YeastBot Database
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StrainLabProduct NameSpeciesBrewery SourceFermentation
Temp Range (°F)
Apparant
Attenuation
Range (%)
FlocculationAlcohol TolerancePitching/Fermentation notesNotesBest StylesSame AsAvailabilityURL/Citation
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WY1007WyeastGerman AleAleDusseldorf (Zum Uerige)55-6873-77Low11%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 no detectable diacetyl.Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.American Wheat or Rye Beer, Berliner Weisse, Bière de Garde, Düsseldorf Altbier, Kölsch,Northern German AltbierWLP036
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WY1010WyeastAmerican WheatAleWidmer vis Zum Uerige58-7474-78Low10%A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers when a low ester profile is desirable. American Wheat or Rye Beer, Cream Ale, Dusseldorf Altbier, Kolsch, Northern German Altbier
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WY1026WyeastPC British Cask AleAleOranjeboom? (Dutch)63-7274-77Medium-High9%A great yeast choice for any cask conditioned British Ale and one that is especially well suited for IPAs and Australian ales. Produces a nice malt profile and finishes crisp & slightly tart. Low to moderate fruit ester producer that clears well without filtration.Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary BitterOct-Dec 2010
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WY1028WyeastLondon AleAleWorthington White Shield60-7273-77Medium-Low11%A rich, minerally profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired. Brown Porter, Dry Stout, English Barleywine, Foreign Extra Stout, Mild, Northern English Brown Ale, Old Ale, Robust Porter, Russian Imperial StoutWLP013
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WY1056WyeastAmerican AleAleSierra Nevada60-7273-77Medium-Low11%Produces diacetyl and fusels if reproduction stage is over 71f or excessively underpitched. Poor attenuation if below 60f. Serial pitching will result in an extremely (88%+) attenuative yeast after 6-7 generations. Mild citrus notes develop with cooler (60-66) fermentations.This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. Low fruitiness, mild ester production. Normally requires filtration for bright beers.American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged BeerWLP001
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WY1084WyeastIrish AleAleGuinness62-7271-75Medium12%This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C). It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. American Barleywine, Baltic Porter, Dry Stout, Foreign Extra Stout, Imperial IPA, Irish Red Ale, Oatmeal Stout, Other Smoked Beer, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Sweet Stout, Wood-Aged Beer and a very interesting pale ale.WLP004
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WY1098WyeastBritish AleAleWhitbread - dry64-7273-75Medium10%If fermentation is colder than 66 diacetyl rest is recommendedClean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.Blonde Ale, English Barleywine, Northern English Brown Ale, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-WLP007
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WY1099WyeastWhitbread AleAleWhitbread64-7568-72Medium-High10%A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile. Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet StoutS04
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WY1187WyeastRingwood AleAlePripps64-7468-72High10%Flocculation is high, and the beer will clear well without filtration. A
thorough diacetyl rest is recommended after fermentation is complete.
A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. American IPA, American Stout, Fruit Beer, Mild, Oatmeal Stout, Southern English BrownWLP005,WL1742
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WY1214WyeastBelgian AbbeyAleChimay68-7874-78Medium-Low12%It can be slow to start; however, it attenuates well. A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes.Belgian Dark Strong Ale, Belgian Dubbel, Belgian Specialty Ale, Belgian Tripel, Christmas/Winter Specialty Spiced Beer, WitbierWLP500
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WY1272WyeastAmerican Ale IIAleAnchor Liberty60-7272-76Medium-High10%Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.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 BeerWLP051
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WY1275WyeastThames Valley AleAleHenley of Thames62-7277%Medium-low10%The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced. This strain produces classic British bitters with a rich, complex flavor profile. Brown Porter, Dry Stout, Düsseldorf Altbier, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Northern English Brown Ale, Robust Porter, Special/Best/Premium Bitter, Standard/Ordinary BitterWLP023
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WY1318WyeastLondon Ale IIIAleBoddingtons64-7471-75High10%American Amber Ale, English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Mild, Oatmeal Stout, Old Ale, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout
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WY1332WyeastNorthwest AleAleHales Brewery in Seattle via Gales Brewery UK65-7567-71High10%One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity. American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Blonde Ale, Classic American Pilsner, Fruit Beer, Imperial IPA, Spice, Herb, or Vegetable Beer
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WY1335WyeastBritish Ale IIAleAdnam's ?63-7573-76High10%A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry. American Brown Ale, Brown Porter, Cream Ale, Dry Stout, English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Irish Red Ale, Northern English Brown Ale, Special/Best/Premium Bitter, Standard/Ordinary BitterWLP025
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WY1338WyeastEuropean AleAleWisenschaftliche Station #33862-7267-71High10%It produces a dense, rocky head during fermentation, and can be a slow
to start and to attenuate. This yeast may continue to produce CO2 for an
extended period after packaging or collection.
