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Classic English produces soft, juicy, and tropical fruit flavors when fermenting beers made with citrusy hops. This culture has become the de facto standard for making hazy New England-style IPAs in addition to the Classic New England culture. Ideal for fermenting Milkshake IPA, Brut IPA and other IPA sub-styles. Traditionally used for making ester-drive Porters, Stouts, Pale Ales, Bitters, and most English-style ales.
#English ester driven #juicy #tropical
Brewing Properties of Classic English
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.
Common Beer Styles using Classic English
These are the most popular beer styles that make use of the Classic English yeast:
IPA, Pale Ales, Brut IPA, Bitters, Porters & Stouts
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