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	26
Strong Bitter	25
American IPA	11
Irish Red Ale	9
American Porter	9
Best Bitter	8
American Amber Ale	7
Imperial Stout	7
Blonde Ale	6
Ordinary Bitter	5
Extra Special/Strong Bitter (ESB)	5
English Porter	4
American Stout	4
Northern English Brown	4
Oatmeal Stout	4
British Golden Ale	4
Double IPA	3
American Brown Ale	3
Specialty IPA: New England IPA	3
American Pale Ale	3
Dark Mild	3
American Pale Ale	3
Scottish Export	3
Specialty Fruit Beer	2
Special/Best/Premium Bitter	2
Alternative Grain Beer	2
Russian Imperial Stout	2
Oatmeal Stout	2
Mild	2
Sweet Stout	2
Irish Stout	2
English IPA	2
Brown Porter	1
Tropical Stout	1
German Leichtbier	1
Scottish Light	1
Winter Seasonal Beer	1
American Wheat Beer	1
Pre-Prohibition Porter	1
Bière de Garde	1
American Light Lager	1
Standard/Ordinary Bitter	1
International Pale Lager	1
Specialty IPA: Red IPA	1
Irish Extra Stout	1
Robust Porter	1
Burton Ale	1
English Barleywine	1
Irish Red Ale	1