Yeast Chart

Powered by the amazingly detailed yeastbot database, The following chart contains over 250+ unique yeast strains and allows you to easily sort and filter the details of each to help you find the perfect yeast strain for your brew.


StrainLabNameSpeciesTempAttenuationFlocculationTolerancePitching/Fermentation notesNotesBest Styles
WY9097WyeastPC Old Ale BlendAle68-7575-80Medium12-14%To bring you a bit of English brewing heritage we developed the “Old Ale” blend. It includes an attenuative ale strain along with a small amount of Brettanomyces. The blend will ferment well in dark worts, producing fruity beers with nice complexity. The Brettanomyces adds a pie cherry-like flavor and sourness during prolonged aging.Strong Ale, Old Ale, English Barleywine
WY9093WyeastImperial BlendAle68-7575-80Medium-Low12-14%This unique blend of strains is designed to ferment higher gravity worts used in producing any style of Imperial beer. The results will be a rich, malty, full bodied beer with notes of citrus & fruity esters. Even with a high starting gravity your Imperials will have a relatively dry finish.
WY5733WyeastPediococcusSouring Bacteria60-95NA0.09Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause “ropiness” and produce low levels of diacetyl with extended storage time.Belgian sour ales
WY5526WyeastBrettanomyces lambicusBrett60-75Very HighMedium0.12This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics. Lambic
WY5335WyeastLactobacillusSouring Bacteria60-95NA0.09Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds. Belgian sout beers (secondary)
WY5151WyeastPC Brettanomyces clausseniiBrett60-7580Low0.12B. clausenii can be used as a primary strain; however it is typically inoculated in conjunction with other yeasts and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning.Isolated from English stock ale, this wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. B. clausenii can be used as a primary strain; however it is typically inoculated in conjunction with other yeasts and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning.Lambics, Geuze, Fruit Lambic, Flanders Red Ale
WY5112WyeastBrettanomyces bruxellensisBrett60-75Very HighMedium0.12This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic
WY4946WyeastZinfandelWine60-85NAMedium-Low0.18Dominating, strong fermentation characteristics. Alcohol tolerant to 18% (v/v). Ideal for Zinfandel, Pinot Noir, Syrah, or any high sugar must. Good choice for restarting stuck fermentations.
WY4783WyeastRüdesheimerWine55-75NAMedium0.14Produces distinct Riesling character. Rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in the aftertaste.
WY4767WyeastPort WineWine60-90NAMedium-Low0.14Mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry red and white wines, add brandy for classic ports. Also used for big red wines and high sugar musts.
WY4766WyeastCiderCider60-75NALow0.12Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile.
WY4733WyeastPediococcus CerevisiaeAle60-9567%MediumLactic acid bacteria isolated from Belgium. Creates a high level of lactic acidity over a long time. Often used with other yeasts, and it may take several months for flavor to fully develop.Gueze and other Belgian styles.
WY4632WyeastDry MeadMead55-75NAMedium-Low0.18Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur production. Use additional nutrients for mead making.
WY4366WyeastDistillers M-StrainSpirits65-80NALow0.2For malt-based high gravity fermentations. Very clean and smooth profile. Produces enzymes to break down complex sugars for fermentation.
WY4347WyeastEau de VieSpirits65-80NALow0.21A very good choice for alcohol tolerance and stuck fermentations. Produces a very clean, dry profile, low ester formation and other volatile aromatics.
WY4335WyeastLactobacillus DelbrueckiiAle60-9567%MediumLactic acid bacteria isolated from Belgium. Produces mild acidity and sourness found in many types of Belgian beers. Always used in conjunction with S. Cerevisiae and wild yeasts.Belgian gueze, lambic, sour brown ales, and Berliner Weisse.
WY4267WyeastBordeauxWine60-90NAMedium-Low0.14Produces distinctive intense berry, graham cracker nose. Jammy, rich, very smooth complex profile, slightly vinuous. Well suited to higher sugar content musts.
WY4244WyeastChiantiWine55-75NAMedium0.14Rich, very big and bold, well rounded profile. Nice soft fruit character with dry crisp finish. Excellent choice for most Italian grape varieties.
WY4242WyeastChablisWine55-75NAMedium12-13%Produces extremely fruity profile, high ester formation, bready aromas with vanilla notes. Allows fruit character to dominate aroma and flavor profile. Finishes slightly sweet and soft.
WY4184WyeastSweet MeadMead65-75NAMedium0.11One of two strains for mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation. Use additional nutrients for mead making.
WY4134WyeastSaké #9Sake60-75NALow0.14Sake #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production.
WY4028WyeastChateau RedWine55-90NAMedium-High0.14Ideal for red or white wines, which mature rapidly with Beaujolais type fruitiness, and for bigger reds requiring aging. Low foaming, low sulfur production over a broad range of temperatures.
WY4021WyeastPasteur ChampagneWine55-75NAMedium0.17Used in many white wine fermentations and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in champagne making. Low foaming, excellent barrel fermentation, good flocculating characteristics.
WY4007WyeastMalo-lactic Blend (Leuconostoc oenos)Malo-Lactic55-90Our blend is recommended for any wine requiring malic acid reduction. This blend will cover a broad range of temperature and pH conditions.
WY3944WyeastBelgian WitbierAle62-7572-76Medium11-12%This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.Belgian Wit, Grand Cru
WY3942WyeastBelgian WheatAle64-7472-76Medium0.12Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.Belgian Wheat, Bavarian Weizen
WY3864WyeastCanadian/Belgian Ale YeastAle65-8075-79Medium0.12This strain has a classic profile producing mild phenolics which increase with higher fermentation temperatures. It has a low ester profile with a dry, slightly tart finish. This strain is alcohol tolerant while producing complex & well balanced beers.
WY3822WyeastDutch CastleAle65-8074-79Medium0.12Spicy, phenolic, and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer. Belgian Dark Strong Ale, Flanders Brown Ale/Oud Bruin, Saison
WY3789WyeastPC Trappist BlendAle/Brett68-8575-80Medium0.12Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium.Belgian Specialty Ale, Belgian Pale Ale, Flanders Red, Oud Bruin
WY3787WyeastTrappist High GravityAle64-7874-78Medium11-12% or HigherMore ester development via underpitching and/or higher fermentation temperature. 80+ Fermentation temperature results in aggressive, highly attenuative yeast characterUsed to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Belgian Blonde/Dubbel/Trippel/Golden Strong/Quadrupel
WY3763WyeastRoeselare Ale BlendBlend65-8580Variable0.11Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.
WY3739WyeastPC Flanders Golden AleAle64-8074-78Medium-Low0.12This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt.Robust & versatile strain that performs nicely in a broad range of Belgian styles.Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quad, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale.
WY3726WyeastFarmhouse AleAle70-9574-79Variable0.12This 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.
WY3725WyeastBière de GardeAle70-8474-79Low0.12Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.Saison, Bière de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale
WY3724WyeastBelgian SaisonAle70-9576-80Low0.12This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures at least 90°F (32°C) or the use of a secondary strain can accelerate attenuation. Saison
WY3711WyeastFrench SaisonAle65-8385-95Low0.12Very temperature tolerant, very fast, very very highly attenuative. Lower in overall ester production compared to other saison yeasts, less fruit and subtle spice. Awesome with hops.A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.  Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Saison
WY3655WyeastBelgian Schelde AleAle 62-7473-77Medium0.11From the East Flanders - Antwerpen region of Belgium, this unique top fermenting yeast produces complex, classic Belgian aromas and flavors that meld well with premium quality pale and crystal malts. Well rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel. Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown/Oud Bruin
WY3638WyeastBavarian WheatAle64-7570-76Low0.1This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves. Former Yeast Lab W51 yeast strain, acquired from Dan McConnell.Bavarian Weizen, Hefeweizen
WY3538WyeastLeuven Pale AleAle65-8075-78High0.12This 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.
