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Yeast: Yeast is the fungus that metabolizes the sugar (maltose) in the wort into ethyl alcohol and carbon dioxide (CO2).
There are two kinds of yeast (Saccharomyces - From Medieval Latin saccharum, sugar + Greek mukēs – fungus) used in fermenting brew: Ale Yeast: (Saccharomyces Cerevisiae) An aerobic (with air) yeast that needs contact with oxygen to ferment, so it forms a thick layer at the top of the wort. It also works best when the ambient temperature is between 60-65F. Its fermentation also produces Esters. These are flavors that give the impression of apples, pears and, sometimes plums.
Lager yeast: (Saccharomyces carlsbergensis, syn. of Saccharomyces pastorianus) A anaerobic (without air) yeast that ferments at the bottom of the wort and functions best at temperatures between 35-40F. It produces few esters and takes much longer than ale yeast to complete fermentation.
In a brewery, the fermentation process is in two steps. The "primary" fermentation converts most of the maltose to ethyl alcohol and CO2. The "secondary" fermentation finishes metabolizing the remaining sugar into the CO2 necessary to give the beer effervescence.
In traditional beer making there is also a "priming" that restarts the last of the fermentation in the bottles or kegs. This priming assures that the beer has natural carbonation. In mass-produced commercial beers and ales, the carbonation is injected into the beer when it is bottled or kegged. Commercial providers: Brewing Yeast List – Profiles and average fermentation characteristics of each yeast strain are presented in this first part from adapting the Wyeast listings format. Additional materials are linked to the attributed sources.
PROVIDERS LISTED:
Wyeast provides product to both commercial and home-brewers. Midwest Supplies provides product to home-brewers. Brewsters Yeast provides their product on culture slats. ALE YEAST Saccharomyces cerevisiae 1007 German Ale Yeast http://www.wyeastlab.com/beprlist.htm
St. Stan Alt Schlosser Alt Frankenheim Alt Pinkus Alt
Additional Information from: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=1007
Product Description: 1007 German Ale Yeast: True top cropping yeast, low ester formation, broad temperature range affects styles. Will ferment cold; 55° F range, producing lager characteristics including sulfur production. Style is noted for dry, crisp characteristics. Fermentation at higher temperatures (70-75° F) may produce some mild fruitiness. Extremely poor flocculating yeast, generally remains significantly in suspension without treatment or filtration. Pad filtration is often difficult. Brewer’s benefit from DE filtration or centrifuging. Maturation: Beers mature fairly rapid, even when cold fermentation is used. Low or no detectable diacetyl, alcohol tolerance approximately 11% ABV. Flocculation - low; apparent attenuation 73-77%. (55-68° F)—Alts, American Wheats.
Winter Ale w/German Ale Wyeast 1007 Winter Ale w/German Ale Activator Wyeast 1007 German Ale Activator Wyeast ACT1007 Rich German Bock w/ German Ale Activator Wyeast 1007 Excelsior Altbier w/ German Ale Wyeast 1007 Excelsior Altbier w/ German Ale Activator Wyeast 1007 Copper Ale w/German Ale Wyeast 1007 Copper Ale w/German Ale Activator Wyeast 1007
1010 American Wheat. American Style Hefeweizen http://www.wyeastlab.com/beprlist.htm Additional information from: http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=6514 Product Description: American Wheat Wyeast: A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable, a good alternative for Alts and Kölsch, along with American Style Hefeweizen. Ferments between 58 and 74 degrees. American Wheat Wyeast W1010 American Wheat Activator Wyeast ACT1010
1028 London Ale Yeast. http://www.wyeastlab.com/beprlist.htm Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style. Flocculation - medium; apparent attenuation 73-77%. (60-72° F, 15-22° C) The following variations on the essential Wyeast 1028 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=1028 London Ale Wyeast W1028 London Ale Activator Wyeast ACT1028 Porter w/ London Ale Wyeast 1028 Porter w/ London Ale Activator Wyeast 1028 Watknee’s Cream Stout (Watney’s) w/ London Ale Wyeast 1028 Watknee’s Cream Stout (Watney’s) w/ London Ale Activator Wyeast 1028 Bourbon Barrel Old Ale w/London Ale Wyeast 1028 Bourbon Barrel Old Ale w/London Ale Activator Wyeast 1028 Big River Brown Ale w/ London Ale Wyeast 1028 Big River Brown Ale w/ London Ale Activator Wyeast 1028 Maple Syrup Dark Ale w/ London Ale Wyeast 1028 Night Cap Cherry Stout w/ London Ale Wyeast 1028 Night Cap Cherry Stout w/ London Ale Activator Wyeast 1028 Maple Syrup Dark Ale w/ London Ale Activator Wyeast 1028 Cream Stout w/ London Ale Wyeast 1028 Partial Mash Mild Brown Ale w/Wyeast London Ale 1028 Cream Stout w/ London Ale Activator Wyeast 1028 Partial Mash Mild Brown Ale w/Wyeast Activator London Ale 1028
1056 American Ale
Yeast.
Probable origin:
Balentine India Pale Ale,
USA Sierra Nevada Ales, Belentine IPA, St. Louis Pale Ale, Flatlanders The following variations on the essential Wyeast 1056 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=1056 Autumn Amber Ale w/ American Ale Wyeast 1056
1084 Irish Ale Yeast.
Probable Origin:
Dublin, Ireland Guinness, Beamish Stout, Murphy's Stout The following variations on the essential Wyeast 1084 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=1084 Irish Ale Wyeast W1084 Irish Ale Activator Wyeast ACT1084 Pam Smith’s Taddy Porter w/ Irish Ale Wyeast 1084 Pam Smith’s Taddy Porter w/ Irish Ale Activator Wyeast 1084 Oatmeal Stout w/Irish Ale Wyeast 1084 Oatmeal Stout w/Irish Ale Activator Wyeast 1084 Partial Mash Traditional Stout w/Wyeast Irish Ale 1084 Partial Mash Traditional Stout w/Wyeast Activator Irish Ale 1084 Irish Stout w/Irish Ale Wyeast 1084 Irish Stout w/Irish Ale Activator Wyeast 1084 Peace Coffee Java Stout w/ Irish Ale Wyeast 1084 Peace Coffee Java Stout w/ Irish Ale Activator Wyeast 1084
1098 British Ale Yeast. http://www.wyeastlab.com/beprlist.htm The original dried yeast from Whitbread.
The following variations on the essential Wyeast 1098 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=1098
Imperial Stout w/ British Ale Wyeast 1098 British Ale Wyeast W1098 British Ale Activator Wyeast ACT1098 Imperial Stout w/ British Ale Wyeast Activator 1098 Whitbread Ale Wyeast W1099 English Bitter w/ British Ale Activator Wyeast 1098 Big Ben Pale Ale w/ British Ale Wyeast 1098 Octane IPA w/ British Ale Wyeast 1098 Octane IPA w/ British Ale Activator Wyeast 1098 Big Ben Pale Ale w/ British Ale Activator Wyeast 1098 Brass Ale (Bass) w/ British Ale Wyeast 1098 Brass Ale (Bass) w/ British Ale Activator Wyeast 1098 Classic ESB w/ British Ale Wyeast 1098 Classic ESB w/ British Ale Wyeast Activator 1098 Honey Nut Brown Ale w/ British Ale Wyeast 1098 Honey Nut Brown Ale w/ British Ale Activator Wyeast 1098 Peter’s Wicked Ale (Pete’s) w/ London Ale Wyeast 1098 Peter’s Wicked Ale (Pete’s) w/ London Ale Activator Wyeast 1098 Oldcastle Brown Ale (Newcastle) w/ British Ale Wyeast 1098 Oldcastle Brown Ale (Newcastle) w/ British Ale Activator Wyeast 1098
1099 Whitbread Ale Yeast. http://www.wyeastlab.com/beprlist.htm
The following variations on the essential Wyeast 1099 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=1099 Whitbread Ale Wyeast W1099 Whitbread Ale Activator Wyeast ACT1099
1187 Ringwood Ale Yeast. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 1187 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=1187 Ringwood Ale Wyeast W1187 Ringwood Ale Activator Wyeast ACT1187
1214 Belgian Ale Yeast. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 1214 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=1214 Belgian Ale Wyeast W1214 Belgian Ale Activator Wyeast ACT1214 Flat Tire w/ Belgian Ale Wyeast 1214 Flat Tire w/ Belgian Ale Activator Wyeast 1214 Belgian Tripel w/ Belgian Ale Wyeast 1214 Belgian Tripel w/ Belgian Ale Activator Wyeast 1214 Belgian Honey w/ Belgian Ale Wyeast 1214 Belgian Honey w/ Belgian Ale Activator Wyeast 1214
1272 American Ale Yeast II. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 1272 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=1272 American Ale II Wyeast W1272 American Ale II Activator Wyeast ACT1272
1332 Northwest Ale Yeast. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 1332 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=1332 Northwest Ale Wyeast W1332 Northwest Ale Activator Wyeast ACT1332 Amarillo Pale Ale w/Northwest Ale Wyeast 1332 Amarillo Pale Ale w/Northwest Ale Activator Wyeast 1332
1335 British Ale Yeast II. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 1335 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=1335 British Ale II Wyeast W1335 British Ale II Activator Wyeast ACT1335
1338 European Ale Yeast. From Wissenschaftliche in Munich. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 1338 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=1338 Happy Holiday Brew w/European Ale Wyeast 1338 Happy Holiday Brew w/European Ale Activator Wyeast 1338 European Ale Wyeast W1338 European Ale Activator Wyeast ACT1338
1388 Belgian Strong Ale Yeast. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 1388 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=1388 Belgian Strong Ale Wyeast W1388 Belgian Strong Ale Activator Wyeast ACT1388
1728 Scottish Ale Yeast. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 1728 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=1728 Scottish Ale w/ Scottish Ale Activator Wyeast 1728 Smooth Nut Brown w/ Scottish Ale Wyeast 1728 Scottish Ale Wyeast W1728 Scottish Ale Activator Wyeast ACT1728 Smooth Nut Brown w/ Scottish Ale Activator Wyeast 1728 Scottish Light Ale w/ Scottish Ale Wyeast 1728 Scottish Light Ale w/ Scottish Ale Activator Wyeast 1728 Scottish Export 80-/ w/Scottish Ale Wyeast 1728 Scottish Export 80-/ w/Scottish Ale Activator Wyeast 1728
1762 Belgian Abbey Yeast II. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 1762 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=1762 Belgian Abbey II Wyeast W1762 Belgian Abbey II Activator Wyeast ACT1762
1968 London ESB Ale
Yeast.
Probable origin:
London,
England Fullers London Pride, Young's Greene Kings The following variations on the essential Wyeast 1968 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=1968 Pyramid Traditional ESB w/ London ESB Ale Wyeast 1968 Pyramid Traditional ESB w/ London ESB Ale Activator Wyeast 1968 English Special Bitter Wyeast W1768 London ESB Ale Wyeast W1968 London ESB Ale Activator Wyeast ACT1968
