American Ale Yeasts are great for American-style Pale Ale, Brown, Amber, IPA, Imperial IPA, Stout, Wheat, Barleywine, Porters, etc.. Each of the following yeasts has its own characteristics.
JY003 - Bear Coast Yeast, US Ale I
From a famous West-Coast brewery. A quick fermenting yeast that is low on esters and phenols. Flocculates really well for a clean and crisp ale. Brings out the hops well, good for American style hoppy beers. Comparable to Chico, flocculates harder and with a lower ester production.
Origin: California, USA
Temperature Range: 62-74°F (17-23°C)
Flocculation: +++
Attenuation: 73-80%
Alcohol Tolerance: 10%
JY017 - US Ale III
A yeast rumored to be from one of the biggest hop-driven breweries in California. Very clean and neutral and fast fermenting. Ester production is low, neutral in flavor and aroma. Alcohol tolerance is high for demanding fermentations. Premature spunding can result in elevated sulfur production and loss of hop aromatics, beers are best when they've had a good diacetyl rest.
Origin: California, USA
Temperature Range: 65-69°F (18-21°C)
Flocculation: ++
Attenuation: 76-83+%
Alcohol Tolerance: 11-12%
JY025 - US Ale IV
A yeast from a famous Michigan brewery. Slightly slower fermentation than the rest of the American strains, albeit steady. When fermented within the advised temperature range, a soft and almost creamy yeast character can be found in your beer. A yeast that leans itself greatly for American-Style Wheat, but can also be used for Ambers, Reds, Stouts and other styles.
Origin: Michigan, USA
Temperature Range: 65-72°F (17-23°C)
Flocculation: ++(+)
Attenuation: 72-76%
Alcohol Tolerance: 10%
JY085 - US Ale X (Local Pale Ale)
From a famous Virginia Brewery, this yeast is clean, ferments cool and is dependable. Comparable to JY006, but cleaner fermentation profile and stronger flocculation. Works well in a variety of beer styles and good diacetyl reduction capacity.
Origin: Loudoun County, USA
Temperature Range: 65-72°F (18-22°C)
Flocculation: +++
Attenuation: 74-78%
Alcohol Tolerance: 11%
JY127 - Magic IPA Yeast, US Ale XIII
Has its ancestry traced to 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.
Origin: USA
Temperature Range: 66-74°F (18-23°C)
Flocculation: ++
Attenuation: 75-81%
Alcohol Tolerance: 11%
JY173 - US Ale XVIII
Very reliable and dependable strain, developed by natural selection by Jasper Yeast itself. Flocculates like a rock when fermentation is done. Can be used cool and warm. Versatile and robust. Perfect for the brewer that does not have time to babysit its fermentations, and does not have the capacity to filter or centrifuge.
Origin: Virginia, USA
Temperature Range: 57-76°F (14-24°C)
Flocculation: ++++
Attenuation: 74-80%
Alcohol Tolerance:11-12%
JY215 - Chico Ale
The classic American Ale yeast. Good attenuative, but balanced and smooth, finishing just as clean.
Origin: Chico, CA, USA
Temperature Range: 60-72°F (16-22°C)
Flocculation: +
Attenuation: 73-80%
Alcohol Tolerance: 11-12%
JY243 - Burlington Beer Factory
Sourced from a brewery specializing in hazy NE-style IPAs, this strain is ideal for beers requiring 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.
Origin: USA
Temperature Range: 68-74°F (18-23°C)
Flocculation: ++
Attenuation: 68-72%
Alcohol Tolerance: 11%
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.
Origin: USA
Temperature Range: 68-74°F (18-23°C)
Flocculation: ++
Attenuation: 75-81%
Alcohol Tolerance: 11%
