Wyeast Catalogue

Wyeast Private Collection 3rd Quarter 2012

Posted by Neil Bamford, July 9th, 2012 | 0 Comments


Wyeast 3191-PC Berliner-Weisse Blend
Beer Styles: Lambics, Geuze, Fruit Lambic, Flanders Red Ale
Profile: This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.
Alc. Tolerance                        6% ABV  
Flocculation                           low
Attenuation                           73-77%              
Temp. Range                          68-72°F (20-22°C)

Wyeast 3726-PC Farmhouse Ale Yeast
Beer Styles: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale
Profile: This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.
Alc. Tolerance                       12% ABV
Flocculation                          medium
Attenuation                        74-79%        
Temp. Range                      70-84°F (21-29°C)

Wyeast 3789-PC Trappist Blend
Beer Styles: Belgian Specialty Ale, Belgian Pale Ale, Flanders Red, Oud Bruin
Profile: A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.
Alc. Tolerance                12% ABV
Flocculation                   medium
Attenuation                  75-80%
Temp. Range                68-85°F (18-30°C)

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