2565 Kölsch Yeast.
Probable origin:
Cologne, Germany Kess, Paffgen, Muhlen
The following variations on the essential Wyeast 2565 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=2565 Cologne Kolsch. w/ Kolsch Wyeast 2565 Cologne Kolsch w/ Kolsch Activator Wyeast 2565 Kolsch Wyeast W2565 Kolsch Activator Wyeast ACT2565
LAGER YEAST Saccharomyces uvarum 2000 Budvar. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 2000 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=2000 Budvar Lager Wyeast W2000 Budvar Lager Activator Wyeast ACT2000 2001 Urquell. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 2001 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=2001 Urquell Lager Wyeast W2001 Urquell Lager Activator Wyeast ACT2001 Gambrinus Lager Wyeast W2002
2007 Pilsen Lager Yeast. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 2007 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=2007 Wyeast Very Special Strain- Flying Dog Ale Yeast- Activator Wyeast Very Special Strain- West Yorkshire Ale #1469- Activator Wyeast Very Special Strain- Staro Prague Lager Yeast #2782- Activator Partial Mash Classic Pilsner w/Wyeast Pilsen Lager 2007 Partial Mash Classic Pilsner w/Wyeast Activator Pilsen Lager 2007 Austrailian Lager (Foster’s) w/ Pilsen Lager Wyeast 2007 Austrailian Lager (Foster’s) w/ Pilsen Lager Activator Wyeast 2007 Tazmanian Light Lager w/ Pilsen Lager Wyeast 2007 Tazmanian Light Lager UPGRADE to Pilsen Lager Wyeast 2007 smack pac Tazmanian Light Lager w/ Pilsen Lager Activator Wyeast 2007 European Pilsner w/ Pilsen Lager Wyeast 2007 European Pilsner w/ Pilsen Lager Activator Wyeast 2007
2035 American Lager Yeast. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 2035 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=2035 This Bud’s For You w/ American Lager Wyeast 2035 This Bud’s For You w/ American Lager Activator Wyeast 2035 American Lager Wyeast W2035 American Lager Activator Wyeast ACT2035
2042 Danish Lager Yeast. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 2042 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=2042 Danish Lager Wyeast W2042 Danish Lager Activator Wyeast ACT2042
2112 California Lager Yeast. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 2112 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=2112 California Steam w/ California Lager Wyeast 2112 California Steam w/ California Lager Activator Wyeast 2112 California Lager Wyeast W2112 California Lager Activator Wyeast ACT2112 Honey Steam w/ California Lager Wyeast 2112 Honey Steam w/ California Lager Activator Wyeast 2112 Partial Mash California Steam w/Wyeast California Lager 2112 Partial Mash California Steam w/Wyeast Activator California Lager 2112
2124 Bohemian Lager
Yeast. AKA 34/70
Probable origin:
Weihenstephan,
Germany http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 2124 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=2124 Wurtzberger Maibock w/ Bohemian Lager Wyeast 2124 Bohemian Dark Lager w/ Bohemian Lager Wyeast 2124 Bohemian Dark Lager w/ Bohemian Lager Activator Wyeast 2124 Wurtzberger Maibock w/ Bohemian Lager Activator Wyeast 2124 Schwarzwald Black Lager w/Bohemian Lager Wyeast 2124 Schwarzwald Black Lager w/Bohemian Lager Activator Wyeast 2124 Red Lager w/ Bohemian Lager Wyeast 2124 Red Lager w/ Bohemian Lager Activator Wyeast 2124 Bohemian Lager Wyeast W2124 Bohemian Lager Activator Wyeast ACT2124
2206 Bavarian Lager Yeast. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 2206 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=2206 Bavarian Dopplebock w/ Bavarian Lager Wyeast 2206 Bavarian Dopplebock w/ Bavarian Lager Activator Wyeast 2206 Rich German Bock w/ Bavarian Lager Activator Wyeast 2206 Partial Mash Oktoberfest Marzen w/Wyeast Bavarian Lager 2206 Partial Mash Oktoberfest Marzen w/Wyeast Activator Bavarian Lager 2206 Oktoberfest Lager w/ Bavarian Lager Wyeast 2206 Oktoberfest Lager w/ Bavarian Lager Activator Wyeast 2206 Bavarian Lager Wyeast W2206 Bavarian Lager Activator Wyeast ACT2206
2278 Czech Pils Yeast. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 2278 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=2278 Czech Pils Lager Wyeast W2278 Czech Pils Lager Activator Wyeast ACT2278 Pilsner Urquell w/ Czech Pilsner Wyeast 2278 Pilsner Urquell w/ Czech Pilsner Activator Wyeast 2278
2308 Munich Lager Yeast. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 2308 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=2308 Munich Lager Wyeast W2308 Munich Lager Activator Wyeast ACT2308
2633 Octoberfest Lager Blend. The following variations on the essential Wyeast 2633 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=2633 Oktoberfest Lager Blend W2633 Oktoberfest Lager Blend Activator Wyeast ACT2633
WHEAT YEAST Saccharomyces cerevisiae
3056 Bavarian Wheat Yeast. Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. Flocculation - medium; apparent attenuation 73-77%. (64-74° F, 18-23° C) http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 3056 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=3056 Bavarian Wheat w/ Bavarian Wheat Wyeast 3056 Bavarian Wheat w/ Bavarian Wheat Activator Wyeast 3056 Bavarian Wheat Wyeast W3056 Bavarian Wheat Activator Wyeast ACT3056 Bavarian Wheat Blend Wyeast W3056 Bavarian Wheat Blend Activator Wyeast ACT3056 Dry Rye Roggenbier w/Bavarian Wheat Wyeast 3056 Dry Rye Roggenbier w/Bavarian Wheat Activator Wyeast 3056 Partial Mash Berlin Wheat w/Wyeast Bavarian Wheat 3056 Partial Mash Berlin Wheat w/Wyeast Activator Bavarian Wheat 3056 Deep Dark Wheat w/ Bavarian Wheat Wyeast 3056 Deep Dark Wheat w/ Bavarian Wheat Activator Wyeast 3056
3068 Weihenstephan
Weizen Yeast. http://www.wyeastlab.com/beprlist.htm
German Hefeweissen, Crystal weisse, Dunkel weisse, Weisenbock
Ayinger Weissebeer, Tabernash Wheat, Sandwald, Erdinger Weisse, Schneider Weisse The following variations on the essential Wyeast 3068 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=3068 Weihenstephan Weizen Wyeast W3068 Weihenstephan Weizen Activator Wyeast ACT3068 Lemon Coriander Weiss w/ Weihenstephan Weizen Activator Wyeast 3068 Honey Weizen w/ Weihenstephan Weizen Wyeast 3068 Honey Weizen w/ Weihenstephan Weizen Activator Wyeast 3068 Raspberry Wheat w/ Weihenstephan Weizen Wyeast 3068 Raspberry Wheat w/ Weihenstephan Weizen Activator Wyeast 3068 Cherry Wheat w/ Weihenstephan Weizen Wyeast 3068 Cherry Wheat w/ Weihenstephan Weizen Activator Wyeast 3068 Hank’s Hefe Weizen w/ Weihenstephan Weizen Wyeast 3068 Hank’s Hefe Weizen w/ Weihenstephan Weizen Activator Wyeast 3068
3463 Forbidden Fruit Yeast. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 3463 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=3463 Forbidden Fruit Wyeast W3463 Forbidden Fruit Activator Wyeast ACT3463
3522 Belgian Ardennes Yeast. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 3522 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=3522 Belgian Ardennes Wyeast W3522 Belgian Ardennes Activator Wyeast ACT3522
3638 Bavarian Wheat Yeast. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 3638 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=3638 Bavarian Wheat Wyeast W3638 Bavarian Wheat Activator Wyeast ACT3638
3724 Belgian Saison Yeast. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 3724 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=3724 Belgian Saison Wyeast W3724 Belgian Saison Wyeast: Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry more info ... (Discontinued) Belgian Saison Activator Wyeast ACT3724 (Discontinued)
3787 Trappist High
Gravity. Westmalle, Rochfort, Chimay, Casteel http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 3787 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=3787 Noble Trappist Ale w/ Trappist High Gravity Wyeast 3787 Trappist High Gravity Wyeast W3787 Trappist High Gravity Activator Wyeast ACT3787
3942 Belgian Wheat Yeast. http://www.wyeastlab.com/beprlist.htm The following variations on the essential Wyeast 3942 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=3942 Belgian Witbier w/ Nottingham dry yeast Belgian Wheat Wyeast W3942 Belgian Wheat Activator Wyeast ACT3942 Lawnmower de Saison w/Belgian Wheat Wyeast 3942 Lawnmower de Saison w/Belgian Wheat Activator Wyeast 3942
3944 Belgian Witbier Yeast. http://www.wyeastlab.com/beprlist.htm
The following variations on the essential Wyeast 3944 are listed at: http://www.midwestsupplies.com/products/site_search.aspx?SearchStr=3944
Belgian Witbier w/ Belgian Wit Wyeast 3944 Belgian Witbier w/ Belgian Wit Activator Wyeast 3944 Lemon Coriander Weiss w/ Belgian Witbier Wyeast 3944 Blonde Ale w/ Belgian Witbier Wyeast 3944 Blonde Ale w/ Belgian Witbier Activator Wyeast 3944 Grand Cru w/ Belgian Witbier Wyeast 3944 Grand Cru w/ Belgian Witbier Activator Wyeast 3944 Belgian Witbier Wyeast W3944 Belgian Witbier Activator Wyeast ACT3944
BRETTANOMYCES & LACTIC CULTURES
5278 Belgian Lambic Blend. http://www.wyeastlab.com/beprlist.htm
5112 Brettanomyces bruxellensis. Wild yeast isolated from brewery cultures in the Brussels region of Belgium. http://www.wyeastlab.com/beprlist.htm
5526 Brettanomyces lambicus. Wild yeast isolated from Belgian lambic beers. http://www.wyeastlab.com/beprlist.htm
5335 Lactobacillus delbrueckii. Lactic acid bacteria isolated from a Belgian Brewery. http://www.wyeastlab.com/beprlist.htm
5733 Pediococcus cerevisiae. Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. http://www.wyeastlab.com/beprlist.htm KEY: Beer Type Yeast Name Culture Id Details
Alt / Dusseldorf Ale Alt BRY335 BRY335 Alt • no specifications available • Same as Weihenstephan 148. The original alt from the Weihenstephan Hefebank.
Alt / Dusseldorf Ale California WL1 WL1 California Ale 72-80% apparent attenuation • medium flocculation • 68-73°F fermentation range From Sierra Nevada. Famous for its clean flavor, balance and versatility.
Alt / Dusseldorf Ale California WL51 WL51 California Ale 70-75% apparent attenuation • medium-high flocculation • 66-70°F fermentation range More fruity than WL1 and slightly more flocculant. Attenuation is lower, resulting in a fuller body.
Alt / Dusseldorf Ale Cooper's 1828 1828 Coopers Ale • no specifications available • The famous yeast from Coopers Brewery.
Alt / Dusseldorf Ale Doric Canadian 1830 1830 Doric Canadian Ale high apparent attenuation • medium flocculation • average fermentation range All-purpose, alcohol-tolerant Good for barleywine, strong and brown ales.
http://www.brewstersyeast.com/YeastList.asp?a=p
Alt / Dusseldorf Ale Dusseldorf Alt WL36 WL36 Dusseldorf Alt Ale 65-72% apparent attenuation • medium flocculation • 65-69°F fermentation range From Dusseldorf. Clean, slightly sweet. Does not accentuate hop flavor as does WL29.
Alt / Dusseldorf Ale East Coast Alt WL8 WL8 East Coast Alt Ale 70-75% apparent attenuation • high flocculation • 68-73°F fermentation range From Samuel Adams. Clean, low-ester profile with a hint of tartness. Suited for golden, blonde, honey and alt ales.
Alt / Dusseldorf Ale Edme 1679 1679 Edme Ale 74-77% apparent attenuation • medium flocculation • average fermentation range An old standby with a very soft, bready finish.
Alt / Dusseldorf Ale German II WL3 WL3 German II Ale 73-80% apparent attenuation • medium flocculation • 65-70°F fermentation range Strong sulfur component will reduce with aging. Clean, but with more ester production than WL29. Good for German kölsch, alt and pale ales.
http://www.brewstersyeast.com/YeastList.asp?a=p
Alt / Dusseldorf Ale German Kolsch WL29 WY2565 Kolsch 73-77% apparent attenuation • low flocculation • 54-64°F fermentation range From Köln. A hybrid of ale and lager strains. Develops excellent maltiness, subdued fruitiness and a crisp finish. Ferments well at moderate temperatures. First choice for kolsch lagers; second choice for altbier.
Alt / Dusseldorf Ale Manchester 1847 1847 Manchester Ale high apparent attenuation • medium flocculation • average fermentation range Sensory contribution in the tradition of old English-style ales.
Alt / Dusseldorf Ale Munton 1831 1831 Munton Ale high apparent attenuation • high flocculation • average fermentation range All-purpose, vigorous fermentor which produces a clean, clear beer with untainted flavor.
http://www.brewstersyeast.com/YeastList.asp?a=p
Alt / Dusseldorf Ale Munton Gold 1673 1673 Munton Gold Ale high apparent attenuation • high flocculation • average fermentation range An all-purpose, vigorous fermentor which produces a clean, clear beer with untainted flavor.
Alt / Dusseldorf Ale Nottingham 1827 1827 Nottingham Ale high apparent attenuation • medium flocculation • broad fermentation range Demonstrates full attenuation with low concentrations of fruity and estery aromas. Neutral profile; appropriate for a wide range of ales and lagers.
http://www.brewstersyeast.com/YeastList.asp?a=p Alt / Dusseldorf Ale Old German CL400 CL400 Old German Ale 75-77% apparent attenuation • medium flocculation • 58-66°F fermentation range Smooth, attenuated, mild flavor. Perfect for traditional alt and German ales. Makes a slightly dry, but clean and quenching wheat beer.
Alt / Dusseldorf Ale Windsor English 1829 1829 Windsor English Ale low apparent attenuation • medium flocculation • average fermentation range Leaves a relatively high gravity. Produces a full-bodied, fruity English ale. Best choice for English bitter and stout ales, Belgian witbier and German weizens.
Amber Ale American BRY96 This is a flocculent top fermenting ale yeast from a brewery formerly operating on the East Coast of the United States. It produces a very clean ale flavor which has been well accepted in a number of breweries. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F Alcohol Tolerance: High http://www.brewstersyeast.com/YeastList.asp?a=p
Amber Ale American Microbrewery I CL10 73-76% apparent attenuation • medium flocculation • 62-72°F fermentation range Smooth, clean, strong-fermenting. Neutral enough for light ales, perfect for cream ales.
Amber Ale American Microbrewery II CL20 CL20 American Microbrewery Ale II 73-75% apparent attenuation • medium flocculation • 62-70°F fermentation range Accentuated rich, creamy malt profile with detectable amounts of diacetyl. Use in lower gravity beers where malt character should not be missed. Good for strong ales.
Amber Ale Australian WL9 WL9 Australian Ale 70-75% apparent attenuation • high flocculation • 65-70°F fermentation range Clean and malty with a pleasant, bready ester. Ferments cleanly at higher temperatures.
Amber Ale British Microbrewery CL110 CL110 British Microbrewery Ale 73-75% apparent attenuation • medium-high flocculation • 64-69°F fermentation range Distinct, old-fashioned yeast. Complex, oaky, fruity ester profile with slightly full-flavored finish. Great for traditional bitter and mild ales.
http://www.brewstersyeast.com/YeastList.asp?a=p
Amber Ale British Pale I CL120 CL120 British Pale Ale I 75-77% apparent attenuation • medium-high flocculation • 63-68°F fermentation range Bold and citrusy, accentuating mineral and hop flavors. Best suited for British pale and bitter ales.
Amber Ale British Pale II CL130 CL130 British Pale Ale II 74-76% apparent attenuation • medium flocculation • 64-69°F fermentation range Strong fermentor. Smooth, full-flavored, well-rounded, mildly estery, accentuates malt and caramel flavors. Highly recommended for spiced and strong ales.
Amber Ale British Real CL150 CL150 British Real Ale 66-70% apparent attenuation • medium-low flocculation • 64-69°F fermentation range A real pub bitter strain. Complex, woody, almost musty ester profile, typical of real ales. Under-attenuates, leaving malt profile intact with a mild sweetness.
http://www.brewstersyeast.com/YeastList.asp?a=p Amber Ale California WL1 WL1 California Ale 72-80% apparent attenuation • medium flocculation • 68-73°F fermentation range From Sierra Nevada. Famous for its clean flavor, balance and versatility.
Amber Ale California WL51 WL51 California Ale 70-75% apparent attenuation • medium-high flocculation • 66-70°F fermentation range More fruity than WL1 and slightly more flocculant. Attenuation is lower, resulting in a fuller body.
Amber Ale California Pub CL50 CL50 California Pub Ale 74-76% apparent attenuation • medium flocculation • 60-70°F fermentation range Classic American small-brewery flavor. Leaves big, soft, well-rounded malt flavor. Threshold diacetyl and ester support the silky profile, even in well-hopped beers. Good for American red and pale ales.
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Amber Ale East Coast Alt WL8 WL8 East Coast Alt Ale 70-75% apparent attenuation • high flocculation • 68-73°F fermentation range From Samuel Adams. Clean, low-ester profile with a hint of tartness. Suited for golden, blonde, honey and alt ales.
Amber Ale European WL11 WL11 European Ale 65-70% apparent attenuation • medium flocculation • 65-70°F fermentation range Low ester, low sulfur. Low attenuation leaves malty character. Good for alt, kolsch, fruit and English ales.
Amber Ale Ringwood NCYC1187 NCYC1187 Ringwood Ale 69-73% apparent attenuation • high flocculation • 64-74°F fermentation range From Ringwood. Extremely malty profile; finishes estery and fruity. High oxygen requirements and poor stability in storage. Suitable for American brown and English pale ales.
