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RVA Yeast Now in Stock!

RVA 806 pic

Homecrafted just received our first order from RVA Yeast Labs.  These have over 200 billion yeast cells per vial, that’s twice as much yeast as the competitors!  No need to make a starter.  Check out their website at RVAYeast for a complete list of available yeasts.  See one you like?  Let us know and we will get it on the next order.  Here’s what we have so far:

RVA 101 Chico Ale (Sierra Nevada): This versatile workhorse yeast will produce a clean crisp flavor profile with muted yeast character allowing hops and malt to take center stage.  The American IPA has gained international acclaim and this is the yeast that did it.  

Flocculation: Medium
Attenuation:  70- 75%
Suggested fermentation temperature: 67-73º F
Alcohol Tolerance: High (11%)

RVA 103 Pacman Ale (Rogue): A very versatile yeast, produces a dry, clean beer with little diacetyl and very mild esters. However, it has a lower emphasis on hop bitterness, slightly tart, and less attenuative (more residual sweetness). Great for pale ales, blonde ale, American wheat, altbier, amber ale.

Flocculation: Medium-High
Attenuation:  74- 78%
Suggested fermentation temperature: 62-72º F
Alcohol Tolerance: High (12%)

RVA 104 Hoptopper Ale (Alchemist): Isolated from a very well regarded example of a Double IPA, this strain will produce fruity esters which serve well to complement a heavy hop load.  Great for a variety of pale ales and bitters.

Flocculation: Medium/Low
Attenuation: 75-80%
Suggested fermentation temperature: 64-76º F
Alcohol Tolerance: High (11%)

RVA 131 Chiswick Ale (Fullers): This classic English strain will produce a very clear beer with some residual sweetness.  Perfect for classic bitters, milds, English style porters and stouts.

Flocculation: Very High
Attenuation:  65-72%
Suggested fermentation temperature: 65-70º F
Alcohol Tolerance: Medium (8 %)

RVA 141 Scotch Ale (McEwans): Produces the famous malty beers of Scotland, including the winter warmer, Wee Heavy.

Flocculation: Medium
Attenuation:  70-75%
Suggested fermentation temperature: 65-70º F
Alcohol Tolerance: High (11%)

RVA 501 Brettanomyces claussenii: A low-intensity strain. Contributions from this strain are mostly aromas of pineapple and fruit. This strain prefers higher temperatures (85º F), but will produce nice aroma and subtle flavor at normal ale fermentation termperatures (68-72º F).

RVA 806 Lickinghole Creek Ale:  Isolated from the wilds at Virginia’s farm brewery, Lickinghole Creek Craft Brewery, this strain captures the terroir of this premier craft brew lover’s destination. With citrus esters, a nose of sweet honey and a dash of phenolic spice, this strain will complement a variety of dry Belgian style beers. We highly recommend this strain for Belgian triple and Saison.

Preliminary Data:
Flocculation: Medium
Attenuation: 78-85%
Suggested fermentation temperature: 68-74º F
Alcohol Tolerance: High (12%)