A full-bodied strain, finishing very malty with a complex flavor profile. This strain’s characteristics are very desirable in English style brown ales and porters.Baltic Porter, Düsseldorf Altbier, Northern German Altbier, Southern English Brown, Sweet StoutWLP011
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WY1388WyeastBelgian Strong AleAleDuvel (Moortgart) via McEwans64-8074-78Low12-13%This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. It may continue to produce CO2 for an extended period after packaging or collection.The classic choice for brewing golden strong ales. Malt flavors and aromas will remain even with a well attenuated dry, tart finish.Belgian Blond Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Tripel, Bière de Garde, Christmas/Winter Specialty Spiced BeerWLP570
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WY1450WyeastDenny's Favorite 50AleBrewTek CL-50 via Denny Conn60-7074-76Low10%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 is unique in that it produces a big mouthfeel and helps accentuate the malt, caramel, or fruit character of a beer without being sweet or under-attenuating. Used to be 2450 in the Private Collection (PC). Now available year-round.American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer WY2450
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WY1469WyeastWest Yorkshire AleAleTimothy Taylor64-7267-71High9%Expect moderate nutty and stone-fruit esters.Reliably flocculent, producing bright beer without filtration. This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Best used for the production of cask-conditioned bitters, ESB and mild ales.Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout Oct-Dec 2011
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WY1581WyeastPC Belgian StoutAle65-7570-85Medium12%Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics.A very versatile ale strain from Belgium. Excellent for Belgian stout and Belgian Specialty ales. Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quad, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, SaisonJan-Mar 2012
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WY1728WyeastScottish AleAleMcEwans55-7569-73High12%Higher fermentation temperatures will result in an increased ester profile. Temps under 60 stress this yeast into producing smoky estersOur Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean.American Barleywine, Baltic Porter, Braggot, Christmas/Winter Specialty Spiced Beer, Foreign Extra Stout, Imperial IPA, Old Ale, Other Smoked Beer, Russian Imperial Stout, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Strong Scotch Ale, Wood-Aged BeerWLP028
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WY1737WyeastFlying DogAleFlying Dog65-7268-72Medium to HighA typical primary fermentation should be complete within 4 to 7 days and total fermentation time can be as little as 16 days. Ensure proper wort aeration to allow for complete attenuation.A vigorous fermenter, producing ales with a complex, malty profile.A wide range of ale stylesVSS
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WY1742WyeastSwedish AleAleJokkmokk in Northern Sweden64-7468-72Medium10%See WY1187Wyeast 1742 and 1187 were available at the same time. Wyeast had obtained the Carnegie Porter yeast, propogated it, and sold it as 1742. Sometime later, they discovered it was the same as Ringwood yeast, so they discontinued 1742.See WY1187WY1187,WLP005Not anymore but same as WY1187
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WY1762WyeastBelgian Abbey IIAleRochefort65-7573-77Medium12%Conditions beer very fast. Clean at the low end, and supposedly is pretty fruity at the warm end. Vigorous fertmenter.An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.American Barleywine, Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Russian Imperial Stout, Strong Scotch AleWLP540
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WY1764WyeastRogue PacmanAleRogue60-7272-78Medium-High12%John Maier (Rogue Brewmaster) says it loves a 60 degree ferment. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl.Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman's flavor profile and performance makes it a great choice for use in many different beer styles. American Pale Ale, American Amber Ale, American Brown Ale, Brown Porter, Cream Ale, Irish Red Ale, Strong Scotch Ale, Dry Stout, American Stout, Russian Imperial Stout, American IPA, Imperial IPA, American Barleywine, Fruit Beer, Spice/Herb/or Vegetable Beer, Christmas/Winter Specialty Spice Beer, Other Smoked Beer, Wood-Aged BeerVSS, some retailers
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WY1768WyeastPC English Special BitterAleYoungs Brewery64-7268-72Very High9%Produces light fruit and ethanol aromas along with soft, nutty flavors. Exhibits a mild malt profile with a neutral finish. Bright beers are easily achieved without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent.Extra Special/Strong Bitter (English Pale Ale), Old Ale, Special/Best/Premium Bitter, Standard/Ordinary BitterPC Jul-Sep 2011
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WY1792WyeastFat Tire AleAleNew Belgium
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WY1882WyeastPC Thames Valley IIAle60-7072-78High10%This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit estersOrdinary and Special Bitters, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout PC Apr-Jun 2011
