Liquid and Dry Yeast Reference Guide

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Deciding which yeast to use can sometimes be confusing. There is help though. First, take a look at other recipes online or in books. Much of the time they will use the same yeast, and for a good reason. It may have come from the same origin as the beer style you want to brew. Or, the it may be the only one which will give the needed characteristics for your beer. To learn about yeast fermentation terminology, click here. One factor to look for is the average attenuation given by the manufacturer. If you want your beer to finish dry and crisp, you will need a yeast that attenuates well and won't leave unfermented sugars in your beer. If you want to emphasize hops instead of malts, there are yeasts that do just that. There are many yeasts that may be used for the same beer style. But just be aware that the beer will taste differently with each strain. Experimentation is another good way to pick a yeast. Of those yeasts that will work with your beer style, pick one and brew the beer. If you like it, or the judges like it, then great. But if it gets dinged for too much fruitiness or diacetyl, you may need to consider another yeast, or at least another fermentation temperature for the one you used. There are many variables involved in choosing your yeast. To learn more about yeast selection, check out this yeast selection guide. I have included the yeast strain charts from Wyeast and White Labs as well as the comparison chart prepared by Kristen England.

WHITE LABS LIQUID YEAST

ALE YEAST

Strains marked with an * are platinum strains and are available only during the months specified.

WLP001 California Ale 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. Attenuation: 73-80% Flocculation: Medium Optimum Fermentation Temperature: 68-73°F Alcohol Tolerance: High

WLP002 English Ale 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. Attenuation: 63-70% Flocculation: Very High Optimum Fermentation Temperature: 65-68°F Alcohol Tolerance: Medium

WLP004 Irish Ale 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. Attenuation: 69-74% Flocculation: Medium to High Optimum Fermentation Temperature: 65-68°F Alcohol Tolerance: Medium-High

WLP005 British Ale 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. Attenuation: 67-74% Flocculation: High Optimum fermentation temperature: 65-70°F Alcohol Tolerance: Medium

* WLP006 Bedford British PLATINUM STRAIN – Nov./Dec. 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. Attenuation: 72-80% Flocculation: High Optimum fermentation temperature: 65-70°F Alcohol Tolerance: Medium

WLP007 Dry English Ale 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. Attenuation: 70-80% Flocculation: Medium to High Optimum fermentation temperature: 65-70°F Alcohol Tolerance: Medium-High

WLP008 East Coast Ale 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. Attenuation: 70-75% Flocculation: Medium to Low Optimum Fermentation Temperature: 68-73°F Alcohol Tolerance: Medium

* WLP009 Australian Ale PLATINUM STRAIN – Jan./Feb. 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. Attenuation: 70-75% Flocculation: High Ideal Fermentation Temperature Range: 65-70°F Alcohol Tolerance: Medium

WLP011 European Ale 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. Attenuation: 65-70% Flocculation: Medium Ideal Fermentation Temperature Range: 65-70°F Alcohol Tolerance: Medium

WLP013 London Ale 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. Attenuation: 67-75% Flocculation: Medium Ideal Fermentation Temperature Range: 66-71°F Alcohol Tolerance: Medium

* WLP022 Essex Ale PLATINUM STRAIN - 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. Attenuation: 71-76% Flocculation: Medium to High Ideal Fermentation Temperature Range: 66-70°F Alcohol Tolerance: Medium

WLP023 Burton Ale 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. Attenuation: 69-75% Flocculation: Medium Optimum Fermentation Temperature: 68-73°F Alcohol Tolerance: Medium

* WLP026 Premium Bitter Ale PLATINUM STRAIN – May/June 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. Attenuation: 70-75% Flocculation: Medium Optimum Fermentation Temperature: 67-70°F Alcohol Tolerance: Medium

WLP028 Edinburgh Scottish Ale 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. Attenuation: 70-75% Flocculation: Medium Optimum Fermentation Temperature: 65-70°F Does not ferment well less than 62°F Alcohol Tolerance: Medium-High

WLP029 German Ale/ Kölsch 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. Attenuation: 72-78% Flocculation: Medium Optimum Fermentation Temperature: 65-69°F Does not ferment well less than 62°F, unless during active fermentation. Alcohol Tolerance: Medium

* WLP036 Dusseldorf Alt PLATINUM STRAIN – Jan./Feb. Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. Attenuation: 65-72% Flocculation: Medium Optimum Fermentation Temperature: 65-69°F Alcohol Tolerance: Medium

* WLP037 Yorkshire Square Ale PLATINUM STRAIN – September/October 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. Attenuation: 68-72% Flocculation: High Optimum Fermentation Temperature: 65-70F Alcohol Tolerance: Medium-High

* WLP038 Manchester Ale PLATINUM STRAIN – July/August 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. Attenuation: 70-74% Flocculation: Medium-High Optimum Fermentation Temperature: 65-70F Alcohol Tolerance: Medium-High

* WLP039 Nottingham Ale PLATINUM STRAIN – March/April 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. Attenuation: 73-82% Flocculation: Medium to High Ideal Fermentation Temperature: 66-70°F Alcohol Tolerance: Medium

WLP041 Pacific Ale 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. Attenuation: 65-70% Flocculation: High Optimum Fermentation Temperature: 65-68°F Alcohol Tolerance: Medium

