California Ale-Famously clean, well-balanced flavors. Use for any ale.

CaliforniaV-Fruitier and less flocculant than above, N Calif. style

American Blended Series-A blend of their favorite of the USA

English Ale-Classic ESB strain. Some residual sweetness.

Irish Ale-Slight hint of diacetyl balanced by a light fruitiness.

British Ale-Produces malty beer, excellent for English styles. 

East Coast Ale-Great for Goldens, Blonds, Honeys and Alts.

Burton Ale-Provides delicious fruity flavors. Great for IPA's.

London Ale-A famous Porter strain, but works in many ales.

Dry English Ale-Clean, flocculant, high attenuation, rapid and strong.

Edinburgh Ale-Produces complex, flavorful Scottish style ales.

German Ale/Kolsch-Leaves super clean lager like ale.

European Ale- Malty clean finish, versatile, fruit to nuts

Hefeweizen Ale-Produces German style wheat beers.

American Hefeweizen-Has yeast suspension but clean flavors.

Hefeweizen IV-Large clove, minimal banana, refreshing citrus/apricot notes

Belgian Wit-Slightly phenolic and tart, for Belgian white beers.

Belgian Trappist Ale-Great for high gravity brews, with plum character.

Belgian Abbey-Used in two of the six 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

Belgian Saison-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.

Belgian Ale-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.

Belgian Blended Series-A blend of their favorite of Belgium

Pilsner Lager-Classic pilsner strain, somewhat dry malty finish.

San Francisco Lager-Produces California Common style beers.

German Lager-Very malty and clean great for German lagers.

Southern German Lager-Malty finish, balanced aroma, strong fermenter

Octoberfest/Märzen-Bock like, sweeter than 830, works best w/starter.

German Bock-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, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast.

Super High Gravity Ale--Can ferment up to 25% alcohol. From England.

Champagne-Use for Champagne, Cider, Dry Mead, Dry Wine.

English Cider Yeast-Classic, dry, retains apple flavor, good for high gravities.

Sweet Mead/ Wine Yeast-Slightly fruity, 15% alcohol tolerance.

 

Wyeast

British Ales London #1028-Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style. Flocculation- medium; apparent attenuation 73-77%. (60-72° F, 15-22° C)

British #1098-The original dried yeast from Whitbread. Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well-balanced Ferments well down to 65°F (18° C). Flocculation - medium; apparent attenuation 73-75%. (64-72° F, 18-22° C)

Thames Valley #1275-Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced. Flocculation - medium; apparent attenuation 72-76%. (62-72° F, 16-22° C)

London III #1318-From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. Flocculation - high; apparent attenuation 71-75%. (64-74° F, 18-23° C)

British II #1335-Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry. Flocculation - high; apparent attenuation 73-76%. (63-75° F, 17-24° C)

Special London ESB #1968- Probable origin: London, England Beer Styles: British Pale Ales, Special Bitters Commercial examples may include: Fullers London Pride, Young's and Greene Kings Unique properties: This extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness increased with higher fermentation temperatures 70-74º F, (21-23º C). Diacetyl production is noticeable and a thorough rest; 50-70º F, (10-21º C) is necessary. Yeast traps trub easily and autolysis is possible. A very good cask conditioned ale strain due to thorough flocculation characteristics. Beers become readily bright within days. Brilliant beers easily achieved without any filtration. Alcohol tolerance approximately 9% ABV. Flocculation - high; apparent attenuation 67-71%. (64-72° F, 18-22° C)

European Ales German #1007-Probable origin: Dusseldorf, Germany Beer Style: Alt beer, American style wheat beers Commercial examples may include: St. Stan Alt, Schlosser Alt, Frankenheim Alt, and Pinkus Alt Unique properties - True top cropping yeast, low ester formation, broad temperature range affects styles. Will ferment cold; 55° F range, (13° C) producing lager characteristics including sulfur production. Style is noted for dry, crisp characteristics. Fermentation at higher temperatures (70-75° F, 21-24° C) may produce some mild fruitiness. Extremely poor flocculating yeast, generally remains significantly in suspension without treatment or filtration. Pad filtration is often difficult. Brewer's benefit from DE filtration or centrifuging. Maturation: Beers mature fairly rapid, even when cold fermentation is used. Low or no detectable diacetyl, alcohol tolerance approximately 11% ABV. Flocculation - low; apparent attenuation 73-77%. (55-68° F, 13-20° C)

