|
The
PHC Yeast Bank is no longer available and providing slants to
members.
This
is due to changes in the storage area where the yeast bank was
borrowing space and because commercial yeasts are easier to buy
and use than they were 10 years ago. Plus many more strains
are also available.
The
PHC Yeast Collection - December 2006
Yeast Descriptions
Ale Yeasts
American Ale #1056
(Wyeast #1056) - Behaves
somewhat like a lager yeast by remaining active down to around
50F degrees and fermenting some minor sugars that ale yeasts
normally do not utilize. Ferments dry and finishes soft, smooth
and clean with a neutral flavor profile. The relative neutrality
of this strain makes it well suited for a wide range of styles
including light ales, American wheats, American Pale Ales, Alt
Biers, classic English Pale Ales, IPAs, Scottish Ales, Porters
and Stouts. This strain tolerates alcohol reasonably well and
therefore also can be used in Strong Ales (Scotch or English),
Imperial Stouts and Barleywines. A very well balanced, very slow
fermenting strain. Low to medium flocculation. Apparent
attenuation: 73 - 77%. (60-72F) (a.k.a. The Chico strain
used by Sierra Nevada Brewing) This yeast may be the same as
Seibel BRY-96. It has also been reported to be the old ale
strain used by Ballantine. Regardless of the source, American
Ale is an excellent all purpose yeast. If you are undecided as
to what beer to brew or what yeast strain to use, American Ale
will never let you down. In short, it IS a dandy!
PHC NOTES: An excellent ale strain that has
become a ìworkhorseî for a number of your fellow Companions.
Capable of producing clean beers (very low esters) at
temperatures as high as 75 degrees. Can mutate, producing beers
with heavy phenolic (turpentine-like) aromas and flavors!
Back to the Yeast List
British Ale #1098
A Good Ale and a Good
Lager by Ray Taylor
The yeasts of the month happen to be old
standbys. They were among the first pure liquid strains to be
released to homebrewers and are part of the original dozen
strains that formed the basis of the PHC yeast bank. Both
strains have performed well for us and many award winning beers
have been brewed with them.
British #1098 - There is a bit of confusion
concerning this strain. The Zymurgy yeast issue says that this
is a well rounded strain producing a complex flavor profile and
is especially suited for sweeter, maltier beers (ie. northern
style Bitters, Scottish Ales and Brown Ales). In contrast,
Wyeast says that 1098 ferments dry and crisp with a slight
tartness. It is well balanced and capable of fermenting at very
cool ale temperatures. Medium flocculation. Apparent
attenuation: 73 - 75%. (64-72F) (a. k. a. "The Whitbred
strain").
PHC NOTES: Very quick starting and rapidly
fermenting. One of the club's most popular yeast strain (and
deserving of the notoriety). A workhorse and a winner! British
Ale can become very "fruity" when used at higher
temperatures. Our experience with the strain seems to indicate
that it's characteristics are more in line with the Wyeast
description.
Back to the Yeast List
German Ale #1007
It's April - I Must Be
in Germany by Ray Taylor
German Ales are unique because well, they are
German Ales. In a land devoted to and known for its lagers,
these beers are rare and yet very tasty. German brewers
basically produce only two beer styles with top fermenting
yeasts - Alt and Kolsch. These beers are brewed in a small
region in the northeastern part of the country. In fact,
Germany's ale breweries are primarily localized in two cities.
Altbier calls Dusseldorf its home, while Kolsch can be enjoyed a
little farther south in Cologne. For anyone wishing to duplicate
these styles, choice of yeast is everything. Fortunately, the
PHC club yeast collection has just what you might be looking for
if you want to brew up one of these German classics.
German #1007 - A fine all purpose yeast.
Ferments dry and crisp with a complex yet mild flavor
(relatively neutral flavor profile). Truly a "top
fermenting" strain producing an extremely rocky head during
fermentation! Will ferment to 55 degrees. High flocculation.
Apparent attenuation: 73 - 77%. (55-66F) The source of this
yeast is unknown. OUR NOTES: Although excellent for German style
ales, several PHC members favor this strain for Brown Ales and
English Milds. It also makes very nice Pale Ales. This has been
one of the club's most popular yeast strains over the years.
Back to the Yeast List
London Ale #1028
This is another of the
dozen or so strains that started the PHC culture collection. It
was a popular strain early on but has fallen into a period of
disuse as we have collected newer ale strains. It is still a
solid English-type ale yeast that definitely deserves another
look and some renewed brewing attention.
