Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentations. Use of yeast Nutrient or energizer is recommended.
Attenuation: not listed
Optimum Ferm Temp: 65-75°F - 18-24°C
Alcohol Tolerance: 12%
For more information on Wyeast Laboratories please follow this link to their website. https://www.wyeastlab.com/
Tip: New England IPA
Sold Out - $9.50
A unique Saccharomyces strain formerly classified as Brettanomyces that produces delicate, tart, tropical, mango and pineapple fruit characteristics. Attenuation: 85+% Flocculation: Low Optimum Ferm Temp: 75-85° F (24-29° C) Alcohol Tolerance:...
OLY-091: Another unique kveik originating from the farmhouses of Norway. We preserved the original blend of strains to bring the best possible complexity. Hornindal produces an intense tropical flavor and aroma with...
OLY-061: A traditional Norwegian farmhouse strain from the Gjernes farmhouse, its character changes little over its broad temperature range, like HotHead™ (OYL-057), but with orange citrus notes. It is non-phenolic...
Filling the gap between our English I and English II, the Ringwood ale shows a medium attenuation profile, good flocculation, and typical English fruity esters, especially at somewhat temperatures. Attenuation:...