BRITISH ALE I
| Brand: | Omega Yeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Comparison | Compare with other yeast |
Description
A productive, brewery friendly, top cropper attributed to a historic London brewery whose lab once hosted Louis Pasteur. It drops fast and clear, and is clean and crisp at low temperatures with heightened esters and a lightly tart, dry finish at upper ranges. Try also British Ale II (OYL-007) for less attenuation and enhanced malts, or British VIII (OYL-016)
Brewing Properties of BRITISH ALE I
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. |
10% |
|---|---|
| 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. |
Medium-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. |
64-72° F (18-22° C) |
Comparable Beer Yeast
If you cannot find BRITISH ALE I anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using BRITISH ALE I
These are the most popular beer styles that make use of the BRITISH ALE I yeast:
Ales & British Ales
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