| Danstar/Lallemand |
Nottingham Ale Yeast
 Nottingham Ale Yeast
Description: If you are looking for amazing versatility from an ale yeast, look no further than Nottingham dry. Nottingham offers great performance with every batch, allowing brewers to cover a wide variety of beer styles with
Styles: Bitter, Pale, Brown, Porter, Stout, English, Hybrid, Barleywine
|
- |
High |
High |
57-70 °F |
Med-High |
Ale |
Dry |
- |
WLP039 |
| Danstar/Lallemand |
Windsor Ale Yeast
Windsor Ale Yeast
Description: Brewers wanting to create authentic English-style ales choose Danstar Windsor yeast to bring out the right characteristics from their beer. Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales.
Styles: Bitter, Pale, Brown, Porter, Stout, English
|
- |
Med |
Med |
64-70 °F |
Med |
Ale |
Dry |
- |
- |
| Danstar/Lallemand |
Diamond Lager Yeast
Diamond Lager Yeast
Description: Diamond lager yeast gives you true lager yeast performance together with the convenience & consistency of dry yeast, making Diamond the perfect choice for the full range of lager beers. The Diamond yeast strain originated in Germany and is being used by commercial breweries around the world for production of beer in a wide variety of brewery sizes and environments. Diamond yeast has been produced using advanced techniques developed by Lallemand to maintain the highest standards in fermentation and flavor production
Styles: Light Lager, European Lager, Dark Lager, Bock
|
- |
High |
High |
50-59 °F |
Med |
Ale |
Dry |
- |
- |
| Danstar/Lallemand |
Munich Wheat Beer Yeast
Munich Wheat Beer Yeast
Description: Danstar Munich Wheat Beer yeast originated in Bavaria, Germany, the home of many of the world?s great wheat beer breweries. The propagation and drying processes for Munich yeast has been specifically designed to deliver high quality brewing yeast that can be used to produce wheat beers of the finest quality.
Styles: Wheat and Rye, Hefeweizen, Hybrid
|
- |
Med-High |
Med |
64-70 °F |
Med |
Belgian/Wheat |
Dry |
- |
- |
| Danstar/Lallemand |
Abbaye Belgian Ale Yeast
Abbaye Belgian Ale Yeast
Description: Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce ales of the finest quality.
Styles: Belgian pale, Dubbel, Trippel, Golden Strong, Dark Strong
|
- |
Med-High |
Low |
- |
High |
Belgian/Wheat |
Dry |
- |
- |
| Danstar/Lallemand |
Belle Saison Beer Yeast
Belle Saison Beer Yeast
Description: Belle Saison is an ale yeast of Belgian origin selected for its ability to produce great Saison-style beer. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce ales of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation.
Styles: Saison, Belgian and French Ale
|
- |
varies |
Low |
- |
- |
Belgian/Wheat |
Dry |
- |
- |
| Danstar/Lallemand |
BRY-97 American West Coast Beer Yeast
BRY-97 American West Coast Beer Yeast
Description: BRY-97 American West Coast Yeast was selected from the Siebel Institute Culture Collection and is used by a number of commercial breweries to produce different types of ale.
Styles: American, Pale Ale, IPA, Brown, Porter, Stout, Hybrid, Strong, Amber
|
BRY-97 |
Med-High |
High |
- |
- |
- |
Dry |
Chico - Sierra Nevada |
WLP001, WY1056, OYL-004, RVA101, GY001, BRY-97, US-05, IYA07 |
| Danstar/Lallemand |
CBC-1 Cask & Bottle Condition Beer Yeast
CBC-1 Cask & Bottle Condition Beer Yeast
Description: CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer.
Styles: For bottling or cask carbonation
|
- |
High |
High |
59-77 °F |
12% |
Ale |
Dry |
- |
- |
| Fermentis |
Safale - German Ale Yeast
Safale - German Ale Yeast
Description: German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers. Its lower attenuation profile gives beers with a good length on the palate.
Styles: Belgian Ale, wheat beers
|
K-97 |
Med |
Med |
59-75 °F |
Med |
Ale |
Dry |
- |
- |
| Fermentis |
Safale - English Ale Yeast
Safale - English Ale Yeast
Description: English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity. Recommended for the production of a large range of ales and specially adapted to cask-conditioned ones and fermentation in cylindoconical tanks
Styles: Bitter, Pale, Brown, Porter, Stout, English
|
S-04 |
Med |
Med |
59-75 °F |
Med |
Ale |
Dry |
- |
- |
| Fermentis |
Saflager - Swiss Lager Yeast
Saflager - Swiss Lager Yeast
Description: Originating from the Hrlimann brewery in Switzerland. This lager strain?s attenuation profile allows to brew fairly neutral flavor beers with a high drinkability.
Styles: Light Lager, Pilsner, Amber Lager, European Lager, Dark Lager, Bock
|
S-189 |
Med |
High |
48-59 °F |
Med |
Lager |
Dry |
- |
- |
| Fermentis |
Saflager - German Lager Yeast
Saflager - German Lager Yeast
Description: Bottom fermenting yeast originating from the VLB - Berlin in Germany recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate.
Styles: Light Lager, Pilsner, Amber Lager, European Lager, Dark Lager, Bock
|
S-23 |
Med |
High |
48-59 °F |
Med |
Lager |
Dry |
- |
- |
| Fermentis |
Safbrew ? General/Belgian Yeast
Safbrew ? General/Belgian Yeast
Description: General purpose ale yeast with neutral flavor profiles. Its low attenuation gives beers with a very good length on the palate. Particularly recommended for specialty ales and trappist type beers. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer.
Styles: Belgian Pale, Dubbel, Tripel, Golden Strong, Dark Strong
|
S-33 |
High |
Med |
59-75 °F |
12% |
Belgian/Wheat |
Dry |
- |
- |
| Fermentis |
Safbrew - Specialty Ale Yeast
Safbrew - Specialty Ale Yeast
Description: Specialty yeast selected for its estery somewhat peppery and spicy flavor development. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer.
Styles: Wit, Saison, Belgians
|
T-58 |
Med |
Med |
59-75 °F |
12% |
Ale |
Dry |
- |
- |
| Fermentis |
Safale - American Ale
Safale - American Ale
Description: American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.
Styles: American Pale, IPA, Light hybrid, amber, brown, porter, stout
|
US-05 |
Med |
Med |
59-75 °F |
Med |
Ale |
Dry |
Chico - Sierra Nevada |
WLP001, WY1056, OYL-004, RVA101, GY001, BRY-97, US-05, IYA07 |
| Fermentis |
Saflager - German Lager Yeast
Saflager - German Lager Yeast
Description: This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Saflager W-34/70 allows to brew beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers.
Styles: Light Lager, Pilsner, European, Amber, Dark, Bock
|
W-34/70 |
Med |
High |
48-59 °F |
Med |
Lager |
Dry |
Weihenstephan 34/70 |
WLP830, WY2124, W-34/70 |
| Fermentis |
Safbrew - Wheat Beer Yeast
Safbrew - Wheat Beer Yeast
Description: Specialty yeast selected for wheat beer fermentations. Produces subtle estery and phenol flavor notes typical of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.
Styles: Wheat, hefeweizen
|
WB-06 |
Med |
Low |
59-75 °F |
Med |
Belgian/Wheat |
Dry |
- |
- |
| White Labs |
California Ale Yeast
California Ale Yeast
Description: 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.
Styles: Cream Ale, American Wheat, Speciatly, Herb & Spice, Smoke beer, IPA, IIPA, Pale Ale, Amber, Brown, Strong ale, Barleywine
|
WLP001 |
73-80% |
Med |
68-73 °F |
High |
Ale |
Liquid |
Chico - Sierra Nevada |
WLP001, WY1056, OYL-004, RVA101, GY001, BRY-97, US-05, IYA07 |
| White Labs |
English Ale Yeast
English Ale Yeast
Description: A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.
Styles: English Pale, English IPA, ESB, Brown, Robust Porter, Sweet Stout, Barleywine
|
WLP002 |
67-70% |
Med |
65-68 °F |
Med |
Ale |
Liquid |
Fullers |
WLP002, WY1968, OYL-016, RVA131, IYA09 |
| White Labs |
German Ale II - Seasonal: Nov-Dec
German Ale II - Seasonal: Nov-Dec
Description: Seasonal Availability: Nov - Dec Good for Kölsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029.
Styles: Kölsch, Alt
|
WLP003 |
73-80% |
Med |
65-70 °F |
Med |
Ale |
Liquid |
- |
- |
| White Labs |
Irish Ale Yeast
Irish Ale Yeast
Description: This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.
Styles: English Pale, English IPA, ESB, Irish Red, Robust Porter, Dry Stout, Sweet Stout, Oatmeal Stout, English Old Ale
|
WLP004 |
69-74% |
Med-High |
65-68 °F |
Med-High |
Ale |
Liquid |
Guinness |
WLP004, WY1084, OYL-005, IYA10, GY080, RVA151, INISBC-301 |
| White Labs |
British Ale Yeast
British Ale Yeast
Description: This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Styles: English Pale, English IPA, ESB, Irish Red, English Brown, Robust Porter, Sweet Stout, Oatmeal Stout
|
WLP005 |
67-74% |
High |
65-70 °F |
Med |
Ale |
Liquid |
Ringwood |
WLP005, WY1187 |
| White Labs |
Bedford British Ale Seasonal July - August
Bedford British Ale Seasonal July - August
Description: Seasonal Availability: Jul - Aug Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.
Styles: Fruit beer, English Pale, English IPA, ESB, Irish Red, English Brown, Brown Porter, Dry Stout, Sweet Stout, Old ale
|
WLP006 |
72-80% |
High |
65-70 °F |
Med |
Ale |
Liquid |
Charles Wells |
- |
| White Labs |
Dry English Ale Yeast
Dry English Ale Yeast
Description: Clean, 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.
Styles: English Pale, English IPA, American Amber, English Bitter, Irish Red, Brown, Foreign Stout, Old Ale, Strong Ale, Barley Wine, IIPA, Imperial Stout
|
WLP007 |
70-80% |
Med-High |
65-70 °F |
Med-High |
Ale |
Liquid |
Whitbread - dry |
WLP007, WY1098, IYA01, OYL-006 |
| White Labs |
East Coast Ale Yeast
East Coast Ale Yeast
Description: Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.
Styles: American Wheat, Herbs & Spice, Golden Ale, American Pale, American IPA, American Amber,
|
WLP008 |
70-75% |
Med-Low |
68-73 °F |
Med |
Ale |
Liquid |
Sam Adam's |
WLP008, RVA102 |
| White Labs |
Australian Ale Yeast
Australian Ale Yeast
Description: Seasonal Availability: Mar - Apr 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.
Styles: Cream Ale, Fruit Beer, Herb & Spice, Golden Ale Candadian Style, American Amber, ESB, Irish Red, English Brown
|
WLP009 |
70-75% |
High |
65-70 °F |
Med |
Ale |
Liquid |
Coopers |
- |
| White Labs |
European Ale Yeast
European Ale Yeast
Description: Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Styles: American Wheat, Fruit Beer, Herbs & Spice, Golden Ale, Specialty, Kolsch, Alt,
|
WLP011 |
65-70% |
Med |
65-70 °F |
Med |
Ale |
Liquid |
Wisenschaftliche Station #338 (Munich) |
WLP011, WY1338 |
| White Labs |
London Ale Yeast
London Ale Yeast
Description: Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Styles: English Pale Ale, English IPA, ESB, Bitter, English Brown, Robust Porter, Brown Porter, Oatmeal Stout, Imperial IPA
|
WLP013 |
67-75% |
High |
66-70 °F |
Med |
Ale |
Liquid |
Worthington White Shield |
WLP013, WY1028, IYA13 |
| White Labs |
Whitbread Ale Yeast
Whitbread Ale Yeast
Description: Seasonal Availability: Mar - Apr
Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.
Styles: Brown
|
WLP017 |
67-73% |
Med |
66-71 °F |
Med |
Ale |
Liquid |
- |
- |
| White Labs |
Essex Ale Yeast
Essex Ale Yeast
Description: Seasonal Availability: Jan - Feb Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Styles: English Pale Ale, English IPA, ESB, Bitter, English Brown, Old Ale, American Strong, Brown Porter, Oatmeal Stout, Imperial IPA
|
WLP022 |
71-76% |
Med-High |
66-70 °F |
Med |
Ale |
Liquid |
Ridley's Ale near Chelmsford, UK |
- |
| White Labs |
Burton Ale Yeast
Burton Ale Yeast
Description: From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.
Styles: English Pale Ale, English IPA, English Brown, Robust Porter, Brown Porter, Sweet Stout, Oatmeal Stout, Old Ale, American Strong, Imperial IPA
|
WLP023 |
69-75% |
Med |
68-73 °F |
Med |
Ale |
Liquid |
Henley of Thames (Brakspear Bitter) |
WLP023, WY1275 |
| White Labs |
Southwald Ale Yeast
Southwald Ale Yeast
Description: From Suffolk county, England. This yeast produces complex fruit, citrus, and spicy flavors. Great for British bitters and pale ales. Slight sulfur is produced during fermentation, which will disappear with aging.
Styles: Bitter, English Pale, ESB
|
WLP025 |
68-75% |
Med |
66-69 °F |
Med |
Ale |
Liquid |
Adnam's? |
- |
| White Labs |
Premium Bitter Ale Yeast
Premium Bitter Ale Yeast
Description: From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines.
Styles: Bitter, English Pale, ESB, mild, porter, stout, barley wine
|
WLP026 |
70-75% |
Med |
67-70 °F |
Med |
Ale |
Liquid |
Marstons |
- |
| White Labs |
Edinburgh Scottish Ale Yeast
Edinburgh Scottish Ale Yeast
Description: Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
Styles: English ESB, Scottish Ale, Irish Red, American Brown, Strong Scotch Ale
|
WLP028 |
70-75% |
Med |
65-70 °F |
Med-High |
Ale |
Liquid |
McEwans |
WLP028, WY1728, RVA141, INISBC-302 |
| White Labs |
German Ale/ Kölsch Yeast
German Ale/ Kölsch Yeast
Description: From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.
Styles: American Cream Ale, Specialty Honey, German Kolsch, American Pale, American IPA, American Brown, German Brown and Dusseldorf altbier
|
WLP029 |
72-78% |
Med |
65-69 °F |
Med |
Ale |
Liquid |
PJ Frh, Köln |
- |
| White Labs |
Klassic Ale Yeast
Klassic Ale Yeast
Description: Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales.
Styles: English bitter, mild, porter, stout, scottish
|
WLP033 |
66-74% |
Med |
66-70 °F |
Med |
Ale |
Liquid |
- |
- |
| White Labs |
Dusseldorf Alt Yeast
Dusseldorf Alt Yeast
Description: Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.
Styles: American Wheat, Specialty Honey, German Kolsch, American Pale, American Amber, German Brown and Dusseldorf Altbier,
|
WLP036 |
65-72% |
Med |
65-72 °F |
Med |
Ale |
Liquid |
Dsseldorf (Zum Uerige) |
WLP036, WY1007, IYG02 |
| White Labs |
Yorkshire Square Ale Yeast
Yorkshire Square Ale Yeast
Description: Seasonal Availability: Jan - Feb This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.
Styles: English Pale Ale, English IPA, ESB, English Brown, Robust Porter, Brown Porter, Old Ale, American Strong, Barley Wine
|
WLP037 |
68-72% |
High |
65-70 °F |
Med-High |
Ale |
Liquid |
- |
- |
| White Labs |
Manchester Ale Yeast
Manchester Ale Yeast
Description: Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer.
Styles:
|
WLP038 |
70-74% |
Med-High |
65-70 °F |
Med-High |
Ale |
Liquid |
- |
- |
| White Labs |
East Midlands Ale Yeast
East Midlands Ale Yeast
Description: Seasonal Availability: Sep - Oct British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.
Styles: English Pale Ale, English IPA, ESB, Bitter, English Brown, American Brown, Robust Porter, Brown Porter, Old Ale, Strong Ale
|
WLP039 |
73-82% |
Med-High |
66-70 °F |
Med |
Ale |
Liquid |
UK, chosen from multistrain - same as Danstar Nottingham |
- |
| White Labs |
Pacific Ale Yeast
Pacific Ale Yeast
Description: A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.
Styles: English Pale, English IPA, American Pale, American IPA, Bitter, English Pale, ESB, Scottish, Irish, English Brown, American Brown, Porter, Old Ale, Strong Ale, Barley Wine
|
WLP041 |
65-70% |
High |
65-68 °F |
Med |
Ale |
Liquid |
Red Hook? |
- |
| White Labs |
Scotch Whisky Yeast
Scotch Whisky Yeast
Description: A strain that was widely used for Scotch Whisky production from the early 1950s, producing a complex array of ester compounds and fusel oils, as well as some spicy, clove character. Suitable for Scotch Whisky or American-style Whiskey. Used in high-gravity beers.
Styles:
|
WLP045 |
75-80% |
Med |
72-77 °F |
High |
Other |
Liquid |
- |
- |
| White Labs |
Tennessee Whiskey Yeast
Tennessee Whiskey Yeast
Description: Suitable for American-style whiskey and bourbon. This yeast is famous for creating rich, smooth flavors. Clean and dry fermenting yeast. Will tolerate high alcohol concentrations (15%), and ester production is low. Also popular in high-gravity beers.
Styles:
|
WLP050 |
75-80% |
Med |
75-79 °F |
High |
Other |
Liquid |
- |
- |
| White Labs |
California Ale V Yeast
California Ale V Yeast
Description: From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
Styles: American Wheat, Herbs & Spice, Golden Ale, Specialty Honey, American Pale, American IPA, American Amber, American Brown, Foreign Stout, Sweet Stout, Old Ale, American Strong
|
WLP051 |
70-75% |
Med-High |
66-70 °F |
Med-High |
Ale |
Liquid |
Anchor Liberty |
WLP051, WY1272, IYA15 |
| White Labs |
American Ale Yeast Blend
American Ale Yeast Blend
Description: Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.
Styles: Specialty Honey, American Pale, American IPA, American Brown, American Wheat, American Cream, Herb & Spice, Golden Ale, Old Ale, American Strong
|
WLP060 |
72-80% |
Med |
68-72 °F |
Med-High |
Ale |
Liquid |
- |
- |
| White Labs |
American Whiskey Yeast
American Whiskey Yeast
Description: Yeast strain that produces low ester profile and moderate fusel oils. Temperature and alcohol tolerant and suitable for American-style whiskey using barley or corn base. Also used in high-gravity beers.
Styles:
|
WLP065 |
76-82% |
Med |
75-82 °F |
High |
Other |
Liquid |
- |
- |
| White Labs |
Bourbon Yeast
Bourbon Yeast
Description: From a tradtional distillery in the heart of Bourbon country, this strain produces a carmel, malty character with balanced ester profile. Suitable for Bourbon or other American Whiskey with barley, rye, or corn as the base grain. Used in high-gravity beers.
