I was just looking something up on the Fermentis website and saw two new ale strains listed, HA-18 and BE-134.
HA-18 – NEW!
Ideal mix of yeast and enzymes for very highly attenuated beers such as Barley Wines.
→ Able to reach 18% v/v of ethanol, depending on the process and the substrate.
→ Very good resistance to the osmotic pressure and high fermentation temperatures (thermotolerant yeast).
BE-134 – NEW!
The obvious choice for highly attenuated beers with phenolic character such as Belgian-Saison style.
→ Produces highly refreshing and drinkable beers.
→ Offers fruity aromas and spicy character such as clove notes
Anyone try either of these? Any guesses which strains these are equivalent to? WLP099 and WY3724 maybe?
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