13,696
edits
Changes
added Inland Island and Jasper yeast cultures
| GY077 Quebec Abbey Ale || Canadian Brewery || 75-83 || Medium || 68-80 || From one of the first breweries in North America to create a successful line of traditional Abbey style ales. This Belgian ale yeast creates a malt forward beer with subtle fruity esters and a very small amount of clove notes. Robust attenuation makes this yeast an excellent choice for low or high gravity beers where a slightly sweet malty finish is desired. Perfect for the Belgian Dubbel and Tripel styles.
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===[[Inland Island Brewing & Consulting]]===
{| class="wikitable sortable"
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! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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| INISBC-201 Belgian Monk Ale I || Monastery brewery in Southern Belgium || 72-76 || Medium || 68-78 || High alcohol tolerance and plum like notes create great dark Belgian beers.
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| INISBC-202 Belgian Monk Ale II || || 73-77 || Medium || 65-75 || High alcohol tolerance. Beer ferments clean with a full body and full malt flavor. Notes of dried fruit.
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| INISBC-203 Belgian Monk Ale III || Monastery brewery || 74-78 || Medium || 64-78 || High alcohol tolerance. Isolated from a world class monastery brewery known for brewing high gravity ales with complex esters and phenols.
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| INISBC-204 Belgian Monk Ale IV || || 73-77 || Medium || 65-75 || High alcohol tolerance. Used to brew a beer with a dry and acidic finish but otherwise clean.
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| INISBC-222 Belgian Gnome Ale || || 72-76 || High || 65-76 || High alcohol tolerance. Distinctive, estery and phenolic profile.
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| INISBC-231 Belgian Gold || || 74-78 || Low || 64-80 || Very high alcohol tolerance. Yeast used to brew a classic strong ale in the Belgian tradition. High alcohol tolerance with mild phenols and fruity esters.
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| INISBC-241 Belgian Wit I || || 72-76 || Medium || 64-74 || High alcohol tolerance. Used to brew wit style beer. Notes of pear, apple, stone fruit, and a slight acidity/tartness in the finish. Very top heavy.
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| INISBC-242 Belgian Wit Devil || || 72-76 || Medium || 62-75 || High alcohol tolerance. Similar to Belgian Wit I but with more phenols and clove. Very top heavy requiring a lot of extra space in the fermenter to prevent pushing all of the yeast out of the blow off tube.
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| INISBC-291 Farmhouse: Saison || || 74-79 || Medium || 70-95 || High alcohol tolerance. A dynamic yeast that produces a wide range of phenols and esters. Notes of strawberry, hay, and spice. Leaves the finish slightly tart and with an excellent mouth feel.
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| INISBC-292 Saison: Belgian I || || 76-80 || Low || 70-95 || High alcohol tolerance. Traditional saison strain isolated from a premier Belgian Brewery. Fruity, spicy, slightly tart, and leaves the beer dry. Known for stalling towards the end of the fermentation around 5-7 plato, but with additional heat and time will finish.
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| INISBC-293 Saison: Belgian II || || 78-85 || Medium || 68-78 || Medium alcohol tolerance. Strain is more fruity than Belgian I but from a similar source. Rumored to be a part of a mixed fermentation. This isolated strain is more reliable than Saison:Belgian I but with less depth.
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| INISBC-294 Saison: French || || 77-83 || Low || 77-83 || High alcohol tolerance. A saison yeast that produces more phenols than the Belgian Saison strains. Notes of pepper and citrus along with other spices. Leaves behind a pleasant mouthfeel in the beer despite being highly attenuative. It is less likely to stall than the Belgian Saisons.
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===[[Jasper Yeast LLC]]===
{| class="wikitable sortable"
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! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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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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| 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 until what gravity this yeast will ferment. We do know that it attenuates very well, and the inital tests have indicated that can ferment easily to 10% ABV.
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| JY31 - Nova Ale Yeast || Ashburn, Virgina || 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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| JY31 - Nova Ale Yeast || Northern Virgina || 75-80 || Low || 75+ || A new NOVA Ale yeast! This yeast differs from JY031 Nova Ale Yeast 1 by being slight more toned down in the aromatics and flavor department. Isolated in Northern Virginia, this strain is truly local. Power to VA! Since this is a new variety of Saccharomyces cerevisiae, this strain has not been fully characterized yet. Feel free to share your information with us if you use this strain!
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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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