' Fulkerson Winery - Brewing Yeast
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Found in widespread use in the production of German Weizen and Hefeweizen. Short lag phase and vigorous fermentation. Relatively high foaming potential and yeast primarily stay to the top of the fermentation vessel.<span style="mso-spacerun: yes;"> Settling can be promoted by cooling and with the use of fining agents. Ester aromas with typical banana notes. Optimum Fermentation Temperature: 15¢ªC-24¢ªC (59¢ªF-75¢ªF)
Brittish Ale yeast commonly used in commercial production in England and the UK. Short lag phase and vigorus fermentation will produce slight ester notes and will help to slightly reduce hop bitterness levels. Optimum Fermentation Temperature: 15¢ªC-24¢ªC (59¢ªF-75¢ªF)
American ale yeast producing well balanced beers with a very clear crisp end palate. Sedimentation: medium. Final gravity: low to medium. Temperature range: 15°C - 24°C (59°F - 75°F).

Specialty yeast selected for its estery somewhat peppery and spicy flavor development. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer. 12-25°C (53.6-77°F) ideally 15-20°C (59-68°F)

A specialty yeast selected for wheat beer fermentations. The yeast produces subtle ester aroma and phenol flavor notes typical of wheat beers Sedimentation is low and good for beers with a high final gravity. Optimum Fermentation Temperature: 15¢ªC-24¢ªC (59¢ªF-75¢ªF)