yeast database

8/9/2019 Yeast Database

1/16

WY1007 Wyeast German Ale AleDusseldorf (Zum

Uerige)55-68 73-77 Low 11%

A true top cropping yeast with low ester formation. Fermentation at higher

temperatures may produce mild fruitiness.Beers mature rapidly, even when cold

fermentation is used. Low or nodetectable diacetyl.

Traditional Alt yeast from Dusseldorf,Germany. Produces clean, slightly sweet alt

beers. Does not accentuate hop flavor asWLP029 does.

American Wheat or Rye Beer, Berliner Weisse, Bière deGarde, Düsseldorf Altbier, Kölsch,Northern German Altbier

WLP036

WY1010 Wyeast American Wheat AleWidmer vis Zum

Uerige58-74 74-78 Low 10%

A strong fermenting, true top croppingyeast that produces a dry, slightly tart,crisp beer. Ideal for beers when a l ow

ester profile is desirable.

American Wheat or Rye Beer, Cream Ale, Dusseldorf Altbier, Kolsch, Northern German Altbier

WY1026 Wyeast PC British Cask Ale AleOranjeboom?

(Dutch)63-72 74-77 Medium-High 9%

A great yeast choice for any cask conditionedBritish Ale and one that is especially wellsuited for IPAs and Australian ales. Producesa nice malt profile and finishes crisp & slightlytart. Low to moderate fruit ester producer that

clears well without filtration.

Blonde Ale, English IPA, Extra Special/Strong Bitter (EnglishPale Ale), Southern English Brown, Special/Best/Premium

Bitter, Standard/Ordinary Bitter

Oct-Dec2010

WY1028 Wyeast London Ale AleWorthington White

Shield60-72 73-77 Medium-Low 11%

A rich, minerally profile that is bold and crispwith some fruitiness. Often used for higher

gravity ales and when a high level of attenuation is desired.

Brown Porter, Dry Stout, English Barleywine, Foreign ExtraStout, Mild, Northern English Brown Ale, Old Ale, Robust

Porter, Russian Imperial StoutWLP013

WY1056 Wyeast American Ale Ale Sierra Nevada 60-72 73-77 Medium-Low 11%

Produces diacetyl and fusels if reproduction stage is over 71f or excessively underpitched. Poor

attenuation if below 60f. Serial pitchingwill 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 isextremely versatile. Low fruitiness, mild ester

production. Normally requires filtration for bright beers.

American Amber Ale, American Barleywine, AmericanBrown Ale, American IPA, American Pale Ale, AmericanStout, 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

WLP001

WY1084 Wyeast Irish Ale Ale Guinness 62-72 71-75 Medium 12%

This versatile yeast ferments extremely

well in dark worts. It is a good choice for most high gravity beers. Beers fermentedin the lower temperature range produce a

dry, crisp profile with subtle fruitiness.Fruit and complex esters will increasewhen fermentation temperatures are

above 64°F (18°C). It produces a slighthint of diacetyl, balanced by a lightfruitiness and slight dry crispness.

American Barleywine, Baltic Porter, Dry Stout, Foreign ExtraStout, Imperial IPA, Irish Red Ale, Oatmeal Stout, Other

Smoked Beer, Robust Porter, Scottish Export 80/-, ScottishHeavy 70/-, Scottish Light 60/-, Spice, Herb, or Vegetable

Beer, Strong Scotch Ale, Sweet Stout, Wood-Aged Beer anda very interesting pale ale.

WLP004

WY1098 Wyeast British Ale Ale Whitbread - dry 64-72 73-75 Medium 10%If fermentation is colder than 66 diacetyl

rest is recommended

Clean, highly flocculent, and highlyattenuative yeast. This yeast is similar toWLP002 in flavor profile, but is 10% moreattenuative. This eliminates the residual

sweetness, and makes the yeast well suitedfor high gravity ales. It is also reaches

terminal gravity quickly. 80% attenuation willbe 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/-WLP007

WY1099 Wyeast Whitbread Ale Ale Whitbread 64-75 68-72 Medium-High 10%

A mildly malty and slightly fruityfermentation profile. It is less tart and dry

than Wyeast 1098 British Ale. With goodflocculation characteristics, this yeast

clears well without filtration. Lowfermentation temperatures will produce aclean finish with a very low ester profile.

Blonde Ale, English IPA, Extra Special/Strong Bitter (EnglishPale Ale), Oatmeal Stout, Southern English Brown,Special/Best/Premium Bitter, Standard/Ordinary Bitter,

Sweet Stout

S04

WY1187 Wyeast Ringwood Ale Ale Pripps 64-74 68-72 High 10%

Flocculation is high, and the beer willclear well without filtration. A

thorough diacetyl rest is recommendedafter fermentation is complete.

A top cropping yeast strain with uniquefermentation and flavor characteristics. Expect

distinct fruit esters with a malty, complexprofile.

American IPA, American Stout, Fruit Beer, Mild, OatmealStout, Southern English Brown

WLP005,WL1742

WY1214 Wyeast Belgian Abbey Ale Chimay 68-78 74-78 Medium-Low 12%It can be slow to start; however, it

attenuates well.

A widely used and alcohol tolerant Abbeyyeast that is suitable for a variety of Belgianstyle 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 WLP500

WY1272 Wyeast American Ale II Ale Anchor Liberty 60-72 72-76 Medium-High 10%

Ferment at warmer temperatures toaccentuate hop character with an

increased fruitiness. Or, ferment cool for aclean, light citrus character. It attenuateswell 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 WLP051

WY1275 Wyeast Thames Valley Ale Ale Henley of Thames 62-72 77% Medium-low 10%The yeast has a light malt character, low

fruitiness, low esters and is clean and wellbalanced.

This strain produces classic British bitters witha rich, complex flavor profile.

Brown Porter, Dry Stout, Düsseldorf Altbier, ExtraSpecial/Strong Bitter (English Pale Ale), Foreign Extra Stout,

Northern English Brown Ale, Robust Porter,Special/Best/Premium Bitter, Standard/Ordinary Bitter

WLP023

WY1318 Wyeast London Ale III Ale Boddingtons 64-74 71-75 High 10%

American Amber Ale, English Barleywine, English IPA, ExtraSpecial/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

WY1332 Wyeast Northwest Ale AleHales Brewery inSeattle via Gales

Brewery UK65-75 67-71 High 10%

One of the classic ale strains from aNorthwest U.S. Brewery. It produces a malty

and mildly fruity ale with good depth andcomplexity.

American Amber Ale, American Barleywine, AmericanBrown Ale, American IPA, American Pale Ale, AmericanStout, Blonde Ale, Classic American Pilsner, Fruit Beer,

Imperial IPA, Spice, Herb, or Vegetable Beer

WY1335 Wyeast British Ale II Ale Adnam's ? 63-75 73-76 High 10% A classic British ale profile with good

flocculation and malty flavor characteristics. Itwill 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

WLP025

WY1338 Wyeast European Ale AleWisenschaftliche

Station #33862-72 67-71 High 10%

It produces a dense, rocky head duringfermentation, and can be a slow

to start and to attenuate. This yeast maycontinue to produce CO2 for an

extended period after packaging or collection.

A full-bodied strain, finishing very malty with acomplex flavor profile. This strain’s

characteristics are very desirable in Englishstyle brown ales and porters.

Baltic Porter, Düsseldorf Altbier, Northern German Altbier,Southern English Brown, Sweet Stout

WLP011

Strain[1]

Lab

Product Name

Species

Brewery Source

FermentatioTemp

Range (°F)

Apparant AttenuationRange (%)

Flocculation

AlcoholTolerance

Pitching/Fermentation notes

Notes

Best Styles

Same As

Availability

URL/Citation


2/16

WY1388 Wyeast Belgian Strong Ale AleDuvel (Moortgart)

via McEwans64-80 74-78 Low 12-13%

This alcohol tolerant strain will produce acomplex ester profile balanced nicely with

subtle phenolics. It may continue toproduce CO2 for an extended period after

packaging or collection.

The classic choice for brewing golden strongales. Malt flavors and aromas will remain even

with a well attenuated dry, tart finish.

Belgian Blond Ale, Belgian Golden Strong Ale, BelgianSpecialty Ale, Belgian Tripel, Bière de Garde,

Christmas/Winter Specialty Spiced Beer WLP570

WY1450 Wyeast Denny's Favorite 50 AleBrewTek CL-50 via

Denny Conn60-70 74-76 Low 10%

This terrific all-round yeast can be used for almost any style beer and is a mainstay of Mr.

Denny Conn (of homebrewing fame). It isunique 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 thePrivate Collection (PC). Now available year-

round.

American Amber Ale, American Barleywine, AmericanBrown Ale, American IPA, American Pale Ale, AmericanStout, 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

WY2450

WY1469 Wyeast West Yorkshire Ale Ale Timothy Taylor 64-72 67-71 High 9%Expect moderate nutty and stone-fruitesters.Reliably flocculent, producing

bright beer without filtration.

This strain produces ales with a full chewymalt flavor and character, but finishes dry,producing famously balanced beers. Best

used for the production of cask-conditionedbitters, ESB and mild ales.

Blonde Ale, English IPA, Extra Special/Strong Bitter (EnglishPale Ale), Oatmeal Stout, Southern English Brown,

Special/Best/Premium Bitter, Standard/Ordinary Bitter,Sweet Stout

Oct-Dec2011

WY1581 Wyeast PC Belgian Stout Ale 65-75 70-85 Medium 12%

Ferments to dryness and producesmoderate levels of esters without

significant phenolic or spicycharacteristics.

