Powered by the amazingly detailed yeastbot database, The following chart contains over 250+ unique yeast strains and allows you to easily sort and filter the details of each to help you find the perfect yeast strain for your brew.
Strain Lab Name Species Temp Attenuation Flocculation Tolerance Pitching/Fermentation notes Notes Best Styles WY9097 Wyeast PC Old Ale Blend Ale 68-75 75-80 Medium 12-14% 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. Strong Ale, Old Ale, English Barleywine WY9093 Wyeast Imperial Blend Ale 68-75 75-80 Medium-Low 12-14% 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. WY5733 Wyeast Pediococcus Souring Bacteria 60-95 NA 0.09 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. Belgian sour ales WY5526 Wyeast Brettanomyces lambicus Brett 60-75 Very High Medium 0.12 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. Lambic WY5335 Wyeast Lactobacillus Souring Bacteria 60-95 NA 0.09 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. Belgian sout beers (secondary) WY5151 Wyeast PC Brettanomyces claussenii Brett 60-75 80 Low 0.12 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. Lambics, Geuze, Fruit Lambic, Flanders Red Ale WY5112 Wyeast Brettanomyces bruxellensis Brett 60-75 Very High Medium 0.12 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. Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic WY4946 Wyeast Zinfandel Wine 60-85 NA Medium-Low 0.18 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. WY4783 Wyeast Rüdesheimer Wine 55-75 NA Medium 0.14 Produces distinct Riesling character. Rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in the aftertaste. WY4767 Wyeast Port Wine Wine 60-90 NA Medium-Low 0.14 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. WY4766 Wyeast Cider Cider 60-75 NA Low 0.12 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. WY4733 Wyeast Pediococcus Cerevisiae Ale 60-95 67% Medium Lactic acid bacteria isolated from Belgium. Creates a high level of lactic acidity over a long time. Often used with other yeasts, and it may take several months for flavor to fully develop. Gueze and other Belgian styles. WY4632 Wyeast Dry Mead Mead 55-75 NA Medium-Low 0.18 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. WY4366 Wyeast Distillers M-Strain Spirits 65-80 NA Low 0.2 For malt-based high gravity fermentations. Very clean and smooth profile. Produces enzymes to break down complex sugars for fermentation. WY4347 Wyeast Eau de Vie Spirits 65-80 NA Low 0.21 A very good choice for alcohol tolerance and stuck fermentations. Produces a very clean, dry profile, low ester formation and other volatile aromatics. WY4335 Wyeast Lactobacillus Delbrueckii Ale 60-95 67% Medium Lactic acid bacteria isolated from Belgium. Produces mild acidity and sourness found in many types of Belgian beers. Always used in conjunction with S. Cerevisiae and wild yeasts. Belgian gueze, lambic, sour brown ales, and Berliner Weisse. WY4267 Wyeast Bordeaux Wine 60-90 NA Medium-Low 0.14 Produces distinctive intense berry, graham cracker nose. Jammy, rich, very smooth complex profile, slightly vinuous. Well suited to higher sugar content musts. WY4244 Wyeast Chianti Wine 55-75 NA Medium 0.14 Rich, very big and bold, well rounded profile. Nice soft fruit character with dry crisp finish. Excellent choice for most Italian grape varieties. WY4242 Wyeast Chablis Wine 55-75 NA Medium 12-13% 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. WY4184 Wyeast Sweet Mead Mead 65-75 NA Medium 0.11 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. WY4134 Wyeast Saké #9 Sake 60-75 NA Low 0.14 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. WY4028 Wyeast Chateau Red Wine 55-90 NA Medium-High 0.14 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. WY4021 Wyeast Pasteur Champagne Wine 55-75 NA Medium 0.17 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. WY4007 Wyeast Malo-lactic Blend (Leuconostoc oenos) Malo-Lactic 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. WY3944 Wyeast Belgian Witbier Ale 62-75 72-76 Medium 11-12% 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%. Belgian Wit, Grand Cru WY3942 Wyeast Belgian Wheat Ale 64-74 72-76 Medium 0.12 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. Belgian Wheat, Bavarian Weizen WY3864 Wyeast Canadian/Belgian Ale Yeast Ale 65-80 75-79 Medium 0.12 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. WY3822 Wyeast Dutch Castle Ale 65-80 74-79 Medium 0.12 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. Belgian Dark Strong Ale, Flanders Brown Ale/Oud Bruin, Saison WY3789 Wyeast PC Trappist Blend Ale/Brett 68-85 75-80 Medium 0.12 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. Belgian Specialty Ale, Belgian Pale Ale, Flanders Red, Oud Bruin WY3787 Wyeast Trappist High Gravity Ale 64-78 74-78 Medium 11-12% or Higher 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). Belgian Blonde/Dubbel/Trippel/Golden Strong/Quadrupel WY3763 Wyeast Roeselare Ale Blend Blend 65-85 80 Variable 0.11 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. WY3739 Wyeast PC Flanders Golden Ale Ale 64-80 74-78 Medium-Low 0.12 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. Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quad, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale. WY3726 Wyeast Farmhouse Ale Ale 70-95 74-79 Variable 0.12 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. WY3725 Wyeast Bière de Garde Ale 70-84 74-79 Low 0.12 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. Saison, Bière de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale WY3724 Wyeast Belgian Saison Ale 70-95 76-80 Low 0.12 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. Saison WY3711 Wyeast French Saison Ale 65-83 85-95 Low 0.12 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. Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Saison WY3655 Wyeast Belgian Schelde Ale Ale 62-74 73-77 Medium 0.11 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. Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown/Oud Bruin WY3638 Wyeast Bavarian Wheat Ale 64-75 70-76 Low 0.1 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. Bavarian Weizen, Hefeweizen WY3538 Wyeast Leuven Pale Ale Ale 65-80 75-78 High 0.12 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. WY3522 Wyeast Belgian Ardennes Ale 65-76 72-76 High 0.12 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. Belgian Ale WY3463 Wyeast Forbidden Fruit Ale 63-76 72-76 Low 0.12 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. Belgian Wit, Grand Cru WY3333 Wyeast German Wheat Ale 63-75 70-76 High 0.1 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. Bavarian Weizen WY3278 Wyeast Belgian Lambic Blend Ale 63-75 70-80 Variable 0.11 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. Belgian Lambic WY3191 Wyeast Berliner-Weisse Blend Ale/Lacto 68-72 73-77 Low 0.06 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. WY3112 Wyeast Brettanomyces Bruxellensis Ale 60-75 67% Medium Wild yeast strain isolated from Brussels region of Belgium. Adds classic sweaty horse hair flavor as well as sourness and cherry-pie like flavor. Generally used in conjunction with S. Cerevisiae after the primary fermentation has begun. Requires 3-6 mo Belgian Lambic, Gueze Lambic, and Sour Browns WY3068 Wyeast Weihenstephan Weizen Ale 64-75 73-77 Low 0.1 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. German Wheat Beer WY3056 Wyeast Bavarian Wheat Blend Ale 64-74 73-77 Medium 0.1 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. Subtle German style wheat beer WY2782 Wyeast PC Staro Prague Lager Lager 50-58 70-74 Medium 0.11 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. Bohemian Pilsner, Munich Helles, Vienna Lager, Oktoberfest/Märzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock WY2633 Wyeast Octoberfest Lager Blend Lager 48-58 73-77 Medium-Low 0.09 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. Baltic Porter, Classic Rauchbier, Oktoberfest/Märzen, Vienna Lager WY2575 Wyeast PC Kölsch II Ale 55-70 73-77 Low 0.1 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. Kölsch, Northern German Altbier, Düsseldorf Altbier WY2565 Wyeast Kölsch Ale 56-70 73-77 Low 0.1 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. American Wheat or Rye Beer, Berliner Weisse, Bière de Garde, Cream Ale, Düsseldorf Altbier, Fruit Beer, Kölsch, Northern German Altbier, Spice, Herb, or Vegetable Beer WY2487 Wyeast PC Hella Bock Lager 48-56 70-74 Medium 0.12 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. Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock WY2450 Wyeast PC Denny's Favorite 50 Ale 60-70 74-76 Low 0.1 See WY1450 See WY1450 See WY1450 WY2352 Wyeast PC Munich Lager II Lager 52-62 72-74 Medium 0.1 From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt driven lagers. Lager, Oktoberfest/Märzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock WY2308 Wyeast Munich Lager Lager 48-56 70-74 Medium 0.09 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. Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Märzen, Traditional Bock, Vienna Lager WY2278 Wyeast Czech Pils Lager 50-58 70-74 Medium-High 0.09 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. Bohemian Pilsner WY2272 Wyeast PC North American Lager Lager 52-58 70-76 High 0.09 Traditional culture of North American and Canadian lagers, light pilsners and adjunct beers. Mildly malty profile, medium ester profile, well balanced. Malty finish. California Common Beer, Classic American Pilsner, Premium American Lager, Standard American Lager WY2252 Wyeast Rasenmäher Lager Lager 48-68 73-77 Low 0.09 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. WY2247 Wyeast European Lager Lager 46-56 73-77 Low 0.1 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. Bohemian Pilsner, American Pilsner, Helles, Dunkel WY2206 Wyeast Bavarian Lager Lager 46-58 73-77 Medium-High 0.09 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. Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock WY2124 Wyeast Bohemian Lager Lager 45-68 73-77 Medium-Low 0.09 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. Baltic Porter, Bière de Garde, Bohemian Pilsner, Classic American Pilsner, Dark American Lager, Doppelbock, Dortmunder Export, Eisbock, German Pilsner (Pils), Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock, Vienna Lager WY2112 Wyeast California Lager Lager 58-68 67-71 High 0.09 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. Baltic Porter, California Common Beer, Christmas/Winter Specialty Spiced Beer, Cream Ale, Other Smoked Beer, Premium American Lager, Spice, Herb, or Vegetable Beer WY2105 Wyeast Rocky Mountain Lager Lager 48-56 70-74 Medium-High 0.09 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. WY2042 Wyeast Danish Lager Lager 46-56 73-77 Low 0.09 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. Classic American Pilsner, Dark American Lager, Dortmunder Export, Lite American Lager, Munich Helles, Premium American Lager, Standard American Lager WY2035 Wyeast American Lager Lager 48-58 73-77 Medium 0.09 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. Classic American Pilsner, Dark American Lager, Lite American Lager, Premium American Lager, Standard American Lager WY2007 Wyeast Pilsen Lager Lager 48-56 71-75 Medium 0.09 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. Classic American Pilsner, Dark American Lager, German Pilsner (Pils), Lite American Lager, Premium American Lager, Schwarzbier (Black Beer), Standard American Lager WY2002 Wyeast Gambrinus Lager Lager 46-56 71-75 Medium-High 0.09 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. Classic