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• All styles of extract beer
CITRIC ACID MALIC ACID
This lightly colored ale is brewed with a blend of light and pilsner malt extracts with some flaked corn thrown in to soften things up
which doubles as a storage container when you are not using the system
Omega Yeast | OYL-021 Hefeweizen Ale I | Beer Yeast | Double Pitch | 225 Billion Cells Kegging • All styles of extractA classic German wheat strain, its a cloudy, big top cropper. Presenting banana and clove, the esters turn up with increased temps, wort density and decreased pitch rate, or stay muted at lower temps where clove stands out. Over pitching can lessen the banana. Sulfur conditions out. See also Belgian Ale A (OYL 024) for an alternate complexity. Attenuation: 73 77% Flocculation: Low Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 64 75F Cell
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