| Strain | Lab | Product Name | Fermentation Temp Range (°F) | Apparant Attenuation Range (%) | Flocculation | Pitching/Fermentation notes | Notes |
|---|---|---|---|---|---|---|---|
| WY1007 | Wyeast | German Ale | 55-68 | 73-77 | Low | A true top cropping yeast with low ester formation. Fermentation at higher temperatures may produce mild fruitiness. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl. | Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. |
| WY1010 | Wyeast | American Wheat | 58-74 | 74-78 | Low | A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers when a low ester profile is desirable. | |
| WY1026 | Wyeast | PC British Cask Ale | 63-72 | 74-77 | Medium-High | A great yeast choice for any cask conditioned British Ale and one that is especially well suited for IPAs and Australian ales. Produces a nice malt profile and finishes crisp & slightly tart. Low to moderate fruit ester producer that clears well without filtration. | |
| WY1028 | Wyeast | London Ale | 60-72 | 73-77 | Medium-Low | A rich, minerally profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired. | |
| WY1056 | Wyeast | American Ale | 60-72 | 73-77 | Medium-Low | Produces diacetyl and fusels if reproduction stage is over 71f or excessively underpitched. Poor attenuation if below 60f. Serial pitching will result in an extremely (88%+) attenuative yeast after 6-7 generations. Mild citrus notes develop with cooler (60-66) fermentations. | |
| WY1084 | Wyeast | Irish Ale | 62-72 | 71-75 | Medium | 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). It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. | |
| WY1098 | Wyeast | British Ale | 64-72 | 73-75 | Medium | If fermentation is colder than 66 diacetyl rest is recommended | 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% attenuation will be reached even with 10% ABV beers. |
| WY1099 | Wyeast | Whitbread Ale | 64-75 | 68-72 | Medium-High | 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. | |
| WY1187 | Wyeast | Ringwood Ale | 64-74 | 68-72 | High | “Flocculation is high, and the beer will clear well without filtration. A | |
| thorough diacetyl rest is recommended after fermentation is complete.” | A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. | ||||||
| WY1214 | Wyeast | Belgian Abbey | 68-78 | 74-78 | Medium-Low | It can be slow to start; however, it attenuates well. | 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. |
| WY1272 | Wyeast | American Ale II | 60-72 | 72-76 | Medium-High | 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. | Expect a soft, clean profile with hints of nut, and a slightly tart finish. |
| WY1275 | Wyeast | Thames Valley Ale | 62-72 | 77% | Medium-low | The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced. | This strain produces classic British bitters with a rich, complex flavor profile. |
| WY1318 | Wyeast | London Ale III | 64-74 | 71-75 | High | ||
| WY1332 | Wyeast | Northwest Ale | 65-75 | 67-71 | High | 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. | |
| WY1335 | Wyeast | British Ale II | 63-75 | 73-76 | High | A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry. | |
| WY1338 | Wyeast | European Ale | 62-72 | 67-71 | High | “It produces a dense, rocky head during fermentation, and can be a slow | |
| to start and to attenuate. This yeast may continue to produce CO2 for an | |||||||
| extended period after packaging or collection.” | A full-bodied strain, finishing very malty with a complex flavor profile. This strain’s characteristics are very desirable in English style brown ales and porters. | ||||||
| WY1388 | Wyeast | Belgian Strong Ale | 64-80 | 74-78 | Low | This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. It may continue to produce CO2 for an extended period after packaging or collection. | The classic choice for brewing golden strong ales. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. |
| WY1450 | Wyeast | Denny’s Favorite 50 | 60-70 | 74-76 | Low | This terrific all-round yeast can be used for almost any style beer and is a mainstay of Mr. Denny Conn (of homebrewing fame). It is unique in that it produces a big mouthfeel and helps accentuate the malt, caramel, or fruit character of a beer without being sweet or under-attenuating. Used to be 2450 in the Private Collection (PC). Now available year-round. | |
| WY1469 | Wyeast | West Yorkshire Ale | 64-72 | 67-71 | High | Expect moderate nutty and stone-fruit esters.Reliably flocculent, producing bright beer without filtration. | This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Best used for the production of cask-conditioned bitters, ESB and mild ales. |
| WY1581 | Wyeast | PC Belgian Stout | 65-75 | 70-85 | Medium | Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics. | A very versatile ale strain from Belgium. Excellent for Belgian stout and Belgian Specialty ales. |
| WY1728 | Wyeast | Scottish Ale | 55-75 | 69-73 | High | Higher fermentation temperatures will result in an increased ester profile. Temps under 60 stress this yeast into producing smoky esters | 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. |
| WY1737 | Wyeast | Flying Dog | 65-72 | 68-72 | Medium to High | A typical primary fermentation should be complete within 4 to 7 days and total fermentation time can be as little as 16 days. Ensure proper wort aeration to allow for complete attenuation. | A vigorous fermenter, producing ales with a complex, malty profile. |
| WY1742 | Wyeast | Swedish Ale | 64-74 | 68-72 | Medium | See WY1187 | Wyeast 1742 and 1187 were available at the same time. Wyeast had obtained the Carnegie Porter yeast, propogated it, and sold it as 1742. Sometime later, they discovered it was the same as Ringwood yeast, so they discontinued 1742. |
| WY1762 | Wyeast | Belgian Abbey II | 65-75 | 73-77 | Medium | Conditions beer very fast. Clean at the low end, and supposedly is pretty fruity at the warm end. Vigorous fertmenter. | 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. |
| WY1764 | Wyeast | Rogue Pacman | 60-72 | 72-78 | Medium-High | John Maier (Rogue Brewmaster) says it loves a 60 degree ferment. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. | Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles. |
| WY1768 | Wyeast | PC English Special Bitter | 64-72 | 68-72 | Very High | Produces light fruit and ethanol aromas along with soft, nutty flavors. Exhibits a mild malt profile with a neutral finish. Bright beers are easily achieved without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent. | |
| WY1792 | Wyeast | Fat Tire Ale | |||||
