13,591
edits
Changes
adding Saccharolicious strains
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| HS2 New Abbey Ale || Honeysuckle (Tennessee) || 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>.
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===[[SouthYeast Labs]]===
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! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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| Demonical || || || || || Popular yeast strain from a well-known Belgian brewery. Because of its ester-dominated fermentation profile, this yeast strain is often used in strong belgian ales. Other beer styles where this yeast strain can be used are Belgian-style IPA, Belgian blond and tripel.
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| Trappist O || || || || || Relatively clean Belgian yeast from a Trappist brewery in the Ardennes. A good choice for most Belgian ales, but especially strong pale belgian ales. In combination with Brett I, this strains can be used for brewing Belgian specialty ales.
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| Wheat I || || || || || Belgian wit yeast from a brewery in West Flanders.
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| Castle || || || || || Alcohol tolerant yeast strain suitable for strong and sweet ales. This yeast strain originates from a West Flemish brewery.
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| Gnome || || || || || Yeast strain from a brewery in the Belgian Ardennes. Very versatile strain that fits most Belgian ale styles because of its balanced fermentation profile.
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| Pixie || || || || || Slightly phenolic and spicy yeast strain from West Flandres. This is a versatile yeast strain that fits both malty and hoppy beers.
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