- Altbier
- Sticke
- Doppelsticke
- Malt forward beer styles
* Attenuation was measured after 8 days with Ale yeast at 20˚C / 70˚F and Lager yeast at 10˚C / 50˚F. Medium Gravity is 14˚ – 16˚Plato. High Gravity is 23˚- 25˚Plato.
† The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- not necessarily the ideal temperature for your particular beer style. As a rule of thumb, start ale yeast fermentation at 20˚ – 22˚C (68˚–72˚F) and then lower or raise temp as desired. Lager Yeast are typically fermented at 7˚ – 14˚C (45˚–58˚F). If desired, Lager Yeast can be given a “hot start” at 18˚ – 20˚C (65-68˚F) and then lowered to the primary temperature after active fermentation begins (10-20 hrs).
GigaYeast laboratory is still gathering data on many of their strains. Information provided here may change some in the future. Please contact us at feedback@beerco.com.au if you need more info. on a particular strain.
