Graham's Tavern --- Yeast Bank (on slants) as of Wed 02 Jun 2010 ----------------------------------------------------------------- BrewTek (Brewers Resource) yeasts on slant CL-50 California Pub Brewery Ale For that classic U.S. small brewery flavor. CL-50 produces terrific American red & pale ale styles. While attenuation is normal, this yeast produces a big, soft, well rounded malt flavor that really lets caramel malt flavors shine. Category: Ale Flocculation: Normal Attenuation: 74--76% Temperature Range: 60--70° F CL-110 British Microbrewery Ale Provides a complex, oakey, fruity ester profile and full flavored finish, suitable to low and medium gravity British ale styles. Very distinct, this classic, old fashioned yeast is a great for traditional bitters and is a rare find for mild ale fans. Category: Ale Flocculation: Med-High Attenuation: 73--75% Temperature Range: 64--69° F CL-120 British Pale Ale #1 This yeast produces a bold, estery character and accentuates mineral and hop flavors. The distinct flavor of this yeast makes it well suited for use in your best Burton Pale Ale or Bitter recipes. Category: Ale Flocculation: Med-High Attenuation: 75--77% Temperature Range: 63--68° F CL-150 British Real Ale For those longing for the character of a real pub bitter. This yeast has a complex, woody, and fruity ester profile that charactarizes many real ales. Typically under attenuating, the malt profile is left intact with a mild sweetness in the finish. Category: Ale Flocculation: Med-Low Attenuation: 66--70% Temperature Range: 64--69° F CL-160 British Draft Ale CL-160 gives a full bodied, well rounded flavor with threshold diacetyl. This yeast has a way of emphasizing malt character like no other yeast we've used. Highly recommended for many ale styles. Oxygenation will greatly affect attenuation. Category: Ale Flocculation: Normal Attenuation: 72--78% Temperature Range: 64--70° F CL-170 Classic British Ale CL-170 produces a beautiful draft bitter or Porter. This yeast leaves a complex ale with very British tones and fruit like esters, yet it also attenuates well, leaving a dry finish. It is a good choice for high gravity worts. Category: Ale Flocculation: Med-High Attenuation: 75--77% Temperature Range: 64--69° F CL-200 Scottish Ale Use for classic Scottish heavys, 90's- or strong ales. This yeast produces a soft, fruity malt profile with a subtle woody, oakey ester profile. A mild, mineral like dryness in the finish makes this a very complex strain. Category: Ale Flocculation: Med-High Attenuation: 77--80% Temperature Range: 60--68° F CL-210 Scottish Bitter CL-210 has a soft, yeasty, fruity nose which yields to a well attenuated malt flavor and big ester complex of ripe fruit, apricots and rose petals. Dry and complex, yet smooth and fruity with mild sulphur. Category: Ale Flocculation: Med-High Attenuation: 73--75% Temperature Range: 62--68° F CL-240 Irish Dry Stout A true, old fashioned, top fermenting yeast which leaves a very recognizable character to Dry Stouts. Has a vinous, almost lactic character which blends exceptionally well with roasted malts. Highly attenuative. Category: Ale Flocculation: Normal Attenuation: 76--78% Temperature Range: 60--68° F CL-260 Canadian Ale A strong fermenter that leaves a light, fruity finish. Suitable in light Canadian beers, as well as porters, bitters, and pale ales. CL-270 Australian Ale Produces a malty, bready, nutty character with a pleasant honey like finish. This yeast emphasizes malt nuances and is very forgiving in warmer fermentations for those who cannot ferment under controlled conditions. Category: Ale Flocculation: Normal Attenuation: 74--76% Temperature Range: 66--76° F CL-300 Belgian Ale No. 1 For a truly classic Belgian Ale flavor. Robust and estery with big notes of clove and fruit in the aroma and flavor. Recommended for many Belgian ales, this yeast also attenuates high gravity worts well. Category: Belgian Flocculation: Med-High Attenuation: 75--77% Temperature Range: 66--72° F CL-320 Belgian Ale #2 A traditional trappist strain that is particularly good in doubles and triples. This strong fermenting yeast attenuates well and produces the complex, dry, fruity, ester profile sought after in fine imported Belgian ales. Category: Belgian Flocculation: Normal Attenuation: 74--76% Temperature Range: 66--72° F CL-340 Belgian Ale #3 Produces a classic Trappist character, with esters of spice and fruit but in a more refined way than CL-300. Mildly phenolic, this is a strong fermenting yeast, well suited to Trappist and