Irish #1084-Probable Origin: Dublin, Ireland Beer Styles: Dry Stout, Milk Stout, Oatmeal Stout, and Porter Commercial examples may include: Guinness, Beamish Stout, and Murphy's Stout Unique properties: This yeast ferments extremely well in dark roast worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced and rich with fermentation temperatures above 64º F, (18º C). Flocculation is low to moderate with filtration typically required. Alcohol tolerance is approximately 10-11% ABV. Flocculation- medium; apparent attenuation 71-75%. (62-72° F, 16-22° C)

European #1338-From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty with full bodied profile, very desirable in English Style Brown Ales and Porters. Produces a dense, rocky head during fermentation. Flocculation - high; apparent attenuation 67-71%. (62-72° F, 16-22° C) Scottish Ale #1728-Ideally suited for Scottish-style ales, and high-gravity ales of all types. Can be estery with warm fermentation temperatures. Flocculation - high; apparent attenuation 69-73%. (55-75°F, 13-24° C)

Kolsch #2565-Probable origin: Cologne, Germany Beer Styles: Traditional American use - Kölsch, Fruit beers, Light pseudo lagers Commercial examples may include: Kess, Paffgen, Muhlen Unique properties: True top cropping yeast similar to Alt strains. Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature increase. Low or no detectable diacetyl production. Also ferments well at cold 55-60° F range, (13-16° C). Used to produce quick conditioning pseudo lager beers. Poor flocculating yeast requires filtration to produce bright beers or additional settling time. Flocculation- low; apparent attenuation 73-77%. (56-70° F, 13-21° C) .

American Ale #1056-Probable origin: Balentine India Pale Ale, USA Beer Styles: American Pale, Brown Ales, Porters, Stouts, IPA's Commercial examples may include: Sierra Nevada Ales, Belentine IPA, and St. Louis Pale Ale, Flatlanders Unique properties: Very clean crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool 60-66º F, (15-19º C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation is moderate. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or Pad filtration recommended. Flocculation - low to medium; apparent attenuation 73-77%. (60-72° F, 15-22° C)

American Ale II #1272-Fruitier and more flocculent than 1056, slightly nutty, soft, clean, slightly tart finish. Accentuates hop character at warmer fermentation temperatures with intense fruitiness. Flocculation - high; apparent attenuation 72-76%. (60-72° F, 15-22° C)

Belgian Ale #1214-Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. Flocculation - medium; apparent attenuation 72-76%. (58-78°F, 14-24° C)

Belgian Strong Ale #1388-Classic yeast for style. Robust flavor profile with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. Flocculation - low; apparent attenuation 73-77%. (65-75° F, 18-24° C)

Belgian Abbey II #1762-High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile. Flocculation - medium; apparent attenuation 73-77%. (65-75° F, 18-24° C)

Lambic Blend #3278-Contains a selection of Saccharomyces add non-Saccharomyces which include Belgian style wheat beer yeast, Sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics. it is representative of the organisms, which are most important for the desirable flavor components of these beer styles. Individual components available from this blend are numbered below. Flocculation - low to medium; apparent attenuation 65-75%. (63-75º F, 17-24° C)

Trappist High Gravity #3787-Probable origin: Westmalle, Belgium Beer Styles: Doubles, Triples, Abbey, Beir de Grarde Commercial examples may include: Westmalle, Rochfort, Chimay, Casteel Unique properties: This strain produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures.This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness with good alcohol tolerance approximately 11-12% ABV. True top cropping yeast with broad temperature range. Flocculation - medium; apparent attenuation 75-80%. (64-78° F, 18-25° C)

Belgian White Beer #3944-Rich phenolic character for Belgian styles.