| WY1882 | Wyeast | PC Thames Valley II | 60-70 | 72-78 | High | This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete. | This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters |
| WY1945 | Wyeast | NB NeoBritannia | 66-74 | 72-77 | Medium-High | Excellent flocculation yields clear beer and allows for cask-conditioning. Ferment at the lower end of the temperature range for a cleaner finish, or utilize the upper end to enhance low-gravity beers with a more assertive ester profile. | This traditional English ale strain works well for a wide range of beer styles, from low-gravity bitters and milds to strong stouts, porters, and old ales. Due to the cells’ chain-forming characteristics, it is an excellent top-cropping yeast. Moderate ester profile makes it a great match for hop-driven beers like bitter and pale ale, but attenuative enough to handle higher-gravity malty styles. |
| WY1968 | Wyeast | London ESB Ale | 64-72 | 67-71 | Very High | 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. | A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. |
| WY2000 | Wyeast | Budvar Lager | 48-56 | 71-75 | Medium-High | 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. | |
| WY2001 | Wyeast | Urquell Lager | 48-56 | 72-76 | Medium-High | 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. | |
| WY2002 | Wyeast | Gambrinus Lager | 46-56 | 71-75 | Medium-High | Very mild floral aroma, nice lager character in nose. Malt dominates profile with subtle floral/fruit notes. Full, complex flavor profile with full mouth feel. Finishes soft and smooth with nice lingering maltiness. | |
| WY2007 | Wyeast | Pilsen Lager | 48-56 | 71-75 | Medium | 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. | |
| WY2035 | Wyeast | American Lager | 48-58 | 73-77 | Medium | 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. | |
| WY2042 | Wyeast | Danish Lager | 46-56 | 73-77 | Low | 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. | |
| WY2105 | Wyeast | Rocky Mountain Lager | 48-56 | 70-74 | Medium-High | Perfect for that “Banquet Style” beer, this lager strain, born high in the Colorado Rockies, ferments well at cooler temperatures with an emphasis on the malt finish. Will work well for all North American lagers, light pilsners and adjunct beers. Mild malty profile, medium ester profile, well balanced. | |
| WY2112 | Wyeast | California Lager | 58-68 | 67-71 | High | It retains lager characteristics at temperatures up to 65°F (18°C). This strain is not recommended for cold temperature fermentation. | This strain is particularly well suited for producing 19th century-style West Coast beers with woody/minty hop flavor. Produces malty, brilliantly clear beers. |
| WY2124 | Wyeast | Bohemian Lager | 45-68 | 73-77 | Medium-Low | 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. | 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. |
| WY2206 | Wyeast | Bavarian Lager | 46-58 | 73-77 | Medium-High | A thorough diacetyl rest is recommended after fermentation is complete. | Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and dopplebocks. |
| WY2247 | Wyeast | European Lager | 46-56 | 73-77 | Low | This strain exhibits a very clean and dry flavor profile often found in aggressively hopped lagers. Produces mild aromatics and slight sulfur notes typical of classic pilsners. This yeast is a good attenuator resulting in beers with a distinctively crisp finish. | |
| WY2252 | Wyeast | Rasenmäher Lager | 48-68 | 73-77 | Low | This versatile lager strain is an excellent choice for brewing your favorite low alcohol lawnmower beer. Fermentations at low temperatures will produce clean lagers that accentuate the malt character of the beer. At high temperatures this strain maintains much of the lager character, but will also yield a mild ester profile that compliments hop aromas and flavors. | |
| WY2272 | Wyeast | PC North American Lager | 52-58 | 70-76 | High | Traditional culture of North American and Canadian lagers, light pilsners and adjunct beers. Mildly malty profile, medium ester profile, well balanced. Malty finish. | |
| WY2278 | Wyeast | Czech Pils | 50-58 | 70-74 | Medium-High | Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning. | Originating from the home of great Pilsners in the Czech Republic, this classic Pilsner strain will finish dry and malty. It is the perfect choice for Pilsners and all malt beers. |
| WY2308 | Wyeast | Munich Lager | 48-56 | 70-74 | Medium | A thorough diacetyl rest is recommended after fermentation is complete. | This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. |
| WY2352 | Wyeast | PC Munich Lager II | 52-62 | 72-74 | Medium | From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt driven lagers. | |
| WY2450 | Wyeast | PC Denny’s Favorite 50 | 60-70 | 74-76 | Low | See WY1450 | See WY1450 |
| WY2487 | Wyeast | PC Hella Bock | 48-56 | 70-74 | Medium | Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation. | Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. |
| WY2565 | Wyeast | Kölsch | 56-70 | 73-77 | Low | 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. | 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. |
| WY2575 | Wyeast | PC Kölsch II | 55-70 | 73-77 | Low | It has Low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers. | This authentic Kolsch strain from one of Germany’s leading brewing schools has a rich flavor profile which accentuates a soft malt finish. |
| WY2633 | Wyeast | Octoberfest Lager Blend | 48-58 | 73-77 | Medium-Low | 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. | |
| WY2782 | Wyeast | PC Staro Prague Lager | 50-58 | 70-74 | Medium | This yeast will help create medium to full body lagers with moderate fruit and bready malt flavors. The balance is slightly toward malt sweetness and will benefit from additional hop bittering. A fantastic strain for producing classic Bohemian lagers. | |
| WY3056 | Wyeast | Bavarian Wheat Blend | 64-74 | 73-77 | Medium | Proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain. | |
| WY3068 | Wyeast | Weihenstephan Weizen | 64-75 | 73-77 | Low | 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. | |
| WY3191 | Wyeast | Berliner-Weisse Blend | 68-72 | 73-77 | Low | This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates. | |
| WY3278 | Wyeast | Belgian Lambic Blend | 63-75 | 70-80 | Variable | 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 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. | |
| WY3333 | Wyeast | German Wheat | 63-75 | 70-76 | High | 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. | |
| WY3463 | Wyeast | Forbidden Fruit | 63-76 | 72-76 | Low | 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. | |
