A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile.
Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete.
This strain can be a slow starter and fermenter.
BEER STYLES: Porters, Stouts, Brown Ales, American IPAs
SPECIES: Saccharomyces Cerevisae
- 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 10%|
|Dosage||One pack / 19-20 L - Starter is recommended|
|Liquid / Dry||Liquid Yeast|
|Temperature||18 - 23°C|
|Attenuation||68 - 72%|
|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.