13,591
edits
Changes
updated Imperial attenuation values
| A20 Citrus || || 74-78 || Low || 67-80 || When you want to use Brett, but you don’t. Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production. As funky as saccharomyces gets. Rumored to be the same as Sacch Trois <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1162835440411335/?comment_id=1162841227077423&offset=0&total_comments=9&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Conversation on MTF. 10/13/2015.]</ref>.
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| B48 Triple Double || || 74-78 || Medium || 65-77 || The perfect strain for your classic abbey ales. Triple Double produces moderate esters with low to no phenolic characteristics. This strain is tried and true and works perfectly in a production environment. Keep an eye on Triple Double, it likes to sit on top of the wort throughout fermentation which may result in a slow fermentation.
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| B64 Napoleon || || 77-83 || Low || 65-78 || This yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas. Yeast settling times can be long, usually requiring filtration for bright beers.
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| B45 Gnome || || 72-76 || Medium-High || 65-75 || The Gnome is the yeast for brewing Belgian inspired beers in a hurry. This strain is extremely flocculent and drops out of the beer quickly after fermentation. Gnome produces a nice phenolic character that goes well with hops, as well as with caramel and toffee flavors. Great for Belgian ales that need to be crystal clear without filtration.
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| B51 Workhorse || || 72-77 || Medium || 65-75 || Saison…no problem. Belgian stout, double… yep. Workhorse is the strain to use for a wide variety of brews. Super clean, this fast-attenuating strain has good flocculation characteristics. High alcohol tolerance makes this a great option for big Belgian beers.
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| B56 Rustic || || 72-76 || Medium || 68-80 || This unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important. Rustic typically produces a lot of bubblegum and juicy aromas that compliment complex maltiness.
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| B63 Monastic || || 74-78 || Medium-Low || 68-78 || This strain is a beautiful yeast for fermenting abbey ales, especially quads; high alcohol and dark Belgian beers. Monastic will produce beers with a high level of phenolic character and esters. It can be slow to begin fermentation but will easily dry out high gravity worts. This strain is a low flocking strain, so expect it to stay suspended for a long time.
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| B53 Fish Finder || || 74-78 || Medium || 65-73 || The classic choice for a Belgian IPA. Fish Finder has a very mild phenolic character balanced with moderate fruitiness. Often used for primary and then finished with a secondary Brettanomyces yeast.
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| B44 Whiteout || || 72-76 || Medium-Low || 62-72 || This is the strain for Belgian Wit style beers. Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than normal fermentation.
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