CellarScience - English - Yeast

Type: Ales

Form: Dry

Flocculation: High

Laboratory: cellar science

Attenuation: 75%

Alcohol Tolerance: High

Minimum Temperature: 59°F

Maximum Temperature: 70°F

Most Used In:

Style	Recipes
Strong Bitter	19
Irish Red Ale	7
British Brown Ale	6
American Amber Ale	5
American Porter	5
Imperial Stout	4
Blonde Ale	4
Best Bitter	4
Extra Special/Strong Bitter (ESB)	4
American IPA	4
Ordinary Bitter	4
American Stout	4
Oatmeal Stout	3
American Pale Ale	3
British Golden Ale	3
Dark Mild	3
English Porter	3
Mild	2
Alternative Grain Beer	2
American Brown Ale	2
English IPA	2
Northern English Brown	2
Scottish Export	2
Specialty Fruit Beer	2
Scottish Heavy	1
International Pale Lager	1
American Pale Ale	1
Standard/Ordinary Bitter	1
Double IPA	1
English Barleywine	1
Irish Red Ale	1
Russian Imperial Stout	1
Robust Porter	1
Irish Extra Stout	1
Sweet Stout	1
Irish Stout	1
Winter Seasonal Beer	1
Burton Ale	1
Specialty IPA: Red IPA	1