American Ale Wyeast – WY1056
Fermentation Temp Range (F): 60-72 Apparent Attenuation Range (%): 73-77 Flocculation: Medium-Low Alcohol Tolerance: 11%
Pitching/Fermentation: Produces diacetyl and fusels if reproduction stage is over 71F or excessively underpitched. Poor attenuation if below 60F. Serial pitching will result in an extremely (88%+) attenuative yeast after 6-7 generations. Mild citrus notes develop with cooler (60-66F) fermentations.
Notes: This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. Low fruitiness, mild ester production. Normally requires filtration for bright beers.
Best Styles: American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer
Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us. Liquid Yeast Substitution: White Labs 001, Omega 04
Dry Yeast Substitution: Safale US-05, LalBrew BRY-97, Mangrove Jack M44

Want to make a Yeast Starter? Home brewers are always led to believe making a yeast starter is for the advanced brewer. This could not be further from the truth. If anything beginning brewers should start with yeast starters. When you think about it they are nothing more than a small extract brew. Show Me How To Make A Yeast Starter