S. arlingtonesis
| Brand: | Bootleg Biology |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
This culture ferments extremely clean in the 50'sF (lagers) & 60'sF (Kolsch and Lager hybrids), and has subtle fruity/citrus esters in the higher end of the Ale fermentation range (wheat-centric beers). May produce sulfur aromas during primary fermentation, but those will be eliminated within a couple weeks (allow longer aging if fermenting at lower temperatures). S. arlingtonesis is a higher attenuator than most ale strains, so adjustments made need to be made to grain bills or mash temperatures if a drier beer is not preferred.
#Clean #malty #bready #light citrus
Brewing Properties of S. arlingtonesis
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
Medium% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
88-93% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
High |
| Optimal Temperature 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. |
55-68° F (13-20° C) |
Common Beer Styles using S. arlingtonesis
These are the most popular beer styles that make use of the S. arlingtonesis yeast:
Ales, Kolsch & Lager
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