Beer and Brewing Yeast
Dry
Muntons Ale Yeast - Medium attenuation, low flocculation. Good all-purpose ale yeast. Optimum temp: 57°-77° F
Muntons Premium Gold Yeast - The yeast rehydrates at 68F and therefore simply requires sprinkling onto the surface of your wort - no need to stir - and the yeast will rehydrate and activate within just a few hours.
Lallemand Nottingham Ale - A neutral ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range is 57° to 70°F. Good tolerance to low fermentation temperatures 54°F that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance.
Coopers Ale Yeast - A good all-round yeast for a variety of ales. Produces complex woody, fruity esters at warm temperatures. 65-75F fermentation and medium flocculation.
Safbrew WB-06 Dry Wheat Beer Yeast - Specialty yeast for wheat beers. Subtle ester and phenolics.
Safbrew T-58 - High ester, spicy and peppery profile. High alcohol tolerance.
SafbrewS-33 - Robust ale yeast. Tolerates high alcohol. All styles including Belgian Wheat and Trappist styles.
Safale S-04 - English Ale yeast. Use for a large range of ales. Fast fermentor.
Safale S-05 - American Ale yeast. Produces well balanced beers, very clear crisp end palate.
Saflager S-23-Lager. Bottom fermenting commercial yeasts for lagers and pilsners.
Saflager W-34/70 - Famous yeast from Weihenstephan in Germany for lager brewing.
White Labs
WHITE LABS Pitchable (WLP) Visit Whitelabs.com for details on each strain including uses, flocculation attenuation, alcohol toleration and fermentation temperature ranges. These vials have a starter in the liquid and are designed for direct pitching. There are 75-150 billion cells in each vial. Note:WLP yeasts are best if used by the date on the vial. However, the yeast is still viable after that date and White Labs recommends using a starter.
Ales
WLP 001 California Ale - Famous for its clean flavors, balance and varied style use.
WLP002 English Ale- Classic ESB strain. English style ales including bitters, milds, porter and stouts.
WLP004 Irish Ale -Produces light fruitiness, slight dry crispness. Use for Irish Ale, Stouts, porters, browns, reds.
WLP005 British Ale - A little more attenuative than WLP002. Great for malty ales.
WLP007 Dry English Ale- Clean, highly flocculant, 10% more attenuative than WLP002 eliminating residual sweetness. Good for high gravity beers.
WLP008 East Coast Ale - “Brewer Patriot” used to reproduce many American versions of Classics. Neutral flavor profile like WLP001 wiThe a little tartness, clean, low esters, great for goldens, blondes, honey, pale German Alts.
WLP011 European Ale - Malty, Northern Europe origin. Lose esters, clean profile. Good for Alt, Kolsch, malty English ales.
WLP013 London Ale - Dry, malty. Complex, oakey esters. Hops come through well. Good for classic British pale ales, bitters, stouts.
WLP023 Burton Ale - From Burton upon Trent, England. Packed with character, subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA’s, bitters and pales; excellent in porters and stouts.
WLP028 Edinburgh/Scottish Ale - Scotland is famous for its strong, malty ales and this yeast can reproduce the complexity of Scottish styles as well as be used as an everyday strain.
WLP029 German/Kolsch- From a small brew pub in Cologne, Germany. Accentuates hop flavors; works great in Kolsch, Alt, light beers, light blond and honey. With age, leaves a clean, lager like ale.
WLP036 Dusseldorf Alt - From Dusseldorf, Germany; traditional alt yeast; produces clean, slightly sweet alt beer.
WLP041 Pacific Ale - Popular in Pacific Northwest; Clears well; leaves a malty profile; more fruity than WLP002; Good yeast for English styles including mild, bitter IPA, porter and English style stout.
WLP051 California V- From Northern California. More fruity than WLP001; slightly more flocculant; makes a fuller bodied beer than WLP001.
WLP099 Super High Gravity - Can ferment up to 25% alcohol. From England.
WLP Blended Yeast
WLP060 American Ale Blend - Blends strengths of WLP001’s clean, neutral fermentation and versatile use and adds two other strains in the same “clean/neutral” flavor category. Additional strains create complexity and will taste more lager like. Hop flavors and bitterness accentuated to the extreme of WLP001.