American Lager American Megabrewery CL620 CL620 American Megabrewery Lager 74-76% apparent attenuation • medium flocculation • 48-56°F fermentation range Smooth, slightly fruity when fresh, which lagers into a very clean flavor. Perfect for when an unobtrusive yeast character is desired. Best for the lightest, cleanest styles of lager. http://www.brewstersyeast.com/YeastList.asp?a=p American Lager American Microbrewery CL630 CL630 American Microbrewery Lager 74-76% apparent attenuation • medium flocculation • 48-56°F fermentation range Extremely versatile. Strong-fermentor which leaves a full-flavored, malty finish. Commonly used by pre-Prohibition breweries.
American Lager American Pilsner WL840 WL840 American Pilsner Lager 75-80% apparent attenuation • medium flocculation • 50-55°F fermentation range Dry and clean with very slight apple fruitiness. Minimal sulfur and diacetyl production. Produces classic American-style lagers.
American Lager German 3470 3470 German Lager 73-77% apparent attenuation • medium flocculation • 46-54°F fermentation range The original lager from the Weihenstephan Hefebank. Ferments clean and malty, with rich residual maltiness in high-gravity pilsner lagers. Ideal choice for German and American bock, German pilsner and oktoberfest lagers. All-purpose choice for the rest of the lager range.
American Lager Glenbrew 1832 1832 Glenbrew Ale average apparent attenuation • medium flocculation • average fermentation range Robust, fast-growing. Leaves a crisp character which enhances hop notes. http://www.brewstersyeast.com/YeastList.asp?a=p American Lager High-pressure L36 L36 High-pressure Lager average apparent attenuation • medium flocculation • broad fermentation range Produces an authentic-tasting, mature lager beer in about a week! Ferments at room temperature under 15psi until final gravity is reached. Conditioned at near-freezing temperatures under 15psi for a few more days. Should not be repitched, but rather propagated fresh every time.
American Lager Mauribrew 1840 1826 Mauribrew Ale average apparent attenuation • medium flocculation • average fermentation range A clean, neutral, all-purpose yeast.
American Lager Mexican WL940 WL940 Mexican Lager 70-78% apparent attenuation • medium flocculation • 50-55°F fermentation range From Mexico City. Clean with a crisp finish. Good for light and dark Mexican lagers. http://www.brewstersyeast.com/YeastList.asp?a=p American Lager Swedish ABS4 ABS4 Swedish Lager • no specifications available • Low fruit and ester character; medium malt and hop character. Good for Nordic and German-style lagers.
American Lager Swiss CL670 CL670 Swiss Lager 75-78% apparent attenuation • medium flocculation • 48-54°F fermentation range Unique clean, crisp flavor combined with a round, soft smoothness. Perfect for European pilsner lagers.
Barleywine / Strong Ale American BRY96 This is a flocculent top fermenting ale yeast from a brewery formerly operating on the East Coast of the United States. It produces a very clean ale flavor which has been well accepted in a number of breweries. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F Alcohol Tolerance: High YieIds a clear beer with a clean flavor.
http://www.brewstersyeast.com/YeastList.asp?a=p Barleywine / Strong Ale American Microbrewery II CL20 CL20 American Microbrewery Ale II 73-75% apparent attenuation • medium flocculation • 62-70°F fermentation range Accentuated rich, creamy malt profile with detectable amounts of diacetyl. Use in lower gravity beers where malt character should not be missed. Good for strong ales.
Barleywine / Strong Ale California Pub CL50 CL50 California Pub Ale 74-76% apparent attenuation • medium flocculation • 60-70°F fermentation range Classic American small-brewery flavor. Leaves big, soft, well-rounded malt flavor. Threshold diacetyl and ester support the silky profile, even in well-hopped beers. Good for American red and pale ales.
Barleywine / Strong Ale Canadian CL260 CL260 Canadian Ale 75% apparent attenuation • medium flocculation • average fermentation range Clean, strong and well-attenuating. Leaves a pleasant, slightly fruity, complex finish. Good for Canadian light, brown, fruit, porter and barleywine ales. Also suitable for British bitter and pale ales. http://www.brewstersyeast.com/YeastList.asp?a=p Barleywine / Strong Ale Classic British CL170 CL170 Classic British Ale 75-77% apparent attenuation • medium-high flocculation • 64-69°F fermentation range Produces beautiful draft bitter and porter ales. Leaves a complex ale with very British tones and fruit-like esters. Works well in classic Scottish and high-gravity ales.
Barleywine / Strong Ale Cooper's 1828 1828 Coopers Ale • no specifications available • The famous yeast from Coopers Brewery.
Barleywine / Strong Ale Doric Canadian 1830 1830 Doric Canadian Ale high apparent attenuation • medium flocculation • average fermentation range All-purpose, alcohol-tolerant Good for barleywine, strong and brown ales.
Barleywine / Strong Ale Edme 1679 1679 Edme Ale 74-77% apparent attenuation • medium flocculation • average fermentation range An old standby with a very soft, bready finish.
Barleywine / Strong Ale Manchester 1847 1847 Manchester Ale high apparent attenuation • medium flocculation • average fermentation range Sensory contribution in the tradition of old English-style ales.
Barleywine / Strong Ale Munton 1831 1831 Munton Ale high apparent attenuation • high flocculation • average fermentation range All-purpose, vigorous fermentor which produces a clean, clear beer with untainted flavor.
Barleywine / Strong Ale Munton Gold 1673 1673 Munton Gold Ale high apparent attenuation • high flocculation • average fermentation range An all-purpose, vigorous fermentor which produces a clean, clear beer with untainted flavor.
Barleywine / Strong Ale Nottingham 1827 1827 Nottingham Ale high apparent attenuation • medium flocculation • broad fermentation range Demonstrates full attenuation with low concentrations of fruity and estery aromas. Neutral profile; appropriate for a wide range of ales and lagers.
Barleywine / Strong Ale Scottish CL200 CL200 Scottish Ale 77-80% apparent attenuation • medium-high flocculation • 60-68°F fermentation range Uniquely for a Scottish heavy, ’90, or strong ale. Produces a soft, fruity malt profile with a subtle woody, oaky ester reminiscent of malt whiskey. Expect a mild, mineral-like dryness in the finish.
Barleywine / Strong Ale Scottish Bitter CL210 CL210 Scottish Bitter Ale 73-75% apparent attenuation • medium-high flocculation • 62-68°F fermentation range Produces a bitter unlike any other. Soft, yeasty, fruity. Well-attenuated malt flavor and big ester complex of ripe fruit, apricots and rose petals. Leaves a teasing, dry yet smooth finish.
Barleywine / Strong Ale Super High-Gravity WL99 WL99 Super High-Gravity 80+% apparent attenuation • medium flocculation • 65-69°F fermentation range, From England. Ferments to 25% alcohol. Malt character dominates at lower gravities. Ester character increases with increasing gravity. Good yeast for wines and meads. Flavors from this yeast vary greatly with the wort used: Low-gravity worts will have subtle English ale-like ester profiles. High-gravity worts will have a more phenolic character. Beers with 16+% alcohol taste less like beer and more like fortified wines. Most fermentations will stop between 12-16% alcohol unless the following is done: Aerate 4 times more than with a normal-gravity wort. Pitch 4 times more yeast than normal. Do not add the wort all at once; divide the wort into feedings and add once a day over 5 days. Aerate (oxygen = 30 seconds / air = 10 minutes) intermittently during the first 5 days of fermentation. Use twice the normal nutrient level, which is especially important when making wine and mead.
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Barleywine / Strong Ale Windsor English 1829 1829 Windsor English Ale low apparent attenuation • medium flocculation • average fermentation range Leaves a relatively high gravity. Produces a full-bodied, fruity English ale. Best choice for English bitter and stout ales, Belgian witbier and German weizens.
Belgian Ale Belgian WL550 WL550 Belgian Ale 72-78% apparent attenuation • medium flocculation • 68-78°F fermentation range Dominate phenol and spice; less fruity than WL500. Good for Belgian saison, red, brown and wit ales.
Belgian Ale Belgian Abbey WL530 WL530 Belgian Abbey Ale 73-78% apparent attenuation • medium-high flocculation • 68-78°F fermentation range Similar to WL500, but is less fruity. Alcohol tolerant to 15%. Excellent for dubbel, trippel, trappist and other high-gravity Belgian ales.
Belgian Ale Belgian Golden WL570 WL570 Belgian Golden Ale 75-80% apparent attenuation • low flocculation • 68-75°F fermentation range From East Flanders. Notable fruit and phenolic characteristics. Some sulfur produced, but readily dissipates. Tolerant to 12% alcohol. Versatile strain, producing light to high-gravity Belgian ales.
Belgian Ale Belgian I CL300 CL300 Belgian Ale I 75-77% apparent attenuation • medium-high flocculation • 66-72°F fermentation range True, classic Belgian character. Robust, estery with big clove and fruit notes. Ferments high-gravity worts well. Excellent for all-purpose Belgian ale brewing.
Belgian Ale Belgian II CL320 CL320 Belgian Ale II 74-76% apparent attenuation • medium flocculation • 66-72°F fermentation range Traditional trappist for dubbel and trippel ales. Gives a complex, dry, fruity and estery malt profile. Expect strong fermentation and attenuation.
Belgian Ale Belgian III CL340 CL340 Belgian Ale III 74-76% apparent attenuation • medium-high flocculation • 66-72°F fermentation range Traditional Trappist strain. Strong fermentor and attenuator. Mildly phenolic with fruit and spice esters. Particularly good for Belgian dubbel and trippel ales.
Belgian Ale La Chouffe Belgian ABS3 ABS3 La Chouffe Belgian Ale • no specifications available • Distinctive, estery and phenolic profile. Flocculation is very high. 72-76% apparent attenuation • medium flocculation • 64-74°F fermentation range From Essens. Estery with low phenol-production. Apple- and plum-like nose with a dry finish.
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Belgian Ale Trappist WL500 WL500 Trappist Ale 73-78% apparent attenuation • medium flocculation • 60-65°F fermentation range From Chimay. Produces the distinct fruitiness and plum characteristics of Belgian trappist ales. Excellent for high-gravity, dubbel and trippel ales.
Bitter Ale American BRY96 This is a flocculent top fermenting ale yeast from a brewery formerly operating on the East Coast of the United States. It produces a very clean ale flavor which has been well accepted in a number of breweries. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F Alcohol Tolerance: High YieIds a clear beer with a clean flavor.
Bitter Ale American Microbrewery I CL10 CL20 American Microbrewery Ale II 73-75% apparent attenuation • medium flocculation • 62-70°F fermentation range Accentuated rich, creamy malt profile with detectable amounts of diacetyl. Use in lower gravity beers where malt character should not be missed. Good for strong ales.
Bitter Ale American Microbrewery II CL20 CL20 American Microbrewery Ale II 73-75% apparent attenuation • medium flocculation • 62-70°F fermentation range Accentuated rich, creamy malt profile with detectable amounts of diacetyl. Use in lower gravity beers where malt character should not be missed. Good for strong ales.
Bitter Ale Australian ABS2 ABS2 Australian Ale • no specifications available • Crisp yet fruity character. Good for American pale and porter ales.
Bitter Ale Australian CL270 CL270 Australian Ale 74-76% apparent attenuation • medium flocculation • 66-76°F fermentation range Malty, bready, nutty with a honey-like finish. Emphasizes malt nuances. Very forgiving in warmer fermentations. Well-suited to porter, barleywine, brown, bitter and fruit ales.
Bitter Ale Bedford British WL6 WL6 Bedford British Ale 72-80% apparent attenuation • high flocculation • 65-70°F fermentation range Ferments to dryness. Distinctive ester profile. Best for English bitter, pale, brown and porter ales.
Bitter Ale British Draft CL160 CL160 British Draft Ale 72-78% apparent attenuation • medium flocculation • 64-70°F fermentation range Gives a full-bodied, well-rounded flavor with a touch of diacetyl. Emphasizes malt character. Highly recommended for porter and bitter ales.
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Bitter Ale British Microbrewery CL110 CL110 British Microbrewery Ale 73-75% apparent attenuation • medium-high flocculation • 64-69°F fermentation range Distinct, old-fashioned yeast. Complex, oaky, fruity ester profile with slightly full-flavored finish. Great for traditional bitter and mild ales.
Bitter Ale British Pale I CL120 CL120 British Pale Ale I 75-77% apparent attenuation • medium-high flocculation • 63-68°F fermentation range Bold and citrusy, accentuating mineral and hop flavors. Best suited for British pale and bitter ales.
Bitter Ale British Pale II CL130 CL130 British Pale Ale II 74-76% apparent attenuation • medium flocculation • 64-69°F fermentation range Strong fermentor. Smooth, full-flavored, well-rounded, mildly estery, accentuates malt and caramel flavors. Highly recommended for spiced and strong ales.
Bitter Ale British Real CL150 CL150 British Real Ale 66-70% apparent attenuation • medium-low flocculation • 64-69°F fermentation range A real pub bitter strain. Complex, woody, almost musty ester profile, typical of real ales. Under-attenuates, leaving malt profile intact with a mild sweetness.
Bitter Ale Burton WL23 WL23 Burton Ale 69-75% apparent attenuation • medium flocculation • 69-73°F fermentation range Delicious, subtle fruity flavors such as green apple, clover-honey and pear. Best suited to English stout and porter ales. Good for all English ales.
Bitter Ale Canadian CL260 CL260 Canadian Ale 75% apparent attenuation • medium flocculation • average fermentation range Clean, strong and well-attenuating. Leaves a pleasant, slightly fruity, complex finish. Good for Canadian light, brown, fruit, porter and barleywine ales. Also suitable for British bitter and pale ales.
Bitter Ale Canadian CL260 CL260 Canadian Ale 75% apparent attenuation • medium flocculation • average fermentation range Clean, strong and well-attenuating. Leaves a pleasant, slightly fruity, complex finish. Good for Canadian light, brown, fruit, porter and barleywine ales. Also suitable for British bitter and pale ales.
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Bitter Ale Classic British CL170 CL170 Classic British Ale 75-77% apparent attenuation • medium-high flocculation • 64-69°F fermentation range Produces beautiful draft bitter and porter ales. Leaves a complex ale with very British tones and fruit-like esters. Works well in classic Scottish and high-gravity ales.
