Yeast Profiles

 

 

Yeast: For Better or For Worse

Hops commonly take the stage for the glory when you taste a beer, yet I beg to differ the point that yeast will blow your socks off. When you really get down to the molecular structure of any beer that comes across your palate you will find out that there is more to yeast than meets the palate. Yeast are amazing little buggers that have such a diverse character and range of flavor. Yeast in some part defines what kind of beer you are making. Humans have been brewing for thousands of years yet, just until recently, we are really scratching at the surface of understanding what yeast is and how we can really use them wisely. Before the 1800's brewers knew they had to use the leftover sediment from the previous brew to make the next brew but, it wasn’t until Louis Pasteur finally identified yeasts as living organisms that we began to understand the important role yeast plays in beer. Tasting the difference from one strain to the next can be such a fascinating way to explore beer.

 

Yeast We Use To Brew With

There are two kinds of yeast that most home brewers use to create the amazing beer we enjoy so much. There are many different factors that go into creating these magnificent creations, yet temperature can be one of the most important. Considering a brewer is an environmentalist not really a brewer. Consider this, the yeast makes the beer therefore, we as brewers only create the environment that they are in. The yeast that we use has been "domesticated" by generational forced selection on our (brewers) part. Over many generations these strains can be come "house" strains and can actually become slightly different or unique strains over time.

Ale (Top-Fermenting) Yeast

Top fermenting yeast is called Ale yeast. During fermentation you will notice a tall head forming at the top of the wort line or carboy. Typically home brewers use this style of yeast due to its stylistic uses and the ease of controlling the temperature range inside the brewers home due to modern technologies, such as heating and cooling air units. The range of temperature is between 50°F- 77°F (10°C-25°C), in consideration of the strain of course. Most strain are between 64.4°F-71.6°F (18°C-22°C), which could be commonly reasonable to maintain in ones home. Brewers would use ale yeast most common for different ales, stouts, porters, wheat, Altbier and Kölsch. 

Lager (Bottom-Fermenting) Yeast

Lager Yeast, in the opposite way of Ale yeast, ferments on the bottom of the wort or carboy, as well as convert the sugars at a colder temperature than Ale yeast. this colder process is called "lagering or lager style". This lagering process has a lower temperature range from 44.6°F-15°F (7°C-15°C). Due to the lower degree in temperature the fermentation process does lake longer, yet it also reduces the off flavor productions. Lager beers have been considered to be "cleaner" or having a "crisp" flavor profile, such as Pilsners, Bocks, Marzen, Dortmunders and other lagers styles.

 

Yeast Characteristics

There are many more topics before we jump into yeast styles, we should discuss   and also be should be considered before picking a yeast strain for your brew.

Attenuation

Attenuation can be some what confusing to explain, yet here are two different examples to express the same meaning. The first would be quoted by White Labs, "Apparent attenuation percentage is the percentage of sugars that yeast consume." The second example is from Bryan, the Head Brewer at Edge Brewery, he states, "the percentage of fermenable sugars that ferment out of the wort (is called attenuation)." Both ways are correct, yet these attenuation percentages vary between different strain types or styles. Each strain has a range, typically from 68%-85%, yet the exact attenuation percentage is effected by different environmental conditions, such as gravity, temperature and so forth. Some beer styles call for higher or lower levels of attenuation, which is just about how attenuation is categorized:

  • High: 78% +
  • Medium: 73% to 77%
  • Low: less than 72%

 

Flocculation

Flocculation on the other hand is referring to the yeasts ability to clump together and drop out of a suspended state, yet should not be confused with the characteristic of speed. Each style of strain feeds on the sugars in the wort, in some ways, scientifically could be expressed to say the yeast come together at the end of fermentation or the end of the cycle of that yeast strain. Belgian yeast take longer to flocculate after fermentation, so don't be so quick to judge a beer on when it is finished with fermentation by how fast the flocculation occurs.

 

Fermentation Temperature

Temperature is detestably one of the most important conditions during the fermentation process. Temperature controls your fermentation process and may create good or bad flavors in your beer. Too high of a temperature can speed up the fermentation process, yet it can also create off-flavors. In the reverse, too cold of a temperature can slow the fermentation speed and could not finish fermenting. The right temperature is dictated by each strain individually, these individual temperatures are highly suggested to emulate or copy in your home brewing fermentation.

Flavor Profile

Considering which yeast to use in a specific beer style, you will want to consider the flavors or characteristics that yeast strain can produce. These characteristics are broad, yet replicable if the brewers can control the environment the beer is being brewed in. There are many different kinds of flavors that beers create and some styles are more stylistic with certain kinds of flavors. Here is an article that could help with some of these differences in flavors and styles.

 

American Ale

WYEAST AMERICAN ALE 1056

  • Type:Liquid
  • Flocculation: Low/Med
  • Attenuation: 73-77%
  • Temperature: 60-72°F, 15-22°C
  • Flavor: Very clean, crisp flavor characteristics with low fruitiness and mild ester production. Very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers.

WYEAST AMERICAN ALE II 1272

  • Type:Liquid
  • Flocculation: Medium
  • Attenuation:72-76%
  • Temperature:60-72°F, 15-22°C
  • Flavor: With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.

WYEAST DENNY’S FAVORITE 50 1450

  • Type: Liquid
  • Flocculation: Low
  • Attenuation:74-76%
  • Temperature:60-70°F, 15-21°C
  • Flavor: This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of Wyeast’s local home brewers, Mr. Denny Conn. It is unique in that it produces a big mouth feel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.

WYEAST NORTHWEST ALE 1332

  • Type:Liquid
  • Flocculation: High
  • Attenuation:67-71%
  • Temperature:65-75°F, 18-24°C
  • Flavor: 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.

WYEAST RINGWOOD ALE 1187

  • Type: Liquid
  • Flocculation: High
  • Attenuation:68-72%
  • Temperature:64-74°F, 18-23°C
  • Flavor: A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.

SIEBEL INST. AMERICAN ALE BRY 96

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: High
  • Temperature: 64-72°
  • Flavor: Clean ale strain

WHITE LABS AMERICAN ALE YEAST BLEND WLP060

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 72-80%
  • Temperature: 68-72°F, 20-22°C
  • Flavor: 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.

WHITE LABS CALIFORNIA ALE V WLP051

  • Type: Liquid
  • Flocculation: Med/High
  • Attenuation: 70-75%
  • Temperature: 66-70°F, 18-21°C
  • Flavor: From Northern California. This strain is fruitier than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.

WHITE LABS CALIFORNIA ALE WLP001

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 73-80%
  • Temperature: 68-73°F, 20-23°C
  • Flavor: 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.

WHITE LABS OLD SONOMA ALE WLP076

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 70-74%
  • Temperature: 66-70°F, 18-21°C
  • Flavor: Yeast from an historic brewery in Northern California, this strain was embraced by the early pioneers of craft beer in America and continues to be a great choice for those seeking to use traditional British-style yeast. A neutral and versatile strain, it is a great choice for pale ales, porters, and stouts.

WHITE LABS PACIFIC ALE WLP041

  • Type: Liquid
  • Flocculation: High
  • Attenuation: 65-70%
  • Temperature: 65-68°F, 18-20°C
  • Flavor: A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.

WHITE LABS EAST COAST ALE WLP008

  • Type: Liquid
  • Flocculation: Low/Med
  • Attenuation: 70-75%
  • Temperature: 68-73°F, 20-23°C
  • Flavor: White Labs’ “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. Great yeast for golden, blonde, honey, pales and German alt style ales.

WHITE LABS EAST MIDLANDS ALE WLP039

  • Type: Liquid
  • Flocculation: Med/High
  • Attenuation:73-82%
  • Temperature:66-70°, 18-21°C
  • Flavor: British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.

WHITE LABS SAN DIEGO SUPER YEAST WLP090

  • Type:Liquid
  • Flocculation: Med/High
  • Attenuation: 76-83% +
  • Temperature: 65-68°F, 18-20°C
  • Flavor: A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.

WHITE LABS SAN FRANCISCO LAGER WLP810

  • Type: Liquid
  • Flocculation: High
  • Attenuation: 65-70%
  • Temperature: 58-65°F, 14-18°C
  • Flavor: This yeast is used to produce the “California Common” style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.

WHITE LABS NEUTRAL GRAIN WLP078

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 77-84%
  • Temperature: 76-85°F, 24-29°C
  • Flavor: Marked by a clean, fast fermentation, this strain is ideal for any neutral grain spirit. Alcohol and temperature tolerant. Used in high-gravity beers.

LALLEMAND AMERICAN WEST COAST ALE BRY-97

  • Type: Dry
  • Flocculation: Medium
  • Attenuation: Med/High
  • Temperature: 63°
  • Flavor: Very clean ale flavor. BRY-97 is used by a number of commercial breweries to produce different types of ale. The aroma is slightly estery, almost neutral and does not display malodours when properly handled.

LALLEMAND CBC-1 (CASK AND BOTTLE CONDITIONING)

  • Type: Dry
  • Flocculation: Low/Med
  • Attenuation: N/A
  • Temperature: 59-77°F, 15-25°C
  • Flavor: Valued for its refermentation ability and is recommended for Cask and Bottle Conditioning. Does not produce flavours – conserves the original character of the beer.

BREWFERM TOP

  • Type: Dry
  • Flocculation: Med/High
  • Attenuation: NA
  • Temperature: 64-77°F, 18-25 °C
  • Flavor: Universal top-fermenting beer yeast. Fast fermentation with low residual sugar. Formation of fruity esters.

