Old Ale Blend
|Species:||Saccharomyces cerevisiae, Brettanomyces|
|Comparison||Compare with other yeast|
To bring in a bit of English brewing heritage we developed the Old Ale blend. It includes an attenuative ale strain along with a small amount of Brettanomyces. The blend will ferment well in dark worts, producing fruity beers with nice complexity. The Brettanomyces adds a pie cherry-like flavor and sourness during prolonged aging.
Brewing Properties of Old Ale Blend
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.
Common Beer Styles using Old Ale Blend
These are the most popular beer styles that make use of the Old Ale Blend yeast:
Strong Ale, Barleywine & Old Ale
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