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Beloved and highly flocculent British ale strain. Well suited for a variety of beer styles. Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer's strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains, making it an excellent choice for when balance between malt and yeast derived esters is necessary. Be sure to give beers made with Pub a sufficient diacetyl rest.
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Brewing Properties of Pub
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 Pub anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Pub
These are the most popular beer styles that make use of the Pub yeast:
Extra Special Bitter, English IPA, English Mild, Bitter, Old Ale, Winter Seasonal Beer, American Pale Ale, Stout, Irish Dry, Brown Porter, Irish Red Ale, Stout, Oatmeal, British Strong Ale, English Barleywine, Cream Ale, American Wheat Beer, Blonde Ale, California Common, American Amber Ale, American Brown Ale, American IPA, Black IPA, Hazy IPA, Red Ale, American Pale Ale, Robust Porter, American Stout, Winter Seasonal Beer, Imperial IPA, American Barleywine, Imperial Stout, American Strong Ale & Wheatwine
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