Hops
In the table I have listed the Alpha Acid % and the Beta Acid %. To make it clear if you aren’t sure what these are then I have written the definitions as follows:
Alpha Acid % – The percentage of the hop by weight that contains the alpha acid. This is the primary source of the bittering potential of the hops and are used to calculate the final bitterness of the beer according to how long the hops are boiled in the wort for. When the hops are boiled in the wort the acids are isomerized production iso-alpha acids.
Beta Acid % – The percentage of beta acids present in the hop. These beta acids do not readily isomerize but instead effect the bitterness in terms of the aroma produced in the final beer.
| Hop Name | Origin | Alpha Acids % | Beta Acid % | Notes | Usage |
|---|---|---|---|---|---|
| Admiral | UK | 13-16% | 5.6% | Good high alpha acid hop used mainly as a replacement for Target. Not as harsh as Target with a more pleasing hoppy aroma. | Bittering |
| Ahtanum | U.S. | 5-7% | 5.25% | Very distinctive hop from the US. Has good aromatic properties and moderate bittering quality. Has a Cascade like quality. | Aroma/Bittering |
| Amarillo Gold | U.S. | 8-11% | 6% | High alpha hop with a similar floral like quality as Cascade. | Bittering/Aroma |
| Bramling Cross | UK | 5-7% | 3% | Very distinctive character that has notes of blackcurrant and spicy citrus. Has very good potential for cask conditioned beers and dry hopping. | Aroma |
| Brewer’s Gold | Germany | 5-8% | 3.7% | Produces a balanced bitterness and is used in traditional lagers and also found a place in some seasonal ales. | Bittering |
| Cascade | US | 4-6% | 6% | An easily recognisable grapefruit character. It has become very popular because of the floral charcter it seems to impart to any beer, dark or pale | Aroma/Bittering |
| Centennial | US | 8-10% | 4% | A floral, clean and cirus aroma often said to liken it to Cascade. High alpha then Cascade give it better bittering qualities | Bittering |
| Challenger | UK | 5-9% | 4% | Good well rounded hop that lends itself to British Ales. Good for both aroma and bittering and added later in the boil gives a fruity crisp character | Aroma/Bittering |
| Chinook | US | 11-14% | 3.6% | A high alpha hop that provides strong grapefruit character to the finished beer. Used often in stouts and porters because of the prominent spicy character | Bittering |
| Cluster | US | 6-8% | 4.8% | Gives good depth to the finished beer. Has a sharp character but also deep fruity qualities | Aroma |
| Columbus (Tomahawk) | US | 14-17% | 5% | Newer high alpha variety of hop and primarily used as a bittering hop because of this. Has been used as a late addition and is very aromatic. | Bittering |
| Crystal | US | 3-5% | 5.2% | Very clean Hallertau character. Delicate and used often in lagers | Aroma |
| First Gold | UK | 6-8% | 3.5% | Used both as a bittering hop and as a late or dry hop. Retains many of the qualities of the Goldings varities but also an added minty and citrus note | Bittering/Aroma |
| Fuggles | UK | 3-6% | 2% | A delicate, minty, grassy aroma present in many traditional English ales. Often paired with Goldings | Aroma/Bittering |
| Galena | US | 10-14% | 7.5% | General bittering hops used in many American beers. Clean, strong bitterness and fruity aroma | Bittering |
| Goldings, East Kent | UK | 4-7% | 3.5% | Traditional English aroma variety hop with a long history of being used in English brewing. Used for is delicate, smooth qualities | Aroma |
| Green Bullet | New Zealand | 11-15% | 7% | Distinctive floral and raison character hop. Excellent aroma and bittering qualities. Used to good effect in Australia and NZ award winning beers. | Bittering/Aroma |
| Hallertauer Hersbrucker | German | 2-5% | 6% | Delicate aroma hop used in wide range of lagers and light ales. Produces a floral, mild and pleasant aroma. | Aroma |
| Hallertauer Mittelfrueh | Germany | 4-6% | 4.6% | Used in similar styles to Hersbrucker. With similar aroma qualities | Aroma |
| Hallertauer, New Zealand | New Zealand | 7-11% | 3% | Bred from the classic Hallertauer Mittelfruer. Floral and Vanilla flavour goes well in lighter beers | Bittering/Aroma |
| Horizon | US | 10-17% | 7.5% | Good bittering hop that provide a subtle, clean finish | Bittering |
| Liberty | US | 4-6% | 3.5% | Bred from the Hallertau type hops and has a subtle spicy finish but also has an added citrus note. As with Halletau used frequently in lagers | Aroma |
| Mt. Hood | US | 3-6% | 6.3% | Bred as a substitute for Hallertauer Mittlefrueh in the US. Flavour attributes have been noted as mild, herbal with a clean character | Aroma |
| Northdown | UK | 6-10% | 5.5% | Excellent dual hop that has both good bittering and aroma properties. It has a crisp fruit and some say straw quality and is similar to Challenger but richer. | Bittering/Aroma |
