BrewTek Ale Yeasts CL-10 American Microbrewery Ale No. 1 A smooth, clean, strong fermenting ale yeast that will work all the way down to 56° F. The neutral character of this yeast makes it ideal for Cream Ales and other beers in which you want maintain a clean malt flavor. Category: Ale Flocculation: Normal Attenuation: 73--76% Temperature Range: 62--72° F CL-20 American Microbrewery Ale No. 2 CL-20 gives an accentuated, rich and creamy malt profile with detectable amounts of diacetyl. Use it for lower gravity beers where the malt character should not be missed or in Strong Ales for a robust character. Category: Ale Flocculation: Normal Attenuation: 73--75% Temperature Range: 62--70° F 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-130 British Pale Ale No. 2 CL-130 is a smooth, full flavored ale yeast. Mildly estery, this yeast is smooth, well rounded and accentuates caramel and other malt nuances. It is a strong fermenter and is also good for strong or spiced ales. Category: Ale Flocculation: Normal Attenuation: 74--76% Temperature Range: 64--69° 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 BrewTek Lager yeasts 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-620 American Megabrewey A smooth yeast with a slightly fruity character when fresh which lagers into a smooth clean tasting beer. Use for your lightest, cleanest Lagers or those in which you want an unobtrusive yeast character. Category: Lager Flocculation: Normal Attenuation: 74--76% Temperature Range: 46--54° F CL-630 American Microbrewey Lager This yeast leaves a clean, full flavored, malty finish despite its strong attenuation. This is an old strain, commonly used by pre-prohibition US breweries. Use CL-630 in all Lager styles you wish to have a clean, full flavor. Category: Lager Flocculation: Normal Attenuation: 74--76% Temperature Range: 48--56° 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 N. 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-670 Swiss Lager A unique strain that has both a clean, crisp lager flavor and a soft, smooth maltiness. Perfect for European Pilsners. Like our CL-660 strain, this is an excellent all purpose Lager yeast for those wanting a fuller, rounder palate. Category: Lager Flocculation: Normal Attenuation: 74--76% Temperature Range: 48--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 BrewTek Wheat Beer yeasts 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 CL-980 American White Ale A smooth, American style wheat beer yeast with an exceptionally round, clean malt flavor. The low flocculation of this yeast leaves a cloudy "Hefe-Weizen" yet it's smooth flavor makes it an integral part of a true unfiltered wheat beer. Category: Wheat Flocculation: Low Attenuation: 74--76% Temperature Range: 64--70° F Brewing Lambic Beers CL-5200 Brettanomyces lambicus Wild yeast strain associated with the country-side breweries of Belgian. This yeast is an important contributor to the flavor profile of lambic beers and contributes a unique and complex flavor sometimes described as "horsey" or "old leather." A slow-growing yeast which takes several weeks to ferment and develop its unique character. CL-5600 Pediococcus damnosus Lactic acid producing bacteria found in lambic beers. This is is a slow-growing bacteria which prefers anaerobic (no oxygen) conditions. It is also common brewery contaminant which produces large amounts of diacetyl. CL-5000 Brett and Pedio Combo