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Thames Valley Ale Yeast from Wyeast

Thames Valley Ale (WY1275)

From: Wyeast
Type: Yeast  •  Packet: Liquid
Species: Saccharomyces cerevisiae

This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.

Brewing Properties of Thames Valley Ale

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.
72-76%
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
Medium-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.
62-72° F
(17-22° C)

Comparable Beer Yeasts

If you cannot find Thames Valley Ale (WY1275) anywhere, you can substitute one of the following yeasts for a similiar result.

Common Beer Styles using Thames Valley Ale

These are the most popular beer styles that make use of the Thames Valley Ale yeast:

Bitters, Altbier, Brown Ale, Porter, Stout


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