| Northern Brewer | Germany | 6-10% | 4% | Also called Hallertauer Northern Brewer. It is a good bittering hop and is uesed notably in Anchor Steam and in Old Peculiar | Bittering/Aroma |
| Nugget | US | 11-13% | 5% | A strong bittering hop from the US that has a herbal spiciness that some say make it a good aroma hop also. | Bittering |
| Pacific Gem | New Zealand | 13-18% | 8.2% | High alpha bittering hop that has fruity qualities like that of blackberries. It also has hints of wood that give an oaky feel to the beer. | Bittering |
| Pearle | Germany | 6-12% | 4.75% | A German hop that has similar character to Mittlefruh albeit with high alpha acids. It has a pleasant aroma and minty qualities | Aroma/Bittering |
| Phoenix | UK | 9-13% | 4.6% | Good substitute for other bittering hops but disappointing aroma profile. | Bittering |
| Pilgrim | UK | 9-13% | 4.7% | New variety from Wye College in 2001. Bred as a dual purpose hop or a replacement for high alpha hops | Bittering |
| Pioneer | UK | 8-10% | 3.75% | Unusual but pleasant citrus like qualities that give good aroma to the finished beer | Bittering/Aroma |
| Pride of Ringwood | Australia | 7-11% | 5.75% | General purpose bittering hops for Australian beers notable beers include Fosters. It has a distinct citrus aroma | Bittering |
| Progress | UK | 4-7% | 2.1% | Similar hop to Fuggle but with a sweeter flavour and softer bitterness character. Good potential for both bitterness and aroma | Aroma |
| Saaz | Czech Republic | 3-6% | 3.5% | Regarded as the only hop for brewing Pilsner. Used most commonly in European lagers. Provides a mild and almost earthy flavour. | Aroma |
| Santiam | US | 5-7% | 7% | Considered an excellant aroma hop that has similar character to Tettnanger | Aroma |
| Spalt Select | German | 3-6% | 3.5% | Bred from Hallertauer Mittelfrueh and Spalt in Germany. Provides classic lager style aroma to the beer | Aroma |
| Simcoe | US | 12-14% | 4.5% | High alpha bitterng hops with good citrus aroma characteristics. | Bittering |
| Sterling | US | 5-9% | 5% | Flavor is a cross between Saaz and Mt Hood. Good aroma hop that has a noble type spicy flavour. | Both |
| Styrian Goldings | Slovenia | 3-6% | 2.9% | Well known variety of hop that is similar to Fuggle in many ways but also with some unique characteristics. Has a perfume like quality that is good for lighter coloured beers. | Aroma |
| Target | UK | 8-13% | 5% | High alpha variety that has similar qualities to Admiral but is slightly more harsh and not ideal for aroma purposes | Bittering |
| Tettnang | Germany | 3-6% | 4% | Excellent traditional aroma hop that is prized in German lagers and wheat beers. | Aroma |
| Vanguard | US | 4-6% | 6% | Bred from Hallertauer Mittelfrueh and used as an aroma hop. Said to have a herbal quality | Aroma |
| Warrior | US | 15-17% | 4-6% | High alpha hop from Yakima Chief Ranches. Good bittering potential and has citrus like qualities | Bittering |
| Williamette | US | 3-6% | 3-4.5% | Delicate dark fruity flavours and grassy quality that make it similar to Fuggles. Excellent as an aroma hop and widley used as a replacement to Fuggle in America | Aroma |
Yeast
Below we have a table of most of the yeasts available to home brewers all information has been taken from the manufacturers websites so credits go here – Fermentis, Lallemand, Wyeast, Whitelabs
| Producer | Type | Code No. | Description | Attenuation | Flocculation | Fermentation Temp | Alcohol Tolerance |
|---|---|---|---|---|---|---|---|
| Fermentis | Dry | Safale S-04 | English Ale yeast displaying fast fermentation and excellent sedimentation (flocculation) properties. Available in 11.5g sachets | 75% | High | 15-20°C | Medium |
| Fermentis | Dry | Safale US-05 | Ready-to-pitch American ale yeast for well balanced beers with low diacetyl and a very crisp end palate. Available in 11.5g sachets | 81% | Medium | 15-22°C | Medium |
| Fermentis | Dry | Saflager S-23 | Originating from the famous VLB institute in Germany, true lager yeast capable of producing continental lagers with fruity, estery notes. Available in 11.5g sachets | 82% | High | 12-15°C | Medium |
| Fermentis | Dry | Saflager W-34/70 | The most popular lager strain worldwide, from the Weihenstephan institute in Germany. Available in 11.5g sachets | 83% | High | 12-15°C | Medium |
| Fermentis | Dry | Safbrew T-58 | Specialty yeast selected for its estery somewhat peppery and spicy flavor development. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer | 70% | Powdery | 15-20°C | Medium |
| Fermentis | Dry | Safbrew S-33 | General purpose ale yeast with neutral flavor profiles. Its low attenuation gives beers with a very good length on the palate. Particularly recommended for specialty ales and trappist type beers. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer | 70% | Powdery | 15-20°C | Medium |
