Wyeast 1026-PC is a great yeast choice for any cask conditioned British ale style. This British Cask Ale Yeast is especially well-suited for hoppy bitters, IPAs and Australian ales. High in attenuation and flocculation. Low to moderate ester production in fermentation, letting malt and hops come through, finishes crisp and slightly tart.
Beer Styles: Blonde Ale, English IPA, English Pale Ale, ESB, Southern English Brown Ale, English Bitter
- Attenuation: 74-77%
- Flocculation: Medium/High
- Optimum Fermentation Temperature: 63-72°F (17-22°C)
- Alcohol Tolerance: 9% ABV
WYEAST 1882 Private Collection Thames Valley II - WHILE SUPPLIES LAST!
Originating from a now defunct brewery outside of Oxford on the banks of the River Thames, the Thames Valley II yeast strain produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. Both attenuative and highly flocculent strains creates bright beers not requiring filtration. It is recommended to give this strain a thorough diacetyl rest after fermentation is complete.
Beer Styles: Ordinary Bitter, Best Bitter, Strong Bitter, Extra Special Bitter, British Brown Ale, Altbier, English Porter, American Porter, Irish Stout, Foreign Extra Stout
- Attenuation: 72-78%
- Flocculation: High
- Optimum Fermentation Temperature: 60-70°F (15-21°C).
- Alcohol Tolerance: 10% ABV