Styles:
|
WLP070 |
75-80% |
Med |
72-77 °F |
High |
Other |
Liquid |
- |
- |
| White Labs |
French Ale
French Ale
Description: Seasonal Availability: May - Jun Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers.
Styles: Biere de Garde, blond, amber, brown ales, and specialty beers
|
WLP072 |
68-75% |
Med-High |
63-67 °F |
Med |
Ale |
Liquid |
- |
- |
| White Labs |
Old Sonoma Ale Yeast
Old Sonoma Ale Yeast
Description: Yeast from an historic brewery in Northern California, this strain was embraced by the early pioneers of craft beer in America and continues to be a great choice for those seeking to use a traditional British-style yeast. A neutral and versatile strain, it is a great choice for pale ales, porters, and stouts.
Styles:
|
WLP076 |
70-74% |
Med |
66-70 °F |
Med |
Ale |
Liquid |
- |
- |
| White Labs |
Neutral Grain Yeast
Neutral Grain Yeast
Description: Marked by a clean, fast fermentation, this strain is ideal for any neutral grain spirit. Alcohol and temperature tolerant. Used in high-gravity beers.
Styles:
|
WLP078 |
77-84% |
Med-High |
76-85 °F |
High |
Other |
Liquid |
- |
- |
| White Labs |
Cream Ale Yeast Blend
Cream Ale Yeast Blend
Description: This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.
Styles: American Cream Ale, American Wheat, Herb & Spice, Specialty, Smoke, Golden Ale, American Pale, American IPA, American Amber, Old Ale, Strong Ale, Barley Wine, Imperial IPA
|
WLP080 |
75-80% |
Med |
65-70 °F |
Med-High |
Ale |
Liquid |
- |
- |
| White Labs |
English Ale Blend
English Ale Blend
Description: A blend of British ale yeast strains, designed to add complexity to your ale. Moderate fruitiness and mineral-like, with little to no sulfur. Drier than WLP002 and WLP005, but with similar flocculation properties. Good yeast blend for English Pale Ale, Bitter, Porter, Stout, and India Pale Ale.
Styles:
|
WLP085 |
69-76% |
Med-High |
68-72 °F |
Med |
Ale |
Liquid |
- |
- |
| White Labs |
San Diego Super Yeast
San Diego Super Yeast
Description: A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.
Styles: American Cream, American Wheat, Herb & Spice, Specialty, Smoke, Golden Ale, American Pale, American IPA, American Amber, American Brown, Olde Ale, American Strong, Imperial IPA, Barley wine
|
WLP090 |
76-83%+ |
Med-High |
65-68 °F |
High |
Ale |
Liquid |
- |
- |
| White Labs |
Super High Gravity Ale Yeast
Super High Gravity Ale Yeast
Description: Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.
Styles: Barley wine
|
WLP099 |
>80% |
Med |
65-69 °F |
Very High |
Ale |
Liquid |
Thomas Hardy |
- |
| White Labs |
Hefeweizen Ale Yeast
Hefeweizen Ale Yeast
Description: 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.
Styles: hefeweizen, dunkel weizen, weissbier
|
WLP300 |
72-76% |
Low |
68-72 °F |
Med |
Belgian/Wheat |
Liquid |
Weihenstephan 68 |
WLP300, WY3068, OYL-021, IYG01 |
| White Labs |
American Hefeweizen Ale Yeast
American Hefeweizen Ale Yeast
Description: This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.
Styles: American Wheat
|
WLP320 |
70-75% |
Low |
65-69 °F |
Med |
Belgian/Wheat |
Liquid |
Zum Uerige (through Widmer) |
WLP320, WY1010 |
| White Labs |
Bavarian Weizen Yeast
Bavarian Weizen Yeast
Description: Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves."
Styles: hefeweizen, dunkel weizen, weissbier
|
WLP351 |
73-77% |
Low |
66-70 °F |
Med |
Belgian/Wheat |
Liquid |
Weihenstephan 175 |
WLP351, WY3638 |
| White Labs |
Hefeweizen IV Ale Yeast
Hefeweizen IV Ale Yeast
Description: 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.
Styles: hefeweizen, dunkel weizen, weissbier
|
WLP380 |
73-80% |
Low |
66-70 °F |
Med |
Belgian/Wheat |
Liquid |
Weihenstephan 66? |
- |
| White Labs |
Belgian Wit Ale Yeast
Belgian Wit Ale Yeast
Description: Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Styles: Witbier
|
WLP400 |
74-78% |
Low-Med |
67-74 °F |
Med |
Belgian/Wheat |
Liquid |
Hoegaarden/Celis White |
WLP400, WY3944, RVA241, IYB44 |
| White Labs |
Belgian Wit II Ale Yeast
Belgian Wit II Ale Yeast
Description: Seasonal Availability: May - Jun Less Belgian-like phenolics than WLP400 and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers. Notice to brewers: Tends to take a long time to start; brewers should plan this into their brewing schedule. Needs heavy aeration and nutrients. Allow temperature to free rise.
Styles:
|
WLP410 |
70-75% |
Low-Med |
67-74 °F |
Med |
Belgian/Wheat |
Liquid |
Moortgat Brouwerij (via Ommegang?) |
- |
| White Labs |
Monastery Ale Yeast
Monastery Ale Yeast
Description: From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. (Formerly known as Trappist Ale Yeast)
Styles: Belgian Dubbel, Tripel, Grand Cru, Belgian Specialty
|
WLP500 |
75-80% |
Med-Low |
65-72 °F |
High |
Belgian/Wheat |
Liquid |
Chimay |
WLP500, WY1214, RVA201, IYB63 |
| White Labs |
Belgian Bastogne Ale Yeast
Belgian Bastogne Ale Yeast
Description: 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 as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Styles: Belgian Dubbel, Tripel, Belgian Specialty
|
WLP510 |
74-80% |
Med |
66-72 °F |
High |
Belgian/Wheat |
Liquid |
Orval |
WLP510, RVA202, IYB53 |
| White Labs |
Antwerp Ale Yeast
Antwerp Ale Yeast
Description: Seasonal Availability: Nov - Dec Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.
Styles: Belgian Pale, Biere De Garde, Belgian Specialty
|
WLP515 |
73-80% |
Med |
67-70 °F |
Med |
Belgian/Wheat |
Liquid |
De Koninck |
RVA221, WLP515 |
| White Labs |
Abbey Ale Yeast
Abbey Ale Yeast
Description: Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Styles: Belgian Dubbel, Tripel, Grand Cru, Belgian Specialty
|
WLP530 |
75-80% |
Med-High |
66-72 °F |
High |
Belgian/Wheat |
Liquid |
Westmalle |
WLP530, WY3787, RVA203, IYB48 |
| White Labs |
Abbey IV Ale Yeast
Abbey IV Ale Yeast
Description: Seasonal Availability: Jul - Aug An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low). Note: This strain benefits from extra oxygenation
Styles: Belgian Dubbel, Tripel, Belgian Specialty
|
WLP540 |
74-82% |
Med |
66-72 °F |
High |
Belgian/Wheat |
Liquid |
Rochefort |
WLP540, WY1762, RVA204 |
| White Labs |
Belgian Strong Ale Yeast
Belgian Strong Ale Yeast
Description: From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.
Styles: Belgian Dubbel, Tripel, Grand Cru, Belgian Specialty, Spice, Christmas
|
WLP545 |
78-85% |
Med |
66-72 °F |
High |
Belgian/Wheat |
Liquid |
- |
- |
| White Labs |
Belgian Ale Yeast
Belgian Ale Yeast
Description: Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
Styles: Tripel
|
WLP550 |
78-85% |
Med |
68-78 °F |
Med-High |
Belgian/Wheat |
Liquid |
La Chouffe |
- |
| White Labs |
Belgian Saison I Yeast
Belgian Saison I Yeast
Description: Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.
Styles: Dubbel, Tripel, Saison, High Gravity
|
WLP565 |
65-75% |
Med |
68-75 °F |
Med |
Belgian/Wheat |
Liquid |
Saison Dupont |
RVA261, WLP565, WY3724 |
| White Labs |
Belgian Saison II Yeast
Belgian Saison II Yeast
Description: Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.
Styles: Saison, High Gravity
|
WLP566 |
78-85% |
Med |
68-78 °F |
Med |
Belgian/Wheat |
Liquid |
Vieille Provision Saison Dupont |
- |
| White Labs |
Belgian Style Saison Blend
Belgian Style Saison Blend
Description: This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
Styles: Tripel, Dubbel, Saison, High Gravity
|
WLP568 |
70-80% |
Med |
70-80 °F |
Med |
Belgian/Wheat |
Liquid |
- |
- |
| White Labs |
Belgian Golden Ale Yeast
Belgian Golden Ale Yeast
Description: From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.
Styles: Dubbel, Grand Cru, Christmas , Specialty
|
WLP570 |
73-78% |
Low |
68-75 °F |
High |
Belgian/Wheat |
Liquid |
Duvel (Moortgart) via McEwans |
WLP570, WY1388 |
| White Labs |
Belgian Style Ale Yeast Blend
Belgian Style Ale Yeast Blend
Description: A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'.
Styles: Tripel, Dubbel, Grand Cru
|
WLP575 |
74-80% |
Med |
68-75 °F |
Med-High |
Belgian/Wheat |
Liquid |
- |
- |
| White Labs |
Belgian Saison III Yeast
Belgian Saison III Yeast
Description: Seasonal Availability: Jul - Aug Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.
Styles:
|
WLP585 |
70-74% |
Low-Med |
68-75 °F |
Med |
Belgian/Wheat |
Liquid |
- |
- |
| White Labs |
French Saison Ale Yeast
French Saison Ale Yeast
Description: Seasonal Availability: May - Jun Unique yeast strain producing farmhouse-style beers with a phenolic “bite” and moderate ester compounds. Producing a cleaner aroma profile than other farmhouse styles, this yeast is versatile and highly attenuating.
Styles:
|
WLP590 |
73-80% |
Med |
69-75 °F |
5 - 10% |
Belgian/Wheat |
Liquid |
- |
- |
| White Labs |
Berliner Weisse Blend
Berliner Weisse Blend
Description: A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.
Styles:
|
WLP630 |
- |
- |
- |
- |
- |
Liquid |
- |
- |
| White Labs |
Saccharomyces "bruxellensis" Trois
Saccharomyces "bruxellensis" Trois
Description: This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.
Styles:
|
WLP644 |
85%+ |
Low |
70-85 °F |
Med-High |
Other |
Liquid |
- |
WLP644, IYA20 |
| White Labs |
Brettanomyces claussenii
Brettanomyces claussenii
Description: Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.
Styles:
|
WLP645 |
70-85% |
Low |
85+ °F |
Med-High |
Other |
Liquid |
- |
- |
| White Labs |
Brettanomyces bruxellensis Trois Vrai
Brettanomyces bruxellensis Trois Vrai
Description: The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.
Styles:
|
WLP648 |
85+% |
Low |
70-85 °F |
Med-High |
Other |
Liquid |
- |
- |
| White Labs |
Brettanomyces bruxellensis
Brettanomyces bruxellensis
Description: Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor.
Styles:
|
WLP650 |
70-85% |
Low |
85+ °F |
Med-High |
Other |
Liquid |
- |
- |
| White Labs |
Brettanomyces lambicus
Brettanomyces lambicus
Description: High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.
Styles:
|
WLP653 |
70-85% |
Low |
85+ °F |
Med-High |
Other |
Liquid |
- |
- |
| White Labs |
Belgian Sour Mix 1
Belgian Sour Mix 1
Description: A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
Styles:
|
WLP655 |
70-80% |
Med-Low |
80-85+ °F |
Med-High |
Other |
Liquid |
- |
- |
| White Labs |
Pediococcus Damnosus
Pediococcus Damnosus
Description: Pediococcus damnosus is a cocci bacteria known for its souring capabilities by producing lactic acid. Perfect to add to any sour program. High diacetyl producer and slow growing.
Styles:
|
WLP661 |
65% |
Low |
n/a |
n/a |
Other |
Liquid |
- |
- |
| White Labs |
Flemish Ale Blend
Flemish Ale Blend
Description: Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix
Styles:
|
WLP665 |
80-85% |
Low-Med |
68-80 °F |
Med-High |
Other |
Liquid |
- |
- |
| White Labs |
American Farmhouse Blend
American Farmhouse Blend
Description: Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers
Styles:
|
WLP670 |
75-82% |
Med |
68-72 °F |
5-10% |
Other |
Liquid |
- |
- |
| White Labs |
Lactobacillus brevis
Lactobacillus brevis
Description: Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program!
Styles:
|
WLP672 |
80% |
n/a |
n/a |
n/a |
Other |
Liquid |
- |
- |
| White Labs |
Malolactic
Malolactic
Description: Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine. These liquid cultures are available in vials to inoculate 6 gallons or 1 liter sizes to inoculate 60 gallons.
Styles:
|
WLP675 |
- |
- |
- |
- |
Other |
Liquid |
- |
- |
| White Labs |
Lactobacillus delbrueckii Bacteria
Lactobacillus delbrueckii Bacteria
Description: This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
Styles:
|
WLP677 |
75-82% |
Low |
70-75 °F |
Med-High |
Other |
Liquid |
- |
- |
| White Labs |
Flor Sherry Yeast
Flor Sherry Yeast
Description: This yeast develops a film (flor) on the surface of the wine. Creates green almond, granny smith and nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles. For use in secondary fermentation. Slow fermentor.
Styles:
|
WLP700 |
>80% |
n/a |
>70 °F |
16% |
Other |
Liquid |
- |
- |
| White Labs |
Sake Yeast
Sake Yeast
Description: For use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance.
Styles:
|
WLP705 |
>80% |
n/a |
>70 °F |
16% |
Other |
Liquid |
- |
- |
| White Labs |
California Pinot Noir Yeast
California Pinot Noir Yeast
Description: Isolated from Pinot Noir grapes by White Labs in Davis, CA. This strain produces fruity and complex aromas, and is an ideal choice for hardy red wine varieties, as well as aromatic white wines such as Chardonnay. This strain is reliable for difficult fermentations.
Styles:
|
WLP707 |
>80% |
n/a |
>70 °F |
16% |
Wine |
Liquid |
- |
- |
| White Labs |
Sake #9 Yeast
Sake #9 Yeast
Description: For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeast’s development of high fragrance components. Also a fairly strong fermenter, but producing a foamless fermentation.
Styles:
|
WLP700 |
72-78% |
Low-Med |
62-68 °F |
15-16% |
Other |
Liquid |
- |
- |
| White Labs |
Champagne Yeast
Champagne Yeast
Description: Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral.
Styles:
|
WLP715 |
>75% |
Low |
70-75 °F |
17% |
Wine |
Liquid |
- |
- |
| White Labs |
Avize WineYeast
Avize WineYeast
Description: Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.
Styles:
|
WLP718 |
>80% |
Low |
60-90 °F |
15% |
Wine |
Liquid |
- |
- |
| White Labs |
Sweet Mead/Wine Yeast
Sweet Mead/Wine Yeast
Description: A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling.
Styles:
|
WLP720 |
<75% |
Low |
70-75 °F |
15% |
Wine |
Liquid |
- |
- |
| White Labs |
Steinberg-Geisenheim Wine Yeast
Steinberg-Geisenheim Wine Yeast
Description: German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewürztraminer. Moderate fermentation characteristics and cold tolerant.
Styles:
|
WLP727 |
>80% |
Low |
50-90 °F |
14% |
Wine |
Liquid |
- |
- |
| White Labs |
Chardonnay White Wine Yeast
Chardonnay White Wine Yeast
Description: Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate.
Styles:
|
WLP730 |
>80% |
Low |
50-90 °F |
14% |
Wine |
Liquid |
- |
- |
| White Labs |
French White Wine Yeast
French White Wine Yeast
Description: Classic yeast for white wine fermentation. Slow to moderate fermenter and foam producer. Gives an enhanced creamy texture.
Styles:
|
WLP735 |
>80% |
Low |
60-90 °F |
16% |
Wine |
Liquid |
- |
- |
| White Labs |
Merlot Red Wine Yeast
Merlot Red Wine Yeast
Description: Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is well suited for Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon.
Styles:
|
WLP740 |
>80% |
Low |
60-90 °F |
18% |
Wine |
Liquid |
- |
- |
| White Labs |
Assmanshausen Wine Yeast
Assmanshausen Wine Yeast
Description: German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermenter which is cold tolerant.
Styles:
|
WLP749 |
>80% |
Low |
50-90 °F |
16% |
Wine |
Liquid |
- |
- |
| White Labs |
French Red Wine Yeast
French Red Wine Yeast
Description: Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile.
Styles:
|
WLP750 |
>80% |
Low |
60-90 °F |
17% |
Wine |
Liquid |
- |
- |
| White Labs |
Cabernet Red Wine Yeast
Cabernet Red Wine Yeast
Description: High temperature tolerance. Moderate fermentation speed. Excellent for full-bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc.
Styles:
|
WLP760 |
>80% |
Low |
60-90 °F |
16% |
Wine |
Liquid |
- |
- |
| White Labs |
Suremain Burgundy Wine Yeast
Suremain Burgundy Wine Yeast
Description: Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production.
Styles:
|
WLP770 |
>80% |
Low |
60-90 °F |
16% |
Wine |
Liquid |
- |
- |
| White Labs |
English Cider Yeast
English Cider Yeast
Description: Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.
Styles:
|
WLP775 |
>80% |
Med |
68-75 °F |
Med-High |
Other |
Liquid |
- |
- |
| White Labs |
Pilsner Lager Yeast
Pilsner Lager Yeast
Description: Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.
Styles: Bohemian Pilsner, European Pilsner
|
WLP800 |
72-77% |
Med-High |
50-55 °F |
Med |
Lager |
Liquid |
Pilsner Urquell |
WLP800, WY2001 |
| White Labs |
Czech Budejovice Lager Yeast
Czech Budejovice Lager Yeast
Description: Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.
Styles: Bohemian Pilsner, German Doppelbock
|
WLP802 |
75-80% |
Med |
50-55 °F |
Med |
Lager |
Liquid |
Samsons via Budejovicky Mestansky Pivovar |
- |
| White Labs |
San Francisco Lager Yeast
San Francisco Lager Yeast
Description: This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Styles: American Lager, American Premium Lager, American Amber Lager, American Specialty Lager, Schwarzbier, German Doppelbock
|
WLP810 |
65-70% |
High |
58-65 °F |
Med-High |
Lager |
Liquid |
Anchor Steam |
WLP810, WY2112 |
| White Labs |
Belgian Lager Yeast
Belgian Lager Yeast
Description: Seasonal Availability: Jan - Feb Clean, crisp European lager yeast with low sulfur production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.
