Beer Specialty Yeasts
Mike Sharp also reports that special lambic cultures (Brettanomyces and
Pediococcus) are available from the Yeast Culture Kit Co, even though they were
not on the flyer I received. Those interested should call and ask! Be aware that
some suppliers may not consider lambic strains to be of wide interest, so ask
your favorite supplier. If enough people ask, the supply is bound to increase!
Good luck you lambicophiles! I also know that the Sheaf and Vine Homebrew and
Mail-Order Emporium is doing its best to acquire these strains and more. For
info contact Al at email@example.com, if your local store is refractory to the
idea of selling these strains. I own no stock etc etc.
- BrewTek CL-900 Belgian Wheat
- A top fermenting yeast which
produces a soft, bread like flavor and leaves a sweet, mildly estery finish. Lends its
delicious Belgian character to any beer, it is best when made with
Belgian Pils, and finished with Coriander and orange peel.
- BrewTek CL-920 German Wheat
- A true, top fermenting Weizenbier
yeast. Intensely Spicy, clovey and phenolic. This yeast is highly attenuative
and flocks in large, loose clumps. Use for All Weizen recipes and is
particularly good in Wiezenbocks.
- BrewTek CL-930 German Weiss
- Milder than our German Wheat #1, our
930 strain, from a famous German yeast bank, still produces the sought after clove
and phenol characters but to a lesser degree, with a fuller, earthier
- BrewTek CL-940 American Wheat
- Offers a smooth, slightly sweet wheat beer, with a full, clean,
underattenuated malt flavor. perhaps discontinued?
- BrewTek CL-980 American White Ale
- A smooth wheat beer yeast with
an exceptionally round, clean malt flavor. The poor flocculation of this
yeast leaves a cloudy "Hefe-Weizen" yet it's smooth flavor makes it an
integral part of a true unfiltered wheat beer.
- BrewTek CL-5200 Brettanomyces Lambicus
- Wild yeast strain associated with the country-side breweries of Belgian.
This yeast is an important
contributor to the flavor profile of lambic beers and contributes a
unique and complex flavor sometimes described as "horsey" or "old
leather." A slow-growing yeast which takes several weeks to ferment
and develop its unique character.
- BrewTek CL-5600 Pediococcus damnosus
- Lactic acid producing
bacteria found in lambic beers. This is is a slow-growing bacteria which prefers
anaerobic (no oxygen) conditions. It is also common brewery
contaminant which produces large amounts of diacetyl.
- Wyeast 3056 Bavarian Weissen Yeast
- A 50/50 blend of S. cerevisiae and delbrueckii to produce a south German
style wheat beer with cloying sweetness when the beer is fresh. Medium
flocculation, apparent attenuation 73-77%. Optimum fermentation temperature: 56
deg. F (13 deg. C). Problematic to get the right flavor, often just produces
relatively unattenuated beer, without the clove-like aroma/flavor. Perhaps it's
the freshness of the Wyeast #3056 that makes the difference in whether you get
the clove-like aroma/flavor or not. Wyeast appears to be selecting a better,
"truer" weissen yeast to replace this quirky halfbreed.
- Yeast Culture Kit M01
- From Bavaria, Germany. VSU: American Wheat?, Dunkel Weizen, German Weizen,
Weizenbock. Although the vendor lists American Wheat as a suggested style, it
appears to produce too much clove taste for that; however, that does make it
excellent for the Bavarian Weizens! After all, it is a Bavarian yeast.
- Yeast Lab W51 Bavarian Weizen
- This strain produces a classic German style wheat beer, with moderately high,
spicy phenolic overtones reminiscent of cloves. Medium attenuation, moderately
flocculant. Evidently much more consistent than Wyeast at producing a true