Imperial Yeast

ALES

A01 House

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.

TEMP: 62-70F, 16-21C // FLOCCULATION: HIGH // ATTENUATION: 73-75%

A04 Barbarian

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.

TEMP: 62-70F, 16-21C // FLOCCULATION: MEDIUM // ATTENUATION: 73-74%

A07 Flagship 

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.

TEMP: 60-72F, 16-22C // FLOCCULATION: MED-LOW // ATTENUATION: 73-77%

A09 Pub

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.

TEMP:64-70F,18-21C // FLOCCULATION: VERY HIGH // ATTENUATION: 69-74%

A10 Darkness

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.

TEMP: 62-72F, 17-22C // FLOCCULATION: MEDIUM // ATTENUATION: 71-75%

A15 Independence

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, Independence is a great all-around strain and will also work well in stouts and English ales.

TEMP: 60-72F, 16-22C // FLOCCULATION: MEDIUM // ATTENUATION: 72-76%

A18 Joystick

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.

TEMP: 60-70F,16-21C // FLOCCULATION: MED-HIGH // ATTENUATION: 73-77%

A20 Citrus

Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production. A wild saccharomyces strain, it will get a bit funky without the worries of a brettanomyces strain.

TEMP: 67-80F, 19-27C // FLOCCULATION: LOW // ATTENUATION:74-78%

This strain tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. diastaticus

A24 Dry Hop

Dry Hop is a blend of A20 Citrus and A04 Barbarian.  When this blend goes to work on your hoppy beer, the hop aroma blows up.  The combination of these strains produces amazing aromas of citrus, peach, and apricot that will accentuate your IPA, pale ale, and any other hop-driven beer.

TEMP: 64-74F, 18-23C // FLOCCULATION: MEDIUM // ATTENUATION: 74-78%

This blend contains a strain that tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. diastaticus.

A31 Tartan

Tartan is a traditional strain that accentuates the malt character of Scottish ales.  It can also be used for other styles and works well in IPAs due to its clean character.  For a higher ester profile, use this ale yeast at the top end of the temperature range.

TEMP: 65-70F, 18-21C // FLOCCULATION: MEDIUM // ATTENUATION: 70-75%

A38 Juice – Guaranteed in Stock

Juicy. Fruity. Juice is an amazing strain for East Coast IPAs. The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beer that is greater than the sum of its parts. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the fermenter if too full.

TEMP: 64-74F, 18-23C // FLOCCULATION: MEDIUM // ATTENUATION: 72-76%

This strain has demonstrated the need for higher wort dissolved oxygen (DO) levels than most ale strains. Target 20-25 ppm DO or set the oxygen regulator flow to 50% higher than normal.

GERMAN ALES

G01 Stefon

This is the traditional German strain used to produce world-class Weizen beers where a 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.

TEMP: 63-73F, 17-23C // FLOCCULATION: LOW // ATTENUATION: 73-77%

G02 Kaiser

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. Kaiser is a low flocking strain, so expect long clarification times, but very low diacetyl levels.

TEMP: 56-65F, 13-18C // FLOCCULATION: LOW // ATTENUATION: 73-77%

G03 Dieter

Dieter is a clean, crisp, traditional German Kölsch strain. A very low ester profile makes this strain perfect for Kölsch, Alt and other light colored delicate beers. Dieter has better flocculation characteristics than most Kölsch strains which allow brewers to produce clean, bright beers in a shorter amount of time.

TEMP: 60-69F, 16-20C // FLOCCULATION: MEDIUM // ATTENUATION: 73-77%

SEASONALS

B53 Precious

You must have the Precious! Where would your Trappist IPA be without this strain? A low phenolic profile along with clean, bright esters makes this a great strain for a hoppy Belgian style ale. Use Precious in primary then add some W15 Suburban Brett in secondary or in bottles to produce a crisp, complex, dry and wild Belgian style beer that will morph into a new creature over months of conditioning.

TEMP: 65-73 // FLOCCULATION: MEDIUM // ATTENUATION: 74-78%

BELGIAN ALES

B44 Whiteout

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.

TEMP: 62-72F, 17-22C // FLOCCULATION: MED-LOW // ATTENUATION: 72-76%

B48 Triple Double

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.

TEMP: 65-77F, 18-25C // FLOCCULATION: MEDIUM // ATTENUATION: 74-78%

B64 Napoleon

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.

TEMP: 65-78F, 18-26C // FLOCCULATION: LOW // ATTENUATION: 77-83%

This strain tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. diastaticus

LAGERS

L05 Cablecar

This strain is for fermenting your “California Common” beer. Cablecar can produce clean pseudo lagers at ale temperatures but is also willing to work as a traditional lager strain down to the mid-50s.

TEMP: 55-65F, 13-18C // FLOCCULATION: MED-HIGH // ATTENUATION: 71-75%

L13 Global – Guaranteed in Stock

The world’s most popular lager strain is ready for you. Global is an all-around solid lager strain that produces clean beers with a very low ester profile. This strain is very powdery, so long lagering times or filtration is required for bright beer.

TEMP: 46-56F, 8-13C // FLOCCULATION: MED-LOW // ATTENUATION: 73-77%

L17 Harvest

This strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, Helles, pilsner, dunkles, and just about any other lager style you throw its way.

TEMP: 50-60F, 10-16C // FLOCCULATION: MEDIUM // ATTENUATION: 70-74%

L28 Urkel

A traditional Czech lager strain, Urkel allows for a nice balance between hops and malt. This strain can be slightly sulphery during fermentation, but it cleans up during lagering. Fermentation at the higher end of the range will produce a beer with minimal sulfur and a light ester profile.

TEMP: 52-58F, 11-14C // FLOCCULATION: MEDIUM  // ATTENUATION: 71-75%

WILDS & SOURS

F08 Sour Batch Kidz

Sour Batch Kidz is a blend of a low attenuating Belgian saison yeast, Lactobacillus, and three Brettanomyces yeast strains. This blend is great for emulating lambics, Flanders reds, sour farmhouse ales and any other brew you would like to funk up.

TEMP: 68-76F, 20-24C // FLOCCULATION: LOW // ATTENUATION: 80%+

This blend contains a strain that tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. diastaticus.

W15 Suburban Brett

Suburban Brett is a single Brettanomyces yeast strain that works great as a secondary aging strain. It really shines when used in wood barrels and will produce complex and balanced aromas of sour cherry and dried fruit.  It can also be used for as a primary strain for brett only beers

TEMP: 64-74F, 18-23C // FLOCCULATION: LOW // ATTENUATION: 75-80%