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This signature strain, from Charlie Papazian, has the ability to ferment at both
ale and lager temperatures allowing the brewer to produce diverse beer styles.
The recipes in both Papazian's books, The Complete Joy of Homebrewing and The
Homebrewers Companion, were originally developed and brewed with this yeast.
Papazian had "Cry Havoc" in his yeast stable since 1983.
When fermented at ale temperatures, the yeast produces fruity esters reminiscent
of berries and apples. Hop character comes through well with hop accented beers.
Diacetyl production will be very low when proper fermentation techniques are
When fermented at lager temperatures, esters are low in high gravity beers and
negligible in other beers. Pleasant baked bread-like yeast aroma is often
perceived in malt accented lagers. Slightly extended fermentation times may be
experienced compared to other lagers. Some fermentation circumstances may
produce sulfur aroma compounds, but these will usually dissipate with time.
Good yeast for bottle conditioning.
Optimum Fermentation Temperature: 68-74F
Optimum Cellaring Temperature: 50-55F
Alt beers can be cellared at lagering temperatures
Optimum Fermentation Temperature: 55-58F
Optimum Lagering Temperature: 32-37F