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  • Kölsch
    ...noticeably malty-sweet up front. Some versions can have a slightly sulfury yeast character that accentuates the dryness and flavor balance. Some versions ma ...ng tang in the finish. To the untrained taster easily mistaken for a light lager, a somewhat subtle pilsner, or perhaps a blonde ale.
    7 KB (1,174 words) - 14:49, 24 November 2010
  • Fermentis
    [[Category:Yeast]] A bottom fermenting lager strain.
    2 KB (256 words) - 19:02, 29 November 2009
  • Märzen
    [[Category:Lager styles]] '''Märzen''' is a full-flavored German lager derived from [[Vienna Lager]]. Märzen was one of the [[beer style]]s traditionally served at [[Oktobe
    8 KB (1,145 words) - 19:52, 14 March 2012
  • Dry yeast
    [[Category:Beer]] [[Category:Beer ingredients]] [[Category: Wine]] [[Category:Yeast]] [[Image:Nott_sachet-1-.jpg|thumb|Dried Yeast‎|right]]
    7 KB (941 words) - 00:36, 9 March 2013
  • Conditioning the Beer
    ...hat is needed for most beer styles and new brewers typically do not brew [[lager styles]] or other beers that require specialized conditioning for their fir ...also be done at this point in the process. This period allows solids and yeast to settle out (resulting in clearer beer) and for volatile compounds to mel
    6 KB (952 words) - 05:46, 4 August 2011
  • White Labs
    ...sells [[yeast]] for homebrewers as well as breweries. They have dozens of yeast strains available: == ALE YEAST ==
    26 KB (3,725 words) - 04:08, 9 November 2010
  • Whirlpooling
    ...is not needed for the primary fermentation (e.g. the post boil volume was lager than the volume that goes into the primary fermenter) there is no need to m ...little break material in the primary fermenter, which will make for easier yeast harvesting and a cleaner beer.
    6 KB (1,123 words) - 17:13, 24 June 2013
  • Pale Lager
    [[Category:Lager styles]] The most popular beer style in the world, '''Pale Lager''' is a dry, crisp [[lager]] with very little flavor and a light body; it is brewed to be refreshing a
    16 KB (2,519 words) - 15:16, 3 September 2009
  • Conical
    ...entation. The bottoms of the conicals are sloped severely so that all the yeast and trub from the boil kettle will settle at the point of the fermenter. I
    975 bytes (156 words) - 19:36, 26 August 2007
  • The Theory of Mashing
    ...harides (matotriose). The latter can only be completely fermented by lager yeast strains (s. uvarum). ...rt (the wort that is later fermented to beer). Amino acids are a necessary yeast nutrient and low FAN (free amino nitrogen) levels can lead to sluggish and
    14 KB (2,124 words) - 21:49, 23 December 2013
  • Pilsner
    [[Category:Lager styles]] ...red, bottom-fermenting beers such as [[Munich Helles]] and American [[Pale Lager]].
    12 KB (1,804 words) - 23:45, 17 September 2008
  • Munich Helles
    [[Category:Lager styles]] ...t features stronger flavors than ordinary American or international [[pale lager]].
    3 KB (444 words) - 23:04, 17 October 2007
  • Wyeast
    0 bytes (0 words) - 21:25, 25 August 2014
  • Known Commercial Yeasts
    [[Category:Yeast]] This is an alphabetical list of [[beer]]s that have known [[yeast]] strains available to homebrewers.
    2 KB (234 words) - 14:53, 18 June 2009
  • Wild yeast
    ...ble, but some traditional beers, especially [[Belgian ales]], rely on wild yeast for their unique character. ...The terms is also sometimes used, somewhat inaccurately, to refer to non-yeast organisms traditionally found in spontaneously fermented beerm such as the
    3 KB (401 words) - 17:00, 24 September 2007
  • Commercial Beers
    ...ients in commercial beers. Where possible, all known grains, hop varities, yeast strains and emperical data are listed. *Yeast: English Ale
    8 KB (999 words) - 06:09, 30 December 2010
  • Did I kill my yeast?
    ...nto the upper 30s (2-3ºC) before going dormant. As long as you pitch the yeast into the wort after it has cooled to room temperature, you're fine.
