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
Lalvin 71B-1122 Wine 59 - 86 °F Medium 73% 77%
Lalvin EC-1118 Champagne 50 - 86 °F Medium 73% 77%
Lalvin ICV D-47 Wine 59 - 68 °F Medium 73% 77%
Lalvin ICV K1V-1116 Wine 50 - 95 °F Medium 73% 77%
Lalvin RC 212 Wine 68 - 86 °F Medium 73% 77%
London Ale Yeast III (Wyeast 1318) Ale 64 - 74 °F High 71% 75%
London Ale Yeast (Whitelabs WLP013) Ale 66 - 71 °F Medium 67% 75%
London Ale Yeast (Wyeast 1028) Ale 60 - 72 °F Medium 73% 77%
London ESB Ale Yeast (Wyeast 1968) Ale 64 - 72 °F High 67% 71%