", "name": "Flagship", "type": "ale", - "notes": "A craft brewing standard, Flagship is a versatile strain loved for its extremely clean character. This strain performs well at standard ale temperatures, but can be used in the low 60s to produce exceptionally crisp ales. Flocculation is in the middle of the road and will typically require filtration or fining to achieve crystal clear beers.", + "notes": "Commonly referred to as \"chico\" this yeast is a craft brewing standard, loved for its extremely clean character.\n\nThis strain is the go-to for craft brewers. Highly popular - this strain performs well at standard ale temperatures and can be used in the low 60s to produce exceptionally crisp ales. Flocculation is in the middle of the road and will typically require filtration or fining to achieve crystal clear beers.", + "best_for": "American IPA, American Pale Ale, American Stout, Stout, Tropical, Cream Ale, American Wheat Beer, Imperial IPA, Blonde Ale, American Amber Ale, American Brown Ale, California Common, Black IPA, Irish Red Ale, Wee Heavy, Hazy IPA, British Strong Ale, Red IPA, English Barleywine, White IPA, Red Ale, Robust Porter, Winter Seasonal Beer, American Barleywine, Imperial Stout, American Strong Ale, Wheatwine, Berliner Weisse, Gose, Pale Ale, Stout, Irish Dry, Brown Porter, English IPA, Scottish Ale, Stout, Sweet, Stout, Oatmeal, Old Ale, Stout, Foreign Extra & Bière de Garde", "attenuation_range": { "minimum": { "unit": "%", - "value": 73 + "value": 72 }, "maximum": { "unit": "%", "value": 77 } }, + "alcohol_tolerance": { "unit": "%", "value": 12}, "flocculation": "medium low", "temperature_range": { "minimum": { @@ -18388,11 +18245,12 @@ }, { "id": "273", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "A09", "name": "Pub", "type": "ale", - "notes": "Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.", + "notes": "Beloved and highly flocculent British ale strain. Well suited for a variety of beer styles.\n\nBrewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains, making it an excellent choice for when balance between malt and yeast derived esters is necessary. Be sure to give beers made with Pub a sufficient diacetyl rest.", + "best_for": "Extra Special Bitter, English IPA, English Mild, Bitter, Old Ale, Winter Seasonal Beer, American Pale Ale, Stout, Irish Dry, Brown Porter, Irish Red Ale, Stout, Oatmeal, British Strong Ale, English Barleywine, Cream Ale, American Wheat Beer, Blonde Ale, California Common, American Amber Ale, American Brown Ale, American IPA, Black IPA, Hazy IPA, Red Ale, American Pale Ale, Robust Porter, American Stout, Winter Seasonal Beer, Imperial IPA, American Barleywine, Imperial Stout, American Strong Ale & Wheatwine", "attenuation_range": { "minimum": { "unit": "%", @@ -18403,7 +18261,9 @@ "value": 74 } }, + "alcohol_tolerance": { "unit": "%", "value": 10}, "flocculation": "very high", + "pof": false, "temperature_range": { "minimum": { "unit": "F", @@ -18418,11 +18278,12 @@ }, { "id": "274", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "A01", "name": "House", "type": "ale", - "notes": "The best of both worlds, House is clean and allows malt and hops to shine. This strain is extremely versatile and flocculent enough to drop out of the beer quickly. Best used in American IPAs but works well in English style ales. House is clean at cold temperatures with increased esters as fermentation temperatures increase.", + "notes": "Extremely versatile English ale strain, allowing both malt and hops to shine.\n\nThe best of both worlds, House is clean and allows malt and hops to shine. This strain is extremely versatile and flocculent enough to drop out of the beer quickly. Best strain choice for any and all English- inspired recipes, however, does extremely well in hopped up American styles too. House is clean at cold temperatures with increased esters as fermentation temperatures rise.", + "best_for": "English IPA, Extra Special Bitter, Pale Ale, English Mild, Bitter, Stout, Sweet, Brown Porter, Irish Red Ale, Stout, Oatmeal, Stout, Tropical, British Strong Ale, English Barleywine, Old Ale, Stout, Foreign Extra, American IPA, Black IPA, American Pale Ale, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, Imperial IPA, American Barleywine, Imperial Stout, American Strong Ale, Wheatwine, Stout, Irish Dry, Scottish Ale, Wee Heavy, Cream Ale, American Wheat Beer, Blonde Ale, American Amber Ale, American Brown Ale, Hazy IPA, White IPA & California Common", "attenuation_range": { "minimum": { "unit": "%", @@ -18433,7 +18294,9 @@ "value": 75 } }, + "alcohol_tolerance": { "unit": "%", "value": 10}, "flocculation": "high", + "pof": false, "temperature_range": { "minimum": { "unit": "F", @@ -18448,11 +18311,12 @@ }, { "id": "275", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "A10", "name": "Darkness", "type": "ale", - "notes": "A beautiful strain for stout, porter, brown, and amber ales. Darkness produces a unique character that matches up perfectly with roasted and caramel malts. This strain is alcohol tolerant, so don’t hesitate to throw high gravity worts its way.", + "notes": "Brewers love this yeast strain for dark beers. Its high alcohol tolerance makes it a go-to for big beers.\n\nA beautiful strain for stout, porter, brown, and amber ales. Darkness produces a unique character that matches up perfectly with roasted and caramel malts. This strain is alcohol tolerant, so don’t hesitate to throw high gravity worts its way.", + "best_for": "Stout, Irish Dry, American Stout, American Barleywine, Black IPA, American Brown Ale, Robust Porter, Winter Seasonal Beer, Imperial Stout, American Strong Ale, Brown Porter, Stout, Sweet, Stout, Oatmeal, Stout, Foreign Extra, Stout, Tropical, British Strong Ale, Wee Heavy, Irish Red Ale, Red IPA, Red Ale, Wheatwine, English Mild, Extra Special Bitter, Bitter, English IPA, Scottish Ale, English Barleywine, Old Ale, American IPA, American Pale Ale & Imperial IPA", "attenuation_range": { "minimum": { "unit": "%", @@ -18463,7 +18327,9 @@ "value": 75 } }, + "alcohol_tolerance": { "unit": "%", "value": 12}, "flocculation": "medium", + "pof": false, "temperature_range": { "minimum": { "unit": "F", @@ -18478,11 +18344,12 @@ }, { "id": "276", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "A04", "name": "Barbarian", "type": "ale", - "notes": "Ready to attack your IPA, Barbarian produces stone fruit esters that work great when paired with citrus hops. Barbarian will give you what you need for an exceptionally balanced IPA.", + "notes": "Excellent yeast strain for any hop forward beers. Wonderfully suited for juicy, hazy New England IPAs.\n\nCommonly referred to as the \"conan\" yeast strain, it's ready to attack your IPA. Barbarian produces stone fruit esters that work great when paired with citrus hops. Barbarian will give you what you need for an exceptionally balanced IPA, leaving a nice round and full-bodied mouthfeel.", + "best_for": "American Pale Ale, Black IPA, White IPA, Imperial IPA, American Pale Ale, English IPA, Red IPA, Robust Porter, American Stout, Winter Seasonal Beer, American Barleywine, Imperial Stout, American Strong Ale, Wheatwine, Cream Ale, American Wheat Beer, Blonde Ale, American Amber Ale & American Brown Ale", "attenuation_range": { "minimum": { "unit": "%", @@ -18493,7 +18360,9 @@ "value": 74 } }, + "alcohol_tolerance": { "unit": "%", "value": 10}, "flocculation": "medium", + "pof": false, "temperature_range": { "minimum": { "unit": "F", @@ -18508,11 +18377,12 @@ }, { "id": "277", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "A15", "name": "Independence", "type": "ale", - "notes": "Independence is the strain for bringing some new character into your hop-driven beers. Higher in esters than Flagship, this yeast will give some fruit character that will take your hoppy beers to a new level. While it shines in pale ales and IPAs, Liberty is a great all-around strain and will also work well in stouts and English ales.", + "notes": "American ale yeast strain, slightly ester forward and loves to play with hops.\n\nIndependence is the strain for bringing some new character into your hop-driven beers. Higher in esters than Flagship, this yeast will give some fruit character that will take your hoppy beers to a new level. While it shines in pale ales and IPAs, Independence is a great all-around strain and will also work well in stouts and English ales. ", + "best_for": "American IPA, American Pale Ale, Blonde Ale, Stout, Sweet, Stout, Oatmeal, Cream Ale, California Common, American Amber Ale, American Brown Ale, Black IPA, Hazy IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, Imperial IPA, American Barleywine, Irish Red Ale, Imperial Stout, American Strong Ale, Wheatwine, English Mild, Extra Special Bitter, Bitter, Pale Ale, Stout, Irish Dry, Brown Porter, English IPA, Scottish Ale, Stout, Tropical, British Strong Ale, English Barleywine, Old Ale, Stout, Foreign Extra, Wee Heavy, American Wheat Beer & White IPA", "attenuation_range": { "minimum": { "unit": "%", @@ -18523,7 +18393,9 @@ "value": 76 } }, + "alcohol_tolerance": { "unit": "%", "value": 12}, "flocculation": "medium", + "pof": false, "temperature_range": { "minimum": { "unit": "F", @@ -18538,7 +18410,7 @@ }, { "id": "278", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "A05", "name": "Four Square", "type": "ale", @@ -18568,22 +18440,25 @@ }, { "id": "279", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "A18", "name": "Joystick", "type": "ale", - "notes": "This strain is a fast mover and can be used at the low end of the ale fermentation spectrum to keep it clean. Joystick is a good choice for big, high alcohol, malty beers but has no issues chomping on a hoppy double IPA.", + "notes": "Clean American brewing yeast strain. Excellent choice for big, high alcohol, hoppy beers.\n\nThis strain is a fast mover and can be used at the low end of the ale fermentation spectrum to keep it clean. Joystick is a great choice for big, high alcohol, malt forward beers but will shine just as well in a hoppy double IPA.", + "best_for": "American Barleywine, American Strong Ale, Robust Porter, Imperial Stout, American Stout, American Amber Ale, American Brown Ale, Black IPA, Red Ale, Winter Seasonal Beer, California Common, Wheatwine, English Mild, Extra Special Bitter, American Pale Ale, Stout, Irish Dry, Cream Ale, American Wheat Beer, Blonde Ale, American IPA, Hazy IPA, Red IPA, Imperial IPA & Altbier", "attenuation_range": { "minimum": { "unit": "%", - "value": 73 + "value": 72 }, "maximum": { "unit": "%", "value": 77 } }, + "alcohol_tolerance": { "unit": "%", "value": 12}, "flocculation": "medium high", + "pof": false, "temperature_range": { "minimum": { "unit": "F", @@ -18598,7 +18473,7 @@ }, { "id": "280", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "A13", "name": "Sovereign", "type": "ale", @@ -18628,22 +18503,25 @@ }, { "id": "281", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "A20", "name": "Citrus", "type": "ale", - "notes": "When you want to use Brett, but you don’t. Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production. As funky as saccharomyces gets.", + "notes": "\"Wild\" saccharomyces yeast strain known to produce a huge citrus fruit ester profile.\n\nWhen you want to use Brett, but you don’t. Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production. A “wild†saccharomyces strain, it will get a bit funky without the worries of a brettanomyces strain. Keep an eye on your fermentations, it does like to hit a false terminal and then slowly finish out the rest of fermentation. This strain tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. Diastaticus.", + "best_for": "Hazy IPA, American Pale Ale, Imperial IPA, Red IPA, White IPA, Red Ale, American Wheat Beer, Black IPA, Robust Porter, American Stout, Winter Seasonal Beer, American Barleywine, Imperial Stout, American Strong Ale, Wheatwine, Cream Ale & Blonde Ale", "attenuation_range": { "minimum": { "unit": "%", - "value": 74 + "value": 73 }, "maximum": { "unit": "%", - "value": 78 + "value": 75 } }, + "alcohol_tolerance": { "unit": "%", "value": 10}, "flocculation": "low", + "pof": false, "temperature_range": { "minimum": { "unit": "F", @@ -18658,11 +18536,12 @@ }, { "id": "282", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "G02", "name": "Kaiser", "type": "ale", "notes": "A traditional alt strain, Kaiser is ready to produce an array of German style beers. It will keep the beer clean and allow the delicate malt flavors and aromas to shine through. Characteristics of this strain make it a good choice for traditional Berliner weisse fermentations. Kaizer is a low flocking strain, so expect long clarification times, but very low diacetyl levels.", + "best_for": "Altbier, Kolsch, Berliner Weisse, Gose, Bière de Garde, Blonde Ale, Pale Ale & American IPA", "attenuation_range": { "minimum": { "unit": "%", @@ -18673,6 +18552,7 @@ "value": 77 } }, + "alcohol_tolerance": { "unit": "%", "value": 10}, "flocculation": "low", "temperature_range": { "minimum": { @@ -18688,11 +18568,12 @@ }, { "id": "283", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "G01", "name": "Stefon", "type": "ale", "notes": "This is the traditional German strain used to produce world class weizen beers where big banana aroma is required. Balanced with mild clove, depending on your wort profile, this strain will produce amazing beers. Stefon will create a slightly higher level of acidity to give your beer a very crisp finish. Slightly underpitching will help increase the banana character.", + "best_for": "Hefeweize, Weissbier, Weizenbock & Roggenbier", "attenuation_range": { "minimum": { "unit": "%", @@ -18703,6 +18584,7 @@ "value": 77 } }, + "alcohol_tolerance": { "unit": "%", "value": 10}, "flocculation": "low", "temperature_range": { "minimum": { @@ -18718,11 +18600,12 @@ }, { "id": "284", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "G03", "name": "Deiter", "type": "ale", "notes": "Deiter is a clean, crisp, traditional German Kölsch strain. A very low ester profile makes this strain perfect for Kolsch, Alt and other light colored delicate beers. Deiter has better flocculation characteristics than most Kölsch strains which allows brewers to produce clean, bright beers in a shorter amount of time.", + "best_for": "Kolsch, Altbier, Gose, Bière de Garde, American IPA, Cream Ale, American Pale Ale & Berliner Weisse", "attenuation_range": { "minimum": { "unit": "%", @@ -18733,6 +18616,7 @@ "value": 77 } }, + "alcohol_tolerance": { "unit": "%", "value": 10}, "flocculation": "medium", "temperature_range": { "minimum": { @@ -18748,11 +18632,12 @@ }, { "id": "285", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "B48", "name": "Triple Double", "type": "ale", - "notes": "The perfect strain for your classic abbey ales. Triple Double produces moderate esters with low to no phenolic characteristics. This strain is tried and true and works perfectly in a production environment. Keep an eye on Triple Double, it likes to sit on top of the wort throughout fermentation which may result in a slow fermentation.", + "notes": "Classic high gravity Belgian strain for Trappist-style ales.\n\nThe perfect strain for your classic abbey ales. Triple Double produces moderate esters with low to no phenolic characteristics. This strain is tried and true and works perfectly in a production environment. Keep an eye on Triple Double, it likes to sit on top of the wort throughout fermentation which may result in a slower than normal fermentation. This strain is very alcohol tolerant, so don't be afraid to throw high gravity worts its way.", + "best_for": "Belgian Tripel, Belgian Golden Strong Ale, Belgian Dubbel, Belgian Quad, Trappist Single, Belgian Dark Strong Ale, Blonde Ale & Belgian Pale Ale", "attenuation_range": { "minimum": { "unit": "%", @@ -18763,6 +18648,7 @@ "value": 78 } }, + "alcohol_tolerance": { "unit": "%", "value": 12}, "flocculation": "medium", "temperature_range": { "minimum": { @@ -18774,15 +18660,17 @@ "value": 77 } }, + "pof": true, "form": "liquid" }, { "id": "286", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "B64", - "name": "Triple Napoleon", + "name": "Napoleon", "type": "ale", - "notes": "This yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas. Yeast settling times can be long, usually requiring filtration for bright beers.", + "notes": "Classic strain to produce French Saison where a balance of fruit esters and spicy phenols are necessary.\n\nThis yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas balanced by subtle black pepper phenols. Yeast settling times can be long, usually requiring filtration for bright beers. This strain tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. Diastaticus. This yeast strain is not a genetically modified organism (GMO).", + "best_for": "Saison", "attenuation_range": { "minimum": { "unit": "%", @@ -18793,6 +18681,7 @@ "value": 83 } }, + "alcohol_tolerance": { "unit": "%", "value": 12}, "flocculation": "low", "temperature_range": { "minimum": { @@ -18808,22 +18697,27 @@ }, { "id": "287", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "B45", "name": "Gnome", "type": "ale", - "notes": "The Gnome is the yeast for brewing Belgian inspired beers in a hurry. This strain is extremely flocculent and drops out of the beer quickly after fermentation. Gnome produces a nice phenolic character that goes well with hops, as well as with caramel and toffee flavors. Great for Belgian ales that need to be crystal clear without filtration.", + "notes": "Versatile and unique Belgian ale yeast, excellent choice for Belgian pale ales or IPAs.\n\nGnome is the yeast for brewing Belgian inspired beers in a hurry. This is one of the more flocculent Belgian strains, great for Belgian ales that need to be crystal clear without filtration. Gnome produces a nice phenolic character that plays nicely with hops, as well as with caramel and toffee malt flavors. Highly versatile, use Gnome in an array of Belgian beers.", + "best_for": "Belgian IPA, Belgian Pale Ale, Blonde Ale, Trappist Single, Witbier, Bière de Garde, Saison, Belgian Golden Strong Ale, Belgian Dark Strong Ale, Belgian Dubbel, Belgian Tripel & Belgian Quad", "attenuation_range": { "minimum": { "unit": "%", - "value": 72 + "value": 74 }, "maximum": { "unit": "%", - "value": 76 + "value": 78 } }, "flocculation": "medium high", + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, "temperature_range": { "minimum": { "unit": "F", @@ -18838,7 +18732,7 @@ }, { "id": "288", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "B51", "name": "Workhorse", "type": "ale", @@ -18868,11 +18762,12 @@ }, { "id": "289", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "B56", "name": "Rustic", "type": "ale", - "notes": "This unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important. Rustic typically produces a lot of bubblegum and juicy aromas that compliment complex maltiness.", + "notes": "Fantastic choice for a Belgian saison or farmhouse beer.\n\nThis unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important. Rustic typically produces a lot of bubblegum and fruity/juicy aromas that compliment complex maltiness. Balanced by a light clove phenol profile, Rustic produces lovely flavor profiles indicative of those classic Belgain styles known and loved. This strain tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. Diastaticus. This yeast strain is not a genetically modified organism (GMO).", + "best_for": "Saison, Blonde Ale & Bière de Garde", "attenuation_range": { "minimum": { "unit": "%", @@ -18883,6 +18778,8 @@ "value": 76 } }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "pof": true, "flocculation": "medium", "temperature_range": { "minimum": { @@ -18898,7 +18795,7 @@ }, { "id": "290", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "B63", "name": "Monastic", "type": "ale", @@ -18928,7 +18825,7 @@ }, { "id": "291", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "B53", "name": "Fish Finder", "type": "ale", @@ -18958,11 +18855,12 @@ }, { "id": "292", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "B44", "name": "Whiteout", "type": "ale", "notes": "This is the strain for Belgian Wit style beers. Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than normal fermentation.", + "best_for": "Hefeweizen, Witbier, Belgian IPA, Trappist Single & Saison", "attenuation_range": { "minimum": { "unit": "%", @@ -18973,6 +18871,7 @@ "value": 76 } }, + "alcohol_tolerance": { "unit": "%", "value": 10}, "flocculation": "medium low", "temperature_range": { "minimum": { @@ -18988,11 +18887,12 @@ }, { "id": "293", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "L13", "name": "Global", "type": "lager", "notes": "The world’s most popular lager strain is ready for you. Global is an all-around solid lager strain that produces clean beers with a very low ester profile. This strain is very powdery, so long lagering times or filtration is required for bright beer.", + "best_for": "German Pils, Pre-Prohibition Lager, Dortmunder Export, Helles, Vienna Lager, American Amber Lager, Schwarzbier, Rauchbier, Maibock, Marzen, Doppelbock, Eisbock, American Lager, Czech Pilsner, Czech Amber Lager, Czech Dark Lager, Dunkels, Bock, Baltic Porter & Bière de Garde", "attenuation_range": { "minimum": { "unit": "%", @@ -19003,6 +18903,7 @@ "value": 77 } }, + "alcohol_tolerance": { "unit": "%", "value": 10}, "flocculation": "medium low", "temperature_range": { "minimum": { @@ -19018,7 +18919,7 @@ }, { "id": "294", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "L02", "name": "Fest", "type": "lager", @@ -19048,7 +18949,7 @@ }, { "id": "295", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "L11", "name": "Gateway", "type": "lager", @@ -19078,11 +18979,12 @@ }, { "id": "296", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "L17", "name": "Harvest", "type": "lager", "notes": "This strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, helles, pilsner, dunkles, and just about any other lager style you throw its way.", + "best_for": "Helles, Dunkels, Bock, Vienna Lager, Doppelbock, German Pils, Pre-Prohibition Lager, Schwarzbier, Rauchbier, Dortmunder Export, Maibock, Marzen, American Amber Lager, Eisbock, American Lager, Czech Pilsner, Czech Amber Lager, Czech Dark Lager, Mexican Lager, Baltic Porter & Bière de Garde", "attenuation_range": { "minimum": { "unit": "%", @@ -19104,11 +19006,15 @@ "value": 60 } }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, "form": "liquid" }, { "id": "297", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "L09", "name": "Que Bueno", "type": "lager", @@ -19138,11 +19044,12 @@ }, { "id": "298", - "producer": "Imperial Organic Yeast", + "producer": "Imperial Yeast", "product_id": "L05", "name": "Cablecar", "type": "ale", - "notes": "This strain is for fermenting your “California Common†beer. Cablecar can produce clean pseudo lagers at ale temperatures, but is also willing to work as a traditional lager strain down to the mid 50s.", + "notes": "The classic strain for California Common style beers. Cablecar can produce clean pseudo lagers at ale temperatures but is also willing to work as a traditional lager strain down to the mid-50s. Not just limited to steam beers/California commons, this strain works well in a variety of fermentations, keeping flavor profiles clean and crisp.", + "best_for": "California Common, Pre-Prohibition Lager, Bière de Garde, Cream Ale, Blonde Ale, American Lager, American Amber Lager, Helles, Vienna Lager, Schwarzbier, Baltic Porter, Czech Amber Lager, Czech Dark Lager & Mexican Lager", "attenuation_range": { "minimum": { "unit": "%", @@ -19153,6 +19060,7 @@ "value": 75 } }, + "alcohol_tolerance": { "unit": "%", "value": 10}, "flocculation": "medium high", "temperature_range": { "minimum": { diff --git a/data/DefaultContent004-MoreYeasts.json b/data/DefaultContent004-MoreYeasts.json new file mode 100644 index 00000000..f8f89737 --- /dev/null +++ b/data/DefaultContent004-MoreYeasts.json @@ -0,0 +1,7854 @@ +//====================================================================================================================== +// data/DefaultContent004-MoreYeasts.json +// +// Yeast details from public sources. +// +// This comment is not valid JSON, but we configure comments of this sort to be allowed (via the Boost.JSON +// parse_options::allow_comments setting) so the software should be happy to import it. +//====================================================================================================================== +{ + "beerjson": { + "version": 2.01, + "cultures": [ + { + "name": "Brett Blend #2 Bit O'Funk", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-211", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 11}, + "flocculation": "very low", + "best_for": "Farmhouse", + "notes": "This blend contains the two Saccharomyces strains from Brett Blend #1 for primary fermentation and is spiked with Brettanomyces Bruxellensis (OYL-202) for development of moderate funk during a secondary fermentation. The bit ‘o funkiness will take extended time (3+ months) to develop." + }, + { + "name": "German Ale", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY094", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "best_for": "Alt, Sticke, Dopplesticke & malt forward beers", + "notes": "Ale yeast from a traditional Dusseldorf brewery famous for malty, balanced alt-style brews." + }, + { + "name": "Belgian Ale O", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-046", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Ales", + "notes": "With balanced fruit and phenolics, this Trappist ale yeast's clean and dry profile\ncarries a signature sharp tasting, slightly acidic finish that the thought-to-be\nbrewery of origin describes as acidulous. Welcomes high gravity. Belgian\nprofile is toned down compared to Abbey Ale C (OYL-018) and Belgian Ale W\n(OYL-028)." + }, + { + "name": "Opshaug Kveik Ale", + "type": "kveik", + "form": "liquid", + "producer": "White Labs", + "product_id": "WLP518", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 77 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, White IPA & Imperial IPA", + "notes": "It is a clean fermenting yeast and has tolerated temperatures up to 95°F (35°C) while finishing fermentationwithin three to four days . The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales." + }, + { + "name": "Munich Lager", + "type": "lager", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 54 + }, + "maximum": { + "unit": "F", + "value": 59 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 78 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "Lagers", + "notes": "A classic and commonly used German lager strain. Produces characteristic lager sulfur aromas. We recommend raising fermentation temperature to 15ºC toward the end of fermentation in order to ensure full attenuation and diacetyl reduction" + }, + { + "name": "Ardennes Belgian Ale", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 76 + } + }, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "notes": "" + }, + { + "name": "Brett D", + "type": "brett", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Sour IPA", + "notes": "This strain of Brettanomyces bruxellensis is noted for very prominent pineapple esters alongside a good dose of funk. It is suitable for primary fermentation of 100% Brett beers or secondary fermentation where some extra fruit and funk is desired. Works great with hops when co-pitched with clean ale strains as well, for faster turnaround of Brett IPAs." + }, + { + "name": "Biere De Garde", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-039", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 84 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 79 + } + }, + "best_for": "Ales, Farmhouse, Bière de Garde & Saison", + "notes": "Lightly phenolic, fruity, dry, delicately tart and a very low flocculator, this presents much like a saison strain. Try this for Bière de Garde, or a Belgian or French farmhouse ale. In fact, a clean-bodied Bière de Garde can be achieved with any lager strain here at the warm end of its temperature range. For farmhouse, try also French Saison (OYL-026) or Belgian Saison II (OYL-042)" + }, + { + "name": "Dry Belgian Ale", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 79 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 85 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "best_for": "Ales & Belgian Ales", + "notes": "Obtained from an American producer of Belgian-style beers. This strain exhibits classic dry Belgian flavours, and displays an aggressive primary fermentation. We especially like this strain for Strong Golden, Tripel, and other Belgian-style beers. NOTE: This strain contains the STA1 gene, meaning it is a diastatic yeast. Many industrial yeasts are diastatic, due to the desire for very high attenuation levels. However extra care must be taken to ensure these yeasts do not cross-contaminate non-diastatic yeasts." + }, + { + "name": "Pilsner I", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-101", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 56 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Lagers", + "notes": "Thought to be the H strain of the famous Plzen brewer, this lager strain has a dry and neutral taste profile and is gently malty with a lightly perceptible floral aroma. The first of the famous Czech strains inspiring America's most famous light, brilliantly clear, golden lagers. Commonly produces sulfur during fermentation that clears during lagering. Watch out for diacetyl." + }, + { + "name": "Saison #2", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY027-SAISON-2", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 79 + }, + "maximum": { + "unit": "%", + "value": 83 + } + }, + "best_for": "Saison, Farmhouse Ale, Belgian Ale & Biere De Garde", + "notes": "From a traditional farmhouse saison. Produces a nice fruity nose and finishes slightly sweeter than GY018." + }, + { + "name": "Uberweizen", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Hefeweizen", + "notes": "A slightly more attenuative German Hefeweizen strain which still displays prominent banana/clove profile." + }, + { + "name": "Belgian Saison I", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-027", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Ales", + "notes": "Well regarded as a farmhouse ale strain despite fickle fermentation behavior. It has fruity complexity, good phenolics and a tart and dry finish. It's better at warm fermentation temperatures, but is still well known to stall around 1.030. Try using an additional strain to aid attenuation, or the more reliable Saisonstein's Monster (OYL-500), Belgian Saison II (OYL-042) or French Saison (OYL-026)." + }, + { + "name": "Northwest Farmhouse Brett", + "type": "brett", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-216", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "best_for": "Farmhouse", + "notes": "Enjoy the lighter side of funkiness with this B. bruxellensis variant that hails from a Northwest U.S. brewery. It's known for its wonderful white wine character and light funk, and develops its character rather quickly. Brett character will be apparent within a few weeks of reaching terminal gravity and will continue to develop if given additional conditioning time." + }, + { + "name": "Voss Kveik", + "type": "kveik", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 77 + }, + "maximum": { + "unit": "F", + "value": 107 + } + }, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 81 + } + }, + "best_for": "IPA, Pale Ales & Hazy IPAs", + "notes": "One of the most famous Norwegian Kveik yeasts. This is a single strain selected from Sigmund Gjernes' Voss Kveik. This yeast can ferment at up to 42ºC (Sigmund pitches at 40ºC and free rises from there!) with clean flavours and a prominent citrus aroma. We recommend warm fermentation temperatures (>25ºC), highly fermentable wort and yeast nutrients to ensure complete attenuation. This strain is also very alcohol tolerant and highly flocculent, although it will still produce considerable haze in heavily dry hopped NEIPAs." + }, + { + "name": "Saison Blend", + "type": "mixed-culture", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4007", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 82 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 78 + }, + "maximum": { + "unit": "%", + "value": 84 + } + }, + "notes": "A blend of two unique Saccharomyces cerevisiae strains (one being STA1+) isolated from beers that embody the saison style, this blend is a balance of the many classic saison flavors and aromas. One yeast strain is a good attenuator that produces a spicy and mildly tart and tangy beer with a full mouthfeel, the other a good attenuator that produces a delightful ester profile of grapefruit and orange zest. This blend exhibits very low diastatic activity." + }, + { + "name": "S. Arlingtonesis", + "type": "ale", + "form": "liquid", + "producer": "Bootleg Biology", + "product_id": "BB22204", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 55 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 88 + }, + "maximum": { + "unit": "%", + "value": 93 + } + }, + "best_for": "Ales, Kolsch & Lager", + "notes": "This culture ferments extremely clean in the 50'sF (lagers) & 60'sF (Kolsch and Lager hybrids), and has subtle fruity/citrus esters in the higher end of the Ale fermentation range (wheat-centric beers). May produce sulfur aromas during primary fermentation, but those will be eliminated within a couple weeks (allow longer aging if fermenting at lower temperatures). S. arlingtonesis is a higher attenuator than most ale strains, so adjustments made need to be made to grain bills or mash temperatures if a drier beer is not preferred." + }, + { + "name": "Charlie's Fist Bump", + "type": "ale", + "form": "liquid", + "producer": "White Labs", + "product_id": "WLP1983", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 55 + }, + "maximum": { + "unit": "F", + "value": 58 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 66 + }, + "maximum": { + "unit": "%", + "value": 70 + } + }, + "notes": "Licensed from Charlie Papazian, this strain can ferment at both ale and lager temperatures, allowing brewers toproduce diverse beer styles." + }, + { + "name": "American Lager", + "type": "lager", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY030", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 60 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 79 + }, + "maximum": { + "unit": "%", + "value": 83 + } + }, + "best_for": "Lager, Black Lager, Pilsner, Schwarzbier & Imperial Pilsner", + "notes": "Think you don't like American Lager? Think again. This lager yeast is a powerful attenuator that leaves a dry beer with a slightly fruity finish. Awesome." + }, + { + "name": "Farmhouse Brett", + "type": "brett", + "form": "liquid", + "producer": "East Coast Yeast", + "product_id": "ECY03", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 78 + }, + "maximum": { + "unit": "F", + "value": 82 + } + }, + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Saison", + "notes": "Saison brasserie blend (ECY08) with a pure Brettanomyces isolate from a small but fascinating producer of Saison. Produces a fruity and funky profile with some acidity gradually increasing over time." + }, + { + "name": "British Ale IV", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-010", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 69 + }, + "maximum": { + "unit": "F", + "value": 76 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 69 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Ales & British Ales", + "notes": "Nuances of apple, clover honey and pear and a light mineral quality for great character presentation in English styles, particularly bitters. Not very flocculent compared to a lot of English strains. Filtration recommended." + }, + { + "name": "Fruity Witbier", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Witbier", + "notes": "A Witbier strain which produces lots of complex fruity esters while still prominently displaying classic Witbier character. Medium-low flocculation helps ensure classic Witbier haze." + }, + { + "name": "Oktoberfest", + "type": "lager", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-107", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 46 + }, + "maximum": { + "unit": "F", + "value": 58 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "best_for": "Lagers & Märzen", + "notes": "This strain is a slow fermenter but said to be worth the wait by fans of Märzenbier and Oktoberfest Lagers particularly. It facilitates a smooth, rich, balanced beer with full, malty profile. Make sure to give it a thorough diacetyl rest." + }, + { + "name": "Farmhouse Sour Ale", + "type": "mixed-culture", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4675", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 78 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "best_for": "Sours & Farmhouse Ale", + "notes": "This blend contains two farmhouse STA1+ Saccharomyces cerevisiae isolates, Lactobacillus brevis, and Lactobacillus delbrueckii. The two Saccharomyces strains will combine to create a delightful ester profile of grapefruit and orange zest accompanied by a mild earthiness and spiciness, while the Lactobacillus strains will produce a balanced acid profile. This blend exhibits high diastatic activity." + }, + { + "name": "Kolsch I", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-017", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 56 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "best_for": "Ales", + "notes": "An enthusiastically top cropping, lager-like ale strain from Koln, Kolsch I is lightly fruity, crisp and clean, and accentuates hop flavors well. This strain can be fermented colder than Kolsch II (OYL- 044), and is powdery and slow to drop clear (filtering recommended). Kolsch II (OYL-044) is a little easier to manage. Sulfur disappears with age." + }, + { + "name": "The Mad Fermentationist Saison Blend", + "type": "mixed-culture", + "form": "liquid", + "producer": "Bootleg Biology", + "product_id": "BBXMAD1", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 90 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "best_for": "Saison", + "notes": "Fine tuned over two years, this blend morphed over time to become an elegant powerhouse of classic Saison spice, stone-fruit Brett, lactic tartness and a dry but well-rounded body. The final master blend consists of Saison yeast, wild Saccharomyces, rare Brettanomyces and an opportunistic Lactobacillus culture.\nAt temperatures as low as 68F (20C) The Mad Fermentationist Saison Blend exhibits a relatively clean primary fermentation profile and high attenuation. Traditional saison temperatures (around 80F/27C) bring out citrus and elevated phenols (pepper and clove). The Brett character shifts depending on wort composition, as maltier beers emphasize cherry and stone fruit qualities.\nThis blend integrates beautifully with fruity and tropical hops, with the unique Brett culture keeping hop aromatics crisp and bright for an extended time. For best results use a highly fermentable wort, dry hopping during the tail of active fermentation, and carbonating naturally." + }, + { + "name": "Belgian Ale W", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-028", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 78 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "Ales", + "notes": "An eruptive top cropper displaying nice fruit and rustic phenolics. This reliable Belgian strain is a good flocculator with a wide temperature range. Three famous brewers ferment this on vastly different schedules, showing the varied outcomes available." + }, + { + "name": "British Ale III", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-008", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 67 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "best_for": "Ales & British Ales", + "notes": "This is a top cropping, complex and malty strain. A shy starter, it's slow but steady to ferment and a notorious diacetyl maker. Despite its finicky nature, its noteworthy esters match well with English style ales. It is highly flocculent and clears extremely well without filtration." + }, + { + "name": "LalBrew Verdant IPA", + "type": "ale", + "form": "dry", + "producer": "Lallemand", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 73 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "medium", + "best_for": "NEIPA, English IPA, American Pale, English Bitter & Sweet Stout and Sour", + "notes": "LalBrew Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium high attenuation, LalBrew Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. This highly versatile strain is well suited for a variety of beer styles." + }, + { + "name": "Bavarian Hefe", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY017", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "very low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 77 + }, + "maximum": { + "unit": "%", + "value": 81 + } + }, + "best_for": "Dunkelweizen, Gose, Hefeweizen & Weizenbock", + "notes": "A Hefeweizen yeast from one of Bavaria's oldest breweries. Produces the traditional clove and banana flavors associated with the style— especially when fermented warm." + }, + { + "name": "High Pressure Lager", + "type": "lager", + "form": "liquid", + "producer": "White Labs", + "product_id": "WLP925", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "notes": "Used to ferment lager beer in one week. Ferment at room temperature; 62-68°F (17-20°C) under 1.0 bar (14.7 PSI)until final gravity is obtained, lager the beer at 35°F (2°C), 15 PSI, for 3-5 days to condition. Malt-forward and clean." + }, + { + "name": "Golden Pear Belgian", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY048", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 83 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "best_for": "Belgian Golden Strong Ale, Farmhouse Ale, Tripel, Saison, Dubbel & Biere De Garde", + "notes": "From the originator of the Belgian Golden Strong Ale style. Estery profile reminiscent of apple and pear with a subdued level of spicy phenolics. Excellent choice for high gravity belgian and farmhouse style ales." + }, + { + "name": "Foggy London Ale", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 73 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 83 + } + }, + "best_for": "IPA, Pale Ales & Hazy IPAs", + "notes": "This yeast strain was originally isolated from a brewery in London. It displays a balanced fruity flavour profile, and accentuates malt and hop flavours. It is especially suited to production of fruity, hazy IPAs." + }, + { + "name": "English Ale I", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 69 + } + }, + "flocculation": "very high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 63 + }, + "maximum": { + "unit": "%", + "value": 71 + } + }, + "best_for": "English Ales", + "notes": "A classic English ale yeast, fermenting and flocculating quickly, leaving residual sugars and accentuating malt character. Suitable for production of most English ale styles." + }, + { + "name": "French Saison Ale", + "type": "ale", + "form": "dry", + "producer": "Mangrove Jack's", + "product_id": "M29", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 79 + }, + "maximum": { + "unit": "F", + "value": 90 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 14}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 85 + }, + "maximum": { + "unit": "%", + "value": 90 + } + }, + "notes": "French Saison yeast is an exceptional, highly attenuative top-fermenting ale\nyeast, creating distinctive beers with spicy, fruity and peppery notes. Ideal for\nfermentation of farmhouse style beer. This is a highly characterful yeast strain that will dominate all but the highest hopping\nrates and complex malt bills. Beers fermented with this yeast will tend to be dry in\nfinish, often with a slight drying acidity and peppery notes, aiding drinkability at\nhigher alcohol levels. Higher alcohol beers may have an increased ester production and\nwarming alcohol notes." + }, + { + "name": "Dipa Ale", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-052", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 11}, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "IPA, Double IPA & Pale Ale", + "notes": "A strong fermenter popularly referred to as Conan. Its peach, apricot and pineapple notes are steroids for hops, complementing modern fruity hop profiles in particular. A diacetyl rest is suggested if fermented in the lower temperature range." + }, + { + "name": "Sigmund's Voss Kveik", + "type": "kveik", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4045", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 100 + } + }, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 78 + }, + "maximum": { + "unit": "%", + "value": 83 + } + }, + "best_for": "IPA, Pale Ales & Ales", + "notes": "Sigmund's Voss Kveik yeast is a single strain of Saccharomyces cerevisiae isolated from a sample of kveik generously provided by Sigmund Gjernes via Lars Garshol. This strain exhibits the ability to ferment wort over a large temperature range with a consistent ester profile and no production of any harsh phenolics or fusel alcohols." + }, + { + "name": "C2C American Farmhouse", + "type": "mixed-culture", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-217-C2C", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "best_for": "Farmhouse & Saison", + "notes": "A coast to coast blend of one saison strain from a famous Northeast U.S. brewery and one Brett strain from a Northwest U.S. brewery. The blend results in a fast developing fruity and funky farmhouse ale." + }, + { + "name": "Dark Belgian Cask", + "type": "mixed-culture", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4653", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "notes": "Dark Belgian Cask is a blend a classic Belgian Saccharomyces cerevisiae strain and our Brettanomyces bruxellensis - Strain TYB184. Together these strains produce a dry beer with a vinous quality and a flavor profile of dried dark fruit, plum, leather, and a mild earthy funk and acidity. Both strains in this blend are very alcohol tolerant (10-15%). While this blend is fairly versatile, its complexity truly shines in dark beers." + }, + { + "name": "Ebbegarden Kveik Blend", + "type": "kveik", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 98 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "notes": "This kveik yeast blend from Stordal was sourced from Jens Aage Øvrebust. This blend displays prominent fruity esters, leaning toward tropical guava and mango, lending well to traditional as well as modern aromatic styles like NEIPA. Note that this blend accentuates hop bitterness slightly, so we recommend adjusting wort production to only use hops in the whirlpool and dry hop. Attenuation: 70-80% // Optimum Temp: 22-37ºC // Alcohol tolerance:" + }, + { + "name": "Brettanomyces Claussenii", + "type": "brett", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-201", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 85 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 85 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "best_for": "Farmhouse", + "notes": "The mildest on the Brett funkiness spectrum, Brett Claussenii presents more of a leathery earthiness and some pineapple—both characteristics that are contributed in large part by the aroma alone. It does its best work as a secondary yeast. See also: Brett Bruxellensis (OYL-202), Brett Lambicus (OYL-203) and three Funk blends (OYL-210, 211, 212)" + }, + { + "name": "Belgian Ale DK", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-049", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 