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WY1945WyeastNB NeoBritanniaAle66-7472-77Medium-HighExcellent flocculation yields clear beer and allows for cask-conditioning. Ferment at the lower end of the temperature range for a cleaner finish, or utilize the upper end to enhance low-gravity beers with a more assertive ester profile. This traditional English ale strain works well for a wide range of beer styles, from low-gravity bitters and milds to strong stouts, porters, and old ales. Due to the cells’ chain-forming characteristics, it is an excellent top-cropping yeast. Moderate ester profile makes it a great match for hop-driven beers like bitter and pale ale, but attenuative enough to handle higher-gravity malty styles. From Northern Brewer
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WY1968WyeastLondon ESB AleAleFullers64-7267-71Very High9%Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration. A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Fruit Beer, Mild, Old Ale, Southern English Brown, Special/Best/Premium Bitter, Spice, Herb, or Vegetable Beer, Standard/Ordinary Bitter, Wood-Aged BeerWLP002
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WY2000WyeastBudvar LagerLagerBudvar48-5671-75Medium-High9%The Budvar strain has a nice malty nose with subtle fruit tones and a rich malt profile on the palate. It finishes malty but dry, well balanced and crisp. Hop character comes through in the finish. Bohemian Pilsner, Classic American Pilsner, Dortmunder Export, Lite American Lager
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WY2001WyeastUrquell LagerLagerPilsner Urquell lager H-strain48-5672-76Medium-High9%With a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character. It has a very clean and neutral finish. Bohemian PilsnerWLP800
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WY2002WyeastGambrinus LagerLagerGambrinus lager H-strain46-5671-75Medium-High9%Very mild floral aroma, nice lager character in nose. Malt dominates profile with subtle floral/fruit notes. Full, complex flavor profile with full mouth feel. Finishes soft and smooth with nice lingering maltiness.Classic Rauchbier, Doppelbock, Dortmunder Export, Eisbock, Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock, Vienna Lagercommercial?
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WY2007WyeastPilsen LagerLagerBudweiser48-5671-75Medium9%Wyeast 2007 is the classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America.Classic American Pilsner, Dark American Lager, German Pilsner (Pils), Lite American Lager, Premium American Lager, Schwarzbier (Black Beer), Standard American LagerWLP840
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WY2035WyeastAmerican LagerLagerAugust Schell48-5873-77Medium9%A complex and aromatic strain that can be used for a variety of lager beers. This strain is an excellent choice for Classic American Pilsner beers.Classic American Pilsner, Dark American Lager, Lite American Lager, Premium American Lager, Standard American Lager
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WY2042WyeastDanish LagerLagerMiller via Carlsberg46-5673-77Low9%This yeast is a good choice for Dortmund-style lagers. It will ferment crisp and dry with a soft, rounded profile that accentuates hop characteristics.Classic American Pilsner, Dark American Lager, Dortmunder Export, Lite American Lager, Munich Helles, Premium American Lager, Standard American LagerWLP850
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WY2105WyeastRocky Mountain LagerLagerCoors48-5670-74Medium-High9%Perfect for that "Banquet Style" beer, this lager strain, born high in the Colorado Rockies, ferments well at cooler temperatures with an emphasis on the malt finish. Will work well for all North American lagers, light pilsners and adjunct beers. Mild malty profile, medium ester profile, well balanced.VSS Jan-Mar 2008
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WY2112WyeastCalifornia LagerLagerAnchor Brewing58-6867-71High9%It retains lager characteristics at temperatures up to 65°F (18°C). This strain is not recommended for cold temperature fermentation. This strain is particularly well suited for producing 19th century-style West Coast beers with woody/minty hop flavor. Produces malty, brilliantly clear beers.Baltic Porter, California Common Beer, Christmas/Winter Specialty Spiced Beer, Cream Ale, Other Smoked Beer, Premium American Lager, Spice, Herb, or Vegetable BeerWLP810
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WY2124WyeastBohemian LagerLagerWeihenstephan 34/7045-6873-77Medium-Low9%A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete.This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. Baltic Porter, Bière de Garde, Bohemian Pilsner, Classic American Pilsner, Dark American Lager, Doppelbock, Dortmunder Export, Eisbock, German Pilsner (Pils), Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock, Vienna LagerWLP830, W34/70
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WY2206WyeastBavarian LagerLagerWeihenstephan 20646-5873-77Medium-High9%A thorough diacetyl rest is recommended after fermentation is complete.Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and dopplebocks.Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional BockWLP820
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WY2247WyeastEuropean LagerLager46-5673-77Low10%This strain exhibits a very clean and dry flavor profile often found in aggressively hopped lagers. Produces mild aromatics and slight sulfur notes typical of classic pilsners. This yeast is a good attenuator resulting in beers with a distinctively crisp finish.
