Homebrew Yeast Strains



The table below is a growing list of liquid and dry yeast options available for the homebrewer. The column headers in the table are sortable - just click the column header you wish to sort. The first click will be ascending A-Z and the second click descending Z-A. Additionally, the Search box can be used to search for a yeast or alternative. For example Start typing WLP001 OR Chico for versions of the common american ale yeast.

The list is currently in its initial creation stage and I am working to add more data to the "Compare To" column. This will yield better search functionality. Please send all constructive feedback, criticism, or updates through the contact form or email shegoguebrew @ gmail.com.
Much of the Origin data is the intellectual property of Kristen England and none of it may be rebroadcast in any form with out express permission from Kristen England. Please email Kristen at kristenengland@gmail.com to get his permission. Original Source is located at MrMalty.com
* - denotes a value which I feel may not be accurate or is an estimate based on other sources.


Manufacturer Name ID Attenuation Flocculation Optimum Temp Alcohol Tolerance Type Format Origin Compare To
Danstar/Lallemand Nottingham Ale Yeast Nottingham Ale Yeast

Description: If you are looking for amazing versatility from an ale yeast, look no further than Nottingham dry.

Nottingham offers great performance with every batch, allowing brewers to cover a wide variety of beer styles with

Styles: Bitter, Pale, Brown, Porter, Stout, English, Hybrid, Barleywine

- High High 57-70 °F Med-High Ale Dry - WLP039
Danstar/Lallemand Windsor Ale Yeast Windsor Ale Yeast

Description: Brewers wanting to create authentic English-style ales choose Danstar Windsor yeast to bring out the right characteristics from their beer. Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales.

Styles: Bitter, Pale, Brown, Porter, Stout, English

- Med Med 64-70 °F Med Ale Dry - -
Danstar/Lallemand Diamond Lager Yeast Diamond Lager Yeast

Description: Diamond lager yeast gives you true lager yeast performance together with the convenience & consistency of dry yeast, making Diamond the perfect choice for the full range of lager beers.

The Diamond yeast strain originated in Germany and is being used by commercial breweries around the world for production of beer in a wide variety of brewery sizes and environments. Diamond yeast has been produced using advanced techniques developed by Lallemand to maintain the highest standards in fermentation and flavor production

Styles: Light Lager, European Lager, Dark Lager, Bock

- High High 50-59 °F Med Ale Dry - -
Danstar/Lallemand Munich Wheat Beer Yeast Munich Wheat Beer Yeast

Description: Danstar Munich Wheat Beer yeast originated in Bavaria, Germany, the home of many of the world?s great wheat beer breweries. The propagation and drying processes for Munich yeast has been specifically designed to deliver high quality brewing yeast that can be used to produce wheat beers of the finest quality.

Styles: Wheat and Rye, Hefeweizen, Hybrid

- Med-High Med 64-70 °F Med Belgian/Wheat Dry - -
Danstar/Lallemand Abbaye Belgian Ale Yeast Abbaye Belgian Ale Yeast

Description: Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce ales of the finest quality.

Styles: Belgian pale, Dubbel, Trippel, Golden Strong, Dark Strong

- Med-High Low - High Belgian/Wheat Dry - -
Danstar/Lallemand Belle Saison Beer Yeast Belle Saison Beer Yeast

Description: Belle Saison is an ale yeast of Belgian origin selected for its ability to produce great Saison-style beer. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce ales of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation.

Styles: Saison, Belgian and French Ale

- varies Low - - Belgian/Wheat Dry - -
Danstar/Lallemand BRY-97 American West Coast Beer Yeast BRY-97 American West Coast Beer Yeast

Description: BRY-97 American West Coast Yeast was selected from the Siebel Institute Culture Collection and is used by a number of commercial breweries to produce different types of ale.

Styles: American, Pale Ale, IPA, Brown, Porter, Stout, Hybrid, Strong, Amber

BRY-97 Med-High High - - - Dry Chico - Sierra Nevada WLP001, WY1056, OYL-004, RVA101, GY001, BRY-97, US-05, IYA07
Danstar/Lallemand CBC-1 Cask & Bottle Condition Beer Yeast CBC-1 Cask & Bottle Condition Beer Yeast

Description: CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer.

Styles: For bottling or cask carbonation

- High High 59-77 °F 12% Ale Dry - -
Fermentis Safale - German Ale Yeast Safale - German Ale Yeast

Description: German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers. Its lower attenuation profile gives beers with a good length on the palate.

Styles: Belgian Ale, wheat beers

K-97 Med Med 59-75 °F Med Ale Dry - -
Fermentis Safale - English Ale Yeast Safale - English Ale Yeast

Description: English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity. Recommended for the production of a large range of ales and specially adapted to cask-conditioned ones and fermentation in cylindoconical tanks

Styles: Bitter, Pale, Brown, Porter, Stout, English

S-04 Med Med 59-75 °F Med Ale Dry - -
Fermentis Saflager - Swiss Lager Yeast Saflager - Swiss Lager Yeast

Description: Originating from the Hrlimann brewery in Switzerland. This lager strain?s attenuation profile allows to brew fairly neutral flavor beers with a high drinkability.

Styles: Light Lager, Pilsner, Amber Lager, European Lager, Dark Lager, Bock

S-189 Med High 48-59 °F Med Lager Dry - -
Fermentis Saflager - German Lager Yeast Saflager - German Lager Yeast

Description: Bottom fermenting yeast originating from the VLB - Berlin in Germany recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate.

Styles: Light Lager, Pilsner, Amber Lager, European Lager, Dark Lager, Bock

S-23 Med High 48-59 °F Med Lager Dry - -
Fermentis Safbrew ? General/Belgian Yeast Safbrew ? General/Belgian Yeast

Description: General purpose ale yeast with neutral flavor profiles. Its low attenuation gives beers with a very good length on the palate. Particularly recommended for specialty ales and trappist type beers. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer.

Styles: Belgian Pale, Dubbel, Tripel, Golden Strong, Dark Strong

S-33 High Med 59-75 °F 12% Belgian/Wheat Dry - -
Fermentis Safbrew - Specialty Ale Yeast Safbrew - Specialty Ale Yeast

Description: Specialty yeast selected for its estery somewhat peppery and spicy flavor development. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer.

Styles: Wit, Saison, Belgians

T-58 Med Med 59-75 °F 12% Ale Dry - -
Fermentis Safale - American Ale Safale - American Ale

Description: American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.

Styles: American Pale, IPA, Light hybrid, amber, brown, porter, stout

US-05 Med Med 59-75 °F Med Ale Dry Chico - Sierra Nevada WLP001, WY1056, OYL-004, RVA101, GY001, BRY-97, US-05, IYA07
Fermentis Saflager - German Lager Yeast Saflager - German Lager Yeast

Description: This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Saflager W-34/70 allows to brew beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers.

Styles: Light Lager, Pilsner, European, Amber, Dark, Bock

W-34/70 Med High 48-59 °F Med Lager Dry Weihenstephan 34/70 WLP830, WY2124, W-34/70
Fermentis Safbrew - Wheat Beer Yeast Safbrew - Wheat Beer Yeast

Description: Specialty yeast selected for wheat beer fermentations. Produces subtle estery and phenol flavor notes typical of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.

Styles: Wheat, hefeweizen

WB-06 Med Low 59-75 °F Med Belgian/Wheat Dry - -
White Labs California Ale Yeast California Ale Yeast

Description: This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.

Styles: Cream Ale, American Wheat, Speciatly, Herb & Spice, Smoke beer, IPA, IIPA, Pale Ale, Amber, Brown, Strong ale, Barleywine

WLP001 73-80% Med 68-73 °F High Ale Liquid Chico - Sierra Nevada WLP001, WY1056, OYL-004, RVA101, GY001, BRY-97, US-05, IYA07
White Labs English Ale Yeast English Ale Yeast

Description: A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.

Styles: English Pale, English IPA, ESB, Brown, Robust Porter, Sweet Stout, Barleywine

WLP002 67-70% Med 65-68 °F Med Ale Liquid Fullers WLP002, WY1968, OYL-016, RVA131, IYA09
White Labs German Ale II - Seasonal: Nov-Dec German Ale II - Seasonal: Nov-Dec

Description: Seasonal Availability: Nov - Dec

Good for Kölsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029.

Styles: Kölsch, Alt

WLP003 73-80% Med 65-70 °F Med Ale Liquid - -
White Labs Irish Ale Yeast Irish Ale Yeast

Description: This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.

Styles: English Pale, English IPA, ESB, Irish Red, Robust Porter, Dry Stout, Sweet Stout, Oatmeal Stout, English Old Ale

WLP004 69-74% Med-High 65-68 °F Med-High Ale Liquid Guinness WLP004, WY1084, OYL-005, IYA10, GY080, RVA151, INISBC-301
White Labs British Ale Yeast British Ale Yeast

Description: This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

Styles: English Pale, English IPA, ESB, Irish Red, English Brown, Robust Porter, Sweet Stout, Oatmeal Stout

WLP005 67-74% High 65-70 °F Med Ale Liquid Ringwood WLP005, WY1187
White Labs Bedford British Ale Seasonal July - August Bedford British Ale Seasonal July - August

Description: Seasonal Availability: Jul - Aug

Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.

Styles: Fruit beer, English Pale, English IPA, ESB, Irish Red, English Brown, Brown Porter, Dry Stout, Sweet Stout, Old ale

WLP006 72-80% High 65-70 °F Med Ale Liquid Charles Wells -
White Labs Dry English Ale Yeast Dry English Ale Yeast

Description: Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.

Styles: English Pale, English IPA, American Amber, English Bitter, Irish Red, Brown, Foreign Stout, Old Ale, Strong Ale, Barley Wine, IIPA, Imperial Stout

WLP007 70-80% Med-High 65-70 °F Med-High Ale Liquid Whitbread - dry WLP007, WY1098, IYA01, OYL-006
White Labs East Coast Ale Yeast East Coast Ale Yeast

Description: Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.

Styles: American Wheat, Herbs & Spice, Golden Ale, American Pale, American IPA, American Amber,

WLP008 70-75% Med-Low 68-73 °F Med Ale Liquid Sam Adam's WLP008, RVA102
White Labs Australian Ale Yeast Australian Ale Yeast

Description: Seasonal Availability: Mar - Apr

Produces a clean, malty beer. Pleasant ester character, can be described as "bready." Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation.

Styles: Cream Ale, Fruit Beer, Herb & Spice, Golden Ale Candadian Style, American Amber, ESB, Irish Red, English Brown

WLP009 70-75% High 65-70 °F Med Ale Liquid Coopers -
White Labs European Ale Yeast European Ale Yeast

Description: Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.

Styles: American Wheat, Fruit Beer, Herbs & Spice, Golden Ale, Specialty, Kolsch, Alt,

WLP011 65-70% Med 65-70 °F Med Ale Liquid Wisenschaftliche Station #338 (Munich) WLP011, WY1338
White Labs London Ale Yeast London Ale Yeast

Description: Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

Styles: English Pale Ale, English IPA, ESB, Bitter, English Brown, Robust Porter, Brown Porter, Oatmeal Stout, Imperial IPA

WLP013 67-75% High 66-70 °F Med Ale Liquid Worthington White Shield WLP013, WY1028, IYA13
White Labs Whitbread Ale Yeast Whitbread Ale Yeast

Description: Seasonal Availability: Mar - Apr

Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.

Styles: Brown

WLP017 67-73% Med 66-71 °F Med Ale Liquid - -
White Labs Essex Ale Yeast Essex Ale Yeast

Description: Seasonal Availability: Jan - Feb

Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

Styles: English Pale Ale, English IPA, ESB, Bitter, English Brown, Old Ale, American Strong, Brown Porter, Oatmeal Stout, Imperial IPA

WLP022 71-76% Med-High 66-70 °F Med Ale Liquid Ridley's Ale near Chelmsford, UK -
White Labs Burton Ale Yeast Burton Ale Yeast

Description: From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.

Styles: English Pale Ale, English IPA, English Brown, Robust Porter, Brown Porter, Sweet Stout, Oatmeal Stout, Old Ale, American Strong, Imperial IPA

WLP023 69-75% Med 68-73 °F Med Ale Liquid Henley of Thames (Brakspear Bitter) WLP023, WY1275
White Labs Southwald Ale Yeast Southwald Ale Yeast

Description: From Suffolk county, England. This yeast produces complex fruit, citrus, and spicy flavors. Great for British bitters and pale ales. Slight sulfur is produced during fermentation, which will disappear with aging.

Styles: Bitter, English Pale, ESB

WLP025 68-75% Med 66-69 °F Med Ale Liquid Adnam's? -
White Labs Premium Bitter Ale Yeast Premium Bitter Ale Yeast

Description: From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines.

Styles: Bitter, English Pale, ESB, mild, porter, stout, barley wine

WLP026 70-75% Med 67-70 °F Med Ale Liquid Marstons -
White Labs Edinburgh Scottish Ale Yeast Edinburgh Scottish Ale Yeast

Description: Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.

Styles: English ESB, Scottish Ale, Irish Red, American Brown, Strong Scotch Ale

WLP028 70-75% Med 65-70 °F Med-High Ale Liquid McEwans WLP028, WY1728, RVA141, INISBC-302
White Labs German Ale/ Kölsch Yeast German Ale/ Kölsch Yeast

Description: From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.

Styles: American Cream Ale, Specialty Honey, German Kolsch, American Pale, American IPA, American Brown, German Brown and Dusseldorf altbier

WLP029 72-78% Med 65-69 °F Med Ale Liquid PJ Frh, Köln -
White Labs Klassic Ale Yeast Klassic Ale Yeast

Description: Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales.

Styles: English bitter, mild, porter, stout, scottish

WLP033 66-74% Med 66-70 °F Med Ale Liquid - -
White Labs Dusseldorf Alt Yeast Dusseldorf Alt Yeast

Description: Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.

Styles: American Wheat, Specialty Honey, German Kolsch, American Pale, American Amber, German Brown and Dusseldorf Altbier,

WLP036 65-72% Med 65-72 °F Med Ale Liquid Dsseldorf (Zum Uerige) WLP036, WY1007, IYG02
White Labs Yorkshire Square Ale Yeast Yorkshire Square Ale Yeast

Description: Seasonal Availability: Jan - Feb

This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.

Styles: English Pale Ale, English IPA, ESB, English Brown, Robust Porter, Brown Porter, Old Ale, American Strong, Barley Wine

WLP037 68-72% High 65-70 °F Med-High Ale Liquid - -
White Labs Manchester Ale Yeast Manchester Ale Yeast

Description: Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer.

Styles:

WLP038 70-74% Med-High 65-70 °F Med-High Ale Liquid - -
White Labs East Midlands Ale Yeast East Midlands Ale Yeast

Description: Seasonal Availability: Sep - Oct

British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.

Styles: English Pale Ale, English IPA, ESB, Bitter, English Brown, American Brown, Robust Porter, Brown Porter, Old Ale, Strong Ale

WLP039 73-82% Med-High 66-70 °F Med Ale Liquid UK, chosen from multistrain - same as Danstar Nottingham -
White Labs Pacific Ale Yeast Pacific Ale Yeast

Description: A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.

Styles: English Pale, English IPA, American Pale, American IPA, Bitter, English Pale, ESB, Scottish, Irish, English Brown, American Brown, Porter, Old Ale, Strong Ale, Barley Wine

WLP041 65-70% High 65-68 °F Med Ale Liquid Red Hook? -
White Labs Scotch Whisky Yeast Scotch Whisky Yeast

Description: A strain that was widely used for Scotch Whisky production from the early 1950s, producing a complex array of ester compounds and fusel oils, as well as some spicy, clove character. Suitable for Scotch Whisky or American-style Whiskey. Used in high-gravity beers.

Styles:

WLP045 75-80% Med 72-77 °F High Other Liquid - -
White Labs Tennessee Whiskey Yeast Tennessee Whiskey Yeast

Description: Suitable for American-style whiskey and bourbon. This yeast is famous for creating rich, smooth flavors. Clean and dry fermenting yeast. Will tolerate high alcohol concentrations (15%), and ester production is low. Also popular in high-gravity beers.

Styles:

WLP050 75-80% Med 75-79 °F High Other Liquid - -
White Labs California Ale V Yeast California Ale V Yeast

Description: From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.

Styles: American Wheat, Herbs & Spice, Golden Ale, Specialty Honey, American Pale, American IPA, American Amber, American Brown, Foreign Stout, Sweet Stout, Old Ale, American Strong

WLP051 70-75% Med-High 66-70 °F Med-High Ale Liquid Anchor Liberty WLP051, WY1272, IYA15
White Labs American Ale Yeast Blend American Ale Yeast Blend

Description: Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.

