San Diego Super Ale Yeast
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A low ester producing strain, it's known for quick fermentations and producing a neutral flavor and aromaprofile. Due to high attenuation, this strain produces very dry beers with increased perceived bitterness.
Brewing Properties of San Diego Super 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.
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