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Professional brewers fondly refer to this culture as Chico. This is THE yeast for recreating authentic hop-forward beer styles like American Pale Ales, West Coast IPAs, East Coast IPAs, Brut IPAs, & Black IPAs. Reliably produces no-nonsense Blonde Ales, American Porters and Stouts. Ideal for fermenting quick sours due to its low pH tolerance. Classic American will delightfully emphasize malt character, the stickiness of hops and the refreshing qualities of bitterness. This culture will not make a pillowy beer.
Read More: The Complete Guide to the “Chico” Strain of Yeast
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Brewing Properties of Classic American
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 Classic American anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Classic American
These are the most popular beer styles that make use of the Classic American yeast:
American Pale Ales, West Coast IPAs, East Coast IPAs, Brut IPAs, Black IPAs & Stouts
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