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
British Brown Ale	39
Strong Bitter	28
Best Bitter	16
American IPA	16
American Porter	14
American Amber Ale	14
Irish Red Ale	11
Imperial Stout	10
Blonde Ale	9
Ordinary Bitter	9
American Pale Ale	8
British Golden Ale	8
Extra Special/Strong Bitter (ESB)	7
Oatmeal Stout	6
American Stout	6
Dark Mild	6
Oatmeal Stout	6
American Brown Ale	5
Scottish Export	5
Sweet Stout	5
Irish Stout	5
Double IPA	5
English Porter	4
Northern English Brown	4
Fruit and Spice Beer	3
English IPA	3
Dry Stout	3
Special/Best/Premium Bitter	2
Sweet Stout	2
American Pale Ale	2
Standard/Ordinary Bitter	2
Alternative Grain Beer	2
Brown Porter	2
Robust Porter	2
Irish Red Ale	2
American Light Lager	2
Specialty Fruit Beer	2
Specialty IPA: New England IPA	2
English IPA	2
Mild	2
English Barleywine	2
Irish Extra Stout	2
Southern English Brown	2
American IPA	1
Scottish Heavy	1
Mixed-Style Beer	1
Winter Seasonal Beer	1
American Strong Ale	1
English Cider	1
Specialty IPA: Black IPA	1
Kentucky Common	1
British Strong Ale	1
Specialty IPA: Red IPA	1
Tropical Stout	1
German Leichtbier	1
Russian Imperial Stout	1
Scottish Light	1
Burton Ale	1
American Wheat Beer	1
Pre-Prohibition Porter	1
Bière de Garde	1
International Pale Lager	1