| Fermentis | Dry | Safbrew WB-06 | Specialty yeast selected for wheat beer fermentations. Produces subtle estery and phenol flavor notes typical of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation | 86% | Low | 18-24°C | Medium |
| Lallemand | Dry | Nottingham Ale Yeast | High | High | 14-21°C | High | |
| Lallemand | Dry | Windsor Ale Yeast | Medium | Medium | 17-21°C | Medium | |
| Lallemand | Dry | Diamond Lager | High | High | 10-15°C | Medium | |
| Lallemand | Dry | Munich Dry Wheat Yeast | Munich German Wheat Beer yeast originated in Bavaria and is used by a number of commercial breweries to produce German-style wheat beers. | Med-High | Medium | Average Ale Temperatures | Medium |
| Lallemand | Dry | Belle Saison | Belle Saison is an ale yeast of Belgian origin selected for its ability to produce great Saison-style beer. | High | Low | Average-High Ale Temperatures | High |
| Lallemand | Dry | BRY-97 American West Coast | BRY-97 American West Coast Yeast was selected from the Siebel Institute Culture Collection and is used by a number of commercial breweries to produce different types of ale. | Med-High | High | Average Ale Temperatures | Medium |
| White Labs | Liquid | WLP550 Belgian Ale Yeast | Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500. | 78-85% | Medium | 68-78°F | Medim-High |
| White Labs | Liquid | WLP515 Antwerp Ale Yeast | Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile. | 73-80% | Medium | 67-70°F | Medium |
| White Labs | Liquid | WLP037 Yorkshire Square Ale Yeast | This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales. | 68-72% | High | 65-70°F (18-21°C) | Medim-High |
| White Labs | Liquid | WLP835 German Lager X | Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with low sulfur production and low esters. It is a great choice for styles like traditional Helles, Oktoberfest, Bock, and Dunkel. | 70-76% | Medium | 50-54°F | Medium-High |
| White Labs | Liquid | WLP568 Belgian Style Saison Ale Yeast Blend | This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created. | 70-80% | Medium | 70-80°F (21-27°C) | Medium |
| White Labs | Liquid | WLP085 English Ale Blend | A blend of British ale yeast strains, designed to add complexity to your ale. Moderate fruitiness and mineral-like, with little to no sulfur. Drier than WLP002 and WLP005, but with similar flocculation properties. Good yeast blend for English Pale Ale, Bitter, Porter, Stout, and India Pale Ale. | 69-76% | Medium to High | 68-72°F (20-22°C) | N/A |
| White Labs | Liquid | WLP715 Champagne Yeast | Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral. | >75% | Low | 70-75°F (21-24°C) | 17% |
| White Labs | Liquid | WLP770 Suremain Burgundy Wine Yeast | Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production. | >80% | Low | 60-90°F (16-32°C) | 16% |
| White Labs | Liquid | WLP050 Tennessee Whiskey Yeast | Suitable for American-style whiskey and bourbon. This yeast is famous for creating rich, smooth flavors. Clean and dry fermenting yeast. Will tolerate high alcohol concentrations (15%), and ester production is low. Also popular in high-gravity beers. | 75-80% | Medium | 75-79°F (23-26°C) | High |
| White Labs | Liquid | WLP023 Burton Ale Yeast | From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA’s, bitters, and pales. Excellent in porters and stouts. | 69-75% | Medium | 68-73°F (20-22°C) | Medium |
| White Labs | Liquid | WLP009 Australian Ale Yeast | Produces a clean, malty beer. Pleasant ester character, can be described as “bready.” Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good . | 70-75% | High | 65-70°F (18-21°C) | Medium |
| White Labs | Liquid | WLP005 British Ale Yeast | This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. | 67-74% | High | 65-70°F (18-21°C) | Medium |
| White Labs | Liquid | WLP008 East Coast Ale Yeast | Our “Brewer Patriot” strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less , less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales. | 70-75% | Medium to Low | 68-73°F (20-23°C) | Medium |
| White Labs | Liquid | WLP099 Super High Gravity Ale Yeast | Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities. | >80% | Medium | 65-69°F (18-20°C) | Very High |
| White Labs | Liquid | WLP380 Hefeweizen IV Ale Yeast | Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher. | 73-80% | Low | 66-70°F | Medium |
| White Labs | Liquid | WLP045 Scotch Whisky Yeast | A strain that was widely used for Scotch Whisky production from the early 1950s, producing a complex array of ester compounds and fusel oils, as well as some spicy, clove character. Suitable for Scotch Whisky or American-style Whiskey. Used in high-gravity beers. | 75-80% | Medium | 72-77°F (22-25°C) | High |