67 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Ales", + "notes": "A mild Belgian-charactered ale yeast with light toasty or biscuit-like aromatic maltiness. Can produce a touch of lagery sulfur, which conditions out over time." + }, + { + "name": "Brettanomyces Bruxellensis - Strain TYB184", + "type": "brett", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "TYB184", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 82 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 82 + }, + "maximum": { + "unit": "%", + "value": 88 + } + }, + "best_for": "Farmhouse Ales", + "notes": "Isolated from a rustic farmhouse style beer produced in the Northeastern United States, this single strain of Brettanomyces bruxellensis is attenuative, produces a moderate citric acidic-like character and an ester profile of lemon/pineapple, with a restrained funkiness." + }, + { + "name": "Saison Blend II", + "type": "mixed-culture", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4021", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 85 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "notes": "This blend contains two saison-style Saccharomyces cerevisiae isolates (Wallonian Farmhouse II and Wallonian Farmhouse III) and two Brettanomyces bruxellensis cultures (TYB184, TYB207). This unique combination will produce a beer that is bursting with classic saison esters and earthiness, with a rustic kick of Brettanomyces fruitiness and funkiness." + }, + { + "name": "CellarScience German", + "type": "lager", + "form": "dry", + "producer": "CellarScience", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 54 + }, + "maximum": { + "unit": "F", + "value": 62 + } + }, + "flocculation": "high", + "best_for": "Bocks, German Ales & Pilsners", + "notes": "The classic lager strain from Weihenstephan Germany that has been used for generations to produce clean, balanced lagers from pilsners to doppelbocks." + }, + { + "name": "Quebec Abbey Ale", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY077", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 79 + }, + "maximum": { + "unit": "%", + "value": 83 + } + }, + "best_for": "Belgian Ale, Dubbel, Belgian Strong, Tripel & Biere De Garde", + "notes": "From one of the first breweries in North America to create a successful line of traditional Abbey style ales. This Belgian ale yeast creates a malt forward beer with subtle fruity esters and a very small amount of clove notes" + }, + { + "name": "Wallonian III Farmhouse", + "type": "ale", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4023", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 86 + }, + "maximum": { + "unit": "%", + "value": 94 + } + }, + "notes": "This is a single strain of STA1+ Saccharomyces cerevisiae isolated from a well-known brewery hailing from the Walloon region of Belgium and exhibits a balanced profile of esters and phenols. This yeast is similar to a classic saison strain offered by many other yeast manufacturers, without the slow/low attenuation and stalling issues often observed in those cultures. This strain exhibits moderate-high diastatic activity." + }, + { + "name": "Saison/Brettanomyces Blend II", + "type": "mixed-culture", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4636", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 85 + }, + "maximum": { + "unit": "%", + "value": 90 + } + }, + "notes": "This blend contains two saison-style Saccharomyces cerevisiae isolates (Wallonian Farmhouse II and Wallonian Farmhouse III) and two Brettanomyces bruxellensis cultures (TYB184, TYB207). This unique combination will produce a beer that is bursting with classic saison esters and earthiness, with a rustic kick of Brettanomyces fruitiness and funkiness." + }, + { + "name": "Hefeweizen Ale I", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-021", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "best_for": "Hefeweizen & Ales", + "notes": "A classic German wheat strain, it's a cloudy, big top cropper. Presenting banana\nand clove, the esters turn up with increased temperatures, wort density and\ndecreased pitch rate, or stay muted at lower temperatures where clove stands\nout. Over pitching can lessen the banana. Sulfur conditions out. See also\nBelgian Ale A (OYL-024) for an alternate complexity." + }, + { + "name": "Lactobacillus brevis", + "type": "lacto", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 95 + }, + "maximum": { + "unit": "F", + "value": 113 + } + }, + "best_for": "Sours", + "notes": "A single strain of Lactobacillus brevis. It performs well in kettle souring/sour worting where complex acidity is desired. We recommend pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermentor at 35-40ºC." + }, + { + "name": "Transatlantic Berliner Blend", + "type": "mixed-culture", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4645", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 85 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "best_for": "Sours", + "notes": "Transatlantic Berliner Blend is a blend of a clean Saccharomyces cerevisiae strain (Germany), a healthy dose of Lactobacillus brevis – Strain TYB282 (Mexico) isolates, and a touch of our Beersel Brettanomyces Blend (Belgium) and Brettanomyces bruxellensis - Strain TYB184 (US). This culture will ferment to a crisp dryness over time and produce the trademark Berliner Weisse lactic acid backbone, with a touch of Brettanomyces tart citrus character and funk." + }, + { + "name": "Norcal Ale #5", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY029", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 67 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 69 + }, + "maximum": { + "unit": "%", + "value": 73 + } + }, + "best_for": "Brown, Porter, Amber, Pale & Stout", + "notes": "Slightly more flocculant and less attenuative than GY001. Leaves a clear beer with slight residual sweetness." + }, + { + "name": "Brett B", + "type": "brett", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 80 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "Sours", + "notes": "A classic Brettanomyces bruxellensis strain, isolated from a classic abbey beer, which is typically used in secondary fermentations where balanced Brett character (fruit, funk) is desired." + }, + { + "name": "Hazy Daze", + "type": "ale", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4042", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 79 + }, + "maximum": { + "unit": "%", + "value": 83 + } + }, + "best_for": "IPA, Hazy IPA & Pale Ales", + "notes": "Hazy Daze contains a proprietary blend of three Saccharomyces cerevisiae strains, all of which offer unique contributions to the production of crisp, hop forward beers. Expect this blend to throw bountiful amounts of peach, apricot, nectarine and grapefruit citrus esters and achieve good attenuation." + }, + { + "name": "CellarScience Berlin", + "type": "ale", + "form": "dry", + "producer": "CellarScience", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 54 + }, + "maximum": { + "unit": "F", + "value": 62 + } + }, + "flocculation": "high", + "best_for": "lagers", + "notes": "Berlin is a popular yeast strain with a Berlin lineage that is famous for producing amazing lagers with soft malt character and balanced esters." + }, + { + "name": "Irish Ale", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 71 + } + }, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "best_for": "Stouts, Pale Ales & Porters", + "notes": "Irish ale yeast from a classic brewery, producing slight fruitiness and caramel notes. Great for Irish stouts, porters, red ales, and pale ales." + }, + { + "name": "CL-50 Ale", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-041", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Pale Ale, Brown Ale, Red Ale, IPA, Stout, Porter & Cream Ale", + "notes": "Producing a notably big-body and soft texture, this versatile, well-attenuating strain's profile is a launch pad for the gamut of malt and hop characteristics. It achieves substantial maltiness without being overly sweet." + }, + { + "name": "Lactobacillus Blend 2.0", + "type": "mixed-culture", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 86 + }, + "maximum": { + "unit": "F", + "value": 113 + } + }, + "flocculation": "low", + "best_for": "Sours, Berliner Weiss & Lambic", + "notes": "This blend is a product of our ongoing research into optimizing Lactobacillus strain selection. It is a blend of our main L. plantarum strain with a strain of Lactobacillus rhamnosus. This blend has a wide temperature range ( 30ºC to 40ºC) and enhances fruit flavours in the finished beer, with tasters noting red fruit and guava aromas. It is intended for kettle/quick souring but can also be used in 0 IBU wort." + }, + { + "name": "Wyeast Bohemian Ale Blend", + "type": "ale", + "form": "liquid", + "producer": "Wyeast Labs", + "product_id": "WY1087", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 11}, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "best_for": "Pale Ales, Amber Ales, Brown Ales, IPAs, Double IPAs & Stouts", + "notes": "Formerly known as Wyeast Ale Blend 1540-PC, this is a blend of the best ale strains to provide quick starts, good flavor, and good flocculation. The profile of these strains provides a balanced finish for British and American style ales." + }, + { + "name": "Lager I", + "type": "lager", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-100", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 56 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "best_for": "Lagers", + "notes": "Early inspiration for light American lager and thought to be from Budejovice, this crisp, balanced strain is lightly malty and finishes with very slight fruit notes. It is the backbone of the classic Czech Pilsner profile where the yeast character should neither dominate nor disappear among the beer's subtle balance of malts and hops." + }, + { + "name": "Amalgamation - Brett Super Blend", + "type": "brett", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4637", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 85 + }, + "maximum": { + "unit": "%", + "value": 95 + } + }, + "notes": "Amalgamation is the union of our six favorite Brettanomyces isolates from our microbe library. Each isolate produces a unique bouquet of bright and fruity flavors and aromas. The resulting beer will be dry with complex fruit-forward flavor and aroma of berries and citrus, accompanied by some funk on the palate." + }, + { + "name": "Hornindal Kveik #5", + "type": "kveik", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY135", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 100 + } + }, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "best_for": "Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, White IPA & Imperial IPA", + "notes": "A traditional Norwegian Kveik yeast that can be fermented at 85-100 F for fast fermentation and no off flavors. Subtle notes of tropical fruit make this yeast an excellent choice for clean hop-forward IPAs and Pale Ales." + }, + { + "name": "Sour Solera Blend", + "type": "mixed-culture", + "form": "liquid", + "producer": "Bootleg Biology", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 96 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "best_for": "Sours", + "notes": "Sour Solera Blend contains a unique and complex collection of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus and other funky yeast and souring bacteria pulled from an active fermentation. This blend can sour in a matter of months at 70ºF or higher, or if you prefer a more prolonged fermentation, use large amounts of aged hops and/or ferment and hold at temperatures below 70ºF. This blend is available seasonally, and will always be changing and evolving due to the nature of solera fermentations. Warning: No two Sour Solera Blend releases will be the same, and neither will their fermentations." + }, + { + "name": "German Lager I", + "type": "lager", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-106", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 45 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "best_for": "Lagers", + "notes": "Versatile, crisp, malty profile, light esters and a wide fermentation range. This is thought to be the world's most used lager strain and can produce a convincing lager at ale temperatures. Fermenting in the low temperature range (45-55), it maintains a more crisp profile. Temperatures higher in range (65-68) bring out slightly heightened esters. Rest for diacetyl." + }, + { + "name": "Hessian Pils", + "type": "lager", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4035", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 45 + }, + "maximum": { + "unit": "F", + "value": 48 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Pilsners & Lagers", + "notes": "Hessian Pils is a single strain of Saccharomyces pastorianus that hails from the Hess region of Germany. It exhibits everything you want in a great Pilsner yeast: it's a clean fermenter with low ester formation, exhibits a short lag time, ferments wort quickly and attenuates well even at the low end of the temperature range. These characteristics allow the malt and hop profile to really shine, and creates a crisp finished beer." + }, + { + "name": "SafBrew LA-01", + "type": "ale", + "form": "dry", + "producer": "Fermentis", + "product_id": "LA-01", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 59 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 15 + }, + "maximum": { + "unit": "%", + "value": 15 + } + }, + "best_for": "Non-Alcoholic", + "notes": "SafBrew LA-01, is a Saccharomyces cerevisiae var. chevalieri that has been specifically selected for the production of low and/or non-alcoholic beverages (<0.5ABV). This yeast does not assimilate maltose and maltotriose but assimilates simple sugars (glucose, fructose and sucrose) and is characterized by a subtle aroma profile. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer." + }, + { + "name": "Empire Ale", + "type": "ale", + "form": "dry", + "producer": "Mangrove Jack's", + "product_id": "M15", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "best_for": "Scottish Heavy Ales, American Amber Ales & Sweet Stouts", + "notes": "A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavors." + }, + { + "name": "English Ale III", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "English Ales", + "notes": "Higher attenuation than English Ale I, while still very flocculant. Suited for higher gravity English ales, and also great as a workhorse yeast strain for most English/American beer styles." + }, + { + "name": "Brussels Brettanomyces Blend", + "type": "brett", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4613", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 90 + } + }, + "notes": "Comprised of two Brettanomyces bruxellensis strains isolated from a unique lambic produced in the Brussels region of Belgium, the isolates in this blend produce a pronounced barnyard funk with mild tartness and fruitiness." + }, + { + "name": "Ontario Farmhouse Ale Blend", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 81 + } + }, + "flocculation": "low", + "notes": "A combination of a rustic, earthy, fruity Saccharomyces strain we isolated from Ontario strawberries, with two subtly fruity and funky Brettanomyces strains isolated from Ontario wine barrels. A true expression of terroir." + }, + { + "name": "Czech Lager", + "type": "lager", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "best_for": "Czech Pilsners", + "notes": "This traditional Czech Pilsner yeast rewards patience with a clean, crisp profile and accentuates subtleties in selected malt and hops. We recommend cold fermentation and sufficient lagering when using this strain to deliver an authentic flavour." + }, + { + "name": "LalBrew Abbaye", + "type": "ale", + "form": "dry", + "producer": "Lallemand", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 63 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "flocculation": "medium high", + "best_for": "Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel & Quad", + "notes": "LalBrew Abbaye is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, LalBrew Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures, LalBrew Abbaye produces darker fruit aromas and flavors of raisin, date, and fig." + }, + { + "name": "Funk Weapon #1", + "type": "ale", + "form": "liquid", + "producer": "Bootleg Biology", + "product_id": "BB0034A", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 95 + } + }, + "best_for": "Saison", + "notes": "This rare, and commercially unavailable yeast isolate, produces pungent horse blanket and fresh leather aromas. Perfect for breaking out the funk in farmhouse-style beers. Funk Weapon #1 is featured in the Trinity & Epic Brewing collaboration Wild Apple Saison, and Trinity's Magical Brettanomyces Tour #4." + }, + { + "name": "Scottish Ale", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-015", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 63 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Ales & British Ales", + "notes": "The Scottish Ale strain is a flocculent, versatile and reliable house strain that produces neutral to complex and malty profiles in its fairly wide temperature range. Hop character is not muted by this strain. More esters emerge at higher fermentation temperatures." + }, + { + "name": "Tart Cherry Brett", + "type": "brett", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GB002", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "best_for": "Saison, Sour Beer & Lambic", + "notes": "Produces some Brett Barnyard funk plus stone fruit and cherry-like esters. This Strain also produces a moderate amount of acid that adds a tart complexity to the brew." + }, + { + "name": "Portland Hefe", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY020", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "flocculation": "very low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "American Wheat Beer, Weizenbock, Dunkelweizen & Hefeweizen", + "notes": "From the famous American Hefeweizen. Creates a delicious wheat beer with modest amounts of Banana and clove flavor" + }, + { + "name": "Skare Kveik", + "type": "kveik", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 86 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Lagers", + "notes": "The Skare Kveik (sourced from Gunnar Skare; actually pronounced \"scar-uh\") has gained a reputation in homebrew circles for quick and somewhat more neutral flavour profile. This blend of four isolates from Skare selects the best of the bunch and this blend can be used to produce clean beers quickly, including the recently popular \"kveik lagers\"." + }, + { + "name": "Scotch Ale #1", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY044", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "best_for": "Scotch Ale, Pale, Wee Beavy, Brown, Porter & Stout", + "notes": "Neutral flavors that emphasize maltiness. Perfect in Stouts, Porters, Scottish Ales and Wee Heavys." + }, + { + "name": "London Fog Ale", + "type": "ale", + "form": "liquid", + "producer": "White Labs", + "product_id": "WLP066", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "best_for": "IPA, Pale Ale & Hazy IPA", + "notes": "This is the go-to strain for New England-style IPAs. It leaves some residual sweetness, helping accentuateboth malt and hop flavors and aromas, while retaining a velvety mouthfeel. Produces a medium ester profile." + }, + { + "name": "Wallonian Farmhouse II", + "type": "ale", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4022", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 86 + }, + "maximum": { + "unit": "%", + "value": 94 + } + }, + "notes": "This is a single strain of Saccharomyces cerevisiae isolated from the same source as our Wallonian Farmhouse strain, a well-known brewery hailing from the Walloon region of Belgium. Slightly less attenuative and exhibiting a more restrained phenolic and expressive ester profile than Wallonian Farmhouse I, this yeast exhibits a great balance of fruitiness and rustic farmhouse character." + }, + { + "name": "Berliner Brett I", + "type": "brett", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "flocculation": "medium", + "best_for": "Sours", + "notes": "We pulled this Brett strain out of a ~40 year old bottle of Hochschule Berliner Weisse. It's a survivor! This strain of Brettanomyces anomalus works well in traditional style Berliners, and anywhere subtle, refined Brett character is desired. It shows restrained funk, and the fruit profile tends toward citrus and white wine. This strain is sold in secondary pitch rates only." + }, + { + "name": "British Ale V", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-011", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "best_for": "Ale, British Ales, IPA & Hazy IPA", + "notes": "A good top cropper thought to be from a famous Manchester bitters maker. Its residual sweetness pairs popularly with the signature huge, fruity hop flavor and aroma of the NEIPA. Alternately, try DIPA (OYL-052) for slightly less residual sweetness" + }, + { + "name": "Lactobacillus brevis - Strain TYB282", + "type": "bacteria", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4681", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 90 + } + }, + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 4 + }, + "maximum": { + "unit": "%", + "value": 4 + } + }, + "notes": "TYB282 is a single strain of Lactobacillus brevis isolated out of an unintentionally soured golden ale produced by a Mexican craft brewery. This strain produces a nice, clean lactic acidity (down to ~pH 3.16-3.18) in unhopped wort within 36 hours at a temperature of ~72-77 °F. The higher the temperature up to 90 °F, the faster the acid production. This is a great strain for kettle souring, but really shines in souring fermented beer as a result of its hop tolerance (15-20 IBU)." + }, + { + "name": "German Lager", + "type": "lager", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY045", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 60 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "Lagers, Keller Bier, Marzen, Schwarz Bier, Bock & Pilsner", + "notes": "Bottom fermenting German yeast used in commercial breweries around the world. Produces a dry, clean beer with a malty finish." + }, + { + "name": "Old World Saison Blend", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "medium low", + "best_for": "Saison", + "notes": "A characterful blend of two classic Saison strains. It produces complex fruit and black pepper notes along with a reliable, fast and high degree of attenuation. We strongly encourage a free rise fermentation, starting at 22C and rising to ~27C for optimal results. NOTE: One of the strains in this blend contains the STA1 gene, meaning it is a diastatic yeast. Many Saison yeasts are diastatic, due to the desire for very high attenuation levels. However extra care must be taken to ensure these yeasts do not cross-contaminate non-diastatic yeasts." + }, + { + "name": "Lactobacillus Blend", + "type": "bacteria", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4682", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 90 + } + }, + "notes": "The Lactobacillus Blend is comprised of three strains, one strain of Lactobacillus plantarum and two strains of Lactobacillus brevis. One of the strains of L. brevis was isolated from an unintentionally sour hoppy blonde ale from a Mexican craft brewery, and exhibits strong hop tolerance (15-20 IBU)." + }, + { + "name": "New World Saison", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Saison", + "notes": "A new world Saison blend containing Saccharomyces and Brettanomyces to produce a fruity, funky beer with rustic charm. Brett character increases during aging. NOTE: the Saison yeast in this blend contains the STA1 gene, meaning it is a diastatic yeast. Many