    418 bytes (72 words) - 12:10, 13 September 2007
  • Bière de Garde
    ...n. Neither [[Wyeast]] nor [[White Labs]] currently have a Bière de Garde yeast strain available to home brewers. ...e slightly higher levels of spicy hop flavor (which can also come from the yeast). Smooth, well-lagered character. No diacetyl.
    6 KB (900 words) - 13:00, 26 September 2007
  • Dry Beer
    [[Category:Lager styles]] ...' usually refers to a specific style of extremely highly attenuated [[pale lager]] popular in Japan and briefly popular in the United States as well.
    3 KB (481 words) - 13:00, 27 September 2007
  • Danstar
    0 bytes (0 words) - 15:12, 24 September 2014
  • Belgian Blond Ale
    ...y hop nose, along with a lightly sweet pils malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, ...bitterness to balance. Light hop flavor, can be spicy or earthy. Very soft yeast character (esters and alcohols, which are sometimes perfumy or orange/lemon
    3 KB (454 words) - 14:48, 24 November 2010
  • Nottingham
    0 bytes (0 words) - 22:42, 23 January 2015
  • Bock
    [[Category:Lager styles]] The standard '''Bock''' beer is a strong, dark [[lager]] with a rich malt flavor derived from the use of melanoidin-rich malts, es
    18 KB (2,877 words) - 16:03, 30 March 2011
  • Dry
    ...s can often ferment sugars that are unfermentable by ordinary beer or wine yeast. ...r wort or must and the attenuative character and alcohol tolerance of your yeast. However, in some cases you can also use [[back sweetening]] techniques to
    1 KB (223 words) - 03:23, 15 December 2008
  • American Blonde Ale
    ...malt-focused ale with a light flavor profile similar to an [[American Pale Lager]], but usually with slightly more flavor. It lacks the hoppiness and other ...nd Mid-Atlantic States. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not h
    4 KB (636 words) - 23:37, 23 February 2008
  • Cream Ale
    [[Category:Lager styles]] ...ght-colored, mild-flavored beer, with a base similar to an American [[pale lager]] and often a distinctive corn flavor from the use of corn adjuncts. In it
    6 KB (932 words) - 03:41, 1 March 2013
  • Rauchbier
    [[Category:Lager styles]] '''Rauchbier''' is a style of lager traditionally brewed in the city of Bamberg in Germany, which uses [[rauchm
    8 KB (1,269 words) - 19:47, 15 October 2007
  • Stout
    ...of stout, Tropical Stouts are often brewed with bottom-fermenting (lager) yeast. ...oasted flavor of a traditional dry stout combined with a flavorful Belgian yeast.
    31 KB (4,799 words) - 01:25, 1 April 2009
  • American Rye Beer
    ...r case, the yeast is a clean yeast strain and not a distinctive [[Weizen]] yeast strain. |name=American Rye Ale or Lager with or without Yeast
    3 KB (442 words) - 14:20, 31 October 2007
  • Specialty Aged Beer
    ...to the tradition of [[lagering]] and eventually to the isolation of lager yeast strains that were more suited to this type of conditioning. |description=A wood- or barrel-aged beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental be
    19 KB (3,119 words) - 05:18, 8 December 2008
  • Dark American Lager
    [[Category:Lager styles]] ...er colors and somewhat stronger malt flavors than ordinary American [[Pale Lager]].
    3 KB (456 words) - 17:06, 11 October 2007
  • Irish Red Ale
    [[Category:Lager styles]] ...grains]]. Despite the name, this [[beer style]] may also be brewed as a [[lager]].
    4 KB (598 words) - 11:51, 18 November 2010
  • Mild Ale
    ...dly in run down pubs as the Big Brewers began to heavily promote their keg lager brands. Coupled to this was a gradual, but steady decline in heavy industry By the 1970s, the keg lager boom had seen mild's share of the market fall to around 13% and it was a sh
    12 KB (1,852 words) - 14:57, 25 May 2015
  • Primary Fermentation
    ...ch "eat" the sugars; you just need to provide the right conditions for the yeast to do its job. ...can do is find a location with a stable, appropriate temperature for your yeast to work.
    10 KB (1,575 words) - 06:04, 19 July 2011
  • Vienna Lager
    [[Category:Lager styles]] '''Vienna Lager''', sometimes called '''Vienna Red''', is a malty amber lager developed in Austria in the 1830s, but now brewed primarily in Mexico.
