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
Belgian Saison I Yeast (Whitelabs WLP565) Specialty/Belgian 68 - 75 °F Medium 65% 75%
Belgian Saison II Yeast (Whitelabs WLP566) Specialty/Belgian 68 - 78 °F Medium 78% 85%
Belgian Lambic Blend (Wyeast 3278) Specialty/Belgian 63 - 75 °F Low 65% 75%
Belgian Golden Ale Yeast (Whitelabs WLP570) Specialty/Belgian 68 - 75 °F Low 73% 78%
Belgian Bastogne Ale Yeast (Whitelabs WLP510) Specialty/Belgian 66 - 72 °F Medium 74% 80%
Belgian Ardennes Yeast (Wyeast 3522) Specialty/Belgian 65 - 85 °F High 72% 76%
Belgian Ale Yeast (Wyeast 1214) Ale 58 - 78 °F Medium 72% 76%
Belgian Ale Yeast (Whitelabs WLP550) Specialty/Belgian 68 - 78 °F Medium 78% 85%
Belgian Abbey Yeast II (Wyeast 1762) Ale 65 - 75 °F Medium 73% 77%
Bedford British Ale Yeast (Whitelabs WLP006) Ale 65 - 70 °F High 72% 80%