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

Jan-Mar 2012

WY1728 Wyeast Scottish Ale Ale McEwans 55-75 69-73 High 12%

Higher fermentation temperatures willresult in an increased ester profile. Tempsunder 60 stress this yeast into producing

smoky esters

Our Scottish ale strain is ideally suited for thestrong, 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, RussianImperial Stout, Scottish Export 80/-, Scottish Heavy 70/-,Scottish Light 60/-, Strong Scotch Ale, Wood-Aged Beer

WLP028

WY1737 Wyeast Flying Dog Ale Flying Dog 65-72 68-72Medium to

High

A typical primary fermentation should be

complete within 4 to 7 days and totalfermentation time can be as little as 16

days. Ensure proper wort aeration to allowfor complete attenuation.

A vigorous fermenter, producing ales with acomplex, malty profile.

A wide range of ale styles VSS

WY1742 Wyeast Swedish Ale AleJokkmokk in

Northern Sweden64-74 68-72 Medium 10% See WY1187

Wyeast 1742 and 1187 were available at thesame time. Wyeast had obtained the

Carnegie Porter yeast, propogated it, and soldit as 1742. Sometime later, they discovered it

was the same as Ringwood yeast, so theydiscontinued 1742.

See WY1187 WY1187,WLP005Not anymorebut same as

WY1187

WY1762 Wyeast Belgian Abbey II Ale Rochefort 65-75 73-77 Medium 12%Conditions beer very fast. Clean at the

low end, and supposedly is pretty fruity atthe warm end. Vigorous fertmenter.

An excellent yeast strain for use in Belgiandark strong ales. This strain has a relatively“clean profile” which allows a rich malt and

distinctive ethanol character to shine. Delicatedried fruit esters can be produced when usedat higher fermentation temperatures or in a

high gravity wort.

American Barleywine, Belgian Blond Ale, Belgian DarkStrong Ale, Belgian Golden Strong Ale, Belgian Specialty

Ale, Bière de Garde, Russian Imperial Stout, Strong Scotch Ale

WLP540

WY1764 Wyeast Rogue Pacman Ale Rogue 60-72 72-78 Medium-High 12%

John Maier (Rogue Brewmaster) says itloves a 60 degree ferment. Pacman isalcohol tolerant, flocculent, attenuates

well and will produce beers with little to nodiacetyl.

Very mild fruit complements a dry, mineralfinish making this a fairly neutral strain.

Pacman's flavor profile and performancemakes it a great choice for use i n 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, FruitBeer, Spice/Herb/or Vegetable Beer, Christmas/Winter

Specialty Spice Beer, Other Smoked Beer, Wood-Aged Beer

VSS, someretailers

WY1768 Wyeast PC English Special Bitter Ale Youngs Brewery 64-72 68-72 Very High 9%

Produces light fruit and ethanol aromas alongwith soft, nutty flavors. Exhibits a mild maltprofile with a neutral finish. Bright beers are

easily achieved without any filtration. It issimilar 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

PC Jul-Sep2011

WY1792 Wyeast Fat Tire Ale Ale New Belgium

WY1882 Wyeast PC Thames Valley II Ale 60-70 72-78 High 10%

This attenuative strain is also highlyflocculent resulting in bright beers not

requiring filtration. A thorough diacetyl restis recommended after fermentation is

complete.

This strain was originally sourced from a nowdefunct brewery on the banks of the river

Thames outside of Oxford, England. ThamesValley II produces crisp, dry beers with a richmalt profile and moderate stone fruit esters

Ordinary and Special Bitters, ESB, Northern English Brown,Robust Porter, Dry Stout, Foreign Extra Stout

PC Apr-Jun2011

WY1945 Wyeast NB NeoBritannia Ale 66-74 72-77 Medium-High

Excellent flocculation yields clear beer

and allows for cask-conditioning. Fermentat 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 wellfor 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 makesit a great match for hop-driven beers like bitter

and pale ale, but attenuative enough tohandle higher-gravity malty styles.

FromNorthernBrewer

WY1968 Wyeast London ESB Ale Ale Fullers 64-72 67-71 Very High 9%

Attenuation levels are typically less thanmost other yeast strains which results in aslightly sweeter finish. Ales produced withthis strain tend to be fruity, increasingly sowith higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl

rest is recommended after fermentation iscomplete. Bright beers are easily

achieved within days without any filtration.

A very good cask conditioned ale strain, thisextremely 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

WLP002

WY2000 Wyeast Budvar Lager Lager Budvar 48-56 71-75 Medium-High 9%

The Budvar strain has a nice malty nose withsubtle fruit tones and a rich malt profile on thepalate. It finishes malty but dry, well balanced

and crisp. Hop character comes through in thefinish.

Bohemian Pilsner, Classic American Pilsner, Dortmunder Export, Lite American Lager

WY2001 Wyeast Urquell Lager Lager Pilsner Urquelllager H-strain

48-56 72-76 Medium-High 9%

With a mild fruit and floral aroma this strainhas a very dry and clean palate with a full

mouthfeel and nice subtle malt character. Ithas a very clean and neutral finish.

Bohemian Pilsner WLP800

Strain[1]

Lab

Product Name

Species

Brewery Source

FermentatioTemp

Range (°F)


Flocculation

AlcoholTolerance


Notes

Best Styles

Same As

Availability

URL/Citation


3/16

WY2002 Wyeast Gambrinus Lager Lager Gambrinus lager

H-strain46-56 71-75 Medium-High 9%

Very mild floral aroma, nice lager character innose. Malt dominates profile with subtle

floral/fruit notes. Full, complex flavor profilewith full mouth feel. Finishes soft and smooth

with nice lingering maltiness.

Classic Rauchbier, Doppelbock, Dortmunder Export,Eisbock, Maibock/Helles Bock, Munich Dunkel, MunichHelles, Oktoberfest/Märzen, Schwarzbier (Black Beer),

Traditional Bock, Vienna Lager

commercial?

WY2007 Wyeast Pilsen Lager Lager Budweiser 48-56 71-75 Medium 9%

Wyeast 2007 is the classic American lager strain. This mild, neutral strain produces beers

with a nice malty character and a smoothpalate. It ferments dry and crisp with minimal

sulfur or diacetyl. Beers from this strain exhibitthe characteristics of the most popular lager in

America.

Classic American Pilsner, Dark American Lager, GermanPilsner (Pils), Lite American Lager, Premium American

Lager, Schwarzbier (Black Beer), Standard American Lager WLP840

WY2035 Wyeast American Lager Lager August Schell 48-58 73-77 Medium 9%

A complex and aromatic strain that can beused for a variety of lager beers. This strain is

an excellent choice for Classic AmericanPilsner beers.

Classic American Pilsner, Dark American Lager, Lite American Lager, Premium American Lager, Standard

American Lager

WY2042 Wyeast Danish Lager Lager Miller viaCarlsberg

46-56 73-77 Low 9%

This yeast is a good choice for Dortmund-style lagers. It will ferment crisp and dry with a

soft, rounded profile that accentuates hopcharacteristics.

Classic American Pilsner, Dark American Lager,Dortmunder Export, Lite American Lager, Munich Helles,

Premium American Lager, Standard American Lager WLP850

WY2105 Wyeast Rocky Mountain Lager Lager Coors 48-56 70-74 Medium-High 9%

Perfect for that "Banquet Style" beer, thislager strain, born high in the Colorado

Rockies, ferments well at cooler temperatureswith an emphasis on the malt finish. Will work

well for all North American lagers, lightpilsners and adjunct beers. Mild malty profile,

medium ester profile, well balanced.

VSS Jan-Mar 2008

WY2112 Wyeast California Lager Lager Anchor Brewing 58-68 67-71 High 9%

It retains lager characteristics attemperatures up to 65°F (18°C). This

strain is not recommended for coldtemperature fermentation.

This strain is particularly well suited for producing 19th century-style West Coast

beers with woody/minty hop flavor. Producesmalty, 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

WLP810

WY2124 Wyeast Bohemian Lager Lager Weihenstephan

34/7045-68 73-77 Medium-Low 9%

A versatile strain, that is great to use withlagers or Pilsners for fermentations in the45-55°F (8-12°C) range. It may also beused for Common beer production withfermentations at 65-68°F (18-20°C). Athorough diacetyl rest is recommended

after fermentation is complete.

This Carlsberg type yeast is the most widelyused lager strain in the world. This strain

produces a distinct malty profile with someester 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), TraditionalBock, Vienna Lager

WLP830, W34/70

WY2206 Wyeast Bavarian Lager Lager Weihenstephan

20646-58 73-77 Medium-High 9%

A thorough diacetyl rest is recommendedafter fermentation is complete.

Used by many German breweries to producerich, full-bodied, malty beers, this strain is a

good choice for bocks and dopplebocks.

Classic Rauchbier, Doppelbock, Eisbock, Maibock/HellesBock, Munich Dunkel, Oktoberfest/Märzen, Schwarzbier

(Black Beer), Traditional BockWLP820

WY2247 Wyeast European Lager Lager 46-56 73-77 Low 10%

This strain exhibits a very clean and dry flavor profile often found in aggressively hoppedlagers. Produces mild aromatics and slightsulfur notes typical of classic pilsners. Thisyeast is a good attenuator resulting in beers

with a distinctively crisp finish.