| WY3522 | Wyeast | Belgian Ardennes | 65-76 | 72-76 | High | 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. | |
| WY3538 | Wyeast | Leuven Pale Ale | 65-80 | 75-78 | High | This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. This strain is an excellent choice for a variety of Belgian beer styles including pales, dubbels and brown ales. | |
| WY3638 | Wyeast | Bavarian Wheat | 64-75 | 70-76 | Low | This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves. Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. | |
| WY3655 | Wyeast | Belgian Schelde Ale | 62-74 | 73-77 | Medium | From the East Flanders – Antwerpen region of Belgium, this unique top fermenting yeast produces complex, classic Belgian aromas and flavors that meld well with premium quality pale and crystal malts. Well rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel. | |
| WY3711 | Wyeast | French Saison | 65-83 | 85-95 | Low | Very temperature tolerant, very fast, very very highly attenuative. Lower in overall ester production compared to other saison yeasts, less fruit and subtle spice. Awesome with hops. | A very versatile strain that produces Saison or farmhouse style biers 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. |
| WY3724 | Wyeast | Belgian Saison | 70-95 | 76-80 | Low | 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. | |
| WY3725 | Wyeast | Bière de Garde | 70-84 | 74-79 | Low | Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness. | |
| WY3726 | Wyeast | Farmhouse Ale | 70-95 | 74-79 | Variable | This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons. | |
| WY3739 | Wyeast | PC Flanders Golden Ale | 64-80 | 74-78 | Medium-Low | This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. | Robust & versatile strain that performs nicely in a broad range of Belgian styles. |
| WY3763 | Wyeast | Roeselare Ale Blend | 65-85 | 80 | Variable | 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. | |
| WY3787 | Wyeast | Trappist High Gravity | 64-78 | 74-78 | Medium | More ester development via underpitching and/or higher fermentation temperature. 80+ Fermentation temperature results in aggressive, highly attenuative yeast character | Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). |
| WY3789 | Wyeast | PC Trappist Blend | 68-85 | 75-80 | Medium | Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character. | A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. |
| WY3822 | Wyeast | Dutch Castle | 65-80 | 74-79 | Medium | Spicy, phenolic, and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer. | |
| WY3864 | Wyeast | Canadian/Belgian Ale Yeast | 65-80 | 75-79 | Medium | This strain has a classic profile producing mild phenolics which increase with higher fermentation temperatures. It has a low ester profile with a dry, slightly tart finish. This strain is alcohol tolerant while producing complex & well balanced beers. | |
| WY3942 | Wyeast | Belgian Wheat | 64-74 | 72-76 | Medium | 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. | |
| WY3944 | Wyeast | Belgian Witbier | 62-75 | 72-76 | Medium | 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%. | |
| WY4007 | Wyeast | Malo-lactic Blend (Leuconostoc oenos) | 55-90 | Our blend is recommended for any wine requiring malic acid reduction. This blend will cover a broad range of temperature and pH conditions. | |||
| WY4021 | Wyeast | Pasteur Champagne | 55-75 | NA | Medium | Used in many white wine fermentations and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in champagne making. Low foaming, excellent barrel fermentation, good flocculating characteristics. | |
| WY4028 | Wyeast | Chateau Red | 55-90 | NA | Medium-High | Ideal for red or white wines, which mature rapidly with Beaujolais type fruitiness, and for bigger reds requiring aging. Low foaming, low sulfur production over a broad range of temperatures. | |
| WY4134 | Wyeast | Saké #9 | 60-75 | NA | Low | Sake #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production. | |
| WY4184 | Wyeast | Sweet Mead | 65-75 | NA | Medium | One of two strains for mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation. Use additional nutrients for mead making. | |
| WY4242 | Wyeast | Chablis | 55-75 | NA | Medium | Produces extremely fruity profile, high ester formation, bready aromas with vanilla notes. Allows fruit character to dominate aroma and flavor profile. Finishes slightly sweet and soft. | |
| WY4244 | Wyeast | Chianti | 55-75 | NA | Medium | Rich, very big and bold, well rounded profile. Nice soft fruit character with dry crisp finish. Excellent choice for most Italian grape varieties. | |
| WY4267 | Wyeast | Bordeaux | 60-90 | NA | Medium-Low | Produces distinctive intense berry, graham cracker nose. Jammy, rich, very smooth complex profile, slightly vinuous. Well suited to higher sugar content musts. | |
| WY4347 | Wyeast | Eau de Vie | 65-80 | NA | Low | A very good choice for alcohol tolerance and stuck fermentations. Produces a very clean, dry profile, low ester formation and other volatile aromatics. | |
| WY4366 | Wyeast | Distillers M-Strain | 65-80 | NA | Low | For malt-based high gravity fermentations. Very clean and smooth profile. Produces enzymes to break down complex sugars for fermentation. | |
| WY4632 | Wyeast | Dry Mead | 55-75 | NA | Medium-Low | Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur production. Use additional nutrients for mead making. | |
| WY4766 | Wyeast | Cider | 60-75 | NA | Low | Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile. | |
| WY4767 | Wyeast | Port Wine | 60-90 | NA | Medium-Low | Mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry red and white wines, add brandy for classic ports. Also used for big red wines and high sugar musts. | |
| WY4783 | Wyeast | Rüdesheimer | 55-75 | NA | Medium | Produces distinct Riesling character. Rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in the aftertaste. | |
| WY4946 | Wyeast | Zinfandel | 60-85 | NA | Medium-Low | Dominating, strong fermentation characteristics. Alcohol tolerant to 18% (v/v). Ideal for Zinfandel, Pinot Noir, Syrah, or any high sugar must. Good choice for restarting stuck fermentations. | |
| WY5112 | Wyeast | Brettanomyces bruxellensis | 60-75 | Very High | Medium | 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. | |
| WY5151 | Wyeast | PC Brettanomyces claussenii | 60-75 | 80 | Low | B. clausenii can be used as a primary strain; however it is typically inoculated in conjunction with other yeasts and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning. | Isolated from English stock ale, this wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. B. clausenii can be used as a primary strain; however it is typically inoculated in conjunction with other yeasts and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning. |