Styles: German Kolsch, German Pilsner, Bohemian Pilsner, European Pilsner, American Premium Lager, American Amber Lager, Vienna Lager
|
WLP815 |
72-78% |
Med |
50-55 °F |
5-10% |
Lager |
Liquid |
- |
- |
| White Labs |
Oktoberfest/M„rzen Lager Yeast
Oktoberfest/M„rzen Lager Yeast
Description: This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.
Styles: Bohemian Pilsner, Munich Helles, Marzen and Oktoberfest, European Dark and Munchner, German Doppelbock
|
WLP820 |
65-73% |
Med |
52-58 °F |
Med-High |
Lager |
Liquid |
Weihenstephan 206 |
WLP820, WY2206 |
| White Labs |
German Lager Yeast
German Lager Yeast
Description: This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.
Styles: German Pilsner, Bohemian Pilsner, Vienna Lager, American Amber Lager,
|
WLP830 |
74-79% |
Med |
50-55 °F |
Med |
Lager |
Liquid |
Weihenstephan 34/70 |
WLP830, WY2124, W-34/70 |
| White Labs |
German Bock Lager Yeast
German Bock Lager Yeast
Description: From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.
Styles: Munich Helles, American Specialty Lager, Vienna Lager, Marzen and Oktoberfest, European Dark Lager and Munchner
|
WLP833 |
70-76% |
Med |
48-55 °F |
Med-High |
Lager |
Liquid |
Ayinger Brewery |
- |
| White Labs |
German Lager X
German Lager X
Description: Seasonal Availability: Jan - Feb Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with low sulfur production and low esters. It is a great choice for styles like traditional Helles, Oktoberfest, Bock, and Dunkel.
Styles:
|
WLP835 |
70-76% |
Med |
50-54 °F |
Med-High |
Lager |
Liquid |
- |
- |
| White Labs |
Southern German Lager Yeast
Southern German Lager Yeast
Description: This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.
Styles:
|
WLP838 |
68-76% |
Med-High |
50-55 °F |
Med |
Lager |
Liquid |
- |
- |
| White Labs |
American Lager Yeast
American Lager Yeast
Description: This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.
Styles: American Lite Lager, American Lager, American Premium Lager, American Specialty Lager, American Amber Lager, American Dark Lager, Vienna Lager
|
WLP840 |
75-80% |
Med |
50-55 °F |
Med |
Lager |
Liquid |
Budweiser |
WLP840, WY2007 |
| White Labs |
Coppenhagen Lager Yeast
Coppenhagen Lager Yeast
Description: Clean, crisp north European lager yeast. Not as malty as the southern European lager yeast strains. Great for European style pilsners, European style dark lagers, Vienna, and American style lagers.
Styles: European Pilsner, American Lager, American Premium Lager, American Specialty Lager, Vienna Lager, European Dark and Munchner, American Dark Lager, German Schwarzbier
|
WLP850 |
72-78% |
Med |
50-58 °F |
Med |
Lager |
Liquid |
- |
- |
| White Labs |
Munich Helles Lager Yeast
Munich Helles Lager Yeast
Description: Seasonal Availability: Mar - Apr This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it's great for a variety of lager styles ranging from Helles to Rauchbier.
Styles:
|
WLP860 |
68-72% |
Med |
48-52 °F |
Med |
Lager |
Liquid |
- |
- |
| White Labs |
Cry Havoc
Cry Havoc
Description: Licensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast.
Styles:
|
WLP862 |
66-70% |
Med-Low |
68-74 °F |
Med |
Lager |
Liquid |
- |
- |
| White Labs |
Zurich Lager Yeast
Zurich Lager Yeast
Description: Seasonal Availability: Sep - Oct Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.
Styles: European Dark and Munchner, German Doppelbock
|
WLP885 |
70-80% |
Med |
50-55 °F |
Med |
Lager |
Liquid |
Samichlaus |
- |
| White Labs |
Old Bavarian Lager Yeast
Old Bavarian Lager Yeast
Description: Seasonal Availability: Nov - Dec From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.
Styles: Marzen and Oktoberfest, European Dark and Munchner, German Schwarzbier
|
WLP920 |
66-73% |
Med |
50-55 °F |
Med-High |
Lager |
Liquid |
- |
- |
| White Labs |
HP Lager Yeast
HP Lager Yeast
Description: Use to ferment lager beer in one week! Ferment at room temperature 62-68°F) under 1.0 bar (14.7 PSI) until final gravity is obtained, generally in one week. Lager the beer at 35°F, 15 PSI, for 3-5 days, to condition. Sulfur production is strong first 2 days, then disappears by day 5. Do not need to carbonate, since at 1 bar entire time.
Styles:
|
WLP925 |
73-82% |
Med |
62-68 °F |
Med |
Lager |
Liquid |
- |
- |
| White Labs |
Mexican Lager Yeast
Mexican Lager Yeast
Description: From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. This is one of the best lager strains in the White Labs yeast bank; try it with any lager.
Styles: American Premium Lager, American Specialty Lager, American Amber Lager, Vienna Lager, American Dark Lager, Bock, German Doppelbock
|
WLP940 |
70-78% |
Med |
50-55 °F |
Med |
Lager |
Liquid |
Grupo Modelo |
- |
| Wyeast |
German Ale
German Ale
Description: A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.
Styles: American Wheat or Rye Beer, Berliner Weisse, Bière de Garde, Düsseldorf Altbier, Kölsch, Northern German Altbier
|
WY1007 |
73-77% |
Low |
55-68 °F |
11% |
Ale |
Liquid |
Dsseldorf (Zum Uerige) |
WLP036, WY1007, IYG02 |
| Wyeast |
American Wheat
American Wheat
Description: A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable.
Styles: American Wheat or Rye Beer, Cream Ale, Düsseldorf Altbier, Kölsch, Northern German Altbier
|
WY1010 |
74-78% |
Low |
58-74 °F |
10% |
Ale |
Liquid |
Zum Uerige (through Widmer) |
WLP320, WY1010 |
| Wyeast |
London Ale
London Ale
Description: A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.
Styles: Brown Porter, Dry Stout, English Barleywine, Foreign Extra Stout, Mild, Northern English Brown Ale, Old Ale, Robust Porter, Russian Imperial Stout
|
WY1028 |
73-77% |
Med-Low |
60-72 °F |
10% |
Ale |
Liquid |
Worthington White Shield |
WLP013, WY1028, IYA13 |
| Wyeast |
American Ale
American Ale
Description: Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers.
Styles: 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
|
WY1056 |
73-77% |
Med-Low |
60-72 °F |
10% |
Ale |
Liquid |
Chico - Sierra Nevada |
WLP001, WY1056, OYL-004, RVA101, GY001, BRY-97, US-05, IYA07 |
| Wyeast |
Irish Ale
Irish Ale
Description: 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).
Styles: 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
|
WY1084 |
71-75% |
Med |
62-72 °F |
10% |
Ale |
Liquid |
Guinness |
WLP004, WY1084, OYL-005, IYA10, GY080, RVA151, INISBC-301 |
| Wyeast |
British Ale
British Ale
Description: This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C).
Styles: Blonde Ale, English Barleywine, Northern English Brown Ale, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-
|
WY1098 |
73-75% |
Med-High |
64-72 °F |
10% |
Ale |
Liquid |
Whitbread - dry |
WLP007, WY1098, IYA01, OYL-006 |
| Wyeast |
Whitbread Ale
Whitbread Ale
Description: 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.
Styles: 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
|
WY1099 |
68-72% |
High |
64-75 °F |
10% |
Ale |
Liquid |
Whitbread |
- |
| Wyeast |
Ringwood Ale
Ringwood Ale
Description: A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.
Styles: American IPA, American Stout, Fruit Beer, Mild, Oatmeal Stout, Southern English Brown
|
WY1187 |
68-72% |
High |
64-74 °F |
10% |
Ale |
Liquid |
Ringwood |
WLP005, WY1187 |
| Wyeast |
Belgian Abbey
Belgian Abbey
Description: 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. It can be slow to start; however, it attenuates well.
Styles: Belgian Dark Strong Ale, Belgian Dubbel, Belgian Specialty Ale, Belgian Tripel, Christmas/Winter Specialty Spiced Beer, Witbier
|
WY1214 |
73-77% |
Med-Low |
68-78 °F |
9% |
Ale |
Liquid |
Chimay |
WLP500, WY1214, RVA201, IYB63 |
| Wyeast |
American Ale II
American Ale II
Description: With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. 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.
Styles: American Amber Ale, American Brown Ale, American IPA, American Pale Ale, American Stout, Blonde Ale, Fruit Beer, Imperial IPA, Wood-Aged Beer
|
WY1272 |
72-76% |
High |
60-72 °F |
10% |
Ale |
Liquid |
Anchor Liberty |
WLP051, WY1272, IYA15 |
| Wyeast |
Thames Valley Ale
Thames Valley Ale
Description: This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.
Styles: Brown Porter, Dry Stout, Düsseldorf Altbier, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Northern English Brown Ale, Robust Porter, Special/Best/Premium Bitter, Standard/Ordinary Bitter
|
WY1275 |
77% |
Med-Low |
62-72 °F |
10% |
Ale |
Liquid |
Henley of Thames (Brakspear Bitter) |
WLP023, WY1275 |
| Wyeast |
London Ale III
London Ale III
Description: Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.
Styles: 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
|
WY1318 |
71-75% |
High |
64-74 °F |
10% |
Ale |
Liquid |
Boddingtons |
WY1318, RVA132 |
| Wyeast |
Northwest Ale
Northwest Ale
Description: 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.
Styles: American Amber Ale, American Brown Ale, American IPA, American Pale Ale, American Stout, American Wheat or Rye Beer, Blonde Ale, Fruit Beer, Imperial IPA, Spice, Herb, or Vegetable Beer, Sweet Stout
|
WY1332 |
67-71% |
High |
65-75 °F |
10% |
Ale |
Liquid |
Hales Brewery in Seattle via Gales Brewery UK |
- |
| Wyeast |
British Ale II
British Ale II
Description: A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.
Styles: 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
|
WY1335 |
73-76% |
High |
63-75 °F |
10% |
Ale |
Liquid |
- |
- |
| Wyeast |
European Ale
European Ale
Description: 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. 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.
Styles: Baltic Porter, Düsseldorf Altbier, Northern German Altbier, Southern English Brown, Sweet Stout
|
WY1338 |
67-71% |
High |
62-72 °F |
10% |
Ale |
Liquid |
Wisenschaftliche Station #338 (Munich) |
WLP011, WY1338 |
| Wyeast |
Belgian Strong Ale
Belgian Strong Ale
Description: The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. This strain is prone to stalling at approximately 1.035; racking or slight aeration will encourage it to finish fermentation.
Styles: Belgian Blond Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Tripel, Bière de Garde, Christmas/Winter Specialty Spiced Beer
|
WY1388 |
74-78% |
Low |
64-80 °F |
12% |
Ale |
Liquid |
Duvel (Moortgart) via McEwans |
- |
| Wyeast |
Denny's Favorite 50
Denny's Favorite 50
Description: This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.
Styles: American Amber Ale, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Classic Rauchbier, Cream Ale, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer
|
WY1450 |
74-76% |
Low |
60-70 °F |
10% |
Ale |
Liquid |
- |
- |
| Wyeast |
West Yorkshire
West Yorkshire
Description: This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.
Styles: English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout
|
WY1469 |
67-71% |
High |
64-72 °F |
9% |
Ale |
Liquid |
Timothy Taylor |
WY1469, IYA05 |
| Wyeast |
Belgian Stout (Private Collection)
Belgian Stout (Private Collection)
Description: A very versatile ale strain from Belgium. Excellent for Belgian stout and Belgian Specialty ales. Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics.
Styles: Belgian Pale Ales, Belgian Specialty Ales, Belgian Dubbel, Triple & Quad, Belgian Strong Golden & Dark Ales, Belgian Blonde Ales, Saisons
|
WY1581 |
70-85% |
Med |
65-75 °F |
12% |
Belgian/Wheat |
Liquid |
- |
WY1581, IYB51 |
| Wyeast |
Scottish Ale
Scottish Ale
Description: Our 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. Higher fermentation temperatures will result in an increased ester profile.
Styles: American Barleywine, Baltic Porter, Braggot, Christmas/Winter Specialty Spiced Beer, Foreign Extra Stout, Imperial IPA, Old Ale, Other Smoked Beer, Russian Imperial Stout, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Strong Scotch Ale, Wood-Aged Beer
|
WY1728 |
69-73% |
High |
55-75 °F |
12% |
Ale |
Liquid |
McEwans |
WLP028, WY1728, RVA141, INISBC-302 |
| Wyeast |
Belgian Abby Ale II
Belgian Abby Ale II
Description: 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.
Styles: American Barleywine, Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Russian Imperial Stout, Strong Scotch Ale
|
WY1762 |
73-77% |
Med |
65-75 °F |
12% |
Ale |
Liquid |
Rochefort |
WLP540, WY1762, RVA204 |
| Wyeast |
Rogue Pacman
Rogue Pacman
Description: A versatile yeast strain from one of Oregon’s leading craft breweries. 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.
Styles: American Pale Ale, American Amber Ale, American Brown Ale, Brown Porter, Cream Ale, Irish Red Ale, Strong Scotch Ale, Dry Stout, American Stout, Russian Imperial Stout, American IPA, Imperial IPA, American Barleywine, Fruit Beer, Spice/Herb/or Vegetable Beer, Christmas/Winter Specialty Spice Beer, Other Smoked Beer, Wood-Aged Beer
|
WY1764 |
72-78% |
Med-High |
60-72 °F |
12% |
Ale |
Liquid |
Rogue - Pacman |
WY1764, RVA103, IYA18 |
| Wyeast |
English Special Bitter
English Special Bitter
Description: Similar to 1968, slightly less flocculent. Produces light fruit ethanol aroma. Mild malt with a neutral soft finish. Very clean.
Styles: Extra Special/Strong Bitter (English Pale Ale), Old Ale, Special/Best/Premium Bitter, Standard/Ordinary Bitter
|
WY1768 |
68-72% |
Very High |
64-72 °F |
10% |
Ale |
Liquid |
Youngs brewery |
- |
| Wyeast |
London ESB Ale
London ESB Ale
Description: A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. 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.
Styles: 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
|
WY1968 |
67-71% |
Very High |
64-72 °F |
10% |
Ale |
Liquid |
Fullers |
WLP002, WY1968, OYL-016, RVA131, IYA09 |
| Wyeast |
Budvar Lager
Budvar Lager
Description: 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.
Styles: Bohemian Pilsner, Classic American Pilsner, Dortmunder Export, Lite American Lager
|
WY2000 |
71-75% |
Med-High |
48-56 °F |
9% |
Lager |
Liquid |
Budvar |
- |
| Wyeast |
Urquell Lager
Urquell Lager
Description: 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.
Styles: Bohemian Pilsner
|
WY2001 |
72-76% |
Med-High |
48-58 °F |
9% |
Lager |
Liquid |
Pilsner Urquell |
WLP800, WY2001 |
| Wyeast |
Pilsen Lager
Pilsen Lager
Description: 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.
Styles: Classic American Pilsner, Dark American Lager, German Pilsner (Pils), Lite American Lager, Premium American Lager, Schwarzbier (Black Beer), Standard American Lager
|
WY2007 |
71-75% |
Med |
48-56 °F |
9% |
Lager |
Liquid |
Budweiser |
WLP840, WY2007 |
| Wyeast |
American Lager
American Lager
Description: 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.
Styles: Classic American Pilsner, Dark American Lager, Lite American Lager, Premium American Lager, Standard American Lager
|
WY2035 |
73-77% |
Med |
48-58 °F |
9% |
Lager |
Liquid |
August Schell |
- |
| Wyeast |
Danish Lager
Danish Lager
Description: 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.
Styles: Classic American Pilsner, Dark American Lager, Dortmunder Export, Lite American Lager, Munich Helles, Premium American Lager, Standard American Lager
|
WY2042 |
73-77% |
Low |
46-56 °F |
9% |
Lager |
Liquid |
Miller via Carlsberg |
- |
| Wyeast |
California Lager
California Lager
Description: This strain is particularly well suited for producing California Common-style beers. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.
Styles: Baltic Porter, California Common Beer, Christmas/Winter Specialty Spiced Beer, Cream Ale, Other Smoked Beer, Premium American Lager, Spice, Herb, or Vegetable Beer
|
WY2112 |
67-71% |
High |
58-68 °F |
9% |
Lager |
Liquid |
Anchor Steam |
WLP810, WY2112 |
| Wyeast |
Bohemian Lager
Bohemian Lager
Description: 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. 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.
Styles: Baltic Porter, Bière de Garde, Bohemian Pilsner, Classic American Pilsner, Dark American Lager, Doppelbock, Dortmunder Export, Eisbock, German Pilsner (Pils), Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock, Vienna Lager
|
WY2124 |
73-77% |
Med |
48-58 °F |
9% |
Lager |
Liquid |
Weihenstephan 34/70 |
WLP830, WY2124, W-34/70 |
| Wyeast |
Bavarian Lager
Bavarian Lager
Description: Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete.
Styles: Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock
|
WY2206 |
73-77% |
Med-High |
46-58 °F |
9% |
Lager |
Liquid |
Weihenstephan 206 |
WLP820, WY2206 |
| Wyeast |
Czech Pils
Czech Pils
Description: Originating from the home of great Pilsners in the Czech Republic, this classic strain will finish dry and malty. It is the perfect choice for Bohemian-style Pilsners. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning.
Styles: Bohemian Pilsner, Classic American Pilsner, Dark American Lager, Munich Dunkel, Schwarzbier (Black Beer), Vienna Lager
|
WY2278 |
70-74% |
Med-High |
50-58 °F |
9% |
Lager |
Liquid |
Pilsner Urquell-D |
- |
| Wyeast |
Munich Lager
Munich Lager
Description: This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete.
Styles: Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles, Bock, Munich Dunkel, Oktoberfest/Märzen, Traditional Bock, Vienna Lager
|
WY2308 |
70-74% |
Med |
48-56 °F |
9% |
Lager |
Liquid |
Wisenschaftliche Station #308 (Munich) |
- |
| Wyeast |
Kölcsh
Kölcsh
Description: 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. 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.
Styles: 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
|
WY2565 |
73-77% |
Low |
56-70 °F |
10% |
Ale |
Liquid |
Weihenstephan 165, Köln (P„ffgen?) |
- |
| Wyeast |
Octoberfest Lager Blend
Octoberfest Lager Blend
Description: 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.
Styles: Baltic Porter, Classic Rauchbier, Oktoberfest/Märzen, Vienna Lager
|
WY2633 |
73-77% |
Med-Low |
48-58 °F |
9% |
Lager |
Liquid |
- |
- |
| Wyeast |
Bavarian Wheat
Bavarian Wheat
Description: This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain.