WY3522WyeastBelgian ArdennesAle65-7672-76High0.12One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes; with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.Belgian Ale
WY3463WyeastForbidden FruitAle63-7672-76Low0.12A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits. Belgian Wit, Grand Cru
WY3333WyeastGerman WheatAle63-7570-76High0.1Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.Bavarian Weizen
WY3278WyeastBelgian Lambic BlendAle63-7570-80Variable0.11This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures. Belgian Lambic
WY3191WyeastBerliner-Weisse BlendAle/Lacto68-7273-77Low0.06This 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.
WY3112WyeastBrettanomyces BruxellensisAle60-7567%MediumWild yeast strain isolated from Brussels region of Belgium. Adds classic sweaty horse hair flavor as well as sourness and cherry-pie like flavor. Generally used in conjunction with S. Cerevisiae after the primary fermentation has begun. Requires 3-6 moBelgian Lambic, Gueze Lambic, and Sour Browns
WY3068WyeastWeihenstephan WeizenAle64-7573-77Low0.1This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.German Wheat Beer
WY3056WyeastBavarian Wheat BlendAle64-7473-77Medium0.1Proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain. Subtle German style wheat beer
WY2782WyeastPC Staro Prague LagerLager50-5870-74Medium0.11This yeast will help create medium to full body lagers with moderate fruit and bready malt flavors. The balance is slightly toward malt sweetness and will benefit from additional hop bittering. A fantastic strain for producing classic Bohemian lagers.Bohemian Pilsner, Munich Helles, Vienna Lager, Oktoberfest/Märzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock
WY2633WyeastOctoberfest Lager BlendLager48-5873-77Medium-Low0.09This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production. Baltic Porter, Classic Rauchbier, Oktoberfest/Märzen, Vienna Lager
WY2575WyeastPC Kölsch IIAle55-7073-77Low0.1It has Low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers.This authentic Kolsch strain from one of Germany’s leading brewing schools has a rich flavor profile which accentuates a soft malt finish. Kölsch, Northern German Altbier, Düsseldorf Altbier
WY2565WyeastKölschAle56-7073-77Low0.1It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers. This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile.American Wheat or Rye Beer, Berliner Weisse, Bière de Garde, Cream Ale, Düsseldorf Altbier, Fruit Beer, Kölsch, Northern German Altbier, Spice, Herb, or Vegetable Beer
WY2487WyeastPC Hella BockLager48-5670-74Medium0.12Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation.Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock
WY2450WyeastPC Denny's Favorite 50Ale60-7074-76Low0.1See WY1450See WY1450See WY1450
WY2352WyeastPC Munich Lager IILager52-6272-74Medium0.1From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt driven lagers.Lager, Oktoberfest/Märzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock
WY2308WyeastMunich LagerLager48-5670-74Medium0.09A thorough diacetyl rest is recommended after fermentation is complete. This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied.Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Märzen, Traditional Bock, Vienna Lager
WY2278WyeastCzech PilsLager50-5870-74Medium-High0.09 Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning.Originating from the home of great Pilsners in the Czech Republic, this classic Pilsner strain will finish dry and malty. It is the perfect choice for Pilsners and all malt beers.Bohemian Pilsner
WY2272WyeastPC North American LagerLager52-5870-76High0.09Traditional culture of North American and Canadian lagers, light pilsners and adjunct beers. Mildly malty profile, medium ester profile, well balanced. Malty finish. California Common Beer, Classic American Pilsner, Premium American Lager, Standard American Lager
WY2252WyeastRasenmäher LagerLager48-6873-77Low0.09This versatile lager strain is an excellent choice for brewing your favorite low alcohol lawnmower beer. Fermentations at low temperatures will produce clean lagers that accentuate the malt character of the beer. At high temperatures this strain maintains much of the lager character, but will also yield a mild ester profile that compliments hop aromas and flavors.
WY2247WyeastEuropean LagerLager46-5673-77Low0.1This strain exhibits a very clean and dry flavor profile often found in aggressively hopped lagers. Produces mild aromatics and slight sulfur notes typical of classic pilsners. This yeast is a good attenuator resulting in beers with a distinctively crisp finish.Bohemian Pilsner, American Pilsner, Helles, Dunkel
WY2206WyeastBavarian LagerLager46-5873-77Medium-High0.09A thorough diacetyl rest is recommended after fermentation is complete.Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and dopplebocks.Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock
WY2124WyeastBohemian LagerLager45-6873-77Medium-Low0.09A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete.This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. Baltic Porter, Bière de Garde, Bohemian Pilsner, Classic American Pilsner, Dark American Lager, Doppelbock, Dortmunder Export, Eisbock, German Pilsner (Pils), Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock, Vienna Lager
WY2112WyeastCalifornia LagerLager58-6867-71High0.09It retains lager characteristics at temperatures up to 65°F (18°C). This strain is not recommended for cold temperature fermentation. This strain is particularly well suited for producing 19th century-style West Coast beers with woody/minty hop flavor. Produces malty, brilliantly clear beers.Baltic Porter, California Common Beer, Christmas/Winter Specialty Spiced Beer, Cream Ale, Other Smoked Beer, Premium American Lager, Spice, Herb, or Vegetable Beer
WY2105WyeastRocky Mountain LagerLager48-5670-74Medium-High0.09Perfect for that "Banquet Style" beer, this lager strain, born high in the Colorado Rockies, ferments well at cooler temperatures with an emphasis on the malt finish. Will work well for all North American lagers, light pilsners and adjunct beers. Mild malty profile, medium ester profile, well balanced.
WY2042WyeastDanish LagerLager46-5673-77Low0.09This yeast is a good choice for Dortmund-style lagers. It will ferment crisp and dry with a soft, rounded profile that accentuates hop characteristics.Classic American Pilsner, Dark American Lager, Dortmunder Export, Lite American Lager, Munich Helles, Premium American Lager, Standard American Lager
WY2035WyeastAmerican LagerLager48-5873-77Medium0.09A complex and aromatic strain that can be used for a variety of lager beers. This strain is an excellent choice for Classic American Pilsner beers.Classic American Pilsner, Dark American Lager, Lite American Lager, Premium American Lager, Standard American Lager
WY2007WyeastPilsen LagerLager48-5671-75Medium0.09Wyeast 2007 is the classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America.Classic American Pilsner, Dark American Lager, German Pilsner (Pils), Lite American Lager, Premium American Lager, Schwarzbier (Black Beer), Standard American Lager
WY2002WyeastGambrinus LagerLager46-5671-75Medium-High0.09Very mild floral aroma, nice lager character in nose. Malt dominates profile with subtle floral/fruit notes. Full, complex flavor profile with full mouth feel. Finishes soft and smooth with nice lingering maltiness.Classic Rauchbier, Doppelbock, Dortmunder Export, Eisbock, Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock, Vienna Lager
WY2001WyeastUrquell LagerLager48-5672-76Medium-High0.09With a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character. It has a very clean and neutral finish. Bohemian Pilsner
WY2000WyeastBudvar LagerLager48-5671-75Medium-High0.09The Budvar strain has a nice malty nose with subtle fruit tones and a rich malt profile on the palate. It finishes malty but dry, well balanced and crisp. Hop character comes through in the finish. Bohemian Pilsner, Classic American Pilsner, Dortmunder Export, Lite American Lager
WY1968WyeastLondon ESB AleAle64-7267-71Very High0.09Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration. A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Fruit Beer, Mild, Old Ale, Southern English Brown, Special/Best/Premium Bitter, Spice, Herb, or Vegetable Beer, Standard/Ordinary Bitter, Wood-Aged Beer
WY1945WyeastNB NeoBritanniaAle66-7472-77Medium-HighExcellent flocculation yields clear beer and allows for cask-conditioning. Ferment at the lower end of the temperature range for a cleaner finish, or utilize the upper end to enhance low-gravity beers with a more assertive ester profile. This traditional English ale strain works well for a wide range of beer styles, from low-gravity bitters and milds to strong stouts, porters, and old ales. Due to the cells’ chain-forming characteristics, it is an excellent top-cropping yeast. Moderate ester profile makes it a great match for hop-driven beers like bitter and pale ale, but attenuative enough to handle higher-gravity malty styles.