Styles: Specialty Honey, American Pale, American IPA, American Brown, American Wheat, American Cream, Herb & Spice, Golden Ale, Old Ale, American Strong

WLP060 72-80% Med 68-72 °F Med-High Ale Liquid - -
White Labs American Whiskey Yeast American Whiskey Yeast

Description: Yeast strain that produces low ester profile and moderate fusel oils. Temperature and alcohol tolerant and suitable for American-style whiskey using barley or corn base. Also used in high-gravity beers.

Styles:

WLP065 76-82% Med 75-82 °F High Other Liquid - -
White Labs Bourbon Yeast Bourbon Yeast

Description: From a tradtional distillery in the heart of Bourbon country, this strain produces a carmel, malty character with balanced ester profile. Suitable for Bourbon or other American Whiskey with barley, rye, or corn as the base grain. Used in high-gravity beers.

Styles:

WLP070 75-80% Med 72-77 °F High Other Liquid - -
White Labs French Ale French Ale

Description: Seasonal Availability: May - Jun

Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers.

Styles: Biere de Garde, blond, amber, brown ales, and specialty beers

WLP072 68-75% Med-High 63-67 °F Med Ale Liquid - -
White Labs Old Sonoma Ale Yeast Old Sonoma Ale Yeast

Description: Yeast from an historic brewery in Northern California, this strain was embraced by the early pioneers of craft beer in America and continues to be a great choice for those seeking to use a traditional British-style yeast. A neutral and versatile strain, it is a great choice for pale ales, porters, and stouts.

Styles:

WLP076 70-74% Med 66-70 °F Med Ale Liquid - -
White Labs Neutral Grain Yeast Neutral Grain Yeast

Description: Marked by a clean, fast fermentation, this strain is ideal for any neutral grain spirit. Alcohol and temperature tolerant. Used in high-gravity beers.

Styles:

WLP078 77-84% Med-High 76-85 °F High Other Liquid - -
White Labs Cream Ale Yeast Blend Cream Ale Yeast Blend

Description: This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.

Styles: American Cream Ale, American Wheat, Herb & Spice, Specialty, Smoke, Golden Ale, American Pale, American IPA, American Amber, Old Ale, Strong Ale, Barley Wine, Imperial IPA

WLP080 75-80% Med 65-70 °F Med-High Ale Liquid - -
White Labs English Ale Blend English Ale Blend

Description: A blend of British ale yeast strains, designed to add complexity to your ale. Moderate fruitiness and mineral-like, with little to no sulfur. Drier than WLP002 and WLP005, but with similar flocculation properties. Good yeast blend for English Pale Ale, Bitter, Porter, Stout, and India Pale Ale.

Styles:

WLP085 69-76% Med-High 68-72 °F Med Ale Liquid - -
White Labs San Diego Super Yeast San Diego Super Yeast

Description: A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.

Styles: American Cream, American Wheat, Herb & Spice, Specialty, Smoke, Golden Ale, American Pale, American IPA, American Amber, American Brown, Olde Ale, American Strong, Imperial IPA, Barley wine

WLP090 76-83%+ Med-High 65-68 °F High Ale Liquid - -
White Labs Super High Gravity Ale Yeast Super High Gravity Ale Yeast

Description: Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.

Styles: Barley wine

WLP099 >80% Med 65-69 °F Very High Ale Liquid Thomas Hardy -
White Labs Hefeweizen Ale Yeast Hefeweizen Ale Yeast

Description: This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.

Styles: hefeweizen, dunkel weizen, weissbier

WLP300 72-76% Low 68-72 °F Med Belgian/Wheat Liquid Weihenstephan 68 WLP300, WY3068, OYL-021, IYG01
White Labs American Hefeweizen Ale Yeast American Hefeweizen Ale Yeast

Description: This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.

Styles: American Wheat

WLP320 70-75% Low 65-69 °F Med Belgian/Wheat Liquid Zum Uerige (through Widmer) WLP320, WY1010
White Labs Bavarian Weizen Yeast Bavarian Weizen Yeast

Description: Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves."

Styles: hefeweizen, dunkel weizen, weissbier

WLP351 73-77% Low 66-70 °F Med Belgian/Wheat Liquid Weihenstephan 175 WLP351, WY3638
White Labs Hefeweizen IV Ale Yeast Hefeweizen IV Ale Yeast

Description: Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.

Styles: hefeweizen, dunkel weizen, weissbier

WLP380 73-80% Low 66-70 °F Med Belgian/Wheat Liquid Weihenstephan 66? -
White Labs Belgian Wit Ale Yeast Belgian Wit Ale Yeast

Description: Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.

Styles: Witbier

WLP400 74-78% Low-Med 67-74 °F Med Belgian/Wheat Liquid Hoegaarden/Celis White WLP400, WY3944, RVA241, IYB44
White Labs Belgian Wit II Ale Yeast Belgian Wit II Ale Yeast

Description: Seasonal Availability: May - Jun

Less Belgian-like phenolics than WLP400 and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.

Notice to brewers: Tends to take a long time to start; brewers should plan this into their brewing schedule. Needs heavy aeration and nutrients. Allow temperature to free rise.

Styles:

WLP410 70-75% Low-Med 67-74 °F Med Belgian/Wheat Liquid Moortgat Brouwerij (via Ommegang?) -
White Labs Monastery Ale Yeast Monastery Ale Yeast

Description: From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. (Formerly known as Trappist Ale Yeast)

Styles: Belgian Dubbel, Tripel, Grand Cru, Belgian Specialty

WLP500 75-80% Med-Low 65-72 °F High Belgian/Wheat Liquid Chimay WLP500, WY1214, RVA201, IYB63
White Labs Belgian Bastogne Ale Yeast Belgian Bastogne Ale Yeast

Description: A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Styles: Belgian Dubbel, Tripel, Belgian Specialty

WLP510 74-80% Med 66-72 °F High Belgian/Wheat Liquid Orval WLP510, RVA202, IYB53
White Labs Antwerp Ale Yeast Antwerp Ale Yeast

Description: Seasonal Availability: Nov - Dec

Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.

Styles: Belgian Pale, Biere De Garde, Belgian Specialty

WLP515 73-80% Med 67-70 °F Med Belgian/Wheat Liquid De Koninck RVA221, WLP515
White Labs Abbey Ale Yeast Abbey Ale Yeast

Description: Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Styles: Belgian Dubbel, Tripel, Grand Cru, Belgian Specialty

WLP530 75-80% Med-High 66-72 °F High Belgian/Wheat Liquid Westmalle WLP530, WY3787, RVA203, IYB48
White Labs Abbey IV Ale Yeast Abbey IV Ale Yeast

Description: Seasonal Availability: Jul - Aug

An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).

Note: This strain benefits from extra oxygenation

Styles: Belgian Dubbel, Tripel, Belgian Specialty

WLP540 74-82% Med 66-72 °F High Belgian/Wheat Liquid Rochefort WLP540, WY1762, RVA204
White Labs Belgian Strong Ale Yeast Belgian Strong Ale Yeast

Description: From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.

Styles: Belgian Dubbel, Tripel, Grand Cru, Belgian Specialty, Spice, Christmas

WLP545 78-85% Med 66-72 °F High Belgian/Wheat Liquid - -
White Labs Belgian Ale Yeast Belgian Ale Yeast

Description: Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.

Styles: Tripel

WLP550 78-85% Med 68-78 °F Med-High Belgian/Wheat Liquid La Chouffe -
White Labs Belgian Saison I Yeast Belgian Saison I Yeast

Description: Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.

Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.

Styles: Dubbel, Tripel, Saison, High Gravity

WLP565 65-75% Med 68-75 °F Med Belgian/Wheat Liquid Saison Dupont RVA261, WLP565, WY3724
White Labs Belgian Saison II Yeast Belgian Saison II Yeast

Description: Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.

Styles: Saison, High Gravity

WLP566 78-85% Med 68-78 °F Med Belgian/Wheat Liquid Vieille Provision Saison Dupont -
White Labs Belgian Style Saison Blend Belgian Style Saison Blend

Description: This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.

Styles: Tripel, Dubbel, Saison, High Gravity

WLP568 70-80% Med 70-80 °F Med Belgian/Wheat Liquid - -
White Labs Belgian Golden Ale Yeast Belgian Golden Ale Yeast

Description: From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.

Styles: Dubbel, Grand Cru, Christmas , Specialty

WLP570 73-78% Low 68-75 °F High Belgian/Wheat Liquid Duvel (Moortgart) via McEwans WLP570, WY1388
White Labs Belgian Style Ale Yeast Blend Belgian Style Ale Yeast Blend

Description: A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'.

Styles: Tripel, Dubbel, Grand Cru

WLP575 74-80% Med 68-75 °F Med-High Belgian/Wheat Liquid - -
White Labs Belgian Saison III Yeast Belgian Saison III Yeast

Description: Seasonal Availability: Jul - Aug

Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.

Styles:

WLP585 70-74% Low-Med 68-75 °F Med Belgian/Wheat Liquid - -
White Labs French Saison Ale Yeast French Saison Ale Yeast

Description: Seasonal Availability: May - Jun

Unique yeast strain producing farmhouse-style beers with a phenolic “bite” and moderate ester compounds. Producing a cleaner aroma profile than other farmhouse styles, this yeast is versatile and highly attenuating.

Styles:

WLP590 73-80% Med 69-75 °F 5 - 10% Belgian/Wheat Liquid - -
White Labs Berliner Weisse Blend Berliner Weisse Blend

Description: A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.

Styles:

WLP630 - - - - - Liquid - -
White Labs Saccharomyces "bruxellensis" Trois Saccharomyces "bruxellensis" Trois

Description: This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.

Styles:

WLP644 85%+ Low 70-85 °F Med-High Other Liquid - WLP644, IYA20
White Labs Brettanomyces claussenii Brettanomyces claussenii

Description: Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.

Styles:

WLP645 70-85% Low 85+ °F Med-High Other Liquid - -
White Labs Brettanomyces bruxellensis Trois Vrai Brettanomyces bruxellensis Trois Vrai

Description: The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.

Styles:

WLP648 85+% Low 70-85 °F Med-High Other Liquid - -
White Labs Brettanomyces bruxellensis Brettanomyces bruxellensis

Description: Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor.

Styles:

WLP650 70-85% Low 85+ °F Med-High Other Liquid - -
White Labs Brettanomyces lambicus Brettanomyces lambicus

Description: High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.

Styles:

WLP653 70-85% Low 85+ °F Med-High Other Liquid - -
White Labs Belgian Sour Mix 1 Belgian Sour Mix 1

Description: A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

Styles:

WLP655 70-80% Med-Low 80-85+ °F Med-High Other Liquid - -
White Labs Pediococcus Damnosus Pediococcus Damnosus

Description: Pediococcus damnosus is a cocci bacteria known for its souring capabilities by producing lactic acid. Perfect to add to any sour program. High diacetyl producer and slow growing.

Styles:

WLP661 65% Low n/a n/a Other Liquid - -
White Labs Flemish Ale Blend Flemish Ale Blend

Description: Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix

Styles:

WLP665 80-85% Low-Med 68-80 °F Med-High Other Liquid - -
White Labs American Farmhouse Blend American Farmhouse Blend

Description: Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers

Styles:

WLP670 75-82% Med 68-72 °F 5-10% Other Liquid - -
White Labs Lactobacillus brevis Lactobacillus brevis

Description: Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program!

Styles:

WLP672 80% n/a n/a n/a Other Liquid - -
White Labs Malolactic Malolactic

Description: Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine. These liquid cultures are available in vials to inoculate 6 gallons or 1 liter sizes to inoculate 60 gallons.

Styles:

WLP675 - - - - Other Liquid - -
White Labs Lactobacillus delbrueckii Bacteria Lactobacillus delbrueckii Bacteria

Description: This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.

Styles:

WLP677 75-82% Low 70-75 °F Med-High Other Liquid - -
White Labs Flor Sherry Yeast Flor Sherry Yeast

Description: This yeast develops a film (flor) on the surface of the wine. Creates green almond, granny smith and nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles. For use in secondary fermentation. Slow fermentor.

Styles:

WLP700 >80% n/a >70 °F 16% Other Liquid - -
White Labs Sake Yeast Sake Yeast

Description: For use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance.

Styles:

WLP705 >80% n/a >70 °F 16% Other Liquid - -
White Labs California Pinot Noir Yeast California Pinot Noir Yeast

Description: Isolated from Pinot Noir grapes by White Labs in Davis, CA. This strain produces fruity and complex aromas, and is an ideal choice for hardy red wine varieties, as well as aromatic white wines such as Chardonnay. This strain is reliable for difficult fermentations.

Styles:

WLP707 >80% n/a >70 °F 16% Wine Liquid - -
White Labs Sake #9 Yeast Sake #9 Yeast

Description: For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeast’s development of high fragrance components. Also a fairly strong fermenter, but producing a foamless fermentation.

Styles:

WLP700 72-78% Low-Med 62-68 °F 15-16% Other Liquid - -
White Labs Champagne Yeast Champagne Yeast

Description: Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral.

Styles:

WLP715 >75% Low 70-75 °F 17% Wine Liquid - -
White Labs Avize WineYeast Avize WineYeast

Description: Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.

Styles:

WLP718 >80% Low 60-90 °F 15% Wine Liquid - -
White Labs Sweet Mead/Wine Yeast Sweet Mead/Wine Yeast

Description: A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling.

Styles:

WLP720 <75% Low 70-75 °F 15% Wine Liquid - -
White Labs Steinberg-Geisenheim Wine Yeast Steinberg-Geisenheim Wine Yeast

Description: German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewürztraminer. Moderate fermentation characteristics and cold tolerant.

Styles:

WLP727 >80% Low 50-90 °F 14% Wine Liquid - -
White Labs Chardonnay White Wine Yeast Chardonnay White Wine Yeast

Description: Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate.

Styles:

WLP730 >80% Low 50-90 °F 14% Wine Liquid - -
White Labs French White Wine Yeast French White Wine Yeast

Description: Classic yeast for white wine fermentation. Slow to moderate fermenter and foam producer. Gives an enhanced creamy texture.

Styles:

WLP735 >80% Low 60-90 °F 16% Wine Liquid - -
White Labs Merlot Red Wine Yeast Merlot Red Wine Yeast

Description: Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is well suited for Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon.

Styles:

WLP740 >80% Low 60-90 °F 18% Wine Liquid - -
White Labs Assmanshausen Wine Yeast Assmanshausen Wine Yeast

Description: German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermenter which is cold tolerant.

Styles:

WLP749 >80% Low 50-90 °F 16% Wine Liquid - -
White Labs French Red Wine Yeast French Red Wine Yeast

Description: Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile.

Styles:

WLP750 >80% Low 60-90 °F 17% Wine Liquid - -
White Labs Cabernet Red Wine Yeast Cabernet Red Wine Yeast

Description: High temperature tolerance. Moderate fermentation speed. Excellent for full-bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc.

Styles:

WLP760 >80% Low 60-90 °F 16% Wine Liquid - -
White Labs Suremain Burgundy Wine Yeast Suremain Burgundy Wine Yeast

Description: Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production.

Styles:

WLP770 >80% Low 60-90 °F 16% Wine Liquid - -
White Labs English Cider Yeast English Cider Yeast

Description: Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.

Styles:

WLP775 >80% Med 68-75 °F Med-High Other Liquid - -
White Labs Pilsner Lager Yeast Pilsner Lager Yeast

Description: Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.

Styles: Bohemian Pilsner, European Pilsner

WLP800 72-77% Med-High 50-55 °F Med Lager Liquid Pilsner Urquell WLP800, WY2001
White Labs Czech Budejovice Lager Yeast Czech Budejovice Lager Yeast

Description: Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.

Styles: Bohemian Pilsner, German Doppelbock

WLP802 75-80% Med 50-55 °F Med Lager Liquid Samsons via Budejovicky Mestansky Pivovar -
White Labs San Francisco Lager Yeast San Francisco Lager Yeast

Description: This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.

Styles: American Lager, American Premium Lager, American Amber Lager, American Specialty Lager, Schwarzbier, German Doppelbock

WLP810 65-70% High 58-65 °F Med-High Lager Liquid Anchor Steam WLP810, WY2112
White Labs Belgian Lager Yeast Belgian Lager Yeast

Description: Seasonal Availability: Jan - Feb

Clean, crisp European lager yeast with low sulfur production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.

Styles: German Kolsch, German Pilsner, Bohemian Pilsner, European Pilsner, American Premium Lager, American Amber Lager, Vienna Lager

WLP815 72-78% Med 50-55 °F 5-10% Lager Liquid - -
White Labs Oktoberfest/M„rzen Lager Yeast Oktoberfest/M„rzen Lager Yeast

Description: This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.

