Optimum Ferm Temp: 63-75°F - 17-24°C
Alcohol Tolerance: High - Up to 12%
Yeast is packaged in 125mL vessels and contains 200 billion yeast cells per pitch.
Escarpment Labs was started in 2013 by three fine fellows in Ontario. Richard Preiss started isolating the yeast strains he used in his homebrewing. This piqued the interest of his labmate Angus Ross - also a homebrewer and beer geek. Soon enough, they were both isolating yeasts from bottles of beer as well as the Ontario wilderness, resulting in a large and diverse strain collection. We now have an expansive collection of both innovative and in-demand yeasts - some available now, with many more in the development pipeline. Nate Ferguson, an instructor at the Niagara College Brewmaster Program, has since joined the team, his technical expertise in all things beer and yeast helping us to produce high-quality cultures on an industrial scale.
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This is a classic Scottish ale strain, typically used for strong and malty cold-weather brews, but also quite useful as a general purpose ale strain. This strain can ferment colder...
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 Flocculation: Med Optimum Ferm Temp:...
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Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile. Attenuation:...
For removal of beer stone and scale. Directions: Use at rate of 1 oz. per gallon of water. Allow contact time of 10 min. Drain and allow the surface to...