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Commonly referred to as chico" this yeast is a craft brewing standard. This strain is the go-to for craft brewers, highly popular- this strain performs well at standard ale temperatures but can be used in the low 60s to produce exceptionally crisp ales. Flocculation is in the middle of the road and will typically require filtration or fining to achieve crystal clear beers.
#american #chico #clean #crisp #versatile #westcoast
Brewing Properties of Flagship
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
Comparable Beer Yeast
If you cannot find Flagship anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Flagship
These are the most popular beer styles that make use of the Flagship yeast:
American IPA, American Pale Ale, American Stout, Stout, Tropical, Cream Ale, American Wheat Beer, Imperial IPA, Blonde Ale, American Amber Ale, American Brown Ale, California Common, Black IPA, Irish Red Ale, Wee Heavy, Hazy IPA, British Strong Ale, Red IPA, English Barleywine, White IPA, Red Ale, Robust Porter, Winter Seasonal Beer, American Barleywine, Imperial Stout, American Strong Ale, Wheatwine, Berliner Weisse, Gose, Pale Ale, Stout, Irish Dry, Brown Porter, English IPA, Scottish Ale, Stout, Sweet, Stout, Oatmeal, Old Ale, Stout, Foreign Extra & Bière de Garde
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