WY1882WyeastPC Thames Valley IIAle60-7072-78High0.1This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit estersOrdinary and Special Bitters, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout
WY1792WyeastFat Tire AleAle
WY1768WyeastPC English Special BitterAle64-7268-72Very High0.09Produces light fruit and ethanol aromas along with soft, nutty flavors. Exhibits a mild malt profile with a neutral finish. Bright beers are easily achieved without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent.Extra Special/Strong Bitter (English Pale Ale), Old Ale, Special/Best/Premium Bitter, Standard/Ordinary Bitter
WY1764WyeastRogue PacmanAle60-7272-78Medium-High0.12John Maier (Rogue Brewmaster) says it loves a 60 degree ferment. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl.Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman's flavor profile and performance makes it a great choice for use in many different beer styles. American Pale Ale, American Amber Ale, American Brown Ale, Brown Porter, Cream Ale, Irish Red Ale, Strong Scotch Ale, Dry Stout, American Stout, Russian Imperial Stout, American IPA, Imperial IPA, American Barleywine, Fruit Beer, Spice/Herb/or Vegetable Beer, Christmas/Winter Specialty Spice Beer, Other Smoked Beer, Wood-Aged Beer
WY1762WyeastBelgian Abbey IIAle65-7573-77Medium0.12Conditions beer very fast. Clean at the low end, and supposedly is pretty fruity at the warm end. Vigorous fertmenter.An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.American Barleywine, Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Russian Imperial Stout, Strong Scotch Ale
WY1742WyeastSwedish AleAle64-7468-72Medium0.1See WY1187Wyeast 1742 and 1187 were available at the same time. Wyeast had obtained the Carnegie Porter yeast, propogated it, and sold it as 1742. Sometime later, they discovered it was the same as Ringwood yeast, so they discontinued 1742.See WY1187
WY1737WyeastFlying DogAle65-7268-72Medium to HighA typical primary fermentation should be complete within 4 to 7 days and total fermentation time can be as little as 16 days. Ensure proper wort aeration to allow for complete attenuation.A vigorous fermenter, producing ales with a complex, malty profile.A wide range of ale styles
WY1728WyeastScottish AleAle55-7569-73High0.12Higher fermentation temperatures will result in an increased ester profile. Temps under 60 stress this yeast into producing smoky estersOur Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean.American Barleywine, Baltic Porter, Braggot, Christmas/Winter Specialty Spiced Beer, Foreign Extra Stout, Imperial IPA, Old Ale, Other Smoked Beer, Russian Imperial Stout, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Strong Scotch Ale, Wood-Aged Beer
WY1581WyeastPC Belgian StoutAle65-7570-85Medium0.12Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics.A very versatile ale strain from Belgium. Excellent for Belgian stout and Belgian Specialty ales. Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quad, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Saison
WY1469WyeastWest Yorkshire AleAle64-7267-71High0.09Expect moderate nutty and stone-fruit esters.Reliably flocculent, producing bright beer without filtration. This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Best used for the production of cask-conditioned bitters, ESB and mild ales.Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout
WY1450WyeastDenny's Favorite 50Ale60-7074-76Low0.1This terrific all-round yeast can be used for almost any style beer and is a mainstay of Mr. Denny Conn (of homebrewing fame). It is unique in that it produces a big mouthfeel and helps accentuate the malt, caramel, or fruit character of a beer without being sweet or under-attenuating. Used to be 2450 in the Private Collection (PC). Now available year-round.American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer
WY1388WyeastBelgian Strong AleAle64-8074-78Low12-13%This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. It may continue to produce CO2 for an extended period after packaging or collection.The classic choice for brewing golden strong ales. Malt flavors and aromas will remain even with a well attenuated dry, tart finish.Belgian Blond Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Tripel, Bière de Garde, Christmas/Winter Specialty Spiced Beer
WY1338WyeastEuropean AleAle62-7267-71High0.1It produces a dense, rocky head during fermentation, and can be a slow
to start and to attenuate. This yeast may continue to produce CO2 for an
extended period after packaging or collection.
A full-bodied strain, finishing very malty with a complex flavor profile. This strain’s characteristics are very desirable in English style brown ales and porters.Baltic Porter, Düsseldorf Altbier, Northern German Altbier, Southern English Brown, Sweet Stout
WY1335WyeastBritish Ale IIAle63-7573-76High0.1A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry. American Brown Ale, Brown Porter, Cream Ale, Dry Stout, English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Irish Red Ale, Northern English Brown Ale, Special/Best/Premium Bitter, Standard/Ordinary Bitter
WY1332WyeastNorthwest AleAle65-7567-71High0.1One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity. American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Blonde Ale, Classic American Pilsner, Fruit Beer, Imperial IPA, Spice, Herb, or Vegetable Beer
WY1318WyeastLondon Ale IIIAle64-7471-75High0.1Light, fruity flavor. Balanced flavor with hint of sweetness.American Amber Ale, English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Mild, Oatmeal Stout, Old Ale, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout
WY1275WyeastThames Valley AleAle62-720.77Medium-low0.1The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced. This strain produces classic British bitters with a rich, complex flavor profile. Brown Porter, Dry Stout, Düsseldorf Altbier, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Northern English Brown Ale, Robust Porter, Special/Best/Premium Bitter, Standard/Ordinary Bitter
WY1272WyeastAmerican Ale IIAle60-7272-76Medium-High0.1Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.Expect a soft, clean profile with hints of nut, and a slightly tart finish.American Amber Ale, American Brown Ale, American IPA, American Pale Ale, American Stout, Blonde Ale, Fruit Beer, Imperial IPA, Wood-Aged Beer
WY1214WyeastBelgian AbbeyAle68-7874-78Medium-Low0.12It can be slow to start; however, it attenuates well. A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes.Belgian Dark Strong Ale, Belgian Dubbel, Belgian Specialty Ale, Belgian Tripel, Christmas/Winter Specialty Spiced Beer, Witbier
WY1187WyeastRingwood AleAle64-7468-72High0.1Flocculation is high, and the beer will clear well without filtration. A
thorough diacetyl rest is recommended after fermentation is complete.
A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. American IPA, American Stout, Fruit Beer, Mild, Oatmeal Stout, Southern English Brown
WY1099WyeastWhitbread AleAle64-7568-72Medium-High0.1A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile. Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout
WY1098WyeastBritish AleAle64-7273-75Medium0.1If fermentation is colder than 66 diacetyl rest is recommendedClean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.Blonde Ale, English Barleywine, Northern English Brown Ale, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-
WY1087Wyeast Wyeast Ale BlendAle64-7273%MediumBlend of ale strains designed to provide quick starts, good flavor, balance and flocculation. Balanced finish suitable for most American and British ale styles.American and British Ale Styles.
WY1084WyeastIrish AleAle62-7271-75Medium0.12This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C). It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. American Barleywine, Baltic Porter, Dry Stout, Foreign Extra Stout, Imperial IPA, Irish Red Ale, Oatmeal Stout, Other Smoked Beer, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Sweet Stout, Wood-Aged Beer and a very interesting pale ale.