WY2252 Wyeast Rasenmäher Lager Lager 48-68 73-77 Low 9%

This versatile lager strain is an excellent

choice for brewing your favorite low alcohollawnmower beer. Fermentations at low

temperatures will produce clean lagers thataccentuate the malt character of the beer. Athigh temperatures this strain maintains muchof the lager character, but will also yield a mild

ester profile that compliments hop aromasand flavors.

WY2272 Wyeast PC Nor th Amer ican Lage r Lager Christian Schmidt

(Philadelphiabrewery)

52-58 70-76 High 9%

Traditional culture of North American andCanadian lagers, light pilsners and adjunctbeers. Mildly malty profile, medium ester

profile, well balanced. Malty finish.

California Common Beer, Classic American Pilsner,Premium American Lager, Standard American Lager

PC Apr-Jun2011

WY2278 Wyeast Czech Pils Lager Pilsner Urquell-D 50-58 70-74 Medium-High 9%

Sulfur produced during fermentation canbe reduced with warmer fermentation

temperatures 58°F (14°C) and willdissipate with conditioning.

Originating from the home of great Pilsners inthe Czech Republic, this classic Pilsner strain

will finish dry and malty. It is the perfectchoice for Pilsners and all malt beers.

Bohemian Pilsner

WY2308 Wyeast Munich Lager Lager Wisenschaftliche

Station #308(Munich)

48-56 70-74 Medium 9% A thorough diacetyl rest is recommended

after fermentation is complete.

This is a unique strain, capable of producingfine lagers. It is very smooth, well-rounded

and full-bodied.

Classic Rauchbier, Doppelbock, Eisbock, Maibock/HellesBock, Munich Dunkel, Oktoberfest/Märzen, Traditional Bock,

Vienna Lager WLP838

WY2352 Wyeast PC Munich Lager II Lager 52-62 72-74 Medium 10%

From a famous brewery in Munich, this strainis a low diacetyl and low sulfur aroma

producer. An excellent choice for malt drivenlagers.

Lager, Oktoberfest/Märzen, Munich Dunkel, Schwarzbier,Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock

PC Apr-Jun2012

WY2450 Wyeast PC Denny's Favorite 50 AleBrewTek CL-50 via

Denny Conn60-70 74-76 Low 10% See WY1450 See WY1450 See WY1450 WY1450

PC in thepast, nowWY1450

year round

WY2487 Wyeast PC Hella Bock Lager Ayinger 48-56 70-74 Medium 12%

Beers fermented with this strain willbenefit from a temperature rise for a

diacetyl rest at the end of primaryfermentation.

Direct from the Austrian Alps, this strain willproduce rich, full-bodied and malty beers with

a complex flavor profile and a great mouthfeel. Attenuates well while still leaving plenty

of malt character and body.

Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier,Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock

WLP833PC Jan-Mar

2012

WY2565 Wyeast Kölsch AleWeihenstephan

165, Köln(Päffgen?)

56-70 73-77 Low 10%

It produces low or no detectable levels of diacetyl. This yeast may also be used toproduce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F

(13-16°C) range. This powdery strainresults in yeast that remain in suspensionpost fermentation. It requires filtration or additional settling time to produce bright

beers.

This strain is a classic, true top cropping yeaststrain from a traditional brewery in Cologne,

Germany. Beers will exhibit some of the fruitycharacter of an ale, with a clean lager like

profile.

American Wheat or Rye Beer, Berliner Weisse, Bière deGarde, Cream Ale, Düsseldorf Altbier, Fruit Beer, Kölsch,Northern German Altbier, Spice, Herb, or Vegetable Beer

WY2575 Wyeast PC Kölsch II Ale

WeihenstephanW165

55-70 73-77 Low 10%

It has Low or no detectable diacetylproduction and will also ferment well atcolder 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 maltfinish.

Kölsch , Nor th ern Ge rman Al tb ier , Dü sse ldo rf Al tb ier WLP0 03

Strain[1]

Lab

Product Name

Species

Brewery Source

FermentatioTemp

Range (°F)


Flocculation

AlcoholTolerance


Notes

Best Styles

Same As

Availability

URL/Citation


4/16

WY2633 Wyeast Octoberfest Lager Blend Lager 48-58 73-77 Medium-Low 9%

This blend of lager strains is designed toproduce a rich, malty, complex and full bodiedOctoberfest style beer. It attenuates well while

leaving plenty of malt character andmouthfeel. This strain is low in sulfur

production.

Baltic Porter, Classic Rauchbier, Oktoberfest/Märzen,Vienna Lager

WY2782 Wyeast PC Staro Prague Lager Lager via Paddock Wood

in Canada50-58 70-74 Medium 11%

This yeast will help create medium to full bodylagers with moderate fruit and bready maltflavors. The balance is slightly toward malt

sweetness and will benefit from additional hopbittering. 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

PC Jul-Sep2011

WY3056 Wyeast Bavarian Wheat Blend Ale 64-74 73-77 Medium 10%

Proprietary blend of a top-fermenting neutralale strain and a Bavarian wheat strain. The

complex esters and phenolics from the wheatstrain are nicely softened and balanced by the

neutral ale strain.

Subtle German style wheat beer

WY3068 Wyeast Weihenstephan Weizen Ale Weihenstephan 68 64-75 73-77 Low 10%

This famous German yeast is a strain used inthe production of traditional, authentic wheat

beers. It produces the banana and clove nosetraditionally associated with German wheatbeers and leaves the desired cloudy l ook of

traditional German wheat beers.

German Wheat Beer WLP300

WY3191 Wyeast Ber liner -We isse Blend Ale /Lacto 68-72 73-77 Low 6%

This blend includes a German ale strain withlow ester formation and a dry, crisp finish. The

Lactobacillus included produces moderatelevels of acidity. The unique Brettanomycesstrain imparts a critical earthy characteristicthat is indicative of a true Berliner Weisse.

When this blend is used, expect a slow startto fermentation as the yeast and bacteria inthe 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 extremelylow hopping rates.

WY3278 Wyeast Belgian Lambic Blend Ale 63-75 70-80 Variable 11%

This blend contains yeast and bacteriacultures important to the production of

spontaneously fermented beers of the Lambicregion. Specific proportions of a Belgian styleale strain, a sherry strain, two Brettanomyces

strains, a Lactobacillus culture, and aPediococcus culture produce the desirable

flavor components of these beers as they arebrewed in West Flanders. Propagation of thisculture is not recommended and will result ina change of the proportions of the individualcomponents. This blend will produce a very

dry beer due to the super-attenuative natureof the mixed cultures.

WY3333 Wyeast German Wheat AleWeihenstephan

66?63-75 70-76 High 10%

Large clove and phenolic aroma and flavor,with minimal banana. Refreshing citrus andapricot notes. Crisp, drinkable hefeweizen.Less flocculent than WLP300, and sulfur

production is higher.

WLP380

WY3463 Wyeast Forbidden Fruit Ale

Hoegaarden(assumed to befrom Verboden

Vrucht)

63-76 72-76 Low 12%

A widely used strain in the production of Witbier and Grand Cru. This yeast will

produce spicy phenolics which are balancednicely by a complex ester profile. The subtle

fruit character and dry tart finish willcomplement wheat malt, orange peel and

spice additions typical of Wits.

WLP720

WY3522 Wyeast Belgian Ardennes Ale Achouffe 65-76 72-76 High 12%

One of the great and versatile strains for theproduction of classic Belgian style ales. This

strain produces a beautiful balance of delicatefruit esters and subtle spicy notes; with neither

one dominating. Unlike many other Belgian

style strains, this strain is highly flocculent andresults in bright beers.

WLP550

WY3538 Wyeast Leuven Pale Ale Ale Corsendonk-Bocq 65-80 75-78 High 12%

This vigorous top fermenting Belgian stylestrain produces a distinct spicy character

along with mild esters. Phenolics developedduring fermentation may dissipate with

conditioning. This strain is an excellent choicefor a variety of Belgian beer styles including

pales, dubbels and brown ales.

PC Jul-Sep2011

WY3638 Wyeast Bavarian Wheat AleWeihenstephan

17564-75 70-76 Low 10%

This strain produces a classic German-stylewheat beer, with moderately high, spicy,phenolic overtones reminiscent of cloves.

Former Yeast Lab W51 yeast strain, acquiredfrom Dan McConnell.

WLP351

WY3655 Wyeast Belgian Schelde Ale Ale 62-74 73-77 Medium 11%

From the East Flanders - Antwerpen region of Belgium, this unique top fermenting yeast

produces complex, classic Belgian aromasand flavors that meld well with premium

quality pale and crystal malts. Well roundedand smooth textures are exhibited with a full

bodied malty profile and mouthfeel.

Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel andTripel, Belgian Strong Golden and Dark Ales, Belgian

Blonde Ale, Flanders Brown/Oud Bruin

PC Oct-Dec2011

http://www.wyeastlab.com/vssprogram.cfm?website=2

Strain[1] Lab Product Name Species Brewery SourceFermentatio

TempRange (°F)


Flocculation Alcohol

TolerancePitching/Fermentation notes Notes Best Styles Same As Availability

URL/Citation


5/16

WY3711 Wyeast French Saison Ale Brassiere Thiriez 65-83 85-95 Low 12%

Very temperature tolerant, very fast, veryvery highly attenuative. Lower in overall

ester production compared to other saisonyeasts, less fruit and subtle spice.