WLP080 Cream Ale Blend- Blend of lager and ale strains working together to create clean, crisp, light American lager style. Slight estery aroma; hop flavor and bitterness subdued.
WLP568 Belgian Style Saison Ale Blend - Blends Belgian style ale with saison strains; harmoniously creates complex, fruity aromas and flavors. Phenolic, spicy, earthy and clove like flavors.
WLP575 Belgian Style Blend - Blend of Trappist and Belgian Ale yeasts. Versatile. Use for Trappist types- Belgian types.
WLP Specialty Ales
WLP300 Hefeweizen Ale - Famous German yeast strain used for traditional, authentic wheat beers. Banana, clove nose and desired cloudy look.
WLP320 American Hefeweizen- From Oregon style American Hefeweizen; very slight banana and clove notes; produces cloudy beers.
WLP380 Hefeweizen IV- Large clove and phenolic aroma and flavor; minimal banana; has citrus and apricot notes.
WLP400 Belgian Wit - Slightly phenolic, tart; original yeast to produce Wit in Belgian.
WLP500 Trappist Ale-From one of the six Trappist breweries left in the world; distinctive fruitiness and plum characteristics. Excellent for high gravity beers, Belgian ales, dubbels and trippels.
WLP530 Abbey Ale- Produces distinctive fruitiness and plum characteristics; excellent in high gravity gravity beers, Belgian ales, dubbels and trippels; medium to high flocculation vs. WLP50’s; flocculation low to medium.
WLP550 Belgian Ale- Saisons, Belgian ales;Belgian Reds; Belgian Browns and Whites; phenolic and spicy flavors dominate with less fruitiness than WLP500.
WLP565 Belgian Saison - Classic from Wallonia. Earthy, peppery, spicy notes; Slightly sweet.
WLP570 Belgian Golden Ale- From East Flanders; versatile;can produce light Belgians to high gravity beers; fruitiness and phenolics dominate flavor profile.
WLP Lagers
WLP800 Pilsen Lager - Classic pilsner strain from Czech Republic. Somewhat dry with a malty finish; best suited for European pilsners.
WLP802 Czech Budejovice Lager - Pilsner strain from Southern Czech Republic.; dry, crisp lagers; low diacetyl.
WLP810 San Francisco Lager - Used to make the “California Common” style; unique and can ferment up to 65F and retain lager characteristics.
WLP820 Oktoberfest/Marzen - Makes a very malty, bock like style. Does not finish as dry as WLP830; slower; recommend starter or longer lagering period.
WLP830 German Lager - Most widely used lager yeast; very malty, clean; good for all German lagers, pilsners, Oktoberfest and Marzen.
WLP83 German Bock - From the alps of southern Bavaria; well balance between malt and hop character; excellent malt profile well suited for Bocks, Dopplebocks, and Oktoberfest styles.
WLP838 Southern German Lager - Characterized by a malty finish and balanced aroma; strong fermenter; low diacetyl.
WLP840 American Pilsner Lager- Used to produce American style lagers; dry, clean, very slight apple fruitiness.
Wyeast
WYEAST “SLAP PACKS” – Visit www.Wyeastlab.com
Tip: Wyeast yeasts are best if used by six months after the production date on the packet. However, the yeast is still viable after that date and Wyeast recommends using a starter. There are 100 billion cells in each packet. Pitching rates are: 1 packet for specific gravities up to 1.050/1.060. Use two packages for beers over 1.060 or make a starter. For additional pitching rates, visit the Wyeast site.
Ales
1007 German Ale - Low esters; broad temperature range; higher temperatures produce mild fruitiness.
1010 American Wheat - Strong fermenter; produces dry, slightly tart and crisp. Lower ester profile.
1028 London Ale -Rich, mineral profile; bold, crisp with some fruitiness; often used for higher gravity ales and for desired higher attenuation.
1056 American Ale - Very clean, crisp; low fruitiness and mild esters; very versatile for styles that desire dominate malt and hop character. Good “house” strain.