| WY5335 | Wyeast | Lactobacillus | 60-95 | NA | NA | 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 beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds. | |
| WY5526 | Wyeast | Brettanomyces lambicus | 60-75 | Very High | Medium | 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. | |
| WY5733 | Wyeast | Pediococcus | 60-95 | NA | NA | 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. | |
| WY9093 | Wyeast | Imperial Blend | 68-75 | 75-80 | Medium-Low | This unique blend of strains is designed to ferment higher gravity worts used in producing any style of Imperial beer. The results will be a rich, malty, full bodied beer with notes of citrus & fruity esters. Even with a high starting gravity your Imperials will have a relatively dry finish. | |
| WY9097 | Wyeast | PC Old Ale Blend | 68-75 | 75-80 | Medium | To bring you a bit of English brewing heritage we developed the “Old Ale” blend. It includes an attenuative ale strain along with a small amount of Brettanomyces. The blend will ferment well in dark worts, producing fruity beers with nice complexity. The Brettanomyces adds a pie cherry-like flavor and sourness during prolonged aging. | |
| tbd | Wyeast | (Midwest) Headwaters Ale | Clean, neutral yeast profile with good attenuation and good flocculation characteristics. Malt accentuating and hop forward. The attenuation of the strain leaves beers crisp. We consider the strain a clean best-of-all-worlds ale strain. | ||||
| none assigned | Wyeast | (Austin) Greenbelt | 65-72 | 74-78 | High | Greenbelt is an American ale strain that complements hop-driven beers with fruity and floral aromas. Good attenuation and high flocculation characteristics make Greenbelt clean and versatile. | |
| WYEr1A | Wyeast | Oenococcus oeni | 70-90 | Er1A is a great choice for most wines, excellent choice for red wines. This strain was isolated for its tolerance to low pH conditions. | |||
| WYEr2d | Wyeast | Oenococcus oeni | 55-75 | Ey2d is suggest for white wines. This strain has been selected for its tolerance to low cellar temperatures. | |||
| Add more from http://www.wyeastlab.com/vss-archive.cfm?website=1 | |||||||
| WLP001 | White Labs | California Ale Yeast | 60-72 | 73-77 | Medium-Low | Produces diacetyl and fusels if reproduction stage is over 71f or excessively underpitched. Poor attenuation if below 60f. Serial pitching will result in an extremely (88%+) attenuative yeast after 6-7 generations. Mild citrus notes develop with cooler (60-66) fermentations. | 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. Low fruitiness, mild ester production. Normally requires filtration for bright beers. |
| WLP002 | White Labs | English Ale Yeast | 65-68 | 63-70 | Very High | A classic ESB strain from one of England’s largest independent breweries. This yeast will leave a beer very clear, and will leave some residual sweetness. | |
| WLP003 | White Labs | German Ale II | 65-70 | 73-80 | Medium | Strong sulfur component will reduce with aging. Does not ferment well under 62f | Clean, but with more ester production than WLP029. |
| WLP004 | White Labs | Irish Ale Yeast | 65-68 | 69-74 | Medium-High | 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. | |
| WLP005 | White Labs | British Ale Yeast | 65-70 | 67-74 | High | This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. | |
| WLP006 | White Labs | Bedford British *Plat* | 65-70 | 72-80 | High | 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 | |
| WLP007 | White Labs | Dry English Ale Yeast | 65-70 | 70-80 | Medium-High | If fermentation is colder than 66 diacetyl rest is recommended | 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% attenuation will be reached even with 10% ABV beers. |
| WLP008 | White Labs | East Coast Ale Yeast | 68-73 | 70-75 | Medium-Low | 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 attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. | |
| WLP009 | White Labs | Australian Ale Yeast *Plat* | 65-70 | 70-75 | High | 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 attenuation. | |
| WLP010 | White Labs | Anniversary Ale Blend | 65-70 | 75-80 | Medium | White Labs started in 1995 with 5 strains available for homebrewers-WLP001, WLP002, WLP004, WLP300, and WLP810. We wanted a blend with all of these strains, but Hefeweizen just doesn’t fit. So we have crafted a blend using unique proportions of WLP001 California Ale Yeast, WLP002 English Ale Yeast, WLP004 Irish Ale Yeast, and WLP810 San Francisco Lager Yeast. A truly unique blend that will test a brewers imagination! For a limited time only. | |
| WLP011 | White Labs | European Ale Yeast | 65-70 | 65-70 | Medium | Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. | |
| WLP013 | White Labs | London Ale Yeast | 66-71 | 67-75 | Medium | Does not flocculate as much as WLP002 and WLP005. | Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. |
| WLP022 | White Labs | Essex Ale Yeast *Plat* | 66-70 | 71-76 | Meditum to Hgih | Good top fermenting yeast strain, is well suited for top cropping (collecting). Does not flocculate as much as WLP002 and WLP005. | Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. |
| WLP023 | White Labs | Burton Ale Yeast | 68-73 | 69-75 | Medium | 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. | |
| WLP025 | White Labs | Southwold | 63-75 | 73-76 | High | Slight sulfur is produced during fermentation, which will disappear with aging. | From Suffolk county, England. This yeast produces complex fruit and citrus flavors. |
| WLP026 | White Labs | Premium Bitter | 67-70 | 70-75 | Medium | Ferments strong and dry. Good for high gravity beers. | From Staffordshire, England. Fermentation gives a mild, but complex, estery character. |
| WLP028 | White Labs | Edinburgh Scottish Ale Yeast | 65-70 | 70-75 | Medium | Ferments slow under 60f but produces signature smokey ester produces excessive diacetyl when fermented over 65f, recommended diacetyl rest | 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. |
| WLP029 | White Labs | German Ale/ Kölsch Yeast | 65-69 | 72-78 | Medium | Does not do well under 62f unless already active | From a small brewpub in Cologne, Germany. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. |
| WLP036 | White Labs | Dusseldorf Alt Yeast | 65-69 | 65-72 | Medium | Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. | |
| WLP037 | White Labs | Yorkshire Square *Plat* | 65-69 | 68-72 | High | This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. | |
