YEAST DESCRIPTIONS GUIDE - BSI

1 YEAST DESCRIPTIONS GUIDEThe price list is for common quantities ordered, however we can growANYpitchable quantity you starter quantity is a to make special shipping arrangements or have questions about ourproducts?Pleasecall.*10% price increase for wild yeasts and blends. Please call for SUBJECT TO CHANGE WITHOUT NOTICE(07/2017)COMPLETE YEAST LISTA ugustiner Lager72-74% apparent attenuation medium flocculation 52-62 F fermentation rangeFrom the famous brewery in diacetyl and sulphur Lager72-74% apparent attenuation medium flocculation 50-54 F fermentation rangeFrom the famous brewery in HerrschingAndechs Weizen73-77% apparent attenuation low flocculation 64-70 F fermentation rangeProduces a rich spicy weizen character, rich in clove, vanilla, choice for weiss, weizenbock, and American wheat PRICESS hipping charges not included.*For other amounts please not offeredbarrels1234567891020304050starter ------------------$104------$114$143$163 $203$223pitchable$94$112$130$148$166$184 $202$220$238$256$436$606$776$946 WHAT YOU MIGHT PAY ELSEWHEREE xtra charge for rush ordersExtracharge for strains not on the not offeredbarrels1234567891020304050starter ---------------------------------------- --pitchable$101$145------------$208----- -$296$486$648$826$1011 Ettal Lager no specifications available From the famous Abbey brewery in Bavaria.

2 GermanyWeltenburg Lager no specifications available From the famous Benedictine Monastery brewery in Bavaria, Germany68 German Wheat73-77% apparent attenuation low flocculation 64-70 F fermentation rangeUnique top-cropper. Produces the classic spicy weizen character, rich in clove, vanilla, original wheat strain from a German choice for weiss, weizenbock, and American wheat apparent attenuation medium flocculation broad fermentation rangeDemonstrates full attenuation with low concentrations of fruity and estery profile; appropriate for a wide range of ales and Champagne 39-95 F fermentation range The world's most widely-used champagne profile; fast fermenter. Restarts stuck tolerance is over 18%.3470 German Lager73-77% apparent attenuation medium flocculation 46-54 F fermentation rangeThe original lager from the German clean and malty, with rich residual maltiness in high-gravity pilsner choice for German and American bock, German pilsner and oktoberfest choice for the rest of the lager Ale72-76% apparent attenuation high flocculation 65-85 F fermentation rangeDistinctive, estery and phenolic is very bruxellensis var.

3 DreiHighly aromatic brett takes extensive aging to produceBrettanomycesbruxellensisMedium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers andlambicsBrettanomyceslambicusHigh intensity Brett character. Know to produce the horsey aroma characteristic of Brettanomyces strain used in secondary fermentation for Belgian style beers and intensity Brett characterLactobacillus delbrueckiiA lactobacillus bacteria that produces a clean lactic sournessBSI-96 AleHighapparent attenuation medium flocculation 66-72 F fermentation rangeFrom AmericaYieIds a clear beer with a clean Alt no specifications available The original alt from the German Pub Ale74-76% apparent attenuation medium flocculation 60-70 F fermentation rangeClassic American small-brewery big, soft, well-rounded malt diacetyl and ester support the silky profile, even in well-hopped for American redand pale White Ale74-76% apparent attenuation low flocculation 64-70 F fermentation rangeSmooth with an exceptionally, round.

4 Clean malt profile makes it an integral part of true unfiltered wheat goodfor American-style Ale69-73% apparent attenuation high flocculation 64-74 F fermentation rangeFrom Ringwood. Extremely malty profile; finishes estery and oxygen requirements and poor stability in for American brown and English pale Ale73-77% apparent attenuation low flocculation 55-66 F fermentation rangeFerments dry and crisp, leaving a complex yet mild choice for American fruit and wheat ales and for German alt and kolsch White Ale74-78% apparent attenuation low flocculation 60-72 F fermentation rangeFrom Zum Uerige; used by Widmer. True , with a slightly tart, crisp choice for American Ale III71-75% apparent attenuation high flocculation 64-74 F fermentation rangeEnhances malt and hop profiles; finishes fairly cropping strain; fruity, very light, soft, balanced choice for English pale ales, second choice for stout Ale I73-77% apparent attenuation medium flocculation 60-72 F fermentation rangeFrom Worthington Whiteshield.

5 A rich, minerally profile with a bold, woody, crisp choice for stout ales. Good choice for British pale Ale III67-71% apparent attenuation high flocculation 65-75 F fermentation rangeProduces a malty, mildly fruity ale with good depth and Ale II73-76% apparent attenuation high flocculation 63-75 F fermentation rangeTypical British ale fermentation flavor with clean, crisp, dry choice for bitter alesand German Ale73-76% apparent attenuation high flocculation 60-72 F fermentation rangeSame source as Wissenschaftliche Station 338. Full-bodied, complex; finishes very a dense, rocky head during fermentation. Best choice for American brown choice for American fruit and wheat Ale73-77% apparent attenuation medium flocculation 60-72 F fermentation rangeSame source asBSI-96. Very well-balanced, fermenting dry and finishing soft, smoothand all-around choice; best for American pale and amber ales and British IPA apparent attenuation low flocculation 54-64 F fermentation rangeFrom K ln.