Styles: Dunkelweizen, Weizen/Weissbier, Weizenbock
|
WY3056 |
73-77% |
Med |
64-74 °F |
10% |
Belgian/Wheat |
Liquid |
- |
- |
| Wyeast |
Weihenstephan Weizen
Weihenstephan Weizen
Description: The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.
Styles: Dunkelweizen, Fruit Beer, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock
|
WY3068 |
73-77% |
Low |
64-75 °F |
10% |
Belgian/Wheat |
Liquid |
Weihenstephan 68 |
WLP300, WY3068, OYL-021, IYG01 |
| Wyeast |
Belgian Lambic Blend
Belgian Lambic Blend
Description: 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 Brussels. 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.
Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic
|
WY3278 |
70-80% |
varies |
63-75 °F |
12% |
Ale |
Liquid |
- |
- |
| Wyeast |
German Wheat
German Wheat
Description: A highly flocculent German wheat beer strain that is the perfect choice for use in Kristallweizen. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics similar to the popular Wyeast 3068. However, this strain will sediment rapidly, resulting in bright beer without filtration. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Sulfur is commonly produced, but will dissipate with conditioning.
Styles: Dunkelweizen, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock
|
WY3333 |
70-76% |
High |
63-75 °F |
10% |
Belgian/Wheat |
Liquid |
- |
- |
| Wyeast |
Forbidden Fruit
Forbidden Fruit
Description: 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.
Styles: Belgian Specialty Ale, Witbier
|
WY3463 |
72-76% |
Low |
63-76 °F |
12% |
Belgian/Wheat |
Liquid |
Hoegaarden |
- |
| Wyeast |
Belgian Ardennes
Belgian Ardennes
Description: 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.
Styles: Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Dubbel, Belgian Golden Strong Ale, Belgian Pale Ale, Belgian Specialty Ale, Belgian Tripel, Flanders Brown Ale/Oud Bruin
|
WY3522 |
72-76% |
High |
65-85 °F |
12% |
Belgian/Wheat |
Liquid |
La Chouffe |
WY3522, IYB45 |
| Wyeast |
Bavarian Wheat
Bavarian Wheat
Description: A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.
Styles: Dunkelweizen, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock
|
WY3638 |
70-76% |
Low |
64-75 °F |
10% |
Belgian/Wheat |
Liquid |
Weihenstephan 175 |
WLP351, WY3638 |
| Wyeast |
French Saison
French Saison
Description: A very versatile strain that produces Saison or farmhouse style beers 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.
Styles: Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Saison
|
WY3711 |
77-83% |
Low |
65-77 °F |
12% |
Belgian/Wheat |
Liquid |
Brasserie Thiriez |
RVA262, WY3711, IYB64 |
| Wyeast |
Belgian Saison
Belgian Saison
Description: 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.
Styles: Saison
|
WY3724 |
76-80% |
Low |
70-95 °F |
12% |
Belgian/Wheat |
Liquid |
Saison Dupont |
RVA261, WLP565, WY3724 |
| Wyeast |
Farmhouse Ale
Farmhouse Ale
Description: 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.
Styles: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale
|
WY3726 |
74-79% |
Med |
70-84 °F |
12% |
Belgian/Wheat |
Liquid |
- |
WY3726, IYB56 |
| Wyeast |
Roselare Blend
Roselare Blend
Description: 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.
Styles: Flanders Brown Ale/Oud Bruin, Fruit Lambic, Gueuze, Straight (Unblended) Lambic
|
WY3763 |
80% |
varies |
65-85 °F |
11% |
Other |
Liquid |
Rodenbach |
- |
| Wyeast |
Trappist High Gravity
Trappist High Gravity
Description: A classic strain for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “house” strain.
Styles: Belgian Dubbel, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Tripel, Bière de Garde
|
WY3787 |
74-78% |
Med-High |
64-78 °F |
12% |
Belgian/Wheat |
Liquid |
Westmalle |
WLP530, WY3787, RVA203, IYB48 |
| Wyeast |
Belgian Wheat
Belgian Wheat
Description: 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.
Styles: Belgian Pale Ale, Belgian Tripel, Witbier
|
WY3942 |
72-76% |
Med |
64-74 °F |
12% |
Belgian/Wheat |
Liquid |
Esen, Belgium (De Dolle) |
- |
| Wyeast |
Belgian Witbier
Belgian Witbier
Description: 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%.
Styles: Belgian Dubbel, Belgian Tripel, Spice, Herb, or Vegetable Beer, Witbier
|
WY3944 |
72-76% |
Med-Low |
62-75 °F |
12% |
Belgian/Wheat |
Liquid |
Hoegaarden/Celis White |
WLP400, WY3944, RVA241, IYB44 |
| Wyeast |
Sweet Mead
Sweet Mead
Description:
Styles:
|
WY4184 |
NA |
Med |
65-75 °F |
11% |
Other |
Liquid |
- |
- |
| Wyeast |
Dry Mead
Dry Mead
Description:
Styles:
|
WY4632 |
NA |
Low-Med |
55-75 °F |
18% |
Other |
Liquid |
- |
- |
| Wyeast |
Cider
Cider
Description:
Styles:
|
WY4766 |
NA |
Low |
65-70 °F |
12% |
Other |
Liquid |
- |
- |
| Wyeast |
Brettanomyces bruxellensis
Brettanomyces bruxellensis
Description: 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.
Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic
|
WY5112 |
Very High |
Med |
60-75 °F |
12% |
Other |
Liquid |
- |
- |
| Wyeast |
Lactobacillus
Lactobacillus
Description: L. buchneri. 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 wort or beer below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.
Styles: Berliner Weisse, Flanders Brown Ale/Oud Bruin, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic
|
WY5335 |
- |
- |
60-95 °F |
9% |
Other |
Liquid |
- |
- |
| Wyeast |
Brettanomyces lambicus
Brettanomyces lambicus
Description: 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.
Styles: Berliner Weisse, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic
|
WY5526 |
Medium |
Very High |
60-75 °F |
12% |
Other |
Liquid |
- |
- |
| Wyeast |
Pediococcus
Pediococcus
Description: 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.
Styles: Fruit Lambic, Gueuze, Straight (Unblended) Lambic
|
WY5733 |
- |
- |
60-95 °F |
9% |
Other |
Liquid |
- |
- |
| Mangrove Jack's |
Bavarian Wheat Yeast
Bavarian Wheat Yeast
Description: Deliciously smooth, light golden in colour, full bodied aromas of vanilla and banana and a lingering aftertaste. This yeast produces a silky mouth feel and rich body.
Styles: Suitable for brewing Hefeweizen, Kristal Weizen, Dunkel Weizen and more
|
M20 |
Medium |
Low |
59-86 °F |
- |
Ale |
Dry |
- |
- |
| Mangrove Jack's |
Belgian Ale Yeast
Belgian Ale Yeast
Description: Belgian Ale Yeast is an exceptional top-fermenting yeast creating highly characterful beers with spicy, fruity and peppery notes ideal for Belgian Saison or farmhouse style beer
Styles: Suited for brewing all Belgian ales, including Quadruples of up to 14% ABV.
|
M27 |
Very High |
Med |
79-90 °F |
14% |
Ale |
Dry |
- |
- |
| Mangrove Jack's |
Bohemian Lager Yeast
Bohemian Lager Yeast
Description: A bottom-fermenting lager strain suitable for European lager and pilsner style beers. This yeast will produce soft, delicate and balanced beers with a dry and clean palate.
Styles: Suitable for German/ Bohemian pilsners, all lager styles, German bocks and more
|
M84 |
High |
High |
50-59 °F |
- |
Lager |
Dry |
- |
- |
| Mangrove Jack's |
British Ale Yeast
British Ale Yeast
Description: A top-fermenting ale strain suitable or many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.
Styles: Suitable for India pale ale, porter, stouts, barley wine and more.
|
M07 |
High |
Very High |
57-72 °F |
- |
Ale |
Dry |
- |
- |
| Mangrove Jack's |
Burton Union Yeast
Burton Union Yeast
Description: A top-fermenting ale yeast suitable for a wide variety of hoppy and distinctive English style beers. This strain products light and delicate fruity esters and does not strip away malt character or body.
Styles: Suitable for ordinary bitter, extra special bitter, golden ale and more.
|
M79 |
High |
High |
64-74 °F |
- |
Ale |
Dry |
- |
- |
| Mangrove Jack's |
Craft Series Cider
Craft Series Cider
Description: A high ester-producing cider strain imparting wonderful flavour depth, revealing the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders.
Styles:
|
M02 |
High |
High |
64-75 °F |
- |
Other |
Dry |
- |
- |
| Mangrove Jack's |
UK Dark Ale Yeast
UK Dark Ale Yeast
Description: A top fermenting ale yeast suitable for a variety of hearty British ales, promoting exceptional body and flavour. Ferments with full, rich dark fruit flavours.
Styles: Suitable for dark mild ale, English brown ale, Scottish havy ale and more
|
M03 |
Medium |
Med |
64-72 °F |
- |
Ale |
Dry |
- |
- |
| Mangrove Jack's |
US West Coast Yeast
US West Coast Yeast
Description: A top fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through.
Styles: Suitable for American style pale ale, American double IPA, American style imperial stout and more.
|
M44 |
High |
High |
59-74 °F |
- |
Ale |
Dry |
- |
- |
| Mangrove Jack's |
Workhorse
Workhorse
Description: A top fermenting yeast which produces a clean, crisp flavour suitable for a wide variety of styles with different fermenting temperatures. This versatile yeast is well suited to making cask or bottle conditioned beer.
Styles: Suitable for brewing a range of styles from light lager to Baltic porter.
|
M10 |
High |
Med |
59-90 °F |
- |
Ale |
Dry |
- |
- |
| Omega |
DIPA
DIPA
Description: Ale strain isolated from a famous double IPA brewed in Vermont. Produces a unique ester profile reminiscent of peaches. This strain complements an aggressive use of hops.
Styles:
|
OYL-052 |
72-80% |
Med-Low |
65-72 °F |
High |
Ale |
Liquid |
Conan - The Alchemist |
GY054, OYL-052, RVA104 |
| Omega |
Hefeweizen Ale Yeast
Hefeweizen Ale Yeast
Description: The most popular German wheat beer strain used worldwide. Produces a balance of banana esters and clove phenolics that can be skewed depending on various conditions – e.g., increased ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate or over pitching to reduce or nearly eliminate banana character. Decreasing the ester level will allows higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.
Styles:
|
OYL-021 |
73-77% |
Low |
64-75 °F |
10% |
Ale |
Liquid |
Weihenstephan 68 |
WLP300, WY3068, OYL-021, IYG01 |
| Omega |
New Jersey Ale
New Jersey Ale
Description: A flocculent top fermenting ale yeast from a defunct East Coast brewery. It produces a very clean ale.
Styles:
|
OYL-045 |
72-78% |
Med-High |
66-72 °F |
- |
Ale |
Liquid |
- |
- |
| Omega |
HotHead Ale
HotHead Ale
Description: An ale strain of Norwegian origin that has an astoundingly wide temperature range (62F-98F) with little difference in flavor profile across the whole range. Temperature control is unnecessary with this strain. It has a unique fruitiness that makes it complementary to modern hop varieties.
Styles:
|
OYL-057 |
75-85% |
Med-High |
62-98 °F |
11% |
Ale |
Liquid |
- |
- |
| Omega |
West Coast Ale I
West Coast Ale I
Description: Clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. A very popular “house” strain. May yield citrus notes with cooler 60-66°F fermentations.
Styles:
|
OYL-004 |
73-80% |
Med-Low |
60-73 °F |
11% |
Ale |
Liquid |
Chico - Sierra Nevada |
WLP001, WY1056, OYL-004, RVA101, GY001, BRY-97, US-05, IYA07 |
| Omega |
British Ale I
British Ale I
Description: Allows malt and hop character to dominate the profile. Highly flocculant and highly attenuative. Ferments well down to 64°F.
Styles:
|
OYL-006 |
70-80% |
Med-High |
64-72°F |
10% |
Ale |
Liquid |
- |
WLP007, WY1098, IYA01, OYL-006 |
| Omega |
British Ale VIII
British Ale VIII
Description: A classic ESB strain best suited for English style ales including milds, bitters, porters, and English style stouts. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F. A thorough diacetyl rest is recommended after fermentation is complete. This yeast will leave a beer very clear, and will leave some residual sweetness.
Styles:
|
OYL-016 |
67-71% |
Very High |
64-72 °F |
9% |
Ale |
Liquid |
Fullers |
WLP002, WY1968, OYL-016, RVA131, IYA09 |
| Omega |
Irish Ale
Irish Ale
Description: A popular choice for dark beers and 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
Styles:
|
OYL-005 |
69-75% |
Med |
62-72 °F |
12% |
Ale |
Liquid |
Guinness |
WLP004, WY1084, OYL-005, IYA10, GY080, RVA151, INISBC-301 |
| Omega |
Belgian Dark Ale A
Belgian Dark Ale A
Description: Versatile strain 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.
Styles:
|
OYL-024 |
74-79% |
Med |
65-80 °F |
12% |
Belgian/Wheat |
Liquid |
- |
WY3822 |
| Omega |
Belgian Ale W
Belgian Ale W
Description: Classic strain for brewing Belgian dubbel or Belgian tripel. This strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. Makes a great Belgian style “house” strain.
Styles:
|
OYL-028 |
74-78% |
Med |
64-78 °F |
11-12% |
Belgian/Wheat |
Liquid |
- |
WLP530, WY3787 |
| Omega |
Saisonstein's Monster
Saisonstein's Monster
Description: The first in our line of hybrid strains. This strain is a genetic hybrid resulting from the mating of strains OYL-026 and OYL-027, created by and available exclusively from Omega Yeast. Less phenolic and more fruit character than 026. Exhibits some of the bubble gum character of 027.
Styles:
|
OYL-500 |
80-90% |
Low |
65-78 °F |
High |
Belgian/Wheat |
- |
- |
- |
| Omega |
German Lager I
German Lager I
Description: The most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F range. It may also be used for Common beer production with fermentations at 65-68°F. A thorough diacetyl rest is recommended after fermentation is complete.
Styles:
|
OYL-106 |
73-77% |
Med-Low |
45-68 °F |
9% |
Lager |
Liquid |
- |
WLP830, WY2124 |
| Omega |
Lactobacillius Blend
Lactobacillius Blend
Description: This blend contains two Lactobacillus species — brevis and plantarum — giving the blend a wide active temperature range. The Lactobacillus plantarum strain was isolated in collaboration with Marz Community Brewing from a starter inoculated with whole malt grains. It sours efficiently at lower temperatures (65F-100F) compared to other Lactobacillus species. To use the blend for kettle souring a 5 gallon batch, prepare a 1 liter starter of approximately 1.040 specific gravity and pour contents of pouch into unhopped starter. Incubate 24-48 hours at room temperature to increase cell count. Prepare wort as normal and cool to 75-95F. Pitch Lactobacillus starter into unhopped wort and allow to sour to desired level. Maximum levels of sourness should develop within 48 hours. There is no need to hold the temperatures at the high end of the range for effective souring due to the efficient action of plantarum at lower temperatures. When desired sourness is achieved, re-boil wort to kill Lactobacillus. Add hops at this time if desired. This blend is extremely hop sensitive. Souring may not occur in worts with 2 or more IBUs. Cool wort and pitch yeast to complete fermentation.
Styles:
|
OYL-605 |
- |
- |
68-95 °F |
- |
Other |
Liquid |
- |
- |
| Omega |
Brettanomyces Blend #1
Brettanomyces Blend #1
Description: A blend of a mild Brettanomyces isolate from a Colorado brewery known for its Brett beers and two strains formerly classified as Brettanomyces but since found to be Saccharomyces. This blend produces huge tropical fruit aromas during fermentation that fade somewhat during conditioning. Has a wide temperature range and ferments very dry, leaving little body. Consider adding flaked oats if additional body is desired. This blend will not produce significant “funk” or acid, even with extended aging. The blend pairs well with fruity aroma hops to make a unique pale ale.
Styles:
|
OYL-210 |
78-88% |
Very Low |
68-80 °F |
- |
Other |
Liquid |
Crooked Stave? |
- |
| Omega |
Brettanomyces Blend #2
Brettanomyces Blend #2
Description: This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis for development of moderate “funk” during a secondary fermentation. The “bit ‘o funkiness” will take extended time (3+ months) to develop.
Styles:
|
OYL-211 |
85%+ |
Very Low |
68-80 °F |
- |
Other |
Liquid |
- |
- |
| Omega |
Brettanomyces Blend #3
Brettanomyces Blend #3
Description: This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis, Brettanomyces lambicus, two Brettanomyces isolates from a Colorado brewery known for its Brett beers, and two Brettanomyces isolates from an “Intense” Belgian source for a funky, fruity and complex brew. Brett character will develop over time. Acid production will increase over time given exposure to oxygen.
Styles:
|
OYL-212 |
85%+ |
Very Low |
68-80 °F |
- |
Other |
Liquid |
Crooked Stave? |
- |
| East Coast Yeast |
Scottish Heavy
Scottish Heavy
Description: Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/ shilling or heavier ales including old ales and barleywines due to the level of attenuation (77-80%)
Styles:
|
ECY07 |
77-80% |
- |
60-68 °F |
- |
Ale |
Liquid |
- |
- |
| East Coast Yeast |
Saison Brasserie
Saison Brasserie
Description: A combination of several saison yeast strains for both fruity and spicy characteristics accompanied with dryness (attenuation ~ 80%).
Styles:
|
ECY08 |
~80% |
- |
75-85 °F |
- |
Belgian/Wheat |
Liquid |
- |
- |
| East Coast Yeast |
Belgian Abbaye
Belgian Abbaye
Description: This yeast produces classic Belgian-style ales - robust, estery with a large note of clove and fruit. Rated highly in sensory tests described in "Brew Like a Monk" for complexity and low production of higher alcohols
Styles:
|
ECY09 |
74-76% |
- |
66-72 °F |
- |
Belgian/Wheat |
Liquid |
- |
- |
| East Coast Yeast |
Old Newark Ale
Old Newark Ale
Description: Sourced from a defunct east coast brewery, this pure strain was identified as their "ale-pitching yeast". Good for all styles of American and English ales with high flocculation and a compact sedimentation
Styles:
|
ECY10 |
~76% |
- |
60-68 °F |
- |
Ale |
Liquid |
- |
- |
| East Coast Yeast |
BelgianWhite
BelgianWhite
Description: Isolated from the Hainaut region in Belgium, this pure yeast will produce flavors reminiscent of witbiers
Styles:
|
ECY11 |
~76% |
- |
70-76 °F |
- |
Belgian/Wheat |
Liquid |
- |
- |
| East Coast Yeast |
Ole Newark Beer
Ole Newark Beer
Description: Sourced from the same east coast brewery as ECY10, this was identified as their "beer-pitching yeast" (i.e. lager yeast). The strain was identified as S. cerevisae, hence it is not a true lager yeast, but can ferment at lager fermentation temperatures
Styles:
|
ECY12 |
~78% |
- |
58-68 °F |
- |
Ale |
Liquid |
- |
- |
| East Coast Yeast |
Belgian Abbaye 2
Belgian Abbaye 2
Description: Traditional Belgian yeast with a complex, dry, fruity malt profile. Rated highly in sensory tests described in "Brew Like a Monk" for complexity and low production of higher alcohols.
