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	40
Strong Bitter	31
Best Bitter	19
American IPA	19
Irish Red Ale	16
American Porter	15
American Amber Ale	15
Imperial Stout	12
Blonde Ale	11
American Pale Ale	11
Ordinary Bitter	10
British Golden Ale	8
Extra Special/Strong Bitter (ESB)	8
Dark Mild	8
American Stout	7
Oatmeal Stout	7
American Brown Ale	7
Oatmeal Stout	7
Irish Stout	6
English Porter	6
Scottish Export	5
Double IPA	5
Sweet Stout	5
Northern English Brown	5
Mild	5
Special/Best/Premium Bitter	4
Dry Stout	3
Southern English Brown	3
Standard/Ordinary Bitter	3
Brown Porter	3
Fruit and Spice Beer	3
Sweet Stout	3
English IPA	3
Russian Imperial Stout	2
American Wheat Beer	2
American Pale Ale	2
Pre-Prohibition Porter	2
Specialty IPA: Black IPA	2
Alternative Grain Beer	2
American IPA	2
Irish Red Ale	2
American Light Lager	2
English Barleywine	2
Robust Porter	2
Irish Extra Stout	2
English IPA	2
Kentucky Common	2
Specialty IPA: New England IPA	2
Specialty Fruit Beer	2
Old Ale	1
Mixed-Style Beer	1
British Strong Ale	1
Strong Scotch Ale	1
Australian Sparkling Ale	1
Spice, Herb, or Vegetable Beer	1
Weissbier	1
Experimental Beer	1
Cream Ale	1
Scottish Heavy	1
Winter Seasonal Beer	1
American Strong Ale	1
English Cider	1
Braggot	1
American Amber Ale	1
Tropical Stout	1
German Leichtbier	1
Specialty IPA: Red IPA	1
Scottish Light	1
Burton Ale	1
Bière de Garde	1
International Pale Lager	1