COOPERS PURE BREWERS’ YEAST

  • Type: Dry
  • Flocculation: Med/High
  • Attenuation: Med/High
  • Temperature: 68-80°F, 20-27°C
  • Flavor: All-purpose dry ale yeast with a clean, round flavour profile. It produces a complex woody, fruity beer at warm temperatures More heat tolerant than other strains.

FERMENTIS US-05

  • Type: Dry
  • Flocculation: Medium
  • Attenuation: 77-81%
  • Temperature: 54-77°F, 12-25°C
  • Flavor: American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.

REAL BREWERS YEAST LUCKY #7

  • Type: Liquid
  • Flocculation: High
  • Attenuation: 70-80%
  • Temperature: 68-75°F
  • Flavor: Southern California ale yeast that ferments higher gravity worts up to 10% ABV. Dry and neutral with plumb and raisin notes.

MUNTONS PREMIUM GOLD

  • Type: Dry
  • Flocculation: High
  • Attenuation: High
  • Temperature: 57-77°F, 14-25°C
  • Flavor: Clean balanced ale yeast for 100% malt recipes.

MUNTONS STANDARD YEAST

  • Type: Dry
  • Flocculation: High
  • Attenuation: High
  • Temperature: 57-77°F, 14-25°C
  • Flavor: Clean well balanced ale yeast.

EAST COAST YEAST NORTHEAST ALE ECY29

  • Type: Liquid
  • Flocculation: High
  • Attenuation: High
  • Temperature: 66-72°F, 19-22°C
  • Flavor: Replication of the famous Conan strand of yeast. Unique strand with an abundance of citrus esters accentuating American Style hops in and IPA, Double IPA, or strong ale.

EAST COAST YEAST OLD NEWARK ALE ECY10

  • Type: Liquid
  • Flocculation: High
  • Attenuation: Low
  • Temperature: 60-68°F, 15-20°C
  • Flavor: Sourced from a now defunct east coast brewery, this pure strain was identified as the brewery’s ale pitching yeast. Good for all styles of American and English ales.

EAST COAST YEAST OLD NEWARK BEER ECY12

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: Medium
  • Temperature: 58-68°F, 15-20°C
  • Flavor: Sourced from the same defunct east coast brewery as ECY10, this pure strain was used as the brewery’s “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.

FERMENTIS SAFALE US-05

  • Type: Dry
  • Flocculation: Medium
  • Attenuation: High
  • Temperature: 59-72°F, 15-22°C
  • Flavor: American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.

FERMENTIS SAFBREW T-58

  • Type: Dry
  • Flocculation: Low
  • Attenuation: 75%
  • Temperature: 54-77°F, 12-25°C
  • Flavor: Specialty yeast selected for its estery somewhat peppery and spicy flavor development. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer.

REAL BREWERS YEAST THE ONE

  • Type: Dry
  • Flocculation: High
  • Attenuation: 70-80%
  • Temperature: 68-75°F, 20-24°C
  • Flavor: This guy is a brewing workhorse. If you like the taste of Stone Pale Ales, Green Flash, and Sierra-type ales, then all you need is “The One”. Like most California ale yeasts, it prefers a higher fermentation temperature and flocculates nicely.

MANGROVE JACK US WEST COAST YEAST

  • Type: Dry
  • Flocculation: High
  • Attenuation: High
  • Temperature: 59-74°F, 18-23°C
  • Flavor: A top fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavor, ideal for when you want the hop character to really punch through.

MANGROVE JACK WORKHORSE BEER YEAST

  • Type: Dry
  • Flocculation: Medium
  • Attenuation: High
  • Temperature: 59-68°F, 15-20°C
  • Flavor: Produces a clean, crisp flavor suitable for a wide variety of styles with different fermenting temperatures. This versatile yeast is well suited to making cask or bottle conditioned beer.

 

 

Barleywine/Imperial Stout Yeasts

These beers pack a punch, usually hitting the 8-12% ABV mark, hence the word wine. Barleywines are, of course, beers. Same with Imperial stouts, which are intensely malty and deeply roasted. In any case, when you get to ABV levels of this kind, you need a yeast strain that can cope in that environment. These ones are built tough for the job.

WYEAST AMERICAN ALE 1056

  • Type: Liquid
  • Flocculation: Low/Med
  • Attenuation: 73-77%
  • Temperature: 60-72°F, 15-22°C
  • Flavor: Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers.

SIEBEL INST. AMERICAN ALE BRY 96

  • Type: Liquid
  • Flocculation: Medium-Low
  • Attenuation: High
  • Temperature: 64-72°
  • Flavor: This is a flocculent top fermenting ale yeast from a brewery formerly operating on the East Coast of the United States. It produces a very clean ale flavour which has been well accepted in a number of breweries.

WHITE LABS AMERICAN ALE YEAST BLEND WLP060

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 72-80%
  • Temperature: 68-72°F, 20-22°C
  • Flavor: 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.

WHITE LABS BOURBON YEAST WLP070

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 75-80%
  • Temperature: 72-77°F, 22-25°C
  • Flavor: From a traditional distillery in the heart of Bourbon country, this strain produces a caramel, malty character with balanced ester profile. Suitable for Bourbon or other American Whiskey with barley, rye, or corn as the base grain. Used in high-gravity beers.

WHITE LABS CALIFORNIA ALE V WLP051

  • Type: Liquid
  • Flocculation: Med/High
  • Attenuation: 70-75%
  • Temperature: 66-70°F, 18-21°C
  • Flavor: 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.

WHITE LABS CALIFORNIA ALE WLP001

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 73-80%
  • Temperature: 68-73°F, 20-23°C
  • Flavor: 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.

WHITE LABS DRY ENGLISH ALE WLP007

  • Type: Liquid
  • Flocculation: High
  • Attenuation: 70-80%
  • Temperature: 65-70°F, 18-21°C
  • Flavor: 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.

WHITE LABS EAST COAST ALE WLP008

  • Type: Liquid
  • Flocculation: Low/Med
  • Attenuation: 70-75%
  • Temperature: 68-73°F, 20-23°C
  • Flavor: White Labs’ “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. Great yeast for golden, blonde, honey, pales and German alt style ales.

WHITE LABS NEUTRAL GRAIN WLP078

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 77-84%
  • Temperature: 76-85°F, 24-29°C
  • Flavor: Marked by a clean, fast fermentation, this strain is ideal for any neutral grain spirit. Alcohol and temperature tolerant. Used in high-gravity beers.

WHITE LABS SUPER HIGH GRAVITY WLP099

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: >80%
  • Temperature: 65-69°F, 18-20°C
  • Flavor: Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravitys.

WHITE LABS TENNESSEE WLP050

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 75-80%
  • Temperature: 75-79°F, 23-26°C
  • Flavor: Suitable for American-style whiskey and bourbon. This yeast is famous for creating rich, smooth flavors. Clean and dry fermenting yeast. Will tolerate high alcohol concentrations (15%), and ester production is low. Also popular in high-gravity beers.

FERMENTIS US-05

  • Type: Dry
  • Flocculation: Medium
  • Attenuation: 77-81%
  • Temperature: 59-75°F, 15-24°C
  • Flavor: American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.

REAL BREWERS YEAST LUCKY #7

  • Type: Liquid
  • Flocculation: High
  • Attenuation: 70-80%
  • Temperature: 68-75°
  • Flavor: This yeast is dry and chews up and spits out higher gravity worts for up to 10% ABV. The flocculation phenotype is strong. Once “Lucky #7 starts fermenting, it is hard to stop, so leave some headspace! Most active at 65-70°F.

FERMENTIS SAFBREW S-33

  • Type: Dry
  • Flocculation: Med/High
  • Attenuation: 75%
  • Temperature: 59-75°F, 15-24°C
  • Flavor: General purpose ale yeast with neutral flavor profiles. Its low attenuation gives beers with a very good length on the palate. Particularly recommended for specialty ales and Trappist type beers. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer.

EAST COAST YEAST SCOTTISH HEAVY ECY07

    • Type: Liquid
    • Flocculation: Medium
    • Attenuation: Medium
    • Temperature: 60-68°F, 15-20°C
    • Flavor: Limited availability. 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.

 

LALLEMAND WINDSOR (BRITISH ALE)

      • Type: Dry
      • Flocculation: Low
      • Attenuation: Medium
      • Temperature: 64-70°F, 17-21°C
      • Flavor: Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales.

 

 

Belgian Ale

These yeasts produce pronounced fruity and estery character, often with hints of clove or phenolic notes. Of course, since these yeasts are predominantly used to brew Belgian beers, they have a high alcohol tolerance. If you love Abbey or Trappist bears, you’ll need one of these yeasts.

LALLEMAND ABBAYE BELGIAN ALE

      • Type: Dry
      • Flocculation: Low
      • Attenuation: High
      • Temperature: NA
      • Flavor: 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.

WHITE LABS ABBEY IV WLP540

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 74-82%
      • Temperature: 66-72°F, 18-22°C
      • Flavor: An authentic traditional Belgian style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).

WHITE LABS AMERICAN FARMHOUSE BLEND WLP670

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 75-82%
      • Temperature: 68-72°F, 20-22°C
      • Flavor: 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

WHITE LABS ANTWERP ALE WLP515

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 73-80%
      • Temperature: 67-70°F, 19-21°C
      • Flavor: 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.

EAST COAST YEAST BELGIAN ABBAYE ECY09

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 74-76%
      • Temperature: 66-72°F, 20-22°C
      • Flavor: 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.

WHITE LABS BELGIAN ALE WLP550

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 78-85%
      • Temperature: 68-78°F, 20-25°C
      • Flavor: Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.