WY1056WyeastAmerican AleAle60-7273-77Medium-Low0.11Produces diacetyl and fusels if reproduction stage is over 71f or excessively underpitched. Poor attenuation if below 60f. Serial pitching will result in an extremely (88%+) attenuative yeast after 6-7 generations. Mild citrus notes develop with cooler (60-66) fermentations.This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. Low fruitiness, mild ester production. Normally requires filtration for bright beers.American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer
WY1028WyeastLondon AleAle60-7273-77Medium-Low0.11A rich, minerally profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired. Brown Porter, Dry Stout, English Barleywine, Foreign Extra Stout, Mild, Northern English Brown Ale, Old Ale, Robust Porter, Russian Imperial Stout
WY1026WyeastPC British Cask AleAle63-7274-77Medium-High0.09A great yeast choice for any cask conditioned British Ale and one that is especially well suited for IPAs and Australian ales. Produces a nice malt profile and finishes crisp & slightly tart. Low to moderate fruit ester producer that clears well without filtration.Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter
WY1010WyeastAmerican WheatAle58-7474-78Low0.1A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers when a low ester profile is desirable. American Wheat or Rye Beer, Cream Ale, Dusseldorf Altbier, Kolsch, Northern German Altbier
WY1007WyeastGerman AleAle55-6873-77Low0.11A true top cropping yeast with low ester formation. Fermentation at higher temperatures may produce mild fruitiness. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.American Wheat or Rye Beer, Berliner Weisse, Bière de Garde, Düsseldorf Altbier, Kölsch,Northern German Altbier
WLP940White LabsMexican Lager YeastLager50-5570-78From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers.Mexican style light and dark lagers.
WLP925White LabsHP Lager *Plat*Lager62-6873-82MediumMedium-HighUse to ferment lager beer in one week! Ferment at room temperature 62-68°F) under 1.0 bar (14.7 PSI) until final gravity is obtained, generally in one week. Lager the beer at 35°F, 15 PSI, for 3-5 days, to condition. Sulfur production is strong first 2 days, then disappears by day 5. Do not need to carbonate, since at 1 bar entire time.
WLP920White LabsOld Bavarian Lager *Plat*Lager50-5566-73MediumMedium-HighFrom Southern Germany, this yeast finishes malty with a slight ester profile.Use in beers such as Oktoberfest, Bock, and Dark Lagers.
WLP885White LabsZurich Lager Yeast *Plat*Lager50-5570-80HighHighSwiss style lager yeast. Sulfer and diacetyl production is minimal. May be used for high gravity lagers with proper care.Swiss style lager, and high gravity lagers
WLP862White LabsCry Havoc Lagersee notes66-70Med/Low Flocculation: Ferment: 68-74/Cellar: 50-55
Low Flocculation: Ferment: 55-58/Lager: 32-37
Licensed by White Labs from Charlie Papazian, author of "The Complete Joy of Home Brewing". This yeast was used to brew many of his original recipes. Diverse strain can ferment at ale and lager temps.All American Style Lagers -- both light and dark.
WLP860White LabsMunich Helles Yeast *Plat*Lager48-5268-72MediumMediumThis yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermentor, it's great for a variety of lager styles ranging from Helles to Rauchbier.Possible Augustiner Strain? This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it's great for a variety of lager styles ranging from Helles to Rauchbier.Munich Helles, Oktoberfest
WLP850White LabsCopenhagen Lager YeastLager50-5872-78MediumClean, crisp north European lager yeast. Not as malty as the southern European lager yeast strains.Great for European style pilsners, European style dark lagers, Vienna, and American style lagers.
WLP840White LabsAmerican Lager YeastLager50-5575-80MediumDry and clean with very slight apple fruitiness. Minimal sulfer and diacetyl.All American Style Lagers -- both light and dark.
WLP838White LabsSouthern German Lager YeastLager50-5568-76HighMalty finish and balanced aroma. Strong fermenter, slight sulfur and low diacetyl.German Pilsner, Helles, Oktoberfest, Marzen, Bocks
WLP835White LabsGerman Lager XLager50-5470-76MediumMedium-HighThis strain develops a creamy, malty beer profile with low sulfur production and low esters.traditional Helles, Oktoberfest, Bock, and Dunkel
WLP833White LabsGerman Bock Lager YeastLager48-5570-76MediumProduces beer that has balanced malt and hop character. From Southern Bavaria.Bocks, Doppelbocks, Oktoberfest, Vienna, Helles, some American Pilsners
WLP830White LabsGerman Lager YeastLager50-5574-79Very malty and clean. One of the world's most popular lager yeasts.German Marzen, Pilsner, Lagers, Oktoberfest beers.
WLP820White LabsOktoberfest/Märzen Lager YeastLager52-5865-73Produces a malty, bock style beer. Does not finish as dry or as fast as White's German Lager yeast. Longer lagering or starter recommended.Marzen, Oktoberfest, European Lagers, Bocks, Munich Helles
WLP815White LabsBelgian Lager YeastLager50-5572-78Medium5-10%Clean, crisp European lager yeast with low sulfur productionGreat for European style pilsners, dark lagers, Vienna lager, and American style lagers.
WLP810White LabsSan Francisco Lager YeastLager58-6565-70California and Premium Lagers, all American Lagers
WLP802White LabsCzech Budejovice Lager YeastLager50-5575-80Bohemian Style Pilsner
WLP800White LabsPilsner Lager Yeast:Lager50-5572-77European Pilsners, Bohemian Pilsner
WLP775White LabsEnglish Cider YeastCider>80%Sulfur is produced during fermentation, but will disappear in first two weeks of aging.Classic cider yeast. Ferments dry, but retains flavor from apples. Can also be used for wine and high gravity beers. Cider
WLP760White Labs Cabernet Red Wine YeastWine60-9083%Low16%High temperature tolerance. Moderate fermentation speed. Excellent for full-bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc.Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc
WLP750White LabsFrench Red Wine YeastWine60-9083%Low17%Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile.Bordeaux
WLP749White LabsAssmanshausen Wine YeastWine50-9083%Low16%German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermenter which is cold tolerant.Pinot Noir and Zinfandel
WLP740White LabsMerlot Red Wine YeastWine60-9083%Low18%Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is well suited for Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon.Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon
WLP735White LabsFrench White Wine YeastWine60-9083%Low16%Classic yeast for white wine fermentation. Slow to moderate fermenter and foam producer. Gives an enhanced creamy texture.French white wines
WLP730White LabsChardonnay White Wine YeastWine50-9083%LowDry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate. AlChardonnay Wine
WLP727White LabsSteinberg-Geisenheim WineWine50-9083%LowGerman origin wine yeast. High fruit/ester production. Moderate fermentation characteristics and cold tolerant.Riesling wines.
WLP720White LabsSweet Mead/WineWine70-7572.5%Low15%Lower attenuation than White Labs Champagne Yeast. Leaves some residual sweetness as well as fruity flavor. Alcohol concentration up to 15%.Sweet Mead, Wine and Cider
WLP718White LabsAvize Wine YeastWine60-9083%MediumChampagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays. Alcohol tolerance to 15%.Chardonnay
WLP715White LabsChampagne YeastChampagne70-7575.5%Low17%Can tolerate alcohol up to 17%. For Barley Wine or Meads.Wine, Mead and Cider
WLP709White Labs Sake #9 Yeast
WLP705White LabsSake yeastWine70-7683%MediumFor use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance. Alcohol tolerance to 16%. Sake wine yeast.
WLP700White LabsFlor Sherry YeastWine70-7683%MediumThis yeast develops a film (flor) on the surface of the wine. Creates green almond, granny smith and nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles. For use in secondary fermentation. Slow fermentor. AlSherry wine yeast
WLP677White LabsLactobacillus BacteriaSouring BacteriaLambic, Berliner Weiss, Sour Brown and Gueze (secondary)
WLP670White LabsAmerican Farmhouse BlendAle/Brett68-7275-82Medium5-10%Inspired by local American brewers crafting semi- traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces.Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers.
WLP665White LabsFlemish Ale BlendSouring Blend68-8080-85%+Low-MediumMedium-HighBlended 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.
WLP655White LabsBelgian Sour Mix 1Souring BlendBelgian sour beers (in secondary)
WLP653White LabsBrettanomyces lambicusBrettLambics and Flanders/Sour Brown ales
WLP650White LabsBrettanomyces bruxellensisBrettBelgian sour ales and labics (in secondary)
WLP645White LabsBrettanomyces clausseniiBrett65-7270.0%MediumSour ales
WLP644White LabsBrettanomyces bruxellensis TroisBrett70-8585%+LowMedium-HighThis Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.
