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
Abbey Ale Yeast (Whitelabs WLP530) Specialty/Belgian 66 - 72 °F High 75% 80%
Safbrew S-33 Specialty/Belgian 59 - 75 °F None 73% 77%
Safbrew WB-06 Specialty/Belgian 59 - 75 °F None 73% 77%
Belgian Lambic Blend (Wyeast 3278) Specialty/Belgian 63 - 75 °F Low 65% 75%
Hefeweizen Ale Yeast (Whitelabs WLP300) Specialty/Belgian 68 - 72 °F Low 72% 76%
German Wheat Yeast (Wyeast 3333) Specialty/Belgian 63 - 75 °F High 70% 76%
Forbidden Fruit Yeast (Wyeast 3463) Specialty/Belgian 63 - 76 °F Low 73% 77%
Bavarian Wheat Yeast (Wyeast 3056) Specialty/Belgian 64 - 74 °F Medium 73% 77%
Bavarian Weizen Yeast (Whitelabs WLP351) Specialty/Belgian 66 - 70 °F Low 73% 77%
Belgian Golden Ale Yeast (Whitelabs WLP570) Specialty/Belgian 68 - 75 °F Low 73% 78%