WLP051 California Ale V 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. Attenuation: 70-75% Flocculation: Medium to High Optimum Fermentation Temperature: 66-70°F Alcohol Tolerance: Medium-High

WLP060 American Ale Blend 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. Attenuation: 72-80% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F Alcohol Tolerance: Medium High

* WLP072 French Ale PLATINUM STRAIN – Nov./Dec. Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70F. Moderate plus ester character over 70F. Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers Attenuation: 68-75% Flocculation: Medium High Optimum Fermentation Temperature: 63-73°F

WLP080 Cream Ale BlendThis 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. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 65-70°F Alcohol Tolerance: Medium High

WLP099 Super High Gravity Ale Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities. Attenuation: >80% Flocculation: Medium Optimum Fermentation Temperature: 65-69°F Alcohol Tolerance: Very High

SPECIALTY/BELGIAN YEAST

WLP300 Hefeweizen Ale 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. Attenuation: 72-76% Flocculation: Low Optimum Fermentation Temperature: 68-72°F Alcohol Tolerance: Medium

WLP320 American Hefeweizen Ale 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.Attenuation: 70-75% Flocculation: Low Optimum Fermentation Temperature: 65-69°F Alcohol Tolerance: Medium

* WLP351 Bavarian Weizen PLATINUM STRAIN – July/August 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." Attenuation: 73-77% Flocculation: Low Optimum Fermentation Temperature: 66-70°F Alcohol Tolerance: Medium

WLP380 Hefeweizen IV Ale 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. Attenuation: 73-80% Flocculation: Low Optimum Fermentation Temperature: 66-70°F Alcohol Tolerance: Medium

WLP400 Belgian Wit Ale Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.Attenuation: 74-78% Flocculation: Low to Medium Optimum Fermentation Temperature: 67-74°F Alcohol Tolerance: Medium

* WLP410 Belgian Wit II Ale PLATINUM STRAIN – May/June Less phenolic 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. Attenuation: 70-75% Flocculation: Low to Medium Optimum Fermentation Temperature: 67-74°F Alcohol Tolerance: Medium

WLP500 Trappist Ale 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. Attenuation: 75-80% Flocculation: Medium to low Optimum Fermentation Temperature: 65-72°F Lower temperatures (under 65) will result in less fruity and more earthy beers. Alcohol Tolerance: High

* WLP510 Belgian Bastogne Ale PLATINUM STRAIN – May/June 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. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 66-72°F Alcohol Tolerance: High

* WLP515 Antwerp Ale PLATINUM STRAIN – Sept./Oct.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. Attenuation: 73-80% Flocculation: Medium Optimum Fermentation Temperature: 67-70°F

WLP530 Abbey Ale 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. Attenuation: 75-80% Flocculation: Medium to high Optimum Fermentation Temperature: 66-72°F Alcohol Tolerance: High

* WLP540 Abbey IV Ale PLATINUM STRAIN – March/April 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). Attenuation: 74-82% Flocculation: Medium Optimum Fermentation Temperature: 66-72°F Alcohol Tolerance: High

* WLP545 Belgian Strong Ale PLATINUM STRAIN – Nov./Dec. 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. Attenuation: 78-85% Flocculation: Medium Optimal Fermentation Temperature: 66-72F Alcohol Tolerance: High

WLP550 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 then WLP500. Attenuation: 78-85% Flocculation: Medium Optimum Fermentation Temperature: 68-78°F Alcohol Tolerance: Medium-High

WLP565 Belgian Saison I 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. Attenuation: 65-75% Flocculation: Medium Optimum Fermentation Temperature: 68-75°F Alcohol Tolerance: Medium

* WLP566 Belgian Saison II PLATINUM STRAIN – July/August 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. Attenuation: 78-85% Flocculation: Medium Optimum Fermentation Temperature: 68-78 F Alcohol Tolerance: Medium

WLP568 Belgian Style Saison Ale Blend 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. Attenuation: 70-80% Flocculation: Medium Optimum Fermentation Temperature: 70-80°F Alcohol Tolerance: Medium

WLP570 Belgian Golden Ale 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. Attenuation: 73-78% Flocculation: Low Optimum Fermentation Temperature: 68-75°F Alcohol Tolerance: High

WLP575 Belgian Style Ale Blend 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'. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 68-75°F Alcohol Tolerance: Medium-High

MEAD/CIDER YEAST

WLP715 Champagne Yeast Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral. Alcohol Tolerance: 17% Attenuation: >75% Flocculation: Low Optimum Fermentation Temperature: 70-75°F

WLP720 Sweet Mead/Wine: 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. Alcohol Tolerance: 15% Attenuation: <75% Flocculation: Low Optimum Fermentation Temperature: 70-75°F

WLP775 English Cider: 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. Attenuation: >80% Flocculation: Medium Optimum Fermentation Temperature: 68-75°F Alcohol Tolerance: Medium-High

LAGER YEAST

WLP800 Pilsner Lager: 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. Attenuation: 72-77% Flocculation: Medium to High Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

WLP802 Czech Budejovice Lager Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

WLP810 San Francisco Lager 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. Attenuation: 65-70% Flocculation: High Optimum Fermentation Temperature: 58-65°F

WLP820 Oktoberfest/Märzen Lager 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. Attenuation: 65-73% Flocculation: Medium Optimum Fermentation Temperature: 52-58°F Alcohol Tolerance: Medium-High

WLP830 German Lager 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. Attenuation: 74-79% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