    5 KB (737 words) - 14:52, 24 November 2010
  • Specialty Fruit Beer
    ...be present as appropriate for warmer fermentations. If the base beer is a lager, then overall less fermentation byproducts would be appropriate. Some malt ...Abita Purple Haze, Melbourne Apricot Beer and Strawberry Beer, Saxer Lemon Lager, Great Divide Wild Raspberry Ale, New Glarus Belgian Red and Cherry Tart, M
    9 KB (1,366 words) - 16:51, 18 September 2007
  • Racking
    ...ff the yeast cake will reduce the risk of [[autolysis]], a process whereby yeast cells, having consumed all other available food, begin to metabolise each o ...or sherry. As the beer drains out of the fermenter, allow the bulk of the yeast cake to remain behind. Once this is done, seal up the racking vessel and st
    5 KB (863 words) - 06:34, 5 December 2010
  • Steam Beer
    [[Category:Lager styles]] ...century, brewed with bottom-fermenting yeasts but at higher than ordinary lager fermentation temperatures.
    7 KB (1,027 words) - 21:15, 1 June 2011
  • Adambier
    ...the ballpark of 1.100, considering 70% apparent attenuation by the primary yeast and then further attenuation by other organisms in the aging barrel. Hoppin ...ortmund isnt far from either Düsseldorf or Köln either an Alt or Kölsch yeast should suffice. Traditional Adambier brewing developed long before refriger
    8 KB (1,230 words) - 14:47, 19 March 2016
  • Dortmunder
    [[Category:Lager styles]] '''Dortmunder''' beer is a style of light lager brewed in the city of [[Dortmund]], in the Ruhr valley region of Germany.
    4 KB (632 words) - 02:04, 13 October 2007
  • Munich Dunkel
    [[Category:Lager styles]] ...''Münchner Dunkel''' or simply '''Dunkel''', is a style of dark-colored [[lager]] brewed in [[Munich]]. It features the distinctive melanoidin flavors o
    4 KB (642 words) - 23:22, 14 October 2007
  • Schwarzbier
    [[Category:Lager styles]] '''Schwarzbier''', also called '''Black Beer''', is a German [[lager]] traditionally brewed in Thuringia and Franconia in Germany.
    4 KB (576 words) - 18:07, 15 October 2007
  • Specialty Spice or Herb Beer
    ...be present as appropriate for warmer fermentations. If the base beer is a lager, then overall less fermentation byproducts would be appropriate. Some malt
    7 KB (1,118 words) - 20:24, 19 October 2007
  • Krausening
    ...as a [[yeast bank]] since it is not the least [[Flocculation|flocculant]] yeast that is at the bottom of those bottles. * carbonation times will also be more predictable if you add fresh yeast.
    5 KB (879 words) - 03:31, 19 July 2014
  • Unfiltered German Lager
    [[Category:Lager styles]] ...r]] and other modern lagers. Many of these styles of '''Unfiltered German Lager''', all bottle or cask conditioned, survive as regional specialties in Germ
    3 KB (486 words) - 15:34, 31 October 2007
  • American Wheat Beer
    ...brewed with a clean American ale yeast rather than the distinctive Weizen yeast used by German brewers. They also generally have more hop flavor and aroma ...erican wheat beers can be served either clear and filtered or cloudy, with yeast in suspension, and depending on the base malt used it can be light or dark
    8 KB (1,283 words) - 23:15, 17 September 2008
  • Understanding Attenuation
    ...as much smaller amounts of other compounds (esters, higher alcohols). The yeast will also absorb most of the simple proteins. But not all of the fermentabl ...ager yeasts (saccharomyces uvarum) can ferment that wort sugar completely, lager yeasts will show a slightly higher limit of attenuation for the same wort.
    13 KB (2,153 words) - 09:38, 4 August 2014
  • Mash Time Dependency of Wort Fermentability
    * lager yeast (Wyeast 2206 from a home brew batch) * sanitized syringe for measuring the yeast
    5 KB (807 words) - 01:38, 4 December 2007
  • The Brew-Master's Bible
    Partial Mash Lager Brewing 16<br> Yeast Profiles 74<br>
    3 KB (465 words) - 13:15, 9 December 2007
  • How to brew BMC
    ...ives a recipe to be used to brew one; for more information, see the [[Pale Lager]] page. Style: American Light/Standard/Premium Lager<br>
    2 KB (324 words) - 22:09, 8 March 2012

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