MANGROVE JACK BELGIAN ALE YEAST

      • Type: Dry
      • Flocculation: Medium
      • Attenuation: Very High
      • Temperature: 79-90°F, 26-32°C
      • Flavor: An exceptional top-fermenting yeast creating highly characterful beers with spicy, fruity and peppery notes ideal for Belgian Saison or farmhouse style beer. Suited for brewing all Belgian ales, including Quadruples of up to 14%

WYEAST BELGIAN DARK ALE 3822-PC

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 74-79%
      • Temperature: 65-80°F, 18-27°C
      • Flavor: Seasonal Availability. This unique Belgian ale yeast is a high acid producer with balanced ester and phenol production allowing a good expression of malt profile, especially the strong flavors of darker malts and sugars. High alcohol tolerance. Spicy, tart, and dry on the palate with a very complex finish.

WYEAST BELGIAN SAISON 3724

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 76-80%
      • Temperature: 70-95°F, 21-35°C
      • Flavor: 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.

WHITE LABS BELGIAN SAISON I WLP565

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 65-75%
      • Temperature: 68-75°F, 20-24°C
      • Flavor: 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. This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.

WHITE LABS BELGIAN SAISON II WLP566

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: High
      • Temperature: 68-78°F, 20-25°C
      • Flavor: Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavour and aroma. Ferments faster than WLP565.

WHITE LABS BELGIAN SAISON III WLP585

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: 70-74%
      • Temperature: 68-75°F, 20-25°C
      • Flavor: 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.

WYEAST BELGIAN SCHELDE ALE 3655-PC

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 73-77%
      • Temperature: 62-74°F, 16-24°C
      • Flavor: Seasonal Availability. 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.

WYEAST BELGIAN STOUT 1581-PC

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 70-85%
      • Temperature: 65-75°F, 18-24°C
      • Flavor: A very versatile ale strain from Belgium. Excellent for Belgian stout and Belgian Specialty ales. Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics.

WHITE LABS BELGIAN STYLE ALE YEAST BLEND WLP575

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 74-80%
      • Temperature: 68-75°F, 20-24°C
      • Flavor: A blend of traditional Belgian monastery type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for traditional monastery type beer, or a myriad of beers that can be described as ‘Belgian type’.

WHITE LABS BELGIAN STYLE SAISON ALE BLEND WLP568

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 70-80%
      • Temperature: 70-80°F, 21-27°C
      • Flavor: 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.

EAST COAST YEAST BELGIAN WHITE ECY11

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: Medium
      • Temperature: 68-74°F, 20-23°C
      • Flavor: Isolated from the Hainaut region in Belgium this pure yeast will produce flavors reminiscent of Witbiers.

LALLEMAND BELLE SAISON

      • Type: Dry
      • Flocculation: Low
      • Attenuation: High
      • Temperature: 63°
      • Flavor: Aroma is fruity, spicy and peppery due to ester and phenol production.

WYEAST BIERE DE GARDE 3725-PC

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 74-79%
      • Temperature: 70-84°F, 21-29°C
      • Flavor: Seasonal Availability. 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.

WHITE LABS BRETTANOMYCES BRUXELLENSIS TROIS VRAI WLP648

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 85%+
      • Temperature: 70-85°F, 21-30°C
      • Flavor: The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.

BREWFERM TOP

      • Type: Dry
      • Flocculation: Med/High
      • Attenuation: NA
      • Temperature: 64-77°
      • Flavor: Universal top-fermenting beer yeast.

WYEAST CANADIAN/BELGIAN ALE 3864-PC

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 75-79%
      • Temperature: 65-80°F, 18-27°C
      • Flavor: Seasonal Availability. From a Franco-Belgian Canadian brewery which produces many styles of classic Belgian beers. Mild phenolics, which increase with elevated fermentation temperatures. Low ester profile with a dry, slightly tart finish. Complex and well-balanced, alcohol tolerant. Hails from the great town of Chambly, Quebec. Google “Chambly + biere”, and you should be able to figure out which brewery this comes from!

LALLEMAND CBC-1 (CASK AND BOTTLE CONDITIONING)

      • Type: Dry
      • Flocculation: Low/Med
      • Attenuation: NA
      • Temperature: 59-77°
      • Flavor: Valued for its refermentation ability.

WYEAST FARMHOUSE ALE 3726-PC

      • Type: Liquid
      • Flocculation: Variable
      • Attenuation: 74-79%
      • Temperature: 70-84°F, 21-29°C
      • Flavor: Seasonal Availability. 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.

EAST COAST YEAST FARMHOUSE BRETT ECY03

      • Type: Liquid
      • Flocculation: NA
      • Attenuation: NA
      • Temperature: NA
      • Flavor: Limited availability. Sith 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.

WYEAST FLANDERS GOLDEN ALE 3739-PC

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: 74-78%
      • Temperature: 64-80°F, 18-27°C
      • Flavor: Seasonal Availability. ¸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. 3739-PC is a robust & versatile strain that performs nicely in a broad range of Belgian styles.

WHITE LABS FLEMISH ALE BLEND WLP665

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: High
      • Temperature: 68-80°F, 20-26°C
      • Flavor: 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

WHITE LABS FRENCH ALE WLP072

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: 68-75%
      • Temperature: 63-73°F, 17-23°C
      • Flavor: Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers. Available May-June.

WYEAST FRENCH SAISON 3711

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 77-83%
      • Temperature: 65-77°F, 18-25°C
      • Flavor: A very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrus. This strain enhances the use of spices and aroma hops, and has extremely good attenuation but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentation or in high gravity beers.

WYEAST LEUVEN PALE ALE 3538-PC

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 75-78%
      • Temperature: 65-80°F, 18-27°C
      • Flavor: Seasonal Availability. 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.

FERMENTIS SAFBREW T-58

      • Type: Dry
      • Flocculation: Low
      • Attenuation: 75%
      • Temperature: 59-75°F, 15-25°C
      • Flavor: Specialty yeast selected for its estery somewhat peppery and spicy flavor development. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer

EAST COAST YEAST SAISON BRASSERIE BLEND ECY08

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 80%
      • Temperature: 75-85°F, 24-29°C
      • Flavour: A combination of several Saison yeasts for both fruity and spicy characteristics accompanied by dryness.

EAST COAST YEAST SAISON SINGLE-STRAIN ECY14

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 76-78%
      • Temperature: 75-82°F,
      • Flavour: Spring/Summer. This pure strain leaves a smooth, full character with mild esters reminiscent of apple pie spice.

REAL BREWERS YEAST THE MONK

      • Type: Dry
      • Flocculation: Medium
      • Attenuation: 75-80%
      • Temperature: 66-72°
      • Flavor: Ferments tripels and high-gravity ales to 15% ABV.

SIEBEL INST. TRAPPIST ALE BRY 204

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: High
      • Temperature: 64-72°
      • Flavour: Dry estery flavor with a light clove-like spiciness.

EAST COAST YEAST TRAPPIST ALE ECY13

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: Medium
      • Temperature: 74-76°
      • Flavor: Traditional Trappist yeast with a complex, dry, fruity malt profile.

WHITE LABS TRAPPIST ALE WLP500

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: 75-80%
      • Temperature: 65-72°F, 18-22°C
      • Flavor: From a Belgian monastery where monks traditionally made beer, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Lower temperatures (under 65°F) will result in less fruity and more earthy beers.

WYEAST TRAPPIST BLEND 3789-PC

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 75-80%
      • Temperature: 68-85°F, 20-30°C
      • Flavour: Seasonal Availability. A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.

 

 

British Ale

Gosh, where do we begin? This group is pretty versatile. London yeasts will give you a slightly more diacetyl or woody note, with a crisp, somewhat tart impression. Full-bodied yeasts will give you the fruitiness you’d expect from many English ales. And of course, you have Scottish yeasts which will accentuate the malty notes of your beer. If you’re looking to re-create a classic English Pub taste, you’ll want to start here. I have broken this list out into sub-groups: ales, then strong ales.

British Ales

WYEAST BRITISH ALE 1098

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 73-75%
      • Temperature: 64-72°F, 18-22°C
      • Flavor: This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C).

WYEAST BRITISH ALE II 1335

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 73-75%
      • Temperature: 63-75°F, 17-24°C
      • Flavour: A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.

WYEAST BRITISH CASK ALE 1026-PC

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: Medium
      • Temperature: 63-72°F, 17-22°C
      • Flavor: Seasonal Availability. A great choice for any cask conditioned British Ale. Produces nice malt profile with a hint of fruit. Finishes dry and slightly tart.

WYEAST ENGLISH SPECIAL BITTER 1768-PC

      • Type: Liquid
      • Flocculation: High
      • Attenuation: Low
      • Temperature: 64-72°F, 18-22°C
      • Flavour: Seasonal Availability. Similar to 1968, slightly less flocculent. Produces light fruit ethanol aroma. Mild malt with a neutral soft finish. Very clean.

WYEAST IRISH ALE 1084

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 71-75%
      • Temperature: 62-72°F, 16-22°C
      • Flavor: 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).

WYEAST LONDON ALE 1028

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: 73-77%
      • Temperature: 60-72°F, 15-22°C
      • Flavor: A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.

WYEAST LONDON ALE III 1318

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 71-75%
      • Temperature: 64-74°F, 18-23°C
      • Flavor: Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.

WYEAST LONDON ESB ALE 1968

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 67-71%
      • Temperature: 64-72°F, 18-22°C
      • Flavor: A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.

WYEAST RINGWOOD ALE 1187

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 68-72%
      • Temperature: 64-74°F, 18-23°C
      • Flavor: A top cropping yeast strain with unique fermentation and flavour characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.

WYEAST THAMES VALLEY ALE 1275

      • Type: Liquid
      • Flocculation: Med/Low
      • Attenuation: 72-76%
      • Temperature: 62-72°F, 16-22°C
      • Flavor: This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.

