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	18
British Brown Ale	6
Irish Red Ale	5
American Porter	5
American Stout	4
American Amber Ale	4
Best Bitter	4
Extra Special/Strong Bitter (ESB)	4
Imperial Stout	3
Dark Mild	3
American Pale Ale	3
British Golden Ale	3
Blonde Ale	3
Ordinary Bitter	3
Oatmeal Stout	3
English Porter	3
American IPA	2
Northern English Brown	2
Specialty Fruit Beer	2
English IPA	2
Scottish Export	2
Burton Ale	1
American Brown Ale	1
International Pale Lager	1
Scottish Heavy	1
American Pale Ale	1
Specialty IPA: Red IPA	1
Sweet Stout	1
English Barleywine	1
Irish Red Ale	1
Robust Porter	1
Irish Stout	1
Irish Extra Stout	1
Mild	1