other Belgian ales. Category: Belgian Flocculation: Med-High Attenuation: 74--76% Temperature Range: 66--72° F CL-380 Saison This yeast leaves a smooth, full character in the malt, with mild yet pleasant esters and flavors reminiscent of apple pie spices. Best used to recreate country French and Belgian Ales as well as Grand Cru styles. Category: Belgian Flocculation: Normal Attenuation: 74--76% Temperature Range: 66--72° F CL-400 Old German Ale For traditional Alt Biers, a strong fermenter which leaves a smooth, attenuated, yet mild flavor. Use in your favorite German Ale recipes. Also makes a slightly dry but clean, quenching wheat beer. Category: German Flocculation: Normal Attenuation: 75--77% Temperature Range: 58--66° F CL-450 Kölsch Produces an astonishing clean lager like flavor at ale temperatures. Matures with time into a clean, well attenuated flavor. Mineral and malt characters come through well, with a clean, lightly yeasty flavor and aroma in the finish. Category: German Flocculation: Med-High Attenuation: 75--78% Temperature Range: 58--66° F CL-600 Original Pilsner Leaves a full bodied Lager with a mildly under attenuated finish and subdued diacetyl character. Use this distinct yeast in classic Czechoslovakian Pilsners or any lager in which you would like to emphasize a big, malty palate. Category: Lager Flocculation: Normal Attenuation: 74--76% Temperature Range: 48--54° F CL-650 Old Bavarian Lager Well rounded and malty with a subtle ester complex and complex undertones. This distinct, Southern German yeast strain is great for full flavored, classic German lagers such as Bock, Dunkel and Helles styles. Category: Lager Flocculation: Normal Attenuation: 74--76% Temperature Range: 46--54° F CL-660 North German Lager Exhibits the classic clean, crisp, traditional Northern German Lager character. Used in German Pilsners, Mexican and Canadian Lagers, this strong Fermenting, forgiving Lager yeast is an excellent strain for many Lagers. Category: Lager Flocculation: Normal Attenuation: 74--76% Temperature Range: 46--54° F CL-680 East European Lager From a very old, European brewery, CL-680 imparts a smooth, rich, almost creamy character, emphasizing a big malt flavor and clean finish. This is our choice when brewing lagers in which the malt character should be full and smooth. Category: Lager Flocculation: Normal Attenuation: 75--78% Temperature Range: 46--54° F CL-690 California Gold Use to recreate "California common beers". Leaves a slightly estery, well attenuated finish. The character of this yeast is quite distinct, try it in American or robust Porters for a unique flavor profile. Category: Lager Flocculation: Normal Attenuation: 74--76% Temperature Range: 58--64° F CL-900 Belgian Wheat A top fermenting yeast which produces a soft, bread like flavor and leaves a pleasant, mildly estery finish. Combine with Curacao and coriander to make a delicious, Belgian Witbier or French Biere Blanche. Category: Wheat Flocculation: Normal Attenuation: 72--74% Temperature Range: 66--72° F CL-920 German Wheat A true, top fermenting Weizenbier yeast. Intensely spicy, clovey and phenolic. This yeast is highly attenuative and flocks in large, loose clumps. Use for All Weizen recipes and is particularly good in Wiezenbocks. Category: Wheat Flocculation: High Attenuation: 75--77% Temperature Range: 66--72° F CL-930 German Weiss Milder than CL-920, our 930 strain, from a famous German yeast bank, still produces the sought after clove and phenol characters but to a lesser degree, with a fuller, earthier character. Category: Wheat Flocculation: Normal Attenuation: 74--76% Temperature Range: 66--72° F ========================================================================== BrewLab (UK): LONDON AND SOUTH EASTERN REGION 1000 - Thames Valley 3 - Single character. Standard and best bitter production. Medium mineral worts preferred. Moderate to high ester ability. Good flocculation. Price band A. MIDLANDS 2540 - East Midlands 1 - Single character. Mild and dark bitters of low to medium gravity. Medium to high mineral worts preferred. Good flocculation. Price band C. WEST COUNTRY 2000 - Somerset 1 - Single character. Standard bitter production. Medium mineral and high oxygen worts preferred. Medium ester ability. Good flocculation. Price band B. NORTHERN ENGLAND 3504 - Yorkshire 2 - Single character. Standard bitter production. Medium mineral worts preferred. Low ester ability. Good flocculation. Price band B. ========================================================================== Wyeast