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	27
Best Bitter	18
American IPA	18
American Porter	15
American Amber Ale	14
Irish Red Ale	13
Ordinary Bitter	10
Imperial Stout	10
Blonde Ale	9
American Pale Ale	9
Dark Mild	8
British Golden Ale	8
Extra Special/Strong Bitter (ESB)	8
Oatmeal Stout	7
American Brown Ale	7
Oatmeal Stout	7
American Stout	6
Northern English Brown	5
Irish Stout	5
Double IPA	5
Sweet Stout	5
Scottish Export	4
English Porter	4
Mild	4
Dry Stout	3
Standard/Ordinary Bitter	3
Special/Best/Premium Bitter	3
Southern English Brown	3
Fruit and Spice Beer	3
Sweet Stout	3
English IPA	3
Brown Porter	2
American Pale Ale	2
Specialty IPA: Black IPA	2
Pre-Prohibition Porter	2
American IPA	2
Specialty Fruit Beer	2
Alternative Grain Beer	2
American Light Lager	2
English Barleywine	2
Irish Red Ale	2
Robust Porter	2
Irish Extra Stout	2
English IPA	2
Specialty IPA: New England IPA	2
American Amber Ale	2
British Strong Ale	1
Specialty IPA: Red IPA	1
Mixed-Style Beer	1
Burton Ale	1
Winter Seasonal Beer	1
American Strong Ale	1
English Cider	1
Kentucky Common	1
Tropical Stout	1
German Leichtbier	1
Russian Imperial Stout	1
Scottish Light	1
American Wheat Beer	1
Bière de Garde	1
International Pale Lager	1