WYEAST THAMES VALLEY ALE II 1882-PC

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 72-78%
      • Temperature: 60-70°F, 15-21°C
      • Flavor: Seasonal Availability. 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. This attenuation strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.

WYEAST WEST YORKSHIRE ALE 1469

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 67-71%
      • Temperature: 64-72°F, 18-22°C
      • Flavour: This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.

WYEAST WHITBREAD ALE 1099

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 68-72%
      • Temperature: 64-75°F, 18-24°C
      • Flavor: 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.

MANGROVE JACK BRITISH ALE YEAST

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 57-72°F, 11-22°C
      • Flavour: Earthy, nutty, orange peel and mild spice.

MANGROVE JACK BURTON UNION YEAST

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 62-74°
      • Flavor: Some pear esters, possibly strawberry or kiwi-like aromas.

MANGROVE JACK WORKHORSE BEER YEAST

      • Type: Dry
      • Flocculation: Medium
      • Attenuation: High
      • Temperature: 59-68°F, 15-20°C
      • Flavor: 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.

EAST COAST YEAST BRITISH MILD ALE ECY18

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 66-70%
      • Temperature: 60-68°F, 15-20°C
      • Flavor: Limited availability. 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”.

EAST COAST YEAST  NORTHEAST ALE ECY29

      • Type: Liquid
      • Flocculation: High
      • Attenuation: High
      • Temperature: 65-70°F, 18-21°C
      • Flavor: Replication of the famous Conan strand of yeast. Unique strand with an abundance of citrus esters accentuating American Style hops in and IPA, Double IPA, or strong ale.

EAST COAST YEAST BURTON UNION ECY17

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 73-75%
      • Temperature: 64-69°F, 18-20°C
      • Flavor: Limited availability. Produces a bold, citrus character which accentuates mineral and hop flavors. Well-suited for classic British pale ales and ESB.

EAST COAST YEAST OLD NEWARK ALE ECY10

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 68-72%
      • Temperature: 60-68°F, 15-20°C
      • Flavor: 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.

WHITE LABS BEDFORD BRITISH ALE WLP006

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 72-80%
      • Temperature: 65-70°F, 18-21°C
      • Flavor: 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.

WHITE LABS BRITISH ALE WLP005

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 67-74%
      • Temperature: 65-70°F, 18-21°C
      • Flavor: This yeast has a little bit more attenuation than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

WHITE LABS BURTON ALE WLP023

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 69-75%
      • Temperature: 68-73°F, 20-22°C
      • Flavor: From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA’s, bitters, and pales. Excellent in porters and stouts.

WHITE LABS EAST MIDLANDS ALE WLP039

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: 73-82%
      • Temperature: 66-70°F, 18-21°C
      • Flavor: Available Sept-Oct. British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ale, amber, porter, and stout.

WHITE LABS ENGLISH ALE BLEND WLP085

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: 69-76%
      • Temperature: 68-72°F, 20-22°C
      • Flavor: A blend of British ale yeast strains, designed to add complexity to your ale. Moderate fruitiness and mineral-like, with little to no sulfur. Drier than WLP002 and WLP005, but with similar flocculation properties. Good yeast blend for English Pale Ale, Bitter, Porter, Stout, and India Pale Ale.

WHITE LABS ENGLISH ALE WLP002

      • Type: Liquid
      • Flocculation: Very High
      • Attenuation: 63-70%
      • Temperature: 65-68°F, 18-20°C
      • Flavor: A classic ESB strain from one of England’s largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.

WHITE LABS ESSEX ALE YEAST WLP022

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: 71-76%
      • Temperature: 66-70°F, 18-21°C
      • Flavor: Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

WHITE LABS IRISH ALE WLP004

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: 69-74%
      • Temperature: 65-68°F, 18-20°C
      • Flavor: This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.

WHITE LABS LONDON ALE WLP013

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 67-75%
      • Temperature: 66-71°F, 19-22°C
      • Flavor: Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

WHITE LABS MANCHESTER ALE WLP038

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: 70-74%
      • Temperature: 65-70°F, 18-21°C
      • Flavor: 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.

WHITE LABS OLD SONOMA ALE WLP076

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 70-74%
      • Temperature: 66-70°F, 18-21°C
      • Flavor: Yeast from an historic brewery in Northern California, this strain was embraced by the early pioneers of craft beer in America and continues to be a great choice for those seeking to use a traditional British-style yeast. A neutral and versatile strain, it is a great choice for pale ales, porters, and stouts. Available May-June

WHITE LABS SAN DIEGO SUPER YEAST WLP090

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: 76-83% +
      • Temperature: 65-68°F, 18-20°C
      • Flavor: A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.

WHITE LABS WHITBREAD ALE WLP017

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 67-73%
      • Temperature: 66-70°F, 19-21°C
      • Flavor: Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.

WHITE LABS NORTH YORKSHIRE ALE WLP037

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 68-72%
      • Temperature: 65-70°F, 18-21°C
      • Flavor: Availability: Nov-Dec. This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.

COOPERS PURE BREWERS’ YEAST

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 68-80°
      • Flavor: Clean, round flavor profile.

SIEBEL INST. ENGLISH ALE BRY 264

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: High
      • Temperature: 59-68°
      • Flavor: Clean ale with slightly nutty and estery character.

MUNTONS PREMIUM GOLD

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 57-77°
      • Flavor: Clean balanced ale yeast for 100% malt recipes.

MUNTONS STANDARD YEAST

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 57-77°
      • Flavor: Clean well balanced ale yeast.

LALLEMAND NOTTINGHAM

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 57-70°
      • Flavor: Neutral for an ale yeast; fruity estery aromas.

FERMENTIS SAFALE S-04

      • Type: Dry
      • Flocculation: High
      • Attenuation: 79%
      • Temperature: 59-75°F, 15-23°C
      • Flavor: English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve
        beer clarity. Specially adapted to cask-conditioned brews and fermentation in cylindoconical tanks

FERMENTIS SAFBREW T-58

      • Type: Dry
      • Flocculation: Low
      • Attenuation: 75%
      • Temperature: 59-75°F, 15-23°C
      • Flavor: Specialty yeast selected for its estery somewhat peppery and spicy flavor development. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer.

LALLEMAND WINDSOR (BRITISH ALE)

      • Type: Dry
      • Flocculation: Low
      • Attenuation: Medium
      • Temperature: 64-70°F, 17-21°C
      • Flavor: Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales.

REAL BREWERS YEAST YE OLDE ENGLISH

      • Type: Dry
      • Flocculation: Medium
      • Attenuation: 65-75%
      • Temperature: 65-70°F, 18-21°C
      • Flavor: Smooth and creamy for English ales. Does not flocculate like Southern California strains from the same manufacturer.

BREWFERM TOP

      • Type: Dry
      • Flocculation: Med/High
      • Attenuation: N/A
      • Temperature: 64-77°F, 18-25°C
      • Flavor: Universal top-fermenting beer yeast. Top fermenting yeast that most suitable for amber colored and dark beers. Fast fermentation with low residual sugar. Formation of fruity esters.

 

British Strong Ales

WHITE LABS AMERICAN WHISKEY WLP065

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 76-82%
      • Temperature:75-82°F, 23-27°C
      • Flavor: Yeast strain that produces low ester profile and moderate fusel oils. Temperature and alcohol tolerant and suitable for American-style whiskey using barley or corn base. Also used in high-gravity beers.

WHITE LABS DRY ENGLISH ALE WLP007

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 70-80%
      • Temperature: 65-70°F, 18-21°C
      • Flavor: 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.

WHITE LABS EDINBURGH ALE WLP028

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 70-75%
      • Temperature: 65-70°F, 18-21°C
      • Flavor: 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.

FERMENTIS SAFBREW S-33

      • Type: Dry
      • Flocculation: Med/High
      • Attenuation: 75%
      • Temperature: 59-75°F, 15-24°C
      • Flavor: General purpose ale yeast with neutral flavor profiles. Its low attenuation gives beers with a very good length on the palate. Particularly recommended for specialty ales and Trappist type beers. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer. Versatile strain that can perform in beers up to 11.5% ABV.

WYEAST SCOTTISH ALE 1728

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 69-73%
      • Temperature: 55-75°F, 13-24°C
      • Flavor: This Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile.

EAST COAST YEAST SCOTTISH HEAVY ECY07

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 77-80%
      • Temperature: 60-68°F, 15-20°C
      • Flavor: Limited availability. 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.

WHITE LABS SUPER HIGH GRAVITY WLP099

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: >80%
      • Temperature: 65-69°F, 18-20°C
      • Flavor: Can ferment up to 25% alcohol (!). From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.

WHITE LABS WHITBREAD ALE WLP017

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 67-73%
      • Temperature: 66-70°F, 19-21°C
      • Flavor: Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.

 

 

Brown Ale

Brown Ale

Like IPAs, this too is becoming an ever broadening category. Now you can find hoppy and bitter brown ales along maltier, nuttier versions. Brown ales are a surprisingly blank canvas to work from, with perhaps only the colour being (somewhat) a constant among all variations. Brown ales might not get all the glory and attention that IPAs get right now, but you really can’t beat a delicious brown ale. Give it a try for your next brew, using one of these yeast strains.

WYEAST AMERICAN ALE 1056

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: 73-77%
      • Temperature: 60-72°F, 15-22°C
      • Flavor: Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentation. Normally requires filtration for bright beers.

WYEAST AMERICAN ALE II 1272

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 72-76%
      • Temperature: 60-72°F, 15-22°C
      • Flavor: With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.

