Wyeast

Ale Yeast

Ale yeast blend(1087):

• Very concentrated blend.Ensures goodstarts,flavor,and flocculation in larger amount of wort.Attentuation73%.Fermentation temp.64-70f.

American ale(1056):

• Used in classic American alea.Dry and neutral in flavors.Attentuation 75%.Fermentation temp.60-70f.

American ale II(Wyeast1272):

• More floculant than 1056.Has a fruity and nutty flavor but a little tart.Attentuation 74%.fermentation temp.60-70f.

American Wheat(Wyeast1010):

• A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style.Flocculation: low; Apparent attenuation 74-78.

Bavarian wheat(3056):

• This produces estery wheat beer.Attentuation75%.Fermentation temp64-70f.

Belgian abbey(1214):

• Good for high gravity abbey style beer.Attentuation 74%.Fermentation temp58-68f

Belgian abbey II(1726):

• Good in beers with a high gravity.Fruity and dry.Attentuation75%. Fermentation temp.65-75f.

Belgian Ardennes(3522):

• One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentatin temperatures, mild fruitiness and complex spicy character. Flocculation: medium; Apparent attenuation: 72-76%.(65-75)

Begian strong ale(1388):

• A high alcohol tolerant yeast.Robust with a fruity and tart flavor. Attentuation75%.fermentation temp.65-75f.

Belgian trappist(3787):

• A very alcohol tolerant yest.Can tolerate up to 12% alcohol.Dry,with estery and malt profiles.Attentuation 77%.Fermentation temp.64-78f.

Belgian wheat(3942):

• Leaves an apple and plunb aroma.A dry fermenting yeast.Attentuation 74%. Fermentation temp.64-74f.

Belgian white beer(3944):

• A tart flavored yeast.Very alcohol tolerant.This is the taste behind Witbiers and grand-cru ales.Attentuation 74%.Fermentation temp.60-75f.

British ale(1098):

• Good to use in Eglish ales and bitters.A dry,crisp,fruity,and slightly tart yeast.More neutral in flavord than 1028.Attentuation 74%.Fermentation temp.64-72f.

British ale II(1335):

• Malt characteristics very prominent.Ferments crisp and dry.Attentuation 74%.Fermentation temp.63-75f.

European ale(Alt)(1338):

• This is complex in flavors.It is full bodied,sweet and very malty. Attentuatiom 69%.Fermentation temp.60-72f.

German ale(1007):

• Wath this one.A very active strain known to blow the tops off of fementers.Ferments dry and crisp and works well at 55f.Not to be confused with 1338.Attentuation 75%.Fermentation temp.55-66f.

German wheat(3333):

• Has a sharp,tart,and sherry-like aroma.Attentuation 75%.Fermentation temp.63-75f.

Irish ale(1084):

• Good to use in Stouts,Porters,and Strong ale.It's a smooth full body yeast.Attentuation73%.Fermenting temp.63-70f.

Kolsch(2565):

• A cross between Ale and Lager strains.Nice malt flavour with a hint of fruityness.Attentuation 75%.Fermentation temp.55-65f.

London ale(1028):

• This feels at home in porters.Bold and crisp profiles.Attentuation 75%.Fermentation temp .60-70f.

London ale II(1318):

• A very balanced strain.Slightly sweet.Attentuation73%.Fermentation temp. 65-75.

London ESB (1968):

• Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant tha additional aeration and agitation is needed. An excellent strain for cask-conditioned ales. Flocculation high;apparent attenuation 67-71%.(64-72o F)

Northwest Ale(1332):

• One of the classic ale strains from the Northwest U.S. breweries. Produces a malty and mildly fruity ale with good depth and complexity. Flocculation: high Apparent attenuation 67-71%. (65o-75o)

Ringwood Ale(1187):

• Notorious yeast of European origin with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete. Flocculation: high; Apparent attenuation 68-72%. (64o-74o)

Scottish ale(1728):

• Smokey,peaty character.Does very well in scottish ales.Attentuation 71% Fermentation temp.55-65f.