Styles:
|
ECY13 |
74-76% |
- |
66-72 °F |
- |
Belgian/Wheat |
Liquid |
- |
- |
| East Coast Yeast |
Saison Single
Saison Single
Description: This strain leaves a smooth, full farmhouse character with mild esters reminiscent of apple pie spice.
Styles:
|
ECY14 |
76-78% |
- |
75-82 °F |
- |
Belgian/Wheat |
Liquid |
- |
- |
| East Coast Yeast |
Munich Festbier
Munich Festbier
Description: From one of the oldest breweries in Munich, this pure strain is recommended for many German lagers such as Helles, Dunkel, and Oktoberfest.
Styles:
|
ECY15 |
Medium |
- |
46-54 °F |
- |
Lager |
Liquid |
- |
- |
| East Coast Yeast |
Burton Union
Burton Union
Description: Produces a bold, citrusy character which accentuates mineral and hop flavors. Well suited for classic English pale ales and ESB
Styles:
|
ECY17 |
73-75% |
- |
64-69 °F |
- |
Ale |
Liquid |
- |
- |
| East Coast Yeast |
British Mild
British Mild
Description: This yeast has a complex woody ester and is typically under-attenuating (does not ferment malto-triose) leaving a pronounced malt profile with a slight sweetness that is perfect for milds and bitters.
Styles:
|
ECY18 |
66-70% |
- |
60-68 °F |
- |
Ale |
Liquid |
- |
- |
| East Coast Yeast |
Kolschbier
Kolschbier
Description: Produces a clean lager-like profile at ale fermentation temperatures. Smooth mineral and malt flavors come through with a clean, lightly yeasty flavor and aroma in the finish.
Styles:
|
ECY21 |
75-78% |
- |
58-66 °F |
- |
Ale |
Liquid |
- |
- |
| East Coast Yeast |
Kellerbier
Kellerbier
Description: This yeast exhibits a clean, crisp lager in the traditional northern German character. Use in German pilsners including Kellerbier.
Styles:
|
ECY28 |
74-76% |
- |
46-54 °F |
- |
Lager |
Liquid |
- |
- |
| East Coast Yeast |
Northeast Ale
Northeast Ale
Description: A unique ale yeast with an abundance of citrusy esters accentuating American-style hops in any pale ale, IPA, double IPA.
Styles:
|
ECY29 |
73-75% |
- |
65-70 °F |
- |
Ale |
Liquid |
- |
- |
| East Coast Yeast |
BugFarm
BugFarm
Description: A mixed culture of wild yeast and lactic bacteria to emulate sour or wild beers such as lambic-style ales. Over time displays a citrus sourness and barnyard funk profile. Contains yeast (Saccharomyces, Brettanomyces) and lactic bacteria (Lactobacillus, Pediococcus). The "Brett" population is typically >50% of the culture pitch. The blend of strains change every calendar year for those who like to blend or have solera projects.
Styles:
|
ECY01 |
- |
- |
- |
- |
Other |
Liquid |
- |
- |
| East Coast Yeast |
Flemish Ale
Flemish Ale
Description: A unique blend of yeast and lactic bacteria producing sour beers with leather, fruit, and cherry stone flavors. Perfect for Flemish reds, oud brune, other sour ales. The blend contains a base Belgian yeast, several Brettanomyces, Lactobacilli, and Pediococcus.
Styles:
|
ECY02 |
- |
- |
- |
- |
Other |
Liquid |
- |
- |
| East Coast Yeast |
Farmhouse Brett
Farmhouse Brett
Description: A saison blend (ECY08) with a pure Brettanomyces isolate from a small but fascinating producer of Saison. Can produce a funky and acidic farmhouse ale particularly when a secondary fermentable is added (i.e. priming sugar or fruit). The amount of aeration will influence the Brett's fermentation as well. The pure Brett strain is also available asECY03-B.
Styles:
|
ECY03 |
- |
- |
- |
- |
Other |
Liquid |
- |
- |
| East Coast Yeast |
Brett anomala
Brett anomala
Description: Originally identified by 26S rDNA partial sequencing and was isolated in beer from Adelaide, Australia. This species displays strong barnyard and gradual acidity over time.
Styles:
|
ECY04 |
- |
- |
- |
- |
Other |
Liquid |
- |
- |
| East Coast Yeast |
Brett bruxellensis
Brett bruxellensis
Description: Isolated in Belgian stout and recovered from a cell bank, this bruxellensis strain can be quite funky accompanied by some fruit. May be slow to start. Originally identified by 26S rDNA partial sequencing.
Styles:
|
ECY05 |
- |
- |
- |
- |
Other |
Liquid |
- |
- |
| East Coast Yeast |
BugCounty
BugCounty
Description: SEASONAL (OCT-DEC) With over 20 different isolates combined for fermentation to overwhelm the senses, this blend is the mother-bugger for wild ales. Like the BugFarm, Brettanomyces dominants the overall population, however, other wild yeast seen in spontaneous fermentations are also included (such as Pichia and Kloeckera ). Several strains of Saccharomyces, Lactobacillus and Pediococcus round out this large and complex culture.
Styles:
|
ECY20 |
- |
- |
- |
- |
Other |
Liquid |
- |
- |
| East Coast Yeast |
Brett naardenensis
Brett naardenensis
Description: A unique species of Brettanomyces that creates an abundance of acidity quickly (some acetic acid likely) and may initially display a mousy-like tainted flavor but dissipates over time leading to ester production with hints of strawberry. Aging up to 6 months is recommended. Suggested fermentation temperature: 60-74 F. Originally idenitified by 26S rDNA partial sequencing.
Styles:
|
ECY30 |
- |
- |
- |
- |
Other |
Liquid |
- |
- |
| East Coast Yeast |
Dirty Dozen Brett Blend
Dirty Dozen Brett Blend
Description: Twelve (12) different isolates of atypical yeast exhibiting high production of barnyard "funk" and esters. Dryness, ripe fruit, and acidity will be encountered over a period of months and over time (>1 yr), may display gueuze-like qualities in complexity. Contains various isolates from lambic-producers, B. bruxellensis, B. anomala, B. lambicus, and B. naardenensis. For those who want the most from "Brett" yeast, whether a 100% fermentation is desired or adding to secondary aging projects. Suggested fermentation temperature: 60-74 F. Attenuation high.
Styles:
|
ECY34 |
- |
- |
- |
- |
Other |
Liquid |
- |
- |
| RVA Yeast Labs |
RVA 101 Chico Ale
RVA 101 Chico Ale
Description: This versatile workhorse yeast will produce a clean crisp flavor profile with muted yeast character allowing hops and malt to take center stage. The American IPA has gained international acclaim and this is the yeast that did it.
Styles:
|
RVA101 |
70-75% |
Med |
67-73 °F |
11% |
Ale |
Liquid |
Chico - Sierra Nevada |
WLP001, WY1056, OYL-004, RVA101, GY001, BRY-97, US-05, IYA07 |
| RVA Yeast Labs |
RVA 102 Boston Ale
RVA 102 Boston Ale
Description: Similar neutral character (low esters) to RVA 101 Chico Ale; however, it has a lower emphasis on hop bitterness, slightly tart, and less attenuative (more residual sweetness). Great for pale ales, blonde ale, American wheat, altbier, amber ale.
Styles:
|
RVA102 |
74-80% |
Med |
65-73 °F |
11% |
Ale |
Liquid |
Sam Adam's |
WLP008, RVA102 |
| RVA Yeast Labs |
RVA 103 Pacman Ale
RVA 103 Pacman Ale
Description: A very versatile yeast, produces a dry, clean beer with little diacetyl and very mild esters. However, it has a lower emphasis on hop bitterness, slightly tart, and less attenuative (more residual sweetness). Great for pale ales, blonde ale, American wheat, altbier, amber ale.
Styles:
|
RVA103 |
74-78% |
Med-High |
62-72 °F |
12% |
Ale |
Liquid |
Rogue - Pacman |
WY1764, RVA103, IYA18 |
| RVA Yeast Labs |
RVA 104 Hoptopper Ale
RVA 104 Hoptopper Ale
Description: Isolated from a very well regarded example of a Double IPA, this strain will produce fruity esters which serve well to complement a heavy hop load. Great for a variety of pale ales and bitters.
Styles:
|
RVA104 |
75-80% |
Med-Low |
64-76 °F |
11% |
Ale |
Liquid |
Conan - The Alchemist |
GY054, OYL-052, RVA104 |
| RVA Yeast Labs |
RVA 131 Chiswick Ale
RVA 131 Chiswick Ale
Description: This classic English strain will produce a very clear beer with some residual sweetness. Perfect for classic bitters, milds, English style porters and stouts.
Styles:
|
RVA131 |
65-72% |
Very High |
65-70 °F |
8% |
Ale |
Liquid |
Fullers |
WLP002, WY1968, OYL-016, RVA131, IYA09 |
| RVA Yeast Labs |
RVA 132 Manchester Ale
RVA 132 Manchester Ale
Description: Dryer then the Chiswick, this English classic will create a touch of esters and leave a hint of residual sweetness and malt backbone. Great for English bitters and browns.
Styles:
|
RVA132 |
70-75% |
High |
65-72 °F |
10% |
Ale |
Liquid |
Boddingtons |
WY1318, RVA132 |
| RVA Yeast Labs |
RVA 141 Scotch Ale
RVA 141 Scotch Ale
Description: Produces the famous malty beers of Scotland, including the winter warmer, Wee Heavy.
Styles:
|
RVA141 |
70-75% |
Med |
65-70 °F |
11% |
Ale |
Liquid |
McEwans |
WLP028, WY1728, RVA141, INISBC-302 |
| RVA Yeast Labs |
RVA 151 Dublin Ale
RVA 151 Dublin Ale
Description: This strain is the quintessential Irish stout yeast. It will produce crisp dry ale with hints of diacetyl and a unique pattern of esters, characteristic of this strain. Higher temps will accentuate yeast expressiveness. Fantastic in stouts, porters and scotch ale.
Styles:
|
RVA151 |
70-75% |
Med-High |
65-70 °F |
12% |
Ale |
Liquid |
Guinness |
WLP004, WY1084, OYL-005, IYA10, GY080, RVA151, INISBC-301 |
| RVA Yeast Labs |
RVA 161 German Ale
RVA 161 German Ale
Description: This strain will produce dimethyl sulfide early in fermentation but don’t be concerned, it will dissipate in short order leaving a clean beer with very low esters. Great for Kölsch, Altbeir and American Wheat beers .
Styles:
|
RVA161 |
70-76% |
Med |
60-68 °F |
10% |
Ale |
Liquid |
- |
- |
| RVA Yeast Labs |
RVA 201 Trappist Ale I
RVA 201 Trappist Ale I
Description: Classic Belgian yeast provides signature fruity esters reminiscent of plums.
Styles:
|
RVA201 |
75-80% |
Med |
65-72 °F |
12% |
Belgian/Wheat |
Liquid |
Chimay |
WLP500, WY1214, RVA201, IYB63 |
| RVA Yeast Labs |
RVA 202 Trappist Ale II
RVA 202 Trappist Ale II
Description: Produces a classic, high gravity, Trappist-style beer. Less ester character than RVA 201 with less phenolic spice than RVA 203. Great yeast for Belgian ales, particularly Belgian Dubbel and Trippel.
Styles:
|
RVA202 |
75-80% |
Med |
65-72 °F |
12% |
Belgian/Wheat |
Liquid |
Orval |
WLP510, RVA202, IYB53 |
| RVA Yeast Labs |
RVA 203 Trappist Ale III
RVA 203 Trappist Ale III
Description: Cleanest of the Trappist-style yeast. Great for accentuating malt-flavor in dubbels. High alcohol tolerance, can be used for French and Belgian Christmas Ales, Dark Strong Ales, Trippels, and high gravity Belgian Ales.
Styles:
|
RVA203 |
75-80% |
Med |
65-72 °F |
12% |
Belgian/Wheat |
Liquid |
Westmalle |
WLP530, WY3787, RVA203, IYB48 |
| RVA Yeast Labs |
RVA 204 Trappist Ale IV
RVA 204 Trappist Ale IV
Description: A true trappist legend. Great for Belgian Single, Dubbel, and Trippel. Fruit character is more subdued than RVA 201, but more expressive than RVA 203.
Styles:
|
RVA204 |
75-80% |
Med |
65-72 °F |
12% |
Belgian/Wheat |
Liquid |
Rochefort |
WLP540, WY1762, RVA204 |
| RVA Yeast Labs |
RVA 221 Belgian 1833 Ale
RVA 221 Belgian 1833 Ale
Description: This is the most subtle Belgian ale strain producing a lager-like quality with diminished fruitiness. Useful for amber and pale ales.
Styles:
|
RVA221 |
73-80% |
Med |
67-70 °F |
8% |
Belgian/Wheat |
Liquid |
De Koninck |
RVA221, WLP515 |
| RVA Yeast Labs |
RVA 222 Belgian Gnome Ale
RVA 222 Belgian Gnome Ale
Description: This versatile produces a balanced flavor of spice and fruit notes characteristic of all Belgian yeasts. Appropriate for a variety of Belgian styles.
Styles:
|
RVA222 |
73-80% |
High |
67-75 °F |
11% |
Belgian/Wheat |
Liquid |
La Chouffe |
- |
| RVA Yeast Labs |
RVA 241 Verboten Ale
RVA 241 Verboten Ale
Description: This is the quintessential Wit bier yeast responsible for bringing the style back from the dead. Spicy, fruity with a tart finish.
Styles:
|
RVA241 |
70-75% |
Low |
65-75 °F |
12% |
Belgian/Wheat |
Liquid |
Hoegaarden/Celis White |
WLP400, WY3944, RVA241, IYB44 |
| RVA Yeast Labs |
RVA 251 Golden Strong Ale
RVA 251 Golden Strong Ale
Description: A well-balanced blend of fruitiness and phenolic spice. A must for those seeking to make the elusive Golden Strong Ale.
Styles:
|
RVA251 |
73-80% |
Med |
68-75 °F |
13% |
Belgian/Wheat |
Liquid |
Huyghe |
- |
| RVA Yeast Labs |
RVA 261 Saison I
RVA 261 Saison I
Description: All that is wonderful about Wallonia. This strain produces the fruity, bubblegum esters with all the spice and pepper that makes Saison so appealing. Our advice: against all brewing orthodoxy, ferment this strain hot! Mid to upper 80°F coupled with good oxygenation, and yeast nutrient will help prevent this yeast from stalling out. Patience will be rewarded with this strain, it may take a few weeks after a vigorous fermentation to finish out, but it is worth the wait. To ensure a dry saison at cooler temperatures, finish with RVA 101 or some Brettanomyces.
Styles:
|
RVA261 |
65-75% |
Med |
75-85 °F |
10% |
Belgian/Wheat |
Liquid |
Saison Dupont |
RVA261, WLP565, WY3724 |
| RVA Yeast Labs |
RVA 262 Saison II
RVA 262 Saison II
Description: Of French origin, this strain produces a bit less of the fruity, bubblegum esters with less spice and pepper then RVA 261.
Styles:
|
RVA262 |
75-82% |
Med |
67-77 °F |
10% |
Belgian/Wheat |
Liquid |
Brasserie Thiriez |
RVA262, WY3711, IYB64 |
| RVA Yeast Labs |
RVA 263 Ghost Ale
RVA 263 Ghost Ale
Description: An RVA Yeast Labs exclusive, isolated from a very sought after saison style beer, this strain does not disappoint. Ripened fruit esters and a crisp earthy finish can be achieved even at lower temperatures with this Belgian farmhouse strain.
Styles:
|
RVA263 |
77-84% |
Med |
65-80 °F |
10% |
Belgian/Wheat |
Liquid |
Fantôme |
- |
| RVA Yeast Labs |
RVA 301 American Lager
RVA 301 American Lager
Description: This yeast produces a dry and clean profile characteristic of the American lager. Minimal sulfur and diacetyl production.
Styles:
|
RVA301 |
75-80% |
Med |
50-55 °F |
8% |
Lager |
Liquid |
- |
- |
| RVA Yeast Labs |
RVA 302 Mnchen Lager
RVA 302 Mnchen Lager
Description: At 55° F this will produce a clean malty beer in the German tradition. Raise the fermentation temp to (65°F) and this yeast produces the beers famous to San Francisco, known as “California Common”. It is unique in tolerating higher temperatures (65°F) while maintaining a delicious flavor profile.
Styles:
|
RVA302 |
75-80% |
High |
58-65 °F |
12% |
Lager |
Liquid |
- |
- |
| RVA Yeast Labs |
RVA 303 Oktoberfest Lager
RVA 303 Oktoberfest Lager
Description: Bock-style lager yeast that accentuates maltiness.
Styles:
|
RVA303 |
65-73% |
Med |
52-58 °F |
12% |
Lager |
Liquid |
- |
- |
| RVA Yeast Labs |
RVA 304 Czech Lager
RVA 304 Czech Lager
Description: Produces dry, crisp lagers made famous in the Czech Republic. Low diacetyl production.
Styles:
|
RVA304 |
75-80% |
Med |
50-55 °F |
8% |
Lager |
Liquid |
- |
- |
| RVA Yeast Labs |
RVA401 Hefeweizen I
RVA401 Hefeweizen I
Description: Produces the famous cloudy wheat beers of Germany. Depending on pitching rate, and temperature, this yeast produces “banana” (6 million cells/ml; high temp 72 °F +) or “clove” (12 million cells/ml; low temp 62-67°F). Between these temperatures, a mix of each characteristic can be obtained.
Styles:
|
RVA401 |
72-76% |
Low |
68-72 °F |
8% |
Belgian/Wheat |
Liquid |
- |
- |
| RVA Yeast Labs |
RVA402 Hefeweizen II
RVA402 Hefeweizen II
Description: Produces low levels of “banana” and “clove” resulting in a cleaner, cloudy wheat beer characteristic of the American Northwest.