WLP833 German Bock Lager 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, 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. Attenuation: 70-76% Flocculation: Medium Optimum Fermentation Temperature: 48-55°F Alcohol Tolerance: Medium-High

WLP838 Southern German Lager This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl. Attenuation: 68-76% Flocculation: Medium to High Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

WLP840 American Lager This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

WLP862 Cry Havoc 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. For Ales: Attenuation: 66-70 Flocculation: M-L Optimum Fermentation Temperature: 68-74°F Optimum Cellaring Temperature: 50-55°F Alt beers can be cellared at lagering temperatures For Lagers: Attenuation: 66-70 Flocculation: L Optimum Fermentation Temperature: 55-58°F Optimum Lagering Temperature: 32-37°F

* WLP885 Zurich Lager PLATINUM STRAIN – Sept./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. Attenuation: 70-80%. Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Very High

* WLP940 Mexican Lager PLATINUM STRAIN – March/April From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. Attenuation: 70-78% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium

Brettanomyces and Bacteria

WLP645 Brettanomyces claussenii 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.

WLP650 Brettanomyces bruxellensis 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.

WLP653 Brettanomyces lambicus 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.

WLP655 Belgian Sour Mix 1 A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

WLP675 Malolactic Bacteria 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. For more information on this culture click here for professionals and here for amateurs.

WLP677 Lactobacillus Bacteria This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze. Please note: Cultures are for use in traditional "brett" secondary fermentations. Sound sanitation and separation practices should be followed. White Labs assumes no responsibility for the use of this product.

WYEAST LABS LIQUID YEASTS


1007 German Ale. This yeast ferments dry and crisp, leaving a complex, mild flavor. It produces an rocky head and ferments well down to 55° F. Apparent attenuation: 73-77%. Flocculation: low. Optimum temp: 55°-66° F

1026 British Cask Ale. This is a great choice for cask conditioned British ales. It produces a nice malt profile with a hint of fruit. Finishes dry and slightly tart. Apparent attenuation: 74-77%. Flocculation: medium-high. Optimum temp: 63°-72° F

1028 London Ale. Is rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Apparent attenuation: 73-77%. Flocculation: medium. Optimum temp: 60°-72°

1056 American Ale. Otherwise known as Chico Ale Yeast. This yeast is used commercially for several classic American ales. It ferments dry, finishes soft, smooth and clean, and is very well balanced. Apparent attenuation: 73-77%. Flocculation: low–medium. Optimum temp: 60°-72° F

1084 Irish Ale. This yeast has slight residual diacetyl and fruitiness; great for stouts. Ferments clean, smooth, soft and full-bodied. Apparent attenuation: 71-75%. Flocculation: medium. Optimum temp: 62°-72° F

1098 British Ale. This yeast is from Whitbread. It ferments dry and crisp, slightly tart, fruity and well-balanced, well down to 65° F. Apparent attenuation: 68-72%. Flocculation: high. Optimum temp: 64°-75° F

1099 Whitbread Ale. Has a mildly malty and slightly fruity fermentation profile; not quite as tart and dry as 1098 and much more flocculant. Clears well without filtration. Apparent attenuation: 68-72%. Flocculation: high. Optimum temp: 64°-75° F

1187 Ringwood Ale. Is a notorious Yeast of European origin with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. A thorough diacetyl rest is recommended after fermentation is complete. Apparent attenuation: 68-72%. Flocculation: high. Optimum temp: 64°-74° F

1214 Belgian Ale. This is an abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery. Apparent attenuation: 72-76%. Flocculation: medium. Optimum temp: 68°-78° F

1272 American Ale II. Is fruitier and more flocculant than 1056. It leaves beers with a slightly nutty, soft, clean, slightly tart finish. Apparent attenuation: 72-76%. Flocculation: high. Optimum temp: 60°-72° F

1275 Thames Valley Ale produces classic British bitters, rich complex flavor profile, with clean, light malt character, low fruitiness adn low esters. It is well-balanced. Apparent attenuation: 72-76%. Flocculation: medium. Optimum temp: 62°-72° F

1318 London Ale III. Is from a traditional London brewery. It leaves your beer with a great malt and hop profile. It is a true top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. Apparent attenuation: 71-75%. Flocculation: high. Optimum temp: 64°-74° F

1332 Northwest Ale is one of the classic ale strains from the Northwest U.S. breweries. It produces a malty and mildly fruity ale with good depth and complexity. Apparent attenuation: 67-71%. Flocculation: high. Optimum temp: 65°-75° F

1335 British Ale II is typical of British and Canadian ale fermentation profiles, with good flocculation and malty flavor characteristics, crisp finish, clean, fairly dry. Apparent attenuation: 73-76%. Flocculation: high. Optimum temp: 63°-75° F

1338 European Ale. This yeast from Wissenschaftliche in Munich is a full-bodied complex strain finishing very malty. It produces a dense, rocky head during fermentation. Apparent attenuation: 67-71%. Flocculation: high. Optimum temp: 62°-72° F

1388 Belgian Strong Ale. This yeast produces robust flavors with a fruity nose and palate anf a dry, tart finish.. It has moderate to high alcohol tolerance. Apparent attenuation: 73-77%. Flocculation: low. Optimum temp: 65°-75° F