1084 Irish Ale - Versatile; ferments well in dark beers; good for high gravities; at lower temperature range it produces dry, crisp profile with subtle fruitiness; Above 65F fruit and complex esters increase.
1098 British Ale - Allows malt and hop character to dominate; ferments dry and crisp, slightly tart, fruity and well balanced.
1099 Whitbread Ale - Mildly malty; slightly fruity; less tart than 1098.
1187 Ringwood Ale - Unique fermentation and flavor characteristics; expect distinct fruity ester and malty complex profile. Thorough diacetyl rest recommended.
1272 American Ale II - Consistent performance; versatile; expect soft, clean profile with hints of nut and slightly tart finish. Ferment at warmers temperatures to accentuate hops with increase of fruitiness; ferment cool for clean, light citrus character.
1275 Thames Valley Ale - Produces classic British bitters with rich, complex profile; light malt, low fruitiness, low esters, clean and balanced.
1318 London Ale III - From a traditional London brewery; wonderful malt and hop profile; fruity, very light and softly balanced; finishes slightly sweet.
1332 Northwest Ale - A classic strain form a Northwest U.S. brewery; malty, mildly fruity ale with good depth and complexity.
1335 British Ale II - Classic British profile; good flocculation; malty characteristics; finishes crisp, clean, fairly dry.
1338 European Ale - Full body; very malty finish; complex flavor profile; desirable for English style brown ales and porters. Produces thick, rocky head during fermentation’ can be slow to start and attenuate.
1450 Denny’s Favorite 50 - Terrific all-around yeast for any style; produces big mouth feel; accentuates the malt, caramel or fruit character with out being sweet or under attenuated.
1728 Scottish Ale - Ideally suited for strong, malty Scottish ales; very versatile.
1968 London ESB Ale - Very good cask conditioned ale strain; produces distinctly malty beers; slightly sweeter finish, highly flocculent; higher fermentation temps increase the fruitiness; thorough diacetyl rest recommended.
2565 Kolsch - From Cologne, Germany; some fruity character; clean lager like profile; good to produce quick-conditioning pseudo-lager beers.
1214 Belgian Abbey - Nice ester profile; slightly spicy notes; widely used and alcohol tolerant; for Belgian style ales. Slow to start; attenuates well.
1388 Belgian Strong Ale - Classic choice for golden strong ales; alcohol tolerant; complex ester profile balanced nicely with subtle phenolics; malt flavors and aromas will remain with a well attenuated dry, tart finish.
1762 Belgian Abbey II - Excellent for use in Belgian dark strong ales; clean profile allows rich malt and distinctive ethanol character to shine; delicate dried fruit ester develop at higher temperatures or in high gravity.
3056 Bavarian Wheat Blend - Blend of neutral ale strain and Bavarian Wheat strain for subtle German Wheat style is desired; complex esters and phenolics from wheat strain balanced by neutral ale strain.
3068 Weihenstephan Wiezen - Classic and most popular German wheat strain; produces delicate balance of banana esters and clove phenolics.
3278 Belgian Lambic Blend - Contains blend of yeast and bacteria cultures: Belgian ale, sherry, Brettanomyces, Lactobacillus, and Pediococcus culture combinations. Used is West Flanders ales; produce dry beer. Not good to propogate this as proportions will be changed.
3333 German Wheat - Highly flocculant; perfect for Kristallweizen beers; delicate balance of banana esters and clove phenolics similar to 3068 yet will sediment rapidly producing brighter beer without filtration.
3463 Forbidden Fruit - Widely used in making Witbier and Grand Cru; produces spicy phenolics balanced by complex estery profile; subtle fruit; dry tart finish; complements wheat malt, orange peel and spice additions typical of Wits.
3522 Belgian Ardennes - A great, versatile strain for classic Belgian style ales; beautifully balances delicate fruit esters and spicy notes with neither dominating; highly flocculent resulting in brighter beer.
3638 Bavarian Wheat - Produces apple, pear and plum esters along with dominate banana character; esters are complimented by clove and subtle vanilla phenolics. Requires head space of 33% in fermenter.