Rauchbier, Doppelbock, Dortmunder Export, Eisbock, Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock, Vienna Lager WY2001 Wyeast Urquell Lager Lager 48-56 72-76 Medium-High 0.09 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. Bohemian Pilsner WY2000 Wyeast Budvar Lager Lager 48-56 71-75 Medium-High 0.09 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. Bohemian Pilsner, Classic American Pilsner, Dortmunder Export, Lite American Lager WY1968 Wyeast London ESB Ale Ale 64-72 67-71 Very High 0.09 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. English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Fruit Beer, Mild, Old Ale, Southern English Brown, Special/Best/Premium Bitter, Spice, Herb, or Vegetable Beer, Standard/Ordinary Bitter, Wood-Aged Beer WY1945 Wyeast NB NeoBritannia Ale 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. WY1882 Wyeast PC Thames Valley II Ale 60-70 72-78 High 0.1 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 Ordinary and Special Bitters, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout WY1792 Wyeast Fat Tire Ale Ale WY1768 Wyeast PC English Special Bitter Ale 64-72 68-72 Very High 0.09 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. Extra Special/Strong Bitter (English Pale Ale), Old Ale, Special/Best/Premium Bitter, Standard/Ordinary Bitter WY1764 Wyeast Rogue Pacman Ale 60-72 72-78 Medium-High 0.12 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. American Pale Ale, American Amber Ale, American Brown Ale, Brown Porter, Cream Ale, Irish Red Ale, Strong Scotch Ale, Dry Stout, American Stout, Russian Imperial Stout, American IPA, Imperial IPA, American Barleywine, Fruit Beer, Spice/Herb/or Vegetable Beer, Christmas/Winter Specialty Spice Beer, Other Smoked Beer, Wood-Aged Beer WY1762 Wyeast Belgian Abbey II Ale 65-75 73-77 Medium 0.12 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. American Barleywine, Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Russian Imperial Stout, Strong Scotch Ale WY1742 Wyeast Swedish Ale Ale 64-74 68-72 Medium 0.1 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. See WY1187 WY1737 Wyeast Flying Dog Ale 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. A wide range of ale styles WY1728 Wyeast Scottish Ale Ale 55-75 69-73 High 0.12 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. American Barleywine, Baltic Porter, Braggot, Christmas/Winter Specialty Spiced Beer, Foreign Extra Stout, Imperial IPA, Old Ale, Other Smoked Beer, Russian Imperial Stout, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Strong Scotch Ale, Wood-Aged Beer WY1581 Wyeast PC Belgian Stout Ale 65-75 70-85 Medium 0.12 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. Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quad, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Saison WY1469 Wyeast West Yorkshire Ale Ale 64-72 67-71 High 0.09 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. Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout WY1450 Wyeast Denny's Favorite 50 Ale 60-70 74-76 Low 0.1 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. American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer WY1388 Wyeast Belgian Strong Ale Ale 64-80 74-78 Low 12-13% 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. Belgian Blond Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Tripel, Bière de Garde, Christmas/Winter Specialty Spiced Beer WY1338 Wyeast European Ale Ale 62-72 67-71 High 0.1 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. Baltic Porter, Düsseldorf Altbier, Northern German Altbier, Southern English Brown, Sweet Stout WY1335 Wyeast British Ale II Ale 63-75 73-76 High 0.1 A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry. American Brown Ale, Brown Porter, Cream Ale, Dry Stout, English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Irish Red Ale, Northern English Brown Ale, Special/Best/Premium Bitter, Standard/Ordinary Bitter WY1332 Wyeast Northwest Ale Ale 65-75 67-71 High 0.1 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. American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Blonde Ale, Classic American Pilsner, Fruit Beer, Imperial IPA, Spice, Herb, or Vegetable Beer WY1318 Wyeast London Ale III Ale 64-74 71-75 High 0.1 Light, fruity flavor. Balanced flavor with hint of sweetness. American Amber Ale, English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Mild, Oatmeal Stout, Old Ale, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout WY1275 Wyeast Thames Valley Ale Ale 62-72 0.77 Medium-low 0.1 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. Brown Porter, Dry Stout, Düsseldorf Altbier, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Northern English Brown Ale, Robust Porter, Special/Best/Premium Bitter, Standard/Ordinary Bitter WY1272 Wyeast American Ale II Ale 60-72 72-76 Medium-High 0.1 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. American Amber Ale, American Brown Ale, American IPA, American Pale Ale, American Stout, Blonde Ale, Fruit Beer, Imperial IPA, Wood-Aged Beer WY1214 Wyeast Belgian Abbey Ale 68-78 74-78 Medium-Low 0.12 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. Belgian Dark Strong Ale, Belgian Dubbel, Belgian Specialty Ale, Belgian Tripel, Christmas/Winter Specialty Spiced Beer, Witbier WY1187 Wyeast Ringwood Ale Ale 64-74 68-72 High 0.1 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. American IPA, American Stout, Fruit Beer, Mild, Oatmeal Stout, Southern English Brown WY1099 Wyeast Whitbread Ale Ale 64-75 68-72 Medium-High 0.1 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. Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout WY1098 Wyeast British Ale Ale 64-72 73-75 Medium 0.1 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. Blonde Ale, English Barleywine, Northern English Brown Ale, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/- WY1087 Wyeast Wyeast Ale Blend Ale 64-72 73% Medium Blend of ale strains designed to provide quick starts, good flavor, balance and flocculation. Balanced finish suitable for most American and British ale styles. American and British Ale Styles. WY1084 Wyeast Irish Ale Ale 62-72 71-75 Medium 0.12 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. American Barleywine, Baltic Porter, Dry Stout, Foreign Extra Stout, Imperial IPA, Irish Red Ale, Oatmeal Stout, Other Smoked Beer, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Sweet Stout, Wood-Aged Beer and a very interesting pale ale. WY1056 Wyeast American Ale Ale 60-72 73-77 Medium-Low 0.11 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. American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer WY1028 Wyeast London Ale Ale 60-72 73-77 Medium-Low 0.11 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. Brown Porter, Dry Stout, English Barleywine, Foreign Extra Stout, Mild, Northern English Brown Ale, Old Ale, Robust Porter, Russian Imperial Stout WY1026 Wyeast PC British Cask Ale Ale 63-72 74-77 Medium-High 0.09 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. Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter WY1010 Wyeast American Wheat Ale 58-74 74-78 Low 0.1 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. American Wheat or Rye Beer, Cream Ale, Dusseldorf Altbier, Kolsch, Northern German Altbier WY1007 Wyeast German Ale Ale 55-68 73-77 Low 0.11 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. American Wheat or Rye Beer, Berliner Weisse, Bière de Garde, Düsseldorf Altbier, Kölsch,Northern German Altbier WLP940 White Labs Mexican Lager Yeast Lager 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. Mexican style light and dark lagers. WLP925 White Labs HP Lager *Plat* Lager 62-68 73-82 Medium Medium-High 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. WLP920 White Labs Old Bavarian Lager *Plat* Lager 50-55 66-73 Medium Medium-High From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers. WLP885 White Labs Zurich Lager Yeast *Plat* Lager 50-55 70-80 High High Swiss style lager yeast. Sulfer and diacetyl production is minimal. May be used for high gravity lagers with proper care. Swiss style lager, and high gravity lagers WLP862 White Labs Cry Havoc Lager see notes 66-70 Med/Low Flocculation: Ferment: 68-74/Cellar: 50-55
Low Flocculation: Ferment: 55-58/Lager: 32-37
Licensed by White Labs from Charlie Papazian, author of "The Complete Joy of Home Brewing". This yeast was used to brew many of his original recipes. Diverse strain can ferment at ale and lager temps. All American Style Lagers -- both light and dark. WLP860 White Labs Munich Helles Yeast *Plat* Lager 48-52 68-72 Medium 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. Possible Augustiner Strain? 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. Munich Helles, Oktoberfest WLP850 White Labs Copenhagen Lager Yeast Lager 50-58 72-78 Medium Clean, crisp north European lager yeast. Not as malty as the southern European lager yeast strains. Great for European style pilsners, European style dark lagers, Vienna, and American style lagers. WLP840 White Labs American Lager Yeast Lager 50-55 75-80 Medium Dry and clean with very slight apple fruitiness. Minimal sulfer and diacetyl. All American Style Lagers -- both light and dark. WLP838 White Labs Southern German Lager Yeast Lager 50-55 68-76 High Malty finish and balanced aroma. Strong fermenter, slight sulfur and low diacetyl. German Pilsner, Helles, Oktoberfest, Marzen, Bocks WLP835 White Labs German Lager X Lager 50-54 70-76 Medium Medium-High This strain develops a creamy, malty beer profile with low sulfur production and low esters. traditional Helles, Oktoberfest, Bock, and Dunkel WLP833 White Labs German Bock Lager Yeast Lager 48-55 70-76 Medium Produces beer that has balanced malt and hop character. From Southern Bavaria. Bocks, Doppelbocks, Oktoberfest, Vienna, Helles, some American Pilsners WLP830 White Labs German Lager Yeast Lager 50-55 74-79 Very malty and clean. One of the world's most popular lager yeasts. German Marzen, Pilsner, Lagers, Oktoberfest beers. WLP820 White Labs Oktoberfest/Märzen Lager Yeast Lager 52-58 65-73 Produces a malty, bock style beer. Does not finish as dry or as fast as White's German Lager yeast. Longer lagering or starter recommended. Marzen, Oktoberfest, European Lagers, Bocks, Munich Helles WLP815 White Labs Belgian Lager Yeast Lager 50-55 72-78 Medium 5-10% Clean, crisp European lager yeast with low sulfur production Great for European style pilsners, dark lagers, Vienna lager, and American style lagers. WLP810 White Labs San Francisco Lager Yeast Lager 58-65 65-70 California and Premium Lagers, all American Lagers WLP802 White Labs Czech Budejovice Lager Yeast Lager 50-55 75-80 Bohemian Style Pilsner WLP800 White Labs Pilsner Lager Yeast: Lager 50-55 72-77 European Pilsners, Bohemian Pilsner WLP775 White Labs English Cider Yeast Cider >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. Cider WLP760 White Labs Cabernet Red Wine Yeast Wine 60-90 83% Low 16% 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. Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc WLP750 White Labs French Red Wine Yeast Wine 60-90 83% Low 17% Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile. Bordeaux WLP749 White Labs Assmanshausen Wine Yeast Wine 50-90 83% Low 16% German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermenter which is cold tolerant. Pinot Noir and Zinfandel WLP740 White Labs Merlot Red Wine Yeast Wine 60-90 83% Low 18% 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. Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon WLP735 White Labs French White Wine Yeast Wine 60-90 83% Low 16% Classic yeast for white wine fermentation. Slow to moderate fermenter and foam producer. Gives an enhanced creamy texture. French white wines WLP730 White Labs Chardonnay White Wine Yeast Wine 50-90 83% Low 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. Al Chardonnay Wine WLP727 White Labs Steinberg-Geisenheim Wine Wine 50-90 83% Low German origin wine yeast. High fruit/ester production. Moderate fermentation characteristics and cold tolerant. Riesling wines. WLP720 White Labs Sweet Mead/Wine Wine 70-75 72.5% Low 15% Lower attenuation than White Labs Champagne Yeast. Leaves some residual sweetness as well as fruity flavor. Alcohol concentration up to 15%. Sweet Mead, Wine and Cider WLP718 White Labs Avize Wine Yeast Wine 60-90 83% Medium Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays. Alcohol tolerance to 15%. Chardonnay WLP715 White Labs Champagne Yeast Champagne 70-75 75.5% Low 17% Can tolerate alcohol up to 17%. For Barley Wine or Meads. Wine, Mead and Cider WLP709 White Labs Sake #9 Yeast WLP705 White Labs Sake yeast Wine 70-76 83% Medium 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. Alcohol tolerance to 16%. Sake wine yeast. WLP700 White Labs Flor Sherry Yeast Wine 70-76 83% Medium 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. Al Sherry wine yeast WLP677 White Labs Lactobacillus Bacteria Souring Bacteria Lambic, Berliner Weiss, Sour Brown and Gueze (secondary) WLP670 White Labs American Farmhouse Blend Ale/Brett 68-72 75-82 Medium 5-10% 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. WLP665 White Labs Flemish Ale Blend Souring Blend 68-80 80-85%+ Low-Medium Medium-High 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. WLP655 White Labs Belgian Sour Mix 1 Souring Blend Belgian sour beers (in secondary) WLP653 White Labs Brettanomyces lambicus Brett Lambics and Flanders/Sour Brown ales WLP650 White Labs Brettanomyces bruxellensis Brett Belgian sour ales and labics (in secondary) WLP645 White Labs Brettanomyces claussenii Brett 65-72 70.0% Medium Sour ales WLP644 White Labs Brettanomyces bruxellensis Trois Brett 70-85 85%+ Low Medium-High 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. WLP630 White Labs Berliner Weisse Blend Ale, Lacto 68-72 73-80 Medium 5-10% 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. Berliner Weisse WLP585 White Labs Belgian Saison III Yeast Ale 68-75 70-74 Low-Medium 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. Great yeast choice for a summer Saison that is light and easy-drinking. WLP575 White Labs Belgian Style Ale Yeast Blend Ale 68-75 74-80 Medium Medium-High 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'. Trappist and other Belgian ales. WLP570 White Labs Belgian Golden Ale Yeast Ale 68-75 73-78 Low High 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. Belgian Golden Strong WLP568 White Labs Belgian Style Saison Ale Yeast Blend Ale 70-80 70-80 Medium 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. Belgian and French Saison WLP566 White Labs Belgian Saison II Yeast *Plat* Ale 68-90 78-85 Medium 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. Saisons WLP565 White Labs Belgian Saison I Yeast Ale 68-90 65-75 Medium 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. Saisons WLP560 White Labs Classic Saison Yeast Blend Ale 68-78 70-75 Medium 5-10% This Saison blend that marries both earthy, spicy notes with fruity ester production. Slight clove-like characteristic in finished beer flavor and aroma. Saisons WLP550 White Labs Belgian Ale Yeast Ale 68-78 78-85 Medium Medium-High Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500. Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White Beers WLP545 White Labs Belgian Strong Ale *Plat* Ale 66-72 78-85 Medium High 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. Belgian dark strongs, Abbey Ales, and Christmas beers. WLP540 White Labs Abbey IV Ale Yeast *Plat* Ale 66-72 74-82 Medium High 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 Belgian Blonde/Dubbel/Trippel/Golden Strong/Quadrupel WLP530 White Labs Abbey Ale Yeast Ale 60-85 75-88 Medium-High 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). Belgian Blonde/Dubbel/Trippel/Golden Strong/Quadrupel WLP515 White Labs Antwerp Ale Yeast *Plat* Ale 67-70 73-80 Medium 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. Belgian Pale/Amber WLP510 White Labs Belgian Bastogne Ale Yeast *Plat* Ale 66-72 74-80 Medium High 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. Belgian Blonde/Dubbel/Trippel/Golden Strong/Quadrupel WLP500 White Labs Trappist Ale Yeast Ale 65-72 75-80 Medium to Low High From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Belgian Blonde/Dubbel/Trippel/Golden Strong/Quadrupel WLP410 White Labs Belgian Wit II Ale Yeast *Plat* Ale 67-74 70-75 Medium Medium Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Belgian Wit, spiced Ales, wheat Ales, and specialty Beers. WLP400 White Labs Belgian Wit Ale Yeast Ale 67-74 74-78 Medium Medium Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. Belgian Wit WLP380 White Labs Hefeweizen IV Ale Yeast Ale 66-70 73-80 Low Medium 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. German style Hefeweizen WLP351 White Labs Bavarian Weizen Yeast *Plat* Ale 66-70 73-77 Low Medium 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. Bavarian Weizen and wheat beers. WLP320 White Labs American Hefeweizen Ale Yeast Ale 65-69 70-75 Low Medium 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. American Hefeweizen WLP300 White Labs Hefeweizen Ale Yeast Ale 68-72 72-76 Low Medium 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. German style wheat beers. Weiss, Weizen, Hefeweizen WLP299 White Labs Persica (Columbia) Ale Yeast Ale 68-78 70-80 Medium-High 8-12% 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. WLP295 White Labs Pacific Coast Lager Yeast Lager 50-55 70-78 Medium 5-10% It is a strong fermentor, produces slight sulfur, and low diacetyl. This yeast is characterized by a clean, slight malty finish and balanced aroma. WLP250 White Labs American Pub Ale Yeast Ale 58-73 75 Medium-High 0.1 ...