13,592
edits
Changes
added Craft Cultures
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| BB22204 - ''S. arlingtonesis'' || Wild yeast starter jar in Arlington, VA || High || NA || 60-70 || This culture ferments extremely cleanly in the low 60’sF (Kolsch and Lager hybrids), and subtle fruity/citrus esters in the higher end of the Ale fermentation range (wheat-centric beers). May produce sulfur aromas during primary fermentation, but those will be eliminated within a couple weeks (allow longer aging if fermenting at lower temperatures). S. arlingtonesis is a higher attenuator than most ale strains, so adjustments made need to be made to grain bills or mash temperatures if a drier beer is not preferred.
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===[[Craft Cultures]]===
{| class="wikitable sortable"
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! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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| CCYL113 - Belgian Saison Ale Yeast || || || || || This yeast strain contributes clove flavor and aroma to the finished product. Fruity aromas are also experienced. Commercial pitches only.
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| CCYL114 - Belgian Ale Yeast || || || || || To produce any great distinctive Belgian style beer, do ferment with the Belgian Ale Yeast. Flavors emanating from beer produced by this yeast are rich in both spice and phenols and are mildly fruity. Commercial pitches only.
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| CCYL115 - Trappist Ale Yeast || || || || || The Trappist Ale Yeast has a unique fruit and plum flavor and aromas. It performs well in high gravity brews. Commercial pitches only.
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| CCYL116 - Belgian Wit Ale Yeast || || || || || The original yeast used to produce Belgian witbier and a variety of other belgian style ales. Commercial pitches only.
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| CCYL120 - French Saison Ale Yeast || || || || || The French Saison Ale Yeast is a versatile strain that works great for Saison or farmhouse and other Belgian style beers where aromatic (estery), peppery, spicy and citrusy flavors are desired. Commercial pitches only.
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| CCYL121 Abbey Ale Yeast || || || || || Used to produce Trappist, Belgian, Belgian doubles and triples This yeast contributes a fruity characteristics. Excellent alcohol tolerance for high gravity beers. Commercial pitches only.
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| CCY126 French Ale Yeast || || || || || Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers. Commercial pitches only.
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| CCYL128 - Belgian Saison Ale Yeast Blend || || || || || The Belgian saison ale yeast blend has some phenolic and clove-like flavor and aroma characteristic and more fruity esters than CCYL113. Ferments faster than CCYL113. Commercial pitches only.
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| CCYL129 - Eagle River Ale Yeast™ || || || || || Michigan indigenous. The Eagle River Ale Yeast is the second in a series of indigenous Michigan strains. It was isolated from the shore of Lake Superior near Eagle River Michigan. This yeast will produce excellent Belgian style ales. This yeast is rich in both spice and phenols exhibits predominantly fruity esters, similar to a Belgian ale strain. Commercial pitches only.
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| CCYL130 - Keweenaw Ale Yeast™ || || || || || Michigan indigenous. The Keweenaw Ale Yeast is the third in a series of indigenous Michigan yeast strains. This yeast was isolated in Michigan's Keweenaw Peninsula. It has prominent spicy phenolics and some fruity esters, very reminiscent of a Saison yeast. Commercial pitches only.
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| CCYL131 Belgian Wit Ale 2.0 || || || || || Less Belgian-like phenolics than CCYL116 and more spicy. Will leave a bit more sweetness, and flocculation is higher than CCYL116. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers. Commercial pitches only.
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| CCYL134 Rock Cut Ale Yeast™ || || || || || Michigan indigenous yeast coming soon. Commercial pitches only.
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| CCYL138 Rock Cut Ale Yeast II™ || || || || || Michigan indigenous yeast coming soon. Commercial pitches only.
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