Bitter Ale Cooper's 1828 1828 Coopers Ale • no specifications available • The famous yeast from Coopers Brewery.
Bitter Ale Dry English WL7 WL7 Dry English Ale 70-80% apparent attenuation • high flocculation • 65-70°F fermentation range Classic ESB profile; clean and highly-attenuative. Well-suited for high gravity ales; tolerates over 10% alcohol. Best suited for English mild, bitter, porter and stout ales.
Bitter Ale Edme 1679 1679 Edme Ale 74-77% apparent attenuation • medium flocculation • average fermentation range An old standby with a very soft, bready finish.
Bitter Ale English WL2 WL2 English Ale 63-70% apparent attenuation • high flocculation • 65-68°F fermentation range From Fuller's. Classic ESB profile. Leaves some residual sweetness. Best suited for English mild, bitter, porter and stout ales.
Bitter Ale Klassic WL33 WL33 Klassic Ale 66-74% apparent attenuation • medium flocculation • 66-70°F fermentation range Produces signature ester profile; does not mask hop character. Leaves a slightly sweet malt character. Best for bitter, mild, porter and stout ales. Also good for Scottish ales.
Bitter Ale London WL13 WL13 London Ale 73-77% apparent attenuation • medium flocculation • 60-72°F fermentation range From Bass Worthington Whiteshield. WL13 London Ale 65-75% apparent attenuation • medium flocculation • 66-71°F fermentation range Dry and malty with a complex, oakey ester. Hop bitterness comes through well. Less flocculant than WL2 and WL5. Well-suited for classic British pale, bitter, and stout ales.
Bitter Ale Munton 1831 1831 Munton Ale high apparent attenuation • high flocculation • average fermentation range All-purpose, vigorous fermentor which produces a clean, clear beer with untainted flavor.
Bitter Ale Munton Gold 1673 1673 Munton Gold Ale high apparent attenuation • high flocculation • average fermentation range An all-purpose, vigorous fermentor which produces a clean, clear beer with untainted flavor.
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Bitter Ale Northwest Microbrewery ABS1 ABS1 Northwest Microbrewery Ale • no specifications available • Fruity with signature diacetyl character. Good for English bitter ales, pale ales, Scotch ales and Belgian brown ales.
Bitter Ale Premium Bitter WL26 WL26 Premium Bitter 70-75% apparent attenuation • medium flocculation • 67-71°F fermentation range From Staffordshire. Mild, complex, estery. Ferments strong and dry; good for high-gravity beers. Best for English bitter, mild, porter, stout and barleywine ales.
Bitter Ale Ringwood NCYC1187 NCYC1187 Ringwood Ale 69-73% apparent attenuation • high flocculation • 64-74°F fermentation range From Ringwood. Extremely malty profile; finishes estery and fruity. High oxygen requirements and poor stability in storage. Suitable for American brown and English pale ales.
Bitter Ale Sam Adams English 1841 1841 Sam Adams English Ale high apparent attenuation • low flocculation • average fermentation range Estery and fruity, leaving a relatively dry finish.
Bitter Ale Scottish CL200 CL200 Scottish Ale 77-80% apparent attenuation • medium-high flocculation • 60-68°F fermentation range Uniquely for a Scottish heavy, ’90, or strong ale. Produces a soft, fruity malt profile with a subtle woody, oaky ester reminiscent of malt whiskey. Expect a mild, mineral-like dryness in the finish.
Bitter Ale Scottish Bitter CL210 CL210 Scottish Bitter Ale 73-75% apparent attenuation • medium-high flocculation • 62-68°F fermentation range Produces a bitter unlike any other. Soft, yeasty, fruity. Well-attenuated malt flavor and big ester complex of ripe fruit, apricots and rose petals. Leaves a teasing, dry yet smooth finish.
Bitter Ale Southwold WL25 WL25 Southwold Ale 68-75% apparent attenuation • medium flocculation • 66-69°F fermentation range From Suffolk county, England. Produces complex fruit and citrus flavors. Minimal sulfur produced during fermentation will disappear upon aging. Great for British bitter and pale ales.
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Bitter Ale Windsor English 1829 1829 Windsor English Ale low apparent attenuation • medium flocculation • average fermentation range Leaves a relatively high gravity. Produces a full-bodied, fruity English ale. Best choice for English bitter and stout ales, Belgian witbier and German weizens.
Bock Lager American Megabrewery CL620 CL620 American Megabrewery Lager 74-76% apparent attenuation • medium flocculation • 48-56°F fermentation range Smooth, slightly fruity when fresh, which lagers into a very clean flavor. Perfect for when an unobtrusive yeast character is desired. Best for the lightest, cleanest styles of lager.
Bock Lager American Microbrewery CL630 CL630 American Microbrewery Lager 74-76% apparent attenuation • medium flocculation • 48-56°F fermentation range Extremely versatile. Strong-fermentor which leaves a full-flavored, malty finish. Commonly used by pre-Prohibition breweries.
Bock Lager German 3470 3470 German Lager 73-77% apparent attenuation • medium flocculation • 46-54°F fermentation range The original lager from the Weihenstephan Hefebank. Ferments clean and malty, with rich residual maltiness in high-gravity pilsner lagers. Ideal choice for German and American bock, German pilsner and oktoberfest lagers. All-purpose choice for the rest of the lager range.
Bock Lager German WL830 http://www.brewingscience.com/yeast/WL830.HTM Bock Lager German Bock WL833 WL833 German Bock Lager 70-76% apparent attenuation • medium flocculation • 48-55°F fermentation range From Bavaria. Leaves malt and hop character balanced. Well suited for bock, dopplebock, oktoberfest and helles lagers. Very versatile; also popular for classic American-style pilsner lagers.
Bock Lager High-pressure L36 L36 High-pressure Lager average apparent attenuation • medium flocculation • broad fermentation range Produces an authentic-tasting, mature lager beer in about a week! Ferments at room temperature under 15psi until final gravity is reached. Conditioned at near-freezing temperatures under 15psi for a few more days. Should not be repitched, but rather propagated fresh every time.
Bock Lager Old Bavarian WL920 WL920 Old Bavarian Lager 66-73% apparent attenuation • medium flocculation • 50-55°F fermentation range From Southern Germany. Finishes malty with a slight ester profile. Good for oktoberfest, bock and dark lagers.
Bock Lager Original Pilsner CL600 CL600 Original Pilsner Lager 74-76% apparent attenuation • medium flocculation • 48-54°F fermentation range Full-bodied, with a sweet finish and subdued diacetyl character. Distinct, flavorful profile makes it an ideal choice for any lager requiring a big, malty palate.
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Bock Lager Southern German WL838 WL838 Southern German Lager 68-76% apparent attenuation • medium-high flocculation • 50-55°F fermentation range Strong fermentor; malty and balanced. Produces slight sulfur, and low diacetyl.
Bock Lager Swedish ABS4 ABS4 Swedish Lager • no specifications available • Low fruit and ester character; medium malt and hop character. Good for Nordic and German-style lagers.
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Bock Lager Zurich WL885 WL885 Zurich Lager 70-80% apparent attenuation • medium flocculation • 50-55°F fermentation range Swiss style lager yeast. Minimal sulfur and diacetyl production. Can be used to produce lagers over 11% alcohol.
Brown Ale American BRY96 This is a flocculent top fermenting ale yeast from a brewery formerly operating on the East Coast of the United States. It produces a very clean ale flavor which has been well accepted in a number of breweries. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F Alcohol Tolerance: High Yields a clear beer with a clean flavor.
Brown Ale American Microbrewery I CL10 CL20 American Microbrewery Ale II 73-75% apparent attenuation • medium flocculation • 62-70°F fermentation range Accentuated rich, creamy malt profile with detectable amounts of diacetyl. Use in lower gravity beers where malt character should not be missed. Good for strong ales.
Brown Ale American Microbrewery II CL20 CL20 American Microbrewery Ale II 73-75% apparent attenuation • medium flocculation • 62-70°F fermentation range Accentuated rich, creamy malt profile with detectable amounts of diacetyl. Use in lower gravity beers where malt character should not be missed. Good for strong ales.
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Brown Ale Australian CL270 CL270 Australian Ale 74-76% apparent attenuation • medium flocculation • 66-76°F fermentation range Malty, bready, nutty with a honey-like finish. Emphasizes malt nuances. Very forgiving in warmer fermentations. Well-suited to porter, barleywine, brown, bitter and fruit ales.
Brown Ale Australian WL9 WL9 Australian Ale 70-75% apparent attenuation • high flocculation • 65-70°F fermentation range Clean and malty with a pleasant, bready ester. Ferments cleanly at higher temperatures.
Brown Ale Bedford British WL6 WL6 Bedford British Ale 72-80% apparent attenuation • high flocculation • 65-70°F fermentation range Ferments to dryness. Distinctive ester profile. Best for English bitter, pale, brown and porter ales.
Brown Ale British NCYC1332 NCYC1332 British Ale high apparent attenuation • flocculant • 57-77°F fermentation range Fast and reliable, leaving a beautifully-clear beer. Not to be confused with WY1332 Northwest Ale.
Brown Ale British WL5 WL5 British Ale 67-74% apparent attenuation • high flocculation • 65-70°F fermentation range From Ringwood. Produces classic English maltiness. Excellent for all English ales.
Brown Ale British Microbrewery CL110 CL110 British Microbrewery Ale 73-75% apparent attenuation • medium-high flocculation • 64-69°F fermentation range Distinct, old-fashioned yeast. Complex, oaky, fruity ester profile with slightly full-flavored finish. Great for traditional bitter and mild ales.
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Brown Ale British Pale I CL120 CL120 British Pale Ale I 75-77% apparent attenuation • medium-high flocculation • 63-68°F fermentation range Bold and citrusy, accentuating mineral and hop flavors. Best suited for British pale and bitter ales.
Brown Ale British Pale II CL130 CL130 British Pale Ale II 74-76% apparent attenuation • medium flocculation • 64-69°F fermentation range Strong fermentor. Smooth, full-flavored, well-rounded, mildly estery, accentuates malt and caramel flavors. Highly recommended for spiced and strong ales.
Brown Ale British Real CL150 CL150 British Real Ale 66-70% apparent attenuation • medium-low flocculation • 64-69°F fermentation range A real pub bitter strain. Complex, woody, almost musty ester profile, typical of real ales. Under-attenuates, leaving malt profile intact with a mild sweetness.
Brown Ale Burton WL23 WL23 Burton Ale 69-75% apparent attenuation • medium flocculation • 69-73°F fermentation range Delicious, subtle fruity flavors such as green apple, clover-honey and pear. Best suited to English stout and porter ales. Good for all English ales.
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Brown Ale California WL1 WL1 California Ale 72-80% apparent attenuation • medium flocculation • 68-73°F fermentation range From Sierra Nevada. Famous for its clean flavor, balance and versatility.
Brown Ale California WL51 WL51 California Ale 70-75% apparent attenuation • medium-high flocculation • 66-70°F fermentation range More fruity than WL1 and slightly more flocculant. Attenuation is lower, resulting in a fuller body.
Brown Ale California Pub CL50 CL50 California Pub Ale 74-76% apparent attenuation • medium flocculation • 60-70°F fermentation range Classic American small-brewery flavor. Leaves big, soft, well-rounded malt flavor. Threshold diacetyl and ester support the silky profile, even in well-hopped beers. Good for American red and pale ales.
Brown Ale Canadian CL260 CL260 Canadian Ale 75% apparent attenuation • medium flocculation • average fermentation range Clean, strong and well-attenuating. Leaves a pleasant, slightly fruity, complex finish. Good for Canadian light, brown, fruit, porter and barleywine ales. Also suitable for British bitter and pale ales.
Brown Ale Cooper's 1828 1828 Coopers Ale • no specifications available • The famous yeast from Coopers Brewery.
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Brown Ale Edme 1679 1679 Edme Ale 74-77% apparent attenuation • medium flocculation • average fermentation range An old standby with a very soft, bready finish.
Brown Ale English WL2 WL2 English Ale 63-70% apparent attenuation • high flocculation • 65-68°F fermentation range From Fuller's. Classic ESB profile. Leaves some residual sweetness. Best suited for English mild, bitter, porter and stout ales.
Brown Ale European WL11 WL11 European Ale 65-70% apparent attenuation • medium flocculation • 65-70°F fermentation range Low ester, low sulfur. Low attenuation leaves malty character. Good for alt, kolsch, fruit and English ales.
Brown Ale Horseshoe Bay 1671 Ale, no other information available.
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Brown Ale Irish WL4 WL4 Irish Ale 69-74% apparent attenuation • high flocculation • 65-68°F fermentation range From Guiness. Produces a hint of diacetyl, balanced by a light fruitiness. Best suited for Irish ales and English stout, porter, brown and red ales.
Brown Ale Munton 1831 1831 Munton Ale high apparent attenuation • high flocculation • average fermentation range All-purpose, vigorous fermentor which produces a clean, clear beer with untainted flavor.
Brown Ale Munton Gold 1673 1673 Munton Gold Ale high apparent attenuation • high flocculation • average fermentation range An all-purpose, vigorous fermentor which produces a clean, clear beer with untainted flavor.
Brown Ale Northwest Microbrewery ABS1 ABS1 Northwest Microbrewery Ale • no specifications available • Fruity with signature diacetyl character. Good for English bitter ales, pale ales, Scotch ales and Belgian brown ales.
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Brown Ale Ringwood NCYC1187 NCYC1187 Ringwood Ale 69-73% apparent attenuation • high flocculation • 64-74°F fermentation range From Ringwood. Extremely malty profile; finishes estery and fruity. High oxygen requirements and poor stability in storage. Suitable for American brown and English pale ales.
Brown Ale Sam Adams English 1841 1841 Sam Adams English Ale high apparent attenuation • low flocculation • average fermentation range Estery and fruity, leaving a relatively dry finish.
Champagne / Wine Champagne 1868 1868 Pasteur Champagne • 39-95°F fermentation range • The world's most widely-used champagne yeast. Neutral profile; fast fermentor. Restarts stuck fermentations. Alcohol tolerance is over 18%.
Champagne / Wine Champagne WL715 WL715 Champagne • low flocculation • Used for champagne, cider, dry meads and wines and to fully-attenuate barleywine ales. Tolerates up to 17% alcohol.
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Champagne / Wine Montpelier 1844 1844 Montpelier Wine • 50-107°F fermentation range • Neutral profile; fast fermentor. Restarts stuck fermentations. Good choice for red and white wines that will be aged. Alcohol tolerance is over 18%.