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WY2252WyeastRasenmäher LagerLager48-6873-77Low9%This versatile lager strain is an excellent choice for brewing your favorite low alcohol lawnmower beer. Fermentations at low temperatures will produce clean lagers that accentuate the malt character of the beer. At high temperatures this strain maintains much of the lager character, but will also yield a mild ester profile that compliments hop aromas and flavors.
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WY2272WyeastPC North American LagerLagerChristian Schmidt (Philadelphia brewery)52-5870-76High9%Traditional culture of North American and Canadian lagers, light pilsners and adjunct beers. Mildly malty profile, medium ester profile, well balanced. Malty finish. California Common Beer, Classic American Pilsner, Premium American Lager, Standard American LagerPC Apr-Jun 2011
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WY2278WyeastCzech PilsLagerPilsner Urquell-D50-5870-74Medium-High9% Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning.Originating from the home of great Pilsners in the Czech Republic, this classic Pilsner strain will finish dry and malty. It is the perfect choice for Pilsners and all malt beers.Bohemian Pilsner
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WY2308WyeastMunich LagerLagerWisenschaftliche Station #308 (Munich)48-5670-74Medium9%A thorough diacetyl rest is recommended after fermentation is complete. This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied.Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Märzen, Traditional Bock, Vienna LagerWLP838
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WY2352WyeastPC Munich Lager IILager52-6272-74Medium10%From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt driven lagers.Lager, Oktoberfest/Märzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, EisbockPC Apr-Jun 2012
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WY2450WyeastPC Denny's Favorite 50AleBrewTek CL-50 via Denny Conn60-7074-76Low10%See WY1450See WY1450See WY1450WY1450PC in the past, now WY1450 year round
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WY2487WyeastPC Hella BockLagerAyinger48-5670-74Medium12%Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation.Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock WLP833PC Jan-Mar 2012
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WY2565WyeastKölschAleWeihenstephan 165, Köln (Päffgen?)56-7073-77Low10%It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers. This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile.American Wheat or Rye Beer, Berliner Weisse, Bière de Garde, Cream Ale, Düsseldorf Altbier, Fruit Beer, Kölsch, Northern German Altbier, Spice, Herb, or Vegetable Beer
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WY2575WyeastPC Kölsch IIAle
Weihenstephan W165
55-7073-77Low10%It has Low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers.This authentic Kolsch strain from one of Germany’s leading brewing schools has a rich flavor profile which accentuates a soft malt finish. Kölsch, Northern German Altbier, Düsseldorf AltbierWLP003
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WY2633WyeastOctoberfest Lager BlendLager48-5873-77Medium-Low9%This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production. Baltic Porter, Classic Rauchbier, Oktoberfest/Märzen, Vienna Lager
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WY2782WyeastPC Staro Prague LagerLagervia Paddock Wood in Canada50-5870-74Medium11%This yeast will help create medium to full body lagers with moderate fruit and bready malt flavors. The balance is slightly toward malt sweetness and will benefit from additional hop bittering. A fantastic strain for producing classic Bohemian lagers.Bohemian Pilsner, Munich Helles, Vienna Lager, Oktoberfest/Märzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock PC Jul-Sep 2011
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WY3056WyeastBavarian Wheat BlendAle64-7473-77Medium10%Proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain. Subtle German style wheat beer
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WY3068WyeastWeihenstephan WeizenAleWeihenstephan 6864-7573-77Low10%This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.German Wheat BeerWLP300
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WY3191WyeastBerliner-Weisse BlendAle/Lacto68-7273-77Low6%This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.
57
WY3278WyeastBelgian Lambic BlendAle63-7570-80Variable11%This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.
