13,594
edits
Changes
added SafeAle WB-06
| [http://www.fermentis.com/wp-content/uploads/2015/12/Safbrew-BE-256-en.pdf Safbrew BE-256 Dry] || Fermentis || || 82 || High || 12-25°C (53.6-77°F) ideally 15-20°C (59-68°F) || Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas. To maintain the aromatic profile at the end of the fermentation, we do recommend to crop the yeast as soon as possible after fermentation.
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| [http://www.fermentis.com/wp-content/uploads/20172018/0402/SafAle-BE-134_EN134_Rev2.pdf SafAle BE-134] || Fermentis || || 90 || Low || 25-29°C (77-84°F) || This typical yeast strain is recommended for Belgian Saison-style beers and is characterized by a particularly high attenuation. It gives fruity aromas with a spicy character such as clove notes. This strain will produce highly refreshing and drinkable beers. Confirmed by the company to be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']] <ref>[http://fermentis.com/wp-content/uploads/2018/02/SafAle-BE-134_Rev2.pdf Fermentis BE-134 Spec Sheet. Retrieved 02/10/2018.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1890957430932462/ Private email correspondence with a Fermentis representative by Jeremy Johns; email forwarded to Dan Pixley for verification. 11/21/2017.]</ref>. This might be the same strain as WY3711. |-| [http://fermentis.com/wp-content/uploads/2018/02/SafAle-WB-06_Rev1-1.pdf SafeAle WB-06] || Fermentis || || 86 || Low || 18-24°C (64-75 °F) || This typical yeast strain is recommended for wheat beer fermentations and produces subtle estery and phenol flavor notes (POF+) such as clove notes typical of wheat beers. Confirmed by the company to be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']] <ref>[http://fermentis.com/wp-content/uploads/2018/02/SafAle-WB-06_Rev1-1.pdf Fermentis BE-134 Spec Sheet. Retrieved 02/10/2018.]</ref>
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| Danstar Belle Saison - DRY || Lallemond || || High || || 59-95 <ref name="Coppet" /> || Belle Saison is also a prodigious sulfur producer, so extended conditioning may be necessary. Verified to be ''Saccharomyces cerevisiae var. Diastaticus'', and killer neutral <ref name="Coppet">Marie, Coppet from Lallemand. Private correspondence with Martin Etchart; forwarded to Dan Pixley</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1561762887185253/?comment_id=1561820080512867&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Conversation on MTF with Pierre Hugo Houle regarding Danstar Belle Saison yeast. 01/25/2017.]</ref><ref>[http://www.lallemandbrewing.com/product-details/belle-saison-beer-yeast/ Lallemand Brewing website. "BELLE SAISON BELGIAN SAISON-STYLE YEAST". Retrieved 11/20/2017.]</ref>. Belle Saison yeast is killer neutral, which means that killer wine strains will not kill it <ref name="Coppet" />. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1561762887185253/ this MTF thread] for more information on this strain. This might be the same strain as WY3711 <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1890135267681345/?comment_id=1890160854345453&comment_tracking=%7B%22tn%22%3A%22R1%22%7D MTF Thread on Belle Saison. 11/20/2017.]</ref>.