Bear Creek Malt Supply

Shop Now

Yeast Profile Terminology


Beer Styles - The styles of beer for the specific yeast strain.


Aroma - The aroma and flavor profile of the yeast strain.


Attenuation Range - Attenuation is the percentage of sugars consumed by the yeast. Attenuation range provides the percentage of sugar a yeast strain will consume.


Temperature Range - The optimal fermentation temperature of a yeast strain. Common issues from incorrect temperature range are poor attenuation and diacetyl "buttery" flavor.


Flocculation - The aggregation of brewing yeast during the fermentation of beer. Refers to how soon the beer yeast will begin to flocculate during fermentation.


Alcohol Tolerance - The percentage of alcohol a yeast strain can tolerate.


Pitching Rate - The amount of yeast cell count per mL of wort. Low or high pitch rate may contribute to a wide range of effects ranging from flavor to yeast productivity.


Sources:

https://www.enzymeinnovation.com/flocculation-attenuation-explained/

https://wyeastlab.com/resource/professional-pitch-rate/

https://www.lallemandbrewing.com/en/united-states/brewers-corner/technical-documents/

Propagate Lab GF Liquid Yeast


There is still time to preorder the only customized liquid yeast available to home brewers. The yeast strains available through Propagate Lab are normally only available to breweries. Don't miss your chance to brew with a unique yeast strain in your next brew.


Preorder Propagate Liquid Yeast

Let's Talk Sour Beer Yeast


If you have tried your hand at brewing a sour beer in the past, or have thought about it but never got around to it, the new Sourvisiae® yeast from Lallemand is a game changer. Sourvisiae® is pitched just like conventional yeast in one simple step, and reduces the risk of cross-contamination. Sourvisiae® produces lactic acid during fermentation resulting in an easy to brew sour-style beer.


Order Sourvisiae®now and brew that long overdue sour!

FLASH SALE! 50% OFF SELECT YEAST >>> CLICK HERE NOW <<<

Product availability dependant on current inventory - Any out of stock items may be exchanged for equal sale value.

Before the new Sourvisiae® yeast, Lallemand first introduced Wildbrew Philly Sour, which is also pitched like conventional yeast in one simple step. However, Wildbrew Philly Sour benefits from a higher fermentation temperture between 71.6 - 86F (22-30C), making it a better choice for brewing sour beers during the summer months.


Learn more about Wildbrew Philly Sour on our blog.


Buy Wildbrew Philly Sour for your next sour!

The Future of Lager Yeast is Here!


Available soon! Lallemand is at it again. LalBrew NovaLager™ is a true bottom-fermenting hybrid yeast that produces lager-style beers with the higher fermentation temperatures of an ale yeast. This yeast produces a mostly neutral lager-style beer with slight ester notes, high attenuation and medium flocculation.


Be the first to be notified when NovaLager™ becomes available in 11g sachets!

Brine, Brew & Barrel Fermentation Festival - Saturday 1/14 in Ashland


Join us as we celebrate the multi-cultural culinary tradition of fermented products including pickles, krauts, kombucha, beer, wine, cider, mead, chocolate, cheese, coffee, sourdough, and everything in between. The festival will be hosted at Ashland Hills Hotel & Suites.


Find more info here: www.oregonfermentationfest.com/

shutterstock_1248613960 image
Contact Us
Instagram  Facebook