WYEAST BRITISH ALE 1098

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 73-75%
      • Temperature: 64-72°F, 18-22°C
      • Flavor: This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C).

WYEAST BRITISH ALE II 1335

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 73-75%
      • Temperature: 63-75°F, 17-24°C
      • Flavor: A classic British ale profile with good flocculation and malty flavour characteristics. It will finish crisp, clean and fairly dry.

WYEAST THAMES VALLEY ALE 1275

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 72-76%
      • Temperature: 62-72°F, 16-22°C
      • Flavor: This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.

WYEAST THAMES VALLEY ALE II 1882-PC

      • Type: Liquid
      • Flocculation: High
      • Attenuation: Medium
      • Temperature: 60-70°F, 15-21°C
      • Flavor: 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. This attenuation strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete. Seasonal Availability.

WYEAST WEST YORKSHIRE ALE 1469

      • Type: Liquid
      • Flocculation: High
      • Attenuation: Low
      • Temperature: 64-72°F, 18-22°C
      • Flavor: This strain produces ales with a full chewy malt flavour and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.

WYEAST WHITBREAD ALE 1099

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 68-72%
      • Temperature: 64-74°F, 18-24°C
      • Flavor: 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.

WYEAST BRITISH CASK ALE 1026-PC

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: Medium
      • Temperature: 63-72°F, 18-22°C
      • Flavor: A great choice for any cask conditioned British Ale. Produces nice malt profile with a hint of fruit. Finishes dry and slightly tart.

WYEAST ENGLISH SPECIAL BITTER 1768-PC

      • Type: Liquid
      • Flocculation: High
      • Attenuation: Low
      • Temperature: 64-72°F, 18-22°C
      • Flavor: Similar to 1968, slightly less flocculent. Produces light fruit ethanol aroma. Mild malt with a neutral soft finish. Very clean. Seasonal Availability.

WYEAST LONDON ALE 1028

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: 73-77%
      • Temperature: 60-72°F, 15-22°C
      • Flavor: A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.

WYEAST LONDON ALE III 1318

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 71-75%
      • Temperature: 64-74°F, 18-23°C
      • Flavor: Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.

WYEAST LONDON ESB ALE 1968

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 67-71%
      • Temperature: 64-72°F, 18-22°C
      • Flavor: A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.

WYEAST NORTHWEST ALE 1332

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 67-71%
      • Temperature: 65-75°F, 18-24°C
      • Flavor: 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.

WYEAST RINGWOOD ALE 1187

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 68-72%
      • Temperature: 64-74°F, 18-23°C
      • Flavor: A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.

WHITE LABS AMERICAN ALE YEAST BLEND WLP060

      • Type:Liquid
      • Flocculation: Medium
      • Attenuation: 72-80%
      • Temperature: 68-72°F, 20-22°C
      • Flavor: 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.

WHITE LABS BEDFORD BRITISH ALE WLP006

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 72-80%
      • Temperature: 65-70°F, 18-21°C
      • Flavor: 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.

WHITE LABS BRITISH ALE WLP005

      • Type: Liquid
      • Flocculation: High
      • Attenuation:75-80%
      • Temperature: 68-75°F, 18-21°C
      • Flavor: This yeast is a little more attenuation than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

WHITE LABS BURTON ALE WLP023

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 69-75%
      • Temperature: 68-73°F, 20-22°C
      • Flavor: From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA’s, bitters, and pales. Excellent in porters and stouts.

WHITE LABS CALIFORNIA ALE V WLP051

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: 70-75%
      • Temperature: 66-70°F, 18-21°C
      • Flavor: 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.

WHITE LABS CALIFORNIA ALE WLP001

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 73-80%
      • Temperature: 68-73°F, 20-23°C
      • Flavor: 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.

WHITE LABS EAST COAST ALE WLP008

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: 70-75%
      • Temperature: 68-73°F, 20-23°C
      • Flavor: This “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. Great yeast for golden, blonde, honey, pales and German alt style ales.

WHITE LABS ENGLISH ALE WLP002

      • Type: Liquid
      • Flocculation: Very High
      • Attenuation: 63-70%
      • Temperature: 65-68°F, 18-20°C
      • Flavor: A classic ESB strain from one of England’s largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.

WHITE LABS ESSEX ALE YEAST WLP022

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: 71-76%
      • Temperature: 66-70°F, 18-21°C
      • Flavor: Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

WHITE LABS FRENCH ALE WLP072

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: Low
      • Temperature: 63-73°F, 17-23°C
      • Flavor: Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers. Available May-June.

WHITE LABS LONDON ALE WLP013

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 67-75%
      • Temperature: 66-71°F, 19-22°C
      • Flavor: Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

WHITE LABS PACIFIC ALE WLP041

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 65-70%
      • Temperature: 65-68°F, 18-20°C
      • Flavor: A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.

WHITE LABS WHITBREAD ALE WLP017

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 67-73%
      • Temperature: 66-70°F, 19-21°C
      • Flavor: Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.

BREWFERM TOP

      • Type: Dry
      • Flocculation: Med/High
      • Attenuation: NA
      • Temperature: 64-77°F, 17-25°C
      • Flavor: Universal top-fermenting beer yeast.

EAST COAST YEAST BRITISH MILD ALE ECY18

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: Low
      • Temperature: 60-68°F, 15-20°C
      • Flavor: Limited availability. 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”.

COOPERS PURE BREWERS’ YEAST

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 68-80°F, 20-26°C
      • Flavor: Clean, round flavor profile.

MUNTONS PREMIUM GOLD

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 57-77°F, 14-25°C
      • Flavor: Clean balanced ale yeast for 100% malt recipes.

MUNTONS STANDARD YEAST

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 57-77°
      • Flavor: Clean well balanced ale yeast.

MANGROVE JACK NEWCASTLE DARK ALE YEAST

      • Type: Dry
      • Flocculation: Medium
      • Attenuation: Medium
      • Temperature: 64-72°F, 17-22°C
      • Flavor: This is a top-fermenting strain well suited for fermenting British ales, particularly dark and full bodied ales, mild brown ales and Scottish Heavy ales. Selected to not over attenuate, this strain will stop short of the low end gravities exhibited by other yeast strains. Dark fruity esters are pronounced when fermented at the appropriate temperature. Care should be take to adjust hop bitterness to ensure it suits the ester character and complements the fuller bodied finish.

LALLEMAND  CBC-1 (CASK AND BOTTLE CONDITIONING)

      • Type: Dry
      • Flocculation: Low/Med
      • Attenuation: NA
      • Temperature: 59-77°F, 15-25°C
      • Flavor: CBC-1 has been especially selected for it’s re fermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavours therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation. CBC-1 can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers.

LALLEMAND NOTTINGHAM

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 57-70°F, 14-21°C
      • Flavor: The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavour of malt & hops to develop..

LALLEMAND WINDSOR (BRITISH ALE)

      • Type: Dry
      • Flocculation: Low
      • Attenuation: Medium
      • Temperature: 64-70°F, 17-21°C
      • Flavor: Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales.

FERMENTIS SAFALE S-04

      • Type: Dry
      • Flocculation: High
      • Attenuation: 79%
      • Temperature: 59-75°
      • Flavor: English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity. Specially adapted to cask-conditioned brews and fermentation in cylindoconical tanks.

FERMENTIS US-05

      • Type: Dry
      • Flocculation: Medium
      • Attenuation: 77-81%
      • Temperature: 59-75°
      • Flavor: American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.

SIEBEL INST. AMERICAN ALE BRY 96

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: High
      • Temperature: 64-72°F,
      • Flavor: This is a flocculent top fermenting ale yeast from a brewery formerly operating on the East Coast of the United States. It produces a very clean ale flavor which has been well accepted in a number of breweries.

 

 

IPA Yeast

Given how popular IPAs are, it deserves its own category. Keep in mind, however, that a category as popular as this one has a wide spectrum of styles. While we often get hung up on the hop varieties and intensities (heck, that’s why most of us love IPAs), to make a kick-ass IPA, you’ll want to pick the right yeast strain to bring it all together and lend your beer some balance.

WYEAST AMERICAN ALE 1056

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: 73-77%
      • Temperature: 60-72°F, 15-22°C
      • Flavor: Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentation. Normally requires filtration for bright beers.

WYEAST AMERICAN ALE II 1272

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 72-76%
      • Temperature: 60-72°F, 15-22°C
      • Flavor: With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.

WYEAST BRITISH ALE 1098

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 73-75%
      • Temperature: 64-72°F, 18-22°C
      • Flavor: This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C).

WYEAST BRITISH ALE II 1335

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 73-75%
      • Temperature: 63-75°F, 17-24°C
      • Flavor: A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.

WYEAST DENNY’S FAVORITE 50 1450

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: Medium
      • Temperature: 60-70°F, 15-21°C
      • Flavor: This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.

WYEAST LONDON ALE 1028

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: 73-77%
      • Temperature: 60-72°F, 15-22°C
      • Flavor: A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.

WYEAST LONDON ALE III 1318

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 71-75%
      • Temperature: 64-74°F, 18-23°C
      • Flavor: Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.

WYEAST LONDON ESB ALE 1968

      • Type: Liquid
      • Flocculation: Very High
      • Attenuation: 67-71%
      • Temperature: 64-72°F, 18-22°C
      • Flavor: A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.

WYEAST NORTHWEST ALE 1332

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 67-71%
      • Temperature: 65-75°F, 18-24°C
      • Flavor: 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.

WYEAST RINGWOOD ALE 1187

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 68-72%
      • Temperature: 64-74°F, 18-23°C
      • Flavor: A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.

