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
American Hefeweizen Ale Yeast (Whitelabs WLP320) Specialty/Belgian 65 - 69 °F Low 70% 75%
London Ale Yeast (Whitelabs WLP013) Ale 66 - 71 °F Medium 67% 75%
London Ale Yeast III (Wyeast 1318) Ale 64 - 74 °F High 71% 75%
California Ale V Yeast (Whitelabs WLP051) Ale 66 - 70 °F High 70% 75%
Belgian Lambic Blend (Wyeast 3278) Specialty/Belgian 63 - 75 °F Low 65% 75%
Irish Ale Yeast (Wyeast 1084) Ale 62 - 72 °F Medium 71% 75%
British Ale Yeast (Whitelabs WLP005) Ale 65 - 70 °F High 67% 74%
Irish Ale Yeast (Whitelabs WLP004) Ale 65 - 68 °F High 69% 74%
Czech Pils Yeast (Wyeast 2278) Lager 50 - 58 °F High 70% 74%
Scottish Ale Yeast (Wyeast 1728) Ale 55 - 75 °F High 69% 73%