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• Limited Beer Kits
• Wyeast Private Collection Strains
• White Labs Platinum Strains
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Kinderweisse: OG: 1.031 | Ready: 6 Weeks | $15.99 W/O Yeast
Berliner Weisse: this top-fermented, lightly soured ale was once synonymous with “wheat beer” in Europe, but now is a living dinosaur of a style. Its grainy Pils- and wheat malt-character is underscored with an gentle, earthy lemonade-like sourness that used to be a common thread in beers of this region.
Characteristics of interest to the brewer: a very low OG and abv %, extremely low bitterness (achieved through a boil of only fifteen minutes, plus mash hopping in the all-grain version), and a dominant but pleasant sourness from secondary fermentation with Lactobacillus; extended aging will bring earthy overtones from Brettanomyces. Characteristics of interest to the drinker: arguably the best summertime beer ever invented - light, effervescent, tart, and very refreshing.
Victorious Primo Pseudo-Pils: OG: 1.051 | Ready: 6 Weeks | $26.99 W/O Yeast
What the aitch is a clone of an American-brewed Pils (a classic interpretation of the style, be that as it may) doing in the North German Series? Well ... this kit is not technically a lager anyway, so relax, don't worry, etc etc. Victorious Primo is made accessible to all brewers through the use of Wyeast's 2575 Kolsch II strain, a clean-fermenting, clean-finishing hybrid ale strain that makes a pretty mean pseudo-lager.
Pilsner malt is the canvas against which German and Czech hops are slathered at the end of the boil; the resultant noble lupulin haze oozing into your nostrils will make you think you're sitting in the shade of cone-heavy late-summer hop bines. Meanwhile, in the mouth, a hop bitter bite is propped up by a bread-and-pastry-dough malt character, rushing to a clean finish with a final smack of hop flavor.
The thing to know about brewing Pils (pseudo or otherwise) is that process is at least as important as ingredients: the more volume you boil and the cooler you ferment (even with this ale yeast!), the better the beer will turn out. For best results with Victorious Primo, we recommend striving for a boil volume of at least four gallons and a primary fermentation below 65 F (below 60 F is better still).
Bitte Burger Pils: OG: 1.045 | Ready: 8 Weeks | $26.99 W/O Yeast
German Pilsner: the Porsche Boxster of lagers, packing a lot of oomph into a lithe frame. Toeing the line on IBUs and color, Bitte is light, lean, way bitter and way dry. To get from here to there it may be necessary to close your eyes before you brew and imagine a very stern German blonde admonishing you to boil a large volume and prepare a yeast starter.
Deep straw color with a brassy, well-spoken noble Pilsner malt profile, Bitte is suffused throughout with hop bitterness, loaded up in the front and middle of the boil for a tingling bitter bite and subtle resiny-sweet-herbal flavor. In a nutshell: clean, dry, and snappy.
Thanks to Wyeast's temperature-tolerant Rasenmaher Lagerbier strain, a batch of this elegant and refined (yet entirely chuggable) lager is within your reach even if you don't have a dedicated lager fridge: the good ol' swamp cooler (tub of ice water, an old t-shirt to cover the carboy, and a fan) will get you feeling the Fahrvegnugen.
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2252 - PC Rasenmäher Lager Yeast
Beer Styles:
Light American Lager, Munich Helles, Vienna Lager, and Classic American Pilsner.
Profile:
This versatile lager strain is an excellent choice for brewing your favorite low alcohol lawnmower beer. Fermentations at low temperatures will produce clean lagers that accentuate the malt character of the beer. At high temperatures this strain maintains much of the lager character, but will also yield a mild ester profile that compliments hop aromas and flavors.
Attenuation: 73-77%
Flocculation: Low
Optimum Fermentation Temperature: 48-68°F
2575-PC Kolsch II Yeast
Beer Styles:
Kölsch, Northern German Altbier, and Düsseldorf Altbier.
Profile:
This authentic Kolsch 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.
Attenuation: 73-77%
Flocculation: Low
Optimum Fermentation Temperature: 50-70°F
3191-PC Berliner-Weisse Blend
Beer Styles:
Lambics, Geuze, Fruit Lambic, and Flanders Red Ale.
Profile:
Isolated from English stock ale, this wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. B. clausenii can be used as a primary strain; however it is typically inoculated in conjunction with other yeasts and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning.
Attenuation: 73-77%
Flocculation: Low
Optimum Fermentation Temperature: 68-72°F
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WLP006-Bedford British
Beer Styles:
Bitter, Pale Ale, Porter, and Brown ale.
Profile:
Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales.
Attenuation: 72-80%
Flocculation: High
Optimum Fermentation Temperature: 65-70°F
WLP540-Abbey IV Ale Yeast
Beer Styles:
Belgian style ales, Dubbels, Trippels, and Specialty beers.
Profile:
An authentic Trappist style yeast. Use for Fruit character is medium, in between WLP500 (high) and WLP530 (low).
Beer Styles:
Bitter, Pale Ale, Porter, and Brown ale.
Attenuation: 74-82%
Flocculation: Medium
Optimum Fermentation Temperature: 66-72°F
WLP566-Belgian Saison II Yeast
Beer Styles:
Saison.
Profile:
Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.
Attenuation: 78-85%
Flocculation: Medium
Optimum Fermentation Temperature: 68-78°F
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We'll see you next time you're in the store, Cheers!