Awesome with hops.

A very versatile strain that produces Saison or farmhouse style biers as well as other Belgianstyle beers that are highly aromatic (estery),

peppery, spicy and citrusy. This strainenhances the use of spices and aroma hops,

and is extremely attenuative but leaves anunexpected silky and rich mouthfeel. Thisstrain can also be used to re-start stuckfermentations or in high gravity beers.

Belgian Blond Ale, Belgian Dark Strong Ale, Belgian GoldenStrong Ale, Belgian Specialty Ale, Bière de Garde, Saison

WY3724 Wyeast Belgian Saison Ale Saison du Pont 70-95 76-80 Low 12%

This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complexaromatics, 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 fermentationtemperatures. This strain is notorious for a

rapid and vigorous start to fermentation, onlyto stick around 1.035 S.G. Fermentation willfinish, 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 NOT WLP565

WY3725 Wyeast Bière de Garde AleSoy-Erezee,

Belgium. Fantome70-84 74-79 Low 12%

Low to moderate ester production with subtlespiciness. 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

WY3726 Wyeast Farmhouse Ale Ale Blaugies, Belgium 70-95 74-79 Variable 12%

This strain produces complex esters balancedwith earthy/spicy notes. Slightly tart and dry

with a peppery finish. A perfect strain for

farmhouse ales and saisons.

PC Oct-Dec2011, Oct-Dec 2013

WY3739 Wyeast PC Flanders Golden Ale Ale 64-80 74-78 Medium-Low 12%

This well balanced strain from northernBelgium will produce moderate levels of

both fruity esters and spicy phenols whilefinishing dry with a hint of malt.

Robust & versatile strain that performs nicelyin 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.

WY3763 Wyeast Roeselare Ale Blend Blend Rodenbach 65-85 80 Variable 11%

Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctivepie cherry sourness. Aging up to 18 months isrequired for a full flavor profile and acidity todevelop. Specific proportions of a Belgian

style ale strain, a sherry strain, twoBrettanomyces strains, a Lactobacillus

culture, and a Pediococcus culture producethe 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 mixedcultures.

WY3787 Wyeast Trappist High Gravity Ale Westmalle 64-78 74-78 Medium11-12% or

Higher

More ester development via underpitchingand/or higher fermentation temperature.80+ Fermentation temperature results in

aggressive, highly attenuative yeastcharacter

Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol

tolerant (up to 15% ABV).Belgian Blonde/Dubbel/Tr ippe l/Golden Strong/Quadrupel WLP530

WY3789 Wyeast PC Trappist Blend Ale/Brett 68-85 75-80 Medium 12%

Phenolics, mild fruitiness and complexspicy notes develop with increased

fermentation temperatures. Subdued butclassic Brett character.

A unique blend of Belgian Saccharomycesand Brettanomyces for emulating Trappist

style beer from the Florenville region inBelgium.

Belgian Specialty Ale, Belgian Pale Ale, Flanders Red, OudBruin

Jan-Mar 2011

WY3822 Wyeast Dutch Castle AleBrouwerij VanHonsebrouck

65-80 74-79 Medium 12%

Spicy, phenolic, and tart in the nose. Very tartand dry on the palate. Phenols and esters wellbalanced, with a very dry and complex finish.

High acid producer.

Belgian Dark Strong Ale, Flanders Brown Ale/Oud Bruin,Saison

WY3864 WyeastCanadian/Belgian Ale

Yeast Ale Unibroue 65-80 75-79 Medium 12%

This strain has a classic profile producing mildphenolics which increase with higher

fermentation temperatures. It has a low ester profile with a dry, slightly tart finish. This strain

is alcohol tolerant while producing complex &well balanced beers.

WY3942 Wyeast Belgian Wheat AleEsen, Belgium (De

Dolle)64-74 72-76 Medium 12%

Isolated from a small Belgian brewery, thisstrain produces beers with moderate esters

and minimal phenolics. Apple, bubblegum andplum-like aromas blend nicely with malt andhops. This strain will finish dry with a hint of

tartness.

WY3944 Wyeast Belgian Witbier AleHoegaarden/ Celis

White62-75 72-76 Medium 11-12%

This versatile witbier yeast strain can be usedin a variety of Belgian style ales. This strainproduces a complex flavor profile dominatedby spicy phenolics with low to moderate ester

production. It is a great strain choice whenyou want a delicate clove profile not to be

overshadowed by esters. It will ferment fairlydry with a slightly tart finish that complimentsthe use of oats, malted and unmalted wheat.

This strain is a true top cropping yeastrequiring full fermenter headspace of 33%.

WLP400

WY4007 WyeastMalo-lactic Blend

(Leuconostoc oenos)Malo-Lactic

55-90

Our blend is recommended for any winerequiring malic acid reduction. This blend willcover a broad range of temperature and pH

conditions.


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6/16

WY4021 Wyeast Pasteur Champagne Wine 55-75 NA Medium 17%

Used in many white wine fermentations andalso some red wines. Also used for secondary

fermentation of barley wine. Ferments crispand dry, ideal for base wines in champagne

making. Low foaming, excellent barrelfermentation, good flocculating

characteristics.

WY4028 Wyeast Chateau Red Wine 55-90 NA Medium-High 14%

Ideal for red or white wines, which maturerapidly with Beaujolais type fruitiness, and for bigger reds requiring aging. Low foaming, low

sulfur production over a broad range of temperatures.

WY4134 Wyeast Saké #9 Sake 60-75 NA Low 14%

Sake #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based

beverages). Full bodied profile, silky andsmooth on palate with low ester production.

WY4184 Wyeast Sweet Mead Mead 65-75 NA Medium 11%

One of two strains for mead making. Leaves2-3% residual sugar in most meads. Rich,

fruity profile complements fruit meadfermentation. Use additional nutrients for

mead making.

WY4242 Wyeast Chablis Wine 55-75 NA Medium 12-13%

Produces extremely fruity profile, high ester formation, bready aromas with vanilla notes.

Allows fruit character to dominate aroma andflavor profile. Finishes slightly sweet and soft.

WY4244 Wyeast Chianti Wine 55-75 NA Medium 14%

Rich, very big and bold, well rounded profile.Nice soft fruit character with dry crisp finish.

Excellent choice for most Italian grapevarieties.

WY4267 Wyeast Bordeaux Wine 60-90 NA Medium-Low 14%Produces distinctive intense berry, grahamcracker nose. Jammy, rich, very smooth

complex profile, slightly vinuous. Well suitedto higher sugar content musts.

WY4347 Wyeast Eau de Vie Spirits 65-80 NA Low 21%

A very good choice for alcohol tolerance andstuck fermentations. Produces a very clean,

dry profile, low ester formation and other volatile aromatics.

WY4366 Wyeast Distillers M-Strain Spirits 65-80 NA Low 20%

For malt-based high gravity fermentations.Very clean and smooth profile. Produces

enzymes to break down complex sugars for fermentation.

WY4632 Wyeast Dry Mead Mead 55-75 NA Medium-Low 18%

Best choice for dry mead. Used in manyaward winning meads. Low foaming with little

or no sulfur production. Use additionalnutrients for mead making.

WY4766 Wyeast Cider Cider 60-75 NA Low 12%

Crisp and dry fermenting yeast with big, fruityfinish. Creates a nice balance for all types of

apples, pears, and other fruit. Allows fruit

character to dominate the profile.

WY4767 Wyeast Port Wine Wine 60-90 NA Medium-Low 14%

Mild toast and vanilla nose. Mild fruit profilewith balanced depth and complexity. Very dryfinish. Dry red and white wines, add brandyfor classic ports. Also used for big red wines

and high sugar musts.

WY4783 Wyeast Rüdesheimer Wine 55-75 NA Medium 14%

Produces distinct Riesling character. Richflavor, creamy, fruity profile with nice dry finish

and a hint of Riesling sweetness in theaftertaste.

WY4946 Wyeast Zinfandel Wine 60-85 NA Medium-Low 18%

Dominating, strong fermentationcharacteristics. Alcohol tolerant to 18% (v/v).Ideal for Zinfandel, Pinot Noir, Syrah, or anyhigh sugar must. Good choice for restarting

stuck fermentations.

WY5112 Wyeast Brettanomyces bruxel lens is Brett 60-75 Very High Medium 12%

This strain of wild yeast was isolated frombrewery cultures in the Brussels region of Belgium. It produces the classic “sweaty

horse blanket” character of indigenous beers

such as gueuze, lambics and sour brownsand may form a pellicle in bottles or casks.The strain is generally used in conjunction

with S. cerevisiae, as well as other wild yeastand lactic bacteria. At least 3-6 months agingis generally required for flavor to fully develop.

Flanders Red Ale, Fruit Lambic, Gueuze, Straight(Unblended) Lambic

WLP650? (http:

//funkfactorybrewing.blogspot.com/2013/06/brett-strain-guide.html suggests not)

WY5151 WyeastPC Brettanomyces

clausseniiBrett 60-75 80 Low 12%

B. clausenii can be used as a primarystrain; however it is typically inoculated inconjunction with other yeasts and lacticacid bacteria. A pellicle may develop in

bottles or casks during conditioning.

Isolated from English stock ale, this wild yeastproduces 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 inconjunction with other yeasts and lactic acidbacteria. A pellicle may develop in bottles or

casks during conditioning.