1469 West Yorkshire Ale. Is from a well-known and highly regarded brewery in Keighley, West Yorkshire, England. It produces beer with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Moderate nutty and stone-fruit esters. Bright beers are easily achieved within days without filtration. For production of cask-conditioned bitters, ESB and mild ale. Alcohol tolerance approximately 9% ABV. Apparent attenuation: 67-71%. Flocculation: high. Optimum temp: 64°-72° F

1768 English Special Bitter. Is similar to 1968 but slightly less flocculent. It produces light fruit ethanol aromas, mild malt with a neutral soft finish. Very clean. Apparent attenuation: 68-72%. Flocculation: medium. Optimum temp: 65°-80° F

1728 Scottish Ale is ideally suited for Scottish-style ales, and high gravity ales of all types. Apparent attenuation: 69-73%. Flocculation: high. Optimum temp: 55°-70° F

1762 Belgian Abbey II. A high gravity yeast with distinct warming character from ethanol production. Beers produced with this yeast are slightly fruity with a dry finish. Apparent attenuation: 73-77%. Flocculation: medium. Optimum temp: 65°-75° F

1968 London ESB Yeast. Is a highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales. Apparent attenuation: 67-71%. Flocculation: high. Optimum temp: 64°-72° F

3463 Forbidden Fruit Yeast. Is from a classic Belgian brewery. It is used for production of wits to classic grand cru. Its beers have a phenolic profile with subdued fruitiness. Seasonal availability. Apparent attenuation: 73-77%. Flocculation: low. Optimum temp: 63°-76° F

3522 Belgian Ardennes. This yeast produces classic Belgian ales. Phenolics develop with increased fermentation temperatures. Beers have mild fuitiness and complex spicy character. Apparent attenuation: 72-76%. Flocculation: high. Optimum temp: 65°-85° F

3724 Belgian Saison. This is the classic farmhouse ale yeast with spicy and complex aromatics, including bubble gum. It is very tart and dry on the palate with mild fruitiness. Finishes crisp and mildly acidic. Benefits from elevated fermentation temperatures. Usually slow to attenuate. Apparent attenuation: 76-80%. Flocculation: low. Optimum temp: 70°-85° F

9093 Imperial Blend - Private Collection. This unique blend of strains is designed to ferment higher gravity worts. It is used in producing any style of Imperial beer. The beer will be rich, malty, and full bodied with notes of citrus and fruity esters. Even with a high starting gravity your Imperials will have a relatively dry finish. Apparent attenuation: 75-80%. Flocculation: low-medium. Optimum temp: 68°-75° F

9097 Old Ale Blend - Private Collection. To bring you a bit of English brewing heritage we developed the "Old Ale" blend. It includins an attenuative ale strain and a Brettanomyces strain, which will ferment well in dark worts and produce beers with nice fruitiness. Complex estery characters will emerge with age. Pie cherry and sourness will evolve from the Brettanomyces along with distinct horsey characteristics. Apparent attenuation: 75-80%. Flocculation: medium. Optimum temp: 68°-75° F

2000 Budvar Lager Yeast. Is a very malty, low sulfur-producing yeast from a brewery in the Czech Republic. It flocculates at a warmer temperature (37F) than many lager yeasts, which allows the brewer to more easily leave residual sweetness in the beer. brewery. Apparent attenuation: 67-71%. Flocculation: medium. Optimum temp: 45°-54° F

2001 Urquell Lager. The "H" strain used by a big brewery in Pilsen, Czech Republic. Malty finish with low sulfur and diacetyl production. Apparent attenuation: 67-71%. Flocculation: medium. Optimum temp: 45°-54° F

2007 Pilsen Lager. This is a classic American pilsner strain. It makes beer with a smooth, malty palate and ferments dry and crisp. Apparent attenuation: 71-75%. Flocculation: medium. Optimum temp: 48°-56° F

2035 American Lager. Beers are bold, complex and aromatic, with good depth of flavor. Use it for a variety of lager beers. Apparent attenuation: 73-77%. Flocculation: medium. Optimum temp: 48°-58° F

2042 Danish Lager. Is a rich, Dortmund-style yeast. Beers made with this yeast have a crisp, dry finish. Its soft profile accentuates hop characteristics. Apparent attenuation: 73-77%. Flocculation: low. Optimum temp: 46°-56° F

2112 California Lager produces 19th century-style West Coast beers. It retains lager characteristics at temperatures up to 65° F, and produces malty, brilliantly-clear beers. Apparent attenuation: 67-71%. Flocculation: high. Optimum temp: 58°-68° F

2124 Bohemian Lager. This is a pilsner yeast from the Weihenstephen. It ferments clean and malty, with rich residual maltiness in full gravity pilsners. Apparent attenuation: 69-73%. Flocculation: medium. Optimum temp: 48°-58° F

2206 Bavarian Lager is used by many German breweries to produce rich, full-bodied, malty beers. It is a good choice for Bocks and Dopplebocks. Apparent attenuation: 73-77%. Flocculation: medium. Optimum temp: 46°-56° F

2278 Czech Pils. This is the classic pilsner strain from the home of pilsners. Use it for a dry, but malty finish in your beers. It is the perfect choice for pilsners and bock beers. The sulfur produced during fermentation dissipates with conditioning. Apparent attenuation: 70-74%. Flocculation: medium–high. Optimum temp: 48°-58° F

