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Traditional Scottish brewers yeast strain, well suited for malt forward beers. Tartan is a traditional strain that accentuates the malt character of Scottish and other malt forward styles. But don't put it in a corner, it can also be used for other styles and works well in IPAs due to its clean fermentation character. For a higher ester profile, use this ale yeast at the top end of the temperature range.
#clean #esters #malty #scottish
Brewing Properties of Tartan
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 Tartan anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Tartan
These are the most popular beer styles that make use of the Tartan yeast:
Wee Heavy, Red Ale, American Brown Ale, Cream Ale, American Wheat Beer, Blonde Ale, Black IPA, Robust Porter, American Stout, Winter Seasonal Beer, American Barleywine, Imperial Stout, American Strong Ale, Wheatwine, English Mild, Bitter, Extra Special Bitter, Pale Ale, Stout, Irish Dry, English IPA, Stout, Oatmeal, Stout, Tropical, British Strong Ale, English Barleywine, Old Ale, Stout, Foreign Extra, California Common, American Amber Ale, American IPA, Red IPA, American Pale Ale, Imperial IPA & Altbier
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