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. The Rebel Brewer AMERICAN PUB ALE is a great strain for just about any and all American Ales, making it the perfect house strain. We have tested it on everything from a Rye IPA to a Blonde ale and everything in between, we even brewed a California Common with it. WLP099 White Labs Super High Gravity Ale Yeast Ale 65-69 >80 Medium Very High 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. Extreme beers WLP090 White Labs San Diego Super Yeast Ale 65-68 76-83 Medium-High 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. IPAs, American ales WLP085 White Labs sbiswas Ale 68-72 69-76 Medium-High 5-10% 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. English Pale Ale, Bitter, Porter, Stout, and India Pale Ale. WLP080 White Labs Cream Ale Yeast Blend Ale 65-70 75-80 Medium Medium-High 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. Cream Ale, Hybrids WLP076 White Labs Albion Ale Yeast *Plat* Ale WLP072 White Labs French Ale Yeast *Plat* Ale 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 Biere de Garde, blond, amber, brown and specialty beers WLP060 White Labs American Ale Yeast Blend Ale 68-72 72-80 Medium Medium-High 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. American ales with clean finish WLP051 White Labs California Ale V Yeast Ale 66-70 70-75 Medium-High 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. American style Pales, Ambers, Browns, IPAs, American Strong Ale
WLP041 White Labs Pacific Ale Yeast Ale 65-68 65-70 High Medium 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 style milds, bitters, IPA, porters, and stouts. WLP039 White Labs East Midlands (Nottingham) Ale Yeast *Plat* Ale 66-70 73-82 Medium-High Medium Medium to low fruit and fusel alcohol production. Well suited for top cropping. British style ale yeast with a very dry finish. pale ales, ambers, porters, and stouts. WLP038 White Labs Manchester Ale Yeast *Plat* Ale 65-70 70-74 Medium-High 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. WLP037 White Labs Yorkshire Square *Plat* Ale 65-69 68-72 High Medium-High This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. English pale ales, English brown ales, and mild ales. WLP036 White Labs Dusseldorf Alt Yeast Ale 65-69 65-72 Medium Medium Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. American Wheat or Rye Beer, Berliner Weisse, Bière de Garde, Düsseldorf Altbier, Kölsch,Northern German Altbier WLP029 White Labs German Ale/ Kölsch Yeast Ale 65-69 72-78 Medium 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. Kölsch and Alt style beers. Good for light beers like blond and honey. WLP028 White Labs Edinburgh Scottish Ale Yeast Ale 65-70 70-75 Medium Medium-High 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. All Scottish Styles WLP026 White Labs Premium Bitter Ale 67-70 70-75 Medium Medium Ferments strong and dry. Good for high gravity beers. From Staffordshire, England. Fermentation gives a mild, but complex, estery character. English style bitters, milds, ESBs, porters, stouts, and barley wines. WLP025 White Labs Southwold Ale 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. Great for British bitters and pale ales. WLP023 White Labs Burton Ale Yeast Ale 68-73 69-75 Medium 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. All English styles, IPA's, bitters, and pales. Excellent in porters and stouts. WLP022 White Labs Essex Ale Yeast *Plat* Ale 66-70 71-76 Meditum to Hgih Medium 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. Classic British milds, pale ales, bitters, and stouts. WLP013 White Labs London Ale Yeast Ale 66-71 67-75 Medium 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. Classic British Pale Ales, Bitters and Stouts. WLP011 White Labs European Ale Yeast Ale 65-70 65-70 Medium 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. Alt, Kolsch, malty English ales, and fruit beers WLP010 White Labs Anniversary Ale Blend Ale 65-70 75-80 Medium 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. Alt, Kolsch, malty English Ales, Fruit beers WLP009 White Labs Australian Ale Yeast *Plat* Ale 65-70 70-75 High Medium 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. Australian Ales, English Ales WLP008 White Labs East Coast Ale Yeast Ale 68-73 70-75 Medium-Low Medium 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. golden, blonde, honey, pales and German alt style ales WLP007 White Labs Dry English Ale Yeast Ale 65-70 70-80 Medium-High 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. Pale Ales, Amber, ESB, Brown Ales, Strong Ales WLP006 White Labs Bedford British *Plat* Ale 65-70 72-80 High Medium 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 English style ales - bitter, pale, porter and brown ale WLP005 White Labs British Ale Yeast Ale 65-70 67-74 High Medium This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. English style ales including bitter, pale ale, porter, and brown ale. WLP004 White Labs Irish Ale Yeast Ale 65-68 69-74 Medium-High 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. Irish ales, stouts, porters, browns, reds and a very interesting pale ale. WLP003 White Labs German Ale II Ale 65-70 73-80 Medium Medium Strong sulfur component will reduce with aging. Does not ferment well under 62f Clean, but with more ester production than WLP029. Kölsch, Alt, and German style Pale Ales. WLP002 White Labs English Ale Yeast Ale 65-68 63-70 Very High Medium 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. English