Styles: Bohemian Pilsner, Munich Helles, Marzen and Oktoberfest, European Dark and Munchner, German Doppelbock

WLP820 65-73% Med 52-58 °F Med-High Lager Liquid Weihenstephan 206 WLP820, WY2206
White Labs German Lager Yeast German Lager Yeast

Description: This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.

Styles: German Pilsner, Bohemian Pilsner, Vienna Lager, American Amber Lager,

WLP830 74-79% Med 50-55 °F Med Lager Liquid Weihenstephan 34/70 WLP830, WY2124, W-34/70
White Labs German Bock Lager Yeast German Bock Lager Yeast

Description: From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.

Styles: Munich Helles, American Specialty Lager, Vienna Lager, Marzen and Oktoberfest, European Dark Lager and Munchner

WLP833 70-76% Med 48-55 °F Med-High Lager Liquid Ayinger Brewery -
White Labs German Lager X German Lager X

Description: Seasonal Availability: Jan - Feb

Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with low sulfur production and low esters. It is a great choice for styles like traditional Helles, Oktoberfest, Bock, and Dunkel.

Styles:

WLP835 70-76% Med 50-54 °F Med-High Lager Liquid - -
White Labs Southern German Lager Yeast Southern German Lager Yeast

Description: This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.

Styles:

WLP838 68-76% Med-High 50-55 °F Med Lager Liquid - -
White Labs American Lager Yeast American Lager Yeast

Description: This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.

Styles: American Lite Lager, American Lager, American Premium Lager, American Specialty Lager, American Amber Lager, American Dark Lager, Vienna Lager

WLP840 75-80% Med 50-55 °F Med Lager Liquid Budweiser WLP840, WY2007
White Labs Coppenhagen Lager Yeast Coppenhagen Lager Yeast

Description: Clean, crisp north European lager yeast. Not as malty as the southern European lager yeast strains. Great for European style pilsners, European style dark lagers, Vienna, and American style lagers.

Styles: European Pilsner, American Lager, American Premium Lager, American Specialty Lager, Vienna Lager, European Dark and Munchner, American Dark Lager, German Schwarzbier

WLP850 72-78% Med 50-58 °F Med Lager Liquid - -
White Labs Munich Helles Lager Yeast Munich Helles Lager Yeast

Description: Seasonal Availability: Mar - Apr

This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it's great for a variety of lager styles ranging from Helles to Rauchbier.

Styles:

WLP860 68-72% Med 48-52 °F Med Lager Liquid - -
White Labs Cry Havoc Cry Havoc

Description: Licensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast.

Styles:

WLP862 66-70% Med-Low 68-74 °F Med Lager Liquid - -
White Labs Zurich Lager Yeast Zurich Lager Yeast

Description: Seasonal Availability: Sep - Oct

Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.

Styles: European Dark and Munchner, German Doppelbock

WLP885 70-80% Med 50-55 °F Med Lager Liquid Samichlaus -
White Labs Old Bavarian Lager Yeast Old Bavarian Lager Yeast

Description: Seasonal Availability: Nov - Dec

From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.

Styles: Marzen and Oktoberfest, European Dark and Munchner, German Schwarzbier

WLP920 66-73% Med 50-55 °F Med-High Lager Liquid - -
White Labs HP Lager Yeast HP Lager Yeast

Description: Use to ferment lager beer in one week! Ferment at room temperature 62-68°F) under 1.0 bar (14.7 PSI) until final gravity is obtained, generally in one week. Lager the beer at 35°F, 15 PSI, for 3-5 days, to condition. Sulfur production is strong first 2 days, then disappears by day 5. Do not need to carbonate, since at 1 bar entire time.

Styles:

WLP925 73-82% Med 62-68 °F Med Lager Liquid - -
White Labs Mexican Lager Yeast Mexican Lager Yeast

Description: From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. This is one of the best lager strains in the White Labs yeast bank; try it with any lager.

Styles: American Premium Lager, American Specialty Lager, American Amber Lager, Vienna Lager, American Dark Lager, Bock, German Doppelbock

WLP940 70-78% Med 50-55 °F Med Lager Liquid Grupo Modelo -
Wyeast German Ale German Ale

Description: A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.

Styles: American Wheat or Rye Beer, Berliner Weisse, Bière de Garde, Düsseldorf Altbier, Kölsch, Northern German Altbier

WY1007 73-77% Low 55-68 °F 11% Ale Liquid Dsseldorf (Zum Uerige) WLP036, WY1007, IYG02
Wyeast American Wheat American Wheat

Description: A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable.

Styles: American Wheat or Rye Beer, Cream Ale, Düsseldorf Altbier, Kölsch, Northern German Altbier

WY1010 74-78% Low 58-74 °F 10% Ale Liquid Zum Uerige (through Widmer) WLP320, WY1010
Wyeast London Ale London Ale

Description: A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.

Styles: Brown Porter, Dry Stout, English Barleywine, Foreign Extra Stout, Mild, Northern English Brown Ale, Old Ale, Robust Porter, Russian Imperial Stout

WY1028 73-77% Med-Low 60-72 °F 10% Ale Liquid Worthington White Shield WLP013, WY1028, IYA13
Wyeast American Ale American Ale

Description: Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers.

Styles: American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer

WY1056 73-77% Med-Low 60-72 °F 10% Ale Liquid Chico - Sierra Nevada WLP001, WY1056, OYL-004, RVA101, GY001, BRY-97, US-05, IYA07
Wyeast Irish Ale Irish Ale

Description: This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).

Styles: American Barleywine, Baltic Porter, Dry Stout, Foreign Extra Stout, Imperial IPA, Irish Red Ale, Oatmeal Stout, Other Smoked Beer, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Sweet Stout, Wood-Aged Beer

WY1084 71-75% Med 62-72 °F 10% Ale Liquid Guinness WLP004, WY1084, OYL-005, IYA10, GY080, RVA151, INISBC-301
Wyeast British Ale British Ale

Description: This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C).

Styles: Blonde Ale, English Barleywine, Northern English Brown Ale, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-

WY1098 73-75% Med-High 64-72 °F 10% Ale Liquid Whitbread - dry WLP007, WY1098, IYA01, OYL-006
Wyeast Whitbread Ale Whitbread Ale

Description: A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.

Styles: Blonde Ale, English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout

WY1099 68-72% High 64-75 °F 10% Ale Liquid Whitbread -
Wyeast Ringwood Ale Ringwood Ale

Description: A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.

Styles: American IPA, American Stout, Fruit Beer, Mild, Oatmeal Stout, Southern English Brown

WY1187 68-72% High 64-74 °F 10% Ale Liquid Ringwood WLP005, WY1187
Wyeast Belgian Abbey Belgian Abbey

Description: A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.

Styles: Belgian Dark Strong Ale, Belgian Dubbel, Belgian Specialty Ale, Belgian Tripel, Christmas/Winter Specialty Spiced Beer, Witbier

WY1214 73-77% Med-Low 68-78 °F 9% Ale Liquid Chimay WLP500, WY1214, RVA201, IYB63
Wyeast American Ale II American Ale II

Description: With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.

Styles: American Amber Ale, American Brown Ale, American IPA, American Pale Ale, American Stout, Blonde Ale, Fruit Beer, Imperial IPA, Wood-Aged Beer

WY1272 72-76% High 60-72 °F 10% Ale Liquid Anchor Liberty WLP051, WY1272, IYA15
Wyeast Thames Valley Ale Thames Valley Ale

Description: This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.

Styles: Brown Porter, Dry Stout, Düsseldorf Altbier, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Northern English Brown Ale, Robust Porter, Special/Best/Premium Bitter, Standard/Ordinary Bitter

WY1275 77% Med-Low 62-72 °F 10% Ale Liquid Henley of Thames (Brakspear Bitter) WLP023, WY1275
Wyeast London Ale III London Ale III

Description: Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.

Styles: American Amber Ale, English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Mild, Oatmeal Stout, Old Ale, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout

WY1318 71-75% High 64-74 °F 10% Ale Liquid Boddingtons WY1318, RVA132
Wyeast Northwest Ale Northwest Ale

Description: One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity.

Styles: American Amber Ale, American Brown Ale, American IPA, American Pale Ale, American Stout, American Wheat or Rye Beer, Blonde Ale, Fruit Beer, Imperial IPA, Spice, Herb, or Vegetable Beer, Sweet Stout

WY1332 67-71% High 65-75 °F 10% Ale Liquid Hales Brewery in Seattle via Gales Brewery UK -
Wyeast British Ale II British Ale II

Description: A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.

Styles: American Brown Ale, Brown Porter, Cream Ale, Dry Stout, English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Irish Red Ale, Northern English Brown Ale, Special/Best/Premium Bitter, Standard/Ordinary Bitter

WY1335 73-76% High 63-75 °F 10% Ale Liquid - -
Wyeast European Ale European Ale

Description: A full-bodied strain, finishing very malty with a complex flavor profile. This strain’s characteristics are very desirable in English style brown ales and porters. It produces a dense, rocky head during fermentation, and can be a slow to start and to attenuate. This yeast may continue to produce CO2 for an extended period after packaging or collection.

Styles: Baltic Porter, Düsseldorf Altbier, Northern German Altbier, Southern English Brown, Sweet Stout

WY1338 67-71% High 62-72 °F 10% Ale Liquid Wisenschaftliche Station #338 (Munich) WLP011, WY1338
Wyeast Belgian Strong Ale Belgian Strong Ale

Description: The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. This strain is prone to stalling at approximately 1.035; racking or slight aeration will encourage it to finish fermentation.

Styles: Belgian Blond Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Tripel, Bière de Garde, Christmas/Winter Specialty Spiced Beer

WY1388 74-78% Low 64-80 °F 12% Ale Liquid Duvel (Moortgart) via McEwans -
Wyeast Denny's Favorite 50 Denny's Favorite 50

Description: This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.

Styles: American Amber Ale, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Classic Rauchbier, Cream Ale, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer

WY1450 74-76% Low 60-70 °F 10% Ale Liquid - -
Wyeast West Yorkshire West Yorkshire

Description: This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.

Styles: English IPA, Extra Special/Strong Bitter (English Pale Ale), Oatmeal Stout, Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout

WY1469 67-71% High 64-72 °F 9% Ale Liquid Timothy Taylor WY1469, IYA05
Wyeast Belgian Stout (Private Collection) Belgian Stout (Private Collection)

Description: A very versatile ale strain from Belgium. Excellent for Belgian stout and Belgian Specialty ales. Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics.

Styles: Belgian Pale Ales, Belgian Specialty Ales, Belgian Dubbel, Triple & Quad, Belgian Strong Golden & Dark Ales, Belgian Blonde Ales, Saisons

WY1581 70-85% Med 65-75 °F 12% Belgian/Wheat Liquid - WY1581, IYB51
Wyeast Scottish Ale Scottish Ale

Description: Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile.

Styles: American Barleywine, Baltic Porter, Braggot, Christmas/Winter Specialty Spiced Beer, Foreign Extra Stout, Imperial IPA, Old Ale, Other Smoked Beer, Russian Imperial Stout, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Strong Scotch Ale, Wood-Aged Beer

WY1728 69-73% High 55-75 °F 12% Ale Liquid McEwans WLP028, WY1728, RVA141, INISBC-302
Wyeast Belgian Abby Ale II Belgian Abby Ale II

Description: An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.

Styles: American Barleywine, Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Russian Imperial Stout, Strong Scotch Ale

WY1762 73-77% Med 65-75 °F 12% Ale Liquid Rochefort WLP540, WY1762, RVA204
Wyeast Rogue Pacman Rogue Pacman

Description: A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.

Styles: American Pale Ale, American Amber Ale, American Brown Ale, Brown Porter, Cream Ale, Irish Red Ale, Strong Scotch Ale, Dry Stout, American Stout, Russian Imperial Stout, American IPA, Imperial IPA, American Barleywine, Fruit Beer, Spice/Herb/or Vegetable Beer, Christmas/Winter Specialty Spice Beer, Other Smoked Beer, Wood-Aged Beer

WY1764 72-78% Med-High 60-72 °F 12% Ale Liquid Rogue - Pacman WY1764, RVA103, IYA18
Wyeast English Special Bitter English Special Bitter

Description: Similar to 1968, slightly less flocculent. Produces light fruit ethanol aroma. Mild malt with a neutral soft finish. Very clean.

Styles: Extra Special/Strong Bitter (English Pale Ale), Old Ale, Special/Best/Premium Bitter, Standard/Ordinary Bitter

WY1768 68-72% Very High 64-72 °F 10% Ale Liquid Youngs brewery -
Wyeast London ESB Ale London ESB Ale

Description: A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.

Styles: English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Fruit Beer, Mild, Old Ale, Southern English Brown, Special/Best/Premium Bitter, Spice, Herb, or Vegetable Beer, Standard/Ordinary, Bitter Wood-Aged Beer

WY1968 67-71% Very High 64-72 °F 10% Ale Liquid Fullers WLP002, WY1968, OYL-016, RVA131, IYA09
Wyeast Budvar Lager Budvar Lager

Description: The Budvar strain has a nice malty nose with subtle fruit tones and a rich malt profile on the palate. It finishes malty but dry, well balanced and crisp. Hop character comes through in the finish.

Styles: Bohemian Pilsner, Classic American Pilsner, Dortmunder Export, Lite American Lager

WY2000 71-75% Med-High 48-56 °F 9% Lager Liquid Budvar -
Wyeast Urquell Lager Urquell Lager

Description: With a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character. It has a very clean and neutral finish.

Styles: Bohemian Pilsner

WY2001 72-76% Med-High 48-58 °F 9% Lager Liquid Pilsner Urquell WLP800, WY2001
Wyeast Pilsen Lager Pilsen Lager

Description: Wyeast 2007 is the classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America.

Styles: Classic American Pilsner, Dark American Lager, German Pilsner (Pils), Lite American Lager, Premium American Lager, Schwarzbier (Black Beer), Standard American Lager

WY2007 71-75% Med 48-56 °F 9% Lager Liquid Budweiser WLP840, WY2007
Wyeast American Lager American Lager

Description: A complex and aromatic strain that can be used for a variety of lager beers. This strain is an excellent choice for Classic American Pilsner beers.

Styles: Classic American Pilsner, Dark American Lager, Lite American Lager, Premium American Lager, Standard American Lager

WY2035 73-77% Med 48-58 °F 9% Lager Liquid August Schell -
Wyeast Danish Lager Danish Lager

Description: This yeast is a good choice for Dortmund-style lagers. It will ferment crisp and dry with a soft, rounded profile that accentuates hop characteristics.

Styles: Classic American Pilsner, Dark American Lager, Dortmunder Export, Lite American Lager, Munich Helles, Premium American Lager, Standard American Lager

WY2042 73-77% Low 46-56 °F 9% Lager Liquid Miller via Carlsberg -
Wyeast California Lager California Lager

Description: This strain is particularly well suited for producing California Common-style beers. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.

Styles: Baltic Porter, California Common Beer, Christmas/Winter Specialty Spiced Beer, Cream Ale, Other Smoked Beer, Premium American Lager, Spice, Herb, or Vegetable Beer

WY2112 67-71% High 58-68 °F 9% Lager Liquid Anchor Steam WLP810, WY2112
Wyeast Bohemian Lager Bohemian Lager

Description: This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete.

Styles: Baltic Porter, Bière de Garde, Bohemian Pilsner, Classic American Pilsner, Dark American Lager, Doppelbock, Dortmunder Export, Eisbock, German Pilsner (Pils), Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock, Vienna Lager

WY2124 73-77% Med 48-58 °F 9% Lager Liquid Weihenstephan 34/70 WLP830, WY2124, W-34/70
Wyeast Bavarian Lager Bavarian Lager

Description: Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete.

Styles: Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock

WY2206 73-77% Med-High 46-58 °F 9% Lager Liquid Weihenstephan 206 WLP820, WY2206
Wyeast Czech Pils Czech Pils

Description: Originating from the home of great Pilsners in the Czech Republic, this classic strain will finish dry and malty. It is the perfect choice for Bohemian-style Pilsners. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning.

Styles: Bohemian Pilsner, Classic American Pilsner, Dark American Lager, Munich Dunkel, Schwarzbier (Black Beer), Vienna Lager

WY2278 70-74% Med-High 50-58 °F 9% Lager Liquid Pilsner Urquell-D -
Wyeast Munich Lager Munich Lager

Description: This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete.

Styles: Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles, Bock, Munich Dunkel, Oktoberfest/Märzen, Traditional Bock, Vienna Lager

WY2308 70-74% Med 48-56 °F 9% Lager Liquid Wisenschaftliche Station #308 (Munich) -
Wyeast Kölcsh Kölcsh

Description: This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers.

