Yeast

Yeast is a single-celled organism which converts the sugers in the fermentables into alchol and carbon-dioxide.

ALL 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Name Type Temperature Range Flocculation Attenuation Min Attenuation Max
Bavarian Lager Yeast (Wyeast 2206) Lager 46 - 58 °F Medium 73% 77%
Bavarian Weizen Yeast (Whitelabs WLP351) Specialty/Belgian 66 - 70 °F Low 73% 77%
Bavarian Wheat Yeast (Wyeast 3056) Specialty/Belgian 64 - 74 °F Medium 73% 77%
Bavarian Wheat Yeast (Wyeast 3638) Specialty/Belgian 64 - 75 °F Low 70% 76%
Bedford British Ale Yeast (Whitelabs WLP006) Ale 65 - 70 °F High 72% 80%
Belgian Abbey Yeast II (Wyeast 1762) Ale 65 - 75 °F Medium 73% 77%
Belgian Ale Yeast (Whitelabs WLP550) Specialty/Belgian 68 - 78 °F Medium 78% 85%
Belgian Ale Yeast (Wyeast 1214) Ale 58 - 78 °F Medium 72% 76%
Belgian Ardennes Yeast (Wyeast 3522) Specialty/Belgian 65 - 85 °F High 72% 76%
Belgian Bastogne Ale Yeast (Whitelabs WLP510) Specialty/Belgian 66 - 72 °F Medium 74% 80%