Saison yeasts are diastatic, due to the desire for very high attenuation levels. However extra care must be taken to ensure these yeasts do not cross-contaminate non-diastatic yeasts." + }, + { + "name": "Brettanomyces Bruxellensis - Strain TYB207", + "type": "brett", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "TYB207", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 82 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "notes": "Isolated from a Belgian-inspired brewery in the Northeastern United States, this single strain of Brettanomyces bruxellensis exhibits good attenuation and produces a tart tropical fruit ester profile reminiscent of SweeTartsâ„¢." + }, + { + "name": "Belgian Sour Blend", + "type": "brett", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 90 + } + }, + "flocculation": "low", + "best_for": "Sours", + "notes": "A blend of 5 Brettanomyces strains isolated from Belgian Lambic beers, alongside 4 strains of Lactobacillus and 2 strains of Pediococcus, for the production of mixed fermentation sour ales. For best results, we recommend using this blend in beer with less than 7 IBUs initially. Subsequent generations can use increasing IBUs. This is supplied at secondary fermentation pitch rates, and is intended to be used in secondary or as a copitch, alongside a primary fermentation strain of your choice." + }, + { + "name": "Loki", + "type": "kveik", + "form": "liquid", + "producer": "Imperial Yeast", + "product_id": "A43", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 100 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "best_for": "Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, White IPA & Imperial IPA", + "notes": "Norwegian Voss Kveik Strain. Highly versatile, can be used in a wide variety of beer styles. A traditional Norwegian Kveik strain that has an extremely wide fermentation temperature range. This strain has been traditionally used in Norwegian farmhouse style beers however, due to it's fermentation temp range can be used in a variety of beers from pseudo lagers, Belgian inspired, and hop forward beers. The possibilities seem endless when fermenting with Loki. On the cool end of the range Loki is super clean; producing little to no esters. On the high end of the fermentation range, 85-95F, it tends to produce a huge fruit ester profile." + }, + { + "name": "American Ale", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 61 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Ales", + "notes": "Excellent performance, and somewhat lower attenuation than Cali Ale. Suitable for nearly any clean style. Much like Cali Ale, exhibits clean fermentation at a wide temperature range, and accentuates hop character." + }, + { + "name": "Funktown Pale Ale", + "type": "mixed-culture", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4627", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 78 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "best_for": "Pale Ales", + "notes": "Funktown Pale Ale is a blend of The Yeast Bay's Vermont Ale strain and a unique strain of STA1 + Saccharomyces cerevisiae that is well suited for primary fermentation. The combination of citrus, peach, pineapple and mango esters produce a unique flavor and aroma profile that is fruit-forward and complements any hop-forward beer. This blend exhibits low diastatic activity." + }, + { + "name": "Hornindal Kveik", + "type": "kveik", + "form": "liquid", + "producer": "White Labs", + "product_id": "WLP521", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 98 + } + }, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "best_for": "Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, White IPA & Imperial IPA", + "notes": "Hornindal is a Kveik strain shared with the world by Terje Raftevold from Hornindal, Norway. It produces an intense tropical flavor and aroma with notes of fresh tangerine, mango, and pineapple, ideal to be used with fruit-forward hops." + }, + { + "name": "Lochristi Brettanomyces Blend", + "type": "brett", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4623", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 88 + } + }, + "notes": "This blend combines Brettanomyces bruxellensis strains isolated from a unique beer produced in the Lochristi area in East Flanders. One strain provides a moderate funk and light fruitiness, while the other strain adds a more assertive fruitiness dominated by hints of strawberry." + }, + { + "name": "Hornindal Kveik Blend", + "type": "kveik", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 59 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "IPA, Pale Ales & Hazy IPAs", + "notes": "This is a selection of two of our favourite strains from Terje Raftevold's Hornindal Kveik. The blend shows mixed fruity character. We recommend highly fermentable wort and yeast nutrients to ensure complete attenuation. Highly flocculant but will produce haze in hoppy beers. This versatile yeast can be pitched cooler to yield a more neutral, lager-like profile as well." + }, + { + "name": "Anchorman Ale", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "IPA & Pale Ales", + "notes": "Clean fermentation profile, with slightly faster attenuation and flocculation than Cali Ale Yeast. Suitable for production of clean West Coast style ales." + }, + { + "name": "British Haze", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY128", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "best_for": "New England IPA, American IPA, English IPA, Bitter & Brown Ale", + "notes": "This strain is one of the most widely used yeast strains for New England IPA’s. A slightly sweet finish and light, fruity flavor provides the perfect canvas for hazy beers as well as traditional, malt-forward ales. Beers fermented with this strain will finish with a pronounced body and a soft mouthfeel." + }, + { + "name": "Bavarian Wheat I", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-025", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "Hefeweizen & Ales", + "notes": "A spicier alternative to Hefeweizen Ale I (OYL-021) for the production of\nGerman wheat beers, Bavarian Wheat I imparts a more phenolic profile with\npredominant notes of clove and pepper." + }, + { + "name": "Belgian Abbey Ale", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY014", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 79 + }, + "maximum": { + "unit": "%", + "value": 81 + } + }, + "best_for": "Belgian Ale, Dubbel, Belgian Strong, Tripel, Biere De Garde & Saison", + "notes": "Classic Belgian Ale yeast. Strong attenuation with a fruity nose and virtually no phenolics. The warmer it gets the fruitier it grows." + }, + { + "name": "Weizen I", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "best_for": "Hefeweizen", + "notes": "The classic German Hefeweizen strain, with ample potential to create the characteristic clove and banana flavours. Clove character can be emphasized though a ferulic acid rest in the mash, as well as by using a lower fermentation temperature. Banana ester (isoamyl acetate) character can be emphasized by slightly underpitching, creating a more fermentable wort, and/or using a higher fermentation temperature." + }, + { + "name": "Brettanomyces Lambicus", + "type": "brett", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-203", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 85 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 85 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "best_for": "Farmhouse, Lambic & Flanders Red Ales", + "notes": "Dive in deep with horsey, spicy, cherry pie funk in this significant Brett strain— best in secondary pitches. See also: Brett Bruxellensis (OYL-202), Brett Claussenii (OYL-201), three Funk blends (OYL-210, 211, 212), All The Bretts (OYL-218) or our farmhouse blend: C2C Farmhouse (OYL-217)." + }, + { + "name": "Kveik #1", + "type": "kveik", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY134-KVEIK-1", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 80 + }, + "maximum": { + "unit": "F", + "value": 100 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, White IPA & Imperial IPA", + "notes": "A traditional Norwegian Kviek yeast that can be fermented at 85-100 F for fast fermentations and no off flavors. We have found a 15 P wort attenuates to 74 - 78 in as little as 48 hours at 90F. Subtle notes of citrus fruit make this yeast an excellent choice for clean hop-forward IPAs and Pale Ales with citrus hop additions" + }, + { + "name": "Muntons Standard Ale", + "type": "ale", + "form": "dry", + "producer": "Muntons", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 8}, + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "best_for": "Ales", + "notes": "Muntons brewer's yeast has been a popular favourite for many years amongst the homebrew community worldwide, gaining an enviable reputation for its consistent healthy performance, its hardy nature and its clean finish. Muntons brewer's yeast is a dried brewer's yeast that produces a powdery flocculation with an apparent attenuation of 70%. Ideal fermentation temperature is between 64° - 70°F to produce an alcohol tolerance of 8% ABV. It provides low ester formation but with relatively high residual sugar giving good body and mouth feel." + }, + { + "name": "Abbey Ale C", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-018", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 78 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "Ales", + "notes": "The Abbey Ale C's Trappist origin is best coupled with a little monastic patience: a notably low-flocculator, it is highly attenuating, with a fruity profile and lightly perceptible spiciness, as well as often significant banana character." + }, + { + "name": "Hornindal Kveik", + "type": "kveik", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-091", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 98 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 16}, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "best_for": "Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, White IPA & Imperial IPA", + "notes": "A wonderfully unique Norwegian farmstead kveik, Hornindal produces a tropical flavor and complex aroma that can present itself as stonefruit, pineapple, and dried fruit leather, which complement fruit-forward hops. Add even more dimension to C hops and increase ester intensity with a high fermentation temperature. Ferments well at 90°F+. Non-phenolic and no fusels, even at higher temperatures." + }, + { + "name": "British Ale II", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-007", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 68 + }, + "maximum": { + "unit": "%", + "value": 72 + } + }, + "best_for": "Ales & British Ales", + "notes": "Like British Ale I (OYL-006), this English brewery strain is thought to be from the historical London brewery that Louis Pasteur visited. It is a strong fermenter, brewery friendly, flexible, leaves near spotless clarity, and has more fruit-like esters and malt than British Ale I. Select for malt and fruit at higher fermentation temperatures or a clean profile at lower temperatures." + }, + { + "name": "Flemish Ale", + "type": "mixed-culture", + "form": "liquid", + "producer": "East Coast Yeast", + "product_id": "ECY02", + "temperature_range": { + "minimum": { + "unit": "C", + "value": 16 + }, + "maximum": { + "unit": "C", + "value": 23 + } + }, + "best_for": "Sour Ales", + "notes": "A unique blend of yeast and bacterial cultures. Produces dry beers with sourness and notes of leather, fruit, and cherry stone." + }, + { + "name": "British Ale VIII", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-016", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "flocculation": "very high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 67 + }, + "maximum": { + "unit": "%", + "value": 71 + } + }, + "best_for": "Ales & British Ales", + "notes": "A ridiculously thorough flocculator thought to be from a highly regarded English ESB. This strain has unique fruitiness and noticeable finishing sweetness. Drops out quickly and completely. Easy to crop, but needs a diacetyl rest. To enhance the fruit, ferment up at the recommended temperature ceiling." + }, + { + "name": "Pilsner II", + "type": "lager", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-108", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 58 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "best_for": "Lagers", + "notes": "Thought to be the D strain of the famous Pilsen brewer. With a dry and malty taste profile, it is the second of the famous Czech strains inspiring America's most famous light, brilliantly clear, golden lagers." + }, + { + "name": "Brettanomyces bruxellensis - Strain TYB415", + "type": "brett", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "TYB415", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 82 + }, + "maximum": { + "unit": "%", + "value": 86 + } + }, + "notes": "This isolate is a single strain of Brettanomyces bruxellensis hailing from a brewer of all things sour and wild in the Mountain West. This strain exhibits a strong profile of complex tropical fruit that is dominated by pineapple with a noticeable earthiness that adds a unique complexity and depth of character to the beer. This strain will produce a massive, thick krausen." + }, + { + "name": "NorCal Ale #1", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY001", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 11}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Barley Wine, Pale Ale, Bitter, Scotch Ale, India Pale Ale & Stout", + "notes": "Clean fermenting, versatile strain from one of the most famous California pale ales. Excellent for emphasizing hop flavor and aroma. Strong attenuation and good flocculation." + }, + { + "name": "Krispy", + "type": "kveik", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 86 + } + }, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "notes": "KRISPY is a special blend of kveik yeasts selected by our lab wizards for optimal crispiness and crushability in beer. It can be used to make clean, lager-like beers in a fraction of the time since fermentations can be performed in the 20-30ºC range. KRISPY is a selection of two strains from the Skare kveik." + }, + { + "name": "Jovaru Lithuanian Farmhouse", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-033", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "best_for": "Farmhouse", + "notes": "Borne from an exclusive partnership with the famed Jovaru Brewery's queen of Lithuanian farmhouse beer, this unique yeast complements farmhouse beers with citrusy esters and restrained phenols. The strain produces a character of lemon pith, black pepper, and a soft mouthfeel." + }, + { + "name": "Kolsch Bier", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY021", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 79 + }, + "maximum": { + "unit": "%", + "value": 83 + } + }, + "best_for": "Kolsch, Pale Ale, Alt, India Pale Ale, Cream Ale & Amber", + "notes": "From one of the oldest Kolsch breweries in Koln. Ferments cold to produce crisp tasting lager-like ales." + }, + { + "name": "Irish Stout", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY080", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 82 + }, + "maximum": { + "unit": "%", + "value": 86 + } + }, + "best_for": "Stout, Porter, Imperial Stout, Amber/Red Ale & English Pale Ale", + "notes": "From one of the most famous stouts in the world. Creates a crisp, dry beer with a subtle fruity profile and a slightly tangy finish." + }, + { + "name": "LalBrew Diamond Lager", + "type": "lager", + "form": "dry", + "producer": "Lallemand", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 59 + } + }, + "flocculation": "high", + "best_for": "Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Marzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock & California Common", + "notes": "LalBrew Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew Diamond Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers." + }, + { + "name": "St-Remy Abbey Ale", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Belgian Ales", + "notes": "This yeast strain isolated from a Belgian abbey is an excellent choice for Belgian-style beers, including abbey ales. This strain produces mixed fruity esters, while also highlighting malt aroma. One of the rare non-phenolic Belgian strains, meaning it can be used for clean beers as well." + }, + { + "name": "Gambrinus Style Lager", + "type": "lager", + "form": "liquid", + "producer": "Wyeast Labs", + "product_id": "WY2002", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 56 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "best_for": "Lager, Helles & Czech Lager", + "notes": "Czech-style lager strain with very mild floral aroma, nice lager character in nose. Malt dominates profile with subtle floral/fruit notes. Full, complex flavor profile with full mouthfeel. Finishes soft and smooth with nice lingering maltiness." + }, + { + "name": "Urkel", + "type": "lager", + "form": "liquid", + "producer": "Imperial Yeast", + "product_id": "L28", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 52 + }, + "maximum": { + "unit": "F", + "value": 58 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "best_for": "Czech Pilsner, Czech Amber Lager, Czech Dark Lager, American Lager, Pre-Prohibition Lager, Schwarzbier, American Lager, German Pils, Dunkels, Helles, Mexican Lager, Vienna Lager, Rauchbier, Dortmunder Export, Maibock, Bock, Marzen, Baltic Porter, Doppelbock, Eisbock & Bière de Garde", + "notes": "Excellent choice for your Czech lager fermentations. Urkel allows for a nice balance between hops and malt. This strain can be slightly sulphery during fermentation, but it cleans up during lagering. Fermentation at the higher end of the range will produce a beer with minimal sulfur and a light ester profile with that classic Czech edge you are looking for." + }, + { + "name": "CellarScience Nectar", + "type": "ale", + "form": "dry", + "producer": "CellarScience", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "medium", + "best_for": "IPA & Pale Ales", + "notes": "This is a fun, unique yeast with a UK pedigree that emphasis fresh malt flavor while producing fruity, citrus and floral flavors. Nectar yeast can be direct pitched with great results by sprinkling it onto the surface of the wort in your fermenter." + }, + { + "name": "Hornindal Kveik", + "type": "kveik", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4050", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 80 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 77 + }, + "maximum": { + "unit": "%", + "value": 81 + } + }, + "best_for": "IPA, Pale Ale, Stout, Porter & English Ale", + "notes": "A truly unique strain of Saccharomyces cerevisiae isolated from source material collected on Terje Raftevold’s farmstead. It exhibits a beautiful bouquet of stone fruit and tropical esters across a broad temperature range and can be used across a broad spectrum of styles, and is well suited to any hop forward beer." + }, + { + "name": "Rocky Mountain Lager", + "type": "lager", + "form": "liquid", + "producer": "Wyeast Labs", + "product_id": "WY2105", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 56 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "best_for": "Lager & German Pils", + "notes": "A lager yeast said to be born high in the Colorado Rockies, this strain ferments well at cooler temperatures and is perfect for all North American Lagers, light pilsners, and adjunct beers. 2105-PC will create well-balanced beers with a mild malty profile, medium esters, and an emphasis on the malt finish." + }, + { + "name": "WildBrew Philly Sour", + "type": "ale", + "form": "dry", + "producer": "Lallemand", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "flocculation": "high", + "best_for": "Berliner Weiss, Gose, American Lambic Style, American Wild Ales & Sour IPAs", + "notes": "WildBrew Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA. Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew Philly Sour has resistance to hops which make it perfect for Sour IPA's." + }, + { + "name": "West Coast Ale III", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-043", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 11}, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 83 + } + }, + "best_for": "Ales", + "notes": "Neutral and versatile, this strain is low ester-producing with balanced flavor and aroma. Highly alcohol tolerant. Similar to West Coast Ale I (OYL-004) but faster and more flocculent." + }, + { + "name": "Sour Weapon L", + "type": "lacto", + "form": "liquid", + "producer": "Bootleg Biology", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 84 + }, + "maximum": { + "unit": "F", + "value": 98 + } + }, + "flocculation": "low", + "best_for": "Sours", + "notes": "If you're looking to drop the pH of wort as quickly and low as possible, Sour Weapon L is your go to Lacto blend. At 98F, we've had trial batches drop the pH of wort to 3.0 after just 24 hours. When pitched at 84F, pH should reach 3.5 in 24 hours. This is the ideal bacteria blend to use for acidifying wort for quick/kettle sours, and is also very effective when co-pitched with a yeast strain. As with any Lactobacillus culture, we recommend only using in wort with zero IBUs as even small amounts of hops may prevent significant souring." + }, + { + "name": "German Lager II", + "type": "lager", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-109", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 68 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Lagers", + "notes": "Great for Bavarian styles. A confident fermenter with good attenuation resulting in a smooth, full-bodied, malty finish and balanced aroma. Slight sulfur and low diacetyl." + }, + { + "name": "SafAle BE-256", + "type": "ale", + "form": "dry", + "producer": "Fermentis", + "product_id": "BE-256", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 59 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 82 + }, + "maximum": { + "unit": "%", + "value": 86 + } + }, + "best_for": "Belgian Ales", + "notes": "Active dry brewer's yeast recommended to ferment a diversity of Belgian type beers such as abbey style known for its fruitiness and high alcohol content. It ferments very fast and reveals strong fermentation aromas. To maintain the aromatic profile at the end of the fermentation, we do recommend to crop this yeast as soon as possible after fermentation" + }, + { + "name": "American Pilsner", + "type": "lager", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-102", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 56 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "best_for": "Lagers", + "notes": "Thought to be from the most popular beer in America. A mild, neutral, smooth lager strain, dry and clean with good malt and very slight apple characteristics." + }, + { + "name": "Midwestern Ale", + "type": "ale", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4040", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Ales", + "notes": "Midwestern Ale yeast is a single strain of Saccharomyces cerevisiae isolated from a storied brewery in the heartland of America, well suited for fermentation of a broad spectrum of worts. A relatively fast fermenter with good attenuation, expect this yeast to ferment cleaner with a low ester profile at the cooler fermentation temperatures, and produce a more pronounced ester profile at warmer fermentation temperatures. This yeast is a great choice for a versatile house yeast." + }, + { + "name": "St Lucifer Belgian Ale", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 76 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Ales", + "notes": "A high-character Belgian ale strain, able to produce high gravity beers with strong fruity and medium phenolic character. Excellent for strong golden ales and Tripels, but versatile for all Belgian ale applications. We recommend a free rise fermentation for this strain. NOTE: This strain contains the STA1 gene, meaning it is a diastatic yeast. Many industrial yeasts are diastatic, due to the desire for very high attenuation levels. However extra care must be taken to ensure these yeasts do not cross-contaminate non-diastatic yeasts." + }, + { + "name": "Voss Kveik", + "type": "kveik", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-061", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 98 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "best_for": "Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, White IPA & Imperial IPA", + "notes": "A traditional Norwegian kveik directly from the Gjernes farmstead, Voss Kveik's orange-citrus notes present throughout its wide temperature range. So, like the mango-honey profile of Hothead (OYL-057), Voss Kveik's orange-citrus is relatively clean across its fermentation temperature range, and pairs well with citrusy, fruity hops. Ester intensity and fermentation speed take off at higher temperatures. Non-phenolic and no fusels, even at higher temperatures." + }, + { + "name": "SafSour LP 652", + "type": "bacteria", + "form": "dry", + "producer": "Fermentis", + "product_id": "LP-652", + "temperature_range": { + "minimum": { + "unit": "C", + "value": 37 + }, + "maximum": { + "unit": "C", + "value": 37 + } + }, + "best_for": "Sours", + "notes": "SafSour LP 652â„¢ has been specifically selected by Fermentis for its capabilities to provide tropical, citrus and fruity notes when use in kettle souring. Giving a nice freshness to the beer, SafSour LP 652â„¢ is a homofermentative lactic acid bacteria.