Styles: American Wheat or Rye Beer, Berliner Weisse, Bière de Garde, Cream Ale, Düsseldorf Altbier, Fruit Beer, Kölsch, Northern German Altbier, Spice, Herb, or Vegetable Beer

WY2565 73-77% Low 56-70 °F 10% Ale Liquid Weihenstephan 165, Köln (P„ffgen?) -
Wyeast Octoberfest Lager Blend Octoberfest Lager Blend

Description: This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production.

Styles: Baltic Porter, Classic Rauchbier, Oktoberfest/Märzen, Vienna Lager

WY2633 73-77% Med-Low 48-58 °F 9% Lager Liquid - -
Wyeast Bavarian Wheat Bavarian Wheat

Description: This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain.

Styles: Dunkelweizen, Weizen/Weissbier, Weizenbock

WY3056 73-77% Med 64-74 °F 10% Belgian/Wheat Liquid - -
Wyeast Weihenstephan Weizen Weihenstephan Weizen

Description: The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.

Styles: Dunkelweizen, Fruit Beer, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock

WY3068 73-77% Low 64-75 °F 10% Belgian/Wheat Liquid Weihenstephan 68 WLP300, WY3068, OYL-021, IYG01
Wyeast Belgian Lambic Blend Belgian Lambic Blend

Description: This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic

WY3278 70-80% varies 63-75 °F 12% Ale Liquid - -
Wyeast German Wheat German Wheat

Description: A highly flocculent German wheat beer strain that is the perfect choice for use in Kristallweizen. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics similar to the popular Wyeast 3068. However, this strain will sediment rapidly, resulting in bright beer without filtration. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Sulfur is commonly produced, but will dissipate with conditioning.

Styles: Dunkelweizen, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock

WY3333 70-76% High 63-75 °F 10% Belgian/Wheat Liquid - -
Wyeast Forbidden Fruit Forbidden Fruit

Description: A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.

Styles: Belgian Specialty Ale, Witbier

WY3463 72-76% Low 63-76 °F 12% Belgian/Wheat Liquid Hoegaarden -
Wyeast Belgian Ardennes Belgian Ardennes

Description: One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.

Styles: Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Dubbel, Belgian Golden Strong Ale, Belgian Pale Ale, Belgian Specialty Ale, Belgian Tripel, Flanders Brown Ale/Oud Bruin

WY3522 72-76% High 65-85 °F 12% Belgian/Wheat Liquid La Chouffe WY3522, IYB45
Wyeast Bavarian Wheat Bavarian Wheat

Description: A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.

Styles: Dunkelweizen, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock

WY3638 70-76% Low 64-75 °F 10% Belgian/Wheat Liquid Weihenstephan 175 WLP351, WY3638
Wyeast French Saison French Saison

Description: A very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.

Styles: Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Saison

WY3711 77-83% Low 65-77 °F 12% Belgian/Wheat Liquid Brasserie Thiriez RVA262, WY3711, IYB64
Wyeast Belgian Saison Belgian Saison

Description: This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate attenuation.

Styles: Saison

WY3724 76-80% Low 70-95 °F 12% Belgian/Wheat Liquid Saison Dupont RVA261, WLP565, WY3724
Wyeast Farmhouse Ale Farmhouse Ale

Description: This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.

Styles: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale

WY3726 74-79% Med 70-84 °F 12% Belgian/Wheat Liquid - WY3726, IYB56
Wyeast Roselare Blend Roselare Blend

Description: Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

Styles: Flanders Brown Ale/Oud Bruin, Fruit Lambic, Gueuze, Straight (Unblended) Lambic

WY3763 80% varies 65-85 °F 11% Other Liquid Rodenbach -
Wyeast Trappist High Gravity Trappist High Gravity

Description: A classic strain for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “house” strain.

Styles: Belgian Dubbel, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Tripel, Bière de Garde

WY3787 74-78% Med-High 64-78 °F 12% Belgian/Wheat Liquid Westmalle WLP530, WY3787, RVA203, IYB48
Wyeast Belgian Wheat Belgian Wheat

Description: Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.

Styles: Belgian Pale Ale, Belgian Tripel, Witbier

WY3942 72-76% Med 64-74 °F 12% Belgian/Wheat Liquid Esen, Belgium (De Dolle) -
Wyeast Belgian Witbier Belgian Witbier

Description: This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.

Styles: Belgian Dubbel, Belgian Tripel, Spice, Herb, or Vegetable Beer, Witbier

WY3944 72-76% Med-Low 62-75 °F 12% Belgian/Wheat Liquid Hoegaarden/Celis White WLP400, WY3944, RVA241, IYB44
Wyeast Sweet Mead Sweet Mead

Description:

Styles:

WY4184 NA Med 65-75 °F 11% Other Liquid - -
Wyeast Dry Mead Dry Mead

Description:

Styles:

WY4632 NA Low-Med 55-75 °F 18% Other Liquid - -
Wyeast Cider Cider

Description:

Styles:

WY4766 NA Low 65-70 °F 12% Other Liquid - -
Wyeast Brettanomyces bruxellensis Brettanomyces bruxellensis

Description: This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.

Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic

WY5112 Very High Med 60-75 °F 12% Other Liquid - -
Wyeast Lactobacillus Lactobacillus

Description: L. buchneri. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.

Styles: Berliner Weisse, Flanders Brown Ale/Oud Bruin, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic

WY5335 - - 60-95 °F 9% Other Liquid - -
Wyeast Brettanomyces lambicus Brettanomyces lambicus

Description: This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.

Styles: Berliner Weisse, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic

WY5526 Medium Very High 60-75 °F 12% Other Liquid - -
Wyeast Pediococcus Pediococcus

Description: Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause “ropiness” and produce low levels of diacetyl with extended storage time.

Styles: Fruit Lambic, Gueuze, Straight (Unblended) Lambic

WY5733 - - 60-95 °F 9% Other Liquid - -
Mangrove Jack's Bavarian Wheat Yeast Bavarian Wheat Yeast

Description: Deliciously smooth, light golden in colour, full bodied aromas of vanilla and banana and a lingering aftertaste. This yeast produces a silky mouth feel and rich body.

Styles: Suitable for brewing Hefeweizen, Kristal Weizen, Dunkel Weizen and more

M20 Medium Low 59-86 °F - Ale Dry - -
Mangrove Jack's Belgian Ale Yeast Belgian Ale Yeast

Description: Belgian Ale Yeast is an exceptional top-fermenting yeast creating highly characterful beers with spicy, fruity and peppery notes ideal for Belgian Saison or farmhouse style beer

Styles: Suited for brewing all Belgian ales, including Quadruples of up to 14% ABV.

M27 Very High Med 79-90 °F 14% Ale Dry - -
Mangrove Jack's Bohemian Lager Yeast Bohemian Lager Yeast

Description: A bottom-fermenting lager strain suitable for European lager and pilsner style beers. This yeast will produce soft, delicate and balanced beers with a dry and clean palate.

Styles: Suitable for German/ Bohemian pilsners, all lager styles, German bocks and more

M84 High High 50-59 °F - Lager Dry - -
Mangrove Jack's British Ale Yeast British Ale Yeast

Description: A top-fermenting ale strain suitable or many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.

Styles: Suitable for India pale ale, porter, stouts, barley wine and more.

M07 High Very High 57-72 °F - Ale Dry - -
Mangrove Jack's Burton Union Yeast Burton Union Yeast

Description: A top-fermenting ale yeast suitable for a wide variety of hoppy and distinctive English style beers. This strain products light and delicate fruity esters and does not strip away malt character or body.

Styles: Suitable for ordinary bitter, extra special bitter, golden ale and more.

M79 High High 64-74 °F - Ale Dry - -
Mangrove Jack's Craft Series Cider Craft Series Cider

Description: A high ester-producing cider strain imparting wonderful flavour depth, revealing the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders.

Styles:

M02 High High 64-75 °F - Other Dry - -
Mangrove Jack's UK Dark Ale Yeast UK Dark Ale Yeast

Description: A top fermenting ale yeast suitable for a variety of hearty British ales, promoting exceptional body and flavour. Ferments with full, rich dark fruit flavours.

Styles: Suitable for dark mild ale, English brown ale, Scottish havy ale and more

M03 Medium Med 64-72 °F - Ale Dry - -
Mangrove Jack's US West Coast Yeast US West Coast Yeast

Description: A top fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through.

Styles: Suitable for American style pale ale, American double IPA, American style imperial stout and more.

M44 High High 59-74 °F - Ale Dry - -
Mangrove Jack's Workhorse Workhorse

Description: A top fermenting yeast which produces a clean, crisp flavour suitable for a wide variety of styles with different fermenting temperatures. This versatile yeast is well suited to making cask or bottle conditioned beer.

Styles: Suitable for brewing a range of styles from light lager to Baltic porter.

M10 High Med 59-90 °F - Ale Dry - -
Omega DIPA DIPA

Description: Ale strain isolated from a famous double IPA brewed in Vermont. Produces a unique ester profile reminiscent of peaches. This strain complements an aggressive use of hops.

Styles:

OYL-052 72-80% Med-Low 65-72 °F High Ale Liquid Conan - The Alchemist GY054, OYL-052, RVA104
Omega Hefeweizen Ale Yeast Hefeweizen Ale Yeast

Description: The most popular German wheat beer strain used worldwide. Produces a balance of banana esters and clove phenolics that can be skewed depending on various conditions – e.g., increased ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate or over pitching to reduce or nearly eliminate banana character. Decreasing the ester level will allows higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.

Styles:

OYL-021 73-77% Low 64-75 °F 10% Ale Liquid Weihenstephan 68 WLP300, WY3068, OYL-021, IYG01
Omega New Jersey Ale New Jersey Ale

Description: A flocculent top fermenting ale yeast from a defunct East Coast brewery. It produces a very clean ale.

Styles:

OYL-045 72-78% Med-High 66-72 °F - Ale Liquid - -
Omega HotHead Ale HotHead Ale

Description: An ale strain of Norwegian origin that has an astoundingly wide temperature range (62F-98F) with little difference in flavor profile across the whole range. Temperature control is unnecessary with this strain. It has a unique fruitiness that makes it complementary to modern hop varieties.

Styles:

OYL-057 75-85% Med-High 62-98 °F 11% Ale Liquid - -
Omega West Coast Ale I West Coast Ale I

Description: Clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. A very popular “house” strain. May yield citrus notes with cooler 60-66°F fermentations.

Styles:

OYL-004 73-80% Med-Low 60-73 °F 11% Ale Liquid Chico - Sierra Nevada WLP001, WY1056, OYL-004, RVA101, GY001, BRY-97, US-05, IYA07
Omega British Ale I British Ale I

Description: Allows malt and hop character to dominate the profile. Highly flocculant and highly attenuative. Ferments well down to 64°F.

Styles:

OYL-006 70-80% Med-High 64-72°F 10% Ale Liquid - WLP007, WY1098, IYA01, OYL-006
Omega British Ale VIII British Ale VIII

Description: A classic ESB strain best suited for English style ales including milds, bitters, porters, and English style stouts. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F. A thorough diacetyl rest is recommended after fermentation is complete. This yeast will leave a beer very clear, and will leave some residual sweetness.

Styles:

OYL-016 67-71% Very High 64-72 °F 9% Ale Liquid Fullers WLP002, WY1968, OYL-016, RVA131, IYA09
Omega Irish Ale Irish Ale

Description: A popular choice for dark beers and high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F

Styles:

OYL-005 69-75% Med 62-72 °F 12% Ale Liquid Guinness WLP004, WY1084, OYL-005, IYA10, GY080, RVA151, INISBC-301
Omega Belgian Dark Ale A Belgian Dark Ale A

Description: Versatile strain for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.

Styles:

OYL-024 74-79% Med 65-80 °F 12% Belgian/Wheat Liquid - WY3822
Omega Belgian Ale W Belgian Ale W

Description: Classic strain for brewing Belgian dubbel or Belgian tripel. This strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. Makes a great Belgian style “house” strain.

Styles:

OYL-028 74-78% Med 64-78 °F 11-12% Belgian/Wheat Liquid - WLP530, WY3787
Omega Saisonstein's Monster Saisonstein's Monster

Description: The first in our line of hybrid strains. This strain is a genetic hybrid resulting from the mating of strains OYL-026 and OYL-027, created by and available exclusively from Omega Yeast. Less phenolic and more fruit character than 026. Exhibits some of the bubble gum character of 027.

Styles:

OYL-500 80-90% Low 65-78 °F High Belgian/Wheat - - -
Omega German Lager I German Lager I

Description: The most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F range. It may also be used for Common beer production with fermentations at 65-68°F. A thorough diacetyl rest is recommended after fermentation is complete.

Styles:

OYL-106 73-77% Med-Low 45-68 °F 9% Lager Liquid - WLP830, WY2124
Omega Lactobacillius Blend Lactobacillius Blend

Description: This blend contains two Lactobacillus species — brevis and plantarum — giving the blend a wide active temperature range. The Lactobacillus plantarum strain was isolated in collaboration with Marz Community Brewing from a starter inoculated with whole malt grains. It sours efficiently at lower temperatures (65F-100F) compared to other Lactobacillus species. To use the blend for kettle souring a 5 gallon batch, prepare a 1 liter starter of approximately 1.040 specific gravity and pour contents of pouch into unhopped starter. Incubate 24-48 hours at room temperature to increase cell count. Prepare wort as normal and cool to 75-95F. Pitch Lactobacillus starter into unhopped wort and allow to sour to desired level. Maximum levels of sourness should develop within 48 hours. There is no need to hold the temperatures at the high end of the range for effective souring due to the efficient action of plantarum at lower temperatures. When desired sourness is achieved, re-boil wort to kill Lactobacillus. Add hops at this time if desired. This blend is extremely hop sensitive. Souring may not occur in worts with 2 or more IBUs. Cool wort and pitch yeast to complete fermentation.

Styles:

OYL-605 - - 68-95 °F - Other Liquid - -
Omega Brettanomyces Blend #1 Brettanomyces Blend #1

Description: A blend of a mild Brettanomyces isolate from a Colorado brewery known for its Brett beers and two strains formerly classified as Brettanomyces but since found to be Saccharomyces. This blend produces huge tropical fruit aromas during fermentation that fade somewhat during conditioning. Has a wide temperature range and ferments very dry, leaving little body. Consider adding flaked oats if additional body is desired. This blend will not produce significant “funk” or acid, even with extended aging. The blend pairs well with fruity aroma hops to make a unique pale ale.

Styles:

OYL-210 78-88% Very Low 68-80 °F - Other Liquid Crooked Stave? -
Omega Brettanomyces Blend #2 Brettanomyces Blend #2

Description: This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis for development of moderate “funk” during a secondary fermentation. The “bit ‘o funkiness” will take extended time (3+ months) to develop.

Styles:

OYL-211 85%+ Very Low 68-80 °F - Other Liquid - -
Omega Brettanomyces Blend #3 Brettanomyces Blend #3

Description: This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis, Brettanomyces lambicus, two Brettanomyces isolates from a Colorado brewery known for its Brett beers, and two Brettanomyces isolates from an “Intense” Belgian source for a funky, fruity and complex brew. Brett character will develop over time. Acid production will increase over time given exposure to oxygen.

Styles:

OYL-212 85%+ Very Low 68-80 °F - Other Liquid Crooked Stave? -
East Coast Yeast Scottish Heavy Scottish Heavy

Description: Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/ shilling or heavier ales including old ales and barleywines due to the level of attenuation (77-80%)

Styles:

ECY07 77-80% - 60-68 °F - Ale Liquid - -
East Coast Yeast Saison Brasserie Saison Brasserie

Description: A combination of several saison yeast strains for both fruity and spicy characteristics accompanied with dryness (attenuation ~ 80%).

