yeast database
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8/9/2019 Yeast Database
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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
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8/9/2019 Yeast Database
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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)
Apparant AttenuationRange (%)
Flocculation
AlcoholTolerance
Pitching/Fermentation notes
Notes
Best Styles
Same As
Availability
URL/Citation
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8/9/2019 Yeast Database
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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)
Apparant AttenuationRange (%)
Flocculation
AlcoholTolerance
Pitching/Fermentation notes
Notes
Best Styles
Same As
Availability
URL/Citation
-
8/9/2019 Yeast Database
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)
Apparant AttenuationRange (%)
Flocculation Alcohol
TolerancePitching/Fermentation notes Notes Best Styles Same As Availability
URL/Citation
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8/9/2019 Yeast Database
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.
Strain[1] Lab Product Name Species Brewery SourceFermentatio
TempRange (°F)
Apparant AttenuationRange (%)
Flocculation Alcohol
TolerancePitching/Fermentation notes Notes Best Styles Same As Availability
URL/Citation
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8/9/2019 Yeast Database
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?
Strain[1] Lab Product Name Species Brewery SourceFermentatio
TempRange (°F)
Apparant AttenuationRange (%)
Flocculation Alcohol
TolerancePitching/Fermentation notes Notes Best Styles Same As Availability
URL/Citation
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8/9/2019 Yeast Database
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
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.
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
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.
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
Strain[1] Lab Product Name Species Brewery SourceFermentatio
TempRange (°F)
Apparant AttenuationRange (%)
Flocculation Alcohol
TolerancePitching/Fermentation notes Notes Best Styles Same As Availability
URL/Citation
-
8/9/2019 Yeast Database
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/
Strain[1] Lab Product Name Species Brewery SourceFermentatio
TempRange (°F)
Apparant AttenuationRange (%)
Flocculation Alcohol
TolerancePitching/Fermentation notes Notes Best Styles Same As Availability
URL/Citation
-
8/9/2019 Yeast Database
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
Strain[1] Lab Product Name Species Brewery SourceFermentatio
TempRange (°F)
Apparant AttenuationRange (%)
Flocculation Alcohol
TolerancePitching/Fermentation notes Notes Best Styles Same As Availability
URL/Citation
-
8/9/2019 Yeast Database
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
Strain[1] Lab Product Name Species Brewery SourceFermentatio
TempRange (°F)
Apparant AttenuationRange (%)
Flocculation Alcohol
TolerancePitching/Fermentation notes Notes Best Styles Same As Availability
URL/Citation
-
8/9/2019 Yeast Database
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
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.
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.
Strain[1] Lab Product Name Species Brewery SourceFermentatio
TempRange (°F)
Apparant AttenuationRange (%)
Flocculation Alcohol
TolerancePitching/Fermentation notes Notes Best Styles Same As Availability
URL/Citation
-
8/9/2019 Yeast Database
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%
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 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
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.
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
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.
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.
http://www.solarhomebrew.com/East_Coast_Y
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
Strain[1] Lab Product Name Species Brewery SourceFermentatio
TempRange (°F)
Apparant AttenuationRange (%)
Flocculation Alcohol
TolerancePitching/Fermentation notes Notes Best Styles Same As Availability
URL/Citation
-
8/9/2019 Yeast Database
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.
http://www.solarhomebrew.com/East_Coast_Y
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.
http://www.solarhomebrew.com/East_Coast_Y
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