This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers.
Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).
BEER STYLES: Stout and porter beer styles.
SPECIES: Saccharomyces Cerevisiae
- To activate, locate and move inner packet to a corner. Place this area in palm of one hand and firmly smack the package with the other hand to break the inner nutrient packet.
- Incubation is 1 day for every month after production date.
- Always make a yeast starter.
|Alcohol Tolerance||ABV 12%|
|Dosage||One pack / 19-20 L - Starter is recommended|
|Liquid / Dry||Liquid Yeast|
|Temperature||17 - 22°C|
|Attenuation||71 - 75%|
|Storage instructions||in cooler|
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The name Wyeast means a lot to our region, because it's the Native American name for Mt. Hood. According to legend, there was an epic battle between two brothers, Wyeast and Klickitat, over the beautiful Loowit. The struggle was so fierce that the Great Spirit transformed them all into mountains. Klickitat became Mt. Adams, Loowit became Mount St. Helens, and Wyeast became Mt. Hood. This region is rich in craft beverage and fermentation culture, and home to some of the best breweries in the world. Since 1986 Wyeast Laboratories in Hood River, Oregon, USA has been leading the way by providing premium fermentation products.