Wyeast Private Collection April-June 2013
Each quarter, Wyeast has a special release of 3 yeast strains called their Private Collection. These strains are very unique and are only available while supplies last for that given quarter. Here’s a link to our Private Collection Page where we’ll post the strains as they are available throughout the year. In the meantime though, here is the info on the strains available this quarter, April-June 2013. Get them while they’re still available!
Wyeast 2575 Kolsch II
Profile: This authentic strain from one of Germany’s leading brewing schools has a rich flavor profile which accentuates a soft malt finish. It has low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers.
Beer Styles: Kolsch, Northern German Altbier, Dusseldor Altbier
Alcohol Tolerance: 10% ABV
Flocculation: Low
Attenuation: 73-77%
Temperature Range: 55-70°F (13-21°C)
Wyeast 3191 Berliner-Weisse Blend
Profile: This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.
Beer Styles: Lambics, Geuze, Fruit Lambic, Flanders Red Ale
Alcohol Tolerance: 6% ABV
Flocculation: Low
Attenuation: 73-77%
Temperature Range: 68-72°F (20-22°C)
Wyeast 3739 Flanders Golden Ale
Profile: This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. 3739-PC is a robust & versatile strain that performs nicely in a broad range of Belgian styles.
Beer Styles: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quad, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale
Alcohol Tolerance: 12% ABV
Flocculation: Medium-Low
Attenuation: 74-78%
Temperature Range: 64-80°F (18-27°C)
ok, so I’m a newer brewer and while brewing the Witless in Indianapolis kit, we may have caramelized a bit (or more) of the malt extract on the bottom of the pot. Any suggestion on how to remove the burnt malt from the bottom of the pot. I’ve tried soaking it and using a nylon scraper, but there is still some material on the bottom. It’s a friends pot and I don’t want to mess it up…. it’s stainless steel.