13,591
edits
Changes
udpated Inland Island
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===[[Inland Island Brewing & Consulting|Inland Island Yeast Laboratories]]===
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! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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| INISBCINIS-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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| INISBCINIS-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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| INISBCINIS-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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| INISBCINIS-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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| INISBCINIS-222 Belgian Gnome Ale || || 72-76 || High || 65-76 || High alcohol tolerance. Distinctive, estery and phenolic profile.
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| INISBCINIS-231 225 Belgian Gold American || Famous Belgian style brewery near Montreal || 7475-78 79 || Low Medium || 6465-80 || Very high alcohol tolerance. Yeast used to brew This yeast produces a beer that is dry with a classic strong ale in the Belgian traditionlow ester profile. High alcohol tolerance with mild phenols and fruity estersPhenolics increase as this yeast is fermented at higher temperatures.
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| INISBCINIS-241 231 Belgian Wit I Gold || || 7274-76 78 || Medium Low || 64-74 80 || High Very high alcohol tolerance. Used Yeast used to brew wit style beer. Notes of pear, apple, stone fruit, and a slight acidity/tartness classic strong ale in the finishBelgian tradition. Very top heavyHigh alcohol tolerance with mild phenols and fruity esters.
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| INISBCINIS-242 241 Belgian Wit Devil I || || 72-76 || Medium || 6264-75 74 || High alcohol tolerance. Similar Used to Belgian Wit I but with more phenols brew wit style beer. Notes of pear, apple, stone fruit, and clovea slight acidity/tartness in the finish. 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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| INISBCINIS-291 Farmhouse: Saison 242 Belgian Wit Devil || || 7472-79 76 || Medium || 7062-95 75 || High alcohol tolerance. A dynamic yeast that produces a wide range of Similar to Belgian Wit I but with more phenols and estersclove. Notes Very top heavy requiring a lot of extra space in the fermenter to prevent pushing all of the yeast out of strawberry, hay, and spice. Leaves the finish slightly tart and with an excellent mouth feelblow off tube.
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| INISBCINIS-292 Saison: Belgian I 251 French Ale || || 7668-80 75 || Low Med-High || 7063-95 73 || High alcohol tolerance. Traditional saison This strain isolated from produces a premier clean beer that complements malt with lower ester production than traditional Belgian Brewerystrains. Fruity, spicy, slightly tart, Excellent yeast choice for a Biere de Garde and leaves the specialty 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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| INISBCINIS-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.|-| INIS-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.|-| INIS-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.|-| INIS-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.|-| INIS-295 Saison: Phantom || || 74-79 || Low || 70-84 || This strain produces a saison with subtle spiciness and moderate ester production. The beer finishes dry and tart with no sluggishness like other Belgian Saison yeast.|-| INIS-296 Saison: Walloon || || 80-88 || Medium || 72-80+ || This strain produces mild acidity, subtle spicy phenols and some light “funk”. Wide range of phenol and ester production based on fermentation temperature.|-| INIS-297 Saison: Kveik || Norwegian farmhouse || 78-83 || High || 70-100+ || A Norwegian Farmhouse strain known for its high fermentation temperature range and above average flocculation. Yeast will produce very few aromatics at the lower temperature range.|-| INIS-298 Saison: Baron || France || 70-80 || Medium || 70-80 || A true Bier-de-Garde yeast from France. Yeast produces a briny flavor and notes of white pepper and straw.
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