Lambics, Geuze, Fruit Lambic, Flanders Red AlePC Apr-June

2010

WY5335 Wyeast Lactobacillus

Souring

Bacteria 60-95 NA NA 9%

Lactic acid bacteria isolated from a Belgianbrewery. This culture produces moderatelevels 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 hopcompounds.

WLP677?


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7/16

WY5526 Wyeast Brettanomyces l ambicus Brett 60-75 Very High Medium 12%

This is a wild yeast strain isolated fromBelgian lambic beers. It produces a piecherry-like flavor and sourness along withdistinct “Brett” character. A pellicle may formin bottles or casks. To produce the classicBelgian character, this strain works best inconjunction with other yeast and lacticbacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.

WLP653?

WY5733 Wyeast PediococcusSouringBacteria

60-95 NA NA 9%

Lactic acid bacteria used in the production of Belgian style beers where additional acidity is

desirable. Often found in gueuze and other Belgian style beer. Acid production will

increase with storage time. It may also cause“ropiness” and produce low levels of diacetyl

with extended storage time.

WY9093 Wyeast Imperial Blend Ale 68-75 75-80 Medium-Low 12-14%

This unique blend of strains is designed toferment higher gravity worts used in producingany style of Imperial beer. The results will bea rich, malty, full bodied beer with notes of

citrus & fruity esters. Even with a high startinggravity your Imperials will have a relatively dry

finish.

WY9097 Wyeast PC Old Ale Blend Ale 68-75 75-80 Medium 12-14%

To bring you a bit of English brewing heritagewe developed the “Old Ale” blend. It includesan attenuative ale strain along with a smallamount of Brettanomyces. The blend will

ferment well in dark worts, producing fruitybeers with nice complexity. The

Brettanomyces adds a pie cherry-like flavor and sourness during prolonged aging.

Strong Ale, Old Ale, English Barleywine

tbd Wyeast (Midwest) Headwaters Ale Ale

Clean, neutral yeast profile with goodattenuation and good flocculation

characteristics. Malt accentuating and hopforward. The attenuation of the strain leavesbeers crisp. We consider the strain a clean

best-of-all-worlds ale strain.

Suggested for American Amber Ales, AmericanBarleywines, American Brown Ales, American IPAs,

American Pale Ales, American Stouts, American Porters,Cream Ales, Dry Stouts, Fruit Beers, Imperial IPAs, and Irish

Red Ales.

not yet?

noneassigned

Wyeast (Austin) Greenbelt Ale 65-72 74-78 High 10%

Greenbelt is an American ale strain that

complements hop-driven beers with fruity andfloral aromas. Good attenuation and high

flocculation characteristics make Greenbeltclean and versatile.

WYEr1A Wyeast Oenococcus oeniMalo-Lactic

70-90

Er1A is a great choice for most wines,excellent choice for red wines. This strain

was isolated for its tolerance to low pHconditions.

WYEr2d Wyeast Oenococcus oeni

Malo-

Lactic 55-75

Ey2d is suggest for white wines. This strain

has been selected for its tolerance to lowcellar temperatures.

Add more from http://www.wyeastlab.com/vss-archive.

cfm?website=1

WLP001WhiteLabs

California Ale Yeast Ale Sierra Nevada 60-72 73-77 Medium-Low 11%

Produces diacetyl and fusels if reproduction stage is over 71f or excessively underpitched. Poor



66) fermentations.




Most American Styles WY1056

WLP002WhiteLabs

English Ale Yeast Ale Fullers 65-68 63-70 Very High Medium

A classic ESB strain from one of England'slargest independent breweries. This yeast willleave a beer very clear, and will leave some

residual sweetness.

English style ales including milds, bitters, porters, andEnglish style stouts.

WY1968

WLP003White

LabsGerman Ale II Ale

Weihenstephan

W165

65-70 73-80 Medium MediumStrong sulfur component will reduce with

aging. Does not ferment well under 62f

Clean, but with more ester production than

WLP029.

Kölsch, Alt, and German style Pale Ales. WY2575 May/June?

WLP004WhiteLabs

Irish Ale Yeast Ale Guinness 65-68 69-74 Medium-High Medium-High

This is the yeast from one of the oldest stoutproducing breweries in the world. It produces

a slight hint of diacetyl, balanced by a lightfruitiness and slight dry crispness.

Irish ales, stouts, porters, browns, reds and a veryinteresting pale ale.

WY1098

WLP005WhiteLabs

British Ale Yeast Ale Pripps 65-70 67-74 High MediumThis yeast is a little more attenuative than

WLP002. Like most English strains, this yeastproduces malty beers.

English style ales including bitter, pale ale, porter, andbrown ale.

WY1187

WLP006WhiteLabs

Bed ford Br itish *Pla t* Ale Charles Wells 65-70 72-80 High Medium

Ferments dry and flocculates very well.Produces a distinctive ester profile. Good

choice for most English style ales includingbitter, pale ale, porter, and brown ale

Jul/Aug2011&2012

WLP007WhiteLabs

Dry English Ale Yeast Ale Whitbread - dry 65-70 70-80 Medium-High Medium-HighIf fermentation is colder than 66 diacetyl

rest is recommended




WY1098

WLP008WhiteLabs

East Coast Ale Yeast Ale Sam Adams 68-73 70-75 Medium-Low Medium

Our "Brewer Patriot" strain can be used toreproduce many of the American versions of classic beer styles. Similar neutral character

of WLP001, but less attenuation, lessaccentuation of hop bitterness, slightly lessflocculation, and a little tartness. Very clean

and low esters.

golden, blonde, honey, pales and German alt style ales


TempRange (°F)




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8/16

WLP009WhiteLabs

Australian Ale Yeast *Plat* Ale Coopers 65-70 70-75 High Medium

Produces a clean, malty beer. Pleasant ester character, can be described as "bready." Can

ferment successfully, and clean, at higher temperatures. This yeast combines good

flocculation with good attenuation.

Mar/Apr 2010&2011&

WLP010White

Labs Anniversary Ale Blend Ale

WLP001, WLP002,

WLP004, WLP810

65-70 75-80 Medium Medium

White Labs started in 1995 with 5 strainsavailable 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 havecrafted a blend using unique proportions of

WLP001 California Ale Yeast, WLP002English Ale Yeast, WLP004 Irish Ale Yeast,and WLP810 San Francisco Lager Yeast. A

truly unique blend that will test a brewersimagination! For a limited time only.

WLP011WhiteLabs

European Ale Yeast AleWisenschaftliche

Station #33865-70 65-70 Medium Medium

Malty, Northern European-origin ale yeast.Low ester production, giving a clean profile.

Little to no sulfur production. Low attenuationhelps to contribute to the malty character.

Alt, Kolsch, malty English ales, and fruit beers WY1338

WLP013WhiteLabs

London Ale Yeast AleWorthington White

Shield66-71 67-75 Medium Medium

Does not flocculate as much as WLP002and 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. WY1028

WLP022WhiteLabs

Essex A le Yeast *Plat * A le Ridley's Ale 66-70 71-76Meditum to

HgihMedium

Good top fermenting yeast strain, is wellsuited for top cropping (collecting). Doesnot flocculate as much as WLP002 and

WLP005.

Flavorful British style yeast. Drier finish thanmany British ale yeast. Produces slightly fruity

and bready character.Classic British milds, pale ales, bitters, and stouts.

Jan/Feb2012

WLP023White

Labs

Burton Ale Yeast Ale Henley of Thames 68-73 69-75 Medium Medium

From the famous brewing town of Burtonupon Trent, England, this yeast is packed with

character. It provides delicious subtle fruityflavors like apple, clover honey and pear.

All English styles, IPA's, bitters, and pales. Excellent inporters and stouts.

WY1275

WLP025WhiteLabs

Southwold Ale Adnam's ? 63-75 73-76 HighSlight sulfur is produced during

fermentation, which will disappear withaging.

From Suffolk county, England. This yeastproduces complex fruit and citrus flavors.

Great for British bitters and pale ales. WY1335 Nov/Dec

WLP026WhiteLabs

Premium Bitter Ale Marstons 67-70 70-75 Medium MediumFerments strong and dry. Good for high

gravity beers.From Staffordshire, England. Fermentationgives a mild, but complex, estery character.

English style bitters, milds, ESBs, porters, stouts, and barleywines.

May/June

WLP028WhiteLabs

Edinburgh Scottish AleYeast

Ale McEwans 65-70 70-75 Medium Medium-High

Ferments slow under 60f but producessignature smokey ester produces

excessive diacetyl when fermented over 65f, recommended diacetyl rest

Scotland is famous for its malty, strong ales.This yeast can reproduce complex, flavorful

Scottish style ales. This yeast can be aneveryday strain, similar to WLP001. Hop

character is not muted with this strain, as it iswith WLP002.

All Scottish Styles WY1728

WLP029WhiteLabs

German Ale/ Kölsch Yeast Ale PJ Fruh 65-69 72-78 Medium MediumDoes not do well under 62f unless already

active

From a small brewpub in Cologne, Germany. Accentuates hop flavors, similar to WLP001.The slight sulfur produced during fermentation

will disappear with age and leave a super clean, lager like ale.

Kölsch and Alt style beers. Good for light beers like blondand honey.

