13,586
edits
Changes
updated OYL-026
| Biere de Garde (OYL-039) || || 74-79 || Low || 70-84 || Ferments well with low to moderate ester production and subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Compares to WY3725. Commercial pitches only.
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| French Saison (OYL-026) || || 77-83 || Low || 65-77 || Versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers. Compares to WY3711. Determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var_diastaticus|''Saccharomyces cerevisiae'' var ''diastaticus'']] <ref name="preiss_diastaticus" />. Commercial pitches only.
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| Grand Cru (OYL-023) || || 72-76 || Low || 63-76 || Widely used strain in the production of Witbier, Grand Cru, sweet mead and cider. Produces spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits. Compares to WLP720 and WY3463. Commercial pitches only.