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Wyeast 3209-PC Oud Bruin Blend™ Beer Styles: Flemish Brown Ale American Sour Ale Saison Fruit beers Foreign Stout. Profile: Because the people don’t want something new … they want something Oud. And Bruin. This new exclusive sour blend is built for dark malt-accented sour styles – like 3763 Roselaere™ it will create sharp acidity but unlike 3763 it will leave the malt character intact creating a balanced and complex end product. Excellent base for blending fruit in secondary (especially cherries or raspberries) and makes for an interesting Saison. Alc. Tolerance 10% ABV 3209 Oud Bruin · Keep IBU’s low (

A popular Ale Yeast from the Pacific Northwest. The Yeast will Clear from the Beer well and a leave a Malty profile. More Fruity than WLP002 English Ale Yeast. Good Yeast from English Style Ales including mild, bitter, IPA, porter and English Style stou

Pasteur Blanc (Champagne) Wine Yeast 5 gm alcohol tolerance: 14 16%. all purpose including stuck Fermentations

Pasteur Blanc Champagne Wine Yeast alcohol tolerance: 14 16%. all purpose including stuck Fermentations

Used in many white wine fermentations and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and Dry ideal for base wines in champagne making. Low foaming excellent barrel fermentation good flocculating characteristics. Origin: Paris France Flocculation: Medium Attenuation: NA Temperature Range: 55-75°F 13-24°C Alcohol Tolerance: 17% ABV Styles: Asti Brandy Cabernet Franc Cava Champagne Chardonnay Cognac Armagnac Common Perry Dolcetto Dry Mead Eau de Vie French Cider Grappa Marc Bagaceira Melon (Muscadet) Muscat Blanc Pinot Gris Pinotage Red Bordeaux Rum Scotch Sémillon Seyval Blanc Sherry Soave Traditional Perry Trebbiano Ugni Blanc Vermouth Vodka Whiskey

SACcharOMYCES CEREVISIAE Good alcohol resistance (till 15% vol.) . Recommended for the vinifications of high quality Red Wines aged in Oak barrels particularly Cabernet Merlot and Shiraz Grape families and to all full bodied Wines. Also for early pick

SACcharOMYCES CEREVISIAE Good alcohol resistance (till 15% vol.) . Recommended for the vinifications of high quality Red Wines aged in Oak barrels particularly Cabernet Merlot and Shiraz Grape families and to all full bodied Wines.

Classic Pilsner Strain from the Premier Pilsner producer in the Czech Republic. Somewhat Dry with a Malty Finish this Yeast is best suited for European Pilsner production. Attenuation: 72 77; Flocculation: medium to high; Optimum Ferm Temp: 55#

Wyeast 2007 is the classic American Lager strain. This mild neutral strain produces beers with a nice malty character and a smooth palate. It ferments Dry and crisp with minimal sulfur or diacetyl. Beers From this strain exhibit the characteristics of the most Popular Lager in America. Origin: Flocculation: Medium Attenuation: 71-75% Temperature Range: 48-56F 9-13C Alcohol Tolerance: 9% ABV Styles: Classic American Pilsner Dark American Lager German Pilsner (Pils) light American Lager Premium American Lager Schwarzbier (Black Beer) Standard American Lager