style ales including milds, bitters, porters, and English style stouts. WLP001 White Labs California Ale Yeast Ale 60-72 73-77 Medium-Low 0.11 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. American Style Ales, Ambers, Pale Ales, Brown Ale, Strong Ale Windsor Danstar Windsor Ale WB-06 Fermentis Safbrew WB-06 Ale 59-75 ~68 Low High 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 specialty yeast for wheat beer fermentation. The yeast produces a subtle estery and phenlol flavor typical of wheat beers. Wheat beers W-34/70 Fermentis Saflager W-34/70 Lager 48-59 73-77 High A famous yeast strain from Weihenstephan Germany used worldwide in brewing. Their most popular strain for lagers. European lagers VR21 Vintner's Harvest VR21 Wine 68-75 0.15 Fruit Wine, Red Varietals, Young Reds US-05 Fermentis Safale US-05 Ale 60-72 73-77 Medium-Low 0.11 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. Most American Styles UCD #904 Red Star Pasteur Red Wine 64-86 Low 0.16 Berry and Cherry Wine, Cabernet, Gamay, Merlot, Pinot, Syrah, Zinfandel UCD #796 Red Star Premier Curvée Wine 45-95 Low 0.18 Anything but residual-sugar wines UCD #595 Red Star Pasteur Champagne Wine 59-86 Medium-Low 13-15% Cabernet, Cider, Dry Whites, Fruits, Meads, Port UCD #570 Red Star Côte des Blancs Wine 64-86 Low 12-14% Blush, Chardonnay, Cider, Riesling, Sparkling Cuvée UCD #522 Red Star Montrachet Wine 59-86 Low 0.13 Chardonnay, Merlot, Syrah, Zinfandel UCD #519 Red Star Flor Sherry Wine 59-86 Low 10-20% Sherry (primary and secondary fermentation) tbd Wyeast (Midwest) Headwaters Ale 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. Suggested for American Amber Ales, American Barleywines, American Brown Ales, American IPAs, American Pale Ales, American Stouts, American Porters, Cream Ales, Dry Stouts, Fruit Beers, Imperial IPAs, and Irish Red Ales. T-58 Fermentis Safbrew T-58 Ale 59-75 Medium 0.115 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) Complex ales. SN9 Vintner's Harvest SN9 Wine 68-75 0.18 Aged Reds, Blush, Cider, Fruit Wine, Sparkling Cuvée, Whites, Young Reds S-189 Fermentis Saflager S-189 Lager 48-59, ideally 53 70-80 Popular lager yeast strain. Produces wide range of continental lagers and pilsners. Clean finish. Wide range of lagers and pilsners. S-33 Fermentis Safale S-33 Ale 59-75 Medium 0.115 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. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.) S-23 Fermentis Saflager S-23 Lager 48-59, ideally 53 High Medium 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. German lager yeast strain. Performs well at low temperature. High flocculation and attenuation for a clean German finish. German style Lagers and Pilsners. S-04 Fermentis Safale S-04 Ale 65-70 70-80 Medium-High 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. Great general purpose ale yeast. RC 212 Lalvin Bourgovin Wine 68-86 Low 0.16 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. Red R56 Vintner's Harvest R56 Wine 72-86 0.135 Cabernet, Shiraz, Zinfandel Nottingham Danstar Nottingham Ale 57-70 rules none assigned Wyeast (Austin) Greenbelt Ale 65-72 74-78 High 0.1 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. Munich Danstar Munich Ale MA33 Vintner's Harvest MA33 Wine 64-80 0.14 Blush, Fruit Wine, Fruity Whites M84 Mangrove Jack Bohemian Lager 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. German / Bohemian Pilsners, all lager styles, German bocks and more M79 Mangrove Jack Burton Union Ale 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. Ordinary Bitter, Extra Special Bitter, Golden Ale, and more M44 Mangrove Jack US West Coast Ale 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. Americal Pale Ale, American double IPA, American Imperial Stout, and more M27 Mangrove Jack Belgian Ale Ale 79-90 Very High Medium 0.14 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. Belgian Ales M20 Mangrove Jack Bavarian Wheat Ale 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. Hefeweizen, Kristal Weizen, Dunkel Weizen and more M10 Mangrove Jack Workhorse Ale 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. Light Lager to Baltic Porter M07 Mangrove Jack British Ale 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. India Pale Ale, Porter, Stouts, Barleywine, and more M03 Mangrove Jack Newcastle Dark Ale 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. Dark Mild Ale, English Brown Ale, Scottish Heavy Ale, and more M02 Mangrove Jack Cider 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. Cider London Danstar London Ale Lager Brewferm Lager Lager 50-59 High Low For 20L of wort. Rehydrate in 100ml of 30C water, wait 10 min, stir gently and add to wort. K-97 Fermentis Safale K-97 Ale 59-75 Low 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. Low sedimentation yeast, sometimes used in open fermentation. Good for wheat beers, weizens and light ales. High attenuation ales, wheat beers and weizens. K1V-1116 Lalvin ICV K1V-1116 (Montpellier) Wine 50-95 Low 0.18 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. Dry Whites, Aged Reds, Late Harvest Wines ICV D-47 Lalvin ICV D-47 Wine 59-68 Medium 0.14 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. White, Chardonnay, Rosé, Mead ECY?? (ECY04?) East Coast Yeast B. intermedius Brett ECY34 East Coast Yeast Dirty Dozen Brett 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. ECY30 East Coast Yeast Naardenensis Brett ECY29 East Coast Yeast Northeast Ale - Conan? Ale 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!" ECY28 East Coast Yeast Kellerbier Lager 46-54 74-76 This yeast exhibits a clean, crisp lager in traditional northern German character. Use in German Pilsners including Kellerbier. ECY26 East Coast Yeast Dublin Ale ECY25 East Coast Yeast Adelaide Ale 