Special London(1968):

• Rich malt character and balanced fruitiness.Good to use in cask conditioned beer.Attentuation 69%.Fermentation temp.65-70f.

Sweedish ale(1742):

• Not much info on this one .Floral aroma.Malty.Attentuation 71% Fermentation temp.70-73f.

Thames valley(1275):

• Used in clasic bitter beers.Complex flavour and light malt character. Attentuation 74%.Fermentation temp.60-70f.

Weihenstephan wheat(3068):

• A very estery strain.Produces clove,banana,and vanilla aromas.Attentuation 75%.Fermentation temp.65-70f but best results are at 68f.

Whitbread Ale(1099):

• A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculent. Clears well without filtration. Flocculation: high; Apparent attenuation 68-72%

Wyeast Blend(1087):

• Wyeast own blend. They say it is their best Ale strains and it starts fast. Flocculation: Medium Attentuation 70-75%

Lager Yeast

American lager(2035):

• Used in steam beers.Aromatic and complex.This was used in pre-Prohibition beer.Attentuation 74%.Fermentation temp.45-55f.

Bavarian lager(2206):

• Great to use in Bocks,Vienna,Oktoberfest,and Marzen.Attentuation 75%. Fermentation temp.45-55f.

Bohemian lager(2124):

• You can use this in high gravity pilsners.Has a rich maltiness.Attenteuation 71%.Fermentation temp.45-54f.

California lager(2112):

• Gives a malty clear beer.Use in west coast beers.Attentuation 69%. Fermentation temp.60-65f.

Czech pils(2278):

• Excellent in pilsners and bocks.Attentuation 72%.Fermentation temp.50-64f. Sulfer odor will dissipate while conditioning.

Danish lager(2042):

• Accents the hop character.Has strong fermentation odors that will dissipate.Attetuation 75%.Fermentation temp.46-55f.

Danish lager II/European lager(2247):

• Used in very hopped pilsners.Has a clean and mild aroma.Attentuation 75%. Fermentation temp.46-55f.

European Lager II(2247):

• Ferments clean with a mild flavor and slight sulfer aroma. Ferments out dry. Attentuation: 73-75%. Fermentation Temp.:46-56f

Lager yeast blend(2178):

• A blend of strains with a most complex flavour.Attentuation 73%. Fermentation temp.48-55f.

Munich lager(2308):

• Can be used in dunkels,bocks,and heavier german berr.Can also be used in vienna and octoberfest.Attentuation 75%.Fermentation temp.50-55f.

North american lager(2272):

• Used in clasic north american and canadian beer.Has a nice malty finish. Attentuation 74%.Fermentation temp.50-55f.

Pilsner lager(2007):

• A clasic american pilsner strain.Leaves a smooth malty palate. Attentuation 73%.Fermentation temp.50-55f.

Wyeast Lager(2178):

• A blend of lager strains that give a complex character.Attentuation70-75%. Fermentation temo.:48-56f

Special Purpose Yeast

Lambic blend(3278):

• Use in lambic,gueuze,andfaro.This yeast blends with lactic bacteria. Attentuation70%.Fermentation temp.65-75f.

Champagne(3021)):

• Sold under Vitners Choice.Use in high gravity beer,mead,and barley -wine Fermentation temp.55-65f.

Dry Mead(3632):

• Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur production. Use additional nutrients for mead making. Mead, Fruit Mead, Herbal Mead, Dry Ciders, Cysers.

Sweet Mead(3184):

• One of two strains for sweet mead making. Leaves 2-3% residual sugar in most mead's. Rich, fruity profile complements fruit-mead fermentation. Use additional nutrients for mead making. Ciders, Cysers, Fruit Wines, Ginger Ale, Cherry, Raspberry, Peach.

Sake(3134):

• Sake yeast #9 used in conjunction with Koji for making a wide variety of Asian Jius (rice based beverages). Full bodied profile with true Sake character. Sake; Nigori, Dai Gingo, Fruit, Plum Wine, Rice Beer.