Styles:

ECY08 ~80% - 75-85 °F - Belgian/Wheat Liquid - -
East Coast Yeast Belgian Abbaye Belgian Abbaye

Description: This yeast produces classic Belgian-style ales - robust, estery with a large note of clove and fruit. Rated highly in sensory tests described in "Brew Like a Monk" for complexity and low production of higher alcohols

Styles:

ECY09 74-76% - 66-72 °F - Belgian/Wheat Liquid - -
East Coast Yeast Old Newark Ale Old Newark Ale

Description: Sourced from a defunct east coast brewery, this pure strain was identified as their "ale-pitching yeast". Good for all styles of American and English ales with high flocculation and a compact sedimentation

Styles:

ECY10 ~76% - 60-68 °F - Ale Liquid - -
East Coast Yeast BelgianWhite BelgianWhite

Description: Isolated from the Hainaut region in Belgium, this pure yeast will produce flavors reminiscent of witbiers

Styles:

ECY11 ~76% - 70-76 °F - Belgian/Wheat Liquid - -
East Coast Yeast Ole Newark Beer Ole Newark Beer

Description: Sourced from the same east coast brewery as ECY10, this was identified as their "beer-pitching yeast" (i.e. lager yeast). The strain was identified as S. cerevisae, hence it is not a true lager yeast, but can ferment at lager fermentation temperatures

Styles:

ECY12 ~78% - 58-68 °F - Ale Liquid - -
East Coast Yeast Belgian Abbaye 2 Belgian Abbaye 2

Description: Traditional Belgian yeast with a complex, dry, fruity malt profile. Rated highly in sensory tests described in "Brew Like a Monk" for complexity and low production of higher alcohols.

Styles:

ECY13 74-76% - 66-72 °F - Belgian/Wheat Liquid - -
East Coast Yeast Saison Single Saison Single

Description: This strain leaves a smooth, full farmhouse character with mild esters reminiscent of apple pie spice.

Styles:

ECY14 76-78% - 75-82 °F - Belgian/Wheat Liquid - -
East Coast Yeast Munich Festbier Munich Festbier

Description: From one of the oldest breweries in Munich, this pure strain is recommended for many German lagers such as Helles, Dunkel, and Oktoberfest.

Styles:

ECY15 Medium - 46-54 °F - Lager Liquid - -
East Coast Yeast Burton Union Burton Union

Description: Produces a bold, citrusy character which accentuates mineral and hop flavors. Well suited for classic English pale ales and ESB

Styles:

ECY17 73-75% - 64-69 °F - Ale Liquid - -
East Coast Yeast British Mild British Mild

Description: This yeast has a complex woody ester and is typically under-attenuating (does not ferment malto-triose) leaving a pronounced malt profile with a slight sweetness that is perfect for milds and bitters.

Styles:

ECY18 66-70% - 60-68 °F - Ale Liquid - -
East Coast Yeast Kolschbier Kolschbier

Description: Produces a clean lager-like profile at ale fermentation temperatures. Smooth mineral and malt flavors come through with a clean, lightly yeasty flavor and aroma in the finish.

Styles:

ECY21 75-78% - 58-66 °F - Ale Liquid - -
East Coast Yeast Kellerbier Kellerbier

Description: This yeast exhibits a clean, crisp lager in the traditional northern German character. Use in German pilsners including Kellerbier.

Styles:

ECY28 74-76% - 46-54 °F - Lager Liquid - -
East Coast Yeast Northeast Ale Northeast Ale

Description: A unique ale yeast with an abundance of citrusy esters accentuating American-style hops in any pale ale, IPA, double IPA.

Styles:

ECY29 73-75% - 65-70 °F - Ale Liquid - -
East Coast Yeast BugFarm BugFarm

Description: A mixed culture of wild yeast and lactic bacteria to emulate sour or wild beers such as lambic-style ales. Over time displays a citrus sourness and barnyard funk profile. Contains yeast (Saccharomyces, Brettanomyces) and lactic bacteria (Lactobacillus, Pediococcus). The "Brett" population is typically >50% of the culture pitch. The blend of strains change every calendar year for those who like to blend or have solera projects.

Styles:

ECY01 - - - - Other Liquid - -
East Coast Yeast Flemish Ale Flemish Ale

Description: A unique blend of yeast and lactic bacteria producing sour beers with leather, fruit, and cherry stone flavors. Perfect for Flemish reds, oud brune, other sour ales. The blend contains a base Belgian yeast, several Brettanomyces, Lactobacilli, and Pediococcus.

Styles:

ECY02 - - - - Other Liquid - -
East Coast Yeast Farmhouse Brett Farmhouse Brett

Description: A saison blend (ECY08) with a pure Brettanomyces isolate from a small but fascinating producer of Saison. Can produce a funky and acidic farmhouse ale particularly when a secondary fermentable is added (i.e. priming sugar or fruit). The amount of aeration will influence the Brett's fermentation as well. The pure Brett strain is also available asECY03-B.

Styles:

ECY03 - - - - Other Liquid - -
East Coast Yeast Brett anomala Brett anomala

Description: Originally identified by 26S rDNA partial sequencing and was isolated in beer from Adelaide, Australia. This species displays strong barnyard and gradual acidity over time.

Styles:

ECY04 - - - - Other Liquid - -
East Coast Yeast Brett bruxellensis Brett bruxellensis

Description: Isolated in Belgian stout and recovered from a cell bank, this bruxellensis strain can be quite funky accompanied by some fruit. May be slow to start. Originally identified by 26S rDNA partial sequencing.

Styles:

ECY05 - - - - Other Liquid - -
East Coast Yeast BugCounty BugCounty

Description: SEASONAL (OCT-DEC)

With over 20 different isolates combined for fermentation to overwhelm the senses, this blend is the mother-bugger for wild ales. Like the BugFarm, Brettanomyces dominants the overall population, however, other wild yeast seen in spontaneous fermentations are also included (such as Pichia and Kloeckera ). Several strains of Saccharomyces, Lactobacillus and Pediococcus round out this large and complex culture.

Styles:

ECY20 - - - - Other Liquid - -
East Coast Yeast Brett naardenensis Brett naardenensis

Description: A unique species of Brettanomyces that creates an abundance of acidity quickly (some acetic acid likely) and may initially display a mousy-like tainted flavor but dissipates over time leading to ester production with hints of strawberry. Aging up to 6 months is recommended. Suggested fermentation temperature: 60-74 F. Originally idenitified by 26S rDNA partial sequencing.

Styles:

ECY30 - - - - Other Liquid - -
East Coast Yeast Dirty Dozen Brett Blend Dirty Dozen Brett Blend

Description: Twelve (12) different isolates of atypical yeast exhibiting high production of barnyard "funk" and esters. Dryness, ripe fruit, and acidity will be encountered over a period of months and over time (>1 yr), may display gueuze-like qualities in complexity. Contains various isolates from lambic-producers, B. bruxellensis, B. anomala, B. lambicus, and B. naardenensis. For those who want the most from "Brett" yeast, whether a 100% fermentation is desired or adding to secondary aging projects. Suggested fermentation temperature: 60-74 F. Attenuation high.

Styles:

ECY34 - - - - Other Liquid - -
RVA Yeast Labs RVA 101 Chico Ale RVA 101 Chico Ale

Description: This versatile workhorse yeast will produce a clean crisp flavor profile with muted yeast character allowing hops and malt to take center stage. The American IPA has gained international acclaim and this is the yeast that did it.

Styles:

RVA101 70-75% Med 67-73 °F 11% Ale Liquid Chico - Sierra Nevada WLP001, WY1056, OYL-004, RVA101, GY001, BRY-97, US-05, IYA07
RVA Yeast Labs RVA 102 Boston Ale RVA 102 Boston Ale

Description: Similar neutral character (low esters) to RVA 101 Chico Ale; however, it has a lower emphasis on hop bitterness, slightly tart, and less attenuative (more residual sweetness). Great for pale ales, blonde ale, American wheat, altbier, amber ale.

Styles:

RVA102 74-80% Med 65-73 °F 11% Ale Liquid Sam Adam's WLP008, RVA102
RVA Yeast Labs RVA 103 Pacman Ale RVA 103 Pacman Ale

Description: A very versatile yeast, produces a dry, clean beer with little diacetyl and very mild esters. However, it has a lower emphasis on hop bitterness, slightly tart, and less attenuative (more residual sweetness). Great for pale ales, blonde ale, American wheat, altbier, amber ale.

Styles:

RVA103 74-78% Med-High 62-72 °F 12% Ale Liquid Rogue - Pacman WY1764, RVA103, IYA18
RVA Yeast Labs RVA 104 Hoptopper Ale RVA 104 Hoptopper Ale

Description: Isolated from a very well regarded example of a Double IPA, this strain will produce fruity esters which serve well to complement a heavy hop load. Great for a variety of pale ales and bitters.

Styles:

RVA104 75-80% Med-Low 64-76 °F 11% Ale Liquid Conan - The Alchemist GY054, OYL-052, RVA104
RVA Yeast Labs RVA 131 Chiswick Ale RVA 131 Chiswick Ale

Description: This classic English strain will produce a very clear beer with some residual sweetness. Perfect for classic bitters, milds, English style porters and stouts.

Styles:

RVA131 65-72% Very High 65-70 °F 8% Ale Liquid Fullers WLP002, WY1968, OYL-016, RVA131, IYA09
RVA Yeast Labs RVA 132 Manchester Ale RVA 132 Manchester Ale

Description: Dryer then the Chiswick, this English classic will create a touch of esters and leave a hint of residual sweetness and malt backbone. Great for English bitters and browns.

Styles:

RVA132 70-75% High 65-72 °F 10% Ale Liquid Boddingtons WY1318, RVA132
RVA Yeast Labs RVA 141 Scotch Ale RVA 141 Scotch Ale

Description: Produces the famous malty beers of Scotland, including the winter warmer, Wee Heavy.

Styles:

RVA141 70-75% Med 65-70 °F 11% Ale Liquid McEwans WLP028, WY1728, RVA141, INISBC-302
RVA Yeast Labs RVA 151 Dublin Ale RVA 151 Dublin Ale

Description: This strain is the quintessential Irish stout yeast. It will produce crisp dry ale with hints of diacetyl and a unique pattern of esters, characteristic of this strain. Higher temps will accentuate yeast expressiveness. Fantastic in stouts, porters and scotch ale.

Styles:

RVA151 70-75% Med-High 65-70 °F 12% Ale Liquid Guinness WLP004, WY1084, OYL-005, IYA10, GY080, RVA151, INISBC-301
RVA Yeast Labs RVA 161 German Ale RVA 161 German Ale

Description: This strain will produce dimethyl sulfide early in fermentation but don’t be concerned, it will dissipate in short order leaving a clean beer with very low esters. Great for Kölsch, Altbeir and American Wheat beers .

Styles:

RVA161 70-76% Med 60-68 °F 10% Ale Liquid - -
RVA Yeast Labs RVA 201 Trappist Ale I RVA 201 Trappist Ale I

Description: Classic Belgian yeast provides signature fruity esters reminiscent of plums.

Styles:

RVA201 75-80% Med 65-72 °F 12% Belgian/Wheat Liquid Chimay WLP500, WY1214, RVA201, IYB63
RVA Yeast Labs RVA 202 Trappist Ale II RVA 202 Trappist Ale II

Description: Produces a classic, high gravity, Trappist-style beer. Less ester character than RVA 201 with less phenolic spice than RVA 203. Great yeast for Belgian ales, particularly Belgian Dubbel and Trippel.

Styles:

RVA202 75-80% Med 65-72 °F 12% Belgian/Wheat Liquid Orval WLP510, RVA202, IYB53
RVA Yeast Labs RVA 203 Trappist Ale III RVA 203 Trappist Ale III

Description: Cleanest of the Trappist-style yeast. Great for accentuating malt-flavor in dubbels. High alcohol tolerance, can be used for French and Belgian Christmas Ales, Dark Strong Ales, Trippels, and high gravity Belgian Ales.

Styles:

RVA203 75-80% Med 65-72 °F 12% Belgian/Wheat Liquid Westmalle WLP530, WY3787, RVA203, IYB48
RVA Yeast Labs RVA 204 Trappist Ale IV RVA 204 Trappist Ale IV

Description: A true trappist legend. Great for Belgian Single, Dubbel, and Trippel. Fruit character is more subdued than RVA 201, but more expressive than RVA 203.

Styles:

RVA204 75-80% Med 65-72 °F 12% Belgian/Wheat Liquid Rochefort WLP540, WY1762, RVA204
RVA Yeast Labs RVA 221 Belgian 1833 Ale RVA 221 Belgian 1833 Ale

Description: This is the most subtle Belgian ale strain producing a lager-like quality with diminished fruitiness. Useful for amber and pale ales.

Styles:

RVA221 73-80% Med 67-70 °F 8% Belgian/Wheat Liquid De Koninck RVA221, WLP515
RVA Yeast Labs RVA 222 Belgian Gnome Ale RVA 222 Belgian Gnome Ale

Description: This versatile produces a balanced flavor of spice and fruit notes characteristic of all Belgian yeasts. Appropriate for a variety of Belgian styles.

Styles:

RVA222 73-80% High 67-75 °F 11% Belgian/Wheat Liquid La Chouffe -
RVA Yeast Labs RVA 241 Verboten Ale RVA 241 Verboten Ale

Description: This is the quintessential Wit bier yeast responsible for bringing the style back from the dead. Spicy, fruity with a tart finish.

Styles:

RVA241 70-75% Low 65-75 °F 12% Belgian/Wheat Liquid Hoegaarden/Celis White WLP400, WY3944, RVA241, IYB44
RVA Yeast Labs RVA 251 Golden Strong Ale RVA 251 Golden Strong Ale

Description: A well-balanced blend of fruitiness and phenolic spice. A must for those seeking to make the elusive Golden Strong Ale.

Styles:

RVA251 73-80% Med 68-75 °F 13% Belgian/Wheat Liquid Huyghe -
RVA Yeast Labs RVA 261 Saison I RVA 261 Saison I

Description: All that is wonderful about Wallonia. This strain produces the fruity, bubblegum esters with all the spice and pepper that makes Saison so appealing. Our advice: against all brewing orthodoxy, ferment this strain hot! Mid to upper 80°F coupled with good oxygenation, and yeast nutrient will help prevent this yeast from stalling out. Patience will be rewarded with this strain, it may take a few weeks after a vigorous fermentation to finish out, but it is worth the wait. To ensure a dry saison at cooler temperatures, finish with RVA 101 or some Brettanomyces.

Styles:

RVA261 65-75% Med 75-85 °F 10% Belgian/Wheat Liquid Saison Dupont RVA261, WLP565, WY3724
RVA Yeast Labs RVA 262 Saison II RVA 262 Saison II

Description: Of French origin, this strain produces a bit less of the fruity, bubblegum esters with less spice and pepper then RVA 261.

Styles:

RVA262 75-82% Med 67-77 °F 10% Belgian/Wheat Liquid Brasserie Thiriez RVA262, WY3711, IYB64
RVA Yeast Labs RVA 263 Ghost Ale RVA 263 Ghost Ale

Description: An RVA Yeast Labs exclusive, isolated from a very sought after saison style beer, this strain does not disappoint. Ripened fruit esters and a crisp earthy finish can be achieved even at lower temperatures with this Belgian farmhouse strain.

Styles:

RVA263 77-84% Med 65-80 °F 10% Belgian/Wheat Liquid Fantôme -
RVA Yeast Labs RVA 301 American Lager RVA 301 American Lager

Description: This yeast produces a dry and clean profile characteristic of the American lager. Minimal sulfur and diacetyl production.

Styles:

RVA301 75-80% Med 50-55 °F 8% Lager Liquid - -
RVA Yeast Labs RVA 302 Mnchen Lager RVA 302 Mnchen Lager

Description: At 55° F this will produce a clean malty beer in the German tradition. Raise the fermentation temp to (65°F) and this yeast produces the beers famous to San Francisco, known as “California Common”. It is unique in tolerating higher temperatures (65°F) while maintaining a delicious flavor profile.

Styles:

RVA302 75-80% High 58-65 °F 12% Lager Liquid - -
RVA Yeast Labs RVA 303 Oktoberfest Lager RVA 303 Oktoberfest Lager

Description: Bock-style lager yeast that accentuates maltiness.

Styles:

RVA303 65-73% Med 52-58 °F 12% Lager Liquid - -
RVA Yeast Labs RVA 304 Czech Lager RVA 304 Czech Lager

Description: Produces dry, crisp lagers made famous in the Czech Republic. Low diacetyl production.

Styles:

RVA304 75-80% Med 50-55 °F 8% Lager Liquid - -
RVA Yeast Labs RVA401 Hefeweizen I RVA401 Hefeweizen I

Description: Produces the famous cloudy wheat beers of Germany. Depending on pitching rate, and temperature, this yeast produces “banana” (6 million cells/ml; high temp 72 °F +) or “clove” (12 million cells/ml; low temp 62-67°F). Between these temperatures, a mix of each characteristic can be obtained.

Styles:

RVA401 72-76% Low 68-72 °F 8% Belgian/Wheat Liquid - -
RVA Yeast Labs RVA402 Hefeweizen II RVA402 Hefeweizen II

Description: Produces low levels of “banana” and “clove” resulting in a cleaner, cloudy wheat beer characteristic of the American Northwest.

