Hazy IPA
Fruity, juicy, and hazy. NE Style IPA's are the result of a combination of specific malts, hops, yeast, and process techniques. The following strains exhibit strong biotransformative properties, a process where hops added at a specific time in the fermentation process will interact with yeast to maximum fruity-citrus character, increasing the concentration and resulting flavor from hop oil components like geraniol, linalool, and citronelle, in the finished beer. Please let us know if you have any questions regarding the process and ingredient selection for this popular style.
Hazy IPA
JY243 - Burlington Beer Factory
Sourced from a brewery specializing in hazy NE-style IPAs, this strain is ideal for beers requiring medium-to-lower attenuation to enhance body and a balanced finish. Most likely originating from Britain long ago. Works great for hoppy beers such as Pale Ales, IPAs and Double/Imperial IPAs. Fruity when fermented warm, and this fruitiness blends great with hoppiness from the hops you use.
JY127 - Magic IPA
Sourced from a famous Vermont Brewery, but has evolved stronger flocculation characteristics. Most likely originating from Britain long ago. Works great for hoppy beers such as Pale Ales, IPAs and Double/Imperial IPAs. Fruity when fermented warm, and this fruitiness blends great with hoppiness from the hops you use. One of the conan varieties that we offer.
JY137 - London 3
A very popular strain for brewing NE style IPAs. Produces stable haze, paired with strong hop-forward fruit esters, leaving ample body for a soft mouthfeel (it does not ferment maltotriose). Very nice yeast for British style cask ales as well. Does not attenuate well, especially for higher gravity worts. This will result in the desired juicy character and body. Keep expectations in check. If you want it to dry out, do not mash too warm, overpitch, and ferment on the warmer end of the advised temperature range.
JY244 - Downeaster
Similar to our 127, but with higher attenuation, this strain has its ancestry traced to a famous Vermont Brewery. Most likely originating from Britain long ago. Works great for hoppy beers such as NE-style hazy IPAs, IPAs and Double/Imperial IPAs. Fruity when fermented warm, and this fruitiness blends great with hoppiness from the hops you use. Great choice for a hazy IPA requiring higher attenuation. Peachy.
JY281 - Ebbegarden
Great Hazy IPA yeast from Stordal in Norway. Compared to other kveik strains, this isolate accentuates hop-bitterness. At the higher end of the temperature-range this yeast produces a lot of tropical fruit aromas and flavors (mango, gauva, citrus-peel). At lower temperatures, it is more subdued. Nice and reliable fermenter.
JY303 - Particle Wave
JY303 is our 100% natural, non-GMO thiol producing yeast. Genetically modified thiol producing yeasts can be very active in their thiol releasing activity, especially if genes from bacteria are expressed. That (artificial) activity can release large amounts of sulfur compounds, potentially resulting in a burning, unpleasant and artificial aroma. Our strain is not genetically modified and is naturally equipped with thiol releasing activity, resulting in much less sulfur and a more pleasant thiol aroma. The strain produces citrus, pomelo and pineapple aromas and flavors, depending on the ingredients used by the brewer. Its not the best attenuating strain, do not let the jackets come on at the end of fermentation and let it rise to mid 80ies (~30°C). If you want to go over ~18°P you have to make your wort very fermentable.