Styles:
|
RVA402 |
70-75% |
Low |
65-69 °F |
8% |
Belgian/Wheat |
Liquid |
- |
- |
| RVA Yeast Labs |
RVA403 Hefeweizen III
RVA403 Hefeweizen III
Description: Produces a classic Bavarian Weizenbeer with spicy, phenolics.
Styles:
|
RVA403 |
73-77% |
Low |
66-70 °F |
8% |
Belgian/Wheat |
- |
- |
- |
| RVA Yeast Labs |
RVA 501 Brettanomyces claussenii
RVA 501 Brettanomyces claussenii
Description: A low-intensity strain. Contributions from this strain are mostly aromas of pineapple and fruit. This strain prefers higher temperatures (85° F), but will produce nice aroma and subtle flavor at normal ale fermentation termperatures (68-72° F).
Styles:
|
RVA501 |
- |
- |
68-85 °F |
- |
Other |
Liquid |
- |
- |
| RVA Yeast Labs |
RVA 502 Brettanomyces bruxellensis
RVA 502 Brettanomyces bruxellensis
Description: A medium-intensity Brettanomyces yeast strain. Will add a bit of funk when added during the secondary. Typically used in Belgian-style beers, especially lambic. A famous Trappist brewery produces its unique beer with this yeast during secondary fermentation.
Styles:
|
RVA502 |
- |
- |
- |
- |
Other |
Liquid |
- |
- |
| RVA Yeast Labs |
RVA 503 Brettanomyces lambicus
RVA 503 Brettanomyces lambicus
Description: High-intensity “Brett” strain. Very spicey with “smoky” and “horseblanket” flavors and aromas. This strain is used mostly in Lambics and Flanders sour beers.
Styles:
|
RVA503 |
- |
- |
- |
- |
Other |
Liquid |
- |
- |
| RVA Yeast Labs |
RVA 600 Lactobacillus
RVA 600 Lactobacillus
Description: A great lactic acid bacterial strain that will add a pleasant tangy sourness. RVA 600 is a pure culture of Lactobacillus rhamnosus GG which is found in many commercial probiotic products which have been shown in clinical studies to have many beneficial effects. These are homofermentative (only produces lactic acid, no carbon dioxide or ethanol) and are hop-sensitive. For more pronounces souring add before you add your yeast. You can sour to taste then add a yeast strain to outcompete the bacteria. Again, hop sensitive so easy on them…or dry hop the heck out of it! You may also want to experiment with blending sour low hop beer with an ale strain beer.
Styles:
|
RVA600 |
- |
- |
- |
- |
Other |
Liquid |
- |
- |
| RVA Yeast Labs |
RVA 601 Pediococcus
RVA 601 Pediococcus
Description: Lactic acid bacteria used in souring Belgian-style beers such as gueze and Lambic. Acid production increases with storage. Temperature range is 60-95º F.
Styles:
|
RVA601 |
- |
- |
60-95 °F |
- |
Other |
Liquid |
- |
- |
| GigaYeast |
NorCal Ale #1
NorCal Ale #1
Description: Clean Fermenting, versatile strain from one of the most famous California Pale Ales. Neutral flavor profile creates a crisp beer and allows hops to shine. Strong attenuator and good flocculation perfectly suited for a large variety of styles. Good choice for high gravity beers.
Styles:
|
GY001 |
76-80% |
Med |
64-77 °F |
11% |
Ale |
Liquid |
Chico - Sierra Nevada |
WLP001, WY1056, OYL-004, RVA101, GY001, BRY-97, US-05, IYA07 |
| GigaYeast |
British Ale Yeast #1
British Ale Yeast #1
Description: Versatile house strain from a traditional UK brewery. Strong attenuation over a broad temperature range and low esters make this yeast perfect for a wide variety of styles. GY011 is a strong flocculator that creates a clear beer.
Styles:
|
GY011 |
73-79% |
High |
64-77 °F |
9.50% |
Ale |
Liquid |
- |
- |
| GigaYeast |
NorCal Ale #5
NorCal Ale #5
Description: More flocculent and less attenuative than GY001. Ferments more slowly and leaves a clear beer with residual sweetness and a slight fruity nose. Excellent for full bodied, malt forward beers.
Styles:
|
GY029 |
69-72% |
Med-High |
67-75 °F |
9% |
Ale |
Liquid |
- |
- |
| GigaYeast |
British Ale Yeast #2
British Ale Yeast #2
Description: From a traditional British brewery. Very flocculent— produces clear beer. GY031 leaves a slightly sweet malty flavor. Flavor profile is nearly neutral at lower fermentation temps. Slight banana/fruit notes appear at higher temps. Perfect for English style pale ales, stouts, porters, bitters browns etc.
Styles:
|
GY031 |
72-82% |
High |
64-75 °F |
10% |
Ale |
Liquid |
- |
- |
| GigaYeast |
British Ale #3
British Ale #3
Description: From a British craft brewery known for its award winning hoppy English ales. Good flocculation, slight esters, excellent for accentuating hop flavor and aroma. This British ale yeast is less flocculent than GY011 and GY031– but still creates a clear beer. Finished beer is dry and crisp with just a hint of esters.
Styles:
|
GY041 |
74-83% |
Med-High |
64-77 °F |
10% |
Ale |
Liquid |
- |
- |
| GigaYeast |
Scotch Ale #1
Scotch Ale #1
Description: This is one sweet yeast. Neutral flavors emphasize the malt. Leaves a slight residual sweetness and body in high gravity beers perfect for malt forward styles like scotch ales, wee heavy, stouts and porters.
Styles:
|
GY044 |
70-82% |
Med-Low |
64-75 °F |
9% |
Ale |
Liquid |
- |
- |
| GigaYeast |
Vermont IPA Yeast
Vermont IPA Yeast
Description: From one of the best examples of an east coast IPA. This yeast attenuates slightly less than NorCal Ale #1 and leaves a beer with more body and a slight fruity ester that is amazing with aromatic hops. Good choice for high gravity beers and hoppy styles. Broad temperature range and moderate flocculation make this yeast a versatile house strain.
Styles:
|
GY054 |
74-82% |
Med-Low |
62-75 °F |
11% |
Ale |
Liquid |
Conan - The Alchemist |
GY054, OYL-052, RVA104 |
| GigaYeast |
Irish Stout
Irish Stout
Description: From one of the most famous stouts in the world. Creates a crisp, dry beer with a subtle fruity profile and a slightly tangy finish. Makes an amazing stout or porter but is also great for red, amber and even pale ales. This ale yeast is a robust fermenter perfect for high gravity brews and settles out well enough to create a relatively clear beer.
Styles:
|
GY080 |
82-86% |
Med |
64-72 °F |
11% |
Ale |
Liquid |
Guinness |
WLP004, WY1084, OYL-005, IYA10, GY080, RVA151, INISBC-301 |
| GigaYeast |
Achouffe Belgian Ale yeast
Achouffe Belgian Ale yeast
Description: Abbey style yeast from the Belgian Ardennes. Produces aromatic, spicy clove-like notes and less fruity aromas than GY014. Moderately flocculant yeast that creates a slightly clearer beer than most Belgians.
Styles:
|
GY003 |
57-84% |
Med-Low |
68-77 °F |
11%* |
Belgian/Wheat |
Liquid |
La Chouffe* |
- |
| GigaYeast |
Belgian Mix
Belgian Mix
Description: A blend of Trappist Ale Yeast combine to create robust attenuation and a complex flavor profile. Spicy and fruity, this blend is slightly more flocculent than many Belgians. Good choice for High Gravity beers.
Styles:
|
GY007 |
67-81% |
Low |
66-77 °F |
9%* |
Belgian/Wheat |
Liquid |
- |
- |
| GigaYeast |
Scourmont Abbey Ale Yeast
Scourmont Abbey Ale Yeast
Description: Classic Belgian yeast from one of the best known Trappist breweries. A fragrant yeast that produces delicious fruity aroma. Good choice for high gravity beers. Generally, the warmer this yeast is fermented the higher the level of fruit aromas produced.
Styles:
|
GY014 |
79-81% |
Low |
64-80 °F |
11% |
Belgian/Wheat |
Liquid |
- |
- |
| GigaYeast |
Trappist Tripel Yeast
Trappist Tripel Yeast
Description: Trappist Ale yeast from the mother of all Tripels. A balance of fruit and spice with a good malty finish provides a perfect complement for Belgian Ales, Dubbels and Tripels. Attenuation is on the slow side leaving more residual sweetness than our other Belgians. Less esters and phenolics than GY003 and GY014.
Styles:
|
GY015 |
70-76% |
Low |
66-74 °F |
10% |
Belgian/Wheat |
Liquid |
- |
- |
| GigaYeast |
Altstadt Ale
Altstadt Ale
Description: An ale yeast that ferments at cold temperatures and produces a lager like ale style with a hint of fruity esters. Leaves a slight residual maltiness perfect for traditional Kölsch and Alt styles.
Styles:
|
GY016 |
51-81% |
Low |
55-68 °F |
7% |
Ale |
Liquid |
- |
- |
| GigaYeast |
Bavarian Hefe Yeast
Bavarian Hefe Yeast
Description: A traditional hefe yeast from one of Bavaria’s oldest breweries. Robust attenuator that works over a broad range of temperatures and produces the classic banana and clove notes of the German wheat beer style. Moderate sulfide producer (will dissipate with conditioning).
Styles:
|
GY017 |
66-81% |
Low |
64-80 °F |
10% |
Belgian/Wheat |
Liquid |
- |
- |
| GigaYeast |
Saison Yeast #1
Saison Yeast #1
Description: Traditional Saison yeast from a French craft brewery. Produces fragrant beer with pepper and fruit notes. Warmer fermentations create more intense flavors. Perfect for accentuating citrus and fruit flavors. High attenuation rates make a dryer beer than Saison #2.
Styles:
|
GY018 |
49-83%* |
Low |
64-80 °F |
7%* |
Belgian/Wheat |
Liquid |
- |
- |
| GigaYeast |
Portland Hefe Yeast
Portland Hefe Yeast
Description: Used to make a famous American Wheat Beer. Creates a clean tasting crisp brew with just a hint of banana and spice. Very low flocculation means a hazy beer true to the hefe style.
Styles:
|
GY020 |
44-80%* |
Low |
64-74 °F |
6%* |
Belgian/Wheat |
Liquid |
- |
- |
| GigaYeast |
Kölsch Bier Yeast
Kölsch Bier Yeast
Description: From one of the oldest Kölsch breweries in Köln. Fermenting under 65?F produces a very clean, crisp beer with a touch of ester. Perfect for Kölsch or any style where a dry, clean profile is desired. GY021 produces a moderate amount of sulfide that will dissipate completely.
Styles:
|
GY021 |
76-83% |
Med-High |
60-72 °F |
10% |
Ale |
Liquid |
- |
- |
| GigaYeast |
Saison Yeast #2
Saison Yeast #2
Description: From a traditional farmhouse Saison. Creates the fruity/spicy aroma traditional to the style. Warmer fermentation temps result in more intense flavor. Produces a tartness not found in most of our yeast and a slightly sweeter beer than GY018 (Saison #1).
Styles:
|
GY027 |
44-83%* |
Low |
64-80 °F |
6%* |
Belgian/Wheat |
Liquid |
- |
- |
| GigaYeast |
Belgian Wit Yeast
Belgian Wit Yeast
Description: Traditional Belgian Wit yeast from one of the classic producers of the style. Creates a delicious spicy nose and a somewhat tart beer. Attenuates dry and leaves a slightly cloudy beer— very low flocculation.
Styles:
|
GY028 |
74-79% |
Low |
64-80 °F |
10% |
Belgian/Wheat |
Liquid |
- |
- |
| GigaYeast |
Saison Blend
Saison Blend
Description: A blend of Saison yeast. This Blend is a super robust attenuator that produces a complex flavor profile of fruit and spice.
Styles:
|
GY047 |
49-83%* |
Low |
64-80 °F |
7%* |
Belgian/Wheat |
Liquid |
- |
- |
| GigaYeast |
Golden Pear Belgian Ale Yeast
Golden Pear Belgian Ale Yeast
Description: Traditional yeast from the originator of the Belgian Golden Strong Ale style. Robust attenuation makes this yeast an excellent choice for low or high gravity belgian and farmhouse style ales. Leaves a dry, slightly tart finish with an estery profile reminiscent of apple and pear with a subdued level of spicy phenolics. This yeast produces a moderate amount of sulfide that will dissipate quickly with conditioning.
Styles:
|
GY048 |
78-85% |
Low |
65-80 °F |
10% |
Belgian/Wheat |
Liquid |
- |
- |
| GigaYeast |
Quebec Abbey Ale Yeast
Quebec Abbey Ale Yeast
Description: From one of the first breweries in North America to create a successful line of traditional Abbey style ales. This Belgian ale yeast creates a malt forward beer with subtle fruity esters and a very small amount of clove notes. Robust attenuation makes this yeast an excellent choice for low or high gravity beers where a slightly sweet malty finish is desired. Perfect for the Belgian Dubbel and Tripel styles.
Styles:
|
GY077 |
79-83% |
Med |
68-80 °F |
10% |
Belgian/Wheat |
Liquid |
- |
- |
| GigaYeast |
Czech Pilsner Yeast
Czech Pilsner Yeast
Description: Bottom fermenting yeast from a world famous Czech pilsner. Produces a dry, clean beer. Perfect for pilsner and other lager styles. This yeast is flocculent and produces a very clear beer. Robust attenuation in beer up to 16-17? Plato. Moderate to poor attenuation in very high gravity beers (over 20? Plato).
Styles:
|
GY002 |
52-79%* |
Med-High |
48-55 °F |
7.50% |
Lager |
Liquid |
- |
- |
| GigaYeast |
Golden Gate Lager Yeast
Golden Gate Lager Yeast
Description: Lager yeast used to create the California Common beer style. Ferments unusually high for a lager strain and still retains a lager sensibility (up to 68?F). This yeast leaves a slightly sweeter beer than our other lager yeast— perfect for creating a subtle, malty undertone against a clean lager background. Creates a moderate amount of sulfide under some conditions that will dissipate with a short rest. Fermentations at traditional lager temperatures may be slow. Recommended 55?- 68?F.
Styles:
|
GY005 |
57-83%* |
Med |
55-70 °F |
8% |
Lager |
Liquid |
- |
- |
| GigaYeast |
American Lager Yeast
American Lager Yeast
Description: Think you don’t like American Lager? Think again. This yeast is a powerful attenuator that creates a dry lager with a slightly fruity finish and very little sulfide and diacetyl. Perfect for lager styles where you desire a dry, less malty finish.
Styles:
|
GY030 |
72-83% |
Med |
48-60 °F |
10% |
Lager |
Liquid |
- |
- |
| GigaYeast |
German Lager Yeast
German Lager Yeast
Description: Bottom fermenting German yeast used in commercial breweries around the world. Produces a slightly sweeter but clean beer with a malty finish. Perfect for pilsners, märzen, Festbier etc . May require a diacetyl rest after fermentation.
Styles:
|
GY045 |
58-78%* |
Med-Low |
50-60 °F |
8% |
Lager |
Liquid |
- |
- |
| GigaYeast |
Brussels Bruxellensis
Brussels Bruxellensis
Description: Brettanomyces BruxellensisProduces classic Brett “Barnyard” characteristics plus some subtle fruity aroma and moderate acidity. Adds a tart complexity to any beer. This yeast is highly attenuative when left for long periods of time but tends to ferment slowly. Typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging.
Styles:
|
GB001 |
58% |
- |
68-80 °F |
- |
Other |
Liquid |
- |
- |
| GigaYeast |
Tart Cherry Brett
Tart Cherry Brett
Description: Brettanomyces Bruxellensis Produces some Brett Barnyard funk plus stone fruit and cherry-like esters. This Strain also produces a moderate amount of acid that adds a tart complexity to the brew. This yeast is highly attenuative but tends to ferment about ½ as fast as a typical ale strain. Although it attenuates faster than GB001, it is typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging.
Styles:
|
GB002 |
79% |
- |
68-80 °F |
- |
Other |
Liquid |
- |
- |
| GigaYeast |
GigaYeast Lacto
GigaYeast Lacto
Description: Lactobacillus Sp. Pronounced Sourness. Creates a modest amount of CO2 and EtOH. Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. We recommend brewing with GB110 in one of three ways. I) “Hot Start”: Pitch GB110 to wort at 98 F with little or no hops for 48-72 hrs. Wort may be soured before kettle boil or after. If soured before kettle boil, boil with hop additions as usual. If soured after kettle boil cool wort and pitch yeast. II) “Co-Pitch”: Pitch GB110 into a primary with yeast of your choice at 68-72 F. Wort that is less than 1050 and 7 IBU will typically be very sour in 2-3 weeks. III) “Secondary”: Pitch GB110 after primary fermentation for an aged sour. Souring by this method typically requires several months. Adding simple sugars or fruit etc. will enhance souring in the secondary.
Styles:
|
GB110 |
15-40% |
- |
68-98 °F |
- |
Other |
Liquid |
- |
- |
| GigaYeast |
Farmhouse Sour
Farmhouse Sour
Description: Blend of Belgian Ale Yeast, Brettanomyces and Lactic Acid Bacteria. Bright sour flavors with sweet, fruity esters, small amount of spicy phenolics and a hint of funky barnyard. Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.
Styles:
|
GB121 |
- |
- |
68-80 °F |
- |
Other |
Liquid |
- |
- |
| GigaYeast |
Berliner Blend
Berliner Blend
Description: A blend of neutral ale yeast and lactic acid bacteria. Sour with subtle ester character. Creates the classic Berliner Weisse style– sour with a hint of hops and malt. Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.
Styles:
|
GB122 |
89% |
- |
70-80 °F |
- |
Other |
Liquid |
- |
- |
| GigaYeast |
Sour Plum Belgian
Sour Plum Belgian
Description: Blend of Trappist ale yeast and lactic acid bacteria. No wild yeast or Brett. Creates a clean tart beer with stone fruit esters and no discernible phenolics. In general, sour blends require a longer fermentation time than pure ale strains– 7-10 days at a minimum– to finish. Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.
Styles:
|
GB123 |
77% |
- |
68-80 °F |
- |
Other |
Liquid |
- |
- |
| GigaYeast |
Saison Sour
Saison Sour
Description: Blend of Saison Ale Yeast and Lactic Acid Bacteria. Sour with fruity esters and black pepper. Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.
Styles:
|
GB124 |
78% |
- |
68-80 °F |
- |
Other |
Liquid |
- |
- |
| GigaYeast |
Sweet Flemish Brett
Sweet Flemish Brett
Description: Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics. Brew with GB144 on it’s own to make an all brett beer, in a primary fermentation with an ale yeast for a complex blended profile or in a secondary to add character during aging.
