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East Midlands yeast from White Labs is another British strain with some unique properties. It is a very attenuative strain of British yeast, which leaves beers very dry. It is good to use on British and American style ales when a dry finish is desired. It can produce low to moderate levels of both esters and fusel alcohols, giving beers a slight fruit character, with the beer remaining fairly neutral overall. This strain has been used with great success to produce a wide range of British and American style ales.
#fruity #dry #clear
Brewing Properties of East Midlands Ale Yeast
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.
Comparable Beer Yeast
If you cannot find East Midlands Ale Yeast anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using East Midlands Ale Yeast
These are the most popular beer styles that make use of the East Midlands Ale Yeast yeast:
Pale Ale, Amber, Porter, Stout, English Ales, Red Ale & ESB
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