\nIdeal for kettle sour beer recipes.\n\nIngredients: bacteria (Lactiplantibacillus plantarum); maltodextrin as a carrier." + }, + { + "name": "Kolsch II", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-044", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 69 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "Ales", + "notes": "This Kolsch strain is warmer fermenting than Kolsch I (OYL-017), flocculates much better and clears more quickly, so is a little easier to manage. It is a lager-like ale strain that's lightly fruity, crisp and clean with a hint of sulfur that disappears with age to leave a clean ale. Accentuates hop flavors." + }, + { + "name": "West Coast Ale I", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-004", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 73 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 11}, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Ales, IPA & Stouts", + "notes": "Chico is a reliable, versatile and popular neutral foundation for displays of malts and hops. Highly attenuating and moderately flocculating, it ferments crisp and clean with light citrus notes under 66." + }, + { + "name": "American Lager", + "type": "lager", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-103", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 58 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "best_for": "Lagers", + "notes": "This strain is thought to be from one of the US's oldest family-owned breweries in Minnesota. More flocculent and complex in flavor than many of its lager peers, including American Pilsner (OYL-102)." + }, + { + "name": "Grand Cru", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-023", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 63 + }, + "maximum": { + "unit": "F", + "value": 76 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Ales", + "notes": "Made for wits or any other Belgian ale—even sweet mead or cider—this strain's clove phenolics, esters and tart and dry ending was historically enhanced by orange peel and coriander. The well-known Belgian wheat beer was brought back from extinction in its historic home of Hoegaarden by Pierre Celis, from which this strain is thought to come." + }, + { + "name": "Alt", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-001", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 55 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 11}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "best_for": "Ales", + "notes": "An enthusiastic top cropper from Düsseldorf. This strain ferments at low\ntemperatures with a clean, low ester profile. Light fruit emerges at higher\ntemperatures. Features quick maturation. Yeast stays in suspension. Little to\nno diacetyl. Try also Kolsch II (OYL-044) or even West Coast Ale I (OYL-004)" + }, + { + "name": "Dry Hop", + "type": "ale", + "form": "liquid", + "producer": "Imperial Yeast", + "product_id": "A24", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "Hazy IPA, American IPA, American Pale Ale, Imperial IPA, White IPA, Red IPA, Red Ale, Pale Ale, English IPA, Black IPA, Robust Porter, American Stout, Winter Seasonal Beer, American Barleywine, Imperial Stout, American Strong Ale, Wheatwine, Cream Ale, American Wheat Beer & Blonde Ale", + "notes": "A blend of two highly popular yeast strains, well suited for hop forward beers. Dry Hop is a blend of A20 Citrus and A04 Barbarian. When this blend goes to work on your hoppy beer, the hop aroma blows up. The combination of these strains produces amazing aromas of citrus, peach, and apricot that will accentuate your IPA, pale ale, and any other hop-driven beer. This blend contains a strain that tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. diastaticus." + }, + { + "name": "Czech Pilsner", + "type": "lager", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY002", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 79 + } + }, + "best_for": "Pilsners & Lagers", + "notes": "Bottom fermenting yeast from a world famous pilsner. Finishes dry and leaves a hint of malt flavor." + }, + { + "name": "British Ale VII", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-014", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 67 + }, + "maximum": { + "unit": "%", + "value": 71 + } + }, + "best_for": "Ales & British Ales", + "notes": "A well behaved, reasonably productive flocculator that leaves a clear bodied beer. This strain produces very clean, well balanced ales that are both significantly malty and have esters reminiscent of stone fruit with dry, nutty tones at the back end. Think compatibility with cask ales, for example." + }, + { + "name": "Belgian Ale R", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-020", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "best_for": "Ales", + "notes": "This has low phenolics for a Belgian strain, with stone fruit and light, floral or rose-like aromas. Sulfur produced dissipates with conditioning. Accentuated flavors and aromas occur at higher temps, and in a high gravity environment." + }, + { + "name": "LalBrew Belle Saison", + "type": "ale", + "form": "dry", + "producer": "Lallemand", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 59 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "flocculation": "low", + "best_for": "Saison", + "notes": "LalBrew Belle Saison is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. Belle Saison is a diastaticus strain that allows the brewers to achieve the high attenuation characteristic of this classic style. Designed for warm-temperature fermentation true to traditional Farmhouse production methods, beers brewed with LalBrew Belle Saison are fruity, spicy and refreshing." + }, + { + "name": "All The Bretts", + "type": "brett", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-218", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 85 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 11}, + "flocculation": "low", + "best_for": "Farmhouse", + "notes": "An evolving blend of many of the Brett strains in the Omega collection. Use this yeast in the secondary and expect high attenuation and a fruity and funky complexity that continues to develop over time." + }, + { + "name": "Cerberus", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 82 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "IPA & Pale Ale", + "notes": "This enigmatic strain has proven itself in many breweries who use it alone or paired with Vermont Ale to produce fruit-forward, hoppy beers. Produces and enhances tropical fruit flavours. If used alone, we recommend a highly fermentable wort. This strain is non-phenolic, but contains the STA1 gene potentially resulting in diastatic activity. However, we have not typically seen aggressive attenuation with this strain." + }, + { + "name": "Cali Ale", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Ales", + "notes": "An exceptionally versatile ale yeast, suitable for nearly any style. Clean fermentation at a wide temperature range, and accentuates hop character. Can be slow to flocculate." + }, + { + "name": "Belgian Ale A", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-024", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 78 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "best_for": "Ales", + "notes": "As one of the few highly flocculent Belgian ale strains, this strain makes a great Belgian house strain. It is brewery friendly, crops easily and has a well-rounded flavor profile with balanced fruitiness and phenolics. Esters increase with upward temperatures." + }, + { + "name": "Sour Cherry Funk", + "type": "mixed-culture", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GB150", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 51 + }, + "maximum": { + "unit": "%", + "value": 89 + } + }, + "best_for": "Saison, Sour Beer & Brett Beer", + "notes": "This blend creates an amazing complex, sour beer with fruity cherry esters." + }, + { + "name": "Mexican Lager", + "type": "lager", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-113", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "Lagers", + "notes": "This great lager strain is thought to originate from a well known Mexican brewery. Simply put, it is clean, crisp, bright and versatile." + }, + { + "name": "Tartan", + "type": "ale", + "form": "liquid", + "producer": "Imperial Yeast", + "product_id": "A31", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "best_for": "Wee Heavy, Red Ale, American Brown Ale, Cream Ale, American Wheat Beer, Blonde Ale, Black IPA, Robust Porter, American Stout, Winter Seasonal Beer, American Barleywine, Imperial Stout, American Strong Ale, Wheatwine, English Mild, Bitter, Extra Special Bitter, Pale Ale, Stout, Irish Dry, English IPA, Stout, Oatmeal, Stout, Tropical, British Strong Ale, English Barleywine, Old Ale, Stout, Foreign Extra, California Common, American Amber Ale, American IPA, Red IPA, American Pale Ale, Imperial IPA & Altbier", + "notes": "Traditional Scottish brewers yeast strain, well suited for malt forward beers. Tartan is a traditional strain that accentuates the malt character of Scottish and other malt forward styles. But don't put it in a corner, it can also be used for other styles and works well in IPAs due to its clean fermentation character. For a higher ester profile, use this ale yeast at the top end of the temperature range." + }, + { + "name": "Classic Witbier", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "Witbier", + "notes": "A genre-defining Witbier strain, famous for balanced phenol and ester character with slight tartness that emphasizes wheat flavour." + }, + { + "name": "Lactobacillus Blend", + "type": "lacto", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-605", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "flocculation": "low", + "best_for": "Farmhouse, Sours, Lambic & Berliner Weiss", + "notes": "A Lactobacillus brevis and plantarum blend with a wide temperature range. The Lacto plantarum, isolated in collaboration with Marz Community Brewing, sours efficiently at its higher end. Do not sour above 95°F to prevent stalling. Max souring develops within 24-48 hrs. Extremely hop sensitive, even 2 IBUs can prevent souring." + }, + { + "name": "West Coast Ale IV", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-050", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Ales", + "notes": "An easy to handle strain, this neutral-tasting, quick-and-good flocculator and highly productive top cropper has excellent attenuation. Any fruity esters are somewhat mild through its higher temperature range, though they do decrease at the lower end. The relatively subtle yeast-contributed flavor cedes pleasantly to hops and malts." + }, + { + "name": "Oslo", + "type": "kveik", + "form": "liquid", + "producer": "Bootleg Biology", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 75 + }, + "maximum": { + "unit": "F", + "value": 98 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 86 + } + }, + "best_for": "Ales", + "notes": "Oslo is a modern take on traditional Norwegian farmhouse brewing cultures. OSLO can comfortably produce beautifully clean, lager-like beers at temperatures as high as 98F (37C) without noticeable off flavors. At the high end of fermentation temperature, beers can finish attenuating in as little as three days! This culture's versatility and neutral flavor profile allows you to effortlessly produce most beer styles. Bootleg is the first yeast lab to release this unique Kveik-family culture sourced from a raw beer made by our good friends at Eik & Tid in Oslo, Norway." + }, + { + "name": "Gulo Ale", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-501", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 85 + }, + "maximum": { + "unit": "%", + "value": 90 + } + }, + "best_for": "Saison, Ales, IPA, Brut IPA, Stout & Bière de Garde", + "notes": "Gulo Ale is the latest creation to emerge from the curious minds of our R&D team. The progeny of Irish Ale (OYL-005) and French Saison (OYL-026), this true genetic hybrid is a beast at devouring sugars, which creates a very dry beer without any of the peppery, clove phenolics associated with saisons and Belgian ales. Expect a citrus-forward aroma with hints of peach and a clean finish. Gulo Ale excels in any style where a high level of attenuation is desired without phenolics. We love using it in an IPA (including a brut IPA), stout, or Bière de Garde. Non-phenolic." + }, + { + "name": "Pediococcus", + "type": "mixed-culture", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-606", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "best_for": "Farmhouse", + "notes": "This modestly hop tolerant Pedio strain produces a clean lactic tang over time. The strain can produce diacetyl so it is often paired with one or more Brett strains (to consume the diacetyl). While more hop tolerant than the Lacto Blend (OYL-605), IBUs over 5-10 IBU may inhibit souring. Souring time can vary depending on IBU level." + }, + { + "name": "Belgian Wit", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY028", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "very low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 79 + } + }, + "best_for": "Belgian Witbier, Saison & Belgian Ale", + "notes": "Classic Belgian Wit yeast. Produces the tart and spicy flavors of a traditional Wit. This yeast is a strong attenuator that leaves a dry, slightly cloudy beer." + }, + { + "name": "Saison Parfait", + "type": "ale", + "form": "liquid", + "producer": "Bootleg Biology", + "product_id": "BBX0104", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 85 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 90 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "best_for": "Saison", + "notes": "Saison Parfait pairs classic pepper & spice saison phenolics with prominent juicy fruit esters that evoke citrus and lemon peel, and a touch of banana for complexity. Even more unique, it finishes with a balanced, full-bodied and silky mouthfeel despite its high attenuation. \nSaison Parfait means the “Perfect Seasonâ€, and is our ode to the fall harvest season. A time for hard work and also celebration. The peasants of rural Flanders and Wallonia created the Saison, and what we now call Farmhouse beers, to drink for sustenance and merriment. Bruegel likely depicted the drinking of Saison beer in his classic paintings of rural country life, “The Harvesters†and “Peasant Weddingâ€." + }, + { + "name": "British Ale #2", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY031", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "best_for": "British Ales, Pale/Amber Ale, Barley Wine, Scotch Ale, Bitter, Stout & India Pale Ale", + "notes": "From one of the oldest and best-known English cask ales. Strong Attenuation and excellent flocculation with slightly more fruity ester production than GY011." + }, + { + "name": "Stirling Ale", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 57 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 84 + } + }, + "best_for": "Lagers", + "notes": "This is a solid, well-rounded ale strain useful for a wide range of beers, from IPAs to big imperial stouts. This strain can ferment colder than many ale strains as well, yielding exceptionally clean beers. The temperature can be raised for higher ester production. Attenuation is highly responsive to wort fermentability." + }, + { + "name": "Pakruojis Lithuanian Farmhouse", + "type": "kveik", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4047", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 75 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 90 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "notes": "Pakruojis Lithuanian Farmhouse is a single strain of STA1+ Saccharomyces cerevisiae, isolated from a Lithuanian brewery. This yeast produces beer with a dry, crisp and silky mouthfeel, an ester profile of complex citrus fruit, and a balanced rustic earthiness with undertones of white peppercorn. This strain exhibits high diastatic activity." + }, + { + "name": "Brett Blend #3 Bring On Da Funk", + "type": "brett", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-212", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 11}, + "flocculation": "very low", + "best_for": "Farmhouse", + "notes": "Two Sacch strains from Brett Blend #1 (OYL-210) spiked with both brux and lambicus, plus two additional Brett isolates from a Brett-famous Colorado brewery, plus two Brett isolates from an intense Belgian source equals a funky, fruity, complex, 8-strain composition. Brett character develops over time (as will acid production if exposed to oxygen)" + }, + { + "name": "A Touch Of Spice Belgian Ale", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY003", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 81 + }, + "maximum": { + "unit": "%", + "value": 84 + } + }, + "best_for": "Belgian Ale, Dubbel, Belgian Strong, Tripel & Biere De Garde", + "notes": "Abbey style yeast from the Belgian Ardennes. Spicy clove like notes and a hint of fruity esters. Medium flocculation means a clearer beer than most Belgian yeast." + }, + { + "name": "Danish Lager", + "type": "lager", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-104", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 46 + }, + "maximum": { + "unit": "F", + "value": 56 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "best_for": "Lagers", + "notes": "A powdery low flocculator, this strain produces a crisp and dry, soft and round profile that's great for supporting hop flavors. Ferments relatively cool and has low attenuation. Allow for long conditioning to help clear. Good in Dortmund lagers, Munich helles, and American lagers." + }, + { + "name": "French Saison Ale", + "type": "ale", + "form": "liquid", + "producer": "White Labs", + "product_id": "WLP590", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 69 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Saison", + "notes": "One of our most popular saison strains, it produces flavors and aromas of pear, apple and cracked pepper.This strain is a high attenuator producing a very dry and drinkable finishing beer." + }, + { + "name": "Pacific NW Ale", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-012", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 67 + }, + "maximum": { + "unit": "%", + "value": 71 + } + }, + "best_for": "Ales", + "notes": "A strain from the Pacific NW, originally from the UK, the Pacific NW Ale strain presents a relatively neutral profile with notes of malt and light fruit that add depth of flavor. It is a healthy flocculator." + }, + { + "name": "Funk Weapon #3", + "type": "brett", + "form": "liquid", + "producer": "Bootleg Biology", + "product_id": "BB0022", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 95 + } + }, + "best_for": "Sours & Bretts", + "notes": "Funk Weapon #3 is a versatile culture that creates wildly different flavor and aroma profiles depending on the age of fermentation. Young fermentations produce mild musty funk and ripe tropical fruit, while older and bottle conditioned ferments show off unique flavors and aromas of strawberry, cherry and tropical candy. This commercially unavailable yeast isolate is ideal for 100% Brettanomyces fermentations or as a secondary strain along with a phenolic Brewer's Yeast culture." + }, + { + "name": "Sourvisiae", + "type": "brett", + "form": "dry", + "producer": "Lallemand", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 59 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "medium high", + "best_for": "Brett, Sour & Farmhouse", + "notes": "Sourvisiae is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product for sour-style beer production. Sourvisiae contains a single genetic modification, a lactate dehydrogenase gene from a food microorganism, which enables the yeast to produce high levels of lactic acid, the main compound that gives sour beers their flavor. Sourvisiae allows the brewer to ferment and sour the beer in one simple step, reducing cross-contamination risks, lowering costs, cutting total process time, and allowing brewers to obtain a consistent product. The brewing process is conducted without any modifications; Sourvisiae is pitched just like conventional yeast and ferments in a normal fermentation time. Sourvisiae does not produce other flavor compounds associated with Brettanomyces, Lachancea, or Lactic Acid Bacteria, providing a cleaner and more reproducible souring process, with much shorter fermentation times." + }, + { + "name": "Copenhagen Lager", + "type": "lager", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 46 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "best_for": "Lagers", + "notes": "A workhorse lager strain, and a great choice for accentuating hops and/or more mineral-rich water profiles." + }, + { + "name": "Bartleby", + "type": "kveik", + "form": "liquid", + "producer": "Imperial Yeast", + "product_id": "A46", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 98 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "best_for": "IPA, Pale Ale, Stout, Porter & English Ale", + "notes": "Bartleby is a hornindal Kveik strain that is a great choice for anything from a traditional Norwegian farmhouse ale to a hazy IPA. When used on the high end of the temperature range, Bartleby will produce a lot of pineapple, apricot and peach aromas. The ability to run this yeast at higher fermentation temperatures along with its high flocculation properties make it a great strain for fast turnaround times. This strain is not a part of our core availability line up, please call or email for lead time and specifics." + }, + { + "name": "Funk Weapon #2", + "type": "brett", + "form": "liquid", + "producer": "Bootleg Biology", + "product_id": "BB0035C", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 95 + } + }, + "best_for": "Brett IPA", + "notes": "This rare, and commercially unavailable yeast isolate is perfect for 100% Brettanomyces fermentations, especially Brett IPAs. Amplifies citrus and tropical fruit-forward hop flavors and aromas into a punchy ripeness. With extended time under CO2 pressure, pineapple and tropical fruit aromas will be more pronounced. Great for maintaining the nuance of hops in beer with better keeping qualities than a Brewer's Yeast fermentation." + }, + { + "name": "Belgian Saison II", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-042", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 84 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 79 + } + }, + "best_for": "Ales", + "notes": "Thought to originate from a small, sophisticated, Belgian brewer's spelt saison. It is earthy, spicy, peppery, tart and dry, with tropical fruit and citrus at warm fermentation temperatures. A perfect strain for farmhouse ales and saisons. It favors pitching in the upper 60s or low 70s, and free-rising from there." + }, + { + "name": "SafBrew DA-16", + "type": "ale", + "form": "dry", + "producer": "Fermentis", + "product_id": "DA-16", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 89 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 16}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 98 + }, + "maximum": { + "unit": "%", + "value": 102 + } + }, + "best_for": "Brut IPA & IPA", + "notes": "SafBrew DA-16 is a powerful solution (consisting of Active Dry Yeast and enzymes) for the production of very dry and flavorful beers, particularly fruity and hoppy ones such as Brut IPAs. SafBrewâ„¢ DA-16 is also recommended for very high gravity wort, allowing a level of alcohol up to 16% ABV." + }, + { + "name": "California Lager", + "type": "lager", + "form": "dry", + "producer": "Mangrove Jack's", + "product_id": "M54", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 77 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "best_for": "Lagers & California Common", + "notes": "California Lager yeast produces clean and crisp lagers, this yeast is excellent for\nproducing anything from a hoppy pilsner to a helles, allowing excellent malt and hop\ncharacter to be expressed. California Lager yeast produces a clean lager aroma without the associated sulphur, this\nyeast is perfect for most kinds of lager." + }, + { + "name": "Golden Gate Lager", + "type": "lager", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY005", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 55 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 79 + }, + "maximum": { + "unit": "%", + "value": 83 + } + }, + "best_for": "California Common, Cream Ale & Stout", + "notes": "Versatile Lager yeast used to create the California Common style. Ferments warm and still retains a lager character." + }, + { + "name": "Lactobacillus Brevis", + "type": "lacto", + "form": "liquid", + "producer": "White Labs", + "product_id": "WLP672", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Berliner Weisse, Flanders Brown, Flanders Red, Gose, Geuze & Lambic", + "notes": "This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques. This strain typically produces more lactic acid than strains like WLP677 Lactobacillus delbrueckii, making it an ideal addition to any sour program." + }, + { + "name": "Sour Weapon P", + "type": "bacteria", + "form": "liquid", + "producer": "Bootleg Biology", + "product_id": "BBX0089", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 84 + }, + "maximum": { + "unit": "F", + "value": 98 + } + }, + "flocculation": "low", + "best_for": "Sours", + "notes": "We're excited to release our first 100% Lactic Acid Bacteria souring blend! We chose this specific blend because of its ability to sour quickly and cleanly at a range of temperatures, and due to its mild hop tolerance.