Cerberus
| Brand: | Escarpment Labs |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| STA1 gene: | Yes |
| Comparison | Compare with other yeast |
Description
This enigmatic strain has proven itself in many breweries who use it alone or paired with Vermont Ale to produce fruit-forward, hoppy beers. Produces and enhances tropical fruit flavours. If used alone, we recommend a highly fermentable wort. This strain is non-phenolic, but contains the STA1 gene potentially resulting in diastatic activity. However, we have not typically seen aggressive attenuation with this strain.
#pineapple #coconut #lemongrass
Brewing Properties of Cerberus
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. |
70-80% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Low |
| 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. |
72-82° F (22-28° C) |
Common Beer Styles using Cerberus
These are the most popular beer styles that make use of the Cerberus yeast:
IPA & Pale Ale
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