| White Labs | Liquid | WLP078 Neutral Grain Yeast | Marked by a clean, fast fermentation, this strain is ideal for any neutral grain spirit. Alcohol and temperature tolerant. Used in high-gravity beers. | 77-84% | Medium | 76-85°F (24-29°C) | High |
| White Labs | Liquid | WLP672 Lactobacillus brevis | Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program! | 80% | n/a | n/a | n/a |
| White Labs | Liquid | WLP500 Monastery Ale Yeast | From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. (Formerly known as Trappist Ale Yeast) | 75-80% | Medium to Low | 65-72°F Lower temperatures (under 65°F) will result in less fruity and more earthy beers. | High |
| White Labs | Liquid | WLP740 Merlot Red Wine Yeast | Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is well suited for Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon. | >80% | Low | 60-90°F (16-32°C) | 18% |
| White Labs | Liquid | WLP510 Bastogne Belgian Ale Yeast | A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. | 74-80% | Medium | 66-72°F | High |
| White Labs | Liquid | WLP351 Bavarian Weizen Yeast | Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: “This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves.” | 73-77% | Low | 66-70°F | Medium |
| White Labs | Liquid | WLP039 East Midlands Ale Yeast | British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts. | 73-82% | Medium to High | 66-70°F (18-21°C) | Medium |
| White Labs | Liquid | WLP585 Belgian Saison III Yeast | Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking. | 70-74% | Low-Medium | 68-75°F | Medium |
| White Labs | Liquid | WLP029 German Ale/ Kölsch Yeast | From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. | 72-78% | Medium | 65-69°F, 18-20°C (Does not ferment well less than 62°F, or 16°C, unless during active fermentation) | Medium |
| White Labs | Liquid | WLP838 Southern German Lager Yeast | This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl. | 68-76% | Medium to High | 50-55°F (10-13°C) | Medium |
| White Labs | Liquid | WLP655 Belgian Sour Mix 1 | A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. | 70-80% | Medium-low | 80-85°+ | Medium-high |
| White Labs | Liquid | WLP400 Belgian Wit Ale Yeast | Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. | 74-78% | Low to Medium | 67-74°F | Medium |
| White Labs | Liquid | WLP041 Pacific Ale Yeast | A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts. | 65-70% | High | 65-68°F (18-20°C) | Medium |
| White Labs | Liquid | WLP013 London Ale Yeast | Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. | 67-75% | Medium | 66-71°F (19-22°C) | Medium |
| White Labs | Liquid | WLP070 Bourbon Yeast | From a tradtional distillery in the heart of Bourbon country, this strain produces a carmel, malty character with balanced ester profile. Suitable for Bourbon or other American Whiskey with barley, rye, or corn as the base grain. Used in high-gravity beers. | 75-80% | Medium | 72-77°F (22-25°C) | High |
| White Labs | Liquid | WLP072 French Ale | Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers. | 68-75% | Medium to High | 63-73°F (17-23°C) | Medium |
| White Labs | Liquid | WLP862 Cry Havoc | Licensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian’s books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast. | 66-70% | Low | 55-58°F (13-14°C) | N/A |
| White Labs | Liquid | WLP320 American Hefeweizen Ale Yeast | This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. | 70-75% | Low | 65-69°F | Medium |
| White Labs | Liquid | WLP749 Assmanshausen Wine Yeast | German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermenter which is cold tolerant. | >80% | Low | 50-90°F (10-32°C) | 16% |
| White Labs | Liquid | WLP004 Irish Ale Yeast | This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. | 69-74% | Medium to High | 65-68°F (18-20°C) | Medium-High |
| White Labs | Liquid | WLP648 Brettanomyces bruxellensis Trois Vrai | The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain. | 85%+ | Low | 70-85°F (21-30°C) | Medium-High |
| White Labs | Liquid | WLP630 Berliner Weisse Blend | A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse. | 73-80% | Medium | 68-72°F (20-22°C) | 5-10% |
| White Labs | Liquid | WLP707 California Pinot Noir Yeast | Isolated from Pinot Noir grapes by White Labs in Davis, CA. This strain produces fruity and complex aromas, and is an ideal choice for hardy red wine varieties, as well as aromatic white wines such as Chardonnay. This strain is reliable for difficult fermentations. | >80% | N/A | >70° F (21°C) | 16% |
| White Labs | Liquid | WLP720 Sweet Mead/Wine Yeast | A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling. | <75% | Low | 70-75°F (21-24°C) | 15% |
| White Labs | Liquid | WLP661 Pediococcus damnosus | Pediococcus damnosus is a cocci bacteria known for its souring capabilities by producing lactic acid. Perfect to add to any sour program. High diacetyl producer and slow growing. | 65% | Low | n/a | n/a |
