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Fermax Yeast Nutrient


Most Used In:

Style Uses Avg. Usage Usage Range
American IPA291%1% - 100%
American IPA192%1% - 100%
American Pale Ale153%1% - 100%
American Amber Ale78%3% - 100%
Imperial Stout63%1% - 100%
Saison51%5% - 6%
American Pale Ale51%3% - 7%
California Common Beer420%50% - 100%
Saison41%1% - 1%
Imperial IPA321%6% - 91%
Weizen/Weissbier324%64% - 83%
American Brown Ale31%1% - 3%
Russian Imperial Stout33%1% - 28%
Belgian Specialty Ale31%1% - 4%
Witbier214%13% - 41%
Belgian Blond Ale21%1% - 1%
Roggenbier23%6% - 6%
Extra Special/Strong Bitter (ESB)21%1% - 1%
American Lager23%6% - 6%
Altbier23%6% - 6%
Scottish Export23%6% - 6%
Märzen21%1% - 1%
Weissbier23%5% - 5%
Specialty IPA: Black IPA23%6% - 6%
Baltic Porter23%6% - 6%
Fruit and Spice Beer21%1% - 1%
Common Cider241%65% - 100%
Trappist Single23%6% - 6%
American Porter220%40% - 40%
Tropical Stout23%6% - 6%
Weizenbock23%6% - 6%
Blonde Ale250%100% - 100%
American Brown Ale250%100% - 100%
British Brown Ale14%4% - 4%
Fruit Lambic1100%100% - 100%
American Stout158%58% - 58%
Specialty IPA: Red IPA16%6% - 6%
Old Ale127%27% - 27%
American Wheat or Rye Beer11%1% - 1%
Irish Red Ale13%3% - 3%
Belgian Tripel133%33% - 33%
Belgian Golden Strong Ale1100%100% - 100%
American Barleywine111%11% - 11%
No Profile Selected1100%100% - 100%
Munich Helles15%5% - 5%
Specialty IPA: Brown IPA17%7% - 7%
American Light Lager1100%100% - 100%
English IPA11%1% - 1%
English Cider186%86% - 86%
Sweet Stout111%11% - 11%
Scottish Export 80/-133%33% - 33%
Piwo Grodziskie16%6% - 6%
English Barleywine180%80% - 80%
Specialty IPA: New England IPA112%12% - 12%
Spice, Herb, or Vegetable Beer146%46% - 46%
Specialty Beer16%6% - 6%
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