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WY3333WyeastGerman WheatAleWeihenstephan 66?63-7570-76High10%Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.WLP380
59
WY3463WyeastForbidden FruitAleHoegaarden (assumed to be from Verboden Vrucht)63-7672-76Low12%A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits. WLP720
60
WY3522WyeastBelgian ArdennesAleAchouffe65-7672-76High12%One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes; with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.WLP550
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WY3538WyeastLeuven Pale AleAleCorsendonk-Bocq65-8075-78High12%This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. This strain is an excellent choice for a variety of Belgian beer styles including pales, dubbels and brown ales. PC Jul-Sep 2011
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WY3638WyeastBavarian WheatAleWeihenstephan 17564-7570-76Low10%This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves. Former Yeast Lab W51 yeast strain, acquired from Dan McConnell.WLP351
63
WY3655WyeastBelgian Schelde AleAle 62-7473-77Medium11%From the East Flanders - Antwerpen region of Belgium, this unique top fermenting yeast produces complex, classic Belgian aromas and flavors that meld well with premium quality pale and crystal malts. Well rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel. Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown/Oud Bruin PC Oct-Dec 2011http://www.wyeastlab.com/vssprogram.cfm?website=2
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WY3711WyeastFrench SaisonAleBrassiere Thiriez65-8385-95Low12%Very temperature tolerant, very fast, very very highly attenuative. Lower in overall ester production compared to other saison yeasts, less fruit and subtle spice. Awesome with hops.A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.  Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Saison
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WY3724WyeastBelgian SaisonAleSaison du Pont70-9576-80Low12%This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures at least 90°F (32°C) or the use of a secondary strain can accelerate attenuation. SaisonNOT WLP565
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WY3725WyeastBière de GardeAleSoy-Erezee, Belgium. Fantome70-8474-79Low12%Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.Saison, Bière de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale
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WY3726WyeastFarmhouse AleAleBlaugies, Belgium70-9574-79Variable12%This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.PC Oct-Dec 2011, Oct-Dec 2013
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WY3739WyeastPC Flanders Golden AleAle64-8074-78Medium-Low12%This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt.Robust & versatile strain that performs nicely in a broad range of Belgian styles.Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quad, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale.
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WY3763WyeastRoeselare Ale BlendBlendRodenbach65-8580Variable11%Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.
70
WY3787WyeastTrappist High GravityAleWestmalle64-7874-78Medium11-12% or HigherMore ester development via underpitching and/or higher fermentation temperature. 80+ Fermentation temperature results in aggressive, highly attenuative yeast characterUsed to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Belgian Blonde/Dubbel/Trippel/Golden Strong/QuadrupelWLP530
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WY3789WyeastPC Trappist BlendAle/Brett68-8575-80Medium12%Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium.Belgian Specialty Ale, Belgian Pale Ale, Flanders Red, Oud Bruin Jan-Mar 2011
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WY3822WyeastDutch CastleAleBrouwerij Van Honsebrouck65-8074-79Medium12%Spicy, phenolic, and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer. Belgian Dark Strong Ale, Flanders Brown Ale/Oud Bruin, Saison
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WY3864WyeastCanadian/Belgian Ale YeastAleUnibroue65-8075-79Medium12%This strain has a classic profile producing mild phenolics which increase with higher fermentation temperatures. It has a low ester profile with a dry, slightly tart finish. This strain is alcohol tolerant while producing complex & well balanced beers.
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WY3942WyeastBelgian WheatAleEsen, Belgium (De Dolle)64-7472-76Medium12%Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.
75
WY3944WyeastBelgian WitbierAleHoegaarden/ Celis White62-7572-76Medium11-12%This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.WLP400
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WY4007WyeastMalo-lactic Blend (Leuconostoc oenos)Malo-Lactic55-90Our blend is recommended for any wine requiring malic acid reduction. This blend will cover a broad range of temperature and pH conditions.
77
WY4021WyeastPasteur ChampagneWine55-75NAMedium17%Used in many white wine fermentations and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in champagne making. Low foaming, excellent barrel fermentation, good flocculating characteristics.
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WY4028WyeastChateau RedWine55-90NAMedium-High14%Ideal for red or white wines, which mature rapidly with Beaujolais type fruitiness, and for bigger reds requiring aging. Low foaming, low sulfur production over a broad range of temperatures.
79
WY4134WyeastSaké #9Sake60-75NALow14%Sake #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production.
80
WY4184WyeastSweet MeadMead65-75NAMedium11%One of two strains for mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation. Use additional nutrients for mead making.