| WLP038 | White Labs | Manchester Ale Yeast *Plat* | 65-70 | 70-74 | Medium-High | Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer. | |
| WLP039 | White Labs | East Midlands (Nottingham) Ale Yeast *Plat* | 66-70 | 73-82 | Medium-High | Medium to low fruit and fusel alcohol production. Well suited for top cropping. | British style ale yeast with a very dry finish. |
| WLP041 | White Labs | Pacific Ale Yeast | 65-68 | 65-70 | High | 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, | |
| WLP051 | White Labs | California Ale V Yeast | 66-70 | 70-75 | Medium-High | From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. | |
| WLP060 | White Labs | American Ale Yeast Blend | 68-72 | 72-80 | Medium | 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. | |
| WLP072 | White Labs | French Ale Yeast *Plat* | 63-73 | 68-75 | Medium-High | . Low to moderate esters, when fermentation temperature is below 70F. Moderate plus ester character over 70F. Low diacetyl production. | Clean strain that complements malt flavor |
| WLP076 | White Labs | Albion Ale Yeast *Plat* | |||||
| WLP080 | White Labs | Cream Ale Yeast Blend | 65-70 | 75-80 | Medium | 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. | |
| WLP085 | White Labs | sbiswas | 68-72 | 69-76 | Medium-High | 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. | |
| WLP090 | White Labs | San Diego Super Yeast | 65-68 | 76-83 | Medium-High | A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant. Similar to California Ale Yeast WLP001 but it generally ferments faster. | |
| WLP099 | White Labs | Super High Gravity Ale Yeast | 65-69 | >80 | Medium | Slow ferment, ferment low or risk excessive bad yeast esters | Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities. |
| WLP250 | White Labs | American Pub Ale Yeast | 58-73 | 75 | Medium-High | …really nice body on the beer. It shows mildly fruity ale flavors on beers that don’t have alot of ingredient induced flavor. We also noticed a flavor accentuation, meaning that it seemed to make hoppy beers a little more hoppy and malty beers a little more malty. | |
| WLP295 | White Labs | Pacific Coast Lager Yeast | 50-55 | 70-78 | Medium | It is a strong fermentor, produces slight sulfur, and low diacetyl. | This yeast is characterized by a clean, slight malty finish and balanced aroma. |
| WLP299 | White Labs | Persica (Columbia) Ale Yeast | 68-78 | 70-80 | Medium-High | This strain has good diacetyl reduction capability. | From the Pacific Northwest, this strain is fruitier than WLP001 with peach/apricot notes with a slightly lower attenuation. |
| WLP300 | White Labs | Hefeweizen Ale Yeast | 68-72 | 72-76 | Low | 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. | |
| WLP320 | White Labs | American Hefeweizen Ale Yeast | 65-69 | 70-75 | Low | 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. | |
| WLP351 | White Labs | Bavarian Weizen Yeast *Plat* | 66-70 | 73-77 | Low | This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves. Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. | |
| WLP380 | White Labs | Hefeweizen IV Ale Yeast | 66-70 | 73-80 | Low | 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. | |
| WLP400 | White Labs | Belgian Wit Ale Yeast | 67-74 | 74-78 | Medium | Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. | |
| WLP410 | White Labs | Belgian Wit II Ale Yeast *Plat* | 67-74 | 70-75 | Medium | Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. | |
| WLP500 | White Labs | Trappist Ale Yeast | 65-72 | 75-80 | Medium to Low | From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. | |
| WLP510 | White Labs | Belgian Bastogne Ale Yeast *Plat* | 66-72 | 74-80 | Medium | 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. | |
| WLP515 | White Labs | Antwerp Ale Yeast *Plat* | 67-70 | 73-80 | Medium | 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. | |
| WLP530 | White Labs | Abbey Ale Yeast | 60-85 | 75-88 | Medium-High | More ester development via underpitching and/or higher fermentation temperature. 80+ Fermentation temperature results in aggressive, highly attenuative yeast character | Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). |
| WLP540 | White Labs | Abbey IV Ale Yeast *Plat* | 66-72 | 74-82 | Medium | Conditions beer very fast. Clean at the low end, and supposedly is pretty fruity at the warm end. Vigorous fertmenter. | 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). Less estery and more subtle for Belgian strain |
| WLP545 | White Labs | Belgian Strong Ale *Plat* | 66-72 | 78-85 | Medium | 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. | |
| WLP550 | White Labs | Belgian Ale Yeast | 68-78 | 78-85 | Medium | Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500. | |
| WLP560 | White Labs | Classic Saison Yeast Blend | 68-78 | 70-75 | Medium | This Saison blend that marries both earthy, spicy notes with fruity ester production. Slight clove-like characteristic in finished beer flavor and aroma. | |
| WLP565 | White Labs | Belgian Saison I Yeast | 68-90 | 65-75 | Medium | Higher temperatures will help yeast finish out | 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. |
| WLP566 | White Labs | Belgian Saison II Yeast *Plat* | 68-90 | 78-85 | Medium | Higher temperatures will help yeast finish out | 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. |
| WLP568 | White Labs | Belgian Style Saison Ale Yeast Blend | 70-80 | 70-80 | Medium | 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. | |
| WLP570 | White Labs | Belgian Golden Ale Yeast | 68-75 | 73-78 | Low | Attenuation increases with less crystal malts and more sugar to get the classic Duvel character | 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. |
| WLP575 | White Labs | Belgian Style Ale Yeast Blend | 68-75 | 74-80 | Medium | 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’. | |
| WLP585 | White Labs | Belgian Saison III Yeast | 68-75 | 70-74 | Low-Medium | 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. | |
| WLP630 | White Labs | Berliner Weisse Blend | 68-72 | 73-80 | Medium | Can take several months to develop tart character. | A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. |
| WLP644 | White Labs | Brettanomyces bruxellensis Trois | 70-85 | 85%+ | Low | This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. | |
| WLP645 | White Labs | Brettanomyces claussenii | |||||
| WLP650 | White Labs | Brettanomyces bruxellensis | |||||
| WLP653 | White Labs | Brettanomyces lambicus | |||||
| WLP655 | White Labs | Belgian Sour Mix 1 | |||||