Styles:

RVA402 70-75% Low 65-69 °F 8% Belgian/Wheat Liquid - -
RVA Yeast Labs RVA403 Hefeweizen III RVA403 Hefeweizen III

Description: Produces a classic Bavarian Weizenbeer with spicy, phenolics.

Styles:

RVA403 73-77% Low 66-70 °F 8% Belgian/Wheat - - -
RVA Yeast Labs RVA 501 Brettanomyces claussenii RVA 501 Brettanomyces claussenii

Description: A low-intensity strain. Contributions from this strain are mostly aromas of pineapple and fruit. This strain prefers higher temperatures (85° F), but will produce nice aroma and subtle flavor at normal ale fermentation termperatures (68-72° F).

Styles:

RVA501 - - 68-85 °F - Other Liquid - -
RVA Yeast Labs RVA 502 Brettanomyces bruxellensis RVA 502 Brettanomyces bruxellensis

Description: A medium-intensity Brettanomyces yeast strain. Will add a bit of funk when added during the secondary. Typically used in Belgian-style beers, especially lambic. A famous Trappist brewery produces its unique beer with this yeast during secondary fermentation.

Styles:

RVA502 - - - - Other Liquid - -
RVA Yeast Labs RVA 503 Brettanomyces lambicus RVA 503 Brettanomyces lambicus

Description: High-intensity “Brett” strain. Very spicey with “smoky” and “horseblanket” flavors and aromas. This strain is used mostly in Lambics and Flanders sour beers.

Styles:

RVA503 - - - - Other Liquid - -
RVA Yeast Labs RVA 600 Lactobacillus RVA 600 Lactobacillus

Description: A great lactic acid bacterial strain that will add a pleasant tangy sourness. RVA 600 is a pure culture of Lactobacillus rhamnosus GG which is found in many commercial probiotic products which have been shown in clinical studies to have many beneficial effects. These are homofermentative (only produces lactic acid, no carbon dioxide or ethanol) and are hop-sensitive. For more pronounces souring add before you add your yeast. You can sour to taste then add a yeast strain to outcompete the bacteria. Again, hop sensitive so easy on them…or dry hop the heck out of it! You may also want to experiment with blending sour low hop beer with an ale strain beer.

Styles:

RVA600 - - - - Other Liquid - -
RVA Yeast Labs RVA 601 Pediococcus RVA 601 Pediococcus

Description: Lactic acid bacteria used in souring Belgian-style beers such as gueze and Lambic. Acid production increases with storage. Temperature range is 60-95º F.

Styles:

RVA601 - - 60-95 °F - Other Liquid - -
GigaYeast NorCal Ale #1 NorCal Ale #1

Description: Clean Fermenting, versatile strain from one of the most famous California Pale Ales. Neutral flavor profile creates a crisp beer and allows hops to shine. Strong attenuator and good flocculation perfectly suited for a large variety of styles. Good choice for high gravity beers.

Styles:

GY001 76-80% Med 64-77 °F 11% Ale Liquid Chico - Sierra Nevada WLP001, WY1056, OYL-004, RVA101, GY001, BRY-97, US-05, IYA07
GigaYeast British Ale Yeast #1 British Ale Yeast #1

Description: Versatile house strain from a traditional UK brewery. Strong attenuation over a broad temperature range and low esters make this yeast perfect for a wide variety of styles. GY011 is a strong flocculator that creates a clear beer.

Styles:

GY011 73-79% High 64-77 °F 9.50% Ale Liquid - -
GigaYeast NorCal Ale #5 NorCal Ale #5

Description: More flocculent and less attenuative than GY001. Ferments more slowly and leaves a clear beer with residual sweetness and a slight fruity nose. Excellent for full bodied, malt forward beers.

Styles:

GY029 69-72% Med-High 67-75 °F 9% Ale Liquid - -
GigaYeast British Ale Yeast #2 British Ale Yeast #2

Description: From a traditional British brewery. Very flocculent— produces clear beer. GY031 leaves a slightly sweet malty flavor. Flavor profile is nearly neutral at lower fermentation temps. Slight banana/fruit notes appear at higher temps. Perfect for English style pale ales, stouts, porters, bitters browns etc.

Styles:

GY031 72-82% High 64-75 °F 10% Ale Liquid - -
GigaYeast British Ale #3 British Ale #3

Description: From a British craft brewery known for its award winning hoppy English ales. Good flocculation, slight esters, excellent for accentuating hop flavor and aroma. This British ale yeast is less flocculent than GY011 and GY031– but still creates a clear beer. Finished beer is dry and crisp with just a hint of esters.

Styles:

GY041 74-83% Med-High 64-77 °F 10% Ale Liquid - -
GigaYeast Scotch Ale #1 Scotch Ale #1

Description: This is one sweet yeast. Neutral flavors emphasize the malt. Leaves a slight residual sweetness and body in high gravity beers perfect for malt forward styles like scotch ales, wee heavy, stouts and porters.

Styles:

GY044 70-82% Med-Low 64-75 °F 9% Ale Liquid - -
GigaYeast Vermont IPA Yeast Vermont IPA Yeast

Description: From one of the best examples of an east coast IPA. This yeast attenuates slightly less than NorCal Ale #1 and leaves a beer with more body and a slight fruity ester that is amazing with aromatic hops. Good choice for high gravity beers and hoppy styles. Broad temperature range and moderate flocculation make this yeast a versatile house strain.

Styles:

GY054 74-82% Med-Low 62-75 °F 11% Ale Liquid Conan - The Alchemist GY054, OYL-052, RVA104
GigaYeast Irish Stout Irish Stout

Description: From one of the most famous stouts in the world. Creates a crisp, dry beer with a subtle fruity profile and a slightly tangy finish. Makes an amazing stout or porter but is also great for red, amber and even pale ales. This ale yeast is a robust fermenter perfect for high gravity brews and settles out well enough to create a relatively clear beer.

Styles:

GY080 82-86% Med 64-72 °F 11% Ale Liquid Guinness WLP004, WY1084, OYL-005, IYA10, GY080, RVA151, INISBC-301
GigaYeast Achouffe Belgian Ale yeast Achouffe Belgian Ale yeast

Description: Abbey style yeast from the Belgian Ardennes. Produces aromatic, spicy clove-like notes and less fruity aromas than GY014. Moderately flocculant yeast that creates a slightly clearer beer than most Belgians.

Styles:

GY003 57-84% Med-Low 68-77 °F 11%* Belgian/Wheat Liquid La Chouffe* -
GigaYeast Belgian Mix Belgian Mix

Description: A blend of Trappist Ale Yeast combine to create robust attenuation and a complex flavor profile. Spicy and fruity, this blend is slightly more flocculent than many Belgians. Good choice for High Gravity beers.

Styles:

GY007 67-81% Low 66-77 °F 9%* Belgian/Wheat Liquid - -
GigaYeast Scourmont Abbey Ale Yeast Scourmont Abbey Ale Yeast

Description: Classic Belgian yeast from one of the best known Trappist breweries. A fragrant yeast that produces delicious fruity aroma. Good choice for high gravity beers. Generally, the warmer this yeast is fermented the higher the level of fruit aromas produced.

Styles:

GY014 79-81% Low 64-80 °F 11% Belgian/Wheat Liquid - -
GigaYeast Trappist Tripel Yeast Trappist Tripel Yeast

Description: Trappist Ale yeast from the mother of all Tripels. A balance of fruit and spice with a good malty finish provides a perfect complement for Belgian Ales, Dubbels and Tripels. Attenuation is on the slow side leaving more residual sweetness than our other Belgians. Less esters and phenolics than GY003 and GY014.

Styles:

GY015 70-76% Low 66-74 °F 10% Belgian/Wheat Liquid - -
GigaYeast Altstadt Ale Altstadt Ale

Description: An ale yeast that ferments at cold temperatures and produces a lager like ale style with a hint of fruity esters. Leaves a slight residual maltiness perfect for traditional Kölsch and Alt styles.

Styles:

GY016 51-81% Low 55-68 °F 7% Ale Liquid - -
GigaYeast Bavarian Hefe Yeast Bavarian Hefe Yeast

Description: A traditional hefe yeast from one of Bavaria’s oldest breweries. Robust attenuator that works over a broad range of temperatures and produces the classic banana and clove notes of the German wheat beer style. Moderate sulfide producer (will dissipate with conditioning).

Styles:

GY017 66-81% Low 64-80 °F 10% Belgian/Wheat Liquid - -
GigaYeast Saison Yeast #1 Saison Yeast #1

Description: Traditional Saison yeast from a French craft brewery. Produces fragrant beer with pepper and fruit notes. Warmer fermentations create more intense flavors. Perfect for accentuating citrus and fruit flavors. High attenuation rates make a dryer beer than Saison #2.

Styles:

GY018 49-83%* Low 64-80 °F 7%* Belgian/Wheat Liquid - -
GigaYeast Portland Hefe Yeast Portland Hefe Yeast

Description: Used to make a famous American Wheat Beer. Creates a clean tasting crisp brew with just a hint of banana and spice. Very low flocculation means a hazy beer true to the hefe style.

Styles:

GY020 44-80%* Low 64-74 °F 6%* Belgian/Wheat Liquid - -
GigaYeast Kölsch Bier Yeast Kölsch Bier Yeast

Description: From one of the oldest Kölsch breweries in Köln. Fermenting under 65?F produces a very clean, crisp beer with a touch of ester. Perfect for Kölsch or any style where a dry, clean profile is desired. GY021 produces a moderate amount of sulfide that will dissipate completely.

Styles:

GY021 76-83% Med-High 60-72 °F 10% Ale Liquid - -
GigaYeast Saison Yeast #2 Saison Yeast #2

Description: From a traditional farmhouse Saison. Creates the fruity/spicy aroma traditional to the style. Warmer fermentation temps result in more intense flavor. Produces a tartness not found in most of our yeast and a slightly sweeter beer than GY018 (Saison #1).

Styles:

GY027 44-83%* Low 64-80 °F 6%* Belgian/Wheat Liquid - -
GigaYeast Belgian Wit Yeast Belgian Wit Yeast

Description: Traditional Belgian Wit yeast from one of the classic producers of the style. Creates a delicious spicy nose and a somewhat tart beer. Attenuates dry and leaves a slightly cloudy beer— very low flocculation.

Styles:

GY028 74-79% Low 64-80 °F 10% Belgian/Wheat Liquid - -
GigaYeast Saison Blend Saison Blend

Description: A blend of Saison yeast. This Blend is a super robust attenuator that produces a complex flavor profile of fruit and spice.

Styles:

GY047 49-83%* Low 64-80 °F 7%* Belgian/Wheat Liquid - -
GigaYeast Golden Pear Belgian Ale Yeast Golden Pear Belgian Ale Yeast

Description: Traditional yeast from the originator of the Belgian Golden Strong Ale style. Robust attenuation makes this yeast an excellent choice for low or high gravity belgian and farmhouse style ales. Leaves a dry, slightly tart finish with an estery profile reminiscent of apple and pear with a subdued level of spicy phenolics. This yeast produces a moderate amount of sulfide that will dissipate quickly with conditioning.

Styles:

GY048 78-85% Low 65-80 °F 10% Belgian/Wheat Liquid - -
GigaYeast Quebec Abbey Ale Yeast Quebec Abbey Ale Yeast

Description: From one of the first breweries in North America to create a successful line of traditional Abbey style ales. This Belgian ale yeast creates a malt forward beer with subtle fruity esters and a very small amount of clove notes. Robust attenuation makes this yeast an excellent choice for low or high gravity beers where a slightly sweet malty finish is desired. Perfect for the Belgian Dubbel and Tripel styles.

Styles:

GY077 79-83% Med 68-80 °F 10% Belgian/Wheat Liquid - -
GigaYeast Czech Pilsner Yeast Czech Pilsner Yeast

Description: Bottom fermenting yeast from a world famous Czech pilsner. Produces a dry, clean beer. Perfect for pilsner and other lager styles. This yeast is flocculent and produces a very clear beer. Robust attenuation in beer up to 16-17? Plato. Moderate to poor attenuation in very high gravity beers (over 20? Plato).

Styles:

GY002 52-79%* Med-High 48-55 °F 7.50% Lager Liquid - -
GigaYeast Golden Gate Lager Yeast Golden Gate Lager Yeast

Description: Lager yeast used to create the California Common beer style. Ferments unusually high for a lager strain and still retains a lager sensibility (up to 68?F). This yeast leaves a slightly sweeter beer than our other lager yeast— perfect for creating a subtle, malty undertone against a clean lager background. Creates a moderate amount of sulfide under some conditions that will dissipate with a short rest. Fermentations at traditional lager temperatures may be slow. Recommended 55?- 68?F.

Styles:

GY005 57-83%* Med 55-70 °F 8% Lager Liquid - -
GigaYeast American Lager Yeast American Lager Yeast

Description: Think you don’t like American Lager? Think again. This yeast is a powerful attenuator that creates a dry lager with a slightly fruity finish and very little sulfide and diacetyl. Perfect for lager styles where you desire a dry, less malty finish.

Styles:

GY030 72-83% Med 48-60 °F 10% Lager Liquid - -
GigaYeast German Lager Yeast German Lager Yeast

Description: Bottom fermenting German yeast used in commercial breweries around the world. Produces a slightly sweeter but clean beer with a malty finish. Perfect for pilsners, märzen, Festbier etc . May require a diacetyl rest after fermentation.

Styles:

GY045 58-78%* Med-Low 50-60 °F 8% Lager Liquid - -
GigaYeast Brussels Bruxellensis Brussels Bruxellensis

Description: Brettanomyces BruxellensisProduces classic Brett “Barnyard” characteristics plus some subtle fruity aroma and moderate acidity. Adds a tart complexity to any beer.

This yeast is highly attenuative when left for long periods of time but tends to ferment slowly. Typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging.

Styles:

GB001 58% - 68-80 °F - Other Liquid - -
GigaYeast Tart Cherry Brett Tart Cherry Brett

Description: Brettanomyces Bruxellensis Produces some Brett Barnyard funk plus stone fruit and cherry-like esters. This Strain also produces a moderate amount of acid that adds a tart complexity to the brew.

This yeast is highly attenuative but tends to ferment about ½ as fast as a typical ale strain. Although it attenuates faster than GB001, it is typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging.

Styles:

GB002 79% - 68-80 °F - Other Liquid - -
GigaYeast GigaYeast Lacto GigaYeast Lacto

Description: Lactobacillus Sp. Pronounced Sourness. Creates a modest amount of CO2 and EtOH. Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring.

We recommend brewing with GB110 in one of three ways. I) “Hot Start”: Pitch GB110 to wort at 98 F with little or no hops for 48-72 hrs. Wort may be soured before kettle boil or after. If soured before kettle boil, boil with hop additions as usual. If soured after kettle boil cool wort and pitch yeast. II) “Co-Pitch”: Pitch GB110 into a primary with yeast of your choice at 68-72 F. Wort that is less than 1050 and 7 IBU will typically be very sour in 2-3 weeks. III) “Secondary”: Pitch GB110 after primary fermentation for an aged sour. Souring by this method typically requires several months. Adding simple sugars or fruit etc. will enhance souring in the secondary.

Styles:

GB110 15-40% - 68-98 °F - Other Liquid - -
GigaYeast Farmhouse Sour Farmhouse Sour

Description: Blend of Belgian Ale Yeast, Brettanomyces and Lactic Acid Bacteria. Bright sour flavors with sweet, fruity esters, small amount of spicy phenolics and a hint of funky barnyard.

Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.

Styles:

GB121 - - 68-80 °F - Other Liquid - -
GigaYeast Berliner Blend Berliner Blend

Description: A blend of neutral ale yeast and lactic acid bacteria. Sour with subtle ester character. Creates the classic Berliner Weisse style– sour with a hint of hops and malt.

Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.

Styles:

GB122 89% - 70-80 °F - Other Liquid - -
GigaYeast Sour Plum Belgian Sour Plum Belgian

Description: Blend of Trappist ale yeast and lactic acid bacteria. No wild yeast or Brett. Creates a clean tart beer with stone fruit esters and no discernible phenolics. In general, sour blends require a longer fermentation time than pure ale strains– 7-10 days at a minimum– to finish.

Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.

Styles:

GB123 77% - 68-80 °F - Other Liquid - -
GigaYeast Saison Sour Saison Sour

Description: Blend of Saison Ale Yeast and Lactic Acid Bacteria. Sour with fruity esters and black pepper. Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.

Styles:

GB124 78% - 68-80 °F - Other Liquid - -
GigaYeast Sweet Flemish Brett Sweet Flemish Brett

Description: Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics. Brew with GB144 on it’s own to make an all brett beer, in a primary fermentation with an ale yeast for a complex blended profile or in a secondary to add character during aging.

