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Wyeast Spring Collection

Posted by Neil Bamford, April 19th, 2020 | 0 Comments

SPRING 2020 | LIMITED RELEASE APRIL – JUNE

Looking for something a little different? Our Spring Savor Private Collection captures the essence of longer days, brighter skies and the arrival of new blooms. Flavor profiles in this collection are dry, hoppy and in some cases fruity—ideal for warmer afternoons outdoors. You’ll find this quarter’s exclusive strains as a limited release for home enthusiasts and with shorter lead times for the pros.


1217-PC WEST COAST IPA is a strain ideally suited to the production of West Coast-style American craft beers. Thorough attenuation, temperature tolerance, and good flocculation make this an easy strain to work with. Flavor is balanced neutral with mild ester formation at warmer temperatures, allowing hops, character malts, and flavorings to show through.

Beer Styles: American Pale & Brown Ales, American IPA, Red IPA, Double IPA, Scottish Light, Scottish Heavy, Scottish Export, Wee Heavy
Apparent ABV Tolerance: 
10%
Flocculation: Medium-High
Apparent Attenuation: 73-80%
Temperature Range: 62-74°F (17-23°C)

Species: Saccharomyces cerevisiae


The 3031-PC SAISON-BRETT BLEND, a blend of two saison strains and Brettanomyces creates a dry and complex ale. Classic earthy and spicy farmhouse character meets tropical and stone fruit esters. Aging brings elevated Brett flavor. Expect high attenuation with this blend.

Beer Styles: A blend of two saison strains and Brettanomyces creates a dry and complex ale. Classic earthy and spicy farmhouse character meets tropical and stone fruit esters. Aging brings elevated Brett flavor. Expect high attenuation with this blend. 
Apparent ABV Tolerance: 
12%
Flocculation: Low
Apparent Attenuation: 80-90%
Temperature Range: 65-80°F (18-26°C)

Species: S. cer. var. diastaticus & Brettanomyces


The 5223-PC LACTOBACILLUS BREVISunlike most lactic acid bacteria used in brewing, this species will tolerate higher levels of IBUs in wort. This strain is excellent for remixing the profile in a Lambic-style or Flanders Red Ale, or for kettle souring wort for a balanced Berliner Weisse.

Temperature Range: 60-95°F (15-35°C)

 

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