| White Labs | Liquid | WLP007 Dry English Ale Yeast | Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% will be reached even with 10% ABV beers. | 70-80% | Medium to High | 65-70°F (18-21°C) | Medium-High |
| White Labs | Liquid | WLP065 American Whiskey Yeast | Yeast strain that produces low ester profile and moderate fusel oils. Temperature and alcohol tolerant and suitable for American-style whiskey using barley or corn base. Also used in high-gravity beers. | 76-82% | Medium | 75-82°F (23-27°C) | High |
| White Labs | Liquid | WLP820 Oktoberfest/Märzen Lager Yeast | This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time. | 65-73% | Medium | 52-58°F (11-14°C) | Medim-High |
| White Labs | Liquid | WLP727 Steinberg-Geisenheim Wine Yeast | German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewürztraminer. Moderate fermentation characteristics and cold tolerant. | >80% | Low | 50-90°F (10-32°C) | 14% |
| White Labs | Liquid | WLP775 English Cider Yeast | Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers. | >80% | Medium | 68-75°F (20-24°C) | Medim-High |
| White Labs | Liquid | WLP718 Avize Wine Yeast | Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays. | >80% | Low | 60-90°F (16-32°C) | 15% |
| White Labs | Liquid | WLP540 Abbey IV Ale Yeast | An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low). | 74-82% | Medium | 66-72°F | High |
| White Labs | Liquid | WLP730 Chardonnay White Wine Yeast | Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate. | > 80% | Low | 50-90°F (10-32°C) | 14% |
| White Labs | Liquid | WLP644 Saccharomyces “bruxellensis” Trois | This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. | 85%+ | Low | 70-85°F (21-30°C) | Medium-High |
| White Labs | Liquid | WLP645 Brettanomyces claussenii | Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus. | 70-85% | Low | 85°+ | Medium-high |
| White Labs | Liquid | WLP565 Belgian Saison I Yeast | Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. | 65-75% | Medium | 68-75°F | Medium |
| White Labs | Liquid | WLP570 Belgian Golden Ale Yeast | From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. | 73-78% | Low | 68-75°F (20-24°C) | High |
| White Labs | Liquid | WLP802 Czech Budejovice Lager Yeast | Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. | 75-80% | Medium | 50-55°F (10-13°C) | Medium |
| White Labs | Liquid | WLP700 Flor Sherrry Yeast | This yeast develops a film (flor) on the surface of the wine. Creates green almond, granny smith and nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles. For use in secondary fermentation. Slow fermentor. | >80% | NA | >70°F (21°C) | 16% |
| White Labs | Liquid | WLP940 Mexican Lager Yeast | From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. This is one of the best lager strains in the White Labs yeast bank; try it with any lager. | 70-78% | Medium | 50-55°F (10-13°C) | Medium |
| White Labs | Liquid | WLP810 San Francisco Lager Yeast | This yeast is used to produce the “California Common” style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers. | 65-70% | High | 58-65°F (14-18°C) | Medim-High |
| White Labs | Liquid | WLP036 Dusseldorf Alt Yeast | Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. | 65-72% | Medium | 65-69°F (18-20°C) | Medium |
| White Labs | Liquid | WLP011 European Ale Yeast | Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers. | 65-70% | Medium | 65-70°F (18-21°C) | Medium |
| White Labs | Liquid | WLP665 Flemish Ale Blend | Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix | 80-85%+ | Low-Medium | 68-80F | Medium-High |
| White Labs | Liquid | WLP650 Brettanomyces bruxellensis | Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor. | 70-85% | Low | 85°+ | Medium-high |
| White Labs | Liquid | WLP022 Essex Ale Yeast | Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. | 71-76% | Medium to High | 66-70°F (18-21°C) | Medium |
| White Labs | Liquid | WLP750 French Red Wine Yeast | Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile. | >80% | Low | 60-90°F (16-32°C) | 17% |
| White Labs | Liquid | WLP060 American Ale Yeast Blend | Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same ‘clean/neutral’ flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation. | 72-80% | Medium | 68-72°F (20-22°C) | Medim-High |
| White Labs | Liquid | WLP300 Hefeweizen Ale Yeast | This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. | 72-76% | Low | 68-72°F (20-22°C) | Medium |
| White Labs | Liquid | WLP028 Edinburgh Scottish Ale Yeast | Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. | 70-75% | Medium | 65-70°F, 18-21°C (Does not ferment well less than 62°F or 16°C) | Medim-High |
| White Labs | Liquid | WLP003 German Ale II | Good for Kölsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029. | 73-80% | Medium | 65-70°F, Does not ferment well less than 62°F | Medium |