| WLP665 | White Labs | Flemish Ale Blend | 68-80 | 80-85%+ | Low-Medium | 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. | |
| WLP670 | White Labs | American Farmhouse Blend | 68-72 | 75-82 | Medium | 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. | |
| WLP677 | White Labs | Lactobacillus Bacteria | |||||
| WLP709 | White Labs | Sake #9 Yeast | |||||
| WLP775 | White Labs | English Cider Yeast | >80% | Sulfur is produced during fermentation, but will disappear in first two weeks of aging. | Classic cider yeast. Ferments dry, but retains flavor from apples. Can also be used for wine and high gravity beers. | ||
| WLP800 | White Labs | Pilsner Lager Yeast: | 50-55 | 72-77 | |||
| WLP802 | White Labs | Czech Budejovice Lager Yeast | 50-55 | 75-80 | |||
| WLP810 | White Labs | San Francisco Lager Yeast | 58-65 | 65-70 | |||
| WLP815 | White Labs | Belgian Lager Yeast | 50-55 | 72-78 | Medium | Clean, crisp European lager yeast with low sulfur production | |
| WLP820 | White Labs | Oktoberfest/Märzen Lager Yeast | 52-58 | 65-73 | |||
| WLP830 | White Labs | German Lager Yeast | 50-55 | 74-79 | |||
| WLP833 | White Labs | German Bock Lager Yeast | 48-55 | 70-76 | |||
| WLP835 | White Labs | German Lager X | 50-54 | 70-76 | Medium | This strain develops a creamy, malty beer profile with low sulfur production and low esters. | |
| WLP838 | White Labs | Southern German Lager Yeast | 50-55 | 68-76 | |||
| WLP840 | White Labs | American Lager Yeast | 50-55 | 75-80 | |||
| WLP850 | White Labs | Copenhagen Lager Yeast | 50-58 | 72-78 | Clean, crisp north European lager yeast. Not as malty as the southern European lager yeast strains. | ||
| WLP860 | White Labs | Munich Helles Yeast *Plat* | 48-52 | 68-72 | Medium | This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermentor, it’s great for a variety of lager styles ranging from Helles to Rauchbier. | |
| WLP862 | White Labs | Cry Havoc | see notes | 66-70 | see Ferm. notes | “Med/Low Flocculation: Ferment: 68-74/Cellar: 50-55 | |
| Low Flocculation: Ferment: 55-58/Lager: 32-37″ | |||||||
| WLP885 | White Labs | Zurich Lager Yeast *Plat* | 50-55 | 70-80 | High | ||
| WLP920 | White Labs | Old Bavarian Lager *Plat* | 50-55 | 66-73 | Medium | From Southern Germany, this yeast finishes malty with a slight ester profile. | |
| WLP925 | White Labs | HP Lager *Plat* | 62-68 | 73-82 | Medium | Use to ferment lager beer in one week! Ferment at room temperature 62-68°F) under 1.0 bar (14.7 PSI) until final gravity is obtained, generally in one week. Lager the beer at 35°F, 15 PSI, for 3-5 days, to condition. Sulfur production is strong first 2 days, then disappears by day 5. Do not need to carbonate, since at 1 bar entire time. | |
| WLP940 | White Labs | Mexican Lager Yeast | 50-55 | 70-78 | From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. | ||
| Blanche | Brewferm | Blanche | 64-75 | Low | For 20L of wort. Rehydrate in 100ml of 30C water, wait 10 min, stir gently and add to wort. | ||
| Lager | Brewferm | Lager | 50-59 | High | For 20L of wort. Rehydrate in 100ml of 30C water, wait 10 min, stir gently and add to wort. | ||
| Coopers | Coopers | Coopers Pure Brewing Yeast | |||||
| Belle Saison | Danstar | Belle Saison | |||||
| London | Danstar | London | |||||
| Munich | Danstar | Munich | |||||
| Nottingham | Danstar | Nottingham | 57-70 | rules | |||
| Windsor | Danstar | Windsor | |||||
| BRY-97 | Danstar | BRY-97 American West Coast | traditional ale temps | Med-High | Flocculent | The aroma is slightly estery, almost neutral and does not display maloudours when properly handled. May slightly reduce hop bitterness levels due to flocculation. | |
| CBC-1 | Danstar | Cask And Bottle Conditioned Beer Yeast | 59-77 | CBC-1 has been especially selected for it’s refermentation properties and is recommended for Cask and Bottle Conditioning. | |||
| K-97 | Fermentis | Safale K-97 | 59-75 | Low | A German ale strain selected for its ability to form a large, firm head when fermenting. This top-cropping ale yeast is suitable for top fermented beers with low ester levels. | ||
| S-04 | Fermentis | Safale S-04 | 65-70 | 70-80 | Medium-High | If fermentation is colder than 66 diacetyl rest is recommended | 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% attenuation will be reached even with 10% ABV beers. |
| S-189 | Fermentis | Saflager S-189 | 48-59, ideally 53 | 70-80 | |||
| S-23 | Fermentis | Saflager S-23 | 48-59, ideally 53 | High | Characteristically of this yeast is its high fermentation rate until final attenuation. During fermentation the formation of the diacetyl precursor is low; it is degraded at the end of the fermentation. | ||
| S-33 | Fermentis | Safale S-33 | 59-75 | Medium | Re-hydrate into yeast cream in a stirred vessel in 10 times its own weight of sterile water or wort at 27C ± 3C.(80F ± 6F) for 15-30 minutes. Stir gently for another 30 minutes and pitch. | A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. | |
| T-58 | Fermentis | Safbrew T-58 | 59-75 | Medium | Re-hydrate into yeast cream in a stirred vessel in 10 times its own weight of sterile water or wort at 27C ± 3C.(80F ± 6F) for 15-30 minutes. Stir gently for another 30 minutes and pitch. | A speciality yeast selected for its estery somewhat peppery and spicy flavour development (Belgian style) | |
| US-05 | Fermentis | Safale US-05 | 60-72 | 73-77 | Medium-Low | Produces diacetyl and fusels if reproduction stage is over 71f or excessively underpitched. Poor attenuation if below 60f. Serial pitching will result in an extremely (88%+) attenuative yeast after 6-7 generations. Mild citrus notes develop with cooler (60-66) fermentations. | 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. Low fruitiness, mild ester production. Normally requires filtration for bright beers. |
| W-34/70 | Fermentis | Saflager W-34/70 | |||||
| WB-06 | Fermentis | Safbrew WB-06 | 59-75 | Low | Re-hydrate into yeast cream in a stirred vessel in 10 times its own weight of sterile water or wort at 27C ± 3C.(80F ± 6F) for 15-30 minutes. Stir gently for another 30 minutes and pitch. | ||
| Muntons | Muntons | 57-77 | |||||
| Muntons | Muntons Premium Gold | ||||||
| Superior | |||||||
| ECY01 | East Coast Yeast | BugFarm | A large complex blend of cultures to emulate sour beers such as lambic style ales. Over time displays a citrus sourness and large barnyard profile. Contains yeast (S. cerevisiae and S. fermentati), several Brettanomyces strains, Lactobacillus and Pediococcus. The BugFarm blend changes every year and can be added at any stage of fermentation. | ||||
| ECY01 | East Coast Yeast | BugFarm I | |||||
| ECY01 | East Coast Yeast | BugFarm II | |||||