\nWhile not “yeastâ€, this culture blend of two unique strains of Pediococcus pentosaceus is part of our LYP collection because it was sourced entirely from the wild: an anaerobic malt starter, and flowers from Murfreesboro, TN given to us by our good friend Art Whitaker. Perfect for quickly acidifying unhopped wort for kettle/â€quick†sours or co-pitching with yeast." + }, + { + "name": "Wild Thing", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 77 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "flocculation": "medium", + "best_for": "Ales", + "notes": "This wild Ontario ale yeast was isolated from an apple in a local orchard. Wild Thing produces distinct clove, spice, and subtle banana and apple fruit aroma. The taste is dry, spicy and clean. May require temperature ramping to 25C to ensure high attenuation. NOTE: This strain contains the STA1 gene, meaning it is a diastatic yeast. Many industrial yeasts are diastatic, due to the desire for very high attenuation levels. However extra care must be taken to ensure these yeasts do not cross-contaminate non-diastatic yeasts. Contact us with any questions or concerns." + }, + { + "name": "Belgian Golden Strong", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-056", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 76 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 90 + }, + "maximum": { + "unit": "%", + "value": 95 + } + }, + "best_for": "Ales", + "notes": "Perfectly suited for the production of high-gravity Belgian ales where a dry finish is desired. A mellow phenolic character is balanced by an ester profile of pear and light banana, while high levels of glycerol production ensure a round mouthfeel even at very low finishing gravity. Consistently reaches greater than 90 apparent attenuation without sluggishness or stalling." + }, + { + "name": "Brett Q", + "type": "brett", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Sours", + "notes": "This unique Brettanomyces bruxellensis strain was originally isolated from a barrel-aged sour beer from Quebec. This strain typically completes primary fermentation within one month, and is also suitable for secondary aging of a wide range of beer styles where subtle Brett character is desired. Tasting notes include ripe strawberry, pear, apple, with underlying funk." + }, + { + "name": "German Bock", + "type": "lager", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-111", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Lagers", + "notes": "Thought to be from the famous Alpine brewery in Aying, Bavaria. This is a versatile, malty-charactered lager strain that balances malt and hop flavors well. It is superb for bocks, doppelbocks, Oktoberfest lagers, helles and a favorite for American pilsners, too." + }, + { + "name": "Juice", + "type": "ale", + "form": "liquid", + "producer": "Imperial Yeast", + "product_id": "A38", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Hazy IPA, American IPA, American Stout, English IPA, Extra Special Bitter, Bitter, Pale Ale, Stout, Irish Dry, Brown Porter, Stout, Oatmeal, Black IPA, Red IPA, White IPA, American Pale Ale, Red Ale, Robust Porter, Winter Seasonal Beer, Imperial IPA, American Barleywine, Imperial Stout, American Strong Ale, Wheatwine, English Mild, Irish Red Ale, Stout, Tropical, Cream Ale, American Wheat Beer, Blonde Ale, California Common, American Amber Ale & American Brown Ale", + "notes": "The go-to for juicy, hazy, NE IPAs. Hardly a one-trick pony, it can also be a great choice as a house ale strain. Juicy. Fruity. Juice is the go-to strain for hazy, juicy New England style IPAs. The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beer that is greater than the sum of its parts. Resulting in a beer that is at once round in mouthfeel but retains a nice sharp citrus edge. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the fermenter if too full. This strain has demonstrated the need for higher wort dissolved oxygen (DO) levels than most ale strains. Target 20-25 ppm DO or set the oxygen regulator flow to 50 higher than normal." + }, + { + "name": "Biergarten Lager", + "type": "lager", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 73 + } + }, + "best_for": "Lagers", + "notes": "A lager strain sourced from a venerable Munich brewery, this strain offers low diacetyl production and a crisp flavour profile highly suited for German Pils, Helles, Festbier or other Munich-style lagers." + }, + { + "name": "Coastal Haze Ale Yeast Blend", + "type": "ale", + "form": "liquid", + "producer": "White Labs", + "product_id": "WLP067", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "notes": "This blend of New England-style IPA strains is great for producing beers with a hazy appearance and tropical,fruit-forward esters. Producing dry, yet juicy beers, with mango and pineapple characteristics." + }, + { + "name": "Prise de Mousse Wine", + "type": "wine", + "form": "dry", + "producer": "Lallemand", + "product_id": "LALVIN-EC-1118", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 86 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 18}, + "flocculation": "medium high", + "best_for": "Wine, Cider & Champagne", + "notes": "Lalvin EC-1118 is the perfect yeast for sparkling, fruity wines or to make cider. Ideal for low temperature fermentation and fast fermentation.\nLalvin EC-1118 (AKA Prise de Mousse / Saccharomyces bayanus) Champagne yeast is a low foaming, vigorous and fast fermenter good for both reds and whites. It is also ideal for ciders and sparkling wines. A very competitive yeast that will inhibit wild yeasts. It will restart stuck fermentations because of good alcohol and sulfite tolerance. EC-1118 yeast is a very neutral strain that will have very little effect on the varietal character of the grape. A popular strain that ferments fully and flocculates well producing compact lees. Good for cooler fermentations. Champagne, dry reds, whites, ciders and sparkling." + }, + { + "name": "Isar Lager", + "type": "lager", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 59 + } + }, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "best_for": "Lagers", + "notes": "One of our favourite German lager yeasts! Accentuates malt character, with a reliable fermentation profile and good flocculation and diacetyl reduction. We recommend raising fermentation temperature to 15ºC toward the end of fermentation in order to ensure full attenuation and diacetyl reduction. Can be used for both traditional and fast turnaround lagers." + }, + { + "name": "Classic English", + "type": "ale", + "form": "liquid", + "producer": "Bootleg Biology", + "product_id": "BBXENG1", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "IPA, Pale Ales, Brut IPA, Bitters, Porters & Stouts", + "notes": "Classic English produces soft, juicy, and tropical fruit flavors when fermenting beers made with citrusy hops. This culture has become the de facto standard for making hazy New England-style IPAs in addition to the Classic New England culture. Ideal for fermenting Milkshake IPA, Brut IPA and other IPA sub-styles.\nTraditionally used for making ester-drive Porters, Stouts, Pale Ales, Bitters, and most English-style ales." + }, + { + "name": "Bavarian Wheat II", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-034", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Hefeweizen & Ales", + "notes": "A big top cropper and a low flocculator, with banana, light pear, apple/plum,\nclove and vanilla. Another great wheat beer option with a more complex aroma\nrelative to Hefeweizen Ale I (OYL-021). Up the esters with higher temperatures,\nwort density and lower pitch rate, or keep muted at lower temperatures to show\nclove. Sulfur conditions out." + }, + { + "name": "Flanders Specialty Ale", + "type": "ale", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4001", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 78 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "notes": "Flanders Specialty Ale is a single strain of Saccharomyces cerevisiae isolated from a fascinating Belgian producer of a wide array of traditional Belgian beer styles. This is a versatile yeast that will ferment fairly dry and produce a balanced flavor and aroma profile laced with a myriad of esters and phenols." + }, + { + "name": "SafAle BE-134", + "type": "ale", + "form": "dry", + "producer": "Fermentis", + "product_id": "BE-134", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 82 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 89 + }, + "maximum": { + "unit": "%", + "value": 93 + } + }, + "best_for": "Saison", + "notes": "This typical brewer's yeast strain is recommended for well-attenuated beers, produces fruity, floral and phenolic notes and a dry character. Produces highly refreshing beers, it is ideal for Belgian-Saison style." + }, + { + "name": "East Coast Ale", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-032", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 73 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "best_for": "Ales", + "notes": "Thought to be the famous Bostonian strain. It is suitable for a broad range\nof beer styles with an American spin. Using West Coast Ale I (OYL-004) for\ncomparison, it is a little tart and slightly muting of hop bitterness. Slightly less\nflocculent and attenuating, too, but every bit as versatile, carrying an overall\nclean and neutral flavor character." + }, + { + "name": "British Ale #1", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY011", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 79 + } + }, + "best_for": "British Ales, Pale/Amber Ale, Barley Wine, Scotch Ale, Bitter, Stout & India Pale Ale", + "notes": "Versatile house strain from a traditional UK Brewery. Strong attenuation, low esters and excellent flocculation for clear beer." + }, + { + "name": "Saison/Brettanomyces Blend", + "type": "mixed-culture", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4626", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 78 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "notes": "This blend combines one of the Saccharomyces cerevisiae strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library. The Saccharomyces strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The resulting beer is dry with balanced ester and phenolic character." + }, + { + "name": "GigaYeast Lacto", + "type": "lacto", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GB110", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 98 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 15 + }, + "maximum": { + "unit": "%", + "value": 40 + } + }, + "best_for": "Saison, Sour Beer, Lambic & Berliner Weisse", + "notes": "A robust, fast souring lactic acid bacteria. Produces a clean tart flavor." + }, + { + "name": "Lutra Kveik", + "type": "kveik", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-071", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 11}, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "best_for": "Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, White IPA & Imperial IPA", + "notes": "Isolated from our Hornindal Kveik (OYL-091) culture, Lutra is shockingly clean with unrivaled speed when pitched at 90°F (32°C). The strain is perfect for brewing a refreshing pseudo-lager without the lead time of a lager. Lutra is your worry-free way to navigate the evolving demand for cold ones." + }, + { + "name": "Brettanomyces Bruxellenis TYB261", + "type": "brett", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "TYB261", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 82 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 82 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "notes": "This blend combines Brettanomyces bruxellensis strains isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant, and will produce a balanced profile of fruitiness, funkiness and a crisp tartness." + }, + { + "name": "BugFarm", + "type": "mixed-culture", + "form": "liquid", + "producer": "East Coast Yeast", + "product_id": "ECY01", + "temperature_range": { + "minimum": { + "unit": "C", + "value": 16 + }, + "maximum": { + "unit": "C", + "value": 23 + } + }, + "notes": "A large complex blend of cultures to emulate sour beers such as lambic style ales. Over time displays a citrus sourness and large barnyard profile. Contains yeast (S. cerevisiae and S. fermentati), several Brettanomyces strains, Lactobacillus and Pediococcus. The BugFarm blend changes every year and can be added at any stage of fermentation." + }, + { + "name": "Saison Blend", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY047", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 83 + } + }, + "best_for": "Belgian, Witbier & Belgian Pale Ale", + "notes": "This Blend is a super robust attenuator that produces a complex flavor profile of fruit and spice." + }, + { + "name": "Belgian Wit", + "type": "ale", + "form": "dry", + "producer": "Mangrove Jack's", + "product_id": "M21", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "best_for": "Witbier & Spiced Ales", + "notes": "A traditional, top-fermenting yeast that has a good balance between fruity esters, and warming spice phenolics. The yeast will leave some sweetness, and will drop bright if left long enough. This yeast has a slightly suppressed Belgian character presenting as phenolic and dry,\nfruity and very complex character. The mouthfeel is smooth, light, dry and crisp" + }, + { + "name": "Muntons Premium Gold", + "type": "ale", + "form": "dry", + "producer": "Muntons", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 8}, + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "notes": "Muntons Premium Gold brewer's yeast has proved itself for many years as a particular favorite for brewers of all malt beer recipes or recipes that call for a high percentage of malt in the grist formulation. It has the ability to resist ‘sticking' a problem often experienced with all malt recipe beers. And it has excellent crusting characteristics; the yeast residue sticks to the bottom of the fermenter, bottle or pressure barrel in a firm mass, resisting disturbance, meaning you get more beer, less waste." + }, + { + "name": "Arset Kveik Blend", + "type": "kveik", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 98 + } + }, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "notes": "This kveik yeast was sourced from Jakob Ã…rset, on the farm Ã…rset in Eidsdal, Norway. The overall flavour profile is similar to the Hornindal Kveik Blend, but this blend shows a higher degree of hop biotransformation. This blend also exhibits a broad temperature range (we have heard of sub-15ºC) and tolerates acidic wort quite well." + }, + { + "name": "Classic American", + "type": "ale", + "form": "liquid", + "producer": "Bootleg Biology", + "product_id": "BBUSA1", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 11}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "American Pale Ales, West Coast IPAs, East Coast IPAs, Brut IPAs, Black IPAs & Stouts", + "notes": "Professional brewers fondly refer to this culture as Chico. This is THE yeast for recreating authentic hop-forward beer styles like American Pale Ales, West Coast IPAs, East Coast IPAs, Brut IPAs, & Black IPAs. Reliably produces no-nonsense Blonde Ales, American Porters and Stouts. Ideal for fermenting quick sours due to its low pH tolerance. Classic American will delightfully emphasize malt character, the stickiness of hops and the refreshing qualities of bitterness. This culture will not make a pillowy beer." + }, + { + "name": "Espe Kveik", + "type": "kveik", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-090", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 98 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, White IPA & Imperial IPA", + "notes": "Originating from the village of GrodÃ¥s in Norway, Espe offers the unique profile of lychee, pear, and tropical fruit cup. The strain bolsters the sweet aromatics of modern IPAs, but is versatile enough for your flagship pale ale or seasonal brew. Espe is most expressive when fermented at 90°F+ (32°C+), but still reveals its character at lower ale-pitching temperatures." + }, + { + "name": "Bayern Lager", + "type": "lager", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-114", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 51 + }, + "maximum": { + "unit": "F", + "value": 62 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Lagers", + "notes": "Thought to come from Munich's oldest, traditional and vintage-vibed brewery. This clean, crisp, lager strain ferments well at a wide range, has good flocculation, and has both low sulfur and low diacetyl production." + }, + { + "name": "Hothead Ale", + "type": "kveik", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-057", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 98 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 11}, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "best_for": "Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, White IPA & Imperial IPA", + "notes": "A highly flocculent Norwegian ale strain with an astoundingly wide temperature range and little change in flavor across the range. Clean enough for both American and English styles, it has a unique honey-like aroma with overripe mango. Complementary to modern, fruity hops. Temperature control is unnecessary with this strain. Non-phenolic and no fusels, even at higher temperatures" + }, + { + "name": "Brettanomyces Bruxellensis - Strain TYB307", + "type": "brett", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "TYB307", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 84 + } + }, + "notes": "This isolate is a single strain of Brettanomyces bruxellensis isolated from a California brewery that utilizes an extensive and diverse array of organisms in the production of their wild/sour/funky beers. This strain exhibits a lemony-tartness with hints of hay and mild barnyard funk, and has a crisp and dry finish." + }, + { + "name": "Kveiking", + "type": "kveik", + "form": "liquid", + "producer": "Imperial Yeast", + "product_id": "A44", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 75 + }, + "maximum": { + "unit": "F", + "value": 97 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "best_for": "Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, White IPA & Imperial IPA", + "notes": "Blend of 3 kveik strains conquers wort, leaving tropical fruit flavors in its wake. Kveiking [Kuh-vahy-king] noun: A blend of three Kveik strains that can produce an insane amount of pineapple, guava and other exotic tropical fruit aromas. verb: Hopefully not an Old Norse term for an activity we should not be promoting. The Kveiking blend thrives in hot fermentations when big complex ester profiles are desired. A low pitch rate can be used to drive these aromatics even higher but the brewer should ensure this low pitch rate can be combined with a continuously high fermentation temperature. If the temperature drops too low, the corresponding level of attenuation can be low, with high terminal gravities. This blend contains flocculent and non-flocculent yeast strains, therefore the clarity of the final beers produced can be variable. Use this blend for anything from new school hazy IPAs to traditional Norwegian farmhouse brews. The Kveiking blend also works well when fermenting kettle soured worts for a strong tropical fruit character." + }, + { + "name": "Saison-Brett Blend", + "type": "mixed-culture", + "form": "liquid", + "producer": "Wyeast Labs", + "product_id": "WY3031", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 90 + } + }, + "best_for": "Saison, Brett, Sour Ale & Belgian Strong Ale", + "notes": "A blend of two saison strains and Brettanomyces creates a dry and complex ale. Classic earthy and spicy farmhouse character meets tropical and stone fruit esters. Aging brings elevated Brett flavor. Expect high attenuation with this blend." + }, + { + "name": "CellarScience Cali", + "type": "ale", + "form": "dry", + "producer": "CellarScience", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 59 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "medium", + "best_for": "Stouts, Ales & Porters", + "notes": "The classic American ale strain, probably Chico if we had to guess. Famous for its clean, neutral flavor and its ability to be used in any style. It emphasizes malt and hop flavors and attenuates well." + }, + { + "name": "Tropical IPA", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-200", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 