| White Labs | Liquid | WLP090 San Diego Super Yeast | A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster. | 76-83% + | Medium to High | 65-68°F (18-20°C) | High |
| White Labs | Liquid | WLP575 Belgian Style Ale Yeast Blend | A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as ‘Belgian type’. | 74-80% | Medium | 68-75°F (20-24°C) | Medim-High |
| White Labs | Liquid | WLP675 Malolactic Cultures | Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine. These liquid cultures are available in vials to inoculate 6 gallons or 1 liter sizes to inoculate 60 gallons.Please note: We recommend caution with using WLP675 with wine kits, which contain potassium sorbate and effect the viability of malolactic bacteria. Under FAQ questions below, you will find instructions for using WLP675 with wine kits. General instructions are under FAQs below. | N/A | N/A | N/A | N/A |
| White Labs | Liquid | WLP833 German Bock Lager Yeast | From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer. | 70-76% | Medium | 48-55°F (9-13°C) | Medim-High |
| White Labs | Liquid | WLP760 Cabernet Red Wine Yeast | High temperature tolerance. Moderate fermentation speed. Excellent for full-bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc. | >80% | Low | 60-90°F (16-32°C) | 16% |
| White Labs | Liquid | WLP830 German Lager Yeast | This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen. | 74-79% | Medium | 50-55°F (10-13°C) | Medium |
| White Labs | Liquid | WLP017 Whitbread Ale Yeast | Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily. | 67-73% | High | 66-70°F (19-21°C) | Medium |
| White Labs | Liquid | WLP653 Brettanomyces lambicus | High intensity Brett character. Defines the “Brett character”: Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers. | 70-85% | Low | 85°+ | Medium-high |
| White Labs | Liquid | WLP800 Pilsner Lager Yeast | Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production. | 72-77% | Medium to High | 50-55°F (10-13°C) | Medium |
| White Labs | Liquid | WLP670 American Farmhouse Blend | Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers | 75-82% | Medium | 68-72°F (20-22°C) | 5-10% |
| White Labs | Liquid | WLP566 Belgian Saison II Yeast | Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565. | 78-85% | Medium | 68-78°F | Medium |
| White Labs | Liquid | WLP705 Sake Yeast | For use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance. | >80% | NA | >70°F (21°C) | 16% |
| White Labs | Liquid | WLP840 American Lager Yeast | This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. | 75-80% | Medium | 50-55°F (10-13°C) | Medium |
| White Labs | Liquid | WLP920 Old Bavarian Lager Yeast | From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers. | 66-73% | Medium | 50-55°F (10-13°C) | Medim-High |
| White Labs | Liquid | WLP735 French White Wine Yeast | Classic yeast for white wine fermentation. Slow to moderate fermenter and foam producer. Gives an enhanced creamy texture. | >80% | Low | 60-90°F (16-32°C) | 16% |
| White Labs | Liquid | WLP002 English Ale Yeast | A classic ESB strain from one of England’s largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. | 63-70% | Very High | 65-68°F (18-20°C) | Medium |
| White Labs | Liquid | WLP410 Belgian Wit II Ale Yeast | Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers. | 70-75% | Low to Medium | 67-74°F | Medium |
| White Labs | Liquid | WLP885 Zurich Lager Yeast | Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam. | 70-80% | Medium | 50-55°F (10-13°C) | Very High |
| White Labs | Liquid | WLP709 Sake #9 Yeast | For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeast’s development of high fragrance components. Also a fairly strong fermenter, but producing a foamless fermentation. | 72-78% | Low-Medium | 62-68°F (17-20°C) | 15-16% |
| White Labs | Liquid | WLP080 Cream Ale Yeast Blend | This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast. | 75-80% | Medium | 65-70°F (18-21°C) | Medim-High |
| White Labs | Liquid | WLP006 Bedford British | Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale. | 72-80% | High | 65-70°F (18-21°C) | Medium |
| White Labs | Liquid | WLP051 California Ale V Yeast | From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. is lower, resulting in a fuller bodied beer than with WLP001. | 70-75% | Medium to High | 66-70°F (18-21°C) | Medim-High |
| White Labs | Liquid | WLP860 Munich Helles Yeast | This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it’s great for a variety of lager styles ranging from Helles to Rauchbier. | 68-72% | Medium | 48-52°F | Medium |
| White Labs | Liquid | WLP545 Belgian Strong Ale Yeast | From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers. | 78-85% | Medium | 66-72°F | High |