| ECY01 | East Coast Yeast | BugFarm III | |||||
| ECY01 | East Coast Yeast | BugFarm IV | [See BugFarm description; plus:] Now producing Bugfarm 4 (includes a newcomer – Brettanomyces custersianus). | ||||
| ECY01 | East Coast Yeast | BugFarm V | [See BugFarm description; plus:] Now producing Bugfarm 5 for 2011 (includes a newcomer – Brettanomyces nanus & naardenensis). Also, B. lambicus/Dekkera bruxellensis known to produce citric acid. | ||||
| ECY02 | East Coast Yeast | Flemish Ale | A unique blend of Saccharomyces, Brett, lacto & Pedio perfect for flemish reds and sour browns. Dry, sour, leathery and notes of cherry stone. Designed for 5 gallon pitch, but may be added at any stage of fermentation. | ||||
| ECY03 | East Coast Yeast | Farmhouse Brett | Saison brasserie blend (ECY08) with a pure Brettanomyces isolate from a small but fascinating producer of Saison. Produces a fruity and funky profile with some acidity gradually increasing over time. | ||||
| ECY04 | East Coast Yeast | Brett blend #1 / Brett Anomala | Three individual Brettanomyces isolates from lambic producers combined to give an aggressive brett presence in any beer. Vigorous, funky and acid-tolerant, the blend can be added at any stage of fermentation and is excellent for priming or re-yeasting. / Formerly known as Brettanomyces intermedius and is now named as anomala along with strains of B. clausenii and B. anomulus. This strain was first identified in beer from Adelaide, Australia. Displays a strong ester profile with some light funk and acidity. | ||||
| ECY05 | East Coast Yeast | Brett Blend #9 (pre June 2013) | A blend of Brettanomyces that produces a dry, leathery, horsey and/or goaty profile. Can have a pronounced barnyard character and be added at any stage of fermentation. Funk is in the house, so let it out. | ||||
| ECY05 | East Coast Yeast | Brett. Brux. (post June 2013) | This strain of brux was first isolated from Belgian stout (not sure which). Definitely “bruxy” in character with a bit of fruit added in. | ||||
| ECY06 | East Coast Yeast | Berliner blend | Designed to be pitched into primary fermentation, the blend contains a Munich yeast and Lactobacillus delbreuckii subspecies delbreuckii in a traditional proportion of 4:1 yeast to Lactobacillus upon pitching. | ||||
| ECY07 | East Coast Yeast | Scottish Heavy | 60-68 | 77-80 | Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/shilling or heavier ales including old ales and barleywines due to level of attenuation (77-80%) – recommend a dextrinous wort. Suggested fermentation temp: 60-68°F. | ||
| ECY08 | East Coast Yeast | Saison Brasserie Blend | 75-85 | -80 | A combination of several Saison yeasts for both fruity and spicy characteristics accompanied by dryness. Apparent Attenuation: up to 80%. Suggested fermentation temp: 75-85° F. | ||
| ECY09 | East Coast Yeast | Belgian Abbaye | 66-72 | 74-76 | This yeast produces classic Belgian ales – robust, estery with large notes of clove and fruit. Rated highly in sensory tests described in “Brew Like A Monk” for complexity and low production of higher alcohols. | ||
| ECY10 | East Coast Yeast | Old Newark Ale | 60-68 | 68-72 | high | Sourced from a now defunct east coast brewery, this pure strain was identified as their “ale pitching yeast”. Good for all styles of American and English ales. Top fermenting, high flocculation with a solid sedimentation. Suggested fermentation temp: 60-68°F. Apparent Attenuation: 68-72% Resurrected from a freezed-dried deposit library, this pure strain of S. cerevisae is NOT the rumored Chico strain. Rumored to be Ballantine. | |
| ECY11 | East Coast Yeast | Belgian White | 68-74 | unknown | Belgian white: isolated from the Hainaut region in Belgium this pure yeast will produce flavors reminiscent of witbiers. | ||
| ECY12 | East Coast Yeast | Old Newark “Beer” | 58-68 | medium | Sourced from the same defunct east coast brewery as ECY10, this pure strain was used as their “beer pitching yeast”. The strain has been identified as S. cerevisae, hence it is not a true lager strain, but should ferment at lager temperatures. Could this be the parent strain of Chico? Rumored to be the “Ballentine Beer” (Lager, as opposed to “Ballentine Ale”) strain. | ||
| ECY13 | East Coast Yeast | Trappist Ale | 66-72 | 74-76 | Traditional Trappist yeast with a complex, dry, fruity malt profile. Rated highly in sensory tests described in “Brew Like A Monk” for complexity and low production of higher alcohols. Apparent Attenuation: 74-76%. Suggested fermentation temp: 66-72° F. | ||
| ECY14 | East Coast Yeast | Saison Single-Strain | 75-85 | 76-78 | This pure strain leaves a smooth, full character with mild esters reminiscent of apple pie spice. | ||
| ECY15 | East Coast Yeast | Munich Festbier | 46-54 | medium | From one of the oldest breweries in Munich, this pure strain is recommended for many German lagers such as Helles, Dunkel, and Oktoberfest. May be Hacker-Pschorr. | ||
| ECY17 | East Coast Yeast | Burton Union | 64-69 | 73-75 | Produces a bold, citrusy character which accentuates mineral and hop flavors. Well-suited for classic British pale ales and ESB. | ||
| ECY18 | East Coast Yeast | British Mild | 60-68 | 66-70 | This yeast has a complex, woody ester profile and is typically under-attenuating (does not ferment maltotriose) leaving a malt profile with a slight sweetness that is perfect for milds, bitters, or “session ales” | ||
| ECY19 | East Coast Yeast | B. custersianus | Peach, Mango | ||||
| ECY20 | East Coast Yeast | Bug County | The mother bugger for sour ales. Contains ECY01, ECY02, ECY03, ECY04, and ECY05. Also includes: Brettanomyces lambicus, bruxellensis, anomulus, clausenii, custersianus, nanus, and naardenensis. Various Lactobacilli and Pediococci were added to round out this limited release sour blend for 2011. | ||||
| ECY21 | East Coast Yeast | Kölschbier | 58-66 | 75-78 | Produces a clean lager-like profile at ale temperatures. Smooth mineral and malt characters come through with a clean, lightly yeasty flavor and aroma in the finish | ||
| ECY22 | East Coast Yeast | Baltic Lager | 46-54 | 75-78 | This lager yeast imparts a smooth, rich, almost creamy character emphasizing full malt flavor and clean finish. Well suited for Bocks, Dortmunder export and Baltic porter. New version has large enough cell count to be directly pitched into your lager brew, no starter necessary! | ||
| ECY23 | East Coast Yeast | Oud Brune | 68-74 | 75-78 | A unique blend of fruity Belgian Saccharomyces yeast and Lactobacillus species (L. delbrueckii, L. mali for the bulk production of lactic acid, and L. brevis for lactic & acetic acid). For those who prefer sourness without the presence of Brett. Additional info: Suggested fermentation temperature: 68-74ºF; apparent attenuation: 75-78%. Alcohol tolerance TBD. L. brevis is hop tolerant. | ||