WLP036 WhiteLabs

Dusseldorf Alt Yeast Ale Dusseldorf (ZumUerige)

65-69 65-72 Medium Medium

Traditional Alt yeast from Dusseldorf,

Germany. Produces clean, slightly sweet altbeers. Does not accentuate hop flavor as

WLP029 does.

American Wheat or Rye Beer, Berliner Weisse, Bière deGarde, Düsseldorf Altbier, Kölsch,Northern German Altbier

WY1007

WLP037WhiteLabs

Yorkshi re Square *P la t* A le Samual Smith 65-69 68-72 High Medium-HighThis yeast produces a beer that is malty, butwell-balanced. Expect flavors that are toasty

with malt-driven esters.English pale ales, English brown ales, and mild ales.

Nov/Dec2010&2012

WLP038WhiteLabs

Manchester Ale Yeast*Plat*

Ale Newcastle 65-70 70-74 Medium-High Medium-High

Top-fermenting strain that is traditionally goodfor top-cropping. Moderately flocculent with aclean, dry finish. Low ester profile, producing

a highly balanced English-style beer.

Jan/Feb2010

WLP039WhiteLabs

East Midlands(Nottingham) Ale Yeast

*Plat* Ale

Notthingham DryYeast

66-70 73-82 Medium-High MediumMedium to low fruit and f usel alcohol

production. Well suited for top cropping.British style ale yeast with a very dry finish. pale ales, ambers, porters, and stouts.

Sept/Oct2010&2012

WLP041WhiteLabs

Pacific Ale Yeast Ale Red Hook ? 65-68 65-70 High Medium

A popular ale yeast from the PacificNorthwest. The yeast will clear from the beer

well, and leave a malty profile. More fruitythan WLP002,

English style milds, bitters, IPA, porters, and stouts.

WLP051WhiteLabs Ca lifornia Ale V Yeast Ale Anchor Liberty 66-70 70-75 Medium-High Medium-High

From Northern California. This strain is morefruity than WLP001, and slightly more

flocculent. Attenuation is lower, resulting in afuller bodied beer than with WLP001.

WY1272

WLP060WhiteLabs

American Ale Yeast Blend AleWLP001, WLP051,

WLP81068-72 72-80 Medium Medium-High

Our most popular yeast strain is WLP001,California Ale Yeast. This blend celebrates the

strengths of California- clean, neutralfermentation, versatile usage, and adds two

other strains that belong to the same'clean/neutral' flavor category. The additionalstrains create complexity to the finished beer.

This blend tastes more lager like thanWLP001. Hop flavors and bitterness areaccentuated, but not to the extreme of

California. Slight sulfur will be producedduring fermentation.

WLP072WhiteLabs

French A le Yeast *Plat * A le Brasserie Duyck? 63-73 68-75 Medium-High

. Low to moderate esters, whenfermentation 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 beersMay/Jun

2010&2012

WLP076WhiteLabs

Albion Ale Yeast *Plat* AleMay/June

2013

https://yeastbuddy.wordpress.com/2012/11/29/2-new-strains-part-of-2013-platinum-schedule/


TempRange (°F)




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9/16

WLP080WhiteLabs

Cream A le Yeast B lend A le 65-70 75-80 Medium Medium-High

This is a blend of ale and lager yeast strains.The strains work together to create a clean,

crisp, light American lager style ale. Apleasing estery aroma may be perceived from

the ale yeast contribution. Hop flavors andbitterness are slightly subdued. Slight sulfur

will be produced during fermentation, from thelager yeast.

WLP085White

Labs

sbiswas Ale 68-72 69-76 Medium-High 5-10%

A blend of British ale yeast strains, designedto add complexity to your ale. Moderate

fruitiness and mineral-like, with little to no

sulfur. Drier than WLP002 and WLP005, butwith similar flocculation properties.

English Pale Ale, Bitter, Porter, Stout, and India Pale Ale. AHS

http://www.austinhomebrew.com/product_info.

php?products_id=11236

WLP090WhiteLabs

San D iego Super Yeast Ale 65-68 76-83 Medium-High High

A super clean, super-fast fermentingstrain. A low ester-producing strain thatresults in a balanced, neutral flavor and

aroma profile. Alcohol-tolerant. Similar toCalifornia Ale Yeast WLP001 but it

generally ferments faster.

after NHC2011

WLP099WhiteLabs

Super High Gravity AleYeast

Ale Thomas Hardy 65-69 >80 Medium Very HighSlow ferment, ferment low or risk

excessive bad yeast esters

Can ferment up to 25% alcohol. FromEngland. Produces ester character thatincreases with increasing gravity. Maltcharacter dominates at lower gravities.

Extreme beers

WLP250WhiteLabs

American Pub Ale Yeast Ale 58-73 75 Medium-High 10%

...really nice body on the beer. It shows mildlyfruity ale flavors on beers that don't have alot

of ingredient induced flavor. We also noticed aflavor accentuation, meaning that it seemed to

make hoppy beers a little more hoppy andmalty 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 perfecthouse strain. We have tested it on everything from a RyeIPA to a Blonde ale and everything in between, we even

brewed a California Common with it.

RebelBrewer http: //www.

rebelbrewer.com/shoppingcart/p

WLP295 WhiteLabs

Pacific Coast Lager Yeast Lager 50-55 70-78 Medium 5-10% It is a strong fermentor, produces slightsulfur, and low diacetyl.

This yeast is characterized by a clean, slightmalty finish and balanced aroma.

AHShttp://www.austinhomebrew.com/advanced_sea

WLP299WhiteLabs

Persica (Columbia) AleYeast

Ale 68-78 70-80 Medium-High 8-12%This strain has good diacetyl reduction

capability.

From the Pacific Northwest, this strain isfruitier than WLP001 with peach/apricot notes

with a slightly lower attenuation. AHS

http://www.austinhomebrew.com/product_info.php?products_id=13305

WLP300WhiteLabs

He fewe izen Ale Yeast Ale Weihenstephan 68 68-72 72-76 Low Medium

This famous German yeast is a strain used inthe production of traditional, authentic wheat

beers. It produces the banana and clove nosetraditionally associated with German wheatbeers and leaves the desired cloudy l ook of

traditional German wheat beers.

German Wheat Beer WY3068

WLP320WhiteLabs

American Hefeweizen AleYeast

Ale Zum Uerige 65-69 70-75 Low Medium

This yeast is used to produce the Oregonstyle American Hefeweizen. Unlike WLP300,this yeast produces a very slight amount of

the banana and clove notes. It produces somesulfur, but is otherwise a clean fermenting

yeast, which does not flocculate well,producing a cloudy beer.

WLP351WhiteLabs

Bavarian Weizen Yeast*Plat*

AleWeihenstephan

17566-70 73-77 Low Medium

This strain produces a classic German-stylewheat beer, with moderately high, spicy,phenolic overtones reminiscent of cloves.

Former Yeast Lab W51 yeast strain, acquiredfrom Dan McConnell.

WY3638, Yeast Lab W51Mar/Apr

2010&2011&

WLP380WhiteLabs

Hefeweizen IV Ale Yeast AleWeihenstephan

66?66-70 73-80 Low Medium

Large clove and phenolic aroma and flavor,with minimal banana. Refreshing citrus andapricot notes. Crisp, drinkable hefeweizen.Less flocculent than WLP300, and sulfur

production is higher.

WY3333

WLP400WhiteLabs

Be lgian Wit Ale Yeast Ale Hoegaarden 67-74 74-78 Medium MediumSlightly phenolic and tart, this is the original

yeast used to produce Wit in Belgium.WY3944

WLP410WhiteLabs

Belgian Wit II Ale Yeast*Plat*

Ale Moortgat Brouwerij 67-74 70-75 Medium MediumLess phenolic than WLP400, and more spicy.

Will leave a bit more sweetness, andflocculation is higher than WLP400.

Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.May/June

2011&2012

WLP500

White

Labs Trappist Ale Yeast Ale Chimay 65-72 75-80

Medium to

Low High

From one of the few remaining Trappistbreweries remaining in the world, this yeast

produces the distinctive fruitiness and plumcharacteristics.

Belgian Blonde/Dubbel/Tr ippe l/Golden Strong/Quadrupel WY1214

WLP510WhiteLabs

Belgian Bastogne AleYeast *Plat*

Ale Orval 66-72 74-80 Medium High

A high gravity, Trappist style ale yeast.Produces dry beer with slight acidic finish.More ‘clean’ fermentation character than

WLP500 or WLP530. Not as spicy asWLP530 or WLP550.

Belgian Blonde/Dubbel/Trippel/Golden Strong/QuadrupelJan/Feb

2012

WLP515WhiteLabs

Antwerp Ale Yeast *Plat* Ale De Koninck 67-70 73-80 Medium Medium

Clean, almost lager like Belgian type aleyeast. Good for Belgian type pales ales andamber ales, or with blends to combine with

other Belgian type yeast strains. Biscuity, alelike aroma present. Hop flavors and bitternessare accentuated. Slight sulfur will be producedduring fermentation, which can give the yeast

a lager like flavor profile.

Belgian Pale/Amber Nov/Dec

2010&2012

WLP530WhiteLabs

Abbey Ale Yeast Ale Westmalle 60-85 75-88 Medium-High High

More ester development via underpitchingand/or higher fermentation temperature.80+ Fermentation temperature results in

aggressive, highly attenuative yeast

character

Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol

tolerant (up to 15% ABV).Belgian Blonde/Dubbel/Tr ippe l/Golden Strong/Quadrupel WY3787

WLP540WhiteLabs

Abbey IV Ale Yeast *Plat* Ale Rochefort 66-72 74-82 Medium HighConditions beer very fast. Clean at the

low end, and supposedly is pretty fruity atthe warm end. Vigorous fertmenter.