6 A hybrid of ale and lager excellent maltiness, subdued fruitiness and a crisp well at moderate choice for kolsch lagers; second choice for Ale II67-71% apparent attenuation high flocculation 64-72 F fermentation rangeRich, maltycharacter and balanced flocculant that additional aeration and agitation is excellent choice for cask-conditioned pale and amber Taylor Ale67-71% apparent attenuation high flocculation 64-72 F fermentation rangeThis strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famouslybalanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without Microbrewery Ale72-76% apparent attenuation high flocculation 60-72 F fermentation rangeSourced from San Francisco. Fruitier and more flocculant than A-56 American , clean, slightly nutty with a slight tartness at the choice, after A-56, for American pale on Thames Ale72-76% apparent attenuation medium flocculation 62-72 F fermentation rangeFrom Henley on Thames.

7 Rich, complex flavor profile and clean, light-malt choice for classic English bitter ales. Good choice for English strong and stout Ale69-73% apparent attenuation high flocculation 55-70 F fermentation rangeFrom a famous Scottish brewery. Ideally suited for Scotch and high-gravity ales of all Ale71-75% apparent attenuation medium flocculation 64-72 F fermentation rangeClean, smooth and residual diacetyl and choice for stout and porter choice for West Coast amber ales and Scotch Ale73-75% apparent attenuation medium flocculation 64-72 F fermentation rangeFerments dry and crisp; slightly tart but well-balanced down to 65 for English bitter and barleywine Ale68-72% apparent attenuation high flocculation 64-75 F fermentation rangeMildly malty and slightly fruity; not as tart and dry as A-98 British well without Ale72-76% apparent attenuation medium flocculation 68-78 F fermentation rangeFrom a Trappist brewery.

8 High ester for high-gravity, dubbel, trippel and barleywine apparent attenuation high flocculation 65-85 F fermentation rangePhenolics develop with higher fermentation fruitiness and complex, spicy classic Belgian ale Wheat72-76% apparent attenuation medium flocculation 64-74 F fermentation rangeEstery with low plum-like nose with a dry apparent attenuation medium flocculation 60-75 F fermentation rangeFrom the same source , slightly phenolic distinctive witbiers and grand cru Ale II73-77% apparent attenuation medium flocculation 65-74 F fermentation rangeTolerates high gravity with distinctive solvent flavor from ethanol fruity with dry finish. Good second choice for American barleywine,Belgian strong and brown Belgian73-77% apparent attenuation low flocculation 63-76 F fermentation rangeFrom classic Belgian profilewith subdued for wit and grand cru Ale75-79% apparent attenuation medium flocculation 65-80 F fermentation rangeThis strain has a classic profile producing mild phenolics which increase with higher has a low ester profile with a dry, slightly tart strain is alcohol tolerant whileproducing complex & well balanced Blend80+% apparent attenuation Variable flocculation 65-85 F fermentation TempOur blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherrysourness.

9 Aging up to 18 months is required for a full flavor profile and acidity to develop. This blend willproduce a very dry beer due tothe super-attenuative nature of the mixed Sour Ale74-79% Apparent attenuation medium flocculation 65-80 F fermentation rangeSpicy, phenolic and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, witha very dry and complex finish. High acid Ale75-80% apparent attenuation medium flocculation 64-78 F fermentation rangeHigh-gravity, robust, top-cropper with a phenolic dry with a rich ester profile and malty tolerance to 12%. Ideal for Biere de to B-14 Belgian Ale for Belgian trappist to B-44 Belgian Wit for Belgian Ale73-77% apparent attenuation low flocculation 65-75 F fermentation rangeRobust-flavored with high alcohol nose and palate with a dry, tart choice for Strong golden 206 Lager73-77% apparent attenuation medium flocculation 48-58 F fermentation rangeRich flavored, full-bodied, malty and choice for dunkel and export suitable for munchener, bock and other Megabrewery Lager71-75% apparent attenuation medium flocculation 48-56 F fermentation rangeDry, crisp, clean and choice for American pilsner and dark choice, after L-24 Czech34/70 Lager, for German pilsner 308 Lager70-74% apparent attenuation high flocculation 48-64 F fermentation rangeSame source as Wissenschaftliche Station unstable, but smooth, soft, well-rounded and choice for munchener lager.

10 Second choice for oktoberfest Lager72-76% apparent attenuation high flocculation 58-68 F fermentation rangeSourcedfrom a famous American brewery. Malty profile; clears ; retains lager characteristics to 62 choice for California common 34/70 Lager73-77% apparent attenuation medium flocculation 46-54 F fermentation rangeSame as German 34/70 Saaz region of the Czech clean and malty, with rich residual maltiness in high-gravity pilsner choice for German and American bocks, German pilsner andOktoberfest choice for the rest of the lager Lager73-77% apparent attenuation medium-low flocculation 48-58 F fermentation rangeProduces a rich, malty, complex and full bodied Oktoberfest style beer. Attenuates well while still leavingplenty of malt character and mouthfeel. Low in sulfur Schell Lager73-77% apparent attenuation medium flocculation 48-58 F fermentation rangeBold, complex and woody, with slight diacetyl choice for American Lager73-77% apparent attenuation low flocculation 46-56 F fermentation rangeRich yet crisp and , light profile that accentuates hop YEAST for a range of American and German Lager II73-77% apparent attenuation low flocculation 46-56 F fermentation rangeClean, dry flavor used in aggressively-hopped pilsner sulfur production; dry Schmidt Lager70-76% apparent attenuation high flocculation 48-56 F fermentation rangeFrom the old Christian Schmidt brewery in Philadelphia.