Styles:

GB144 83-84% - 68-75 °F - Other Liquid - -
GigaYeast Sour Cherry Funk Sour Cherry Funk

Description: Blend of 3 Brett strains and Lactic Acid Bacteria. Creates a tart beer with cherry esters and complex flavors.

This blend creates an amazing complex, sour beer with fruity cherry esters. Fermenting in the presence of 7-10 IBUs will cause the fermentation to complete much more quickly but will slow the souring — expect to wait 3-4 months for significant souring. Fermenting with zero or less than 5 IBUs will allow souring to happen much faster (within two weeks) but will cause the fermentation to take up to 4 weeks to complete.

Styles:

GB150 51-89%* - 68-80 °F - Other Liquid - -
GigaYeast Brux Blend Brux Blend

Description: A blend of Brettanomyces yeast that produces stone fruit esters and a hint of barnyard. Creates a moderate amount of acid that adds a tart complexity to the brew. This blend is highly attenuative if left for long periods of time but ferments more slowly than a typical ale yeast. Use GB156 in a primary if fermented for 2-3 weeks or for conditioning a fermented beer during aging.

This blend is highly attenuative but tends to ferment about ½ as fast as a typical ale strain

Styles:

GB156 79% - 68-80 °F - Other Liquid - -
Blackman American Sour Mix American Sour Mix

Description: A4 American sour mix is blended for primary fermentation with ale yeast and a double dose of lactobacillus. The blend does well at room temperature for no-fuss fermentation. Use to create unique American Sour ales.

Styles:

A4 - - 62-75 °F - Other Dry - -
Blackman Flemish Sour Mix Flemish Sour Mix

Description: F4 Flemish sour mix produces a sour with fruity and spicy notes. The pediococcus and lactobacillus create a sharp sour that plays well with crystal malts. Use to create moderately sour Flanders ales, Oud Bruin, and Gueuze*.

Styles:

F4 - - 60-72 °F - Other Dry - -
Blackman German Sour Mix German Sour Mix

Description: G4 German sour mix is blended for tartness, a heavy dose of lactobacillus and alt yeast make a perfectly crisp sour ale. Use with sea-salt for a sour Gose, add smoked malt for a traditional Lichtenhainer, or keep it simple with a refreshing Berliner Weisse.

Styles:

G4 - - 60-68 °F - Other Dry - -
Blackman Belgian Sour Mix Belgian Sour Mix

Description: B4 Belgian sour mix provides a light lemon-peppery note reminiscent of Trappist beers. The profile is extended with the addition of pediococcus and lactobacillus. This blend is great for deep farmhouse ales.

Styles:

B4 - - 62-82 °F - Other Dry - -
The Yeast Bay Vermont Ale Vermont Ale

Description: Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer. Expect this strain to take off fast and ferment wort quickly, though elevating the temperature following the bulk of fermentation may be required to raise the attenuation.

In order to achieve high attenuation, we recommend fermenting at 64-68 ºF for 5-7 days, and then raising the temperature to 70 ºF until a stable gravity is reached. We also recommend mashing at 148-149 ºF and adding a small percentage of the fermentables (~ 5-10%) as sugar.

Attenuation has also been reported to increase when repitching after the first generation.

Styles:

- 75-82% Med-Low 64-72 °F - Ale Liquid Conan - The Alchemist GY054, OYL-052, RVA104
The Yeast Bay Wallonian Farmhouse Wallonian Farmhouse

Description: Isolated from a unique farmhouse-style ale that hails from the Walloon region of Belgium, this yeast is one of the funkiest "clean" yeast we have in our stable. It imparts a slight earthy funk and tart character to the beer, and is a very mild producer of some slightly spicy and mildly smokey flavor compounds.

This yeast exhibits absurdly high attenuation, resulting in a practically bone-dry beer. If desired, we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer.

Use this yeast for any farmhouse style or experimental Belgian ale.

Styles:

- 81-88% Med 68-78 °F - Belgian/Wheat Liquid - -
The Yeast Bay Saison Blend Saison Blend

Description: A blend of two unique yeast strains isolated from beers that embody the saison style, this blend is a balance of the many characteristic saison flavors and aromas. One yeast strain is a good attenuator that produces a spicy and mildly tart and tangy beer with a full mouthfeel. The other yeast strain is also a good attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. Together, they produce a dry but balanced beer with a unique flavor and aroma profile.

Styles:

- 76-82% Med-Low 68-80 °F - Belgian/Wheat Liquid - -
The Yeast Bay Saison Blend II Saison Blend II

Description: This saison blend is the Saccharomyces portion of our Farmhouse Sour Ale, available to you as a result of popular demand from the commercial brewing crowd. Thiscombination of Saccharomyces strains embodies the balanced fusion of the two foremost saison flavor/aroma characters, fruitiness and earthiness.

Each Saccharomyces strain in this blend produces flavor compounds that serve as the yin to the other's yang, and the result is an exceptionally complex yet balanced flavor and aroma profile. One strain will serve to create an ester profile of grapefruit and orange zest, while the other will produce a mild earthiness and spiciness.

Close your eyes while drinking a beer fermented with this blend, and you'll feel like you're laying on freshly turned earth in an old citrus grove.

Styles:

- 80-86% Med 68-80 °F - Belgian/Wheat Liquid - -
The Yeast Bay Dry Belgian Ale Dry Belgian Ale

Description: Dry Belgian Ale is single strain of Saccharomyces cerevisiae isolated from a unique golden strong ale. The profile is a complex and balanced mix of apple, pear and light citrus fruit with some mild spicy and peppery notes. The apparent attenuation of this strain ranges anywhere from 85-100%, depending upon the mash profile and the grist composition.

For a yeast that's as dry as it is, it creates beers with a surprising amount of balance even without the use of specialty grains or adjuncts. While we haven't completed our own tests in house, this yeast is used at the brewery from which it was isolated to make big beers that are in the neighborhood of 12-16% ABV and sufficiently dry. Use Dry Belgian Ale as a primary fermenter in any big Belgian beer, or to unstick that pesky stuck fermentation.

Styles:

- 85-100% Med-High 68-74 °F - Belgian/Wheat Liquid - -
The Yeast Bay Northeastern Abbey Northeastern Abbey

Description: This yeast was isolated from a beer crafted by a well-known producer of Belgian-style ales in the Northeastern United States. This yeast produces a very mild spiciness and earthy flavor and aroma which is complemented by a subtle but magnificent array of fruity esters, including pear and light citrus fruit.

The brewery from which this strain was isolated uses it in a very versatile manner across an array of Belgian styles. We prefer using this yeast for any and all light Belgian beers, including Wit, Belgian Pale and Belgian Blond, in addition to any experimental fruit beers in which a more unique and robust flavor and aroma profile is desired. Expect this yeast to produce a large, thick krausen.

Styles:

- 77-81% Med-Low 68-73 °F - Belgian/Wheat Liquid - -
The Yeast Bay Franconian Dark Lager Franconian Dark Lager

Description: Franconian Dark Lager is a single strain of Saccharomyces pastorianus that hails from the Franconia region of Germany. This yeast exhibits a short lag time and has flavor profile characteristics that complement dark, roasted malts. The dark malt complementing nature of this yeast makes it a perfect fit for any big, malt driven dark lagers.

We recommend a brief diacetyl rest at ~ 60-65 ºF (2-3 days) at the end of primary fermentation. An extended lagering phase at 33-35 ºF will encourage the yeast to settle and create a clean profile.

Styles:

- 77-78% Med-Low 48-51 °F - Lager Liquid - -
The Yeast Bay Hessian Pils Hessian Pils

Description: Hessian Pils is a single strain of Saccharomyces pastorianus that hails from the Hess region of Germany. It exhibits everything you want in a great Pilsner yeast: it's a clean fermenter with relatively low ester formation, exhibits a short lag time, ferments wort quickly and attenuates well, even at the low end of the temperature range. These characteristics allow the malt and hop profile to really shine, and creates a crisp finished beer.

We recommend a brief diacetyl rest at ~ 60-65 ºF (2-3 days) at the end of primary fermentation. An extended lagering phase at 33-35 ºF will encourage the yeast to settle and create a clean profile.

Styles:

- 73-76% Med-Low 45-48 °F - Lager Liquid - -
The Yeast Bay Midwestern Ale Midwestern Ale

Description: Midwestern Ale yeast is a single strain of Saccharomyces cerevisiae isolated from a storied brewery in the heartland of America, well suited for fermentation of a broad spectrum of worts.

A relatively fast fermenter with good attenuation and pleasant ester profile that can be tuned via the fermentation temperature, this yeast is great for any porter, stout, brown, amber, IPA, pale ale, or American wheat beer.

Expect this yeast to ferment cleaner with a low ester profile at the cooler fermentation temperatures, and produce a more pronounced ester profile at warmer fermentation temperatures.

Styles:

- 76-80% Med 64-72 °F - Ale Liquid - -
The Yeast Bay Beersel Brettanomyces Blend Beersel Brettanomyces Blend

Description: This blend combines Brettanomyces strains isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant. All of the strains in this blend provide a balanced profile of fruitiness and funkiness. This blend tends to be a quick starter and forms a nice pellicle. The resulting beer is balanced with a bright and crisp finish.

Styles:

- 78%+ Med-Low 66-72 °F - Other Liquid - -
The Yeast Bay Brussels Brettanomyces Blend Brussels Brettanomyces Blend

Description: This blend combines Brettanomyces strains isolated from a unique lambic produced in the Brussels region of Belgium. All of the isolates in this blend produce a pronounced barnyard funk with mild acidity and very little fruitiness. This blend can be a little slow to start up, but is a great addition to any beer that you want to funk up.

Styles:

- 80%+ Med-Low 66-72 °F - Other Liquid - -
The Yeast Bay Lochristi Brettanomyces Blend Lochristi Brettanomyces Blend

Description: This blend combines Brettanomyces strains isolated from a unique beer produced in the Lochristi area in East Flanders. One strain provides a moderate funk and light fruitiness, while the other strain adds a more assertive fruitiness dominated by hints of strawberry. This blend also imparts a pleasant acidity over time that helps to balance out the profile of the finished beer. It can be slow to start up.

Styles:

- 80%+ Med-Low 66-72 °F - Other Liquid - -
The Yeast Bay Amalgamation - Brett Super Blend Amalgamation - Brett Super Blend

Description: Amalgamation is the union of our six favorite Brettanomyces isolates from our microbe library. Each isolate produces a unique bouquet of bright and fruity flavors and aromas, and the combination of all of them into one blend results in the coalescence of these unique flavors and aromas into something truly special.

Expect this blend to create a dry beer with a bright and complex fruit-forward flavor and aroma, accompanied by some funk on the palate.

Styles:

- 85%+ Low 65-72 °F - Other Liquid - -
The Yeast Bay Saison/Brettanomyces Blend Saison/Brettanomyces Blend

Description: This blend combines one of the Saccharomyces strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library. The Saccharomyces yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk.

Approximately 58 billion cells/vial.

Styles:

- 80%+ Med-Low 70-78 °F - Other Liquid - -
The Yeast Bay Funktown Pale Ale Funktown Pale Ale

Description: Funktown Pale Ale is a blend of our Vermont Ale strain and a unique strain of Brettanomyces that is well suited for primary fermentation. The combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the Brettanomyces produces a unique flavor and aroma profile that is fruit-forward. Expect this blend to finish drier than the Vermont Ale.

We recommend following a similar fermentation scheme as is used for the Vermont Ale, fermenting at 67-69 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached.

Approximately 58 billion cells/vial.

Styles:

- 78-80%+ Med-Low 68-74 °F - Other Liquid - -
The Yeast Bay Mélange Sour Blend Mélange Sour Blend

Description: If you dig using a diverse array of unique organisms to create balanced sour beers, this delightful medley of microbes is sure to please!

Mélange is our most varied mix of fermentative organisms, intended for use in the production of sour beers in which a balance of funk and sourness is desired. This blend contains two Saccharomyces cerevisiae isolates, Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus.

If you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 70-72 ºF for the first few days and then raising the temperature to 75-80 ºF to encourage development of sourness (Lactobacillus, Pediococcus). For a slower developing beer that exhibits a rounded balance of funk (Brettanomyces) and sourness we recommend ~5-10 IBU, mashing on the high end, fermenting at 68 ºF and holding at that temperature for an extended period of time.

Approximately 29 bilion cells/vial.

Styles:

- 85%+ Med-Low 68-78 °F - Other Liquid - -
The Yeast Bay Farmhouse Sour Ale Farmhouse Sour Ale

Description: Farmhouse Sour Ale is a blend of Saccharomyces and Lactobacillus. It was formulated for brewers wishing to create a saison with a balanced acid profile that complements the complex esters of our unique farmhouse/saison yeast strains, but without the Brettanomyces funk.

This blend contains two farmhouse/saison Saccharomyces cerevisiae isolates, Lactobacillus brevis, and Lactobacillus delbreuckii. The two Saccharomyces strains will combine to create a delightful ester profile of grapefruit and orange zest, accompanied by a mild earthiness and spiciness. The two Lactobacillus strains will produce a balanced acid profile, given a suitable supply of accessible carbohydrates that remain after the bulk of fermentation has been completed by Saccharomyces.

Expect this blend to take 1-3 months to begin creating appreciable levels of acidity, depending primarily upon fermentation temperature and the IBU. Higher fermentation temperatures and lower (0-5) IBU will produce elevated levels of acidity. Lower fermentation temperatures and higher (10+) IBU will produce lower levels of acidity.

Approximately 53 billion cells/vial.

Styles:

- 80-90% Med-Low 70-78 °F - Other Liquid - -
Inland Island Northern California Ale Yeast Northern California Ale Yeast

Description: Isolated from a premier American craft brewer. Produces a clean and crisp beer with low fruitiness and mild esters. Yeast aromatics and subtle and allow malt and hops to shine through in the finish.

Styles:

INISBC-001 73-77% Med 60-72 °F High Ale Liquid - -
Inland Island Central California Ale Yeast Central California Ale Yeast

Description: A well rounded yeast that create a number of excellent beers in both the American and English Styles. Well balanced with a smooth finish.

Styles:

INISBC-002 73-77% Med 60-82 °F High Ale Liquid - -
Inland Island Colorado IPA Yeast Colorado IPA Yeast

Description: Yeast leaves a great body in the beer with a lot of fruity aromatics. Works over a wide range of temperatures and leaves the beer fairly dry.

Styles:

INISBC-003 78-82% Med-Low 62-75 °F High Ale Liquid - -
Inland Island Oregon IPA Yeast Oregon IPA Yeast

Description: A well rounded ale yeast that leaves the beer with a solid malt backbone, good body, and some fruity esters.

Styles:

INISBC-004 67-71% High 65-75 °F High Ale Liquid - -
Inland Island Southern California Ale Yeast Southern California Ale Yeast

Description: Faster fermentations than with Northern California Yeast. Cleaner ester profile and high alcohol tolerance.

Styles:

INISBC-005 76-85% Med 65-68 °F High Ale Liquid - -
Inland Island Eccentric Ale Yeast Eccentric Ale Yeast

Description: This yeast is isolated from one of the best producers of citrusy IPAs. The yeast produces a beer with some remaining sweetness and complex esters.

Styles:

INISBC-006 70-74% Med 68-72 °F Med-High Ale Liquid - -
Inland Island Belgian Monk Ale I Belgian Monk Ale I

Description: Ale yeast sourced from a monastery brewery in Southern Belgium. High alcohol tolerance and plum like notes create great dark Belgian beers.

Styles:

INISBC-201 72-76% Med 68-78 °F High Belgian/Wheat Liquid - -
Inland Island Belgian Monk Ale II Belgian Monk Ale II

Description: Beer ferments clean with a full body and full malt flavor. Notes of dried fruit.

Styles:

INISBC-202 73-77% Med 65-75 °F High Belgian/Wheat Liquid - -
Inland Island Belgian Monk Ale III Belgian Monk Ale III

Description: Isolated from a world class monastery brewery known for brewing high gravity ales with complex esters and phenols.

Styles:

INISBC-203 74-78% Med 64-78 °F High Belgian/Wheat Liquid - -
Inland Island Belgian Monk Ale IV Belgian Monk Ale IV

Description: Used to brew a beer with a dry and acidic finish but otherwise clean.

Styles:

INISBC-204 74-80% Med 66-72 °F High Belgian/Wheat Liquid - -
Inland Island Belgian Gnome Belgian Gnome

Description: Distinctive, estery and phenolic profile. Flocculation is very high.

Styles:

INISBC-221 72-76% High 65-76 °F High Belgian/Wheat Liquid - -
Inland Island Belgian Gold Belgian Gold

Description: Yeast used to brew a classic strong ale in the Belgian tradition. High alcohol tolerance with mild phenols and fruity esters.