Champagne / Wine Montrachet 1846 1846 Montrachet Wine • no specifications available • Low volatile acidity, complex flavors and intense color. Not recommended for grapes dusted with sulfur. Recommended for full-bodied white and red wines. Good alcohol tolerance.
Champagne / Wine Narbonne 1835 1835 Narbonne Wine • 60-85°F fermentation range • Estery profile; used extensively for blush, nouveau, fruit and semi-sweet wines. Great for fruity, aromatic wines that will be consumed while young. Alcohol tolerance up to 14%.
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Champagne / Wine Super High-Gravity WL99 WL99 Super High-Gravity 80+% apparent attenuation • medium flocculation • 65-69°F fermentation range, From England. Ferments to 25% alcohol. Malt character dominates at lower gravities. Ester character increases with increasing gravity. Good yeast for wines and meads. Flavors from this yeast vary greatly with the wort used: Low-gravity worts will have subtle English ale-like ester profiles. High-gravity worts will have a more phenolic character. Beers with 16+% alcohol taste less like beer and more like fortified wines. Most fermentations will stop between 12-16% alcohol unless the following is done: Aerate 4 times more than with a normal-gravity wort. Pitch 4 times more yeast than normal. Do not add the wort all at once; divide the wort into feedings and add once a day over 5 days. Aerate (oxygen = 30 seconds / air = 10 minutes) intermittently during the first 5 days of fermentation. Use twice the normal nutrient level, which is especially important when making wine and mead.
Dark Lager American Microbrewery CL630 CL630 American Microbrewery Lager 74-76% apparent attenuation • medium flocculation • 48-56°F fermentation range Extremely versatile. Strong-fermentor which leaves a full-flavored, malty finish. Commonly used by pre-Prohibition breweries.
Dark Lager Czech ABS5 ABS5 Czech Lager • no specifications available • From the oldest brewery in Prague. Also appropriate for many German lagers.
Dark Lager German 3470 3470 German Lager 73-77% apparent attenuation • medium flocculation • 46-54°F fermentation range The original lager from the Weihenstephan Hefebank. Ferments clean and malty, with rich residual maltiness in high-gravity pilsner lagers. Ideal choice for German and American bock, German pilsner and oktoberfest lagers. All-purpose choice for the rest of the lager range.
Dark Lager German WL830 http://www.brewingscience.com/yeast/WL830.HTM
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Dark Lager German Bock WL833 WL833 German Bock Lager 70-76% apparent attenuation • medium flocculation • 48-55°F fermentation range From Bavaria. Leaves malt and hop character balanced. Well suited for bock, dopplebock, oktoberfest and helles lagers. Very versatile; also popular for classic American-style pilsner lagers.
Dark Lager High-pressure L36 L36 High-pressure Lager average apparent attenuation • medium flocculation • broad fermentation range Produces an authentic-tasting, mature lager beer in about a week! Ferments at room temperature under 15psi until final gravity is reached. Conditioned at near-freezing temperatures under 15psi for a few more days. Should not be repitched, but rather propagated fresh every time.
Dark Lager Mexican WL940 WL940 Mexican Lager 70-78% apparent attenuation • medium flocculation • 50-55°F fermentation range From Mexico City. Clean with a crisp finish. Good for light and dark Mexican lagers.
Dark Lager Old Bavarian WL920 WL920 Old Bavarian Lager 66-73% apparent attenuation • medium flocculation • 50-55°F fermentation range From Southern Germany. Finishes malty with a slight ester profile. Good for oktoberfest, bock and dark lagers.
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Dark Lager Original Pilsner CL600 CL600 Original Pilsner Lager 74-76% apparent attenuation • medium flocculation • 48-54°F fermentation range Full-bodied, with a sweet finish and subdued diacetyl character. Distinct, flavorful profile makes it an ideal choice for any lager requiring a big, malty palate.
Dark Lager Southern German WL838 WL838 Southern German Lager 68-76% apparent attenuation • medium-high flocculation • 50-55°F fermentation range Strong fermentor; malty and balanced. Produces slight sulfur, and low diacetyl.
Dark Lager Swedish ABS4 ABS4 Swedish Lager • no specifications available • Low fruit and ester character; medium malt and hop character. Good for Nordic and German-style lagers.
Dark Lager Windsor English 1829 1829 Windsor English Ale low apparent attenuation • medium flocculation • average fermentation range Leaves a relatively high gravity. Produces a full-bodied, fruity English ale. Best choice for English bitter and stout ales, Belgian witbier and German weizens.
Dortmunder / Helles Lager American Megabrewery CL620 CL620 American Megabrewery Lager 74-76% apparent attenuation • medium flocculation • 48-56°F fermentation range Smooth, slightly fruity when fresh, which lagers into a very clean flavor. Perfect for when an unobtrusive yeast character is desired. Best for the lightest, cleanest styles of lager.
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Dortmunder / Helles Lager German 3470 3470 German Lager 73-77% apparent attenuation • medium flocculation • 46-54°F fermentation range The original lager from the Weihenstephan Hefebank. Ferments clean and malty, with rich residual maltiness in high-gravity pilsner lagers. Ideal choice for German and American bock, German pilsner and oktoberfest lagers. All-purpose choice for the rest of the lager range.
Dortmunder / Helles Lager German WL830 http://www.brewingscience.com/yeast/WL830.HTM
Dortmunder / Helles Lager German Bock WL833 WL833 German Bock Lager 70-76% apparent attenuation • medium flocculation • 48-55°F fermentation range From Bavaria. Leaves malt and hop character balanced. Well suited for bock, dopplebock, oktoberfest and helles lagers. Very versatile; also popular for classic American-style pilsner lagers.
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Dortmunder / Helles Lager High-pressure L36 L36 High-pressure Lager average apparent attenuation • medium flocculation • broad fermentation range Produces an authentic-tasting, mature lager beer in about a week! Ferments at room temperature under 15psi until final gravity is reached. Conditioned at near-freezing temperatures under 15psi for a few more days. Should not be repitched, but rather propagated fresh every time.
Dortmunder / Helles Lager Original Pilsner CL600 CL600 Original Pilsner Lager 74-76% apparent attenuation • medium flocculation • 48-54°F fermentation range Full-bodied, with a sweet finish and subdued diacetyl character. Distinct, flavorful profile makes it an ideal choice for any lager requiring a big, malty palate.
Dortmunder / Helles Lager Southern German WL838 WL838 Southern German Lager 68-76% apparent attenuation • medium-high flocculation • 50-55°F fermentation range Strong fermentor; malty and balanced. Produces slight sulfur, and low diacetyl.
Dortmunder / Helles Lager Swedish ABS4 ABS4 Swedish Lager • no specifications available • Low fruit and ester character; medium malt and hop character. Good for Nordic and German-style lagers.
Dortmunder / Helles Lager Swiss CL670 CL670 Swiss Lager 75-78% apparent attenuation • medium flocculation • 48-54°F fermentation range Unique clean, crisp flavor combined with a round, soft smoothness. Perfect for European pilsner lagers.
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Dunkel Lager German 3470 3470 German Lager 73-77% apparent attenuation • medium flocculation • 46-54°F fermentation range The original lager from the Weihenstephan Hefebank. Ferments clean and malty, with rich residual maltiness in high-gravity pilsner lagers. Ideal choice for German and American bock, German pilsner and oktoberfest lagers. All-purpose choice for the rest of the lager range. 3470 German Lager 73-77% apparent attenuation • medium flocculation • 46-54°F fermentation range The original lager from the Weihenstephan Hefebank. Ferments clean and malty, with rich residual maltiness in high-gravity pilsner lagers. Ideal choice for German and American bock, German pilsner and oktoberfest lagers. 3470 German Lager 73-77% apparent attenuation • medium flocculation • 46-54°F fermentation range The original lager from the Weihenstephan Hefebank. Ferments clean and malty, with rich residual maltiness in high-gravity pilsner lagers. Ideal choice for German and American bock, German pilsner and oktoberfest lagers. All-purpose choice for the rest of the lager range.
Dunkel Lager High-pressure L36 L36 High-pressure Lager average apparent attenuation • medium flocculation • broad fermentation range Produces an authentic-tasting, mature lager beer in about a week! Ferments at room temperature under 15psi until final gravity is reached. Conditioned at near-freezing temperatures under 15psi for a few more days. Should not be repitched, but rather propagated fresh every time.
Dunkel Lager Original Pilsner CL600 CL600 Original Pilsner Lager 74-76% apparent attenuation • medium flocculation • 48-54°F fermentation range Full-bodied, with a sweet finish and subdued diacetyl character. Distinct, flavorful profile makes it an ideal choice for any lager requiring a big, malty palate.
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Dunkel Lager Swedish ABS4 ABS4 Swedish Lager • no specifications available • Low fruit and ester character; medium malt and hop character. Good for Nordic and German-style lagers.
Fruit Ale American BRY96 This is a flocculent top fermenting ale yeast from a brewery formerly operating on the East Coast of the United States. It produces a very clean ale flavor which has been well accepted in a number of breweries. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F Alcohol Tolerance: High Yields a clear beer with a clean flavor.
Fruit Ale California WL1 WL1 California Ale 72-80% apparent attenuation • medium flocculation • 68-73°F fermentation range From Sierra Nevada. Famous for its clean flavor, balance and versatility.
Fruit Ale California Pub CL50 CL50 California Pub Ale 74-76% apparent attenuation • medium flocculation • 60-70°F fermentation range Classic American small-brewery flavor. Leaves big, soft, well-rounded malt flavor. Threshold diacetyl and ester support the silky profile, even in well-hopped beers. Good for American red and pale ales.
Fruit Ale European WL11 WL11 European Ale 65-70% apparent attenuation • medium flocculation • 65-70°F fermentation range Low ester, low sulfur. Low attenuation leaves malty character. Good for alt, kolsch, fruit and English ales.
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India Pale Ale American BRY96 This is a flocculent top fermenting ale yeast from a brewery formerly operating on the East Coast of the United States. It produces a very clean ale flavor which has been well accepted in a number of breweries. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F Alcohol Tolerance: High Yields a clear beer with a clean flavor.
India Pale Ale American Microbrewery I CL10 CL20 American Microbrewery Ale II 73-75% apparent attenuation • medium flocculation • 62-70°F fermentation range Accentuated rich, creamy malt profile with detectable amounts of diacetyl. Use in lower gravity beers where malt character should not be missed. Good for strong ales.
India Pale Ale American Microbrewery II CL20 CL20 American Microbrewery Ale II 73-75% apparent attenuation • medium flocculation • 62-70°F fermentation range Accentuated rich, creamy malt profile with detectable amounts of diacetyl. Use in lower gravity beers where malt character should not be missed. Good for strong ales.
India Pale Ale Australian WL9 WL9 Australian Ale 70-75% apparent attenuation • high flocculation • 65-70°F fermentation range Clean and malty with a pleasant, bready ester. Ferments cleanly at higher temperatures.
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India Pale Ale British NCYC1332 NCYC1332 British Ale high apparent attenuation • flocculant • 57-77°F fermentation range Fast and reliable, leaving a beautifully-clear beer. Not to be confused with WY1332 Northwest Ale.
India Pale Ale British WL5 WL5 British Ale 67-74% apparent attenuation • high flocculation • 65-70°F fermentation range From Ringwood. Produces classic English maltiness. Excellent for all English ales.
India Pale Ale British Draft CL160 CL160 British Draft Ale 72-78% apparent attenuation • medium flocculation • 64-70°F fermentation range Gives a full-bodied, well-rounded flavor with a touch of diacetyl. Emphasizes malt character. Highly recommended for porter and bitter ales.
India Pale Ale British Microbrewery CL110 CL110 British Microbrewery Ale 73-75% apparent attenuation • medium-high flocculation • 64-69°F fermentation range Distinct, old-fashioned yeast. Complex, oaky, fruity ester profile with slightly full-flavored finish. Great for traditional bitter and mild ales.
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India Pale Ale British Pale I CL120 CL120 British Pale Ale I 75-77% apparent attenuation • medium-high flocculation • 63-68°F fermentation range Bold and citrusy, accentuating mineral and hop flavors. Best suited for British pale and bitter ales.
India Pale Ale British Pale II CL130 CL130 British Pale Ale II 74-76% apparent attenuation • medium flocculation • 64-69°F fermentation range Strong fermentor. Smooth, full-flavored, well-rounded, mildly estery, accentuates malt and caramel flavors. Highly recommended for spiced and strong ales.
India Pale Ale British Real CL150 CL150 British Real Ale 66-70% apparent attenuation • medium-low flocculation • 64-69°F fermentation range A real pub bitter strain. Complex, woody, almost musty ester profile, typical of real ales. Under-attenuates, leaving malt profile intact with a mild sweetness.
India Pale Ale Burton WL23 WL23 Burton Ale 69-75% apparent attenuation • medium flocculation • 69-73°F fermentation range Delicious, subtle fruity flavors such as green apple, clover-honey and pear. Best suited to English stout and porter ales. Good for all English ales.
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India Pale Ale California WL1 WL1 California Ale 72-80% apparent attenuation • medium flocculation • 68-73°F fermentation range From Sierra Nevada. Famous for its clean flavor, balance and versatility.
India Pale Ale California WL51 WL51 California Ale 70-75% apparent attenuation • medium-high flocculation • 66-70°F fermentation range More fruity than WL1 and slightly more flocculant. Attenuation is lower, resulting in a fuller body.
India Pale Ale Cooper's 1828 1828 Coopers Ale • no specifications available • The famous yeast from Coopers Brewery.
India Pale Ale Edme 1679 1679 Edme Ale 74-77% apparent attenuation • medium flocculation • average fermentation range An old standby with a very soft, bready finish.
India Pale Ale English WL2 WL2 English Ale 63-70% apparent attenuation • high flocculation • 65-68°F fermentation range From Fuller's. Classic ESB profile. Leaves some residual sweetness. Best suited for English mild, bitter, porter and stout ales.
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India Pale Ale Manchester 1847 1847 Manchester Ale high apparent attenuation • medium flocculation • average fermentation range Sensory contribution in the tradition of old English-style ales.
India Pale Ale Munton 1831 1831 Munton Ale high apparent attenuation • high flocculation • average fermentation range All-purpose, vigorous fermentor which produces a clean, clear beer with untainted flavor.
India Pale Ale Munton Gold 1673 1673 Munton Gold Ale high apparent attenuation • high flocculation • average fermentation range An all-purpose, vigorous fermentor which produces a clean, clear beer with untainted flavor.
