WYEAST PROFILES

 

ALE YEAST

    • 1007 German Ale yeast
      Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55o F. Flocculation low; apparent attenuation 73-77%. (55-66o )
    • 1028 London Ale yeast
      Rich, minerally profile, bold and crisp, with some diacetyl production. Flocculation medium; apparent attenuation 73-77%. (60-72o F)
    • 1056 American Ale yeast
      Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced. Flocculation low to medium; apparent attenuation 73-77%. (60-72o F)
    • 1084 Irish Ale yeast
      Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied. Flocculation medium; apparent attenuation 71-75%. (62-72o F)
    • 1098 British Ale yeast
      From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65oF. Flocculation medium; apparent attenuation 73-75%. (64-72o F)
    • 1272 American Ale yeast ll
      Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish. Flocculation high; apparent attenuation 72-76%. (60-72o F)
    • 1275 Thames Valley Ale yeast
      Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced. Flocculation medium; apparent attenuation 72 76%. (62-72o F)
    • 1335 British Ale yeast ll
      Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry. Flocculation high; apparent attenuation 73-76%. (63-75o F)
    • 1318 London Ale yeast lll
      From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. Flocculation - high; apparent attenuation 71-75%. (64-74o F)
    • 1728 Scottish Ale yeast
      Ideally suited for Scottish-style ales, and high gravity ales of all types. Flocculation high; apparent attenuation 69-73%. (55-70o F)
    • 1338 European Ale yeast
      From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation. Flocculation high; apparent attenuation 67-71 %. (60-72o F)
    • 1214 Belgian Ale yeast
      Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery. Flocculation medium; apparent attenuation 72-76%. (58-68o F)
    • 1388 Belgian Strong Ale yeast
      Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. Flocculation low; apparent attenuation 73-77%. (65-75o F)
    • 1742 Swedish Ale yeast
      Stark beer Nordic-style yeast of Scandinavian origin, floral nose malty finish. Flocculation medium; apparent attenuation 68-72%. (64-74o F) A.K.A. 1187.
    • 1762 Belgian Abbey Yeast II
      High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish. Flocculation medium; apparent attenuation 73-77%. (65-75o F)
    • 1968 London ESB Ale yeast
      Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales. Flocculation high; apparent attenuation 67-71%. (64-72o F)
    • 2565 Kolsch yeast
      A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures. Flocculation low; apparent attenuation 73-77%. (56-64o F)
    • 1087 Wyeast Ale blend
      A blend of the best ale strains to provide quick starts, good flavor and good flocculation. Apparent attenuation 71-75%. (64-72o F)
    • 3278 Belgian Lambic blend
      Belgian lambic-style yeast blend with lactic bacteria. Rich earthy aroma and acidic finish. Suitable for gueze, fruit beers and faro. Flocculation low to medium; apparent attenuation 65-75%. (63-75o F)

LAGER YEAST

    • 2007 Pilsen Lager yeast
      A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Flocculation medium; apparent attenuation 71-75%. (48-56o F)
    • 2035 American Lager yeast
      Not a pilsner strain. Bold, complex and aromatic, producing slight diacetyl. Flocculation medium; apparent attenuation 73-77%. (48-58o F)
    • 2042 Danish Lager yeast
      Rich, dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics. Flocculation low; apparent attenuation 73-77%. (46-56o F)
    • 2112 California Lager yeast
      Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65o F, and produces malty, brilliantly-clear beers. Flocculation high; apparent attenuation 67-71 %. (58-68o F)
    • 2124 Bohemian Lager yeast
      A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners. Flocculation medium; apparent attenuation 69-73%. (46-54o F)
    • 2206 Bavarian Lager yeast
      Used by many German breweries to produce rich, full-bodied, malty beers. Flocculation medium; apparent attenuation 73-77%. (48-58o F)
    • 2247 European Lager yeast ll
      Clean dry flavor profile often used in aggressively hopped pilsner. Clean, very mild flavor, slight sulpher production, dry finish. Flocculation low; apparent attenuation 73-77%. (46-56o F)
    • 2272 North American Lager yeast
      Traditional culture of North American and Canadian lager and light pilsners. Malty finish. Flocculation high; apparent attenuation 70-76%. (48-56o F)
    • 2278 Czech Pils yeast
      Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and bock beers. Sulfur produced during fermentation dissipates with conditioning. Flocculation medium to high; apparent attenuation 70-74%. (48-58o F)
    • 2308 Munich Lager yeast
      A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Flocculation medium; apparent attenuation 73-77%. (48-56o F)
    • 2178 Wyeast Lager
      A blend of the Brewer's Choice lager strains for the most complex flavor profiles. Apparent attenuation 71-75%. (48-56oF)

WHEAT YEAST

    • 3068 Weihenstephan Weizen yeast
      Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68o F. Flocculation low; apparent attenuation 73-77%. (64-70o F)
    • 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%. (64-70o F)
    • 3333 German Wheat yeast
      Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate. Flocculation high; apparent attenuation 70-76%. (63-75o F)
    • 3787 Trappist High Gravity
      Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate. Flocculation medium; apparent attenuation 75-80%. (64-78o F)
    • 3942 Belgian Wheat beer
      Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish. Flocculation medium; apparent attenuation 72-76%. (64-74o F)
    • 3944 Belgian Witbier yeast
      A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant. Flocculation medium; apparent attenuation 72-76%. (60-75o F)