3711 French Saison - Very versatile; produces Saison or farmhouse styles an other Belgian styles highly aromatic, peppery, spicy and citrusy; enhances use of spices and aroma hops; leaves unexpected silky and rich mouth feel; can be used to restart stuck fermentations in high gravity beers.
3724 Belgian Saison - Classic farmhouse ale yeast; traditional yeast; spicy; complex aromatics including bubblegum; very tart and dry on palate; mild fruitiness; crisp, mildly acidic finish. This strain is notorious for rapid start and then sticking at 1.035. It will finish given time and warm temperatures of at least 90F.
3763 Roeselare Ale Blend - Blend of lambic cultures; produces beer with complex, earthy profile and distinctive cherry pie sourness; Aging up to 18 months required for full flavor profile and acidity.
3787 Trappist High Gravity - Classic strain for Belgian dubbel or trippel; fruity esters and phenolics; works well over broad temperature range, needs extra head space for fermentation; good “house” strain for Belgians.
3942 Belgian Wheat - Moderate esters and minimal phenolics; apple, bubblegum and plum like aromas blend nicely with malt and hops; finishes dry with hint of tartness.
3944 Belgian Witbier - Versatile; delicate clove profile not to be overshadowed by esters; ferments dry with slightly tart finish that compliments use of oats, malted and unmalted wheat; needs 33% headspace. Good for all Belgian styles.
LAGERS
2000 Budvar Lager - Has a nice malty nose, subtle fruit tones and a rich malt profile; finishes malty but dry, well balanced and crisp; hop character comes through in the finish.
2001 Urquell Lager - Mild fruit and floral aroma; very dry and clean palate; full mouth feel; subtle malt character; clean and neutral finish.
2007 Pilsen Lager - Classic American lager strain; mild, neutral strain; produces nice malty character; ferments dry and crisp with minimal diacetyl; exhibits character of the most popular lager in America.
2035 American Lager - Complex and aromatic; used for a variety of lager. Excellent choice for Classic American Pilsner beers.
2042 Danish Lager - Ferments crisp and dry, with a soft rounded profile that accentuates hops. Good choice for Dortmund-style lagers.
2112 California Lager - Well suited for producing 19th century-style West Coast beers with woody/minty hop flavor; retains lager characteristics at temperatures up to 65F; produces malty, brilliantly clear beers; NOT recommended for COLD temperature fermentation. (range is 58-68F)
2124 Bohemian Lager - Carlsberg type strain; most widely used lager strain in the world; malty profile with some esters and crisp finish; versatile; use with lagers, pilsners, common beer; temperature range is 45-68F; thorough diacetyl rest recommended.
2206 Bavarian Lager - Used by German breweries to produce rich, full bodied, malty beers; good choice for bocks and dopplebocks; thorough diacetyl rest recommended.
2278 Czech Pils - Originating from the home of great Pilsners in the Czech Republic; classic Pilsner strain finishes dry and malty; perfect choice for Pilsners and malt beers.
2633 Octoberfest Lager Blend - Blend of lager strains designed to produce rich, malty, complex and full bodied Octoberfest styles; attenuates well; plenty of malt character and mouth feel.
LAMBICS
5112 Brettanomyces bruxellensis - Strain of wild yeast from brewery cultures in Brussels region of Belgium; produces the “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns; generally used in conjunction with S.cerevisiae, as well as other wild yeast and lactic bacteria; at least 3-6 months aging required for flavor development.
5335 Lactobacillus - Lactic acid bacteria from Belgium; produces moderate levels of acidity; found in gueuze, lambics, sour brown ales and Berliner Weisse; always used in conjunction with S. cerevisiae and often with various wild yeast; sensitive to hop compounds-use in beer less than 10 IBU.
5526 Brettanomyces lambicus - This wild yeast strain from Belgian lambic beers; cherry pie-like flavor and sourness; distinct “Brett” character; works best in conjunction with other yeast and lactic bacteria; 3-6 months aging.
5733 Pediococcus - Lactic acid bacteria used in Belgian style beers where additional acidity is desired; acid production will increase over time; found in gueuze and other Belgian styles.