Styles:
|
GB144 |
83-84% |
- |
68-75 °F |
- |
Other |
Liquid |
- |
- |
| GigaYeast |
Sour Cherry Funk
Sour Cherry Funk
Description: Blend of 3 Brett strains and Lactic Acid Bacteria. Creates a tart beer with cherry esters and complex flavors. This blend creates an amazing complex, sour beer with fruity cherry esters. Fermenting in the presence of 7-10 IBUs will cause the fermentation to complete much more quickly but will slow the souring — expect to wait 3-4 months for significant souring. Fermenting with zero or less than 5 IBUs will allow souring to happen much faster (within two weeks) but will cause the fermentation to take up to 4 weeks to complete.
Styles:
|
GB150 |
51-89%* |
- |
68-80 °F |
- |
Other |
Liquid |
- |
- |
| GigaYeast |
Brux Blend
Brux Blend
Description: A blend of Brettanomyces yeast that produces stone fruit esters and a hint of barnyard. Creates a moderate amount of acid that adds a tart complexity to the brew. This blend is highly attenuative if left for long periods of time but ferments more slowly than a typical ale yeast. Use GB156 in a primary if fermented for 2-3 weeks or for conditioning a fermented beer during aging. This blend is highly attenuative but tends to ferment about ½ as fast as a typical ale strain
Styles:
|
GB156 |
79% |
- |
68-80 °F |
- |
Other |
Liquid |
- |
- |
| Blackman |
American Sour Mix
American Sour Mix
Description: A4 American sour mix is blended for primary fermentation with ale yeast and a double dose of lactobacillus. The blend does well at room temperature for no-fuss fermentation. Use to create unique American Sour ales.
Styles:
|
A4 |
- |
- |
62-75 °F |
- |
Other |
Dry |
- |
- |
| Blackman |
Flemish Sour Mix
Flemish Sour Mix
Description: F4 Flemish sour mix produces a sour with fruity and spicy notes. The pediococcus and lactobacillus create a sharp sour that plays well with crystal malts. Use to create moderately sour Flanders ales, Oud Bruin, and Gueuze*.
Styles:
|
F4 |
- |
- |
60-72 °F |
- |
Other |
Dry |
- |
- |
| Blackman |
German Sour Mix
German Sour Mix
Description: G4 German sour mix is blended for tartness, a heavy dose of lactobacillus and alt yeast make a perfectly crisp sour ale. Use with sea-salt for a sour Gose, add smoked malt for a traditional Lichtenhainer, or keep it simple with a refreshing Berliner Weisse.
Styles:
|
G4 |
- |
- |
60-68 °F |
- |
Other |
Dry |
- |
- |
| Blackman |
Belgian Sour Mix
Belgian Sour Mix
Description: B4 Belgian sour mix provides a light lemon-peppery note reminiscent of Trappist beers. The profile is extended with the addition of pediococcus and lactobacillus. This blend is great for deep farmhouse ales.
Styles:
|
B4 |
- |
- |
62-82 °F |
- |
Other |
Dry |
- |
- |
| The Yeast Bay |
Vermont Ale
Vermont Ale
Description: Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer. Expect this strain to take off fast and ferment wort quickly, though elevating the temperature following the bulk of fermentation may be required to raise the attenuation. In order to achieve high attenuation, we recommend fermenting at 64-68 ºF for 5-7 days, and then raising the temperature to 70 ºF until a stable gravity is reached. We also recommend mashing at 148-149 ºF and adding a small percentage of the fermentables (~ 5-10%) as sugar. Attenuation has also been reported to increase when repitching after the first generation.
Styles:
|
- |
75-82% |
Med-Low |
64-72 °F |
- |
Ale |
Liquid |
Conan - The Alchemist |
GY054, OYL-052, RVA104 |
| The Yeast Bay |
Wallonian Farmhouse
Wallonian Farmhouse
Description: Isolated from a unique farmhouse-style ale that hails from the Walloon region of Belgium, this yeast is one of the funkiest "clean" yeast we have in our stable. It imparts a slight earthy funk and tart character to the beer, and is a very mild producer of some slightly spicy and mildly smokey flavor compounds. This yeast exhibits absurdly high attenuation, resulting in a practically bone-dry beer. If desired, we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer. Use this yeast for any farmhouse style or experimental Belgian ale.
Styles:
|
- |
81-88% |
Med |
68-78 °F |
- |
Belgian/Wheat |
Liquid |
- |
- |
| The Yeast Bay |
Saison Blend
Saison Blend
Description: A blend of two unique yeast strains isolated from beers that embody the saison style, this blend is a balance of the many characteristic saison flavors and aromas. One yeast strain is a good attenuator that produces a spicy and mildly tart and tangy beer with a full mouthfeel. The other yeast strain is also a good attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. Together, they produce a dry but balanced beer with a unique flavor and aroma profile.
Styles:
|
- |
76-82% |
Med-Low |
68-80 °F |
- |
Belgian/Wheat |
Liquid |
- |
- |
| The Yeast Bay |
Saison Blend II
Saison Blend II
Description: This saison blend is the Saccharomyces portion of our Farmhouse Sour Ale, available to you as a result of popular demand from the commercial brewing crowd. Thiscombination of Saccharomyces strains embodies the balanced fusion of the two foremost saison flavor/aroma characters, fruitiness and earthiness. Each Saccharomyces strain in this blend produces flavor compounds that serve as the yin to the other's yang, and the result is an exceptionally complex yet balanced flavor and aroma profile. One strain will serve to create an ester profile of grapefruit and orange zest, while the other will produce a mild earthiness and spiciness. Close your eyes while drinking a beer fermented with this blend, and you'll feel like you're laying on freshly turned earth in an old citrus grove.
Styles:
|
- |
80-86% |
Med |
68-80 °F |
- |
Belgian/Wheat |
Liquid |
- |
- |
| The Yeast Bay |
Dry Belgian Ale
Dry Belgian Ale
Description: Dry Belgian Ale is single strain of Saccharomyces cerevisiae isolated from a unique golden strong ale. The profile is a complex and balanced mix of apple, pear and light citrus fruit with some mild spicy and peppery notes. The apparent attenuation of this strain ranges anywhere from 85-100%, depending upon the mash profile and the grist composition. For a yeast that's as dry as it is, it creates beers with a surprising amount of balance even without the use of specialty grains or adjuncts. While we haven't completed our own tests in house, this yeast is used at the brewery from which it was isolated to make big beers that are in the neighborhood of 12-16% ABV and sufficiently dry. Use Dry Belgian Ale as a primary fermenter in any big Belgian beer, or to unstick that pesky stuck fermentation.
Styles:
|
- |
85-100% |
Med-High |
68-74 °F |
- |
Belgian/Wheat |
Liquid |
- |
- |
| The Yeast Bay |
Northeastern Abbey
Northeastern Abbey
Description: This yeast was isolated from a beer crafted by a well-known producer of Belgian-style ales in the Northeastern United States. This yeast produces a very mild spiciness and earthy flavor and aroma which is complemented by a subtle but magnificent array of fruity esters, including pear and light citrus fruit. The brewery from which this strain was isolated uses it in a very versatile manner across an array of Belgian styles. We prefer using this yeast for any and all light Belgian beers, including Wit, Belgian Pale and Belgian Blond, in addition to any experimental fruit beers in which a more unique and robust flavor and aroma profile is desired. Expect this yeast to produce a large, thick krausen.
Styles:
|
- |
77-81% |
Med-Low |
68-73 °F |
- |
Belgian/Wheat |
Liquid |
- |
- |
| The Yeast Bay |
Franconian Dark Lager
Franconian Dark Lager
Description: Franconian Dark Lager is a single strain of Saccharomyces pastorianus that hails from the Franconia region of Germany. This yeast exhibits a short lag time and has flavor profile characteristics that complement dark, roasted malts. The dark malt complementing nature of this yeast makes it a perfect fit for any big, malt driven dark lagers. We recommend a brief diacetyl rest at ~ 60-65 ºF (2-3 days) at the end of primary fermentation. An extended lagering phase at 33-35 ºF will encourage the yeast to settle and create a clean profile.
Styles:
|
- |
77-78% |
Med-Low |
48-51 °F |
- |
Lager |
Liquid |
- |
- |
| The Yeast Bay |
Hessian Pils
Hessian Pils
Description: Hessian Pils is a single strain of Saccharomyces pastorianus that hails from the Hess region of Germany. It exhibits everything you want in a great Pilsner yeast: it's a clean fermenter with relatively low ester formation, exhibits a short lag time, ferments wort quickly and attenuates well, even at the low end of the temperature range. These characteristics allow the malt and hop profile to really shine, and creates a crisp finished beer. We recommend a brief diacetyl rest at ~ 60-65 ºF (2-3 days) at the end of primary fermentation. An extended lagering phase at 33-35 ºF will encourage the yeast to settle and create a clean profile.
Styles:
|
- |
73-76% |
Med-Low |
45-48 °F |
- |
Lager |
Liquid |
- |
- |
| The Yeast Bay |
Midwestern Ale
Midwestern Ale
Description: Midwestern Ale yeast is a single strain of Saccharomyces cerevisiae isolated from a storied brewery in the heartland of America, well suited for fermentation of a broad spectrum of worts. A relatively fast fermenter with good attenuation and pleasant ester profile that can be tuned via the fermentation temperature, this yeast is great for any porter, stout, brown, amber, IPA, pale ale, or American wheat beer. Expect this yeast to ferment cleaner with a low ester profile at the cooler fermentation temperatures, and produce a more pronounced ester profile at warmer fermentation temperatures.
Styles:
|
- |
76-80% |
Med |
64-72 °F |
- |
Ale |
Liquid |
- |
- |
| The Yeast Bay |
Beersel Brettanomyces Blend
Beersel Brettanomyces Blend
Description: This blend combines Brettanomyces strains isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant. All of the strains in this blend provide a balanced profile of fruitiness and funkiness. This blend tends to be a quick starter and forms a nice pellicle. The resulting beer is balanced with a bright and crisp finish.
Styles:
|
- |
78%+ |
Med-Low |
66-72 °F |
- |
Other |
Liquid |
- |
- |
| The Yeast Bay |
Brussels Brettanomyces Blend
Brussels Brettanomyces Blend
Description: This blend combines Brettanomyces strains isolated from a unique lambic produced in the Brussels region of Belgium. All of the isolates in this blend produce a pronounced barnyard funk with mild acidity and very little fruitiness. This blend can be a little slow to start up, but is a great addition to any beer that you want to funk up.
Styles:
|
- |
80%+ |
Med-Low |
66-72 °F |
- |
Other |
Liquid |
- |
- |
| The Yeast Bay |
Lochristi Brettanomyces Blend
Lochristi Brettanomyces Blend
Description: This blend combines Brettanomyces strains isolated from a unique beer produced in the Lochristi area in East Flanders. One strain provides a moderate funk and light fruitiness, while the other strain adds a more assertive fruitiness dominated by hints of strawberry. This blend also imparts a pleasant acidity over time that helps to balance out the profile of the finished beer. It can be slow to start up.
Styles:
|
- |
80%+ |
Med-Low |
66-72 °F |
- |
Other |
Liquid |
- |
- |
| The Yeast Bay |
Amalgamation - Brett Super Blend
Amalgamation - Brett Super Blend
Description: Amalgamation is the union of our six favorite Brettanomyces isolates from our microbe library. Each isolate produces a unique bouquet of bright and fruity flavors and aromas, and the combination of all of them into one blend results in the coalescence of these unique flavors and aromas into something truly special. Expect this blend to create a dry beer with a bright and complex fruit-forward flavor and aroma, accompanied by some funk on the palate.
Styles:
|
- |
85%+ |
Low |
65-72 °F |
- |
Other |
Liquid |
- |
- |
| The Yeast Bay |
Saison/Brettanomyces Blend
Saison/Brettanomyces Blend
Description: This blend combines one of the Saccharomyces strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library. The Saccharomyces yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk. Approximately 58 billion cells/vial.
Styles:
|
- |
80%+ |
Med-Low |
70-78 °F |
- |
Other |
Liquid |
- |
- |
| The Yeast Bay |
Funktown Pale Ale
Funktown Pale Ale
Description: Funktown Pale Ale is a blend of our Vermont Ale strain and a unique strain of Brettanomyces that is well suited for primary fermentation. The combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the Brettanomyces produces a unique flavor and aroma profile that is fruit-forward. Expect this blend to finish drier than the Vermont Ale. We recommend following a similar fermentation scheme as is used for the Vermont Ale, fermenting at 67-69 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached. Approximately 58 billion cells/vial.
Styles:
|
- |
78-80%+ |
Med-Low |
68-74 °F |
- |
Other |
Liquid |
- |
- |
| The Yeast Bay |
Mélange Sour Blend
Mélange Sour Blend
Description: If you dig using a diverse array of unique organisms to create balanced sour beers, this delightful medley of microbes is sure to please! Mélange is our most varied mix of fermentative organisms, intended for use in the production of sour beers in which a balance of funk and sourness is desired. This blend contains two Saccharomyces cerevisiae isolates, Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus. If you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 70-72 ºF for the first few days and then raising the temperature to 75-80 ºF to encourage development of sourness (Lactobacillus, Pediococcus). For a slower developing beer that exhibits a rounded balance of funk (Brettanomyces) and sourness we recommend ~5-10 IBU, mashing on the high end, fermenting at 68 ºF and holding at that temperature for an extended period of time. Approximately 29 bilion cells/vial.
Styles:
|
- |
85%+ |
Med-Low |
68-78 °F |
- |
Other |
Liquid |
- |
- |
| The Yeast Bay |
Farmhouse Sour Ale
Farmhouse Sour Ale
Description: Farmhouse Sour Ale is a blend of Saccharomyces and Lactobacillus. It was formulated for brewers wishing to create a saison with a balanced acid profile that complements the complex esters of our unique farmhouse/saison yeast strains, but without the Brettanomyces funk. This blend contains two farmhouse/saison Saccharomyces cerevisiae isolates, Lactobacillus brevis, and Lactobacillus delbreuckii. The two Saccharomyces strains will combine to create a delightful ester profile of grapefruit and orange zest, accompanied by a mild earthiness and spiciness. The two Lactobacillus strains will produce a balanced acid profile, given a suitable supply of accessible carbohydrates that remain after the bulk of fermentation has been completed by Saccharomyces. Expect this blend to take 1-3 months to begin creating appreciable levels of acidity, depending primarily upon fermentation temperature and the IBU. Higher fermentation temperatures and lower (0-5) IBU will produce elevated levels of acidity. Lower fermentation temperatures and higher (10+) IBU will produce lower levels of acidity. Approximately 53 billion cells/vial.
Styles:
|
- |
80-90% |
Med-Low |
70-78 °F |
- |
Other |
Liquid |
- |
- |
| Inland Island |
Northern California Ale Yeast
Northern California Ale Yeast
Description: Isolated from a premier American craft brewer. Produces a clean and crisp beer with low fruitiness and mild esters. Yeast aromatics and subtle and allow malt and hops to shine through in the finish.
Styles:
|
INISBC-001 |
73-77% |
Med |
60-72 °F |
High |
Ale |
Liquid |
- |
- |
| Inland Island |
Central California Ale Yeast
Central California Ale Yeast
Description: A well rounded yeast that create a number of excellent beers in both the American and English Styles. Well balanced with a smooth finish.
Styles:
|
INISBC-002 |
73-77% |
Med |
60-82 °F |
High |
Ale |
Liquid |
- |
- |
| Inland Island |
Colorado IPA Yeast
Colorado IPA Yeast
Description: Yeast leaves a great body in the beer with a lot of fruity aromatics. Works over a wide range of temperatures and leaves the beer fairly dry.
Styles:
|
INISBC-003 |
78-82% |
Med-Low |
62-75 °F |
High |
Ale |
Liquid |
- |
- |
| Inland Island |
Oregon IPA Yeast
Oregon IPA Yeast
Description: A well rounded ale yeast that leaves the beer with a solid malt backbone, good body, and some fruity esters.
Styles:
|
INISBC-004 |
67-71% |
High |
65-75 °F |
High |
Ale |
Liquid |
- |
- |
| Inland Island |
Southern California Ale Yeast
Southern California Ale Yeast
Description: Faster fermentations than with Northern California Yeast. Cleaner ester profile and high alcohol tolerance.
Styles:
|
INISBC-005 |
76-85% |
Med |
65-68 °F |
High |
Ale |
Liquid |
- |
- |
| Inland Island |
Eccentric Ale Yeast
Eccentric Ale Yeast
Description: This yeast is isolated from one of the best producers of citrusy IPAs. The yeast produces a beer with some remaining sweetness and complex esters.
Styles:
|
INISBC-006 |
70-74% |
Med |
68-72 °F |
Med-High |
Ale |
Liquid |
- |
- |
| Inland Island |
Belgian Monk Ale I
Belgian Monk Ale I
Description: Ale yeast sourced from a monastery brewery in Southern Belgium. High alcohol tolerance and plum like notes create great dark Belgian beers.
Styles:
|
INISBC-201 |
72-76% |
Med |
68-78 °F |
High |
Belgian/Wheat |
Liquid |
- |
- |
| Inland Island |
Belgian Monk Ale II
Belgian Monk Ale II
Description: Beer ferments clean with a full body and full malt flavor. Notes of dried fruit.
Styles:
|
INISBC-202 |
73-77% |
Med |
65-75 °F |
High |
Belgian/Wheat |
Liquid |
- |
- |
| Inland Island |
Belgian Monk Ale III
Belgian Monk Ale III
Description: Isolated from a world class monastery brewery known for brewing high gravity ales with complex esters and phenols.
Styles:
|
INISBC-203 |
74-78% |
Med |
64-78 °F |
High |
Belgian/Wheat |
Liquid |
- |
- |
| Inland Island |
Belgian Monk Ale IV
Belgian Monk Ale IV
Description: Used to brew a beer with a dry and acidic finish but otherwise clean.
Styles:
|
INISBC-204 |
74-80% |
Med |
66-72 °F |
High |
Belgian/Wheat |
Liquid |
- |
- |
| Inland Island |
Belgian Gnome
Belgian Gnome
Description: Distinctive, estery and phenolic profile. Flocculation is very high.
Styles:
|
INISBC-221 |
72-76% |
High |
65-76 °F |
High |
Belgian/Wheat |
Liquid |
- |
- |
| Inland Island |
Belgian Gold
Belgian Gold
Description: Yeast used to brew a classic strong ale in the Belgian tradition. High alcohol tolerance with mild phenols and fruity esters.
Styles:
|
INISBC-231 |
74-78% |
Low |
64-80 °F |
Very High |
Belgian/Wheat |
Liquid |
- |
- |
| Inland Island |
Belgian Wit I
Belgian Wit I
Description: Used to brew wit style beer. Notes of pear, apple, stone fruit, and a slight acidity/tartness in the finish. Very top heavy.
