3763 Wyeast Roeselare Ale Blend VSS Apr-June 2008. A blend of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct pie cherry sourness from a Brettanomyces culture. Aging for up to 18 months is required for full flavor profile and acidity to develop. Will produce a very dry profile due to super-attenuative nature of mixed cultures Apparent attenuation: 80-plus%. Flocculation: variable. Optimum temp: 65°-85° F

2450 Denny’s Favorite 50 VSS Apr-June 2008. This terrific all-round yeast can be used for almost any style beer and is a mainstay of homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and helps accentuate the malt, caramel, or fruit character of a beer without being sweet or under-attenuating. A great yeast for extract brewers and for fruit beers. Apparent attenuation: 74-76%. Flocculation: low. Optimum temp: 60°-70° F

This entry was posted on Tuesday, May 6th, 2008 at 8:52 am and is filed under Homebrewing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.