| ECY24 | East Coast Yeast | Brettanomyces Nanus (Eeniella nana) | 60-72 | A newcomer to brewing with wild yeast, this species of Brett reveals a phenolic, spicy, saison-like profile with none to low esters. Some earthiness and tartness may develop over time. Slow to attenuate fully alone, may be best in fermenting with other yeast. Sourced from bottled beer – Kalmar, Sweden. | |||
| ECY25 | East Coast Yeast | Adelaide Ale | 66-76 | 74-76 | Produces a malty, bready character with a pleasant honey-like finish. This yeast is very forgiving in warmer fermentations for those who cannot ferment in controlled conditions. British style ales and “Sparkling” ales work with this yeast. http://www.beerhunter.com/documents/19133-000025.html | ||
| ECY26 | East Coast Yeast | Dublin Ale | |||||
| ECY28 | East Coast Yeast | Kellerbier | 46-54 | 74-76 | This yeast exhibits a clean, crisp lager in traditional northern German character. Use in German Pilsners including Kellerbier. | ||
| ECY29 | East Coast Yeast | Northeast Ale – Conan? | Very fruity from an amazing DIPA in the NE. (facebook comments:) Q: “Would that Amazing DIPA be best drank from a can?” A: “It might be, but I like in a glass just the same!” | ||||
| ECY30 | East Coast Yeast | Naardenensis | |||||
| ECY?? (ECY04?) | East Coast Yeast | B. intermedius | |||||
| ECY34 | East Coast Yeast | Dirty Dozen | 60-74 | high | Twelve (12) different isolates of Brettanomyces exhibiting high production of barnyard “funk” and esters. Dryness, ripe fruit, and acidity will be encountered over a period of months and over time (>1 yr), may display gueuze-like qualities in complexity. Contains various isolates from lambic-producers, B. bruxellensis, B. anomala, B. lambicus, and B. naardenensis. For those who want the most from Brett yeast, whether a 100% Brett fermentation is desired or adding to secondary aging projects. | ||
| RC 212 | Lalvin | Bourgovin | 68-86 | Low | The RC 212 is a low-foaming moderate-speed fermenter with an optimum fermentation temperature ranging from 20° to 30°C (68° to 86°F). A very low producer of hydrogen sulfide (H2S) and sulfur dioxide (SO2), the RC 212 shows good alcohol tolerance to 16%. | The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes. | |
| ICV D-47 | Lalvin | ICV D-47 | 59-68 | Medium | The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. | Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen. | |
| 71B-1122 | Lalvin | 71B-1122 (Narbonne) | 59-86 | Medium | Has the ability to metabolize high amounts (20% to 40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased. | The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates. | |
| K1V-1116 | Lalvin | ICV K1V-1116 (Montpellier) | 50-95 | Low | The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10° and 35°C (50° and 95°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production. | The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10° and 35°C (50° and 95°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production. | |
| EC-1118 | Lalvin | EC-1118 (Champagne) | 50-86 | Low | The fermentation characteristics of the EC-1118 — extremely low production of foam, volatile acid and hydrogen sulfide (H2S) — make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 10° to 30°C (50° to 86°F) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118. | The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations. | |
| UCD #519 | Red Star | Flor Sherry | 59-86 | Low | |||
| UCD #522 | Red Star | Montrachet | 59-86 | Low | |||
| UCD #595 | Red Star | Pasteur Champagne | 59-86 | Medium-Low | |||
| UCD #570 | Red Star | Côte des Blancs | 64-86 | Low | |||
| UCD #796 | Red Star | Premier Curvée | 45-95 | Low | |||
| UCD #904 | Red Star | Pasteur Red | 64-86 | Low | |||
| AW4 | Vintner’s Harvest | AW4 | 68-77 | ||||
| BV7 | Vintner’s Harvest | BV7 | 59-86 | Low | |||
| CL23 | Vintner’s Harvest | CL23 | 46-75 | High | |||
| CR51 | Vintner’s Harvest | CR51 | 72-86 | ||||
| CY17 | Vintner’s Harvest | CY17 | 72-78 | Medium | |||
| MA33 | Vintner’s Harvest | MA33 | 64-80 | ||||
| R56 | Vintner’s Harvest | R56 | 72-86 | ||||
| SN9 | Vintner’s Harvest | SN9 | 68-75 | ||||
| VR21 | Vintner’s Harvest | VR21 | 68-75 | ||||
| M20 | Mangrove Jack | Bavarian Wheat | 59-86 | Medium | Low | Deliciously smooth, light golden in colour, full bodied aromas of vanilla and banana and a lingering aftertaste. This yeast produces a silky mouth feel and rich body. | |
| M27 | Mangrove Jack | Belgian Ale | 79-90 | Very High | Medium | Belgian Ale Yeast is an exceptional top-fermenting yeast creating highly characterful beers with spicy, fruity and peppery notes ideal for Belgian Saison or farmhouse style beer. | |
| M84 | Mangrove Jack | Bohemian Lager | 50-59 | High | High | A bottom-fermenting lager strain suitable for European lager and pilsner style beers. This yeast will produce soft, delicate and balanced beers with a dry and clean palate. | |
| M07 | Mangrove Jack | British Ale | 57-72 | High | Very High | A top-fermenting ale strain suitable or many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer. | |
| M79 | Mangrove Jack | Burton Union | 64-74 | High | High | A top-fermenting ale yeast suitable for a wide variety of hoppy and distinctive English style beers. This strain products light and delicate fruity esters and does not strip away malt character or body. | |
| M02 | Mangrove Jack | Cider | 64-75 | High | High | A high ester-producing cider strain imparting wonderful flavour depth, revealing the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders. | |
| M03 | Mangrove Jack | Newcastle Dark Ale | 64-72 | Medium | Medium | A top fermenting ale yeast suitable for a variety of hearty British ales, promoting exceptional body and flavour. Ferments with full, rich dark fruit flavours. | |
| M44 | Mangrove Jack | US West Coast | 59-74 | High | High | A top fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through. | |
| M10 | Mangrove Jack | Workhorse | 59-90 | High | Medium | Suitable to ferment lager styles at 15-20 degrees C (59-68 degrees F) and all other beer styles at 20-32 degrees C (68-90 degrees F). | A top fermenting yeast which produces a clean, crisp flavour suitable for a wide variety of styles with different fermenting temperatures. This versatile yeast is well suited to making cask or bottle conditioned beer. |
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