House Yeast
I would vote for 1968. It is very versatile and aggressive fermenter. We get attentuation levels as high as the mid 80's if we mash lower (High 140's). It also drops extremely bright quickly and with a proper diacetyl rest is key. I also never have a problem getting enough yeast, it is very clumpy and doesn't even make it into the serving tank or kegs at all. We use it as a house yeast with styles ranging from American Wheat to Pale Ales to stouts. Very user friendly strain!
Michael Uhrich
Owner/Brewer
Carter's Brewing
Billings, MT
I would vote for 1968. It is very versatile and aggressive fermenter. We get attentuation levels as high as the mid 80's if we mash lower (High 140's). It also drops extremely bright quickly and with a proper diacetyl rest is key. I also never have a problem getting enough yeast, it is very clumpy and doesn't even make it into the serving tank or kegs at all. We use it as a house yeast with styles ranging from American Wheat to Pale Ales to stouts. Very user friendly strain!
Michael Uhrich
Owner/Brewer
Carter's Brewing
Billings, MT
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