WLP630White LabsBerliner Weisse BlendAle, Lacto68-7273-80Medium5-10%Can take several months to develop tart character.A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer.Berliner Weisse
WLP585White LabsBelgian Saison III YeastAle68-7570-74Low-MediumMediumProduces 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.
WLP575White LabsBelgian Style Ale Yeast BlendAle68-7574-80MediumMedium-HighA blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'.Trappist and other Belgian ales.
WLP570White LabsBelgian Golden Ale YeastAle68-7573-78LowHighAttenuation increases with less crystal malts and more sugar to get the classic Duvel characterFrom East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.Belgian Golden Strong
WLP568White LabsBelgian Style Saison Ale Yeast BlendAle70-8070-80MediumMediumThis blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.Belgian and French Saison
WLP566White LabsBelgian Saison II Yeast *Plat*Ale68-9078-85MediumMediumHigher temperatures will help yeast finish outSaison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.Saisons
WLP565White LabsBelgian Saison I YeastAle68-9065-75MediumMediumHigher temperatures will help yeast finish outClassic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.Saisons
WLP560White LabsClassic Saison Yeast BlendAle68-7870-75Medium5-10%This Saison blend that marries both earthy, spicy notes with fruity ester production. Slight clove-like characteristic in finished beer flavor and aroma.Saisons
WLP550White LabsBelgian Ale YeastAle68-7878-85MediumMedium-HighPhenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White Beers
WLP545White LabsBelgian Strong Ale *Plat*Ale66-7278-85MediumHighFrom the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. Belgian dark strongs, Abbey Ales, and Christmas beers.
WLP540White LabsAbbey IV Ale Yeast *Plat*Ale66-7274-82MediumHighConditions beer very fast. Clean at the low end, and supposedly is pretty fruity at the warm end. Vigorous fertmenter.An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low). Less estery and more subtle for Belgian strainBelgian Blonde/Dubbel/Trippel/Golden Strong/Quadrupel
WLP530White LabsAbbey Ale YeastAle60-8575-88Medium-HighHighMore ester development via underpitching and/or higher fermentation temperature. 80+ Fermentation temperature results in aggressive, highly attenuative yeast characterUsed to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Belgian Blonde/Dubbel/Trippel/Golden Strong/Quadrupel
WLP515White LabsAntwerp Ale Yeast *Plat*Ale67-7073-80MediumMediumClean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.Belgian Pale/Amber
WLP510White LabsBelgian Bastogne Ale Yeast *Plat*Ale66-7274-80MediumHighA high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Belgian Blonde/Dubbel/Trippel/Golden Strong/Quadrupel
WLP500White LabsTrappist Ale YeastAle65-7275-80Medium to LowHighFrom one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Belgian Blonde/Dubbel/Trippel/Golden Strong/Quadrupel
WLP410White LabsBelgian Wit II Ale Yeast *Plat*Ale67-7470-75MediumMediumLess phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.
WLP400White LabsBelgian Wit Ale YeastAle67-7474-78MediumMediumSlightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.Belgian Wit
WLP380White LabsHefeweizen IV Ale Yeast Ale66-7073-80LowMediumLarge clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.German style Hefeweizen
WLP351White LabsBavarian Weizen Yeast *Plat*Ale66-7073-77LowMediumThis strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves. Former Yeast Lab W51 yeast strain, acquired from Dan McConnell.Bavarian Weizen and wheat beers.
WLP320White LabsAmerican Hefeweizen Ale YeastAle65-6970-75LowMediumThis yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.American Hefeweizen
WLP300White LabsHefeweizen Ale YeastAle68-7272-76LowMediumThis famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.German style wheat beers. Weiss, Weizen, Hefeweizen
WLP299White LabsPersica (Columbia) Ale YeastAle68-7870-80Medium-High8-12%This strain has good diacetyl reduction capability. From the Pacific Northwest, this strain is fruitier than WLP001 with peach/apricot notes with a slightly lower attenuation.
WLP295White LabsPacific Coast Lager YeastLager50-5570-78Medium5-10%It is a strong fermentor, produces slight sulfur, and low diacetyl. This yeast is characterized by a clean, slight malty finish and balanced aroma.
WLP250White LabsAmerican Pub Ale YeastAle58-7375Medium-High0.1...really nice body on the beer. It shows mildly fruity ale flavors on beers that don't have alot of ingredient induced flavor. We also noticed a flavor accentuation, meaning that it seemed to make hoppy beers a little more hoppy and malty beers a little more malty.The Rebel Brewer AMERICAN PUB ALE is a great strain for just about any and all American Ales, making it the perfect house strain. We have tested it on everything from a Rye IPA to a Blonde ale and everything in between, we even brewed a California Common with it.
WLP099White LabsSuper High Gravity Ale YeastAle65-69>80MediumVery HighSlow ferment, ferment low or risk excessive bad yeast estersCan ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.Extreme beers
WLP090White LabsSan Diego Super YeastAle65-6876-83Medium-HighHighA super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant. Similar to California Ale Yeast WLP001 but it generally ferments faster.IPAs, American ales
WLP085White LabssbiswasAle68-7269-76Medium-High5-10%A blend of British ale yeast strains, designed to add complexity to your ale. Moderate fruitiness and mineral-like, with little to no sulfur. Drier than WLP002 and WLP005, but with similar flocculation properties. English Pale Ale, Bitter, Porter, Stout, and India Pale Ale.
WLP080White LabsCream Ale Yeast BlendAle65-7075-80MediumMedium-HighThis is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.Cream Ale, Hybrids
WLP076White LabsAlbion Ale Yeast *Plat*Ale
WLP072White LabsFrench Ale Yeast *Plat*Ale63-7368-75Medium-High. Low to moderate esters, when fermentation temperature is below 70F. Moderate plus ester character over 70F. Low diacetyl production.Clean strain that complements malt flavor Biere de Garde, blond, amber, brown and specialty beers
WLP060White LabsAmerican Ale Yeast BlendAle68-7272-80MediumMedium-HighOur most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.American ales with clean finish
WLP051White LabsCalifornia Ale V YeastAle66-7070-75Medium-HighMedium-HighFrom Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.American style Pales, Ambers, Browns, IPAs, American Strong Ale
WLP041White LabsPacific Ale YeastAle65-6865-70HighMediumA popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002,English style milds, bitters, IPA, porters, and stouts.
WLP039White LabsEast Midlands (Nottingham) Ale Yeast *Plat*Ale66-7073-82Medium-HighMediumMedium to low fruit and fusel alcohol production. Well suited for top cropping. British style ale yeast with a very dry finish. pale ales, ambers, porters, and stouts.
WLP038White LabsManchester Ale Yeast *Plat*Ale65-7070-74Medium-HighMedium-HighTop-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.
WLP037White LabsYorkshire Square *Plat*Ale65-6968-72HighMedium-HighThis yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. English pale ales, English brown ales, and mild ales.
WLP036White LabsDusseldorf Alt YeastAle65-6965-72MediumMediumTraditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.American Wheat or Rye Beer, Berliner Weisse, Bière de Garde, Düsseldorf Altbier, Kölsch,Northern German Altbier
WLP029White LabsGerman Ale/ Kölsch YeastAle65-6972-78MediumMediumDoes not do well under 62f unless already activeFrom a small brewpub in Cologne, Germany. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.Kölsch and Alt style beers. Good for light beers like blond and honey.
WLP028White LabsEdinburgh Scottish Ale YeastAle65-7070-75MediumMedium-HighFerments slow under 60f but produces signature smokey ester produces excessive diacetyl when fermented over 65f, recommended diacetyl restScotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.All Scottish Styles
WLP026White LabsPremium BitterAle67-7070-75MediumMediumFerments strong and dry. Good for high gravity beers. From Staffordshire, England. Fermentation gives a mild, but complex, estery character. English style bitters, milds, ESBs, porters, stouts, and barley wines.