India Pale Ale Northwest Microbrewery ABS1 ABS1 Northwest Microbrewery Ale • no specifications available • Fruity with signature diacetyl character. Good for English bitter ales, pale ales, Scotch ales and Belgian brown ales.
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India Pale Ale Nottingham 1827 1827 Nottingham Ale high apparent attenuation • medium flocculation • broad fermentation range Demonstrates full attenuation with low concentrations of fruity and estery aromas. Neutral profile; appropriate for a wide range of ales and lagers.
India Pale Ale Ringwood NCYC1187 NCYC1187 Ringwood Ale 69-73% apparent attenuation • high flocculation • 64-74°F fermentation range From Ringwood. Extremely malty profile; finishes estery and fruity. High oxygen requirements and poor stability in storage. Suitable for American brown and English pale ales.
India Pale Ale Sam Adams English 1841 1841 Sam Adams English Ale high apparent attenuation • low flocculation • average fermentation range Estery and fruity, leaving a relatively dry finish.
India Pale Ale Windsor English 1829 1829 Windsor English Ale low apparent attenuation • medium flocculation • average fermentation range Leaves a relatively high gravity. Produces a full-bodied, fruity English ale. Best choice for English bitter and stout ales, Belgian witbier and German weizens.
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Kolsch Ale Cooper's 1828 1828 Coopers Ale • no specifications available • The famous yeast from Coopers Brewery.
Kolsch Ale Edme 1679 1679 Edme Ale 74-77% apparent attenuation • medium flocculation • average fermentation range An old standby with a very soft, bready finish.
Kolsch Ale European WL11 WL11 European Ale 65-70% apparent attenuation • medium flocculation • 65-70°F fermentation range Low ester, low sulfur. Low attenuation leaves malty character. Good for alt, kolsch, fruit and English ales. 73-76% apparent attenuation • high flocculation • 60-72°F fermentation range Same as Wissenschaftliche Station 338. Full-bodied, complex; finishes very malty. Produces a dense, rocky head during fermentation. Best choice for American brown ales. Good choice for American fruit and wheat ales.
Kolsch Ale German II WL3 WL3 German II Ale 73-80% apparent attenuation • medium flocculation • 65-70°F fermentation range Strong sulfur component will reduce with aging. Clean, but with more ester production than WL29. Good for German kölsch, alt and pale ales.
Kolsch Ale German Kolsch WL29 WY2565 Kolsch 73-77% apparent attenuation • low flocculation • 54-64°F fermentation range From Köln. A hybrid of ale and lager strains. Develops excellent maltiness, subdued fruitiness and a crisp finish. Ferments well at moderate temperatures. First choice for kolsch lagers; second choice for altbier.
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Kolsch Ale Munton 1831 1831 Munton Ale high apparent attenuation • high flocculation • average fermentation range All-purpose, vigorous fermentor which produces a clean, clear beer with untainted flavor.
Kolsch Ale Munton Gold 1673 1673 Munton Gold Ale high apparent attenuation • high flocculation • average fermentation range An all-purpose, vigorous fermentor which produces a clean, clear beer with untainted flavor.
Lambic Ale Belgian #2 CL320 CL320 Belgian Ale II 74-76% apparent attenuation • medium flocculation • 66-72°F fermentation range Traditional trappist for dubbel and trippel ales. Gives a complex, dry, fruity and estery malt profile. Expect strong fermentation and attenuation.
Lambic Ale Cooper's 1828 1828 Coopers Ale • no specifications available • The famous yeast from Coopers Brewery.
Lambic Ale Munton 1831 1831 Munton Ale high apparent attenuation • high flocculation • average fermentation range All-purpose, vigorous fermentor which produces a clean, clear beer with untainted flavor.
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Lambic Ale Munton Gold 1673 1673 Munton Gold Ale high apparent attenuation • high flocculation • average fermentation range An all-purpose, vigorous fermentor which produces a clean, clear beer with untainted flavor.
Marzen / Vienna Lager Czech ABS5 ABS5 Czech Lager • no specifications available • From the oldest brewery in Prague. Also appropriate for many German lagers.
Marzen / Vienna Lager German WL830 http://www.brewingscience.com/yeast/WL830.HTM
Marzen / Vienna Lager German Bock WL833 WL833 German Bock Lager 70-76% apparent attenuation • medium flocculation • 48-55°F fermentation range From Bavaria. Leaves malt and hop character balanced. Well suited for bock, dopplebock, oktoberfest and helles lagers. Very versatile; also popular for classic American-style pilsner lagers.
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Marzen / Vienna Lager High-pressure L36 L36 High-pressure Lager average apparent attenuation • medium flocculation • broad fermentation range Produces an authentic-tasting, mature lager beer in about a week! Ferments at room temperature under 15psi until final gravity is reached. Conditioned at near-freezing temperatures under 15psi for a few more days. Should not be repitched, but rather propagated fresh every time.
Marzen / Vienna Lager Oktoberfest/Marzen WL820 WL820 Oktoberfest/Marzen Lager 65-73% apparent attenuation • medium flocculation • 52-58°F fermentation range Same as Weihenstephan 34/70 Very malty and bock-like. It does not attenuate as fully WL830. Much slower in the first generation than WL830
Marzen / Vienna Lager Original Pilsner CL600 CL600 Original Pilsner Lager 74-76% apparent attenuation • medium flocculation • 48-54°F fermentation range Full-bodied, with a sweet finish and subdued diacetyl character. Distinct, flavorful profile makes it an ideal choice for any lager requiring a big, malty palate.
Marzen / Vienna Lager Southern German WL838 WL838 Southern German Lager 68-76% apparent attenuation • medium-high flocculation • 50-55°F fermentation range Strong fermentor; malty and balanced. Produces slight sulfur, and low diacetyl.
Marzen / Vienna Lager Swiss CL670 CL670 Swiss Lager 75-78% apparent attenuation • medium flocculation • 48-54°F fermentation range Unique clean, crisp flavor combined with a round, soft smoothness. Perfect for European pilsner lagers.
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Mead Super High-Gravity WL99 WL99 Super High-Gravity 80+% apparent attenuation • medium flocculation • 65-69°F fermentation range, From England. Ferments to 25% alcohol. Malt character dominates at lower gravities. Ester character increases with increasing gravity. Good yeast for wines and meads. Flavors from this yeast vary greatly with the wort used: Low-gravity worts will have subtle English ale-like ester profiles. High-gravity worts will have a more phenolic character. Beers with 16+% alcohol taste less like beer and more like fortified wines. Most fermentations will stop between 12-16% alcohol unless the following is done: Aerate 4 times more than with a normal-gravity wort. Pitch 4 times more yeast than normal. Do not add the wort all at once; divide the wort into feedings and add once a day over 5 days. Aerate (oxygen = 30 seconds / air = 10 minutes) intermittently during the first 5 days of fermentation. Use twice the normal nutrient level, which is especially important when making wine and mead.
Mead Sweet Mead WL720 CL110 British Microbrewery Ale 73-75% apparent attenuation • medium-high flocculation • 64-69°F fermentation range Distinct, old-fashioned yeast. Complex, oaky, fruity ester profile with slightly full-flavored finish. Great for traditional bitter and mild ales.
Mild Ale British Microbrewery CL110 CL110 British Microbrewery Ale 73-75% apparent attenuation • medium-high flocculation • 64-69°F fermentation range Distinct, old-fashioned yeast. Complex, oaky, fruity ester profile with slightly full-flavored finish. Great for traditional bitter and mild ales.
Mild Ale Dry English WL7 WL7 Dry English Ale 70-80% apparent attenuation • high flocculation • 65-70°F fermentation range Classic ESB profile; clean and highly-attenuative. Well-suited for high gravity ales; tolerates over 10% alcohol. Best suited for English mild, bitter, porter and stout ales.
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Mild Ale Klassic WL33 WL33 Klassic Ale 66-74% apparent attenuation • medium flocculation • 66-70°F fermentation range Produces signature ester profile; does not mask hop character. Leaves a slightly sweet malt character. Best for bitter, mild, porter and stout ales. Also good for Scottish ales.
Mild Ale Premium Bitter WL26 WL26 Premium Bitter 70-75% apparent attenuation • medium flocculation • 67-71°F fermentation range From Staffordshire. Mild, complex, estery. Ferments strong and dry; good for high-gravity beers. Best for English bitter, mild, porter, stout and barleywine ales.
Munchener Lager German 3470 3470 German Lager 73-77% apparent attenuation • medium flocculation • 46-54°F fermentation range The original lager from the Weihenstephan Hefebank. Ferments clean and malty, with rich residual maltiness in high-gravity pilsner lagers. Ideal choice for German and American bock, German pilsner and oktoberfest lagers. All-purpose choice for the rest of the lager range.
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Munchener Lager German Bock WL833 WL833 German Bock Lager 70-76% apparent attenuation • medium flocculation • 48-55°F fermentation range From Bavaria. Leaves malt and hop character balanced. Well suited for bock, dopplebock, oktoberfest and helles lagers. Very versatile; also popular for classic American-style pilsner lagers.
Munchener Lager High-pressure L36 L36 High-pressure Lager average apparent attenuation • medium flocculation • broad fermentation range Produces an authentic-tasting, mature lager beer in about a week! Ferments at room temperature under 15psi until final gravity is reached. Conditioned at near-freezing temperatures under 15psi for a few more days. Should not be repitched, but rather propagated fresh every time.
Munchener Lager Original Pilsner CL600 CL600 Original Pilsner Lager 74-76% apparent attenuation • medium flocculation • 48-54°F fermentation range Full-bodied, with a sweet finish and subdued diacetyl character. Distinct, flavorful profile makes it an ideal choice for any lager requiring a big, malty palate.
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Munchener Lager Swiss CL670 CL670 Swiss Lager 75-78% apparent attenuation • medium flocculation • 48-54°F fermentation range Unique clean, crisp flavor combined with a round, soft smoothness. Perfect for European pilsner lagers.
Munchener Lager Vierka Munich Dark 1670 L36 High-pressure Lager average apparent attenuation • medium flocculation • broad fermentation range Produces an authentic-tasting, mature lager beer in about a week! Ferments at room temperature under 15psi until final gravity is reached. Conditioned at near-freezing temperatures under 15psi for a few more days. Should not be repitched, but rather propagated fresh every time.
Octoberfest Lager Czech ABS5 ABS5 Czech Lager • no specifications available • From the oldest brewery in Prague. Also appropriate for many German lagers.
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Octoberfest Lager German 3470 3470 German Lager 73-77% apparent attenuation • medium flocculation • 46-54°F fermentation range The original lager from the Weihenstephan Hefebank. Ferments clean and malty, with rich residual maltiness in high-gravity pilsner lagers. Ideal choice for German and American bock, German pilsner and oktoberfest lagers. All-purpose choice for the rest of the lager range.
Octoberfest Lager German WL830 http://www.brewingscience.com/yeast/WL830.HTM
Octoberfest Lager High-pressure L36 L36 High-pressure Lager average apparent attenuation • medium flocculation • broad fermentation range Produces an authentic-tasting, mature lager beer in about a week! Ferments at room temperature under 15psi until final gravity is reached. Conditioned at near-freezing temperatures under 15psi for a few more days. Should not be repitched, but rather propagated fresh every time.
Octoberfest Lager Oktoberfest/Marzen WL820 WL820 Oktoberfest/Marzen Lager 65-73% apparent attenuation • medium flocculation • 52-58°F fermentation range Same as Weihenstephan 34/70 Very malty and bock-like. It does not attenuate as fully WL830. Much slower in the first generation than WL830.
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Octoberfest Lager Old Bavarian WL920 WL920 Old Bavarian Lager 66-73% apparent attenuation • medium flocculation • 50-55°F fermentation range From Southern Germany. Finishes malty with a slight ester profile. Good for oktoberfest, bock and dark lagers.
Octoberfest Lager Original Pilsner CL600 CL600 Original Pilsner Lager
Octoberfest Lager Southern German WL838 WL838 Southern German Lager 68-76% apparent attenuation • medium-high flocculation • 50-55°F fermentation range Strong fermentor; malty and balanced. Produces slight sulfur, and low diacetyl.
Octoberfest Lager Swiss CL670 CL670 Swiss Lager 75-78% apparent attenuation • medium flocculation • 48-54°F fermentation range Unique clean, crisp flavor combined with a round, soft smoothness. Perfect for European pilsner lagers.
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Pale Ale American BRY96 This is a flocculent top fermenting ale yeast from a brewery formerly operating on the East Coast of the United States. It produces a very clean ale flavor which has been well accepted in a number of breweries. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F Alcohol Tolerance: High Yields a clear beer with a clean flavor.
Pale Ale American Microbrewery I CL10 CL20 American Microbrewery Ale II 73-75% apparent attenuation • medium flocculation • 62-70°F fermentation range Accentuated rich, creamy malt profile with detectable amounts of diacetyl. Use in lower gravity beers where malt character should not be missed. Good for strong ales.
Pale Ale American Microbrewery II CL20 CL20 American Microbrewery Ale II 73-75% apparent attenuation • medium flocculation • 62-70°F fermentation range Accentuated rich, creamy malt profile with detectable amounts of diacetyl. Use in lower gravity beers where malt character should not be missed. Good for strong ales.
Pale Ale Australian ABS2 ABS2 Australian Ale • no specifications available • Crisp yet fruity character. Good for American pale and porter ales.
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Pale Ale Australian WL9 WL9 Australian Ale 70-75% apparent attenuation • high flocculation • 65-70°F fermentation range Clean and malty with a pleasant, bready ester. Ferments cleanly at higher temperatures.
Pale Ale Bedford British WL6 WL6 Bedford British Ale 72-80% apparent attenuation • high flocculation • 65-70°F fermentation range Ferments to dryness. Distinctive ester profile. Best for English bitter, pale, brown and porter ales.
Pale Ale British WL5 WL5 British Ale 67-74% apparent attenuation • high flocculation • 65-70°F fermentation range From Ringwood. Produces classic English maltiness. Excellent for all English ales.
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Pale Ale British Microbrewery CL110 CL110 British Microbrewery Ale 73-75% apparent attenuation • medium-high flocculation • 64-69°F fermentation range Distinct, old-fashioned yeast. Complex, oaky, fruity ester profile with slightly full-flavored finish. Great for traditional bitter and mild ales.
