13,591
edits
Changes
updated SouthYeast
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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| P1 Musserweissen || Dwarf Peach (South CarolinaClemson, SC) || 78.7% || Low || || Use for Wit, Heffe, Saison, Kölsch. "Medium" acidity. Banana, peach esters; citrus peel and clove phenolics. 4-6 weeks in primary. Hazy, notes of champagne <ref name="SouthYeast">[https://www.dropbox.com/s/wg9iotmkqdgli28/Strain%20Catalog%202014-07-22.pdf?dl=0 SouthYeast Labs Yeast Catalog. Retrieved 3/2/2015.] </ref>.
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| N3 Native Cider || Nectarine (South Carolina) || 83.2% || High || || Use for light Belgian ales, cider, wine. "No acidity". Apple cider esters; light pepper spice phenolics. 3-4 weeks in primary <ref name="SouthYeast"></ref>.
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| B3 Farmhouse Ale || Blueberry (South CarolinaClemson, SC) || 79.3% || Low || || Use for saison, farmhouse ales. "Medium acidity". Tart esters; straw spice phenolics. 4-6 weeks in primary . It produces notes of straw and spice - enough to pique the palate but not enough to offend. It even produces enough acid to leave a noticeable tartness in the beer. It will leave the beer hazy with yeast at the end of its 4-6 week fermentation <ref name="SouthYeast"></ref>.
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| HS2 New Abbey Ale || Honeysuckle (TennesseeWalland, TN) || 78% || Medium || || Use for Belgian and Abbey type ales. "Low acidity". Red wine esters; cracked pepper corn phenolics. 3-4 weeks in primary. Full flavor and complex. <ref name="SouthYeast"></ref>. |-| N1 Native Strong Ale || Nectarines (Clemson, SC) || || High || || N1 was one of the first wild yeasts we ever captured and a good portion of why we fell in love with wild yeast. N1 is our workhorse yeast, finishing semi-dry and clean with a hint of champagne. It flocculates well after 3-4 weeks. Good for pale ales, strong ales, mead and cider.
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