BRITISH ALE II
| Brand: | Omega Yeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Comparison | Compare with other yeast |
Description
Like British Ale I (OYL-006), this English brewery strain is thought to be from the historical London brewery that Louis Pasteur visited. It is a strong fermenter, brewery friendly, flexible, leaves near spotless clarity, and has more fruit-like esters and malt than British Ale I. Select for malt and fruit at higher fermentation temperatures or a clean profile at lower temperatures.
Brewing Properties of BRITISH ALE II
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. |
68-72% |
| 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. |
64-75° F (18-24° C) |
Comparable Beer Yeast
If you cannot find BRITISH ALE II anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using BRITISH ALE II
These are the most popular beer styles that make use of the BRITISH ALE II yeast:
Ales & British Ales
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