Wyeast - Thames Valley II 1882 - Yeast

Type: Ale

Form: Liquid

Flocculation: High

Laboratory: Wyeast

Attenuation: 75%

Alcohol Tolerance: 10%

Minimum Temperature: 60°F

Maximum Temperature: 70°F

Most Used In:

Style	Recipes
Strong Bitter	12
English IPA	11
Extra Special/Strong Bitter (ESB)	11
American IPA	9
Best Bitter	8
Special/Best/Premium Bitter	7
Standard/Ordinary Bitter	6
American Porter	6
Brown Porter	6
Specialty Beer	5
Northern English Brown	4
British Brown Ale	4
Ordinary Bitter	4
Imperial IPA	4
Robust Porter	4
Russian Imperial Stout	3
American Light Lager	3
Sweet Stout	3
American IPA	3
Düsseldorf Altbier	2
Wood-Aged Beer	2
Old Ale	2
English Porter	2
American Amber Ale	2
English IPA	2
British Golden Ale	2
Dark Mild	2
American Pale Ale	2
Sweet Stout	1
Imperial Stout	1
Specialty IPA: New England IPA	1
Cream Ale	1
Tropical Stout	1
Scottish Light	1
American Stout	1
English Barleywine	1
American Brown Ale	1
Irish Red Ale	1
Irish Red Ale	1
Oatmeal Stout	1
Specialty IPA: Black IPA	1
Strong Scotch Ale	1
American Barleywine	1
Foreign Extra Stout	1
American Pale Ale	1
Oatmeal Stout	1
Blonde Ale	1
Experimental Beer	1
American Amber Ale	1
Semi-Sweet Mead	1
Roggenbier (German Rye Beer)	1
Australian Sparkling Ale	1
Mild	1