ECY03B Farmhouse: This farmhouse isolate from a small but fascinating producer of Saison; Identified as Saccharomyces boulardii - a wild-type strain of Saccharomyces cerevisae. Very dry, mineral finish. Recommended Temperature: 78-82⁰F. Apparent Attenuation: up to 80%.
ECY07 Scottish Heavy: CL-200 Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/shilling or heavier ales including old ales and Stouts due to level of attenuation (77-80%). Suggested fermentation temp: 60-68°F.
ECY08 Saison Brasserie: A combination of several Saison yeasts for both fruity and spicy characteristics accompanied by dryness. Apparent Attenuation: up to 80%. Suggested fermentation temp: 75-85° F.
ECY09 Belgian Abbaye: This yeast produces classic Belgian ales – robust, estery with large notes of clove and fruit. Rated highly in sensory tests described in "Brew Like A Monk" for complexity and low production of higher alcohols. Apparent attenuation 74-76%. Suggested fermentation temp: 66 - 72° F.
ECY10 Old Newark Ale: Sourced from a now defunct east coast brewery, this pure strain was identified as their “ale pitching yeast”. Good for all styles of American and English ales. Top fermenting, high flocculation with a solid sedimentation. Suggested fermentation temp: 60-68°F. Apparent Attenuation: 76-78%
ECY12 Old Newark Beer: Sourced from the same defunct east coast brewery as ECY10, this pure strain was used as their “beer pitching yeast” for lager. Suggested fermentation temp: 48-54°F, Apparent Attenuation: medium. May also be used at ale temperatures to produce clean, neutral American style pale ales, porters.
ECY13 Belgian Abbaye 2: Traditional Abbey yeast with a complex, dry, fruity malt profile. Rated highly in sensory tests described in "Brew Like A Monk" for complexity and low production of higher alcohols. Apparent Attenuation: 74-76%. Suggested fermentation temp: 66-72° F.
ECY14 Saison: This pure strain leaves a smooth, full character with mild esters reminiscent of apple pie spice. Apparent attenuation 76-78%. Suggested fermentation temp: 75 - 82° F.
ECY15 Munich Festbier: From one of the oldest breweries in Munich, this pure strain is recommended for many German lagers such as Helles, Dunkel, and Oktoberfest. Suggested fermentation 46-54°F. Medium attenuation. More malty than ECY28.
ECY21 Kölschbier: CL-450. Produces a clean lager-like profile at ale temperatures. Smooth mineral and malt characters come through with a clean, lightly yeasty flavor and aroma in the finish. Recommended fermentation temperature: 58-66ºF; Apparent attenuation: 75-78%.
ECY28 Kellerbier: This yeast CL-660 exhibits a clean, crisp lager in traditional northern German character. Use in German Pilsners including Kellerbier. Recommended fermentation temperature 46-54ºF; Apparent attenuation: 74-76%.
ECY41 Dour Saison: Dry, peppery, and complex earthy notes. Saccharomyces cerevisiae var. diastaticus. Fermentation Temp 77-80°F. Attenuation: 77-83%.
ECY42 French Farmhouse: Yeast strain that creates farmhouse-style beers with earthy/spicy and moderate lemony-esters. Producing a cleaner aroma profile than other farmhouse styles, this yeast is highly attenuating. Attenuation: 77-83%
ECY43 Nordic Farmhouse: Sigmund strain of Kveik yeast (Saccharomyces cerevisiae). Traditionally used in the production of Norwegian Farmhouse Ale yielding spicy orange peel flavor, particularly if underpitched. Recommended Fermentation temperature: 90-105 ºF. Pitch temperature: 102ºF . Apparent Attenuation: 78 - 83%.
ECY46 Farmhouse 2: An American farmhouse isolate (Saccharomyces cerevisae / boulardii) producing a pleasant tartness quickly upon fermentation (pH 4.0 - 4.1). Expect high attenuation, Slight citrus esters and tartness. Suggested fermentation temperature: 76-82⁰F. Apparent Attenuation: 78-83%.
NEW ECY47 French Brasserie: S. cerevisae. From an authentic French craft brewery along the border of France and Belgium. Produces a dry and fruity beer. Similar to ECY41, but with more ester and does not utilize dextrin. Fermentation temperature 74- 78 F, Attenuation: 80 - 86%
NEW ECY48 Nordic Farmhouse Blend: Ebbegarden Culture (6+ strains), Sigmund, and Hornindal kveik yeast. Farmhouse culture consisting of multiple strains of S. cerevisae producing an aroma of tropical fruits, in particular pineapple, orange peel, and mango. Fermentation Temperature: 86 - 95°F, Apparent Attenuation : 80 - 82 %.