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
Strong Bitter	20
British Brown Ale	9
Irish Red Ale	7
American Porter	7
American IPA	7
Best Bitter	6
American Amber Ale	6
Imperial Stout	5
Ordinary Bitter	4
American Stout	4
Extra Special/Strong Bitter (ESB)	4
English Porter	4
Blonde Ale	4
British Golden Ale	3
American Pale Ale	3
Northern English Brown	3
American Brown Ale	3
Dark Mild	3
Scottish Export	3
Specialty IPA: New England IPA	3
Mild	2
Oatmeal Stout	2
Alternative Grain Beer	2
English IPA	2
Specialty Fruit Beer	2
Irish Stout	2
International Pale Lager	1
Standard/Ordinary Bitter	1
Double IPA	1
American Wheat Beer	1
American Pale Ale	1
Special/Best/Premium Bitter	1
English Barleywine	1
Irish Red Ale	1
Oatmeal Stout	1
Russian Imperial Stout	1
Robust Porter	1
Irish Extra Stout	1
Sweet Stout	1
Winter Seasonal Beer	1
Burton Ale	1
Specialty IPA: Red IPA	1