85 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 82 + }, + "maximum": { + "unit": "%", + "value": 90 + } + }, + "best_for": "Ales", + "notes": "A unique Saccharomyces strain that produces delicate, tart, tropical mango and pineapple fruit characteristics with a clean finish. Try higher fermentation temperatures to really bring out the tropical aspects. It's stubbornly nonflocculent, but the results are worth the trouble." + }, + { + "name": "Fruit Bomb Saison", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 81 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Saison", + "notes": "This high-character blend contains a Saison strain with balanced ester and spice aromas, an enigmatic Brettanomyces anomala strain with tropical characteristics, and a complex and fruity Brettanomyces bruxellensis strain. Highly suited to aroma hop or fruit-forward farmhouse ales/saisons. NOTE: the Saison yeast in this blend contains the STA1 gene, meaning it is a diastatic yeast. Many Saison yeasts are diastatic, due to the desire for very high attenuation levels. However extra care must be taken to ensure these yeasts do not cross-contaminate non-diastatic yeasts." + }, + { + "name": "Burlington Ale", + "type": "ale", + "form": "liquid", + "producer": "White Labs", + "product_id": "WLP095", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 67 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "Pale Ale, IPA & Double IPA", + "notes": "Signature strain for a brewery in the Northeast U.S., making it ideal for New England-style IPAs. The estersand body blend with hop flavors and aromas while balancing bitterness." + }, + { + "name": "Mélange - Sour Blend", + "type": "mixed-culture", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4633", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 78 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 85 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "notes": "Mélange is made up of a rich diversity of fermentative organisms, intended for use in the production of sour beers with a perfect balance of esters, earthiness, funk and sourness is desired." + }, + { + "name": "SafAle F-2", + "type": "ale", + "form": "dry", + "producer": "Fermentis", + "product_id": "F-2", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 59 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "best_for": "Cask", + "notes": "SafAleâ„¢ F-2 brewing yeast has been selected specifically for secondary fermentation in bottle and in cask. This yeast assimilates very little amount of maltotriose but assimilates basic sugars (glucose, fructose, saccharose, maltose). It is characterized by a neutral aroma profile respecting the base beer character and settles very homogeneously at the end of fermentation." + }, + { + "name": "British Ale VI", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-013", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 63 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Ales & British Ales", + "notes": "British Ale VI sports a classic British character—reserved but witty, with a rather high tolerance for alcohol. Crisp, clean, malty and with a mostly dry finish. A good flocculator." + }, + { + "name": "Wit", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-030", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Ales", + "notes": "Enthusiastically top cropping, this essential Wit yeast is distinctive for the popular, refreshing, easy-drinking summer style. Spicy phenolics carry the flavoring, while at the same time being supported—but not overshadowed— by good ester character. Lightly tart and dry" + }, + { + "name": "LalBrew Voss", + "type": "kveik", + "form": "dry", + "producer": "Lallemand", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 77 + }, + "maximum": { + "unit": "F", + "value": 104 + } + }, + "flocculation": "very high", + "best_for": "Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, White IPA & Imperial IPA", + "notes": "Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids." + }, + { + "name": "Berliner Blend", + "type": "mixed-culture", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GB122", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 89 + }, + "maximum": { + "unit": "%", + "value": 89 + } + }, + "best_for": "Sour Beer, Gose & Berliner Weisse", + "notes": "A blend of neutral ale yeast and lactic acid bacteria. Use directly in a primary to make a crisp, sour beer!" + }, + { + "name": "CellarScience English", + "type": "ale", + "form": "dry", + "producer": "CellarScience", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 59 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "flocculation": "high", + "best_for": "English Ales", + "notes": "A rapid fermenting English ale strain that is loved for its clean flavor, neutral aroma and dry finish. This yeast settles quickly and forms a compact sediment." + }, + { + "name": "LalBrew New England", + "type": "ale", + "form": "dry", + "producer": "Lallemand", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 59 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 11}, + "flocculation": "medium", + "best_for": "Hazy IPAs, Pale Ales & IPAs", + "notes": "LalBrew New England is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales." + }, + { + "name": "Nordic Farmhouse", + "type": "kveik", + "form": "liquid", + "producer": "East Coast Yeast", + "product_id": "ECY43", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 90 + }, + "maximum": { + "unit": "F", + "value": 105 + } + }, + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 78 + }, + "maximum": { + "unit": "%", + "value": 83 + } + }, + "best_for": "Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, White IPA & Imperial IPA", + "notes": "igmund strain of Kveik yeast (Saccharomyces cerevisiae). Traditionally used in the production of Norwegian Farmhouse Ale yielding spicy orange peel flavor, particularly if underpitched." + }, + { + "name": "Saisonstein's Monster", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-500", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 78 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 11}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 90 + } + }, + "best_for": "Saison", + "notes": "An Omega-original, genetic hybrid of two Saison strains (French (OYL-026) and Belgian I (OYL-027)), Saisonstein's Monster is versatile, aromatic and attenuative with a silky mouthfeel. Excels in high gravity, ferments more reliably and thoroughly than its parents, and is spicy, complex, tart, dry and crisp. Some bubblegum from the Belgian, more fruit and fewer phenolics than the French." + }, + { + "name": "Sour Plum Belgian", + "type": "mixed-culture", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GB123", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 77 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "best_for": "Saison, Sour Beer & Lambic", + "notes": "Belgian ale yeast and lactic acid bacteria. Cleaner than GB121. Creates a beer with stone fruit/plum esters and sour notes." + }, + { + "name": "LalBrew London", + "type": "ale", + "form": "dry", + "producer": "Lallemand", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "low", + "best_for": "Pale Ale, Bitters & Mild Ale", + "notes": "LalBrew London is a true English ale strain selected for reliable fermentation performance and moderate ester production that lets the flavors and aromas of malt and hops shine through. LalBrew London was selected from the Lallemand yeast culture library, and is an excellent choice for brewing authentic heritage UK styles." + }, + { + "name": "Irish Ale", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-005", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 69 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "best_for": "Ales & British Ales", + "notes": "Ireland's storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain. A good fermenter with reliable, average flocculation (some diacetyl possible), and a hint of fruit at the lowest recommended temperatures, which increases in complexity at higher temperatures (64+). Successful in dark and high gravity beers. Sláinte!" + }, + { + "name": "Saison Sour", + "type": "mixed-culture", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GB124", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 78 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "Sour Beer, Saison, Wild Specialty Beer, Flanders Red Ale, Oud Bruin, Lambic, Gueze & Fruit Lambic", + "notes": "Sour with fruity esters and black pepper" + }, + { + "name": "Saison #1", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY018-SAISON-1", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 81 + }, + "maximum": { + "unit": "%", + "value": 83 + } + }, + "best_for": "Saison, Farmhouse Ale, Belgian Ale & Biere De Garde", + "notes": "Traditional Saison yeast from a French craft brewery. Strong attenuator that produces a dry beer with a beautiful fragrance and the traditional Saison taste of fruit and pepper." + }, + { + "name": "SafBrew HA-18", + "type": "ale", + "form": "dry", + "producer": "Fermentis", + "product_id": "HA-18", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 77 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 18}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 98 + }, + "maximum": { + "unit": "%", + "value": 102 + } + }, + "pof": true, + "best_for": "Strong Ales & Barleywine", + "notes": "This product is a blend of active dry yeast and enzymes. SafBrew HA-18 is a powerful solution (consisting of POF+ Active Dry Brewer's Yeast and enzymes) for the production of high-gravity and particularly high alcoholic beers - such as strong ales, barley wines and barrel aged beers with very high density. It has a very good resistance to osmotic pressure and high fermentation temperatures (thermotolerant yeast).\nIngredients: Yeast (Saccharomyces cerevisiae), Maltodextrin, Glucoamylase from Aspergillus niger (EC3.2.1.3), Emulsifier E491 (Sorbitan monostearate)" + }, + { + "name": "Brettanomyces Bruxellensis", + "type": "brett", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-202", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 85 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 85 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "best_for": "Farmhouse, Lambic & Flanders Red Ale", + "notes": "First classified in 1904, Bretts are crucial in secondary fermentation for Belgian styles, consuming sugars that Sacchs leave behind. Brett Bruxellensis contributes medium Brett intensity with classic barnyard earthiness and a light medicinal quality. See also: Brett Claussenii (OYL-201), Brett Lambicus (OYL-203), and three Funk blends (OYL-210, 211, 212)." + }, + { + "name": "Hefeweizen Ale II", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-022", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 63 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Hefeweizen & Ales", + "notes": "Identical to Hefeweizen Ale I (OYL-021) except flocculent, Hefeweizen Ale II produces a crystal clear body with no additional steps and is a big top cropper. Up esters with upper fermentation temperatures, wort density and decreased pitch rate, or keep esters muted to let clove show. Turn down banana by over pitching. Sulfur conditions out." + }, + { + "name": "LalBrew Munich Classic", + "type": "ale", + "form": "dry", + "producer": "Lallemand", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 63 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "low", + "best_for": "Weizen/Weissbier, Dunkelweizen & Weizenbock", + "notes": "LalBrew Munich Classic is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. A true top cropping yeast, LalBrew Munich Classic yeast can be skimmed off the top of classic open fermentation vessels in the traditional manner." + }, + { + "name": "French Saison", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-026", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 90 + } + }, + "best_for": "Ales", + "notes": "This citrusy, lightly phenolic saison strain is so attenuative and reliable in performance that people joke it could ferment a shoe. The French Saison strain results in great body consistency. It is good for any of the characteristically aromatic Belgian styles and is highly compatible with hops and spice aromas." + }, + { + "name": "Aurora", + "type": "kveik", + "form": "liquid", + "producer": "Bootleg Biology", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 75 + }, + "maximum": { + "unit": "F", + "value": 98 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 86 + } + }, + "best_for": "IPA & Pale Ales", + "notes": "The perfect yeast for homebrewers with no temperature control! Use AURORA for worry-free fermentations. Just pitch it and ditch it!\nAURORA creates pleasant orange and citrus esters that perfectly complement beers like IPAs made with fruit-forward hops.\nEasily produce rounded, complex beers at temperatures as high as 98F (37C) without being phenolic or having noticeable off flavors. At the high end of fermentation temperature, beers can finish attenuating in as little as three days!" + }, + { + "name": "Pog", + "type": "kveik", + "form": "liquid", + "producer": "Imperial Yeast", + "product_id": "A37", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 85 + }, + "maximum": { + "unit": "F", + "value": 100 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "best_for": "Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, White IPA & Imperial IPA", + "notes": "Single isolate kveik known to produce huge tropical ester profile. After years of surviving in cold climates, this Kveik yeast is ready for the tropical lifestyle. When used at high temperatures, POG produces an extreme amount of tropical fruit aromas including pineapple and guava. At the lower end of the range, more delicate citrus, peach and kiwi aromas are noticeable. The beer style options are expansive for this yeast. Use it in a hazy/juicy IPA to complement the hops or use it in a sour fruited beer to maximize the extreme aromatics. POG likes to work fast at high fermentation temperatures. It is also strongly flocculent, which makes it great for a fast turnaround. This strain has demonstrated the need for higher wort dissolved oxygen (DO) levels than most ale strains. Target 20 ppm DO or set the oxygen regulator flow to ~50 higher than normal." + }, + { + "name": "Brussels Bruxellensis", + "type": "brett", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GB001", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 58 + }, + "maximum": { + "unit": "%", + "value": 58 + } + }, + "best_for": "Saison, Brett Beer & Sour Beer", + "notes": "Produces classic Brett Barnyard characteristics plus some subtle fruity aroma and moderate acidity. Adds a tart complexity to any beer. Brettanomyces Bruxellensis This yeast is highly attenuative when left for long periods of time but tends to ferment slowly. Typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging." + }, + { + "name": "Brett Blend #1 Where Da Funk?", + "type": "brett", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-210", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 11}, + "flocculation": "very low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 78 + }, + "maximum": { + "unit": "%", + "value": 88 + } + }, + "best_for": "Farmhouse", + "notes": "One Brett-famous Colorado brewery strain plus two uniquely funky Sacch strains result in huge tropical fruit aroma (fades a bit during conditioning) with a wide temperature range. Very dry (consider flaked oats for body). Develops mild funk and low acid even with extended aging. Pairs well with fruity aroma hops for a unique pale ale." + }, + { + "name": "LalBrew Wit", + "type": "ale", + "form": "dry", + "producer": "Lallemand", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 63 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "medium high", + "best_for": "Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis & Weizenbock", + "notes": "LalBrew Wit yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers." + }, + { + "name": "Hazy Daze II", + "type": "ale", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4044", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 81 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "best_for": "IPA, Hazy IPA & Pale Ales", + "notes": "Hazy Daze II is a proprietary blend of three Saccharomyces cerevisiae strains and one STA1+ Saccharomyces cerevisiae strain. It will exhibit an strong ester profile of stone fruit (peach, apricot, nectarine and), tropical fruit (mango, guava) and grapefruit citrus esters. It ferments faster and finishes slightly drier compared to our Hazy Daze. This blend exhibits low diastatic activity." + }, + { + "name": "Sweet Flemish Brett", + "type": "brett", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY144", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 84 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "best_for": "Saison, Brett Beer, Sour Beer & IPAs and NEIPA", + "notes": "Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics. GB144 on its own to make an all Brett beer, or in a primary fermentation with an ale yeast for a complex blended profile or in a secondary to add character during aging. Recommended for use in Saison, Brett Beers, Sour Beers, or other experimental ales. This is a Belgian Strain which has at times been classified as Brettanomyces and other times classified as Sacchromyces. For example, White Labs names this strain (or similar variant) as Sacchromyces \"Bruxellensis\" Trois WL644. GigaYeast identifies it as a Brettanomyces Bruxellensis subspecies. The character is different from other Brett strains. The pineapple and tropical fruity esters lend it to use in ales outside the common Belgian Brett traditions. Bear in mind that it will attenuate much higher than a standard Sacchromyces yeast, a common trait of Brettanomyces." + }, + { + "name": "Framgarden Kveik", + "type": "kveik", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4051", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 80 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 78 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "notes": "A single strain of Saccharomyces cerevisiae, it was isolated from source material collected from Petter Øvrebust. It exhibits a vibrant bouquet of hull melon and cantaloupe esters across a broad temperature range. This strain is well suited to any hop forward or farmhouse-inspired beers." + }, + { + "name": "Brussels Brett", + "type": "brett", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Sours", + "notes": "This Brettanomyces bruxellensis strain displays a balanced selection of fruity characteristics, with testers noting plum, red berry, citrus, and red apple, alongside subtle acidity. It is suitable for primary or secondary fermentation, but does shine in secondary with extended aging, where it displays prominent funky flavours." + }, + { + "name": "Farmhouse Sour", + "type": "mixed-culture", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GB121", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 89 + }, + "maximum": { + "unit": "%", + "value": 89 + } + }, + "best_for": "Saison, Sour Beer & Lambic", + "notes": "A blend of Belgian ale yeast, Brett and lactic acid bacteria- sweet, sour and a little funky." + }, + { + "name": "Neepah Blend", + "type": "ale", + "form": "liquid", + "producer": "Bootleg Biology", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "best_for": "IPA, Hazy IPA & Pale Ales", + "notes": "The NEEPAH IPA Blend is our secret weapon for delivering the juiciest, tropical fruit bomb you've ever made. Carefully cultivated from a special blend of fruit-forward yeast strains, the NEEPAH Blend is here to amplify the gorgeous rainbow of flavors in your New England-Style IPAs by providing an extra punch of danky goodness. Now you can spend less money on expensive hops and spend more time drinking the best made hazy pale in town. Looking for a versatile culture that'll deliver a new take on flavorful English Ales? The NEEPAH Blend creates decadent beers that out class those made with tired ESB strains. This blend works especially well for Brut IPAs, emphasizing the fruity hop character and reducing the perception of bitterness in dry beers." + }, + { + "name": "Brux Blend", + "type": "brett", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GB156", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 79 + }, + "maximum": { + "unit": "%", + "value": 79 + } + }, + "best_for": "Saison, Sour Beer & Lambic", + "notes": "A blend of Brettanomyces yeast that produces stone fruit esters and a hint of barnyard. Creates a moderate amount of acid that adds a tart complexity to the brew." + }, + { + "name": "LalBrew Koln", + "type": "ale", + "form": "dry", + "producer": "Lallemand", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 54 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "flocculation": "medium high", + "best_for": "Kolsch & IPA", + "notes": "LalBrew Koln is ideal for brewing traditional Kolsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. Through expression of a beta-glucosidase enzyme LalBrew Koln can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentations will have more fruit-forward ester profile." + }, + { + "name": "Suburban Brett", + "type": "brett", + "form": "liquid", + "producer": "Imperial Yeast", + "product_id": "W15", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Brett Beer, Flanders Red Ale, Lambic, Gueuze, Oud Bruin & Old Ale", + "notes": "Proprietary to Imperial, this brettanomyces strain produces lovely pie cherry and tropical aromas. Suburban Brett really shines when used in wood barrels and will produce complex and balanced aromas of sour cherry, dried fruit and balanced by a unique tropical fruit profile. It can be used for as a primary strain for brett only beers as well as a secondary aging strain. Maturation times tend to be on the quicker side for brett fermentations." + }, + { + "name": "West Coast Lager", + "type": "lager", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-105", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 58 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 9}, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 67 + }, + "maximum": { + "unit": "%", + "value": 71 + } + }, + "best_for": "Lagers", + "notes": "A lager strain that performs very well at ale temperatures, this strain is ideal for California common beer, also known as steam beer. Malty and crystal clear, it is considered by many to be best in its upper temperature range, around 65°F / 18°C." + }, + { + "name": "Spooky Saison", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 77 + }, + "maximum": { + "unit": "F", + "value": 0 + } + }, + "flocculation": "low", + "best_for": "Saison", + "notes": "This is a non-diastatic yeast isolated from a Belgian Saison. This is quite unique in the saison yeast world, as most saison yeasts contain the STA1 glucoamylase gene, resulting in extremely dry beers. This yeast is suitable for breweries who want to produce authentic Saisons but who are put off by the risk of diastatic yeasts. Saison Maison attenuates in a manner similar to many workhorse ale strains like Cali Ale. To produce an ultra-dry beer, amyloglucosidase enzyme products are recommended as an addition mid-ferment. We also recommend fermenting hot (up to 35ºC) and dosing additional oxygen" + }, + { + "name": "Beersel Brettanomyces Blend", + "type": "brett", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4603", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 82 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "notes": "This blend combines Brettanomyces bruxellensis strains isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant, and will produce a balanced profile of fruitiness, funkiness and a crisp tartness." + }, + { + "name": "Saison Maison", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Saison", + "notes": "This is a non-diastatic yeast isolated from a Belgian Saison. This is quite unique in the saison yeast world, as most saison yeasts contain the STA1 glucoamylase gene, resulting in extremely dry beers. This yeast is suitable for breweries who want to produce authentic Saisons but who are put off by the risk of diastatic yeasts. Saison Maison attenuates in a manner similar to many workhorse ale strains like Cali Ale. To produce an ultra-dry beer, amyloglucosidase enzyme products are recommended as an addition mid-ferment. We also recommend fermenting hot (up to 35ºC) and dosing additional oxygen." + }, + { + "name": "Vermont IPA", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY054", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 11}, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 78 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "best_for": "Imperial Pale Ale, American Wheat Beer, Pale Ale, Bitter, West Coast Amber & ESB", + "notes": "From one of the best examples of an east coast IPA. This yeast attenuates slightly less than NorCal Ale #1 and leaves a beer with more body and a slight fruity ester that is amazing with aromatic hops." + }, + { + "name": "Vermont Ale", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 83 + } + }, + "best_for": "IPA, Pale Ales & Hazy IPAs", + "notes": "This high-character American ale yeast produces hop-accentuating fruity esters, accentuating stone fruit and citrus character, accompanied by a smooth body. This yeast is quite popular for fruity, hazy-style IPAs. We recommend fermenting at 19-20ºC initially, then raising to 22ºC to complete the fermentation, and holding warm for several days in order to clean up. We highly recommend attention to temperature control with this yeast." + }, + { + "name": "English Ale II", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "English Ales", + "notes": "Higher attenuation than English Ale I, while still very flocculant. Suited for higher gravity English ales, and also great as a workhorse yeast strain for most English/American beer styles." + }, + { + "name": "New World Strong Ale", + "type": "ale", + "form": "dry", + "producer": "Mangrove Jack's", + "product_id": "M42", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 61 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "flocculation": "very high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 77 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "best_for": "IPA, Porters & Russian Imperial Stouts", + "notes": "A top-fermenting ale strain suitable for many types of ales of all strengths.