Labs yeasts on slant WY-1007 German Ale 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. Origin: Flocculation: low Attenuation: 73-77% Temperature Range: 55-68° F (13-20° C) Alcohol Tolerance: approximately 11% ABV Styles: American Wheat or Rye Beer Berliner Weisse Bière de Garde Düsseldorf Altbier Kölsch Northern German Altbier WY-1026 PC British Cask Ale A great yeast choice for any cask conditioned British Ale and one that is especially well suited for IPA's and Australian ales. Produces a nice malt profile and finishes crisp & slightly tart. Low to moderate fruit ester producer that clears well without filtration. Attenuation 74-77% Alc. Tolerance 9% Flocculation medium/hIgh Temperature Range 63-72°F (17-22°C) Weight: 0.2 kg WY-1028 London Ale 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. Origin: Flocculation: Medium-Low Attenuation: 73-77% Temperature Range: 60-72°F (15-22°C) Alcohol Tolerance: 10% ABV Styles: Brown Porter, Dry Stout, English Barleywine, Foreign Extra Stout, Mild, Northern English Brown Ale, Old Ale, Robust Porter, Russian Imperial Stout WY-1084 Irish Ale This yeast ferments well in dark roast worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced with fermentation temperatures above 64 degrees F (18 C). Flocculation is low to moderate with filtration typically required. Flocculation: Medium Attenuation: 71-75% Temperature Range: 62-72F, 16-22C Alcohol Tolerance: 10% ABV Styles: American Barleywine, Baltic Porter, Dry Stout, Foreign Extra Stout, Imperial IPA, Irish Red Ale, Oatmeal Stout, Other Smoked Beer, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Sweet Stout, Wood-Aged Beer WY-1214 Belgian Abbey 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. Origin: Flocculation: medium-low Attenuation: 73-77% Temperature Range: 68-78° F (20-24° C) Alcohol Tolerance: approximately 9% ABV Styles: Belgian Dark Strong Ale, Belgian Dubbel, Belgian Specialty Ale, Belgian Tripel, Christmas/Winter Specialty Spiced Beer, Witbier # WY-1272 may be contaminated---currently pulled from yeastbank. # WY-1272 American Ale II # # 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. Fruitier and more flocculent than Wyeast 1056 American # Ale yeast, 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 makeup, mashing protocol, # or other wort characteristics. Reliably flocculent, producing bright beer # without filtration. # # Flocculation: High # Attenuation: 72-76% # Temperature Range: 60-72F, 15-22C # Alcohol Tolerance: 10% ABV # # Styles: # American Amber Ale, American Brown Ale, American IPA, American Pale Ale, # American Stout, Blonde Ale, Fruit Beer, Imperial IPA, Wood-Aged Beer WY-1275 Thames Valley Ale Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced. Origin: Flocculation: medium-low Attenuation: 77% Temperature Range: 62-72°F (16-22°C) Alcohol Tolerance: approximately 10% ABV Styles: Brown Porter, Dry Stout, Düsseldorf Altbier, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Northern English Brown Ale, Robust Porter, Special/Best/Premium Bitter, Standard/Ordinary Bitter WY-1762 Belgian Abbey II High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile. Flocculation: medium Attenuation: 73-77% Temperature Range: 65-75° F (18-24° C) Alcohol Tolerance: approximately 12% ABV WY-1764 PC - Rogue Pacman Yeast Proprietary yeast strain used by Rogue in all their beers. Ferments well between 60 and 70 degrees. Flocculation: Medium-High Attenuation: 73-77% Temperature Range: 60-70F, 15-22C Alcohol Tolerance: 10% ABV WY-1792 Fat Tire Ale Yeast - Wyeast VSS Program This is the proprietary Strain from New Belgium Brewing in Fort Collins, Colorado used to brew their Fat Tire Amber Ale. This strain is part of Wyeast's VSS (Very Special Strains) Program and will only be available for a limited time. [except from yeast banks like mine! --jdg] [from another source] Fat Tire Ale Yeast from New Belgium Brewery Fort Collins, Colorado Used for brewing Fat Tire Amber Ale by the brewers at New Belgium, who are looking forward to hearing from you at brewer@newbelgium.com. Like the ageless delight of pedaling a bicycle, Fat Tire Amber Ale's appeal is in its feat of balance: Toasty malt flavors (sorta' like biscuits just pulled from the oven) coasting in equilibrium with crisp hoppiness. Delicious stability in the world of sometimes-precarious beer flavors is perhaps what prompted one consumer to write "this beer just makes you smile." Fat Tire's depth of flavor, achieved with neither a disproportionate sway toward hops or malts, tandems well