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	32
American IPA	22
Best Bitter	19
American Porter	16
Irish Red Ale	15
American Amber Ale	15
Imperial Stout	13
American Pale Ale	12
Ordinary Bitter	12
Blonde Ale	11
Dark Mild	10
American Stout	9
Oatmeal Stout	8
Oatmeal Stout	8
British Golden Ale	8
Extra Special/Strong Bitter (ESB)	8
English Porter	7
American Brown Ale	7
Irish Stout	6
Double IPA	5
Scottish Export	5
Sweet Stout	5
Mild	5
Northern English Brown	5
Brown Porter	4
Special/Best/Premium Bitter	4
Dry Stout	4
Southern English Brown	3
Standard/Ordinary Bitter	3
Irish Red Ale	3
Fruit and Spice Beer	3
Robust Porter	3
Sweet Stout	3
English IPA	3
Russian Imperial Stout	2
Tropical Stout	2
American Pale Ale	2
American Wheat Beer	2
Specialty IPA: Black IPA	2
Pre-Prohibition Porter	2
American IPA	2
Irish Extra Stout	2
Alternative Grain Beer	2
Specialty IPA: New England IPA	2
American Light Lager	2
Fruit Beer	2
American Amber Ale	2
Specialty Fruit Beer	2
Specialty IPA: Red IPA	2
English IPA	2
English Barleywine	2
Kentucky Common	2
Cream Ale	1
Scottish Heavy	1
Experimental Beer	1
International Pale Lager	1
Weissbier	1
Old Ale	1
Australian Sparkling Ale	1
Strong Scotch Ale	1
British Strong Ale	1
Foreign Extra Stout	1
Mixed-Style Beer	1
Winter Seasonal Beer	1
American Strong Ale	1
English Cider	1
Spice, Herb, or Vegetable Beer	1
Braggot	1
German Leichtbier	1
Scottish Light	1
Burton Ale	1
Bière de Garde	1