WLP025White LabsSouthwoldAle63-7573-76HighSlight sulfur is produced during fermentation, which will disappear with aging.From Suffolk county, England. This yeast produces complex fruit and citrus flavors. Great for British bitters and pale ales.
WLP023White LabsBurton Ale YeastAle68-7369-75MediumMediumFrom the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. All English styles, IPA's, bitters, and pales. Excellent in porters and stouts.
WLP022White LabsEssex Ale Yeast *Plat*Ale66-7071-76Meditum to HgihMediumGood top fermenting yeast strain, is well suited for top cropping (collecting). Does not flocculate as much as WLP002 and WLP005.Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Classic British milds, pale ales, bitters, and stouts.
WLP013White LabsLondon Ale YeastAle66-7167-75MediumMedium Does not flocculate as much as WLP002 and WLP005.Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well.Classic British Pale Ales, Bitters and Stouts.
WLP011White LabsEuropean Ale YeastAle65-7065-70MediumMediumMalty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character.Alt, Kolsch, malty English ales, and fruit beers
WLP010White LabsAnniversary Ale BlendAle65-7075-80MediumMediumWhite Labs started in 1995 with 5 strains available for homebrewers-WLP001, WLP002, WLP004, WLP300, and WLP810. We wanted a blend with all of these strains, but Hefeweizen just doesn't fit. So we have crafted a blend using unique proportions of WLP001 California Ale Yeast, WLP002 English Ale Yeast, WLP004 Irish Ale Yeast, and WLP810 San Francisco Lager Yeast. A truly unique blend that will test a brewers imagination! For a limited time only.Alt, Kolsch, malty English Ales, Fruit beers
WLP009White LabsAustralian Ale Yeast *Plat*Ale65-7070-75HighMediumProduces a clean, malty beer. Pleasant ester character, can be described as "bready." Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation.Australian Ales, English Ales
WLP008White LabsEast Coast Ale YeastAle68-7370-75Medium-LowMediumOur "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. golden, blonde, honey, pales and German alt style ales
WLP007White LabsDry English Ale YeastAle65-7070-80Medium-HighMedium-HighIf fermentation is colder than 66 diacetyl rest is recommendedClean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.Pale Ales, Amber, ESB, Brown Ales, Strong Ales
WLP006White LabsBedford British *Plat*Ale65-7072-80HighMediumFerments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown aleEnglish style ales - bitter, pale, porter and brown ale
WLP005White LabsBritish Ale YeastAle65-7067-74HighMediumThis yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers.English style ales including bitter, pale ale, porter, and brown ale.
WLP004White LabsIrish Ale YeastAle65-6869-74Medium-HighMedium-HighThis is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Irish ales, stouts, porters, browns, reds and a very interesting pale ale.
WLP003White LabsGerman Ale IIAle65-7073-80MediumMediumStrong sulfur component will reduce with aging. Does not ferment well under 62fClean, but with more ester production than WLP029.Kölsch, Alt, and German style Pale Ales.
WLP002White LabsEnglish Ale YeastAle65-6863-70Very HighMediumA classic ESB strain from one of England's largest independent breweries. This yeast will leave a beer very clear, and will leave some residual sweetness.English style ales including milds, bitters, porters, and English style stouts.
WLP001White LabsCalifornia Ale YeastAle60-7273-77Medium-Low0.11Produces diacetyl and fusels if reproduction stage is over 71f or excessively underpitched. Poor attenuation if below 60f. Serial pitching will result in an extremely (88%+) attenuative yeast after 6-7 generations. Mild citrus notes develop with cooler (60-66) fermentations.This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. Low fruitiness, mild ester production. Normally requires filtration for bright beers.American Style Ales, Ambers, Pale Ales, Brown Ale, Strong Ale
WindsorDanstarWindsorAle
WB-06FermentisSafbrew WB-06Ale59-75~68LowHighRe-hydrate into yeast cream in a stirred vessel in 10 times its own weight of sterile water or wort at 27C ± 3C.(80F ± 6F) for 15-30 minutes. Stir gently for another 30 minutes and pitch.A specialty yeast for wheat beer fermentation. The yeast produces a subtle estery and phenlol flavor typical of wheat beers.Wheat beers
W-34/70FermentisSaflager W-34/70Lager48-5973-77HighA famous yeast strain from Weihenstephan Germany used worldwide in brewing. Their most popular strain for lagers.European lagers
VR21Vintner's HarvestVR21Wine68-750.15Fruit Wine, Red Varietals, Young Reds
US-05FermentisSafale US-05Ale60-7273-77Medium-Low0.11Produces diacetyl and fusels if reproduction stage is over 71f or excessively underpitched. Poor attenuation if below 60f. Serial pitching will result in an extremely (88%+) attenuative yeast after 6-7 generations. Mild citrus notes develop with cooler (60-66) fermentations.This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. Low fruitiness, mild ester production. Normally requires filtration for bright beers.Most American Styles
UCD #904Red StarPasteur RedWine64-86Low0.16Berry and Cherry Wine, Cabernet, Gamay, Merlot, Pinot, Syrah, Zinfandel
UCD #796Red StarPremier CurvéeWine45-95Low0.18Anything but residual-sugar wines
UCD #595Red StarPasteur ChampagneWine59-86Medium-Low13-15%Cabernet, Cider, Dry Whites, Fruits, Meads, Port
UCD #570Red StarCôte des BlancsWine64-86Low12-14%Blush, Chardonnay, Cider, Riesling, Sparkling Cuvée
UCD #522Red StarMontrachetWine59-86Low0.13Chardonnay, Merlot, Syrah, Zinfandel
UCD #519Red StarFlor SherryWine59-86Low10-20%Sherry (primary and secondary fermentation)
tbdWyeast(Midwest) Headwaters AleAleClean, neutral yeast profile with good attenuation and good flocculation characteristics. Malt accentuating and hop forward. The attenuation of the strain leaves beers crisp. We consider the strain a clean best-of-all-worlds ale strain. Suggested for American Amber Ales, American Barleywines, American Brown Ales, American IPAs, American Pale Ales, American Stouts, American Porters, Cream Ales, Dry Stouts, Fruit Beers, Imperial IPAs, and Irish Red Ales.
T-58FermentisSafbrew T-58Ale59-75Medium0.115Re-hydrate into yeast cream in a stirred vessel in 10 times its own weight of sterile water or wort at 27C ± 3C.(80F ± 6F) for 15-30 minutes. Stir gently for another 30 minutes and pitch.A speciality yeast selected for its estery somewhat peppery and spicy flavour development (Belgian style)Complex ales.
SN9Vintner's HarvestSN9Wine68-750.18Aged Reds, Blush, Cider, Fruit Wine, Sparkling Cuvée, Whites, Young Reds
S-189FermentisSaflager S-189Lager48-59, ideally 5370-80Popular lager yeast strain. Produces wide range of continental lagers and pilsners. Clean finish.Wide range of lagers and pilsners.
S-33FermentisSafale S-33Ale59-75Medium0.115Re-hydrate into yeast cream in a stirred vessel in 10 times its own weight of sterile water or wort at 27C ± 3C.(80F ± 6F) for 15-30 minutes. Stir gently for another 30 minutes and pitch.A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance.This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.)
S-23FermentisSaflager S-23Lager48-59, ideally 53HighMediumCharacteristically of this yeast is its high fermentation rate until final attenuation. During fermentation the formation of the diacetyl precursor is low; it is degraded at the end of the fermentation. German lager yeast strain. Performs well at low temperature. High flocculation and attenuation for a clean German finish.German style Lagers and Pilsners.
S-04FermentisSafale S-04Ale65-7070-80Medium-HighMedium-HighIf fermentation is colder than 66 diacetyl rest is recommendedClean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.Great general purpose ale yeast.
