From years of experience and trialing yeast strains from Ballast Point's R&D & Homebrew Mart experience, East Village Brewing Company's Aaron Justus chose our WLP920 Old Bavarian Lager Yeast as his house strain.
A reliable strain that's able to handle different styles and parameters, Aaron tweaks his recipe to accommodate this versatile lager yeast.
Key House Yeast Parameters East Village Brewing Sought:
"In one given year, we played around with over 60+ yeast strains including bacteria and wild yeast. When you're brewing that many beer styles, we were doing 130 different beers. Never really brewed the same beer twice. We kind of knew quickly which yeast strains perform well in different environments."
From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfests, bocks, and dark lagers.
| ATTENUATION: | FLOCCULATION: | ALCOHOL TOLERANCE: | FERMENTATION TEMPERATURE: | STA1: |
| 66 - 73 % | Medium | Medium(5-10%) | 50° - 55° F 10° - 13° C |
Negative |
In modern brewing, the vast majority of beers are fermented using a narrow selection of highly domesticated industrial yeast monocultures. However, recent genetic research has unlocked historical yeast populations preserved for centuries by farmhouse brewers in Northern and Eastern Europe. A prominent result of this research is WLP079 Suava Ale Yeast (referenced in early developmental…
Read more
Quality assurance and quality control go a long way toward making your brewhouse more efficient. Brew Lab Data can be used to: Maintain Beer Consistency Detect a Problem Troubleshoot Test & Analyze New Variables and Ingredients Improve Yeast Health & Fermentation Lower Costs & Improve Efficiency Cervecería Insurgente from Tijuana, Mexico, is a prime example…
Read more
Professional brewers are natural problem-solvers. Every brew day presents dozens of small decisions, grain bill adjustments, hop timing, tank scheduling, fermentation temperatures. Most of those decisions are based on experience, observation, and one simple question: “What variables actually matter here?” When it comes to fermentation, the breweries that produce the most consistent beer don’t just…
Read more