Styles:
|
INISBC-241 |
72-76% |
Med |
64-74 °F |
High |
Belgian/Wheat |
Liquid |
- |
- |
| Inland Island |
Belgian Wit Devil
Belgian Wit Devil
Description: Similar to Belgian Wit I but with more phenols and clove. Very top heavy requiring a lot of extra space in the fermenter to prevent pushing all of the yeast out of the blow off tube.
Styles:
|
INISBC-242 |
72-76% |
Med |
62-75 °F |
High |
Belgian/Wheat |
Liquid |
- |
- |
| Inland Island |
Saison: Farmhouse
Saison: Farmhouse
Description: A dynamic yeast that produces a wide range of phenols and esters. Notes of strawberry, hay, and spice. Leaves the finish slightly tart and with an excellent mouth feel.
Styles:
|
INISBC-291 |
74-79% |
Med |
70-95 °F |
High |
Belgian/Wheat |
Liquid |
- |
- |
| Inland Island |
Saison: Belgian I
Saison: Belgian I
Description: Traditional saison strain isolated from a premier Belgian Brewery. Fruity, spicy, slightly tart, and leaves the beer dry. Known for stalling towards the end of the fermentation around 5-7 plato, but with additional heat and time will finish.
Styles:
|
INISBC-292 |
76-80% |
Low |
70-95 °F |
High |
Belgian/Wheat |
Liquid |
- |
- |
| Inland Island |
Saison: Belgian II
Saison: Belgian II
Description: Strain is more fruity than Belgian I but from a similar source. Rumored to be a part of a mixed fermentation. This isolated strain is more reliable than Saison:Belgian I but with less depth.
Styles:
|
INISBC-293 |
78-85% |
Med |
68-78 °F |
Med |
Belgian/Wheat |
Liquid |
- |
- |
| Inland Island |
Saison: French
Saison: French
Description: A saison yeast that produces more phenols than the Belgian Saison strains. Notes of pepper and citrus along with other spices. Leaves behind a pleasant mouthfeel in the beer despite being highly attenuative. It is less likely to stall than the Belgian Saisons.
Styles:
|
INISBC-294 |
77-83% |
Low |
65-77 °F |
High |
Belgian/Wheat |
Liquid |
- |
- |
| Inland Island |
Dublin Ale
Dublin Ale
Description: Isolated from a famous brewery in Dublin, Ireland. Produces a dry beer with very little fruitiness at a low temperature with an increase in esters if fermented about 66 F.
Styles:
|
INISBC-301 |
71-75% |
High |
62-72 °F |
High |
Ale |
Liquid |
Guinness |
WLP004, WY1084, OYL-005, IYA10, GY080, RVA151, INISBC-301 |
| Inland Island |
Scotch Ale
Scotch Ale
Description: Yeast produces a beer that is classiclly Scottish. Leaves the beer full bodied and malty with a clean finish.
Styles:
|
INISBC-302 |
69-73% |
High |
55-75 °F |
High |
Ale |
Liquid |
McEwans |
WLP028, WY1728, RVA141, INISBC-302 |
| Inland Island |
English Ale I
English Ale I
Description: This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.
Styles:
|
INISBC-311 |
68-72% |
High |
68-72 °F |
High |
Ale |
Liquid |
- |
- |
| Inland Island |
English Ale II
English Ale II
Description: Clean and neutral yeast. Allows brewers selection of grain and hops to come forward in the finished product.
Styles:
|
INISBC-312 |
73-75% |
Med |
64-72 °F |
High |
Ale |
Liquid |
- |
- |
| Inland Island |
English Ale III
English Ale III
Description: Well rounded yeast that leaves a nice body and maltiness behind. Flocculates well creating a brite beer.
Styles:
|
INISBC-313 |
67-71% |
High |
64-72 °F |
Med |
Ale |
Liquid |
- |
- |
| Inland Island |
English Ale IV
English Ale IV
Description: Well rounded English style yeast. Leaves the beer with a medium body, some maltiness, and some fruitiness. Flocculates well and leaves the beer brite.
Styles:
|
INISBC-314 |
68-72% |
Med |
64-75 °F |
Med |
Ale |
Liquid |
- |
- |
| Inland Island |
English Ale V
English Ale V
Description: A dryer English strain well suited for Extra Special Bitters, milds, porters, and stouts.
Styles:
|
INISBC-315 |
63-70% |
Very High |
65-68 °F |
Med |
Ale |
Liquid |
- |
- |
| Inland Island |
Continental Ale
Continental Ale
Description: Malty strain originating from Sweden. Settles well to create a clear beer even when not filtered. Yeast produces more diacetyl than similar strains.
Styles:
|
INISBC-361 |
70-75% |
High |
60-65 °F |
Med |
Ale |
Liquid |
- |
- |
| Inland Island |
German Wheat I
German Wheat I
Description: Classic wheat yeast strain that is able to produce both clove and banana like beers depending on the fermentation parameters. Isoamyl acetate will be produced at an increased rate if the yeast is stressed and will result in a more banana balanced wheat beer. Keeping the strain at a low fermentation temperature, the correct pitch rate, and an initial high level of dissolved oxygen will result in a more clove balanced beer.
Styles:
|
INISBC-541 |
73-77% |
Low |
64-72 °F |
Med |
Belgian/Wheat |
Liquid |
- |
- |
| Inland Island |
Bavarian Hefeweizen
Bavarian Hefeweizen
Description: This strain comes straight from Germany and produces excellent hefeweizen. Yeast produces isoamylacetate (banana) in response to stress. To produce a banana bomb pitch only half of the vial and underaerate. To create a hefeweizen with clove notes pitch entire vial and aerate normally.
Styles:
|
INISBC-543 |
65-75% |
Low |
65-72 °F |
Med |
Belgian/Wheat |
Liquid |
- |
- |
| Inland Island |
Kolsch
Kolsch
Description: Clean yeast capable of producing beers in the Alt style (low temperature ale fermentations). Produces a beer that has very little fruitiness. Does not flocculate well and will take an extend period of aging to leave the beer brite.
Styles:
|
INISBC-571 |
73-77% |
Low |
56-70 °F |
Med |
Ale |
Liquid |
- |
- |
| Inland Island |
Session Lager
Session Lager
Description: Isolated from an American Lager brewery known for producing light and sessionable beers. Low diacetyl productions, low sulfur, no esters.
Styles:
|
INISBC-701 |
75-80% |
Med |
50-55 °F |
Med |
Lager |
Liquid |
- |
- |
| Inland Island |
German Monk Lager
German Monk Lager
Description: Isolated from a monastary in German known for traditional crisp clean lagers. Yeast produces little sulfur and low esters.
Styles:
|
INISBC-711 |
72-74% |
Med |
50-54 °F |
Med |
Lager |
Liquid |
- |
- |
| Inland Island |
Old German Lager
Old German Lager
Description: Yeast originates from a religious brewery in Germany. Produces a smooth lager with low off flavors and minimum sulphur production.
Styles:
|
INISBC-721 |
72-74% |
Med |
52-62 °F |
Med |
Lager |
Liquid |
- |
WLP835? |
| Inland Island |
Brettanomyces Brux I
Brettanomyces Brux I
Description: Isolated from a brewery in Brussels this particular Brettanomyces strain in known for producing aromatics reminiscent of horse, barnyard, sweat, and goat. It is highly attenuative and will take up to 6 months to fully finish fermentation. It is suggested that this strain be used with another primary fermentation strain.
Styles:
|
INISBC-901 |
90%+ |
Low |
60-75 °F |
Med |
Other |
Liquid |
- |
- |
| Inland Island |
Brettanomyces Brux III
Brettanomyces Brux III
Description: Isolated from a small brewery just outside of Brussels. Produces an aromatic profile that is more mild than INISBC-901 with increased tropical fruitiness. Able to ferment a beer without added Saccharomyces c. Mixed with lactobacillus this strain will create a wonderful sour beer.
Styles:
|
INISBC-903 |
90%+ |
Low |
60-75 °F |
Med |
Other |
Liquid |
- |
- |
| Inland Island |
Brett. Barrel Yeast III
Brett. Barrel Yeast III
Description: Isolated from a famous american wild ale brewery. Strain is able to ferment without added help from another Saccharomyces c. strain. Produces mild acidity and tropical fruit notes. Leaves the beer with very little mouthfeel. See recipe recommendations for fermentation additions to boost mouthfeel.
Styles:
|
INISBC-913 |
90%+ |
Low |
60-75 °F |
High |
Other |
Liquid |
- |
- |
| Inland Island |
Lactobacillus Brevis
Lactobacillus Brevis
Description: Lactic acid bacteria that produces lactic acid. Produces more lactic acid at higher temperatures and in low hop worts.
Styles:
|
INISBC-991 |
- |
- |
70-95 °F |
- |
Other |
Liquid |
- |
- |
| Inland Island |
Lactobacillus Delbrueckii
Lactobacillus Delbrueckii
Description: Lactic acid bacteria that produces lactic acid. Produces more lactic acid at higher temperatures and in low hop worts.
Styles:
|
INISBC-992 |
- |
- |
70-95 °F |
- |
Other |
Liquid |
- |
- |
| Inland Island |
Lactobacillus fermentum
Lactobacillus fermentum
Description:
Styles:
|
INISBC-993 |
- |
- |
- |
- |
Other |
Liquid |
- |
- |
| Inland Island |
Pediococuss Damnosous
Pediococuss Damnosous
Description: Gram positive cocci that produces lactic acid. Also produces diacetyl and several proteins that may cause a "rope" to form in the beer. Rope will disappear with time. Oxygen and hop sensitive.
Styles:
|
INISBC-998 |
- |
- |
70-95 °F |
- |
Other |
Liquid |
- |
- |
| Imperial Organic |
House
House
Description: The best of both worlds, House is clean and allows malt and hops to shine. This strain is extremely versatile and flocculent enough to drop out of the beer quickly. Best used in American IPAs but works well in English style ales. House is clean at cold temperatures with increased esters as fermentation temperatures increase.
Styles:
|
IYA01 |
73-75% |
High |
62-70 °F |
- |
Ale |
Liquid |
- |
WLP007, WY1098, IYA01, OYL-006 |
| Imperial Organic |
Barbarian
Barbarian
Description: Ready to attack your IPA, Barbarian produces stone fruit esters that work great when paired with citrus hops. Barbarian will give you what you need for an exceptionally balanced IPA.
Styles:
|
IYA04 |
73-74% |
Med |
62-70 °F |
- |
Ale |
Liquid |
Conan? |
Conan? |
| Imperial Organic |
Foursquare
Foursquare
Description: Foursquare’s high flocculation characteristics make it an extremely user-friendly strain and its aroma profile makes it a nice choice for IPAs and other American style ales. This versatile strain works for both malt and hop forward beer styles.
Styles:
|
IYA05 |
73-75% |
High |
64-72 °F |
- |
Ale |
Liquid |
- |
WY1469, IYA05 |
| Imperial Organic |
Flagship
Flagship
Description: A craft brewing standard, Flagship is a versatile strain loved for its extremely clean character. This strain performs well at standard ale temperatures, but can be used in the low 60s to produce exceptionally crisp ales. Flocculation is in the middle of the road and will typically require filtration or fining to achieve crystal clear beers.
Styles:
|
IYA07 |
73-77% |
Med-Low |
60-72 °F |
- |
Ale |
Liquid |
Chico - Sierra Nevada |
WLP001, WY1056, OYL-004, RVA101, GY001, BRY-97, US-05, IYA07 |
| Imperial Organic |
Pub
Pub
Description: Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest
Styles:
|
IYA09 |
69-74% |
Very High |
64-70 °F |
- |
Ale |
Liquid |
Fullers |
WLP002, WY1968, OYL-016, RVA131, IYA09 |
| Imperial Organic |
Darkness
Darkness
Description: A beautiful strain for stout, porter, brown, and amber ales. Darkness produces a unique character that matches up perfectly with roasted and caramel malts. This strain is alcohol tolerant, so don’t hesitate to throw high gravity worts its way.
Styles:
|
IYA10 |
71-75% |
Med |
62-72 °F |
- |
Ale |
Liquid |
Guinness |
WLP004, WY1084, OYL-005, IYA10, GY080, RVA151, INISBC-301 |
| Imperial Organic |
Sovereign
Sovereign
Description: When it’s time to brew some malt forward beers, Sovereign is ready. This is a very traditional, non-flocculent English ale strain that makes a great choice for your barley wines, ESBs and pales. Sovereign stays in suspension and dries out higher gravity brews quickly.
Styles:
|
IYA13 |
73-77% |
Med-Low |
60-70 °F |
- |
Ale |
Liquid |
Worthington White Shield |
WLP013, WY1028, IYA13 |
| Imperial Organic |
Independence
Independence
Description: Independence is the strain for bringing some new character into your hop-driven beers. Higher in esters than Flagship, this yeast will give some fruit character that will take your hoppy beers to a new level. While it shines in pale ales and IPAs, Liberty is a great all-around strain and will also work well in stouts and English ales.
Styles:
|
IYA15 |
72-76% |
Med |
60-72 °F |
- |
Ale |
Liquid |
Anchor Liberty |
WLP051, WY1272, IYA15 |
| Imperial Organic |
Joystick
Joystick
Description: This strain is a fast mover and can be used at the low end of the ale fermentation spectrum to keep it clean. Joystick is a good choice for big, high alcohol, malty beers but has no issues chomping on a hoppy double IPA.
Styles:
|
IYA18 |
73-77% |
Med-High |
60-70 °F |
- |
Ale |
Liquid |
Rogue - Pacman |
WY1764, RVA103, IYA18 |
| Imperial Organic |
Citrus
Citrus
Description: When you want to use Brett, but you don’t. Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production. As funky as saccharomyces gets.
Styles:
|
IYA20 |
74-78% |
low |
67-80 °F |
- |
Ale |
Liquid |
- |
WLP644, IYA20 |
| Imperial Organic |
Whiteout
Whiteout
Description: This is the strain for Belgian Wit style beers. Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than normal fermentation.
Styles:
|
IYB44 |
72-76% |
Med-Low |
62-72 °F |
- |
Belgian/Wheat |
Liquid |
Hoegaarden/Celis White |
WLP400, WY3944, RVA241, IYB44 |
| Imperial Organic |
Gnome
Gnome
Description: The Gnome is the yeast for brewing Belgian inspired beers in a hurry. This strain is extremely flocculent and drops out of the beer quickly after fermentation. Gnome produces a nice phenolic character that goes well with hops, as well as with caramel and toffee flavors. Great for Belgian ales that need to be crystal clear without filtration.
Styles:
|
IYB45 |
72-76% |
Med-High |
65-75 °F |
- |
Belgian/Wheat |
Liquid |
La Chouffe |
WY3522, IYB45 |
| Imperial Organic |
Triple Double
Triple Double
Description: The perfect strain for your classic abbey ales. Triple Double produces moderate esters with low to no phenolic characteristics. This strain is tried and true and works perfectly in a production environment. Keep an eye on Triple Double, it likes to sit on top of the wort throughout fermentation which may result in a slow fermentation.
Styles:
|
IYB48 |
74-78% |
Med |
65-77 °F |
- |
Belgian/Wheat |
Liquid |
Westmalle |
WLP530, WY3787, RVA203, IYB48 |
| Imperial Organic |
Workhorse
Workhorse
Description: Saison…no problem. Belgian stout, double… yep. Workhorse is the strain to use for a wide variety of brews. Super clean, this fast-attenuating strain has good flocculation characteristics. High alcohol tolerance makes this a great option for big Belgian beers.
Styles:
|
IYB51 |
72-77% |
Med |
65-75 °F |
- |
Belgian/Wheat |
Liquid |
- |
WY1581, IYB51 |
| Imperial Organic |
Fish Finder
Fish Finder
Description: The classic choice for a Belgian IPA. Fish Finder has a very mild phenolic character balanced with moderate fruitiness. Often used for primary and then finished with a secondary Brettanomyces yeast.
Styles:
|
IYB53 |
74-78% |
Med |
65-73 °F |
- |
Belgian/Wheat |
Liquid |
Orval |
WLP510, RVA202, IYB53 |
| Imperial Organic |
Rustic
Rustic
Description: This unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important. Rustic typically produces a lot of bubblegum and juicy aromas that compliment complex maltiness.
Styles:
|
IYB56 |
72-76% |
Med |
68-80 °F |
- |
Belgian/Wheat |
Liquid |
- |
WY3726, IYB56 |
| Imperial Organic |
Monastic
Monastic
Description: This strain is a beautiful yeast for fermenting abbey ales, especially quads; high alcohol and dark Belgian beers. Monastic will produce beers with a high level of phenolic character and esters. It can be slow to begin fermentation but will easily dry out high gravity worts. This strain is a low flocking strain, so expect it to stay suspended for a long time.
Styles:
|
IYB63 |
74-78% |
Med-Low |
68-78 °F |
- |
Belgian/Wheat |
Liquid |
Chimay |
WLP500, WY1214, RVA201, IYB63 |
| Imperial Organic |
Napolean
Napolean
Description: This yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas. Yeast settling times can be long, usually requiring filtration for bright beers.
Styles:
|
IYB64 |
77-83% |
Low |
65-78 °F |
- |
Belgian/Wheat |
Liquid |
Brasserie Thiriez |
RVA262, WY3711, IYB64 |
| Imperial Organic |
Stefon
Stefon
Description: This is the traditional German strain used to produce world class weizen beers where big banana aroma is required. Balanced with mild clove, depending on your wort profile, this strain will produce amazing beers. Stefon will create a slightly higher level of acidity to give your beer a very crisp finish. Slightly underpitching will help increase the banana character.
Styles: hefeweizen, dunkel weizen, weissbier
|
IYG01 |
73-77% |
Low |
63-73 °F |
- |
Other |
Liquid |
Weihenstephan 68 |
WLP300, WY3068, OYL-021, IYG01 |
| Imperial Organic |
Kaiser
Kaiser
Description: A traditional alt strain, Kaiser is ready to produce an array of German style beers. It will keep the beer clean and allow the delicate malt flavors and aromas to shine through. Characteristics of this strain make it a good choice for traditional Berliner weisse fermentations. Kaizer is a low flocking strain, so expect long clarification times, but very low diacetyl levels.
Styles:
|
IYG02 |
73-77% |
Low |
56-65 °F |
- |
Other |
Liquid |
Dsseldorf (Zum Uerige) |
WLP036, WY1007, IYG02 |
| Imperial Organic |
Dieter
Dieter
Description: Deiter is a clean, crisp, traditional German Kölsch strain. A very low ester profile makes this strain perfect for Kolsch, Alt and other light colored delicate beers. Deiter has better flocculation characteristics than most Kölsch strains which allows brewers to produce clean, bright beers in a shorter amount of time.
Styles:
|
IYG03 |
73-77% |
Med |
60-69 °F |
- |
Ale |
Liquid |
- |
- |
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