| White Labs | Liquid | WLP677 Lactobacillus delbrueckii Bacteria | This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze. | 75-82% | Low | 70-75°F | Medium-high |
| White Labs | Liquid | WLP001 California Ale Yeast | This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. | 73-80% | Medium | 68-73°F (20-23°C) | High |
| White Labs | Liquid | WLP590 French Saison Ale Yeast | Unique yeast strain producing farmhouse-style beers with a phenolic “bite” and moderate ester compounds. Producing a cleaner aroma profile than other farmhouse styles, this yeast is versatile and highly attenuating. | 73-80% | Medium | 69–75°F (20°C–24°C) | 5-10% |
| White Labs | Liquid | WLP530 Abbey Ale Yeast | Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. | 75-80% | Medium to High | 66-72°F | High |
| Wyeast | Liquid | 1056 – AmericanAle™ | Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers. | 73-77% | Medium-Low | 60-72F,15-22C | 11% ABV |
| Wyeast | Liquid | 1099 – WhitbreadAle™ | A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile. | 68-72% | Medium-High | 64-75F,18-24C | 10% ABV |
| Wyeast | Liquid | 2308 – MunichLager™ | This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete. | 70-74% | medium | 48-56°F(9-13°C) | approximately9% ABV |
| Wyeast | Liquid | 3522 – BelgianArdennes™ | One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers. | 72-76% | high | 65-76°F(18-24°C) | approximately12% ABV |
| Wyeast | Liquid | 3278 – BelgianLambicBlend™ | This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures. | 70-80% | Variable | 63-75°F(17-24°C) | approximately11% A |
| Wyeast | Liquid | 1318 – LondonAleIII™ | Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet. | 71-75% | high | 64-74°F(18-23°C) | approximately10% ABV |
| Wyeast | Liquid | 2565 – Kölsch™ | This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers. | 73-77% | low | 56-70°F(13-21°C) | approximately10% ABV |
| Wyeast | Liquid | 2633 – OctoberfestLagerBlend™ | This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production. | 73-77% | medium-low | 48-58°F(9-14°C) | approximately9% A |
| Wyeast | Liquid | 3942 – BelgianWheat™ | Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness. | 72-76% | medium | 64-74°F(18-23°C) | approximately12% ABV |
| Wyeast | Liquid | 1084 – IrishAle™ | This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C). | 71-75% | Medium | 62-72F,16-22C | 12% ABV |
| Wyeast | Liquid | 3763 – RoeselareAleBlend | Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures. | 80% | variable | 65-85F18-30C | ABV11% |
| Wyeast | Liquid | 5335™ – Lactobacillus | Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture’s sensitivity to hop compounds. | 60-95°F(15-35°C) | n | ||
| Wyeast | Liquid | 3333 – GermanWheat™ | A highly flocculent German wheat beer strain that is the perfect choice for use in Kristallweizen. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics similar to the popular Wyeast 3068. However, this strain will sediment rapidly, resulting in bright beer without filtration. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Sulfur is commonly produced, but will dissipate with conditioning. | 70-76% | High | 63-75F,17-24C | 10% ABV |
| Wyeast | Liquid | 2035 – AmericanLager™ | A complex and aromatic strain that can be used for a variety of lager beers. This strain is an excellent choice for Classic American Pilsner beers. | 73-77% | Medium | 48-58F,9-14C | 9% ABV |
| Wyeast | Liquid | 1214 – BelgianAbbey™ | A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well. | 74-78% | medium-low | 68-78°F(20-24°C) | approximately12% |
| Wyeast | Liquid | 1275 – ThamesValleyAle™ | This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced. | 72-76% | medium-low | 62-72°F(16-22°C) | approximately10% |
| Wyeast | Liquid | 1762 – BelgianAbbeyII™ | An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort. | 73-77% | medium | 65-75°F(18-24°C) | approximately12% ABV |
| Wyeast | Liquid | 2278 – CzechPils™ | Originating from the home of great Pilsners in the Czech Republic, this classic strain will finish dry and malty. It is the perfect choice for Bohemian-style Pilsners. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning. | 70-74% | Medium-High | 50-58F,10-14C | 9% ABV |
| Wyeast | Liquid | 2007 – PilsenLager™ | Wyeast 2007 is the classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America. | 71-75% | Medium | 48-56F,9-13C | 9% ABV |
| Wyeast | Liquid | 3944 – BelgianWitbier™ | This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. | 72-76% | Medium | 62-75F,16-24C | 11to12% ABV |
| Wyeast | Liquid | 1272 – AmericanAleII™ | With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration. | 72-76% | Medium | 60-72F,15-22C | 10% ABV |
| Wyeast | Liquid | 3711 – FrenchSaison | A very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers. | 77-83% | Low | 65-77F18-25C | ABV12% |