RC 212LalvinBourgovinWine68-86Low0.16The RC 212 is a low-foaming moderate-speed fermenter with an optimum fermentation temperature ranging from 20° to 30°C (68° to 86°F). A very low producer of hydrogen sulfide (H2S) and sulfur dioxide (SO2), the RC 212 shows good alcohol tolerance to 16%.The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes.Red
R56Vintner's HarvestR56Wine72-860.135Cabernet, Shiraz, Zinfandel
NottinghamDanstarNottinghamAle57-70rules
none assignedWyeast(Austin) GreenbeltAle65-7274-78High0.1Greenbelt is an American ale strain that complements hop-driven beers with fruity and floral aromas. Good attenuation and high flocculation characteristics make Greenbelt clean and versatile.
MunichDanstarMunichAle
MA33Vintner's HarvestMA33Wine64-800.14Blush, Fruit Wine, Fruity Whites
M84Mangrove JackBohemian LagerLager50-59HighHighA bottom-fermenting lager strain suitable for European lager and pilsner style beers. This yeast will produce soft, delicate and balanced beers with a dry and clean palate.German / Bohemian Pilsners, all lager styles, German bocks and more
M79Mangrove JackBurton UnionAle64-74HighHighA top-fermenting ale yeast suitable for a wide variety of hoppy and distinctive English style beers. This strain products light and delicate fruity esters and does not strip away malt character or body.Ordinary Bitter, Extra Special Bitter, Golden Ale, and more
M44Mangrove JackUS West CoastAle59-74HighHighA top fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through.Americal Pale Ale, American double IPA, American Imperial Stout, and more
M27Mangrove JackBelgian AleAle79-90Very HighMedium0.14Belgian Ale Yeast is an exceptional top-fermenting yeast creating highly characterful beers with spicy, fruity and peppery notes ideal for Belgian Saison or farmhouse style beer.Belgian Ales
M20Mangrove JackBavarian WheatAle59-86MediumLowDeliciously smooth, light golden in colour, full bodied aromas of vanilla and banana and a lingering aftertaste. This yeast produces a silky mouth feel and rich body.Hefeweizen, Kristal Weizen, Dunkel Weizen and more
M10Mangrove JackWorkhorseAle59-90HighMediumSuitable to ferment lager styles at 15-20 degrees C (59-68 degrees F) and all other beer styles at 20-32 degrees C (68-90 degrees F).A top fermenting yeast which produces a clean, crisp flavour suitable for a wide variety of styles with different fermenting temperatures. This versatile yeast is well suited to making cask or bottle conditioned beer.Light Lager to Baltic Porter
M07Mangrove JackBritish AleAle57-72HighVery HighA top-fermenting ale strain suitable or many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.India Pale Ale, Porter, Stouts, Barleywine, and more
M03Mangrove JackNewcastle Dark AleAle64-72MediumMediumA top fermenting ale yeast suitable for a variety of hearty British ales, promoting exceptional body and flavour. Ferments with full, rich dark fruit flavours.Dark Mild Ale, English Brown Ale, Scottish Heavy Ale, and more
M02Mangrove JackCiderCider64-75HighHighA high ester-producing cider strain imparting wonderful flavour depth, revealing the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders.Cider
LondonDanstarLondonAle
LagerBrewfermLagerLager50-59HighLowFor 20L of wort. Rehydrate in 100ml of 30C water, wait 10 min, stir gently and add to wort.
K-97FermentisSafale K-97Ale59-75LowLowA German ale strain selected for its ability to form a large, firm head when fermenting. This top-cropping ale yeast is suitable for top fermented beers with low ester levels.Low sedimentation yeast, sometimes used in open fermentation. Good for wheat beers, weizens and light ales.High attenuation ales, wheat beers and weizens.
K1V-1116LalvinICV K1V-1116 (Montpellier)Wine50-95Low0.18The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10° and 35°C (50° and 95°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production.The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10° and 35°C (50° and 95°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production.Dry Whites, Aged Reds, Late Harvest Wines
ICV D-47LalvinICV D-47Wine59-68Medium0.14The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47.Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.White, Chardonnay, Rosé, Mead
ECY?? (ECY04?)East Coast YeastB. intermediusBrett
ECY34East Coast YeastDirty DozenBrett60-74highTwelve (12) different isolates of Brettanomyces exhibiting high production of barnyard "funk" and esters. Dryness, ripe fruit, and acidity will be encountered over a period of months and over time (>1 yr), may display gueuze-like qualities in complexity. Contains various isolates from lambic-producers, B. bruxellensis, B. anomala, B. lambicus, and B. naardenensis. For those who want the most from Brett yeast, whether a 100% Brett fermentation is desired or adding to secondary aging projects.
ECY30East Coast YeastNaardenensisBrett
ECY29East Coast YeastNortheast Ale - Conan?AleVery fruity from an amazing DIPA in the NE. (facebook comments:) Q: "Would that Amazing DIPA be best drank from a can?" A: "It might be, but I like in a glass just the same!"
ECY28East Coast YeastKellerbierLager46-5474-76This yeast exhibits a clean, crisp lager in traditional northern German character. Use in German Pilsners including Kellerbier.
ECY26East Coast YeastDublin Ale
ECY25East Coast YeastAdelaide AleAle66-7674-76Produces a malty, bready character with a pleasant honey-like finish. This yeast is very forgiving in warmer fermentations for those who cannot ferment in controlled conditions. British style ales and "Sparkling" ales work with this yeast. http://www.beerhunter.com/documents/19133-000025.html
ECY24East Coast YeastBrettanomyces Nanus (Eeniella nana)Brett60-72A newcomer to brewing with wild yeast, this species of Brett reveals a phenolic, spicy, saison-like profile with none to low esters. Some earthiness and tartness may develop over time. Slow to attenuate fully alone, may be best in fermenting with other yeast. Sourced from bottled beer - Kalmar, Sweden.
ECY23East Coast YeastOud BruneSouring68-7475-78A unique blend of fruity Belgian Saccharomyces yeast and Lactobacillus species (L. delbrueckii, L. mali for the bulk production of lactic acid, and L. brevis for lactic & acetic acid). For those who prefer sourness without the presence of Brett. Additional info: Suggested fermentation temperature: 68-74ºF; apparent attenuation: 75-78%. Alcohol tolerance TBD. L. brevis is hop tolerant.
ECY22East Coast YeastBaltic LagerLager46-5475-78This lager yeast imparts a smooth, rich, almost creamy character emphasizing full malt flavor and clean finish. Well suited for Bocks, Dortmunder export and Baltic porter. New version has large enough cell count to be directly pitched into your lager brew, no starter necessary!
ECY21East Coast YeastKölschbierLager58-6675-78Produces 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 finishKolsch
ECY20East Coast YeastBug CountySouring The mother bugger for sour ales. Contains ECY01, ECY02, ECY03, ECY04, and ECY05. Also includes: Brettanomyces lambicus, bruxellensis, anomulus, clausenii, custersianus, nanus, and naardenensis. Various Lactobacilli and Pediococci were added to round out this limited release sour blend for 2011.
ECY19East Coast YeastB. custersianusBrettPeach, Mango
ECY18East Coast YeastBritish MildAle60-6866-70This yeast has a complex, woody ester profile and is typically under-attenuating (does not ferment maltotriose) leaving a malt profile with a slight sweetness that is perfect for milds, bitters, or “session ales”Mild
ECY17East Coast YeastBurton UnionAle64-6973-75Produces a bold, citrusy character which accentuates mineral and hop flavors. Well-suited for classic British pale ales and ESB.British Pale, ESB
ECY15East Coast YeastMunich FestbierLager46-54mediumFrom one of the oldest breweries in Munich, this pure strain is recommended for many German lagers such as Helles, Dunkel, and Oktoberfest. May be Hacker-Pschorr.Helles, Dunkel, Oktoberfest
ECY14East Coast YeastSaison Single-Strain Ale75-8576-78This pure strain leaves a smooth, full character with mild esters reminiscent of apple pie spice.