\nFerments with a neutral yeast aroma to ensure the full character of the malts and\nhops are prominent in each beer." + }, + { + "name": "West Coast Ale II", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-009", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Ales", + "notes": "West Coast Ale II is a consistent, well flocculating, well attenuating and easy clearing neutral strain. Slightly fruitier than West Coast Ale I (OYL-004) and clean with a lightly perceptible nuttiness, its subtle citrus character finishes slightly tart at the cool end, and more fruit character emerges as fermentation temperatures increase." + }, + { + "name": "British Ale I", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-006", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "medium high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "best_for": "Ales & British Ales", + "notes": "A productive, brewery friendly, top cropper attributed to a historic London brewery whose lab once hosted Louis Pasteur. It drops fast and clear, and is clean and crisp at low temperatures with heightened esters and a lightly tart, dry finish at upper ranges. Try also British Ale II (OYL-007) for less attenuation and enhanced malts, or British VIII (OYL-016)" + }, + { + "name": "Altstadt Ale", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY016", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 55 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 77 + }, + "maximum": { + "unit": "%", + "value": 81 + } + }, + "best_for": "Kolsch, California Common, Altbier, Biere De Garde & Cream Ale", + "notes": "An ale yeast that ferments at cold temperatures and produces a lager like ale style. Used in traditional Alt and Kolsch styles. Leaves a nice, residual maltiness." + }, + { + "name": "Metschnikowia reukaufii", + "type": "ale", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4650", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 90 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 20 + }, + "maximum": { + "unit": "%", + "value": 25 + } + }, + "notes": "M. reukaufii is a nectar specialist that was isolated from flowers in the Berkeley Hills of California. Evolutionarily, these yeast likely evolved to produce a more odorous and attractive nectar for pollinators by enzymatically altering otherwise inodorous nectar compounds like glycosides. While only attenuating to 20-25% in brewer’s wort and not utilizing maltose or maltose polymers, in co-fermentations it has been shown to drop gravity and pH of the fermentation faster, accentuate and modulate the flavor and aroma profile and soften the perceived bitterness of the finished product. This strain MUST be used in conjunction with other yeast that can ferment brewer’s wort (capable of fermenting maltose)." + }, + { + "name": "American Wheat", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-002", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 58 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 10}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "Ales", + "notes": "Energetically top cropping, this powerful fermenter leaves behind a light, tart\nand refreshing, crisp character. Fairly clean and lightly dry, it excels particularly\nat American styles. The small amount of sulfur produced during fermentation\nconditions out." + }, + { + "name": "Lida Kveik", + "type": "kveik", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4052", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 80 + }, + "maximum": { + "unit": "F", + "value": 90 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "notes": "This culture is a single strain of Saccharomyces cerevisiae isolated from Samuel Lien’s house culture, which he received from Hans Øen around 1980. It exhibits a fermentation profile of apricot, stone fruit and white wine grape esters, with a balanced malt character coming through on the finish." + }, + { + "name": "Mexican Lager", + "type": "lager", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 57 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "best_for": "Lagers", + "notes": "A workhorse North American lager strain, produces clean and crisp beers; not just limited to light lager styles!" + }, + { + "name": "North East Ale", + "type": "ale", + "form": "liquid", + "producer": "East Coast Yeast", + "product_id": "ECY029", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 11}, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "best_for": "IPA, Double IPA & Strong Ale", + "notes": "Replication of the famous Conan strand of yeast. Unique strand with an abundance of citrus esters accentuating American Style hops in and IPA, Double IPA, or strong ale." + }, + { + "name": "Belgian Mix", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY007", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 79 + }, + "maximum": { + "unit": "%", + "value": 81 + } + }, + "best_for": "Belgian Ale, Dubbel, Belgian Strong, Tripel, Biere De Garde & Saison", + "notes": "A blend of Belgian Ale yeast combine to create robust attenuation and a complex flavor profile." + }, + { + "name": "Belgian Ale", + "type": "ale", + "form": "dry", + "producer": "Mangrove Jack's", + "product_id": "M41", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 82 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 82 + }, + "maximum": { + "unit": "%", + "value": 88 + } + }, + "best_for": "Belgian Ales", + "notes": "Spicy and phenolic, this yeast emulates the intensity and complexity of some of\nthe best monastic breweries in Belgium, high attenuation and alcohol tolerance\nallows you to brew a huge range of Belgian beers. Beers fermented with this yeast exhibit excellent classic Belgian ale flavour, clove hints\nwith a multitude of fruit esters, alcohol and banana character." + }, + { + "name": "Liberty Bell Ale", + "type": "ale", + "form": "dry", + "producer": "Mangrove Jack's", + "product_id": "M36", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 73 + } + }, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "Pale Ales, Extra Special Bitters & Golden Ales", + "notes": "A top fermenting ale yeast suitable for a wide variety of hoppy and distinctive style beers. This strain produces light, delicate fruity esters and helps to develop malt character." + }, + { + "name": "Simonaitis Lithuanian Farmhouse", + "type": "kveik", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4046", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 75 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "flocculation": "high", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "notes": "This culture is a single strain of Saccharomyces cerevisiae, isolated from a Lithuanian Farmhouse mixed culture kindly provided by Julius Simonaitis via Lars Garshol. Across a wide temperature range this culture will throw a potent mix of orange, tropical fruit and stone fruit esters that is reminiscent of POG Juice® (passionfruit, orange, guava) accompanied by distinct spicy, earthy and herbal undertones." + }, + { + "name": "Belgian Wheat", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-029", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Hefeweizen & Ales", + "notes": "This strain is great for a wheat beer with more ester complexity than Hefeweizen Ale I (OYL-021) and Hefeweizen Ale II (OYL-022). The strain features apple, bubblegum, plum, and a lightly tart and dry finish. It supports malt and hop flavors well." + }, + { + "name": "Belgian Tripel", + "type": "ale", + "form": "liquid", + "producer": "GigaYeast", + "product_id": "GY015", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "best_for": "Belgian Ale, Dubbel, Belgian Strong, Tripel, Biere De Garde & Saison", + "notes": "Belgian Ale yeast from the mother of all Tripels. Warm notes with just a hint of spice. Excellent for emphasizing the malty sweet quality prized in certain Belgians." + }, + { + "name": "Kolsch Ale", + "type": "ale", + "form": "liquid", + "producer": "Escarpment Labs", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 69 + } + }, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "Blonde ales, American Wheat, Berliner Weisse & Gose", + "notes": "This balanced and clean ale yeast is of course great for Altbier and Kölsch production, but also for a wide range of beers including Blond ales, American Wheat, Berliner Weisse, Gose, and anywhere a clean fermentation is desired. Extended chilling or filtration is suggested to obtain clear beer." + }, + { + "name": "Berliner blend", + "type": "mixed-culture", + "form": "liquid", + "producer": "East Coast Yeast", + "product_id": "ECY06", + "temperature_range": { + "minimum": { + "unit": "C", + "value": 21 + }, + "maximum": { + "unit": "C", + "value": 23 + } + }, + "best_for": "Berliner Weiss", + "notes": "Kolsch yeast and Lactobacillus blend. Designed to be pitched into primary fermentation for Berliner weisse, Gosebier, and other styles where lactic sourness is desired." + }, + { + "name": "Midtbust Kveik", + "type": "kveik", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4053", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 75 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "notes": "This single strain of Saccharomyces cerevisiae isolated from Odd H Midtbust’s house culture exhibits a cleaner fermentation character and restrained ester profile, allowing the malt and hop character to shine. Perfect for use in any style where malt and/or hop character is at the forefront of the profile." + }, + { + "name": "Sour Batch Kidz", + "type": "mixed-culture", + "form": "liquid", + "producer": "Imperial Yeast", + "product_id": "F08", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 76 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 12}, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 95 + } + }, + "best_for": "Flanders Red Ale, Lambic, Oud Bruin & Gueuze", + "notes": "An exclusive funky blend containing a low attenuating Belgian saison yeast, Lacto, and three Brett yeast strains. This blend is great for emulating lambics, Flanders reds, sour farmhouse ales and any other brew you would like to funk up. Keep your IBU's under 3 to allow the lacto to work. Considering the components of this blend, allow for a long conditioning period of at least 6 months to really let the brett strains to shine. This blend contains a strain that tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. diastaticus." + }, + { + "name": "Franconian Dark Lager", + "type": "lager", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4030", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 46 + }, + "maximum": { + "unit": "F", + "value": 51 + } + }, + "flocculation": "medium low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "Lagers", + "notes": "Franconian Dark Lager is a single strain of Saccharomyces pastorianus that hails from the Franconia region of Germany. This yeast exhibits a short lag time and has flavor profile characteristics that complement dark, roasted malts. While the dark malt complementarity makes this yeast a perfect fit for any big malt driven dark lagers, it's also able to produce crisp light lagers." + }, + { + "name": "Amalgamation II - Brett Super Blend", + "type": "brett", + "form": "liquid", + "producer": "The Yeast Bay", + "product_id": "WLP4641", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 82 + }, + "maximum": { + "unit": "%", + "value": 86 + } + }, + "notes": "Amalgamation II is a blend of 5 Brettanomyces bruxellensis isolates that showcases qualities of each isolate: The balanced funk of the Beersel isolates and TYB184, the SweeTartsâ„¢ character of TYB207, and the tropical bouquet of lemon, pineapple, guava, mango and papaya esters contributed by TYB261." + }, + { + "name": "Belgian Ale D", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-019", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "flocculation": "low", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "best_for": "Ales", + "notes": "This devil of a strain is thought to be from the famous strong golden ale brewer. The bargain is classic sacrifice for pay off: tricky fermentation kinetics for rich flavor profile and aroma complexity. If tempted by this flavorful but low flocculating stop-and-starter, let us know and we can help with a tip or two. Belgian Golden Strong (OYL-056) is a great alternative with a similar flavor profile, but more reliable fermentation performance." + }, + { + "name": "London Ale", + "type": "ale", + "form": "liquid", + "producer": "Omega Yeast", + "product_id": "OYL-003", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { "unit": "%", "value": 11}, + "flocculation": "medium", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 67 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "best_for": "Ales & British Ales", + "notes": "The London Ale strain is a high attenuator that has obvious English character in its pronounced mineral and mild fruit. It performs best for dry, crisp beers, and in highlighting hop bitterness. For more neutral strains, try West Coast Ale I (OYL-004), or keep the English deportment with British Ale I (OYL-006) or British Ale VI (OYL-013)." + } + ] + } +} diff --git a/meson.build b/meson.build index aac254f7..a1371a39 100644 --- a/meson.build +++ b/meson.build @@ -606,14 +606,10 @@ commonSourceFiles = files([ 'src/BtColor.cpp', 'src/BtDatePopup.cpp', 'src/BtFieldType.cpp', - 'src/BtFolder.cpp', 'src/BtHorizontalTabs.cpp', 'src/BtSplashScreen.cpp', 'src/BtTabWidget.cpp', 'src/BtTextEdit.cpp', - 'src/BtTreeItem.cpp', - 'src/BtTreeModel.cpp', - 'src/BtTreeView.cpp', 'src/ConverterTool.cpp', 'src/HeatCalculations.cpp', 'src/HelpDialog.cpp', @@ -647,8 +643,8 @@ commonSourceFiles = files([ 'src/TimerWidget.cpp', 'src/WaterDialog.cpp', 'src/boiltime.cpp', - 'src/buttons/EquipmentButton.cpp', 'src/buttons/BoilButton.cpp', + 'src/buttons/EquipmentButton.cpp', 'src/buttons/FermentationButton.cpp', 'src/buttons/MashButton.cpp', 'src/buttons/RecipeAttributeButton.cpp', @@ -662,9 +658,9 @@ commonSourceFiles = files([ 'src/catalogs/YeastCatalog.cpp', 'src/database/BtSqlQuery.cpp', 'src/database/Database.cpp', - 'src/database/DefaultContentLoader.cpp', 'src/database/DatabaseSchemaHelper.cpp', 'src/database/DbTransaction.cpp', + 'src/database/DefaultContentLoader.cpp', 'src/database/ObjectStore.cpp', 'src/database/ObjectStoreTyped.cpp', 'src/editors/BoilEditor.cpp', @@ -712,6 +708,7 @@ commonSourceFiles = files([ 'src/model/Fermentable.cpp', 'src/model/Fermentation.cpp', 'src/model/FermentationStep.cpp', + 'src/model/Folder.cpp', 'src/model/Hop.cpp', 'src/model/Ingredient.cpp', 'src/model/IngredientInRecipe.cpp', @@ -757,7 +754,6 @@ commonSourceFiles = files([ 'src/serialization/xml/XmlRecipeRecord.cpp', 'src/serialization/xml/XmlRecord.cpp', 'src/serialization/xml/XmlRecordDefinition.cpp', - 'src/sortFilterProxyModels/BtTreeFilterProxyModel.cpp', 'src/sortFilterProxyModels/EquipmentSortFilterProxyModel.cpp', 'src/sortFilterProxyModels/FermentableSortFilterProxyModel.cpp', 'src/sortFilterProxyModels/HopSortFilterProxyModel.cpp', @@ -787,6 +783,10 @@ commonSourceFiles = files([ 'src/tableModels/StyleTableModel.cpp', 'src/tableModels/WaterTableModel.cpp', 'src/tableModels/YeastTableModel.cpp', + 'src/trees/TreeFilterProxyModel.cpp', + 'src/trees/TreeModel.cpp', + 'src/trees/TreeNode.cpp', + 'src/trees/TreeView.cpp', 'src/undoRedo/SimpleUndoableUpdate.cpp', 'src/utils/BtException.cpp', 'src/utils/BtStringConst.cpp', @@ -846,12 +846,9 @@ mocHeaders = files([ 'src/BrewDayScrollWidget.h', 'src/BrewNoteWidget.h', 'src/BtDatePopup.h', - 'src/BtFolder.h', 'src/BtSplashScreen.h', 'src/BtTabWidget.h', 'src/BtTextEdit.h', - 'src/BtTreeModel.h', - 'src/BtTreeView.h', 'src/ConverterTool.h', 'src/HelpDialog.h', 'src/HydrometerTool.h', @@ -928,6 +925,7 @@ mocHeaders = files([ 'src/model/Fermentable.h', 'src/model/Fermentation.h', 'src/model/FermentationStep.h', + 'src/model/Folder.h', 'src/model/Hop.h', 'src/model/Ingredient.h', 'src/model/IngredientInRecipe.h', @@ -958,7 +956,6 @@ mocHeaders = files([ 'src/model/Style.h', 'src/model/Water.h', 'src/model/Yeast.h', - 'src/sortFilterProxyModels/BtTreeFilterProxyModel.h', 'src/sortFilterProxyModels/EquipmentSortFilterProxyModel.h', 'src/sortFilterProxyModels/FermentableSortFilterProxyModel.h', 'src/sortFilterProxyModels/HopSortFilterProxyModel.h', @@ -987,6 +984,9 @@ mocHeaders = files([ 'src/tableModels/StyleTableModel.h', 'src/tableModels/WaterTableModel.h', 'src/tableModels/YeastTableModel.h', + 'src/trees/TreeFilterProxyModel.h', + 'src/trees/TreeModel.h', + 'src/trees/TreeView.h', 'src/widgets/Animator.h', 'src/widgets/BtBoolComboBox.h', 'src/widgets/BtComboBox.h', @@ -999,7 +999,6 @@ mocHeaders = files([ 'src/widgets/SmartLabel.h', 'src/widgets/SmartLineEdit.h', 'src/widgets/ToggleSwitch.h', - ]) unitTestMocHeaders = files([ @@ -1094,7 +1093,8 @@ filesToInstall_data = files([ 'data/default_db.sqlite', 'data/DefaultContent001-OriginalDefaultData.xml', 'data/DefaultContent002-BJCP_2021_Styles.json', - 'data/DefaultContent003-Ingredients-Hops-Yeasts.json' + 'data/DefaultContent003-Ingredients-Hops-Yeasts.json', + 'data/DefaultContent004-MoreYeasts.json' ]) filesToInstall_desktop = files([ diff --git a/scripts/btUtils.py b/scripts/btUtils.py index 547a00fe..927065c3 100644 --- a/scripts/btUtils.py +++ b/scripts/btUtils.py @@ -71,7 +71,7 @@ def abortOnRunFail(runResult: subprocess.CompletedProcess): log = logging.getLogger(__name__) # According to https://docs.python.org/3/library/subprocess.html#subprocess.CompletedProcess, - # CompletedProcess.args (the arguments used to launch the process) "may be a list or a string", but its not clear + # CompletedProcess.args (the arguments used to launch the process) "may be a list or a string", but it's not clear # when it would be one or the other. if (isinstance(runResult.args, str)): log.critical('Error running ' + runResult.args) diff --git a/scripts/buildTool.py b/scripts/buildTool.py index b1ed72f8..aedd0d95 100755 --- a/scripts/buildTool.py +++ b/scripts/buildTool.py @@ -97,8 +97,10 @@ log.info('Found pip at: ' + exe_pip) # Of course, when you run the pip in the venv, it might complain that it is not up-to-date. So we should ensure that -# first. -btUtils.abortOnRunFail(subprocess.run([exe_pip, 'install', '--upgrade', 'pip'])) +# first. Note that it is Python we must run to upgrade pip, as pip cannot upgrade itself. (Pip will happily _try_ to +# upgrade itself, but then, on Windows at least, will get stuck when it tries to remove the old version of itself +# because "process cannot access the file because it is being used by another process".) +btUtils.abortOnRunFail(subprocess.run([exe_python, '-m', 'pip', 'install', '--upgrade', 'pip'])) # # We use the packaging module (see https://pypi.org/project/packaging/) for handling version numbers (as described at @@ -767,6 +769,12 @@ def installDependencies(): # # As noted above, we no longer support 32-bit ('i686') builds and now only support 64-bit ('x86_64') ones. # + # 2024-07-29: TBD: Not totally sure we need angleproject. It wasn't previously a requirement, but, as of + # recently, windeployqt complains if it can't find it. The alternative would be to pass + # "-no-angle" as a parameter to windeployqt. However, that option seems to not be present + # in Qt 6 (see https://doc.qt.io/qt-6/windows-deployment.html vs + # https://doc.qt.io/qt-5/windows-deployment.html). + # arch = 'x86_64' installList = ['base-devel', 'cmake', @@ -779,14 +787,15 @@ def installDependencies(): 'mingw-w64-' + arch + '-libbacktrace', 'mingw-w64-' + arch + '-meson', 'mingw-w64-' + arch + '-nsis', - 'mingw-w64-' + arch + '-freetype', # - 'mingw-w64-' + arch + '-harfbuzz', # + 'mingw-w64-' + arch + '-freetype', + 'mingw-w64-' + arch + '-harfbuzz', 'mingw-w64-' + arch + '-qt5-base', 'mingw-w64-' + arch + '-qt5-static', 'mingw-w64-' + arch + '-qt5', 'mingw-w64-' + arch + '-toolchain', 'mingw-w64-' + arch + '-xalan-c', - 'mingw-w64-' + arch + '-xerces-c'] + 'mingw-w64-' + arch + '-xerces-c', + 'mingw-w64-' + arch + '-angleproject'] # See comment above for packageToInstall in installList: log.debug('Installing ' + packageToInstall) btUtils.abortOnRunFail( diff --git a/src/BtTabWidget.cpp b/src/BtTabWidget.cpp index 19234460..caecd6e5 100644 --- a/src/BtTabWidget.cpp +++ b/src/BtTabWidget.cpp @@ -20,9 +20,7 @@ #include #include -#include "BtTreeItem.h" -#include "BtTreeView.h" -//#include "database/Database.h" +#include "trees/TreeNode.h" #include "database/ObjectStoreWrapper.h" #include "model/Equipment.h" #include "model/Fermentable.h" @@ -84,35 +82,35 @@ void BtTabWidget::dropEvent(QDropEvent *event) { QString name; dStream >> itemTypeRaw >> id >> name; qDebug() << Q_FUNC_INFO << "Item type #" << itemTypeRaw; - BtTreeItem::Type itemType{itemTypeRaw}; - switch (itemType) { - case BtTreeItem::Type::Recipe: + TreeNode::Type nodeType{itemTypeRaw}; + switch (nodeType) { + case TreeNode::Type::Recipe: event->acceptProposedAction(); emit setRecipe(ObjectStoreWrapper::getById(id).get()); return; - case BtTreeItem::Type::Equipment: + case TreeNode::Type::Equipment: event->acceptProposedAction(); emit setEquipment(ObjectStoreWrapper::getById(id).get()); return; - case BtTreeItem::Type::Style: + case TreeNode::Type::Style: event->acceptProposedAction(); emit setStyle(ObjectStoreWrapper::getById