Hornindal presents a tropical flavor and aroma of fresh pineapple, mango and tangerine, which complement fruit-forward hops. Add even more dimension to "C" hops with a high fermentation temperature, intensifying aroma and fermentation speed. Ferments well at 90° F/32° C or higher.
Type: Ale Yeast
Minimum Attenuation: 75%
Maximum Attenuation: 82%
Flocculation: High
Minimum Fermentation Temperature: 72°F (22°C)
Maximum Fermentation Temperature: 95°F (35°C)
Alcohol Tolerance: 12%
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A strong fermenter popularly referred to as "Conan," the DIPA Ale strain originates from an often hunted, soaringly rated Vermont beer. Its peach, apricot and pineapple notes are steroids for hops, complementing modern fruity hop profiles in particular. May produce some diacetyl.
Type: Ale Yeast
Minimum Attenuation: 72%
Maximum Attenuation: 80%
Flocculation: Medium- Low
Minimum Fermentation Temperature: 65°F (18°C)
Maximum Fermentation Temperature: 72°F (22°C)
Alcohol Tolerance: 11%
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A Thiolized version of our popular hazy strain, British Ale V (OYL-011), Cosmic Punch Ale generates thiols through biotransformation, releasing tropical aromas experienced in southern hemisphere hops and New Zealand Sauvignon Blanc. This punchy strain unleashes vibrant grapefruit, passion fruit and guava notes. Expect the same performance and haze you get from British V, but with additional thiol aromas. Experiment with mash hopping or wine grape-derived products to push even more thiols.
Type: Ale Yeast
Minimum Attenuation: 71%
Maximum Attenuation: 75%
Flocculation: High
Minimum Fermentation Temperature: 64°F (18°C)
Maximum Fermentation Temperature: 75°F (24°C)
Alcohol Tolerance: 10%
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