SIEBEL INST. AMERICAN ALE BRY 96

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: High
      • Temperature: 64-72°
      • Flavor: Clean ale strain

WHITE LABS AMERICAN ALE YEAST BLEND WLP060

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 72-80%
      • Temperature: 68-72°F, 20-22°C
      • Flavor: 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.

WHITE LABS BEDFORD BRITISH ALE WLP006

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 72-80%
      • Temperature: 65-70°F, 18-21°C
      • Flavor: 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.

WHITE LABS BRITISH ALE WLP005

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 75-80%
      • Temperature: 65-70°F, 18-21°C
      • Flavor: This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

WHITE LABS BURTON ALE WLP023

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 69-75%
      • Temperature: 68-73°F, 20-22°C
      • Flavor: From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA’s, bitters, and pales. Excellent in porters and stouts.

WHITE LABS CALIFORNIA ALE V WLP051

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: 70-75%
      • Temperature: 66-70°F, 18-21°C
      • Flavor: 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.

WHITE LABS CALIFORNIA ALE WLP001

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 73-80%
      • Temperature: 68-73°F, 20-23°C
      • Flavor: This yeast is famous for its clean flavours, balance and ability to be used in almost any style ale. It accentuates the hop flavours and is extremely versatile.

WHITE LABS EAST COAST ALE WLP008

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: 70-75%
      • Temperature: 68-73°F, 20-23°C
      • Flavor: 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. Great yeast for golden, blonde, honey, pales and German alt style ales.

WHITE LABS ENGLISH ALE WLP002

      • Type: Liquid
      • Flocculation: Very High
      • Attenuation: 63-70%
      • Temperature: 65-68°F, 18-20°C
      • Flavor: A classic ESB strain from one of England’s largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.

WHITE LABS LONDON ALE WLP013

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 67-75%
      • Temperature: 66-71°F, 19-22°C
      • Flavour: Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

WHITE LABS ESSEX ALE YEAST WLP022

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: 71-76%
      • Temperature: 66-70°F, 18-21°C
      • Flavour: Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

WHITE LABS PACIFIC ALE WLP041

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 65-70%
      • Temperature: 65-68°F, 18-20°C
      • Flavor: A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.

WHITE LABS SAN DIEGO SUPER YEAST WLP090

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: 76-83%
      • Temperature: 65-68°F, 18-20°C
      • Flavor: A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.

WHITE LABS WHITBREAD ALE WLP017

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 67-73%
      • Temperature: 66-70°F, 19-21°C
      • Flavor: Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.

BREWFERM TOP

      • Type: Dry
      • Flocculation: Med/High
      • Attenuation: NA
      • Temperature: 64-77°
      • Flavor: Universal top-fermenting beer yeast.

MANGROVE JACK BURTON UNION YEAST

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 62-74°
      • Flavor: Some pear esters, possibly strawberry or kiwi-like aromas.

MANGROVE JACK US WEST COAST YEAST

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 59-74°F, 18-23°C
      • Flavor: 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.

MANGROVE JACK WORKHORSE BEER YEAST

      • Type: Dry
      • Flocculation: Medium
      • Attenuation: High
      • Temperature: 69-90°F, 20-32°C
      • Flavor: 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.

COOPERS PURE BREWERS’ YEAST

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 68-80°F, 20-26°C
      • Flavor: Clean, round flavor profile.

FERMENTIS US-05

      • Type: Dry
      • Flocculation: Medium
      • Attenuation: 77-81%
      • Temperature: 59-75°F, 15-24°C
      • Flavor: American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.

FERMENTIS SAFALE S-04

      • Type: Dry
      • Flocculation: High
      • Attenuation: 79%
      • Temperature: 59-75°F, 15-24°C
      • Flavor: English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity. Recommended for the production of a large range of ales and specially adapted to cask-conditioned ones and fermentation in cylindoconical tanks.

FERMENTIS SAFBREW T-58

      • Type: Dry
      • Flocculation: Low
      • Attenuation: 75%
      • Temperature: 59-75°F, 15-24°C
      • Flavor: Specialty yeast selected for its estery somewhat peppery and spicy flavor development. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer.

REAL BREWERS YEAST LUCKY #7

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 70-80%
      • Temperature: 68-75°F, 18-24°C
      • Flavor: This yeast is dry and chews up and spits out higher gravity worts for up to 10% ABV. The flocculation phenotype is strong. Once “Lucky #7 starts fermenting, it is hard to stop, so leave some headspace! Most active at 65-70°F.

REAL BREWERS YEAST THE ONE

      • Type: Dry
      • Flocculation: High
      • Attenuation: 70-80%
      • Temperature: 68-75°F, 20-24°C
      • Flavor: This guy is a brewing workhorse. If you like the taste of Stone Pale Ales, Green Flash, and Sierra-type ales, then all you need is “The One”. Like most California ale yeasts, it prefers a higher fermentation temperature (68-75°F), and flocculates nicely.

MUNTONS PREMIUM GOLD

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 57-77°F, 14-25°C
      • Flavor: Clean balanced ale yeast for 100% malt recipes.

MUNTONS STANDARD YEAST

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 57-77°F, 14-25°C
      • Flavor: Clean well balanced ale yeast.

EAST COAST YEAST NORTHEAST ALE ECY29

      • Type: Liquid
      • Flocculation: High
      • Attenuation: High
      • Temperature: 66-72°F, 19-22°C
      • Flavour: Replication of the famous Conan strand of yeast. Unique strand with an abundance of citrus esters accentuating American Style hops in and IPA, Double IPA, or strong ale.

LALLEMAND NOTTINGHAM

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 57-70°F, 12-54°C
      • Flavor: The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop.

LALLEMAND WINDSOR (BRITISH ALE)

      • Type: Dry
      • Flocculation: Low
      • Attenuation: Medium
      • Temperature: 64-70°F, 17-21°C
      • Flavor: Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales.

 

 

Kölsch and Altbier

True to their style, Kölsch yeasts have good attenuation and lend the beer a crisp, clean finish, while giving profile to the malt/cereal characteristics that makes Kölsch a German favourite. Altbiers are darker than Kölsch and yield a smooth brew with medium carbonation and a good balance between malts and hops. Whether your’re going light or dark, you’ll need one of these strains to make your very own German ale.

WYEAST AMERICAN WHEAT 1010

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 74-78%
      • Temperature: 58-74°F, 14-23°C
      • Flavor: A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable.

WYEAST GERMAN ALE 1007

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 73-77%
      • Temperature: 55-68°F, 13-20°C
      • Flavor: A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.

WYEAST KÖLSCH 2565

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 73-77%
      • Temperature: 56-70°F, 13-21°C
      • Flavor: This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers.

WYEAST KOLSCH II 2575-PC

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: Medium
      • Temperature: 55-70°
      • Flavor: Seasonal Availability. This authentic Kolsch strain from one of Germany’s leading brewing schools has a rich flavor profile which accentuates a soft malt finish. It has Low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers.

WHITE LABS BELGIAN LAGER WLP815

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: Medium
      • Temperature: 50-55°F, 10-12°C
      • Flavor: Clean, crisp European lager yeast with low sulfur production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers. Available Jan-Feb.

WHITE LABS DUSSELDORF ALT WLP036

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 65-72%
      • Temperature: 65-69°F, 18-20°C
      • Flavor: Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.

WHITE LABS EUROPEAN ALE WLP011

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 65-70%
      • Temperature: 65-70°F, 18-21°C
      • Flavor: 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. Good for Alt, Kolsch, malty English ales, and fruit beers.

WHITE LABS GERMAN ALE/KÖLSCH WLP029

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 72-78%
      • Temperature: 65-69°F, 18-20°C
      • Flavor: From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.

EAST COAST YEAST KÖLSCHBIER ECY21

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 75-78%
      • Temperature: 58-66°F, 14-19°C
      • Flavor: Limited availability. 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.

MANGROVE JACK WORKHORSE BEER YEAST

      • Type: Dry
      • Flocculation: Medium
      • Attenuation: High
      • Temperature: 59-68°F, 15-20°C
      • Flavor: A top fermenting yeast which produces a clean, crisp flavor suitable for a wide variety of styles with different fermenting temperatures. This versatile yeast is well suited to making cask or bottle conditioned beer.

SIEBEL INST. ALT ALE BRY 144

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: High
      • Temperature: 59-68°
      • Flavour: Full flavoured, but clean tasting with estery flavor.

 

 

Lambic/Sour Ale Yeast

Sour beers aren’t for everyone, but if you’re willing to experiment and have some fun, sour beers make for quite an adventure in brewing. You’ll produce beers that are intentionally acidic and tart, with an obviously sour taste. So, if you’re in the mood for Belgian lambic, a Gueze or a Flanders ale, you’ll need one of these yeasts.

WYEAST BELGIAN LAMBIC BLEND 3278

      • Type: Liquid
      • Flocculation: Variable
      • Attenuation: 70-80%
      • Temperature: 63-75°F, 17-24°C
      • Flavor: This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

WYEAST BELGIAN SCHELDE ALE 3655-PC

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: Medium
      • Temperature: 62-74°F, 16-24°C
      • Flavor: Seasonal Availability. 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.

WYEAST BERLINER-WEISSE BLEND 3191-PC

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 73-77%
      • Temperature: 68-72°F, 20-22°C
      • Flavor: Seasonal availability. 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.

WYEAST BRETTANOMYCES BRUXELLENSIS 5112

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: Very High
      • Temperature: 60-75°F, 15-24°C
      • Flavor: 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.

WYEAST BRETTANOMYCES LAMBICUS 5526

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: Very High
      • Temperature: 60-75°F, 15-24°C
      • Flavor: 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.

