these yeasts have interesting flavours, tastes and alcohol levels which are all important in gaining extra beer tasting points. the best beers would be made from combinations of high alchohol and high flavour yeasts so research is needed to find these spots.
high flavour yeasts:
- Y-24 = Potent, Hint of Cinnamon
- Y-26 = Potent, Noticeable Cherry
- Y-33 = Hint of Date
- Y-41 = Noticeable Nutmeg
- Y-42 = Very Potent, Hint of Cinnamon and Banana
- Y-50 = Potent, Noticeable Date
- Y-58 = Hint of Date
- Y-59 = Potent, Bold Cinnamon
- Y-74 = Potent, Hint of Date
- Y-88 = Potent, Hint of Banana
- Y-91 = Bold Orange
- Y-99 = Bold Cherry
known high alcohol yeasts:
very potent :
- Y-3 notes: avail at coords: 1307, -1063, second yeast, unknown cut off point
- Y-18
- Y-40
- Y-42
- Y-48
- Y-57
- Y-98
potent:
- Y-8
- Y-10
- Y-11
- Y-16
- Y-17
- Y-19
- Y-24
- Y-26
- Y-50
- Y-59
- Y-65
- Y-66
- Y-67
- Y-74
- Y-82
- Y-88
note: all this info was ripped from the t1 wiki so if the yeasts values have changed we are screwed.