| Wyeast | Liquid | 5112 – Brettanomycesbruxellensis™ | This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop. | veryhigh | medium | 60-75°F(15-24°C) | approximately12% |
| Wyeast | Liquid | 1388 – BelgianStrongAle™ | The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. This strain is prone to stalling at approximately 1.035; racking or slight aeration will encourage it to finish fermentation. | 74-78% | low | 64-80°F(18-27°C) | approximately12-13% ABV |
| Wyeast | Liquid | 1335 – BritishAleII™ | A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry. | 73-76% | high | 63-75°F(17-24°C) | approximately10% ABV |
| Wyeast | Liquid | 1968 – LondonESBAle™ | A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration. | 67-71% | VeryHigh | 64-72F,18-22C | 9% ABV |
| Wyeast | Liquid | 1010 – AmericanWheat™ | A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable. | 74-78% | Low | 58-74°F(14-23°C) | approximately10% ABV |
| Wyeast | Liquid | 1028 – LondonAle™ | A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired. | 73-77% | Medium-Low | 60-72F,15-22C | 11% ABV |
| Wyeast | Liquid | 2124 – BohemianLager™ | This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete. | 73-77% | Medium-low | 45-68F,8-22C | 9% ABV |
| Wyeast | Liquid | 2112 – CaliforniaLager™ | This strain is particularly well suited for producing California Common-style beers. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation. | 67-71% | high | 58-68°F(14-20°C) | approximately9% ABV |
| Wyeast | Liquid | 3787 – TrappistHighGravity™ | A classic strain for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “house” strain. | 74-78% | Medium | 64-78F,18-25C | 11to12% ABVorhigher |
| Wyeast | Liquid | 1332 – NorthwestAle™ | One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity. | 67-71% | high | 65-75°F(18-24°C) | approximately10% ABV |
| Wyeast | Liquid | 1187 – RingwoodAle™ | A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter. | 68-72% | High | 64-74F,18-23C | 10% ABV |
| Wyeast | Liquid | 5526 – Brettanomyceslambicus™ | This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics. | veryhigh | medium | 60-75°F(15-24°C) | approximately12% |
| Wyeast | Liquid | 3638 – BavarianWheat™ | A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%. | 70-76% | Low | 64-75F,18-24C | 10% ABV |
| Wyeast | Liquid | 2206 – BavarianLager | Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete. | 73-77% | medium-high | 46-58°F(8-14°C) | approximately9% |
| Wyeast | Liquid | 1469 – WestYorkshireAle | This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration. | 67-71% | High | 64-72’F(18-22’C) | 9% ABV |
| Wyeast | Liquid | 1007 – GermanAle™ | A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl. | 73-77% | low | 55-68°F(13-20°C) | approximately11% ABV |
| Wyeast | Liquid | 3463 – ForbiddenFruit™ | A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits. | 72-76% | Low | 63-76F,17-24C | 12% ABV |
| Wyeast | Liquid | 1728 – ScottishAle™ | Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile. | 69-73% | high | 55-75°F(13-24°C) | approximately12% ABV |
| Wyeast | Liquid | 1450 – Denny’sFavorite50 | This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated. | 74-76% | Low | 60-70F15-21C | ABV10% |
| Wyeast | Liquid | 3724 – BelgianSaison™ | This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate attenuation. | 76-80% | Low | 70-95F,21-35C | 12% ABV |
| Wyeast | Liquid | 2001 – UrquellLager™ | With a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character. It has a very clean and neutral finish. | 72-76% | Medium-High | 48-56F,9-13C | 9% ABV |
| Wyeast | Liquid | 3056 – BavarianWheatBlend™ | This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain. | 73-77% | Medium | 64-74F,18-23C | 10% ABV |
| Wyeast | Liquid | 2042 – DanishLager™ | This yeast is a good choice for Dortmund-style lagers. It will ferment crisp and dry with a soft, rounded profile that accentuates hop characteristics. | 73-77% | Low | 46-56F,8-13C | 9% ABV |
| Wyeast | Liquid | 5733 – Pediococcus™ | Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause “ropiness” and produce low levels of diacetyl with extended storage time. | 60-95°F(15-35°C) | n | ||
| Wyeast | Liquid | 1098 – BritishAle™ | This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C). | 73-75% | Medium | 64-72F,18-22C | 10% ABV |
| Wyeast | Liquid | 3068 – WeihenstephanWeizen™ | The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%. | 73-77% | low | 64-75°F(18-24°C) | approximately10% ABV |
| Wyeast | Liquid | 2000 – BudvarLager™ | The Budvar strain has a nice malty nose with subtle fruit tones and a rich malt profile on the palate. It finishes malty but dry, well balanced and crisp. Hop character comes through in the finish. | 71-75% | Medium-High | 48-56F,9-13C | 9% ABV |
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