Pale Ale British Pale I CL120 CL120 British Pale Ale I 75-77% apparent attenuation • medium-high flocculation • 63-68°F fermentation range Bold and citrusy, accentuating mineral and hop flavors. Best suited for British pale and bitter ales.
Pale Ale British Pale II CL130 CL130 British Pale Ale II 74-76% apparent attenuation • medium flocculation • 64-69°F fermentation range Strong fermentor. Smooth, full-flavored, well-rounded, mildly estery, accentuates malt and caramel flavors. Highly recommended for spiced and strong ales.
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Pale Ale British Real CL150 CL150 British Real Ale 66-70% apparent attenuation • medium-low flocculation • 64-69°F fermentation range A real pub bitter strain. Complex, woody, almost musty ester profile, typical of real ales. Under-attenuates, leaving malt profile intact with a mild sweetness.
Pale Ale California WL1 WL1 California Ale 72-80% apparent attenuation • medium flocculation • 68-73°F fermentation range From Sierra Nevada. Famous for its clean flavor, balance and versatility.
Pale Ale California WL51 WL51 California Ale 70-75% apparent attenuation • medium-high flocculation • 66-70°F fermentation range More fruity than WL1 and slightly more flocculant. Attenuation is lower, resulting in a fuller body.
Pale Ale California Pub CL50 CL50 California Pub Ale 74-76% apparent attenuation • medium flocculation • 60-70°F fermentation range Classic American small-brewery flavor. Leaves big, soft, well-rounded malt flavor. Threshold diacetyl and ester support the silky profile, even in well-hopped beers. Good for American red and pale ales.
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Pale Ale Canadian CL260 CL260 Canadian Ale 75% apparent attenuation • medium flocculation • average fermentation range Clean, strong and well-attenuating. Leaves a pleasant, slightly fruity, complex finish. Good for Canadian light, brown, fruit, porter and barleywine ales. Also suitable for British bitter and pale ales.
Pale Ale Cooper's 1828 1828 Coopers Ale • no specifications available • The famous yeast from Coopers Brewery.
Pale Ale Edme 1679 1679 Edme Ale 74-77% apparent attenuation • medium flocculation • average fermentation range An old standby with a very soft, bready finish.
Pale Ale German II WL3 WL3 German II Ale 73-80% apparent attenuation • medium flocculation • 65-70°F fermentation range Strong sulfur component will reduce with aging. Clean, but with more ester production than WL29. Good for German kölsch, alt and pale ales.
Pale Ale Irish WL4 WL4 Irish Ale 69-74% apparent attenuation • high flocculation • 65-68°F fermentation range From Guiness. Produces a hint of diacetyl, balanced by a light fruitiness. Best suited for Irish ales and English stout, porter, brown and red ales.
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Pale Ale London WL13 WY1028 London Ale 73-77% apparent attenuation • medium flocculation • 60-72°F fermentation range From Bass Worthington Whiteshield. WL13 London Ale 65-75% apparent attenuation • medium flocculation • 66-71°F fermentation range Dry and malty with a complex, oakey ester. Hop bitterness comes through well. Less flocculant than WL2 and WL5. Well-suited for classic British pale, bitter, and stout ales.
Pale Ale Mauribrew 1826 1826 Mauribrew Ale average apparent attenuation • medium flocculation • average fermentation range A clean, neutral, all-purpose yeast.
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Pale Ale Northwest Microbrewery ABS1 ABS1 Northwest Microbrewery Ale • no specifications available • Fruity with signature diacetyl character. Good for English bitter ales, pale ales, Scotch ales and Belgian brown ales.
Pale Ale Nottingham 1827 1827 Nottingham Ale high apparent attenuation • medium flocculation • broad fermentation range Demonstrates full attenuation with low concentrations of fruity and estery aromas. Neutral profile; appropriate for a wide range of ales and lagers.
Pale Ale Old Danish 1677 No information available.
Pale Ale Ringwood NCYC1187 NCYC1187 Ringwood Ale 69-73% apparent attenuation • high flocculation • 64-74°F fermentation range From Ringwood. Extremely malty profile; finishes estery and fruity. High oxygen requirements and poor stability in storage. Suitable for American brown and English pale ales.
Pale Ale Southwold WL25 WL25 Southwold Ale 68-75% apparent attenuation • medium flocculation • 66-69°F fermentation range From Suffolk county, England. Produces complex fruit and citrus flavors. Minimal sulfur produced during fermentation will disappear upon aging. Great for British bitter and pale ales.
Pale Ale Superbrau 1676 No information available.
Pilsner Lager American Pilsner WL840 WL840 American Pilsner Lager 75-80% apparent attenuation • medium flocculation • 50-55°F fermentation range Dry and clean with very slight apple fruitiness. Minimal sulfur and diacetyl production. Produces classic American-style lagers.
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Pilsner Lager Czech ABS5 ABS5 Czech Lager • no specifications available • From the oldest brewery in Prague. Also appropriate for many German lagers.
Pilsner Lager Czech Budejovice WL802 WL802 Czech Budejovice Lager 75-80% apparent attenuation • medium flocculation • 50-55°F fermentation range Produces dry, crisp lagers with low diacetyl. Best for Bohemian pilsner lagers.
Pilsner Lager German 3470 3470 German Lager 73-77% apparent attenuation • medium flocculation • 46-54°F fermentation range The original lager from the Weihenstephan Hefebank. Ferments clean and malty, with rich residual maltiness in high-gravity pilsner lagers. Ideal choice for German and American bock, German pilsner and oktoberfest lagers. All-purpose choice for the rest of the lager range.
Pilsner Lager German WL830 http://www.brewingscience.com/yeast/WL830.HTM
Pilsner Lager High-pressure L36 L36 High-pressure Lager average apparent attenuation • medium flocculation • broad fermentation range Produces an authentic-tasting, mature lager beer in about a week! Ferments at room temperature under 15psi until final gravity is reached. Conditioned at near-freezing temperatures under 15psi for a few more days. Should not be repitched, but rather propagated fresh every time.
Pilsner Lager Original Pilsner CL600 CL600 Original Pilsner Lager 74-76% apparent attenuation • medium flocculation • 48-54°F fermentation range Full-bodied, with a sweet finish and subdued diacetyl character. Distinct, flavorful profile makes it an ideal choice for any lager requiring a big, malty palate.
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Pilsner Lager Pilsner WL800 WL800 Pilsner Lager 72-77% apparent attenuation • high flocculation • 50-55°F fermentation range From Pilsner Urquell. Somewhat dry with a malty finish. Best suited for European pilsner lagers.
Pilsner Lager Southern German WL838 WL838 Southern German Lager 68-76% apparent attenuation • medium-high flocculation • 50-55°F fermentation range Strong fermentor; malty and balanced. Produces slight sulfur, and low diacetyl.
Pilsner Lager Swedish ABS4 ABS4 Swedish Lager • no specifications available • Low fruit and ester character; medium malt and hop character. Good for Nordic and German-style lagers.
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Pilsner Lager Swiss CL670 CL670 Swiss Lager 75-78% apparent attenuation • medium flocculation • 48-54°F fermentation range Unique clean, crisp flavor combined with a round, soft smoothness. Perfect for European pilsner lagers.
Pilsner Lager Vierka Munich Dark 1670 1670 Vierka Munich Dark Lager • no specifications available • Slow-growing and powdery; perfect for munchener lagers. Should not be fermented at temperatures lower than 55°F.
Porter Ale American BRY96 This is a flocculent top fermenting ale yeast from a brewery formerly operating on the East Coast of the United States. It produces a very clean ale flavor which has been well accepted in a number of breweries. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F Alcohol Tolerance: High Yields a clear beer with a clean flavor.
Porter Ale American Microbrewery I CL10 CL20 American Microbrewery Ale II 73-75% apparent attenuation • medium flocculation • 62-70°F fermentation range Accentuated rich, creamy malt profile with detectable amounts of diacetyl. Use in lower gravity beers where malt character should not be missed. Good for strong ales.
Porter Ale American Microbrewery II CL20 CL20 American Microbrewery Ale II 73-75% apparent attenuation • medium flocculation • 62-70°F fermentation range Accentuated rich, creamy malt profile with detectable amounts of diacetyl. Use in lower gravity beers where malt character should not be missed. Good for strong ales.
Porter Ale Bedford British WL6 WL6 Bedford British Ale 72-80% apparent attenuation • high flocculation • 65-70°F fermentation range Ferments to dryness. Distinctive ester profile. Best for English bitter, pale, brown and porter ales.
Porter Ale British NCYC1332 NCYC1332 British Ale high apparent attenuation • flocculant • 57-77°F fermentation range Fast and reliable, leaving a beautifully-clear beer. Not to be confused with WY1332 Northwest Ale.
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Porter Ale British WL5 WL5 British Ale 67-74% apparent attenuation • high flocculation • 65-70°F fermentation range From Ringwood. Produces classic English maltiness. Excellent for all English ales.
Porter Ale British Draft CL160 CL160 British Draft Ale 72-78% apparent attenuation • medium flocculation • 64-70°F fermentation range Gives a full-bodied, well-rounded flavor with a touch of diacetyl. Emphasizes malt character. Highly recommended for porter and bitter ales.
Porter Ale British Microbrewery CL110 CL110 British Microbrewery Ale 73-75% apparent attenuation • medium-high flocculation • 64-69°F fermentation range Distinct, old-fashioned yeast. Complex, oaky, fruity ester profile with slightly full-flavored finish. Great for traditional bitter and mild ales.
Porter Ale British Pale I CL120 CL120 British Pale Ale I 75-77% apparent attenuation • medium-high flocculation • 63-68°F fermentation range Bold and citrusy, accentuating mineral and hop flavors. Best suited for British pale and bitter ales.
Porter Ale British Pale II CL130 CL130 British Pale Ale II 74-76% apparent attenuation • medium flocculation • 64-69°F fermentation range Strong fermentor. Smooth, full-flavored, well-rounded, mildly estery, accentuates malt and caramel flavors. Highly recommended for spiced and strong ales.
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Porter Ale British Real CL150 CL150 British Real Ale 66-70% apparent attenuation • medium-low flocculation • 64-69°F fermentation range A real pub bitter strain. Complex, woody, almost musty ester profile, typical of real ales. Under-attenuates, leaving malt profile intact with a mild sweetness.
Porter Ale Burton WL23 WL23 Burton Ale 69-75% apparent attenuation • medium flocculation • 69-73°F fermentation range Delicious, subtle fruity flavors such as green apple, clover-honey and pear. Best suited to English stout and porter ales. Good for all English ales.
Porter Ale California WL1 WL1 California Ale 72-80% apparent attenuation • medium flocculation • 68-73°F fermentation range From Sierra Nevada. Famous for its clean flavor, balance and versatility.
Porter Ale California WL51 WL51 California Ale 70-75% apparent attenuation • medium-high flocculation • 66-70°F fermentation range More fruity than WL1 and slightly more flocculant. Attenuation is lower, resulting in a fuller body.
Porter Ale Canadian CL260 CL260 Canadian Ale 75% apparent attenuation • medium flocculation • average fermentation range Clean, strong and well-attenuating. Leaves a pleasant, slightly fruity, complex finish. Good for Canadian light, brown, fruit, porter and barleywine ales. Also suitable for British bitter and pale ales.
Porter Ale Classic British CL170 CL170 Classic British Ale 75-77% apparent attenuation • medium-high flocculation • 64-69°F fermentation range Produces beautiful draft bitter and porter ales. Leaves a complex ale with very British tones and fruit-like esters. Works well in classic Scottish and high-gravity ales.
Porter Ale Cooper's 1828 1828 Coopers Ale • no specifications available • The famous yeast from Coopers Brewery.
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Porter Ale Dry English WL7 WL7 Dry English Ale 70-80% apparent attenuation • high flocculation • 65-70°F fermentation range Classic ESB profile; clean and highly-attenuative. Well-suited for high gravity ales; tolerates over 10% alcohol. Best suited for English mild, bitter, porter and stout ales.
Porter Ale East Coast Alt WL8 WL8 East Coast Alt Ale 70-75% apparent attenuation • high flocculation • 68-73°F fermentation range From Samuel Adams. Clean, low-ester profile with a hint of tartness. Suited for golden, blonde, honey and alt ales.
Porter Ale Edme 1679 1679 Edme Ale 74-77% apparent attenuation • medium flocculation • average fermentation range An old standby with a very soft, bready finish.
Porter Ale English WL2 WL2 English Ale 63-70% apparent attenuation • high flocculation • 65-68°F fermentation range From Fuller's. Classic ESB profile. Leaves some residual sweetness. Best suited for English mild, bitter, porter and stout ales.
Porter Ale Horseshoe Bay 1671 Ale, no other information available.
Porter Ale Irish WL4 WL4 Irish Ale 69-74% apparent attenuation • high flocculation • 65-68°F fermentation range From Guiness. Produces a hint of diacetyl, balanced by a light fruitiness. Best suited for Irish ales and English stout, porter, brown and red ales.
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Porter Ale Irish Dry Stout CL240 CL240 Irish Dry Stout Ale 76-78% apparent attenuation • medium flocculation • 60-68°F fermentation range True, old-fashioned strain leaves classic dry-stout character. Vinous, almost lactic finish which blends exceptionally well with roasted malts.
Porter Ale Klassic WL33 WL33 Klassic Ale 66-74% apparent attenuation • medium flocculation • 66-70°F fermentation range Produces signature ester profile; does not mask hop character. Leaves a slightly sweet malt character. Best for bitter, mild, porter and stout ales. Also good for Scottish ales.
Porter Ale Munton 1831 1831 Munton Ale high apparent attenuation • high flocculation • average fermentation range All-purpose, vigorous fermentor which produces a clean, clear beer with untainted flavor.
Porter Ale Munton Gold 1673 1673 Munton Gold Ale high apparent attenuation • high flocculation • average fermentation range An all-purpose, vigorous fermentor which produces a clean, clear beer with untainted flavor.
Porter Ale Premium Bitter WL26 WL26 Premium Bitter 70-75% apparent attenuation • medium flocculation • 67-71°F fermentation range From Staffordshire. Mild, complex, estery. Ferments strong and dry; good for high-gravity beers. Best for English bitter, mild, porter, stout and barleywine ales.
Porter Ale Ringwood NCYC1187 NCYC1187 Ringwood Ale 69-73% apparent attenuation • high flocculation • 64-74°F fermentation range From Ringwood. Extremely malty profile; finishes estery and fruity. High oxygen requirements and poor stability in storage. Suitable for American brown and English pale ales.
