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	36
Strong Bitter	26
American IPA	17
Best Bitter	16
American Amber Ale	13
American Porter	12
Imperial Stout	10
Ordinary Bitter	9
Irish Red Ale	9
American Pale Ale	8
Blonde Ale	6
Oatmeal Stout	6
Dark Mild	6
American Stout	6
British Golden Ale	6
Extra Special/Strong Bitter (ESB)	6
Oatmeal Stout	5
Sweet Stout	5
Irish Stout	4
English Porter	4
Scottish Export	4
Double IPA	4
Northern English Brown	4
American Brown Ale	4
Fruit and Spice Beer	3
Brown Porter	2
American Pale Ale	2
Special/Best/Premium Bitter	2
Sweet Stout	2
Standard/Ordinary Bitter	2
Alternative Grain Beer	2
English IPA	2
Irish Red Ale	2
American Light Lager	2
Specialty Fruit Beer	2
Specialty IPA: New England IPA	2
English IPA	2
Mild	2
Irish Extra Stout	2
English Barleywine	2
Robust Porter	2
Specialty IPA: Red IPA	1
International Pale Lager	1
Scottish Heavy	1
Bière de Garde	1
Winter Seasonal Beer	1
American Strong Ale	1
English Cider	1
Specialty IPA: Black IPA	1
Kentucky Common	1
Pre-Prohibition Porter	1
Mixed-Style Beer	1
Burton Ale	1
Tropical Stout	1
German Leichtbier	1
Russian Imperial Stout	1
Scottish Light	1
Southern English Brown	1
American Wheat Beer	1