81
WY4242WyeastChablisWine55-75NAMedium12-13%Produces extremely fruity profile, high ester formation, bready aromas with vanilla notes. Allows fruit character to dominate aroma and flavor profile. Finishes slightly sweet and soft.
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WY4244WyeastChiantiWine55-75NAMedium14%Rich, very big and bold, well rounded profile. Nice soft fruit character with dry crisp finish. Excellent choice for most Italian grape varieties.
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WY4267WyeastBordeauxWine60-90NAMedium-Low14%Produces distinctive intense berry, graham cracker nose. Jammy, rich, very smooth complex profile, slightly vinuous. Well suited to higher sugar content musts.
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WY4347WyeastEau de VieSpirits65-80NALow21%A very good choice for alcohol tolerance and stuck fermentations. Produces a very clean, dry profile, low ester formation and other volatile aromatics.
85
WY4366WyeastDistillers M-StrainSpirits65-80NALow20%For malt-based high gravity fermentations. Very clean and smooth profile. Produces enzymes to break down complex sugars for fermentation.
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WY4632WyeastDry MeadMead55-75NAMedium-Low18%Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur production. Use additional nutrients for mead making.
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WY4766WyeastCiderCider60-75NALow12%Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile.
88
WY4767WyeastPort WineWine60-90NAMedium-Low14%Mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry red and white wines, add brandy for classic ports. Also used for big red wines and high sugar musts.
89
WY4783WyeastRüdesheimerWine55-75NAMedium14%Produces distinct Riesling character. Rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in the aftertaste.
90
WY4946WyeastZinfandelWine60-85NAMedium-Low18%Dominating, strong fermentation characteristics. Alcohol tolerant to 18% (v/v). Ideal for Zinfandel, Pinot Noir, Syrah, or any high sugar must. Good choice for restarting stuck fermentations.
91
WY5112WyeastBrettanomyces bruxellensisBrett60-75Very HighMedium12%This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) LambicWLP650? (http://funkfactorybrewing.blogspot.com/2013/06/brett-strain-guide.html suggests not)
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WY5151WyeastPC Brettanomyces clausseniiBrett60-7580Low12%B. clausenii can be used as a primary strain; however it is typically inoculated in conjunction with other yeasts and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning.Isolated from English stock ale, this wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. B. clausenii can be used as a primary strain; however it is typically inoculated in conjunction with other yeasts and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning.Lambics, Geuze, Fruit Lambic, Flanders Red Ale PC Apr-June 2010
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WY5335WyeastLactobacillusSouring Bacteria60-95NANA9%Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds. WLP677?
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WY5526WyeastBrettanomyces lambicusBrett60-75Very HighMedium12%This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics. WLP653?
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WY5733WyeastPediococcusSouring Bacteria60-95NANA9%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.
96
WY9093WyeastImperial BlendAle68-7575-80Medium-Low12-14%This unique blend of strains is designed to ferment higher gravity worts used in producing any style of Imperial beer. The results will be a rich, malty, full bodied beer with notes of citrus & fruity esters. Even with a high starting gravity your Imperials will have a relatively dry finish.
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WY9097WyeastPC Old Ale BlendAle68-7575-80Medium12-14%To bring you a bit of English brewing heritage we developed the “Old Ale” blend. It includes an attenuative ale strain along with a small amount of Brettanomyces. The blend will ferment well in dark worts, producing fruity beers with nice complexity. The Brettanomyces adds a pie cherry-like flavor and sourness during prolonged aging.Strong Ale, Old Ale, English Barleywine
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tbdWyeast(Midwest) Headwaters AleAleClean, neutral yeast profile with good attenuation and good flocculation characteristics. Malt accentuating and hop forward. The attenuation of the strain leaves beers crisp. We consider the strain a clean best-of-all-worlds ale strain. Suggested for American Amber Ales, American Barleywines, American Brown Ales, American IPAs, American Pale Ales, American Stouts, American Porters, Cream Ales, Dry Stouts, Fruit Beers, Imperial IPAs, and Irish Red Ales.not yet?
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none assignedWyeast(Austin) GreenbeltAle65-7274-78High10%
Greenbelt is an American ale strain that complements hop-driven beers with fruity and floral aromas. Good attenuation and high flocculation characteristics make Greenbelt clean and versatile.
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WYEr1AWyeastOenococcus oeniMalo-Lactic70-90Er1A is a great choice for most wines, excellent choice for red wines. This strain was isolated for its tolerance to low pH conditions.
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