WYEAST LACTOBACILLUS 5335

      • Type: Liquid
      • Flocculation: NA
      • Attenuation: NA
      • Temperature: 60-95°F, 15-35°C
      • Flavour: This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.

WYEAST PEDIOCOCCUS CEREVISIAE 5733

      • Type: Liquid
      • Flocculation: NA
      • Attenuation: NA
      • Temperature: 60-95°F, 15-35°C
      • Flavor: 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.

WYEAST ROESELARE ALE BLEND 3763

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 80%
      • Temperature: 65-85°F, 18-30°C
      • Flavor: 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-attenuation nature of the mixed cultures.

WYEAST TRAPPIST BLEND 3789-PC

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 75-80%
      • Temperature: 68-85°F, 20-30°C
      • Flavour: Seasonal Availability. A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic.

WHITE LABS BELGIAN SOUR MIX WLP655

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: 70-80%
      • Temperature: 80-85°F, 26-30°C
      • Flavor: A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

WHITE LABS BERLINER WEISSE BLEND WLP630

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 73-80%
      • Temperature: 68-72°F, 20-22°C
      • Flavor: A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.

WHITE LABS SACCHAROMYCES “BRUXELLENSIS” TROIS WLP644

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 85%+
      • Temperature: 70-85°F, 21-30°C
      • Flavor: This strain, used traditionally for wild yeast-like fermentation, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.

WHITE LABS BRETTANOMYCES BRUXELLENSIS WLP650

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 70-85%
      • Temperature: 85°
      • Flavor: Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One historic brewery in Belgium uses this strain in secondary fermentation and bottling to produce their characteristic flavor.

WHITE LABS BRETTANOMYCES CLAUSSENII WLP645

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 70-85%
      • Temperature: 85°F+, 30°C+
      • Flavor: Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.

WHITE LABS BRETTANOMYCES LAMBICUS WLP653

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 70-85%
      • Temperature: 85°F+, 30°C+
      • Flavor: High intensity Brett character. Defines the “Brett character”: Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.

WHITE LABS FLEMISH ALE BLEND WLP665

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: 80-85% +
      • Temperature: 68-80°F, 20-26°C
      • Flavor: 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

EAST COAST YEAST BERLINER BLEND ECY06

      • Type: Liquid
      • Flocculation: NA
      • Attenuation: NA
      • Temperature: 70-74°F, 21-23°C
      • Flavor: Designed to be pitched into primary fermentation for Berliner weisse, Gosebier, and other styles where lactic sourness is desired, the blend contains a kolsch ale yeast, Lactobacillus brevis and Lactobacillus delbreuckii subspecies delbreuckii.

EAST COAST YEAST BRETT ANOMALA ECY04

      • Type: Liquid
      • Flocculation: NA
      • Attenuation: NA
      • Flavor: 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.

EAST COAST YEAST BRETT BRUXELENSIS ECY05

      • Type: Liquid
      • Flocculation: NA
      • Attenuation: NA
      • Flavor: 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.

EAST COAST YEAST BRETT CUSTERSIANUS ECY19

      • Type: Liquid
      • Flocculation: NA
      • Attenuation: NA
      • Temperature: 60-74°, 15-22°C
      • Flavor: A newcomer to brewing with wild yeast, this species of Brett displays a strong ester profile of mango, pineapple, and peach esters with limited to no barnyard funk. Acidity is likely to increase over time. Suggested fermentation 60-74°F.

EAST COAST YEAST BRETT NANUS ECY16, STRAIN #2

      • Type: Liquid
      • Flocculation: NA
      • Attenuation: NA
      • Temperature: NA
      • Flavor: Name of Alternate State or Synonym: Eeniella nana. ​This yeast was first isolated from bottled beer in Sweden.

EAST COAST YEAST BUGCOUNTY ECY20

      • Type: Liquid
      • Flocculation: NA
      • Attenuation: NA
      • Temperature: NA
      • Flavor: Availability: Nov-Dec. With over 20 different isolates combined for fermentation to overwhelm the senses, this blend is the mother-bugger for wild ales. Like the BugFarm, Brettanomyces dominants the overall population, however, other wild yeast seen in spontaneous fermentations are also included (such as Pichia and Kloeckera ). Several strains of Saccharomyces, Lactobacillus and Pediococcus round out this large and complex culture.

EAST COAST YEAST BUGFARM ECY01

      • Type: Liquid
      • Flocculation: NA
      • Attenuation: NA
      • Temperature: 60-74°
      • Flavor: A mixed culture of wild yeast and lactic bacteria to emulate sour or wild beers such as lambic-style ales. Over time displays a citrus sourness and barnyard funk profile. Contains yeast (Saccharomyces, Brettanomyces) and lactic bacteria (Lactobacillus, Pediococcus). The “Brett” population is typically >50% of the culture pitch. The blend of strains change every calendar year for those who like to blend or have solera projects.

EAST COAST YEAST FARMHOUSE BRETT ECY03

      • Type: Liquid
      • Flocculation: NA
      • Attenuation: NA
      • Temperature: NA
      • Flavor: Limited availability. A saison blend (ECY08) with a wild isolate from a small but fascinating producer of Saison. Can produce a funky and acidic farmhouse ale particularly when a secondary fermentable is added (i.e. priming sugar or fruit).

EAST COAST YEAST FLEMISH ALE ECY02

      • Type: Liquid
      • Flocculation: NA
      • Attenuation: NA
      • Temperature: 60-74°F
      • Flavor: A unique blend of yeast and lactic bacteria producing sour beers with leather, fruit, and cherry stone flavors. Perfect for Flemish reds, oud brune, other sour ales. The blend contains a base Belgian yeast, several Brettanomyces, Lactobacilli, and Pediococcus.

EAST COAST YEAST OUD BRUNE ECY23

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: Medium
      • Temperature: 68-74°
      • Flavor: For primary fermentations. A unique blend of fruity Belgian Saccharomyces yeast and Lactobacilli species (L. delbrueckii and L. brevis). For those who prefer sourness without the presence of Brett. Additional info: Suggested fermentation temperature: 68-74ºF

 

 

Stouts and Porters

Think you can make a better Irish stout than the folks at Guinness? Or are you hankering to try your hand at your own oyster stout? Do you have some fancy South American chocolate or coffee you want to toss into a dark brew? You’ll likely need one of these yeast strains to make your next epic stout, or porter.

WYEAST AMERICAN ALE 1056

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: 73-77%
      • Temperature: 60-72°F, 15-22°C
      • Flavor: Very clean, crisp flavour characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers.

WYEAST AMERICAN ALE II 1272

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 72-76%
      • Temperature: 60-72°F, 15-22°C
      • Flavor: With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.

WYEAST BRITISH ALE 1098

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 73-75%
      • Temperature: 64-72°F, 18-22°C
      • Flavor: This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C).

WYEAST BRITISH ALE II 1335

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 73-75%
      • Temperature: 63-75°F, 17-24°C
      • Flavor: A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.

WYEAST DENNY’S FAVORITE 50 1450

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: Medium
      • Temperature: 60-70°F, 15-21°C
      • Flavor: This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.

WYEAST ENGLISH SPECIAL BITTER 1768-PC

      • Type: Liquid
      • Flocculation: Very High
      • Attenuation: 68-72%
      • Temperature: 64-72°F, 18-22°C
      • Flavor: Similar to 1968, slightly less flocculent. Produces light fruit ethanol aroma. Mild malt with a neutral soft finish. Very clean.

WYEAST IRISH ALE 1084

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 71-75%
      • Temperature: 62-72°F, 16-22°C
      • Flavor: 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).

WYEAST LONDON ALE 1028

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: 73-77%
      • Temperature: 60-72°F, 15-22°C
      • Flavor: A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.

WYEAST LONDON ALE III 1318

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 71-75%
      • Temperature: 64-74°F, 18-23°C
      • Flavor: Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.

WYEAST LONDON ESB ALE 1968

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 67-71%
      • Temperature: 64-72°F, 18-22°C
      • Flavor: A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.

WYEAST NORTHWEST ALE 1332

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 67-71%
      • Temperature: 65-75°F, 18-24°C
      • Flavor: 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.

WYEAST RINGWOOD ALE 1187

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 68-72%
      • Temperature: 64-74°F, 18-23°C
      • Flavor: A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.

WYEAST THAMES VALLEY ALE 1275

      • Type: Liquid
      • Flocculation: Medium-Low
      • Attenuation: 72-76%
      • Temperature: 62-72°F, 16-22°C
      • Flavor: This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.

WYEAST THAMES VALLEY ALE II 1882-PC

      • Type: Liquid
      • Flocculation: High
      • Attenuation: Medium
      • Temperature: 60-70°F, 15-21°C
      • Flavor: Seasonal Availability. 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. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.

WYEAST WEST YORKSHIRE ALE 1469

      • Type: Liquid
      • Flocculation: 67-71%
      • Attenuation: Low
      • Temperature: 64-72°F, 18-22°C
      • Flavor: This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.

WYEAST WHITBREAD ALE 1099

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 68-72%
      • Temperature: 64-74°F, 18-24°C
      • Flavor: 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.

WHITE LABS AMERICAN ALE YEAST BLEND WLP060

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 72-80%
      • Temperature: 68-72°F, 20-22°C
      • Flavor: 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.

WHITE LABS BEDFORD BRITISH ALE WLP006

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 72-80%
      • Temperature: 65-70°F, 18-21°C
      • Flavor: 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.

WHITE LABS BRITISH ALE WLP005

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 75-80%
      • Temperature: 68-75°F, 18-21°C
      • Flavor: This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

WHITE LABS BURTON ALE WLP023

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 69-75%
      • Temperature: 68-73°F, 20-22°C
      • Flavor: From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA’s, bitters, and pales. Excellent in porters and stouts.