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 ECY24 East Coast Yeast Brettanomyces Nanus (Eeniella nana) Brett 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. ECY23 East Coast Yeast Oud Brune Souring 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. ECY22 East Coast Yeast Baltic Lager 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! ECY21 East Coast Yeast Kölschbier Lager 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 Kolsch ECY20 East Coast Yeast Bug County Souring 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. ECY19 East Coast Yeast B. custersianus Brett Peach, Mango ECY18 East Coast Yeast British Mild Ale 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” Mild ECY17 East Coast Yeast Burton Union Ale 64-69 73-75 Produces a bold, citrusy character which accentuates mineral and hop flavors. Well-suited for classic British pale ales and ESB. British Pale, ESB ECY15 East Coast Yeast Munich Festbier Lager 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. Helles, Dunkel, Oktoberfest ECY14 East Coast Yeast Saison Single-Strain Ale 75-85 76-78 This pure strain leaves a smooth, full character with mild esters reminiscent of apple pie spice. ECY13 East Coast Yeast Trappist Ale 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. Belgian ECY12 East Coast Yeast Old Newark "Beer" Ale 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. ECY11 East Coast Yeast Belgian White Ale 68-74 unknown Belgian white: isolated from the Hainaut region in Belgium this pure yeast will produce flavors reminiscent of witbiers. Witbier ECY10 East Coast Yeast Old Newark Ale 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. ECY09 East Coast Yeast Belgian Abbaye Ale 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. ECY08 East Coast Yeast Saison Brasserie Blend Ale 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. Saison ECY07 East Coast Yeast Scottish Heavy Ale 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. Scottish ECY06 East Coast Yeast Berliner blend Souring 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. Berliner Weisse ECY05 East Coast Yeast Brett. Brux. (post June 2013) Funkifying This strain of brux was first isolated from Belgian stout (not sure which). Definitely "bruxy" in character with a bit of fruit added in. ECY05 East Coast Yeast Brett Blend #9 (pre June 2013) Funkifying 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. ECY04 East Coast Yeast Brett blend #1 / Brett Anomala Souring 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. ECY03 East Coast Yeast Farmhouse Brett Souring 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. Saison ECY02 East Coast Yeast Flemish Ale Souring 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. Flemish Red. Oud Bruin ECY01 East Coast Yeast BugFarm IV Souring [See BugFarm description; plus:] Now producing Bugfarm 4 (includes a newcomer – Brettanomyces custersianus). ECY01 East Coast Yeast BugFarm V Souring [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. ECY01 East Coast Yeast BugFarm II Souring ECY01 East Coast Yeast BugFarm I Souring ECY01 East Coast Yeast BugFarm III Souring ECY01 East Coast Yeast BugFarm Souring 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. EC-1118 Lalvin EC-1118 (Champagne) Wine 50-86 Low 0.18 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. Champagne, Late Harvest Wines, Dry Whites CY17 Vintner's Harvest CY17 Wine 72-78 Medium 0.15 Blush, Fruit Wine, Fruity Whites, Whites CR51 Vintner's Harvest CR51 Wine 72-86 0.135 Fr. Cabernet, Merlot, Syrah Coopers Coopers Coopers Pure Brewing Yeast CL23 Vintner's Harvest CL23 Wine 46-75 High 0.18 Blush, Dry, Dry Whites, Sparkling Cuvée, Whites CBC-1 Danstar Cask And Bottle Conditioned Beer Yeast Ale 59-77 12-14% CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. BV7 Vintner's Harvest BV7 Wine 59-86 Low 0.13 Complex whites, Dry Whites, Whites BRY-97 Danstar BRY-97 American West Coast Ale traditional ale temps Med-High Medium The aroma is slightly estery, almost neutral and does not display maloudours when properly handled. May slightly reduce hop bitterness levels due to flocculation. Blanche Brewferm Blanche Ale 64-75 Low Low For 20L of wort. Rehydrate in 100ml of 30C water, wait 10 min, stir gently and add to wort. Very suitable for witbier, wheat beers, etc Belle Saison Danstar Belle Saison Ale AW4 Vintner's Harvest AW4 Wine 68-77 0.145 Whites Abbaye Danstar Abbaye Belgian Ale Yeast Ale 54°-77°F, Ideally 59-68°F Med-High (77-84%) Low High Abbaye is an ale yeast of Belgian origin selected for its ability to produce great
Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads.
Belgian 71B-1122 Lalvin 71B-1122 (Narbonne) Wine 59-86 Medium 0.14 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. Blush, Residual Sugar Whites, Nouveau, Young Red Wines, Late Harvest Wines
Flocculation is a desirable quality that is unique to brewers yeast. Essentially, flocculation is the rate at which yeast come together and settle on the bottom of the wort at the end of fermentation. If the yeast flocculate too early, the resulting beer will be under attenuated and sweet. Likewise, if the yeast flocculates to late, the beer will be cloudy have a yeasty taste to it.
Fermentation Temperature Range
The fermentation range refers to the degrees in Fahrenheit at which the manufacturer recommends that the yeast undergo fermentation.
Alcohol Attenuation Range
The attenuation range represented in the chart above refers to the percentage of sugar that the yeast strain can be expected to consume during fermentation.
Finally, Alcohol tolerance refers to the highest level of alcohol by volume that yeast can survive in.
Not familiar with some of the other terms on this chart? You might want to checkout the Brewing Terminology page.
**Information courtesy of the Yeastbot Database.