2308 Munich Lager. Is a unique strain, capable of producing fine lagers with very smooth, well-rounded and full-bodied characteristics. It benefits from a temperature rise for diacetyl rest. Apparent attenuation: 73-77%. Flocculation: medium. Optimum temp: 48°-56° F

2565 Kolsch. This yeast is a hybrid with ale and lager characteristics. It develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures. Apparent attenuation: 73-77%. Flocculation: low. Optimum temp: 56°-64°F

2633 Octoberfest Lager Blend is a blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while still leaving plenty of malt character and mouth feel. Low in sulfur production. Apparent attenuation: 73-77%. Flocculation: low-medium. Optimum temp: 48°-58° F

Wheat Beer Yeast

1010 American Wheat. This yeast is a dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style. Apparent attenuation: 74-78%. Flocculation: low. Optimum temp: 58°-74° F

3056 Bavarian Wheat is a blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. Apparent attenuation: 64-74%. Flocculation: medium. Optimum temp: 64°-74° F

3068 Weihenstephan Weizen is a unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68° F. Apparent attenuation: 73-77%. Flocculation: low. Optimum temp: 64°-75° F

3278 Belgian Lambic Blend. Contains a selection of Saccharomyces cerevisiae which include Blegian 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. Apparent attenuation: 65-75%. Flocculation: low–medium. Optimum temp: 63°-75° F

3333 German Wheat. Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate. Apparent attenuation: 70-76%. Flocculation: high. Optimum temp: 63°-75° F

3638 Bavarian Wheat. Top cropping hefeweisen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloveness. Apparent attenuation: 70-76%. Flocculation: low. Optimum temp: 64°-75° F

3787 Trappist High Gravity. Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate. Apparent attenuation: 75-80%. Flocculation: medium. Optimum temp: 64°-78° F

3942 Belgian Wheat. Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish. Apparent attenuation: 72-76%. Flocculation: medium. Optimum temp: 64°-74° F

3944 Belgian Witbier Yeast. A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant. Apparent attenuation: 72-76%. Flocculation: medium. Optimum temp: 62°-75° F

Brettanomyces and Lactic Cultures

3763 Roselare Ale Blend VSS Apr-June 2009. A blend of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct pie cherry sourness from a Brettanomyces culture. Aging for up to 18 months is required for full flavor profile and acidity to develop. Will produce a very dry profile due to super-attenuative nature of mixed cultures Apparent attenuation: 80-plus%. Flocculation: variable. Optimum temp: 65°-85° F

3789 Trappist Blend. A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist-style beer from the Florenville region in Belgium. Phenolics, mild fruitiness, and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character. Apparent attenuation: 75-80%. Flocculation: medium. Optimum temp: 65°-85° F

3278 Belgian Lambic Blend. Contains a selection of Saccharomyces cerevisiae which include Blegian 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. Apparent attenuation: 65-75%. Flocculation: low–medium. Optimum temp: 63°-75° F

5112 Brettanomyces Bruxellensis. Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horse hair character indigenous to beers of this region; gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. Cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop. Apparent attenuation: Flocculation: medium. Optimum temp: 60°-75° F

5526 Brettanomyces Lambicus. Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with distinct Brett character. Ferments best in worts with reduced pH after primary fermentation has begun, and may form a pellicle in bottles or casks. Works best in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. Generally requires 3-6 months of aging to fully develop flavor characteristics. Apparent attenuation: Flocculation: medium. Optimum temp: 60°-75° F

5151 Brettanomyces claussenii. Isolated from English stock ale, this wild yeast produces a mild Brett character with overtones of tropical fruit and pineapple. It ferments best in worts with a reduced pH after primary fermentation has begun. May form a pellicle in bottles or casks. Typically used in conjunction with other yeast and lactic acid bacteria. Apparent attenuation: 80-plus%. Flocculation: medium. Optimum temp: 65°-75° F

5335 Lactobacillus delbrueckii. Lactic acid bacteria isolated from a Belgian Brewery. This culture produces moderated levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. Always used in conjunction with S. cerevisiae and often with various wild yeast. Optimum temp: 60°-95° F

5733 Pediococcus cerevisiae. 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. High acid producer which usually increases overall acid levels in beer as storage time increases.

DRY YEAST

Brewferm LagerA dry lager yeast. Flocculation: high. Attenuation: high. Ferments clean and malty. Optimum temp: 50°-59°F

Saflager S-23
Originating from the famous VLB institute in Germany, true lager yeast capable of producing continental lagers with a fruity, estery note. Available in 11.5 g sachets. Ingredients: Yeast (Saccharomyces cerevisiae), rehydrating agentProperties: This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium.Recommended fermentation temperature: 12C – 15C (54-59°F). Increase dosage for pitching below 12C (54°F), up to 200 to 300 g/hl at 9C (7.6-11.4 g/gal at 48°F).

Saflager W-34/70
The Weihenstephan strain available in dry form to brew true lager/pilsen beers. This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Recommended fermentation temperature: 9C – 15C, ideally 12C (48-59°F, Ideally 54°F). Dosage: 80 to 120 g/hl for pitching at 12C – 15C (3-4.5 g/galat 48°F). Increase dosage for pitching below 12C (48°F), up to 200 to 300 g/hl at 9C (7.6-11.4 g/gal at 48°F).