Porter Ale Sam Adams English 1841 1841 Sam Adams English Ale high apparent attenuation • low flocculation • average fermentation range Estery and fruity, leaving a relatively dry finish.
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Porter Ale Windsor English 1829 1829 Windsor English Ale low apparent attenuation • medium flocculation • average fermentation range Leaves a relatively high gravity. Produces a full-bodied, fruity English ale. Best choice for English bitter and stout ales, Belgian witbier and German weizens.
Saison Ale Belgian Saison WL565 WL565 Belgian Saison Ale 65-75% apparent attenuation • medium flocculation • 68-75°F fermentation range Classic strain from Wallonia. Produces earthy, peppery, slightly sweet and spicy notes. With high-gravity wort, another strain may be added to complete attenuation. 75-80% apparent attenuation • low flocculation • 68-75°F fermentation range From East Flanders. Notable fruit and phenolic characteristics. Some sulfur produced, but readily dissipates. Tolerant to 12% alcohol. Versatile strain, producing light to high-gravity Belgian ales.
Saison Ale La Chouffe Belgian ABS3 ABS3 La Chouffe Belgian Ale • no specifications available • Distinctive, estery and phenolic profile. Flocculation is very high. 72-76% apparent attenuation • medium flocculation • 64-74°F fermentation range From Essens. Estery with low phenol-production. Apple- and plum-like nose with a dry finish.
Saison Ale Saison CL380 CL380 Saison Ale 74-76% apparent attenuation • medium flocculation • 66-72°F fermentation range Smooth, full, malt character. Mild ester and delicious apple-pie notes. Recreates Grand Cru, country French and Belgian ales.
Scotch Ale American BRY96 This is a flocculent top fermenting ale yeast from a brewery formerly operating on the East Coast of the United States. It produces a very clean ale flavor which has been well accepted in a number of breweries. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F Alcohol Tolerance: High Yields a clear beer with a clean flavor.
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Scotch Ale Australian ABS2 ABS2 Australian Ale • no specifications available • Crisp yet fruity character. Good for American pale and porter ales.
Scotch Ale Cooper's 1828 1828 Coopers Ale • no specifications available • The famous yeast from Coopers Brewery.
Scotch Ale Edinburgh WL28 WL28 Edinburgh Ale 70-75% apparent attenuation • medium flocculation • 65-70°F fermentation range From McKewan's. Produces complex, flavorful Scotch ales.
Scotch Ale Edme 1679 1679 Edme Ale 74-77% apparent attenuation • medium flocculation • average fermentation range An old standby with a very soft, bready finish.
Scotch Ale Klassic WL33 WL33 Klassic Ale 66-74% apparent attenuation • medium flocculation • 66-70°F fermentation range Produces signature ester profile; does not mask hop character. Leaves a slightly sweet malt character. Best for bitter, mild, porter and stout ales. Also good for Scottish ales.
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Scotch Ale Northwest Microbrewery ABS1 ABS1 Northwest Microbrewery Ale • no specifications available • Fruity with signature diacetyl character. Good for English bitter ales, pale ales, Scotch ales and Belgian brown ales.
Scotch Ale Scottish Bitter CL210 CL210 Scottish Bitter Ale 73-75% apparent attenuation • medium-high flocculation • 62-68°F fermentation range Produces a bitter unlike any other. Soft, yeasty, fruity. Well-attenuated malt flavor and big ester complex of ripe fruit, apricots and rose petals. Leaves a teasing, dry yet smooth finish.
Steam Lager California Gold CL690 CL690 California Gold Lager 74-76% apparent attenuation • medium flocculation • 58-64°F fermentation range Recreates California common beers. Leaves a unique, slightly estery, well-attenuated finish. Try in American or robust porter ale for a special flavor.
Steam Lager High-pressure L36 L36 High-pressure Lager average apparent attenuation • medium flocculation • broad fermentation range Produces an authentic-tasting, mature lager beer in about a week! Ferments at room temperature under 15psi until final gravity is reached. Conditioned at near-freezing temperatures under 15psi for a few more days. Should not be repitched, but rather propagated fresh every time.
Steam Lager San Francisco WL810 WL810 San Francisco Lager 65-70% apparent attenuation • high flocculation • 58-65°F fermentation range From Anchor. Ferments up to 65°F while retaining lager characteristics. Can be fermented down to 50°F for the production of marzen, pilsner and other lagers. Best suited for steam lagers.
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Steam Lager Schaeffer 94 94 Schaeffer's Lager • no specifications available • The famous yeast from the Schaeffer Brewery.
Stout Ale American BRY96 This is a flocculent top fermenting ale yeast from a brewery formerly operating on the East Coast of the United States. It produces a very clean ale flavor which has been well accepted in a number of breweries. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F Alcohol Tolerance: High Yields a clear beer with a clean flavor.
Stout Ale American Microbrewery I CL10 CL20 American Microbrewery Ale II 73-75% apparent attenuation • medium flocculation • 62-70°F fermentation range Accentuated rich, creamy malt profile with detectable amounts of diacetyl. Use in lower gravity beers where malt character should not be missed. Good for strong ales.
Stout Ale American Microbrewery II CL20 CL20 American Microbrewery Ale II 73-75% apparent attenuation • medium flocculation • 62-70°F fermentation range Accentuated rich, creamy malt profile with detectable amounts of diacetyl. Use in lower gravity beers where malt character should not be missed. Good for strong ales.
Stout Ale British NCYC1332 NCYC1332 British Ale high apparent attenuation • flocculant • 57-77°F fermentation range Fast and reliable, leaving a beautifully-clear beer. Not to be confused with WY1332 Northwest Ale.
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Stout Ale British WL5 WL5 British Ale 67-74% apparent attenuation • high flocculation • 65-70°F fermentation range From Ringwood. Produces classic English maltiness. Excellent for all English ales.
Stout Ale British Microbrewery CL110 CL110 British Microbrewery Ale 73-75% apparent attenuation • medium-high flocculation • 64-69°F fermentation range Distinct, old-fashioned yeast. Complex, oaky, fruity ester profile with slightly full-flavored finish. Great for traditional bitter and mild ales.
Stout Ale British Pale I CL120 CL120 British Pale Ale I 75-77% apparent attenuation • medium-high flocculation • 63-68°F fermentation range Bold and citrusy, accentuating mineral and hop flavors. Best suited for British pale and bitter ales.
Stout Ale British Pale II CL130 CL130 British Pale Ale II 74-76% apparent attenuation • medium flocculation • 64-69°F fermentation range Strong fermentor. Smooth, full-flavored, well-rounded, mildly estery, accentuates malt and caramel flavors. Highly recommended for spiced and strong ales.
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Stout Ale British Real CL150 CL150 British Real Ale 66-70% apparent attenuation • medium-low flocculation • 64-69°F fermentation range A real pub bitter strain. Complex, woody, almost musty ester profile, typical of real ales. Under-attenuates, leaving malt profile intact with a mild sweetness.
Stout Ale Burton WL23 WL23 Burton Ale 69-75% apparent attenuation • medium flocculation • 69-73°F fermentation range Delicious, subtle fruity flavors such as green apple, clover-honey and pear. Best suited to English stout and porter ales. Good for all English ales.
Stout Ale California WL1 WL1 California Ale 72-80% apparent attenuation • medium flocculation • 68-73°F fermentation range From Sierra Nevada. Famous for its clean flavor, balance and versatility.
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Stout Ale California WL51 WL51 California Ale 70-75% apparent attenuation • medium-high flocculation • 66-70°F fermentation range More fruity than WL1 and slightly more flocculant. Attenuation is lower, resulting in a fuller body.
Stout Ale Cooper's 1828 1828 Coopers Ale • no specifications available • The famous yeast from Coopers Brewery.
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Stout Ale Dry English WL7 WL7 Dry English Ale 70-80% apparent attenuation • high flocculation • 65-70°F fermentation range Classic ESB profile; clean and highly-attenuative. Well-suited for high gravity ales; tolerates over 10% alcohol. Best suited for English mild, bitter, porter and stout ales.
Stout Ale Edme 1679 1679 Edme Ale 74-77% apparent attenuation • medium flocculation • average fermentation range An old standby with a very soft, bready finish.
Stout Ale English WL2 WL2 English Ale 63-70% apparent attenuation • high flocculation • 65-68°F fermentation range From Fuller's. Classic ESB profile. Leaves some residual sweetness. Best suited for English mild, bitter, porter and stout ales.
Stout Ale Horseshoe Bay 1671 Ale, no other information available.
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Stout Ale Irish WL4 WL4 Irish Ale 69-74% apparent attenuation • high flocculation • 65-68°F fermentation range From Guiness. Produces a hint of diacetyl, balanced by a light fruitiness. Best suited for Irish ales and English stout, porter, brown and red ales.
Stout Ale Irish Dry Stout CL240 CL240 Irish Dry Stout Ale 76-78% apparent attenuation • medium flocculation • 60-68°F fermentation range True, old-fashioned strain leaves classic dry-stout character. Vinous, almost lactic finish which blends exceptionally well with roasted malts.
Stout Ale Klassic WL33 WL33 Klassic Ale 66-74% apparent attenuation • medium flocculation • 66-70°F fermentation range Produces signature ester profile; does not mask hop character. Leaves a slightly sweet malt character. Best for bitter, mild, porter and stout ales. Also good for Scottish ales.
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Stout Ale London WL13 WY1028 London Ale 73-77% apparent attenuation • medium flocculation • 60-72°F fermentation range From Bass Worthington Whiteshield. WL13 London Ale 65-75% apparent attenuation • medium flocculation • 66-71°F fermentation range Dry and malty with a complex, oakey ester. Hop bitterness comes through well. Less flocculant than WL2 and WL5. Well-suited for classic British pale, bitter, and stout ales.
Stout Ale Munton 1831 1831 Munton Ale high apparent attenuation • high flocculation • average fermentation range All-purpose, vigorous fermentor which produces a clean, clear beer with untainted flavor.
Stout Ale Munton Gold 1673 1673 Munton Gold Ale high apparent attenuation • high flocculation • average fermentation range An all-purpose, vigorous fermentor which produces a clean, clear beer with untainted flavor.
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Stout Ale Premium Bitter WL26 WL26 Premium Bitter 70-75% apparent attenuation • medium flocculation • 67-71°F fermentation range From Staffordshire. Mild, complex, estery. Ferments strong and dry; good for high-gravity beers. Best for English bitter, mild, porter, stout and barleywine ales.
Stout Ale Sam Adams English 1841 1841 Sam Adams English Ale high apparent attenuation • low flocculation • average fermentation range Estery and fruity, leaving a relatively dry finish.
Stout Ale Windsor English 1829 1829 Windsor English Ale low apparent attenuation • medium flocculation • average fermentation range Leaves a relatively high gravity. Produces a full-bodied, fruity English ale. Best choice for English bitter and stout ales, Belgian witbier and German weizens.
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Trappist Ale Belgian #2 CL320 CL320 Belgian Ale II 74-76% apparent attenuation • medium flocculation • 66-72°F fermentation range Traditional trappist for dubbel and trippel ales. Gives a complex, dry, fruity and estery malt profile. Expect strong fermentation and attenuation.
Trappist Ale Trappist WL500 WL500 Trappist Ale 73-78% apparent attenuation • medium flocculation • 60-65°F fermentation range From Chimay. Produces the distinct fruitiness and plum characteristics of Belgian trappist ales. Excellent for high-gravity, dubbel and trippel ales.
Weiss Ale German Weiss CL930 CL930 German Weiss 74-76% apparent attenuation • medium flocculation • 66-72°F fermentation range From a famous German yeast bank. Milder than CL920, but still produces the classic clove and phenol notes. Full, earthy character.
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Weiss Ale German Wheat 68 68 German Wheat 73-77% apparent attenuation • low flocculation • 64-70°F fermentation range Unique top-cropper. Produces the classic spicy weizen character, rich in clove, vanilla, banana. The original wheat strain from the Weihenstephan Hefebank. Top choice for weiss, weizenbock, and American wheat ales. Does not keep well.
Weiss Ale Hefeweizen IV WL380 WL380 Hefeweizen IV 73-80% apparent attenuation • low flocculation • 66-70°F fermentation range Prominent clove and phenol, minimal banana. Refreshing citrus and apricot notes; crisp and drinkable. Less flocculent than WL300; higher sulfur production.
Weizen Ale German Wheat CL920 CL920 German Wheat 75-77% apparent attenuation • high flocculation • 66-72°F fermentation range True, top-cropping, Weizenbier strain. Intensely spicy, clovey and phenolic. Flocculates in large, loose clumps. Good for all weizens and very good in weizenbocks.
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Weizen Ale Hefeweizen WL300 WL300 Hefeweizen Wheat 72-76% apparent attenuation • low flocculation • 68-72°F fermentation range Produces the banana- and clove-nose traditional in German weiss.
Weizen Ale Hefeweizen IV WL380 WL380 Hefeweizen IV 73-80% apparent attenuation • low flocculation • 66-70°F fermentation range Prominent clove and phenol, minimal banana. Refreshing citrus and apricot notes; crisp and drinkable. Less flocculent than WL300; higher sulfur production.
Weizenbock Ale German Wheat 68 68 German Wheat 73-77% apparent attenuation • low flocculation • 64-70°F fermentation range Unique top-cropper. Produces the classic spicy weizen character, rich in clove, vanilla, banana. The original wheat strain from the Weihenstephan Hefebank. Top choice for weiss, weizenbock, and American wheat ales. Does not keep well.
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Weizenbock Ale German Wheat CL920 CL920 German Wheat 75-77% apparent attenuation • high flocculation • 66-72°F fermentation range True, top-cropping, Weizenbier strain. Intensely spicy, clovey and phenolic. Flocculates in large, loose clumps. Good for all weizens and very good in weizenbocks.
Wheat Ale American BRY96 This is a flocculent top fermenting ale yeast from a brewery formerly operating on the East Coast of the United States. It produces a very clean ale flavor which has been well accepted in a number of breweries. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F Alcohol Tolerance: High Yields a clear beer with a clean flavor.
Wheat Ale American Hefeweizen WL320 WL320 American Hefeweizen Wheat 70-75% apparent attenuation • low flocculation • 65-69°F fermentation range From Zum Uerige; used by Widmer. Produces a characteristic, clean-flavored American hefeweizen. Evolves some sulfur, but is an otherwise neutral fermentor. Leaves desired cloudiness for traditional appearance.
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