London Ale #1028 - Adds a rich, distinctive
complexity that contributes a "woody" or "minerally"
flavor to the beer. Some diacetyl production. Excellent in
bitters, IPAs, brown ales, porters and stouts. Medium
flocculation. Apparent attenuation: 73 - 77%. (60-72F - optimum
68F). This is reported to be the strain from Bass Worthington
Whiteshield. OUR NOTES: The unique flavor profile produced by
this strain may be too much for some people. The "London
Strain" is both loved and hated. Try it yourself and form
your own opinion! Quite attenuative. Finishes dry, bringing out
the hops.
Back to the Yeast List
Special London #1968
Wyeast 1968: A Good All
Purpose British Ale Strain by Ray Taylor
Special London Yeast #1968 - Wyeast describes
this is a Fuller's strain but it is also reputed to be the
strain used by Youngs of London. This strain has been sold as
English London E.S.B. and London Ale II. It produces beers with
rich malty character and balanced fruitiness. Low attenuation
but high flocculation. Excellent for producing cask conditioned
ales. Apparent attenuation 67-71%. (64-72F). This strain is used
by two local Fargo-Moorhead breweries.
PHC NOTES: This strain flocculates quickly and
brilliantly. Beer finishes with a soft maltiness. Some club
members love this strain while others have had mixed results. It
should work well for all types of British Ales.
Back to the Yeast List
German Alt #1338
It's April - I Must Be
in Germany by Ray Taylor
German Ales are unique because well, they are
German Ales. In a land devoted to and known for its lagers,
these beers are rare and yet very tasty. German brewers
basically produce only two beer styles with top fermenting
yeasts - Alt and Kolsch. These beers are brewed in a small
region in the northeastern part of the country. In fact,
Germany's ale breweries are primarily localized in two cities.
Altbier calls Dusseldorf its home, while Kolsch can be enjoyed a
little farther south in Cologne. For anyone wishing to duplicate
these styles, choice of yeast is everything. Fortunately, the
PHC club yeast collection has just what you might be looking for
if you want to brew up one of these German classics.
German Alt #1338 - From Wissenschaftliche in
Munich, this strain adds a rich, complex flavor. Finishes very
malty producing a sweet, dextrinous, full bodied beer. Dense
rocky head produced during fermentation. Fermentation
temperature is considerably lower than for most ale yeasts
(60-72F) - Optimum temperature = 68F. High flocculation.
Apparent attenuation: 67 - 71%. (a.k.a. European Ale). This is
strain #338 from Wissenschaftliche Station. OUR NOTES: The
strain to use if you want to produce an authentic German Ale
(Alt or Kolsch). Ferments beer to a mild, sweet finish with a
fruity aftertaste. A long period of cold lagering will bring out
the best in this strain. This is a MUST!
Back to the Yeast List
Kolsch #2565
It's April - I Must Be
in Germany by Ray Taylor
German Ales are unique because well, they are
German Ales. In a land devoted to and known for its lagers,
these beers are rare and yet very tasty. German brewers
basically produce only two beer styles with top fermenting
yeasts - Alt and Kolsch. These beers are brewed in a small
region in the northeastern part of the country. In fact,
Germany's ale breweries are primarily localized in two cities.
Altbier calls Dusseldorf its home, while Kolsch can be enjoyed a
little farther south in Cologne. For anyone wishing to duplicate
these styles, choice of yeast is everything. Fortunately, the
PHC club yeast collection has just what you might be looking for
if you want to brew up one of these German classics.
Kolsch #2565 - A hybrid yeast with ale and
lager characteristics. Ferments well at moderate temperatures
(52-56F). Ferments at higher temperatures (64F) but can produce
sulfur at these temperatures. Beers produced with this strain
should have good maltiness, subdued fruitiness and a crisp
finish. Very low flocculation. Apparent attenuation 73-77%.
(56-64F) This strain was originally used by a brewery in Koln
(Cologne), Germany. OUR NOTES: The strain to use if you want to
produce an authentic Kolsch. It also can be used to produce
German Altbiers
Back to the Yeast List
Lager Yeasts
Bavarian Lager #2206
A Good Ale and a Good
Lager by Ray Taylor
The yeasts of the month happen to be old
standbys. They were among the first pure liquid strains to be
released to homebrewers and are part of the original dozen
strains that formed the basis of the PHC yeast bank. Both
strains have performed well for us and many award winning beers
have been brewed with them.
Bavarian #2206 - This strain is used by many
German breweries. It produces rich, complex flavors while
finishing clean and full bodied. Similar to Munich (#2308) but
brings out more of the malt and less of the hop character and is
less difficult to work with. Because of this, these strains may
be used interchangeably. An excellent choice for Bocks or
Oktoberfests. Medium flocculation. Apparent attenuation73-77%.