Safale S-04
A well known English ale strain noted for its fast fermentation, fast settling and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. Used in the production of a wide range of ales including English ale styles. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Recommended fermentation temperature: 15C – 24C (59-75°F).Recommended dosage: 50-80 g/hl (1.9-3 g/gal).

Safale US-05
Ready-to-pitch American ale yeast for well balanced beers with low diacetyl and a very crisp end palate. Available in 11.5g sachets. Safale US-05 produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Dosage: 50 g/hl to 80 g/hl (1.9-3 g/gal). Recommended fermentation temperature: 15C – 24C (59-75°F).

Safbrew T-58
Known for its high ester, spicy and peppery flavour profile, able to tolerate high alcohol conditions (up to 11.5% v/v). Available in 11.5g sachets. Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 8.5% v/v but can ferment up to 11.5% v/v. Dosage: 50 g/hl to 80 g/hl (1.9-3 g/gal) in primary fermentation. 2.5 g/hl to 5.0 g/hl (0.095-0.19 g/gal) in bottle-conditioning. Recommended fermentation temperature: 15C – 24C (59-75F).

Safbrew S-33
Robust ale yeast able to tolerate high alcohol conditions (up to 11.5% v/v). Used to produce a wide range of beer styles including Belgian wheat and Trappist beers. Available in 11.5 g sachets. A very popular general purpose yeast, displaying both very robust conservation properties andconsistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers withalcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v. Dosage: 50 g/hl to 80 g/hl (1.9-3 g/gal) in primary fermentation. 2.5 g/hl to 5.0 g/hl (0.095-0.19 g/gal) in bottle-conditioning. Recommended fermentation temperature: 15C – 24C (59-75F).

Safbrew WB-06
A specialty yeast selected for wheat beer fermentations. The yeast produces subtle estery and phenol flavour notes typical of wheat beers. Sedimentation: low Final gravity: high.Dosage: 50 g/hl to 80 g/hl (1.9-3 g/gal) in primary fermentation. Recommended fermentation temperature: 15C – 24C (59-75F).

Coopers Dry Ale Yeast
All-purpose dry ale yeast. It produces a complex woody, fruity beer at warm temperatures. More heat tolerant than other strains, 65-75°F; recommended for summer brewing. Medium attenuation and flocculation.

Muntons Premium Gold Dry Ale Yeast
The yeast has excellent crusting characteristics forming a firm 'jelly like' deposit at the bottom of the fermenter and bottle or barrel. Flavour profile is excellent and the yeast has the ability to drop out of suspension very rapidly. There is a major benefit if you are bottling your beer. When pouring your beer you will not disturb the firm yeast sediment and therefore can fill your glass safe in the knowledge that it will be a clear bright pint. This benefit also applies when you are siphoning your beer from the fermenter into your bottles or barrel. Once again the firm crusting characteristics will ensure that you transfer all of your beer to your bottles or barrel and therefore will not waste any.

Muntons Dry Ale Yeast
An all purpose ale yeast selected for a long shelf life. A vigorous starter, with neutral flavors. Medium attenuation and high flocculation. Fermentation range of 64-70°F.

Danstar-Windsor Dry Ale Yeast
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. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F). Windsor is available in 11 gram nitrogen-purged sachets and 500 gram vacuum-sealed packages. Bulk volumes are availableBrewing Properties:• Quick start to fermentation, which can be completed in 3 days above 17°C.• Moderate attenuation, which will leave a relatively high gravity.• Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.• Non-flocculent strain, but some settling can be promoted by cooling and use of fining agents and isinglass.• The aroma is estery to both palate and nose, and is usually described as a full-bodied, fruity British ale. Does not display malodours when properly handled. Windsor yeast has found great acceptance in producing strong-tasting bitter beer, stout, weizen and hefe weizen.• Best used at traditional ale temperatures after rehydration in the recommended manner.

Danstar-Nottingham Ale Yeast
If you are looking for amazing versatility from an ale yeast, look no further than Nottingham dry brewing yeast. Nottingham offers great performance with every batch, allowing brewers to cover a wide variety of beer styles with just one yeast type.The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop.The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!Nottingham is available in 11 gram nitrogen-purged sachetsBrewing Properties:• Quick start to fermentation, which can be completed in 4 days above 17°C.• High attenuation, reaching a final gravity near 1008 (2°P).• Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.• Shows flocculation at completion of fermentation, and settling is promoted by cooling and use of fining agents and isinglass.• The aroma is slightly estery, almost neutral and does not display malodours when properly handled. Because of flocculation, it may tend to slightly reduce hop bitter levels.• Best when used at traditional ale temperatures after rehydration in the recommended manner.• Lager-style beer has been brewed with Nottingham, however low fermentation temperature requires adaptation of the pitching rate to ensure proper attenuation.

Danstar-DIAMOND LAGER YEAST
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. Every phase of production is controlled and tested to assure absolute consistency from batch to batch, giving you the best results possible every time. Diamond lager yeast is available in 500 gram vacuum-sealed packages. Bulk volumes are available for commercial use on request.Brewing Properties:• Quick start and vigorous fermentation, which can be completed in 5 days above 12°C.• High attenuation.• Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.• Flocculent strain; settling can be promoted by cooling and use of fining agents and isinglass.•The aroma and taste are almost neutral and do not display off-flavours when properly handled. It may tend, because of flocculation, to slightly reduce hop bitter levels.•Best used at traditional lager temperatures (10-15ºC) after rehydration in the recommended manner.