with a full spectrum of today's engaging cuisines. Fat Tire is so named for the bike trip founding brewer Jeff Lebesch took through Belgium that greatly inspired his homebrewing efforts. WY-1882 PC - Thames Valley II Yeast 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. Alc. Tolerance 10% ABV Flocculation high Attenuation 72-78% Temp. Range 60-70°F (15-21°C) Beer Styles: Ordinary and Special Bitters, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout WY-1968 London ESB Ale This extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making for a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness will increase with higher fermentation temperatures (70-74F, 21-23C). Diacetyl production is noticeable and a thorough rest is necessary. Yeast traps trub easily and autolysis during storage is accelaerated. A very good cask conditioned ale strain due to rapid and complete flocculation. Brilliantly bright beers are easily achieved without any filtration. Origin: Flocculation: Very High Attenuation: 67-71% Temperature Range: 64-72F, 18-22C Alcohol Tolerance: 10% ABV Styles: English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Fruit Beer, Mild, Old Ale, Southern English Brown, Special/Best/Premium Bitter, Spice, Herb, or Vegetable Beer, Standard/Ordinary Bitter, Wood-Aged Beer WY-2112 California Lager (Steam) Particularly suited for producing 19th century-style West Coast beers. 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. Origin: Flocculation: high Attenuation: 67-71% Temperature Range: 58-68° F (14-20° C) Alcohol Tolerance: approximately 9% ABV Styles: Baltic Porter, California Common (Steam) Beer, Christmas/Winter Specialty Spiced Beer, Cream Ale, Other Smoked Beer, Premium American Lager, Spice, Herb, or Vegetable Beer WY-2124 Bohemian Lager A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character and a crisp finish. Will ferment in the 45-55°F range for various beer styles. Benefits from diacetyl rest at 58°F (14°C) for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 75°F, (24°C) which eliminates sulfur production. Origin: Flocculation: Medium Attenuation: 73-77% Temperature Range: 48-58F, 9-14C Alcohol Tolerance: 9% ABV Styles: Baltic Porter, Bière de Garde, Bohemian Pilsner, Classic American Pilsner, Dark American Lager, Doppelbock, Dortmunder Export, Eisbock, German Pilsner (Pils), Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock, Vienna Lager WY-2247 PC - European Lager Beer Styles: German Pilsner, Bohemian Pilsner, Classic American Pilsner, Munich Helles, Dortmunder Export Profile: 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. Alc. Tolerance 10% ABV Flocculation low Attenuation 73-77% Temp. Range 46-56°F (8-13°C) WY-2278 Czech Pils 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. Origin: Flocculation: Medium-High Attenuation: 70-74% Temperature Range: 50-58F, 10-14C Alcohol Tolerance: 9% ABV Styles: Bohemian Pilsner WY-2308 Munich Lager A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest at the end of primary fermentation. Origin: Flocculation: medium/high Attenuation: 70-74% Temperature Range: 48-56° F (9-13° C) Alcohol Tolerance: approximately 9% ABV Styles: Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Märzen, Traditional Bock, Vienna Lager [Personal note: makes a BEAUTIFUL Munich Helles. Drops clear without ANY filtering, etc....just a bit of Irish Moss in the boil.] WY-3522 Belgian Ardennes One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character. Flocculation: high Attenuation: 72-76% Temperature Range: 65-85° F (18-29° C) Alcohol Tolerance: approximately 12% ABV WY-3068 Weihenstephan Weizen Classic German wheat beer yeast, used by more German brewers than any other strain. Dominated by banana ester production, phenols and clove-like characteristics. Extremely attenuative yeast, which produces a tart, refreshing finish. Yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kraeusened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Increasing pitch rates will reduce ester production. Alcohol tolerance: approximately 10% ABV Origin: Flocculation: low Attenuation: 73-77% Temperature Range: 64-75° F (18-24° C) Alcohol Tolerance: approximately 10% ABV Styles: Dunkelweizen, Fruit Beer, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock WY-3739 PC - Flanders Golden ale 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. Alc. Tolerance 12% ABV Flocculation medium-low Attenuation 74-78% Temperature Range 64-80°F (18-27°C) WY-3787 Trappist High Gravity Produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness. True top cropping yeast with broad temperature range. Origin: Flocculation: Medium-High Attenuation: 74-78% Temperature Range: 64-78F, 18-25C Alcohol Tolerance: 12% ABV Styles: Belgian Dubbel, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Tripel, Bière de Garde WY-3944 Belgian Witbier Produces a complex flavor profile with a spicy phenolic character and low ester production. Phenols tend to dominate other flavors and dissipate with age. Ferments fairly dry with a finish that compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain is a true top cropping yeast requiring full fermenter headspace Origin: Flocculation: Medium-Low Attenuation: 72-76% Temperature Range: 62-75F, 16-24C Alcohol Tolerance: 12% ABV Styles: Belgian Dubbel, Belgian Tripel, Spice, Herb, or Vegetable Beer, Witbier ========================================================================== White Labs yeasts on slant WLP-037 Yorkshire Square ale 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. Platinum strain - no equivalent Attenuation: 68--72% Flocculation: High Optimum Fermentation Temperature: 65--70°F Alcohol Tolerance: Medium-High [Personal notes: 1) This is a STINKY yeast. Don't worry about it. Give the beer 3--5 days aging time and it goes away; and 2) White Labs says this yeast is highly flocculent...trust me, they are NOT KIDDING!] WLP-400 Belgian Wit Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. Attenuation: 74--78% Flocculation: Low to Medium Optimum Fermentation Temperature: 67--74°F Alcohol Tolerance: Medium WLP-500 Trappist ale 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. Attenuation: 75--80% Flocculation: Medium to low Optimum Fermentation Temperature: 65--72°F Lower temperatures (under 65) will result in less fruity and more earthy beers. Alcohol Tolerance: High WLP-515 Antwerp ale 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. Platinum strain - no equivalent Attenuation: 73--80% Flocculation: Medium Optimum Fermentation Temperature: 67--70°F Alcohol Tolerance: Medium WLP-530 Abbey ale Used to produce Trappist style beers. Similar to WLP-500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 75--80% Flocculation: Medium to high Optimum Fermentation Temperature: 66--72°F Alcohol Tolerance: High WLP-802 Czech Budejovice Lager Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F (10-13°C) Alcohol Tolerance: Medium WLP-833 German Bock Lager 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. Attenuation: 70-76% Flocculation: Medium Optimum Fermentation Temperature: 48-55°F Alcohol Tolerance: Medium-High ========================================================================== ========================================================================== NEW (COMING SOON...MAYBE) AS OF 22 Jun 2010: ========================================================================== ========================================================================== Russian River - Temptation Brettanomyces cultured from the bottle. Temptation: "Aged in French oak wine barrels for twelve months with distinct characteristics of fruit and subtle oak" sounds more like a description of wine than beer. However, Temptation is indeed beer. Temptation is a Blonde Ale aged in French oak chardonnay barrels with Brettanomyces. Flavors of wine and oak absorb into the brew throughout its aging. Temptation is re-fermented in the bottle to create its carbonation---a process commonly used to make fine champagne and sparkling wine. Spent yeast forms a thin layer of sediment to remain in the bottle. Boulevard Brewing Company - Saison Brett Brettanomyces cultured from the bottle. Our gold-medal winning Saison (Mondial de la Biere, Montreal, 2008) was the inspiration for this limited edition ale. We brewed a slightly stronger version that was then dry hopped, followed by bottle conditioning with various yeasts, including Brettanomyces, a wild strain that imparts an earthy quality. Though this farmhouse ale is given three months of bottle age prior to release, further cellaring will continue to enhance the "Brett" character if that's what you're after. Last update: 22 June 2010 1100L WANTED: WY-2206 Bavarian Lager Flying Dog Ale Yeast (VSS) WY-1768 PC English Special Bitter WY-2487 PC Hella Bock Yeast WY-2782 PC Staro Prague Lager Yeast WY-9093 PC Imperial Blend Lower priority, already have these covered with other strains, but might be nice anyways: WY-2000_Budvar_Lager.txt WY-2001_Urquell_Lager.txt WY-2007_Pilsen_Lager.txt WY-2633_Octoberfest_Lager_Blend.txt