13,585
edits
Changes
update to Jasper Yeast
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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| JY029 JY008 - Saint Nicholas, Belgian Wit Ale I || Hoegaarden Poperinge, Belgium || 70-77 78 || Low Med-High || 6368-76 78 || Spicy he yeast is very fruity and phenolicdoes well on a wide range of temperatures. At the lower temperatures maltiness comes more forward, with a nice estery finishand at the higher range yeast esters are more pronounced. <ref name="Jasper_Yeast">[https://jasperyeast.com/yeast/belgian "Belgian Yeast Strains". Jasper Yeast Website. Great for witbier]</ref>|-| JY011 - Belgian Ale II || Antwerp, Grand CruBelgium || 73-78 || Med-High || 62-style wit 74 || Rumored to originate from a famous brewery in Antwerp. Comparatively clean and specialty beersversatile. Produces less aromatics than other Belgian Stylesyeasts, mainly and is therefore more suited for malt-driven beers and Belgian Wit and Grand-Crustyle pale ales, but does well in Blondestill carries the Belgian aromatic flair. <ref name="Jasper_Yeast" />|-| JY027 - Belgian Ale V, Scourmont || Belgium || 76-81 || Med-High || 62-74 || Trappist yeast from one of the six Trappist breweries from Belgium. Strong fruity esters at elevated fermentation temperatures, Belgian Tripel but more subdued and Specialtyspicy at lower fermentation temperatures. <ref name="Jasper_Yeast" />
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| JY031 - Nova Ale Yeast || Ashburn, Virginia || 71-80 || Very low || 68-85 || A true local strain! Isolated in Ashburn, Virginia in 2008. The first native Virginia yeast used in commercial beer since prohibition (Farmwell Wheat and Native Son, both Lost Rhino Brewing Company). Higher fermentation temperatures are preferred with this strain. Producer of high levels of fruitiness above 26 ºC (80 ºF), earthy notes are present at lower fermentation temperatures (20 ºC, 68 ºF). Since it is a wild Saccharomyces cerevisiae strain one can expect drift when repitched for many generations.
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| JY056 - Poperinge Saison || Famous Brasserie in Southern Belgian/Northern France region. || 79-85 || Very low || 65-77 || Aggressive, attenuative and outspokenly estery and peppery. Great for Saison and Farmhouse style beers at higher temperatures, in the lower range good for more traditional Belgian styles. Good to finish off a beer that has problems fermenting with another yeast.
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| JY064 - Belgian Ale VII || Belgium || 70-80 || Low || 59-75 || Belgian Abbey yeast producing intense esters at higher temperatures, and strong spice notes at lower temperatures. <ref name="Jasper_Yeast" />
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| JY104 - Benedict Abbey || Small brewery in Flemish Brabant, Belgium. || 75-80 || Low || 68-77 || JY104 was handed to Jasper Akerboom when he toured some small microbreweries in the Netherlands and Belgium by a friendly microbrewer. This strain originally belonged to a small brewery in Flemish Brabant in Belgium. The brewery was acquired by a large macrobrewery, and management decided to do away with this precious yeast. Fortunately passionate homebrewers and beer enthusiasts were able to keep some of the yeast going and you can use it now as well! This strain ferments fast, and aggressive. It can be under pitched easily, and attenuates deep. Great esters and phenols, can be slightly peppery. Flocculates slow, but can withstand spunding without a problem. This yeast is great for lighter colored Belgians, but is great for darker Belgians as well. This strain has not been fully characterized, so we do not know what gravity this yeast will ferment. We do know that it attenuates very well, and the initial tests have indicated that can ferment easily to 10% ABV.
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| JY146 - Protocetid Ale || Calvert Marine Museum in Solomons, MD. || >80 || Very low || max 90 || This yeast is the famous strain isolated from the Calvert Marine Museum in Solomons, MD. This strain was isolated from Protocetid bone, discovered by Jason Osborne, the president and co-founder of Paleo Quest, a non-profit citizen-science organization for the advancement of the sciences of paleontology and geology through material contributions to museum collections, field exploration, scientific publication and education. This yeast is used for the famous Lost Rhino Brewing Company Bonedusters Ale. This yeast is hard to work with, it has the tendency to stop fermenting for a week after 30% attenuation, after which it picks back up and finishes out. Not for the faint of heart! Expect a Belgian character, with some tartness. Keep the desired ABV low during your recipe development, this strain is not suited for high-gravity worts. Finishes crisp and fruity, with a pleasant fizz.
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| JY164 - Belgian Ale XIV || East Flanders, Belgium || 75-80 || Low || 65-80 || Well suited for Golden Strong and other Belgian styles that do well with a spicy yeast strain. Can resist high ethanol concentrations. <ref name="Jasper_Yeast" />
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| JY206 - Belgian Ale XV || Ardennes, Belgium || 73-77 || High || 65-77 || Suitable for a wide variety of Belgian styles, depending on fermentation characteristics and grain bill. Tends to be spicy and fruity, with spiciness being on the forefront at lower fermentation temperatures, and estery at the higher range. <ref name="Jasper_Yeast" />
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| JY207 - Belgian Wit I || Hoegaarden || 70-77 || Low || 63-76 || Spicy and phenolic, with a nice estery finish. Great for witbier, Grand Cru-style wit and specialty beers. Belgian Styles, mainly Belgian Wit and Grand-Cru, but does well in Blonde, Belgian Tripel and Specialty. <ref name="Jasper_Yeast" />
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| JY240 - Belgian Ale VIII, Sixtus || Belgium || 78-86 || Low || 70-80 || Arguably the most used Trappist yeast outside of the original brewery. Well suited for the dryer Belgian styles such as Belgian Pale, Blonde, Tripel and Golden Strong. <ref name="Jasper_Yeast" />
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