Styles:

INISBC-231 74-78% Low 64-80 °F Very High Belgian/Wheat Liquid - -
Inland Island Belgian Wit I Belgian Wit I

Description: Used to brew wit style beer. Notes of pear, apple, stone fruit, and a slight acidity/tartness in the finish. Very top heavy.

Styles:

INISBC-241 72-76% Med 64-74 °F High Belgian/Wheat Liquid - -
Inland Island Belgian Wit Devil Belgian Wit Devil

Description: Similar to Belgian Wit I but with more phenols and clove. Very top heavy requiring a lot of extra space in the fermenter to prevent pushing all of the yeast out of the blow off tube.

Styles:

INISBC-242 72-76% Med 62-75 °F High Belgian/Wheat Liquid - -
Inland Island Saison: Farmhouse Saison: Farmhouse

Description: A dynamic yeast that produces a wide range of phenols and esters. Notes of strawberry, hay, and spice. Leaves the finish slightly tart and with an excellent mouth feel.

Styles:

INISBC-291 74-79% Med 70-95 °F High Belgian/Wheat Liquid - -
Inland Island Saison: Belgian I Saison: Belgian I

Description: Traditional saison strain isolated from a premier Belgian Brewery. Fruity, spicy, slightly tart, and leaves the beer dry. Known for stalling towards the end of the fermentation around 5-7 plato, but with additional heat and time will finish.

Styles:

INISBC-292 76-80% Low 70-95 °F High Belgian/Wheat Liquid - -
Inland Island Saison: Belgian II Saison: Belgian II

Description: Strain is more fruity than Belgian I but from a similar source. Rumored to be a part of a mixed fermentation. This isolated strain is more reliable than Saison:Belgian I but with less depth.

Styles:

INISBC-293 78-85% Med 68-78 °F Med Belgian/Wheat Liquid - -
Inland Island Saison: French Saison: French

Description: A saison yeast that produces more phenols than the Belgian Saison strains. Notes of pepper and citrus along with other spices. Leaves behind a pleasant mouthfeel in the beer despite being highly attenuative. It is less likely to stall than the Belgian Saisons.

Styles:

INISBC-294 77-83% Low 65-77 °F High Belgian/Wheat Liquid - -
Inland Island Dublin Ale Dublin Ale

Description: Isolated from a famous brewery in Dublin, Ireland. Produces a dry beer with very little fruitiness at a low temperature with an increase in esters if fermented about 66 F.

Styles:

INISBC-301 71-75% High 62-72 °F High Ale Liquid Guinness WLP004, WY1084, OYL-005, IYA10, GY080, RVA151, INISBC-301
Inland Island Scotch Ale Scotch Ale

Description: Yeast produces a beer that is classiclly Scottish. Leaves the beer full bodied and malty with a clean finish.

Styles:

INISBC-302 69-73% High 55-75 °F High Ale Liquid McEwans WLP028, WY1728, RVA141, INISBC-302
Inland Island English Ale I English Ale I

Description: This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.

Styles:

INISBC-311 68-72% High 68-72 °F High Ale Liquid - -
Inland Island English Ale II English Ale II

Description: Clean and neutral yeast. Allows brewers selection of grain and hops to come forward in the finished product.

Styles:

INISBC-312 73-75% Med 64-72 °F High Ale Liquid - -
Inland Island English Ale III English Ale III

Description: Well rounded yeast that leaves a nice body and maltiness behind. Flocculates well creating a brite beer.

Styles:

INISBC-313 67-71% High 64-72 °F Med Ale Liquid - -
Inland Island English Ale IV English Ale IV

Description: Well rounded English style yeast. Leaves the beer with a medium body, some maltiness, and some fruitiness. Flocculates well and leaves the beer brite.

Styles:

INISBC-314 68-72% Med 64-75 °F Med Ale Liquid - -
Inland Island English Ale V English Ale V

Description: A dryer English strain well suited for Extra Special Bitters, milds, porters, and stouts.

Styles:

INISBC-315 63-70% Very High 65-68 °F Med Ale Liquid - -
Inland Island Continental Ale Continental Ale

Description: Malty strain originating from Sweden. Settles well to create a clear beer even when not filtered. Yeast produces more diacetyl than similar strains.

Styles:

INISBC-361 70-75% High 60-65 °F Med Ale Liquid - -
Inland Island German Wheat I German Wheat I

Description: Classic wheat yeast strain that is able to produce both clove and banana like beers depending on the fermentation parameters. Isoamyl acetate will be produced at an increased rate if the yeast is stressed and will result in a more banana balanced wheat beer. Keeping the strain at a low fermentation temperature, the correct pitch rate, and an initial high level of dissolved oxygen will result in a more clove balanced beer.

Styles:

INISBC-541 73-77% Low 64-72 °F Med Belgian/Wheat Liquid - -
Inland Island Bavarian Hefeweizen Bavarian Hefeweizen

Description: This strain comes straight from Germany and produces excellent hefeweizen. Yeast produces isoamylacetate (banana) in response to stress. To produce a banana bomb pitch only half of the vial and underaerate. To create a hefeweizen with clove notes pitch entire vial and aerate normally.

Styles:

INISBC-543 65-75% Low 65-72 °F Med Belgian/Wheat Liquid - -
Inland Island Kolsch Kolsch

Description: Clean yeast capable of producing beers in the Alt style (low temperature ale fermentations). Produces a beer that has very little fruitiness. Does not flocculate well and will take an extend period of aging to leave the beer brite.

Styles:

INISBC-571 73-77% Low 56-70 °F Med Ale Liquid - -
Inland Island Session Lager Session Lager

Description: Isolated from an American Lager brewery known for producing light and sessionable beers. Low diacetyl productions, low sulfur, no esters.

Styles:

INISBC-701 75-80% Med 50-55 °F Med Lager Liquid - -
Inland Island German Monk Lager German Monk Lager

Description: Isolated from a monastary in German known for traditional crisp clean lagers. Yeast produces little sulfur and low esters.

Styles:

INISBC-711 72-74% Med 50-54 °F Med Lager Liquid - -
Inland Island Old German Lager Old German Lager

Description: Yeast originates from a religious brewery in Germany. Produces a smooth lager with low off flavors and minimum sulphur production.

Styles:

INISBC-721 72-74% Med 52-62 °F Med Lager Liquid - WLP835?
Inland Island Brettanomyces Brux I Brettanomyces Brux I

Description: Isolated from a brewery in Brussels this particular Brettanomyces strain in known for producing aromatics reminiscent of horse, barnyard, sweat, and goat. It is highly attenuative and will take up to 6 months to fully finish fermentation. It is suggested that this strain be used with another primary fermentation strain.

Styles:

INISBC-901 90%+ Low 60-75 °F Med Other Liquid - -
Inland Island Brettanomyces Brux III Brettanomyces Brux III

Description: Isolated from a small brewery just outside of Brussels. Produces an aromatic profile that is more mild than INISBC-901 with increased tropical fruitiness. Able to ferment a beer without added Saccharomyces c. Mixed with lactobacillus this strain will create a wonderful sour beer.

Styles:

INISBC-903 90%+ Low 60-75 °F Med Other Liquid - -
Inland Island Brett. Barrel Yeast III Brett. Barrel Yeast III

Description: Isolated from a famous american wild ale brewery. Strain is able to ferment without added help from another Saccharomyces c. strain. Produces mild acidity and tropical fruit notes. Leaves the beer with very little mouthfeel. See recipe recommendations for fermentation additions to boost mouthfeel.

Styles:

INISBC-913 90%+ Low 60-75 °F High Other Liquid - -
Inland Island Lactobacillus Brevis Lactobacillus Brevis

Description: Lactic acid bacteria that produces lactic acid. Produces more lactic acid at higher temperatures and in low hop worts.

Styles:

INISBC-991 - - 70-95 °F - Other Liquid - -
Inland Island Lactobacillus Delbrueckii Lactobacillus Delbrueckii

Description: Lactic acid bacteria that produces lactic acid. Produces more lactic acid at higher temperatures and in low hop worts.

Styles:

INISBC-992 - - 70-95 °F - Other Liquid - -
Inland Island Lactobacillus fermentum Lactobacillus fermentum

Description:

Styles:

INISBC-993 - - - - Other Liquid - -
Inland Island Pediococuss Damnosous Pediococuss Damnosous

Description: Gram positive cocci that produces lactic acid. Also produces diacetyl and several proteins that may cause a "rope" to form in the beer. Rope will disappear with time. Oxygen and hop sensitive.

Styles:

INISBC-998 - - 70-95 °F - Other Liquid - -
Imperial Organic House House

Description: The best of both worlds, House is clean and allows malt and hops to shine. This strain is extremely versatile and flocculent enough to drop out of the beer quickly. Best used in American IPAs but works well in English style ales. House is clean at cold temperatures with increased esters as fermentation temperatures increase.

Styles:

IYA01 73-75% High 62-70 °F - Ale Liquid - WLP007, WY1098, IYA01, OYL-006
Imperial Organic Barbarian Barbarian

Description: Ready to attack your IPA, Barbarian produces stone fruit esters that work great when paired with citrus hops. Barbarian will give you what you need for an exceptionally balanced IPA.

Styles:

IYA04 73-74% Med 62-70 °F - Ale Liquid Conan? Conan?
Imperial Organic Foursquare Foursquare

Description: Foursquare’s high flocculation characteristics make it an extremely user-friendly strain and its aroma profile makes it a nice choice for IPAs and other American style ales. This versatile strain works for both malt and hop forward beer styles.

Styles:

IYA05 73-75% High 64-72 °F - Ale Liquid - WY1469, IYA05
Imperial Organic Flagship Flagship

Description: A craft brewing standard, Flagship is a versatile strain loved for its extremely clean character. This strain performs well at standard ale temperatures, but can be used in the low 60s to produce exceptionally crisp ales. Flocculation is in the middle of the road and will typically require filtration or fining to achieve crystal clear beers.

Styles:

IYA07 73-77% Med-Low 60-72 °F - Ale Liquid Chico - Sierra Nevada WLP001, WY1056, OYL-004, RVA101, GY001, BRY-97, US-05, IYA07
Imperial Organic Pub Pub

Description: Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest

Styles:

IYA09 69-74% Very High 64-70 °F - Ale Liquid Fullers WLP002, WY1968, OYL-016, RVA131, IYA09
Imperial Organic Darkness Darkness

Description: A beautiful strain for stout, porter, brown, and amber ales. Darkness produces a unique character that matches up perfectly with roasted and caramel malts. This strain is alcohol tolerant, so don’t hesitate to throw high gravity worts its way.

Styles:

IYA10 71-75% Med 62-72 °F - Ale Liquid Guinness WLP004, WY1084, OYL-005, IYA10, GY080, RVA151, INISBC-301
Imperial Organic Sovereign Sovereign

Description: When it’s time to brew some malt forward beers, Sovereign is ready. This is a very traditional, non-flocculent English ale strain that makes a great choice for your barley wines, ESBs and pales. Sovereign stays in suspension and dries out higher gravity brews quickly.

Styles:

IYA13 73-77% Med-Low 60-70 °F - Ale Liquid Worthington White Shield WLP013, WY1028, IYA13
Imperial Organic Independence Independence

Description: Independence is the strain for bringing some new character into your hop-driven beers. Higher in esters than Flagship, this yeast will give some fruit character that will take your hoppy beers to a new level. While it shines in pale ales and IPAs, Liberty is a great all-around strain and will also work well in stouts and English ales.

Styles:

IYA15 72-76% Med 60-72 °F - Ale Liquid Anchor Liberty WLP051, WY1272, IYA15
Imperial Organic Joystick Joystick

Description: This strain is a fast mover and can be used at the low end of the ale fermentation spectrum to keep it clean. Joystick is a good choice for big, high alcohol, malty beers but has no issues chomping on a hoppy double IPA.

Styles:

IYA18 73-77% Med-High 60-70 °F - Ale Liquid Rogue - Pacman WY1764, RVA103, IYA18
Imperial Organic Citrus Citrus

Description: When you want to use Brett, but you don’t. Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production. As funky as saccharomyces gets.

Styles:

IYA20 74-78% low 67-80 °F - Ale Liquid - WLP644, IYA20
Imperial Organic Whiteout Whiteout

Description: This is the strain for Belgian Wit style beers. Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than normal fermentation.

Styles:

IYB44 72-76% Med-Low 62-72 °F - Belgian/Wheat Liquid Hoegaarden/Celis White WLP400, WY3944, RVA241, IYB44
Imperial Organic Gnome Gnome

Description: The Gnome is the yeast for brewing Belgian inspired beers in a hurry. This strain is extremely flocculent and drops out of the beer quickly after fermentation. Gnome produces a nice phenolic character that goes well with hops, as well as with caramel and toffee flavors. Great for Belgian ales that need to be crystal clear without filtration.

Styles:

IYB45 72-76% Med-High 65-75 °F - Belgian/Wheat Liquid La Chouffe WY3522, IYB45
Imperial Organic Triple Double Triple Double

Description: The perfect strain for your classic abbey ales. Triple Double produces moderate esters with low to no phenolic characteristics. This strain is tried and true and works perfectly in a production environment. Keep an eye on Triple Double, it likes to sit on top of the wort throughout fermentation which may result in a slow fermentation.

Styles:

IYB48 74-78% Med 65-77 °F - Belgian/Wheat Liquid Westmalle WLP530, WY3787, RVA203, IYB48
Imperial Organic Workhorse Workhorse

Description: Saison…no problem. Belgian stout, double… yep. Workhorse is the strain to use for a wide variety of brews. Super clean, this fast-attenuating strain has good flocculation characteristics. High alcohol tolerance makes this a great option for big Belgian beers.

Styles:

IYB51 72-77% Med 65-75 °F - Belgian/Wheat Liquid - WY1581, IYB51
Imperial Organic Fish Finder Fish Finder

Description: The classic choice for a Belgian IPA. Fish Finder has a very mild phenolic character balanced with moderate fruitiness. Often used for primary and then finished with a secondary Brettanomyces yeast.

Styles:

IYB53 74-78% Med 65-73 °F - Belgian/Wheat Liquid Orval WLP510, RVA202, IYB53
Imperial Organic Rustic Rustic

Description: This unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important. Rustic typically produces a lot of bubblegum and juicy aromas that compliment complex maltiness.

Styles:

IYB56 72-76% Med 68-80 °F - Belgian/Wheat Liquid - WY3726, IYB56
Imperial Organic Monastic Monastic

Description: This strain is a beautiful yeast for fermenting abbey ales, especially quads; high alcohol and dark Belgian beers. Monastic will produce beers with a high level of phenolic character and esters. It can be slow to begin fermentation but will easily dry out high gravity worts. This strain is a low flocking strain, so expect it to stay suspended for a long time.

Styles:

IYB63 74-78% Med-Low 68-78 °F - Belgian/Wheat Liquid Chimay WLP500, WY1214, RVA201, IYB63
Imperial Organic Napolean Napolean

Description: This yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas. Yeast settling times can be long, usually requiring filtration for bright beers.

Styles:

IYB64 77-83% Low 65-78 °F - Belgian/Wheat Liquid Brasserie Thiriez RVA262, WY3711, IYB64
Imperial Organic Stefon Stefon

Description: This is the traditional German strain used to produce world class weizen beers where big banana aroma is required. Balanced with mild clove, depending on your wort profile, this strain will produce amazing beers. Stefon will create a slightly higher level of acidity to give your beer a very crisp finish. Slightly underpitching will help increase the banana character.

Styles: hefeweizen, dunkel weizen, weissbier

IYG01 73-77% Low 63-73 °F - Other Liquid Weihenstephan 68 WLP300, WY3068, OYL-021, IYG01
Imperial Organic Kaiser Kaiser

Description: A traditional alt strain, Kaiser is ready to produce an array of German style beers. It will keep the beer clean and allow the delicate malt flavors and aromas to shine through. Characteristics of this strain make it a good choice for traditional Berliner weisse fermentations. Kaizer is a low flocking strain, so expect long clarification times, but very low diacetyl levels.

Styles:

IYG02 73-77% Low 56-65 °F - Other Liquid Dsseldorf (Zum Uerige) WLP036, WY1007, IYG02
Imperial Organic Dieter Dieter

Description: Deiter is a clean, crisp, traditional German Kölsch strain. A very low ester profile makes this strain perfect for Kolsch, Alt and other light colored delicate beers. Deiter has better flocculation characteristics than most Kölsch strains which allows brewers to produce clean, bright beers in a shorter amount of time.

Styles:

IYG03 73-77% Med 60-69 °F - Ale Liquid - -

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