The following limited edition yeasts will be available from Wyeast in the New Year. If demand is there The Vineyard will probably put in an order late Jan to early Feb time period. The following are only available from Wyeast until March. Call the South Store if you want some and we will put you on the list for the next order.
Wyeast 1764PC Pacman Yeast
Beer styles: American Pale Ale, American Amber Ale, American Brown Ale, Brown Porter, Cream Ale, Irish Red Ale, Strong Scotch Ale, Dry Stout, American Stout, Russian Imperial Stout, American IPA, Imperial IPA, American Barleywine, Fruit Beer, Spice/Herb/or Vegetable Beer, Christmas/Winter Specialty Spice Beer, Other Smoked Beer, Wood-Aged Beer
Profile: A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.
Alc. Tolerance 12% Attenuation 72-78%
Flocculation med-high Temp. range 60-72°F (15-22°C)
Wyeast 3655PC Belgian Schelde Ale Yeast
Beer Style: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown/Oud Bruin
Profile: From the East Flanders - Antwerpen region of Belgium, this unique top fermenting yeast produces complex, classic Belgian aromas and flavors that meld well with premium quality pale and crystal malts. Well rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel.
Alc. Tolerance 11% Attenuation 73-77%
Flocculation medium Temp. range 62-74°F (16-24°C)
Wyeast 1882PC Thames Valley II Yeast
Beer styles: Ordinary and Special Bitters, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout
Profile: This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.
Alc. Tolerance 10% Attenuation 72-78%
Flocculation high Temp. range 60-70°F (15-21°C)