(Optimum temperature range: 48-58F). Source: Wissenschaftliche
Station 206.
PHC NOTES: Produces a clean, robust
German-style lager. Ferments to a full-flavored, crisp finish
without the soft bready flavor of some of the more delicate
lager yeasts
Back to the Yeast List
Bohemian Lager #2124
(Wyeast #2124) - The
traditional Saaz yeast from the Czech Republic.Ferments clean
and finishes with a rich residual maltiness. Finishes dryer than
the Czech Pils #2278. Excellent in high gravity pilsners. The
choice for a classic Continental Pilsner (Bohemian or German).
This strain is also capable of producing some very good Bocks/Doppelbocks.
Medium flocculation. Apparent attenuation 69-73%. (46-54F). This
is the Weihenstephan 34/70 strain. It is also reported to be the
EKU strain.
PHC NOTES: Very low ester and diacetyl
production compared to other lager strains in the collection
when used at temperatures of 50 degrees or less. A very good
lager strain. A definite winner!
Back to the Yeast List
California Lager #2112
So you say you would
like to try your hand at brewing lager beers but don’t have
the refrigeration capacity to do so. Well take a look at this
month’s featured strain. You may be surprised to find that a
good Oktoberfest, Bock, Pilsner or generic lager might not be
that far out of reach.
California Lager #2112 - This is a warm
fermenting bottom cropping strain. Ferments well to 65 degrees
while keeping lager characteristics. Finishes with a malty
profile. High flocculation, clears brilliantly. It should
produce some outstanding "steam-style" or California
Common Beers. Apparent attenuation: 69-73%. Ideal fermentation
temperature range: 58-68F. (a. k. a. "The Anchor
strain"). This is reported to be the lager strain used by
the Anchor Brewing Co.
PHC NOTES: Although by definition any of our
lager strains could be used to make a "steam beer",
this is the strain to use if you really want to capture the
essence of the style. Produces a "cleaner" beer at ale
temperatures (60 to 75 degrees) than any other lager yeast. Very
slow fermentation even at 62 - 68 degrees. Strain 2112 will
produce decent lagers at cool basement temperatures.
Back to the Yeast List
Munich Lager #2308
This is the strain from
Wissenschaftliche in Munich. It was one of the first pure
strains to be made available to American homebrewers. Munich
2308 is a complex strain that finishes smooth, soft, well
rounded, full-bodied and very malty. Can be unstable and is very
finicky. Must be taken through a strict temperature regime or it
will likely produce high levels of diacetyl (VERY UNDESIRABLE in
lagers). See The Fermenter - Vol.1 No.2 or the special zymurgy
yeast issue for details on the temperature requirements of this
strain. This strain makes a fine Munchner Helles. Also
recommended for dunkels, bocks and heavier German beers.
Apparent attenuation: 73-77% Medium flocculation. (48-56F -
optimum temperature=50F) (a. k. a. German Lager and Munich No.
308).
PHC NOTES: Accentuates the malty character of
a full bodied lager. Ideal for traditional German lagers. Not as
spicy as the Bavarian lager. Although this strain is purported
to be difficult to work with, it has produced some "award
winning" PHC beers. This strain is prone to diacetyl
production and warm "diacetyl rests" for 12 - 20 hours
at 60 - 65 degrees are recommended.
Back to the Yeast List
Wheat and Wine
Yeasts
Belgian Ale #1214
(Wyeast #1214 - An
abbey-style top fermenting yeast from Wyeast suitable for high
gravity beers (Dubbels, Tripels, Barleywines). A medium
flocculating strain that clears well. Apparent attenuation
72-76%. (58-68F).
PHC NOTES: Can ferment high gravity beers (up
to 1.080) and will leave a fruity character in the finished
product Caution! This strain will produce extremely high levels
of esters/phenolics if fermented above 68 degrees. VERY VIOLENT
FERMENTATIONS!!! This strain is reported to be the one used by
Chimay.
Back to the Yeast List
Trappist Ale YL A208
(YL #A08) - Another
abbey-style top fermenting yeast from Yeast Labs. This strain
also performs well under high gravity/high alcohol situations.
It is suitable for (Belgian Pale Ales, Dubbels, Tripels, Strong
Ales, Barleywines). High flocculation, clears well.
PHC NOTES: Ferments high gravity (up to
1.0100) wort very well and will leave a light fruity character
in the finished product. This strain ferments a little cleaner
than the #1214 leaving a pleasant but apparent phenolic
character in the finished beer. Several PHC award winning
Belgian Ales have been produced with this strain. A definite
winner! The source of this strain is currently unknown..
Back to the Yeast List
|