Bavarian Wheat #3638-Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloviness. Flocculation - low; apparent attenuation 70-76% (64-75º F, 18-24° C)

Weihenstephan Wheat #3068- Probable origin:Weihenstephan, Germany Beer Styles: German Hefeweissen, Crystal weisse, Dunkel weisse, Weisenbock Commercial examples may include: Ayinger Weissebeer, Tabernash Wheat, Sandwald, Erdinger Weisse, Schneider Weisse Unique properties: Classic German wheat beer yeast, used by more German Brewers than any other strain in the production of Wheat beer. Properties dominated by banana ester production, phenols and clove like characteristics. Extremely attenuative yeast, which produces a tart thirst quenching finish. Extremely low floccing yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kerausened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. True top cropping yeast requires full headspace of 33%. Ester formation is significantly affected by aeration and pitching rates. Crystal weisse production typically requires DE filtration, may prove too difficult for Pad filtration only. Flocculation - low; apparent attenuation 73-77%. (64-75° F, 18-24° C)

German Wheat #3333-Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate. Flocculation - high; apparent attenuation 70-76%. (63-75° F, 17-24° C) American Wheat Beer #3942-A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable, a good alternative for Alts and Kölsch, along with American Style Hefeweizen. Flocculation - low; apparent attenuation 74-78%. (58-74º F, 14-23° C)

Bavarian Blend #3056- A blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers.

Forbidden Fruit Yeast. #3463 From old Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Well balanced estery profile. Flocculation - low; apparent attenuation 73-77% (63-76º F, 17-24° C)

Belgian Ardennes Yeast. #3522 One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character. Flocculation - high; apparent attenuation 72-76% (65-85º F, 18-29° C)  

Budvar #2000 - Nice malty nose, subtle fruit. Rich malt profile on palate. Finishes malty but dry, well balanced, crisp. Hop character comes through in finish. Flocculation: medium-high; Apparent attenuation: 71-75% (48-56° F, 9-13° C)

Pilsner Urquell #2001- Mild fruit/floral aroma. Very dry and clean on palate with full mouthfeel and nice subtle malt character. Very clean and neutral finish. Flocculation: medium-high; Apparent attenuation: 72-76%. (48-56°F, 9-13° C)

Octoberfest Lager Blend #2633- A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style beer. Attenuates well while still leaving plenty of malt character and mouth feel. Low in sulfur production. Flocculation - medium-low; apparent attenuation: 73-77%. (48-58° F, 9-14° C)

Pilsner #2007-A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Flocculation - medium; apparent attenuation 71-75%. (48-56° F, 9-13° C)

American #2035-Bold, complex and aromatic, good depth of flavor characteristics for a variety of lager beers. Flocculation - medium; apparent attenuation 73-77%. (48-58º F, 9-14° C) Danish #2042-Rich, Dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics. Flocculation - low; apparent attenuation 73-77%. (46-56° F, 8-13° C)

California #2112-Particularly suited for producing19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65° F, (18° C) and produces malty, brilliantly clear beers. Flocculation - high; apparent attenuation 67-71%. (58-68°F, 14-20° C)

Bohemian #2124-Probable origin: Weihenstephan, Germany Beer Styles: Pilsners, Hellas, Dunkel Commercial examples may include: Ayinger, Sam Adams, Stroh, Sudwerk Unique properties: A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character with a crisp finish. Well balanced profile produces a wide range of lager beers. Will ferment in the mid 40's to mid 50's for various beer styles. Benefits from diacetyl rest at 58 F (14 C) for 24 hours after fermentation is complete. Also used for pseudo ale production with fermentations at 75º F, (24º C) which eliminates sulfur production. Flocculation - medium; apparent attenuation 69-73%. (48-58°F, 9-14° C)

Bavarian #2206-Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks. Flocculation - medium; apparent attenuation 73-77%. (46-58° F, 8-14°C)

North American #2272-Traditional culture of North American and Canadian lagers, light pilsners and adjunct beers. Malty finish. Flocculation - high; apparent attenuation 70-76%. (52-58°F, 11-14° C) Czech Pils #2278-Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and all malt beers. Sulfur produced during fermentation dissipates with conditioning. Flocculation - med.. to high; apparent attenuation 70-74%.(50-58° F, 10-14° C)

Lager Blend #2178-A blend of the Brewer's ChoiceTM lager strains for the most complex flavor profiles. For production of classic pilsners, to full bodied "bock" beers. Apparent attenuation 71-75%. (48-58º F)

Munich #2308-A unique strain, capable of producing fine lagers. Very smooth, well rounded and full-bodied. Benefits from temperature rise for diacetyl rest at the end of primary fermentation. Flocculation - medium; apparent attenuation 73-77%. (48-56° F, 9-13° C)