An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and

specialty beers. Fruit character is medium, inbetween WLP500 (high) and WLP530 (low).

Less estery and more subtle for Belgian strain

Belgian Blonde/Dubbel/Tr ippe l/Golden Strong/Quadrupel WY1762Jul/Aug

2011&2012


TempRange (°F)




URL/Citation


10/16

WLP545WhiteLabs

Belgian Strong Ale *Plat* AlePossibly Du Bocq?

-- Sacc66-72 78-85 Medium High

From the Ardennes region of Belgium, thisclassic 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.

WLP550WhiteLabs

Belgian Ale Yeast Ale Achouffe 68-78 78-85 Medium Medium-HighPhenolic and spicy flavors dominate theprofile, with less fruitiness then WLP500.

Saisons, Belgian Ales, Belgian Reds, Belgian Browns, andWhite Beers

WY3522

WLP560WhiteLabs

Classic Saison Yeast Blend Ale 68-78 70-75 Medium 5-10%

This Saison blend that marries both earthy,spicy notes with fruity ester production. Slightclove-like characteristic in finished beer flavor

and aroma.

Saisons AHS

http://www.austinhomebrew.com/product_info.php?products_id=13303

WLP565WhiteLabs

Be lgian Sais on I Yeast AleSaison Dupont (old

strain)68-90 65-75 Medium Medium

Higher temperatures will help yeast finishout

Classic Saison yeast from Wallonia. Itproduces 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 NOT WY3724

WLP566WhiteLabs

Belgian Saison II Yeast*Plat*

AleVieille ProvisionSaison Dupont

(new strain)68-90 78-85 Medium Medium

Higher temperatures will help yeast finishout

Saison strain with more fruity ester productionthan with WLP565. Moderately phenolic, with

a clove-like characteristic in finished beer flavor and aroma. Ferments faster than

WLP565.

Saisonshttp://www.themadfermentation

WLP568WhiteLabs

Belgian Style Saison AleYeast Blend

AleWLP565 WLP566

?70-80 70-80 Medium Medium

This blend melds Belgian style ale and saisonstrains. The strains work in harmony to createcomplex, fruity aromas and flavors. The blend

of yeast strains encourages completefermentation in a timely manner. Phenolic,

spicy, earthy, and clove like flavors are alsocreated.

WLP570WhiteLabs

Belgian Golden Ale Yeast Ale Duvel 68-75 73-78 Low High Attenuation increases with less crystalmalts and more sugar to get the classic

Duvel character

From East Flanders, versatile yeast that can

produce light Belgian ales to high gravityBelgian beers (12% ABV). A combination of fruitiness and phenolic characteristics

dominate the flavor profile. Some sulfur isproduced during fermentation, which will

dissipate following the end of fermentation.

Belgian Golden Strong WY1388

WLP575WhiteLabs

Belgian Style Ale YeastBlend

AleWLP500, WLP530,

WLP55068-75 74-80 Medium Medium-High

A blend of Trappist type yeast (2) and oneBelgian ale type yeast. This creates a

versatile blend that can be used for Trappisttype beer, or a myriad of beers that can be

described as 'Belgian type'.

WLP585WhiteLabs

Belgian Saison II I Yeast A le 68-75 70-74 Low-Medium Medium

Produces beer with a high fruit ester characteristic, as well as some slight

tartness. Finishes slightly malty, whichbalances out the esters. Also produces

low levels of clovey phenolics.

Great yeast choice for a summer Saison that is li ght andeasy-drinking.

Jul/Aug 2012http://www.themadfermentation

WLP630WhiteLabs

Berliner Weisse Blend Ale,Lacto

68-72 73-80 Medium 5-10%Can take several months to develop tart

character.

A blend of a traditional German Weizen yeastand Lactobacillus to create a subtle, tart,

drinkable beer.Berliner Weisse

WLP644WhiteLabs

Brettanomyces bruxellensisTrois

Brett Drie Fonteinen 70-85 85%+ Low Medium-High

This Belgian strain, used traditionally for 100% Brettanomyces fermentations, producesa slightly tart beer with delicate characteristicsof mango and pineapple. Can also be used to

produce effervescence when bottle-conditioning.

May/June2012

WLP645WhiteLabs

Brettanomyces claussenii Brett

WLP650WhiteLabs

Brettanomyces bruxellensis Brett Orval

WLP653WhiteLabs

Brettanomyces lambicus Brett

WLP655WhiteLabs

Belgian Sour Mix 1SouringBlend

WLP665White

LabsFlemish Ale Blend

Souring

Blend68-80 80-85%+ Low-Medium Medium-Hi gh

Blended culture used to produce the classicbeer styles of the West Flanders region of

Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces,

Lactobacillus, and Pediococcus, this culturecreates a more complex, dark stone fruit

characteristic than WLP 655 Belgian Sour Mix.

Sep/Oct

2012

WLP670WhiteLabs

American FarmhouseBlend

Ale/Brett Lost Abbey 68-72 75-82 Medium 5-10%

Inspired by local American brewers craftingsemi- traditional Belgian-style ales. This blend

creates a complex flavor profile with amoderate level of sourness. It consists of a

traditional farmhouse yeast strain andBrettanomyces.

Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers.

WLP677WhiteLabs

Lactobacillus BacteriaSouringBacteria

WLP709WhiteLabs

Sake #9 YeastSep/Oct

2013

https://yeastbuddy.wordpress.com/2012/11/29/2-new-strains-part-of-2013-platinum-schedule/

WLP775 WhiteLabs Eng lish Cide r Yeast Cide r >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 wineand high gravity beers.

Cider

WLP800WhiteLabs

P il sner Lager Yeast: Lager Pilsner Urquell 50-55 72-77 WY2001

WLP802WhiteLabs

Czech Budejovice Lager Yeast

Lager Samsons 50-55 75-80


TempRange (°F)




URL/Citation


11/16

WLP810WhiteLabs

San Francisco Lager Yeast Lager Anchor Brewing(Anchor Steam)

58-65 65-70 WY2112

WLP815WhiteLabs

Belgian Lager Yeast Lager "very old breweryin West Belgium"

50-55 72-78 Medium 5-10%Clean, crisp European lager yeast with low

sulfur productionGreat for European style pilsners, dark lagers, Vienna lager,

and American style lagers.Jan/Feb

2012

WLP820WhiteLabs

Oktoberfest/Märzen Lager Yeast

Lager Weihenstephan

20652-58 65-73

WLP830WhiteLabs

German Lage r Yeast Lager Weihenstephan

34/7050-55 74-79 WY2124, W-34/70

WLP833WhiteLabs

German Bock Lager Yeast Lager Ayinger 48-55 70-76 WY2487

WLP835WhiteLabs

German Lager X Lager famous Bavarian

monastery50-54 70-76 Medium Medium-High

This strain develops a creamy, malty beer profile with low sulfur production and low

esters.traditional Helles, Oktoberfest, Bock, and Dunkel

WLP838WhiteLabs

Southern German Lager Yeast

Lager Wisenschaftliche

Station #30850-55 68-76 WY2308

WLP840WhiteLabs

American Lager Yeast Lager Budweiser 50-55 75-80 WY2007

WLP850WhiteLabs

Copenhagen Lager Yeast Lager 50-58 72-78Clean, crisp north European lager yeast. Notas malty as the southern European lager yeast strains.

Great for European style pilsners, European style darklagers, Vienna, and American style lagers.

WY2042Jan/Feb

2010

WLP860WhiteLabs

Munich Helles Yeast *Plat* Lager 48-52 68-72 Medium Medium

This yeast helps to produce a malty, butbalanced traditional Munich-style lager. Cleanand strong fermentor, it's great for a variety of lager styles ranging from Helles to Rauchbier.

Mar/Apr 2012

WLP862WhiteLabs

Cry Havoc Lager Charlie Papazian see notes 66-70see Ferm.

notes

Med/Low Flocculation: Ferment: 68-74/Cellar: 50-55

Low Flocculation: Ferment: 55-58/Lager:32-37

WLP885 WhiteLabs

Zurich Lager Yeast *Plat* Lager Hürlimann 50-55 70-80 High High S-189, Weihenstephan-195 Sep/Oct2010&2012

WLP920WhiteLabs

Old Bavarian Lager *Plat* Lager 50-55 66-73 Medium Medium-HighFrom Southern Germany, this yeast finishes

malty with a slight ester profile.Use in beers such as Oktoberfest, Bock, and Dark Lagers.

Nov/Dev2010&2012

WLP925WhiteLabs

HP Lager *Plat* Lager 62-68 73-82 Medium Medium-High

Use to ferment lager beer in one week!Ferment at room temperature 62-68°F)

under 1.0 bar (14.7 PSI) until final gravityis obtained, generally in one week. Lager the beer at 35°F, 15 PSI, for 3-5 days, tocondition. Sulfur production is strong first2 days, then disappears by day 5. Do notneed to carbonate, since at 1 bar entire

time.

WLP940WhiteLabs

Mexican Lager Yeast Lager Grupo Modelo 50-55 70-78

From Mexico City, this yeast produces cleanlager beer, with a crisp finish. Good for

Mexican style light lagers, as well as darklagers.