Danstar-MUNICH WHEAT BEER YEAST
Wheat beers are among the most popular beer styles in the world, and now you can brew great wheat beer styles reliably & conveniently with premium Munich Wheat Beer yeast from Danstar. 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. No colours, preservatives or other unnatural substances have been used in its preparation. Like all our Danstar products, Munich is produced in ISO 9002 certified plants and is non-GM & gluten-free . Munich yeast is available in 11 gram nitrogen-purged sachets and 500 gram vacuum-sealed packages. Bulk volumes are available for commercial use on request.Brewing Properties:• Quick start and vigorous fermentation, which can be completed in 4 days above 17°C.• Medium to high attenuation.• Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.• Munich is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass.• Aroma is estery to both palate and nose with typical banana notes. Does not display malodours when properly handled. Munich yeast has found widespread use in the production of German Weizen and Hefeweizen.• Munich yeast is best used at traditional ale temperatures after rehydration in the recommended manner.

Yeast Strains

Yeast Strain Comparison Chart (White Labs, Wyeast)

This info was put together by Kristen England.  He says, "I tried to get the exact source of each brewery's yeast and if I was confident I was correct, I put the original brewery.  If I have evidence of a yeast strain but am not 100% confident, I put my idea and a '?'.  If you have any questions, comments or input please let me know."


Kristen England
BJCP Continuing Education Director
education_director@bjcp.org




White Labs

  Name Brewery
WLP001 CaliforniaAle SierraNevada
WLP002 English Ale Fullers
WLP004 Irish StoutGuinness
WLP005 British Ale Ringwood
WLP006 Bedford Ale CharlesWells
WLP007
Dry English Ale
Whitbred - dry
WLP008 East CoastAleSam Adam's
WLP009
Australian Ale Yeast

Coopers
WLP010
Anniversary Ale Blend

WLP001, WLP002, WLP004, WLP810
WLP011
European Ale
Wisenschaftliche Station #338(Munich)
WLP013
London Ale
Worthington White Shield
WLP022 Essex Ale Ridley's Ale near Chelmsford, UK
WLP023
Burton Ale
Henley of Thames (BrakspearBitter)
WLP025 SouthwoldAdnam's?
WLP026 Premiumbitter Marstons
WLP028 EdinburghAle McEwan's
WLP029
German Ale/Kolsch Yeast
PJ Früh, Köln
WLP036
Düsseldorf Alt Yeast
Düsseldorf (Zum Uerige?)
WLP039
Nottingham Ale Yeast
UK, chosen from multistrain - same as Danstar Nottingham
WLP041 Pacific Ale Yeast (Red Hook?)
WLP051 California V AnchorLiberty
WLP060 American Ale Yeast Blend (WLP001, WLP051, WLP810?)
WLP099Super HighGravity Thomas Hardy
WLP300 HefeweizenAle Weihenstephan68
WLP320 AmericanHefeweizen Ale Zum Uerige(through Widmer)
WLP351 Bavarian Weizen Yeast Weihenstephan 175
WLP380 HefeweizenIV AleWeihenstephan66?
WLP400 Belgian WitAle Hoegaarden/Celis
WLP410 Belgian Wit II Moortgat Brouwerij (via Ommegang?)
WLP500Trappist Ale Chimay
WLP510 BastogneBelgian Ale Orval
WLP515 Antwerp Ale Yeast
De Koninck
WLP530 Abbey Ale Yeast
Westmalle
WLP540

Abbey IV Ale Yeast Rochefort
WLP550
Belgian AleYeast Achouffe
WLP565 BelgianSaisonBrasserieDupont (Saison Dupont)
WLP566 Saison II Vieille Provision Saison Dupont
WLP570 BelgianGolden Ale Duvel(Moortgart) via McEwans
WLP575Belgian Style Ale Yeast Blend WLP500, WLP530, WLP550
WLP800 PilsnerLager PilsnerUrquell
WLP802 CzechBudejovice Samsons via Budejovicky Mestansky Pivovar
WLP810 SanFrancisco Lager Anchor Steam
WLP820 Octoberfest/MarzenLagerWeihenstephan 206
WLP830 German Lager Weihenstephan 34/70
WLP833
Bock Lager
Ayinger Brewery
WLP840 AmericanPilsner Budweiser
WLP885Zurich Lager Samichlaus
WLP940 Mexicanlager Grupo Modelo



