Wyeast

Wyeast Lab is a company which makes and sells yeast for homebrewers as well as breweries. They have dozens of yeast strains available:

ALE YEAST

1007 German Ale Yeast

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)

1010 American Wheat Yeast

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)

1028 London Ale Yeast

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)

1056 American Ale Yeast

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)

1084 Irish Ale Yeast

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)

1098 British Ale Yeast

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)

1099 Whitbread Ale Yeast

A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculent. Clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile. Flocculation - high; apparent attenuation 68-72%. (64-75º F, 18-24° C)

1187 Ringwood Ale Yeast

Great Yeast of European origin with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete. Flocculation - high; apparent attenuation 68-72%. (64-74º F, 18-23° C)

1214 Belgian Ale Yeast

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)

1272 American Ale Yeast II

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)

1275 Thames Valley Ale Yeast

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

1318 London Ale Yeast III

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)

1332 Northwest Ale Yeast

One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity. Flocculation - high; apparent attenuation 67-71%. (65-75° F, 18-24° C)

1335 British Ale Yeast II

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)

1338 European Ale Yeast

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)

1388 Belgian Strong Ale Yeast

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)

1728 Scottish Ale Yeast

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)

1762 Belgian Abbey Yeast II

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)

1968 London ESB Ale Yeast

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)

2565 Kölsch Yeast

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)

LAGER YEAST

2000 Budvar

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)

2001 Urquell

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)

2007 Pilsen Lager Yeast

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

2035 American Lager Yeast

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)

2042 Danish Lager Yeast

Rich, Dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics. Flocculation - low; apparent attenuation 73-77%. (46-56° F, 8-13° C)

2112 California Lager Yeast

Particularly suited for producing 19th 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)

2124 Bohemian Lager Yeast

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)

2206 Bavarian Lager Yeast

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)

2278 Czech Pils Yeast

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)

2308 Munich Lager Yeast

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)

2633 Octoberfest Lager Blend

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)

SPECIALTY/BELGIAN YEAST

3056 Bavarian Wheat Yeast

3068 Weihenstephan Weizen Yeast

3333 German Wheat Yeast

3463 Forbidden Fruit Yeast

3522 Belgian Ardennes Yeast

3638 Bavarian Wheat Yeast

3724 Belgian Saison Yeast

3787 Trappist High Gravity

3942 Belgian Wheat Yeast

3944 Belgian Witbier Yeast

BRETTANOMYCES & LACTIC CULTURES

5278 Belgian Lambic Blend

5112 Brettanomyces bruxellensis

5526 Brettanomyces lambicus

5335 Lactobacillus delbrueckii

5733 Pediococcus cerevisiae

WINE/MEAD/CIDER

4021 Pasteur Champagne

4028 Chateau Red

4134 Saké

4184 Mead, Sweet

4242 Chablis

4244 Chianti

4267 Bordeaux

4347 Eau de Vie

4632 Mead, Dry

4766 Cider

4767 Port Wine

4783 Rüdesheimer

4946 Zinfandel

External Links

Wyeast Lab Home Page