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
Thames Valley Ale Yeast (Wyeast 1275) Ale 62 - 72 °F Medium 72% 76%
Trappist High Gravity (Wyeast 3787) Specialty/Belgian 64 - 74 °F Medium 72% 76%
Whitbread Ale Yeast (Whitelabs WLP017) Ale 66 - 70 °F Medium 67% 73%
Zurich Lager Yeast (Whitelabs WLP885) Lager 50 - 55 °F Medium 70% 80%
Lalvin RC 212 Wine 68 - 86 °F Medium 73% 77%
Lalvin ICV D-47 Wine 59 - 68 °F Medium 73% 77%
Lalvin 71B-1122 Wine 59 - 86 °F Medium 73% 77%
Lalvin ICV K1V-1116 Wine 50 - 95 °F Medium 73% 77%
Lalvin EC-1118 Champagne 50 - 86 °F Medium 73% 77%
Belgian Lambic Blend (Wyeast 3278) Specialty/Belgian 63 - 75 °F Low 65% 75%