WHITE LABS CALIFORNIA ALE V WLP051

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: 70-75%
      • Temperature: 66-70°F, 18-21°C
      • Flavor: 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.

WHITE LABS CALIFORNIA ALE WLP001

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 73-80%
      • Temperature: 68-73°F, 20-23°C
      • Flavor: 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.

WHITE LABS EAST COAST ALE WLP008

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: 70-75%
      • Temperature: 68-73°F, 20-23°C
      • Flavor: 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. Great yeast for golden, blonde, honey, pales and German alt style ales.

WHITE LABS EAST MIDLANDS ALE WLP039

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: Medium
      • Temperature: 66-70°F, 18-21°C
      • Flavor: Available Sept-Oct. British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.

WHITE LABS  ENGLISH ALE WLP002

      • Type: Liquid
      • Flocculation: Very High
      • Attenuation: 63-70%
      • Temperature: 65-68°F, 18-20°C
      • Flavor: A classic ESB strain from one of England’s largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.

WHITE LABS ESSEX ALE YEAST WLP022

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: 71-76%
      • Temperature: 66-70°F, 18-21°C
      • Flavor: Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

WHITE LABS IRISH ALE WLP004

      • Type: Liquid
      • Flocculation: Med/High
      • Attenuation: 69-74%
      • Temperature: 65-68°F, 18-20°C
      • Flavor: This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.

WHITE LABS LONDON ALE WLP013

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 67-75%
      • Temperature: 66-71°F, 19-22°C
      • Flavor: Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

WHITE LABS OLD SONOMA ALE WLP076

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: Medium
      • Temperature: 66-70°F, 18-21°C
      • Flavor: Yeast from an historic brewery in Northern California, this strain was embraced by the early pioneers of craft beer in America and continues to be a great choice for those seeking to use a traditional British-style yeast. A neutral and versatile strain, it is a great choice for pale ales, porters, and stouts.. Available May-June

WHITE LABS PACIFIC ALE WLP041

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 65-70%
      • Temperature: 65-68°F, 18-20°C
      • Flavor: A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.

WHITE LABS WHITBREAD ALE WLP017

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 67-73%
      • Temperature: 66-70°F, 19-21°C
      • Flavor: Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.

COOPERS PURE BREWERS’ YEAST

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 68-80°
      • Flavor: Clean, round flavor profile.

FERMENTIS US-05

      • Type: Dry
      • Flocculation: Medium
      • Attenuation: 77-81%
      • Temperature: 59-75°
      • Flavor: Clean with mild flavor for a wide range of styles.

MUNTONS PREMIUM GOLD

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 57-77°
      • Flavor: Clean balanced ale yeast for 100% malt recipes.

MUNTONS STANDARD YEAST

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 57-77°
      • Flavor: Clean well balanced ale yeast.

FERMENTIS SAFALE S-04

      • Type: Dry
      • Flocculation: High
      • Attenuation: 79%
      • Temperature: 59-75°
      • Flavor: English ale yeast that forms very compact sediment.

LALLEMAND NOTTINGHAM

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 57-70°
      • Flavor: Neutral for an ale yeast; fruity estery aromas.

LALLEMAND WINDSOR (BRITISH ALE)

      • Type: Dry
      • Flocculation: Low
      • Attenuation: Medium
      • Temperature: 64-70°
      • Flavor: Full-bodied, fruity English ale.

SIEBEL INST. AMERICAN ALE BRY 96

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: High
      • Temperature: 64-72°
      • Flavor: Clean ale strain

 

 

Wheat Beer Yeasts

Just as sure as the sun rises, those of us living in cold climates will instantly order a tall glass of hefeweizen the first day patios open. There’s nothing quite like sipping on a delicious wheat beer with overtones of banana and clove as you take in some sun after months spent in hibernation. Orange slice completely optional! Of course, you don’t need to wait for patio season. Any excuse will work, frankly.

WHITE LABS AMERICAN HEFEWEIZEN ALE 320

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 70-75%
      • Temperature: 65-69°F, 18-20°C
      • Flavor: 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.

WHITE LABS BAVARIAN WEIZEN ALE 351

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 73-77%
      • Temperature: 66-70°F, 19-21°C
      • Flavour: Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: “This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves.”

WHITE LABS BELGIAN WIT ALE 400

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: 74-78%
      • Temperature: 67-74°F, 19-23°C
      • Flavor: Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.

WHITE LABS BELGIAN WIT ALE II 410

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: 70-75%
      • Temperature: 67-74°F, 19-23°C
      • Flavour: Less Belgian-like phenolics than WLP400 and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.

WHITE LABS HEFEWEIZEN ALE 300

      • Type: Liquid
      • Flocculation: Low/Med
      • Attenuation: 72-76%
      • Temperature: 68-72°F, 20-22°C
      • Flavor: This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove notes traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.

WHITE LABS HEFEWEIZEN IV ALE 380

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 73-80%
      • Temperature: 66-70°F, 18-21°C
      • Flavor: 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.

WYEAST AMERICAN WHEAT 1010

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 74-78%
      • Temperature: 58-74°F, 14-23°C
      • Flavor: A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable.

WYEAST BAVARIAN WHEAT 3638

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 70-76%
      • Temperature: 64-75°F, 18-24°C
      • Flavor: A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter head space of 33%.

WYEAST BAVARIAN WHEAT BLEND 3056

      • Type: Liquid
      • Flocculation: Medium
      • Attenuation: 73-77%
      • Temperature: 64-74°F, 18-23°C
      • Flavor: This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain.

WYEAST BELGIAN ARDENNES 3522

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 72-76%
      • Temperature: 65-85°F, 18-29°C
      • Flavor: 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.

WYEAST BELGIAN WHEAT 3942

      • Type: Liquid
      • Flocculation: Med
      • Attenuation: 72-76%
      • Temperature: 64-74°F, 18-23°C
      • Flavor: 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.

WYEAST BELGIAN WITBIER 3944

      • Type: Liquid
      • Flocculation: Med
      • Attenuation: 72-76%
      • Temperature: 60-75°F, 16-24°C
      • Flavor: 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 head space of 33%.

WYEAST CANADIAN/BELGIAN ALE 3864-PC

      • Type: Liquid
      • Flocculation: Med
      • Attenuation: Medium
      • Temperature: 65-80°F, 18-27°C
      • Flavor: This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermentation temperatures.

WYEAST FORBIDDEN FRUIT YEAST 3463

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 73-77%
      • Temperature: 63-76°F, 17-24°C
      • Flavor: 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.

WYEAST GERMAN WHEAT 3333

      • Type: Liquid
      • Flocculation: High
      • Attenuation: 73-77%
      • Temperature: 63-75°F, 17-24°C
      • Flavor: A highly flocculent German wheat beer strain that is the perfect choice for use in Kristallweizen. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics similar to the popular Wyeast 3068. However, this strain will sediment rapidly, resulting in bright beer without filtration. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Sulfur is commonly produced, but will dissipate with conditioning.

WYEAST WEIHENSTEPHAN WEIZEN 3068

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: 73-77%
      • Temperature: 64-75°F, 17-24°C
      • Flavor: The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter head space of 33%.

SIEBEL INSTITUTE BAVARIAN WEIZEN BRY 235

      • Type: Liquid
      • Flocculation: High
      • Attenuation: Medium
      • Temperature: 50-57°F, 10-14°C
      • Flavor: A traditional Bavarian weizen yeast. Top fermenting and normally used at room temperatures to give a very vigorous fermentation. Produces a very estery beer with a mild clove-like spiciness.

FERMENTIS SAFBREW WB-06

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 64-75°F, 18-24°C
      • Flavor: Produces subtle estery and phenol flavor notes typical of wheat beers.

MANGROVE JACK BAVARIAN WHEAT

      • Type: Dry
      • Flocculation: Low
      • Attenuation: Medium
      • Temperature: 59-86°F, 15-30°C
      • Flavor: Lots of classic banana and clove esters, balanced with clove and cinnamon-like phenolic aromas.

LALLEMAND MUNICH (GERMAN WHEAT BEER)

      • Type: Dry
      • Flocculation: Very Low
      • Attenuation: Medium
      • Temperature: 63°F, 17°C
      • Flavor: Estery to both palate and nose with typical banana notes.

BREWFERM BLANCHE

      • Type: Dry
      • Flocculation: Low
      • Attenuation: High
      • Temperature: 64-73°F, 18-23°C
      • Flavor: Ferments clean with little or no sulphur.

BREWFERM LAGER

      • Type: Dry
      • Flocculation: High
      • Attenuation: High
      • Temperature: 50-59°F, 10-15°C
      • Flavor: Develops Witbeer aromas like banana and clove.

EAST COAST YEAST BELGIAN WHITE ECY11

      • Type: Liquid
      • Flocculation: Low
      • Attenuation: Medium
      • Temperature: 70-76°F, 21-24°C
      • Flavor: Produces flavors reminiscent of wit biers.

 

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References

      • Attenuation and Flocculation. (n.d.). Retrieved May 8, 2019, from https://www.whitelabs.com/resources/attenuation-and-flocculation
      • Garcia-Brown, B. (2019, May 8). Brewing Process [Personal interview].
      • Lovoie, J. (n.d.). The Ultimate Beer Yeast List. Retrieved May 8, 2019, from https://www.beercraftr.com/beer-yeast-list/
      • Staff, V. (2017, August 29). The Flavors In Your Favorite Beers Visualized. Retrieved May 8, 2019, from
      • https://vinepair.com/wine-blog/the-flavors-in-your-favorite-beers-visualized/