ECY13East Coast YeastTrappist AleAle66-7274-76Traditional Trappist yeast with a complex, dry, fruity malt profile. Rated highly in sensory tests described in "Brew Like A Monk" for complexity and low production of higher alcohols. Apparent Attenuation: 74-76%. Suggested fermentation temp: 66-72° F.Belgian
ECY12East Coast YeastOld Newark "Beer"Ale58-68mediumSourced from the same defunct east coast brewery as ECY10, this pure strain was used as their “beer pitching yeast”. The strain has been identified as S. cerevisae, hence it is not a true lager strain, but should ferment at lager temperatures. Could this be the parent strain of Chico? Rumored to be the "Ballentine Beer" (Lager, as opposed to "Ballentine Ale") strain.
ECY11East Coast YeastBelgian WhiteAle68-74unknownBelgian white: isolated from the Hainaut region in Belgium this pure yeast will produce flavors reminiscent of witbiers.Witbier
ECY10East Coast YeastOld Newark AleAle60-6868-72HighSourced from a now defunct east coast brewery, this pure strain was identified as their “ale pitching yeast”. Good for all styles of American and English ales. Top fermenting, high flocculation with a solid sedimentation. Suggested fermentation temp: 60-68°F. Apparent Attenuation: 68-72% Resurrected from a freezed-dried deposit library, this pure strain of S. cerevisae is NOT the rumored Chico strain. Rumored to be Ballantine.
ECY09East Coast YeastBelgian AbbayeAle66-7274-76This 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.
ECY08East Coast YeastSaison Brasserie BlendAle75-85-80A combination of several Saison yeasts for both fruity and spicy characteristics accompanied by dryness. Apparent Attenuation: up to 80%. Suggested fermentation temp: 75-85° F. Saison
ECY07East Coast YeastScottish HeavyAle60-6877-80Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/shilling or heavier ales including old ales and barleywines due to level of attenuation (77-80%) - recommend a dextrinous wort. Suggested fermentation temp: 60-68°F. Scottish
ECY06East Coast YeastBerliner blendSouringDesigned to be pitched into primary fermentation, the blend contains a Munich yeast and Lactobacillus delbreuckii subspecies delbreuckii in a traditional proportion of 4:1 yeast to Lactobacillus upon pitching. Berliner Weisse
ECY05East Coast YeastBrett. Brux. (post June 2013)FunkifyingThis strain of brux was first isolated from Belgian stout (not sure which). Definitely "bruxy" in character with a bit of fruit added in.
ECY05East Coast YeastBrett Blend #9 (pre June 2013)FunkifyingA blend of Brettanomyces that produces a dry, leathery, horsey and/or goaty profile. Can have a pronounced barnyard character and be added at any stage of fermentation. Funk is in the house, so let it out.
ECY04East Coast YeastBrett blend #1 / Brett AnomalaSouringThree individual Brettanomyces isolates from lambic producers combined to give an aggressive brett presence in any beer. Vigorous, funky and acid-tolerant, the blend can be added at any stage of fermentation and is excellent for priming or re-yeasting. / Formerly known as Brettanomyces intermedius and is now named as anomala along with strains of B. clausenii and B. anomulus. This strain was first identified in beer from Adelaide, Australia. Displays a strong ester profile with some light funk and acidity.
ECY03East Coast YeastFarmhouse BrettSouringSaison brasserie blend (ECY08) with a pure Brettanomyces isolate from a small but fascinating producer of Saison. Produces a fruity and funky profile with some acidity gradually increasing over time. Saison
ECY02East Coast YeastFlemish AleSouringA unique blend of Saccharomyces, Brett, lacto & Pedio perfect for flemish reds and sour browns. Dry, sour, leathery and notes of cherry stone. Designed for 5 gallon pitch, but may be added at any stage of fermentation. Flemish Red. Oud Bruin
ECY01East Coast YeastBugFarm IVSouring[See BugFarm description; plus:] Now producing Bugfarm 4 (includes a newcomer – Brettanomyces custersianus).
ECY01East Coast Yeast BugFarm VSouring[See BugFarm description; plus:] Now producing Bugfarm 5 for 2011 (includes a newcomer – Brettanomyces nanus & naardenensis). Also, B. lambicus/Dekkera bruxellensis known to produce citric acid.
ECY01East Coast YeastBugFarm IISouring
ECY01East Coast YeastBugFarm ISouring
ECY01East Coast YeastBugFarm IIISouring
ECY01East Coast Yeast BugFarmSouringA large complex blend of cultures to emulate sour beers such as lambic style ales. Over time displays a citrus sourness and large barnyard profile. Contains yeast (S. cerevisiae and S. fermentati), several Brettanomyces strains, Lactobacillus and Pediococcus. The BugFarm blend changes every year and can be added at any stage of fermentation.
EC-1118LalvinEC-1118 (Champagne)Wine50-86Low0.18The fermentation characteristics of the EC-1118 — extremely low production of foam, volatile acid and hydrogen sulfide (H2S) — make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 10° to 30°C (50° to 86°F) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118. The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations.Champagne, Late Harvest Wines, Dry Whites
CY17Vintner's HarvestCY17Wine72-78Medium0.15Blush, Fruit Wine, Fruity Whites, Whites
CR51Vintner's HarvestCR51Wine72-860.135Fr. Cabernet, Merlot, Syrah
CoopersCoopersCoopers Pure Brewing Yeast
CL23Vintner's HarvestCL23Wine46-75High0.18Blush, Dry, Dry Whites, Sparkling Cuvée, Whites
CBC-1DanstarCask And Bottle Conditioned Beer YeastAle59-7712-14%CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning.
BV7Vintner's HarvestBV7Wine59-86Low0.13Complex whites, Dry Whites, Whites
BRY-97DanstarBRY-97 American West CoastAletraditional ale tempsMed-HighMediumThe aroma is slightly estery, almost neutral and does not display maloudours when properly handled. May slightly reduce hop bitterness levels due to flocculation.
BlancheBrewfermBlancheAle64-75LowLowFor 20L of wort. Rehydrate in 100ml of 30C water, wait 10 min, stir gently and add to wort.Very suitable for witbier, wheat beers, etc
Belle SaisonDanstarBelle SaisonAle
AW4Vintner's HarvestAW4Wine68-770.145Whites
AbbayeDanstarAbbaye Belgian Ale YeastAle54°-77°F, Ideally 59-68°FMed-High (77-84%)LowHighAbbaye is an ale yeast of Belgian origin selected for its ability to produce great
Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads.
Belgian
71B-1122Lalvin71B-1122 (Narbonne)Wine59-86Medium0.14Has the ability to metabolize high amounts (20% to 40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased.The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates.Blush, Residual Sugar Whites, Nouveau, Young Red Wines, Late Harvest Wines

 

Flocculation
Flocculation is a desirable quality that is unique to brewers yeast. Essentially, flocculation is the rate at which yeast come together and settle on the bottom of the wort at the end of fermentation. If the yeast flocculate too early, the resulting beer will be under attenuated and sweet. Likewise, if the yeast flocculates to late, the beer will be cloudy have a yeasty taste to it.

Fermentation Temperature Range
The fermentation range refers to the degrees in Fahrenheit at which the manufacturer recommends that the yeast undergo fermentation.

Alcohol Attenuation Range
The attenuation range represented in the chart above refers to the percentage of sugar that the yeast strain can be expected to consume during fermentation.

Alcohol Tolerance
Finally, Alcohol tolerance refers to the highest level of alcohol by volume that yeast can survive in.

Not familiar with some of the other terms on this chart? You might want to checkout the Brewing Terminology page.

 

**Information courtesy of the Yeastbot Database.

Straight 2 The Pint