BELGIAN GOLDEN STRONG
| Brand: | Omega Yeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevsiae var. diastaticus |
| STA1 gene: | Yes |
| Comparison | Compare with other yeast |
Description
Perfectly suited for the production of high-gravity Belgian ales where a dry finish is desired. A mellow phenolic character is balanced by an ester profile of pear and light banana, while high levels of glycerol production ensure a round mouthfeel even at very low finishing gravity. Consistently reaches greater than 90 apparent attenuation without sluggishness or stalling.
#dry #pear #banana
Brewing Properties of BELGIAN GOLDEN STRONG
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. |
13-14% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
90-95% |
| 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. |
68-76° F (20-24° C) |
Common Beer Styles using BELGIAN GOLDEN STRONG
These are the most popular beer styles that make use of the BELGIAN GOLDEN STRONG yeast:
Ales
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