Blanche Brewferm Blanche Ale 64-75 Low LowFor 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

Lager Brewferm Lager Lager 50-59 High LowFor 20L of wort. Rehydrate in 100ml of 30C water, wait 10 min, stir gently and

add to wort.

Coope rs CoopersCoopers Pure Brewing

YeastWLP009

BelleSaison

Danstar Belle Saison Ale

London Danstar London Ale

Munich Danstar Munich Ale

Nottingham Danstar Nottingham Ale 57-70 rules

Windsor Danstar Windsor Ale

BRY-97 Danstar BRY-97 American West

Coast Ale

traditionalale temps

Med-High Flocculent

The aroma is slightly estery, almostneutral and does not display maloudours

when properly handled. May slightlyreduce hop bitterness levels due to

flocculation.

Maybe Chico or rumors of Pacman

http://www.danstaryeast.com/sites/default/file

CBC-1 Danstar Cask And Bottle

Conditioned Beer Yeast Ale 59-77 12-14%

CBC-1 has been especially selected for it's refermentation properties and isrecommended for Cask and Bottle

Conditioning.

http://www.danstaryeast.com/products/cbc-1-cask-and-bottle-conditioned-beer-yeast

K-97 Fermentis Safale K-97 Ale 59-75 Low Low

A German ale strain selected for its abilityto form a large, firm head when

fermenting. This top-cropping ale yeast issuitable for top fermented beers with low

ester levels.

S-04 Fermentis Safale S-04 Ale Whitbread 65-70 70-80 Medium-High Medium-HighIf fermentation is colder than 66 diacetyl

rest is recommended




WY1099

S-189 Fermentis Saflager S-189 Lager Hürlimann48-59,

ideally 5370-80 WLP885, Weihenstephan-195

S-23 Fermentis Saflager S-23 Lager VLB-Berlin Rh

Strain48-59,

ideally 53High Medium

Characteristically of this yeast is its highfermentation rate until final attenuation.During fermentation the formation of the

diacetyl precursor is low; it is degraded atthe end of the fermentation.


TempRange (°F)




URL/Citation


12/16

S-33 Fermentis Safale S-33 Ale Edme Ltd 59-75 Medium 11.5%

Re-hydrate into yeast cream in a stirredvessel in 10 times its own weight of sterilewater 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 conservationproperties 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.)

T-58 Fermentis Safbrew T-58 Ale 59-75 Medium 11.5%


minutes and pitch.

A speciality yeast selected for its esterysomewhat peppery and spicy flavour

development (Belgian style)

US-05 Fermentis Safale US-05 AleSlightly different

from SierraNevada

60-72 73-77 Medium-Low 11%

Produces diacetyl and fusels if

reproduction stage is over 71f or excessively underpitched. Poor



66) fermentations.




Most American Styles WLP001, WY1056

W-34/70 Fermentis Saflager W-34/70 Lager Weihenstephan

34/70WLP830, WL2124

WB-06 Fermentis Safbrew WB-06 Ale 59-75 Low High


minutes and pitch.

Muntons Muntons 57-77

Muntons Muntons Premium Gold

Superior

ECY01East Coast

YeastBugFarm Souring Varies

A large complex blend of cultures to emulate

sour beers such as lambic style ales. Over time displays a citrus sourness and large

barnyard profile. Contains yeast (S. cerevisiaeand S. fermentati), several Brettanomyces

strains, Lactobacillus and Pediococcus. TheBugFarm blend changes every year and can

be added at any stage of fermentation.

http://www.solarhomebrew.com/East_Coast_Y

ECY01East Coast

YeastBugFarm I Souring Varies

ECY01East Coast

YeastBugFarm II Souring Varies

ECY01East Coast

YeastBugFarm III Souring Varies

ECY01East Coast

YeastBugFarm IV Souring Varies

[See BugFarm description; plus:] Nowproducing Bugfarm 4 (includes a newcomer –

Brettanomyces custersianus).

ECY01East Coast

Yeast BugFarm V Souring Varies

[See BugFarm description; plus:] Nowproducing Bugfarm 5 for 2011 (includes a

newcomer – Brettanomyces nanus &naardenensis). Also, B. lambicus/Dekkerabruxellensis known to produce citric acid.


ECY02East Coast

YeastFlemish Ale Souring

A unique blend of Saccharomyces, Brett, lacto& Pedio perfect for flemish reds and sour browns. Dry, sour, leathery and notes of

cherry stone. Designed for 5 gallon pitch, butmay be added at any stage of fermentation.

Flemish Red. Oud Bruin http://www.solarhomebrew.com/East_Coast_Y

ECY03East Coast

YeastFarmhouse Brett Sour ing

"small butfascinating" Saison

producer

Saison brasserie blend (ECY08) with a pureBrettanomyces isolate from a small but

fascinating producer of Saison. Produces afruity and funky profile with some acidity

gradually increasing over time.

Saison http://www.solarhomebrew.com/East_Coast_Y

ECY04 East CoastYeastBrett blend #1 / Brett Anomala Souring

"This strain wasfirst identified in

beer from Adelaide, Australia."

Three individual Brettanomyces isolates fromlambic producers combined to give anaggressive brett presence in any beer.

Vigorous, funky and acid-tolerant, the blendcan be added at any stage of fermentation

and is excellent for priming or re-yeasting. /

Formerly known as Brettanomycesintermedius and is now named as anomala

along with strains of B. clausenii and B.anomulus. This strain was first identified inbeer from Adelaide, Australia. Displays a

strong ester profile with some light funk andacidity.

http://www.

solarhomebrew.com/East_Coast_Y; http://www.love2brew.com/ECY-Brett- Anomala-ECY04-p/lyec04.htm

ECY05East Coast

YeastBrett Blend #9 (pre June

2013)Funkifyin

A blend of Brettanomyces that produces adry, leathery, horsey and/or goaty profile. Canhave a pronounced barnyard character andbe added at any stage of fermentation. Funk

is in the house, so let it out.

ECY05East Coast

YeastBrett. Brux. (post June

2013)Funkifyin

This strain of brux was first isolated fromBelgian stout (not sure which). Definitely

"bruxy" in character with a bit of fruit added in.

https://www.facebook.com/permalink.php?story_fbid=6778886

ECY06East Coast

YeastBerliner blend Souring

Designed to be pitched into primaryfermentation, the blend contains a Munich

yeast and Lactobacillus delbreuckiisubspecies delbreuckii in a traditional

proportion of 4:1 yeast to Lactobacillus uponpitching.

Berliner Weisse


TempRange (°F)




URL/Citation


13/16

ECY07East Coast

Yeast

Scottish Heavy

Ale Brewtek CL-200 60-68 77-80

Leaves a fruity profile with woody, oak estersreminiscent of malt whiskey. Well suited for 90/shilling or heavier ales including old alesand barleywines due to level of attenuation(77-80%) - recommend a dextrinous wort.Suggested fermentation temp: 60-68°F.

Scottishhttp://www.solarhomebrew.com/East_Coast_Y

ECY08East Coast

Yeast

Saison Brasserie Blend

AleBrewtek CL-380,

plus others75-85 -80

A combination of several Saison yeasts for both fruity and spicy characteristicsaccompanied by dryness. Apparent Attenuation: up to 80%. Suggested

fermentation temp: 75-85° F.

Saison http://www.solarhomebrew.com/East_Coast_Y

ECY09East Coast

Yeast

Belgian Abbaye

Ale Brewtek CL-300 66-72 74-76

This yeast produces classic Belgian ales –robust, estery with large notes of clove and

fruit. Rated highly in sensory tests describedin "Brew Like A Monk" for complexity and low

production of higher alcohols.

http://solarhomebrew.com/East_Coast_Y

ECY10East Coast

YeastOld Newark Ale Ale Ballentine 60-68 68-72 high

Sourced from a now defunct east coastbrewery, 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% Resurrectedfrom a freezed-dried deposit library, this pure

strain of S. cerevisae is NOT the rumoredChico strain. Rumored to be Ballantine.


ECY11East Coast

YeastBelgian White Ale 68-74 unknown Belgian white: isolated from the Hainaut

region in Belgium this pure yeast will produce

flavors reminiscent of witbiers.

Witbier

https://www.facebook.com/pages/East-Coast-

Yeast/1686461131

ECY12East Coast

YeastOld Newark "Beer" Ale Ballentine 58-68 medium

Sourced from the same defunct east coastbrewery as ECY10, this pure strain was usedas their “beer pitching yeast”. The strain hasbeen identified as S. cerevisae, hence it is nota true lager strain, but should ferment at lager temperatures. Could this be the parent strainof Chico? Rumored to be the "BallentineBeer" (Lager, as opposed to "Ballentine Ale")strain.


ECY13East Coast

YeastTrappist Ale Ale Brewtek CL-320 66-72 74-76

Traditional Trappist yeast with a complex, dry,fruity malt profile. Rated highly in sensorytests 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 Brewtek CL-320http://www.solarhomebrew.com/East_Coast_Y

ECY14East Coast

YeastSa ison Sing le-Stra in Ale 75-85 76-78

This pure strain leaves a smooth, fullcharacter with mild esters reminiscent of

apple pie spice.

ECY15East Coast

YeastMunich Festbier Lager Hacker-Pschorr? 46-54 medium

From one of the oldest breweries in Munich,this pure strain is recommended for many

German lagers such as Helles, Dunke

yeast database

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