Wyeast

  Strain Brewery
1007 German Ale Düsseldorf (Im Füchschen?)
1010 American Wheat Päffgen, Köln
1028 London Ale Worthington White Shield
1056 American ale Sierra Nevada (Seibel 96)
1084 Irish aleGuinness
1098 British ale Whitbread - dry
1099 Whitbread ale Whitbread
1187Ringwood ale Pripps Brewery, Sweden (aka 1742 Swedish porter)
1214 Belgian ale Chimay
1272 American ale II Anchor Liberty
1275 Thames Valley ale Henley of Thames (Brakspear Bitter)
1318 London ale IIIBoddingtons
1332 Northwest ale Hales Brewery in Seattle via Gales Brewery UK
1338 European ale Wisenschaftliche Station #338 (Munich)
1388Belgian Strong ale Duvel (Moortgart) via McEwans
1469 West Yorkshire Ale Timothy Taylor
1728 Scottish ale McEwans
1762 Abbey II Rochefort
1968 London ESBFullers
2000 Budvar Lager yeast Budvar
2001 Urquell Lager yeast Pilsner Urquell lager H-strain
2002Gambrinus lager Gambrinus lager H-strain
2007 St Louis lager Budweiser
2035 American lager August Schell
2042 Danish lager Carlsberg
2112 California lagerAnchor
2124 Bohemian lager Weihenstephan 34/70
2206 Bavarian lager Weihenstephan 206
2272North American lager Christian Schmidt (Philadelphia brewery)
2278 Czech Pils Pilsner Urquell-D
2308 Munich lager Wisenschaftliche Station #308 (Munich)
2565 Kölsch Weihenstephan 165, Köln (Päffgen?)
2782 Staropramen lager via Paddock Wood in Canadia
3068 Weihenstephan wheatWeihenstephan 68 (S. delbrueckii single strain)
3463 Forbidden Fruit wheat Hoegaarden (assumed to be from Verboden Vrucht)
3522 Belgian Ardennes Achouffe
3538 Leuven Pale Ale Corsendonk-Bocq
3638 Bavarian Wheat Yeast Weihenstephan 175
3724
Belgian Saison Yeast Saison du Pont
3725
Biere De Garde
Soy-Erezée, Belgium
3726
Farmhouse Ale
Blaugies, Belgium
3787 Trappish High Gravity Westmalle
3864 Canadian/Belgian Ale YeastUnibroue
3942 Belgian Wheat  Esen, Belgium (De Dolle)
3944 Belgian Witbier Hoegaarden/ Celis White


Comparison
WLP vs Wyeast

WhiteLabs Wyeast
WLP001 California Ale Yeast  1056 American Ale Yeast 
WLP002 English Ale Yeast  1968 London ESB
WLP004 Irish Ale Yeast   1084 Irish Ale Yeast 
WLP005 British Ale Yeast  1187 Ringwood Ale Yeast 
WLP007 Dry English Ale Yeast  1098 Whitbread - dry
WLP008 East Coast Ale Yeast n/a
WLP011 European Ale Yeast  1338 European Ale Yeast 
WLP013 London Ale Yeast  1028 London Ale Yeast 
WLP022 Essex Ale Yeast(PS/Mar-Apr)  n/a
WLP023 Burton Ale Yeast  1275 Thames Valley Ale Yeast 
WLP025 Southwold AleYeast(PS/Nov-Dec)  1335 British Ale Yeast II 
WLP026 Premium Bitter Yeast(PS/May-Jun) n/a
WLP028 Edinburgh Scottish AleYeast  1728 Scottish Ale Yeast  
WLP029 German Ale/Kolsch Yeast n/a
WLP033 Klassic Ale Yeast  n/a
WLP036  Düsseldorf Alt Yeast n/a
WLP051 California V Ale Yeast  1272 American Ale YeastII 
WLP099 Super High Gravity AleYeast n/a
WLP300 Hefeweizen Ale Yeast  3068 Weihenstephan Weizen Yeast 
WLP320 American Hefeweizen AleYeast  n/a
WLP351 Bavarian Weizen Yeast 3638 Bavarian Wheat Yeast 
WLP380 Hefeweizen IV Ale Yeast  3333 GermanWheat Yeast 
WLP400 BelgianWit Ale Yeast  3944 Belgian Witbier Yeast
WLP410 BelgianWit II Yeast  n/a
WLP500 Trappist Ale Yeast  1214 Belgian Ale Yeast
WLP510 Belgian Bastone AleYeast   n/a
WLP530 Abbey Ale Yeast 3787 Trappist High Gravity
WLP540 Abbey IV Ale Yeast  1762 Abbey II
WLP550 Belgian Ale Yeast  3522 Belgian Ardennes
WLP565 Saison Ale Yeast  3724 Belgian Saison Yeast
WLP566 Saison II n/a
WLP570 Belgian Golden Ale Yeast  1388 Belgian Strong Ale Yeast 
WLP720 Sweet Mead /Wine Yeast  3463 Forbidden Fruit Yeast 
WLP800 Pilsner Lager Yeast  2001 Urquell
WLP802 Czech Budejovice LagerYeast n/a
WLP810 San Francisco LagerYeast  2112 California Lager Yeast 
WLP820 Oktoberfest Lager Yeast  2206 Bavarian Lager Yeast 
WLP830 German Lager Yeast  2124 Bohemian Lager Yeast
WLP833 German Bock Yeast n/a
WLP838 SouthernGerman LagerYeast  2308 Munich Lager Yeast 
WLP840 American Pilsner LagerYeast  2007 Pilsen Lager Yeast  
WLP885 Zurich Lager Yeast  n/a
WLP920 Old Bavarian Lager Yeast 2247 European Lager Yeast 
WLP940 Mexican LagerYeast  n/a


Wyeast vs WLP

WyeastWhite Labs
1007 German Ale Yeast   n/a
1010 American Wheat  n/a
1028 London Ale Yeast WLP013 London Ale Yeast 
1056 American Ale Yeast  WLP001 California Ale Yeast 
1084 Irish Ale Yeast  WLP004 Irish Ale Yeast  
1098 British Ale Yeast   WLP007 EnglishDry
1099 Whitbread Ale Yeast  n/a
1187 Ringwood Ale Yeast  WLP005 British Ale Yeast 
1214 Belgian Ale Yeast  WLP500 Trappistale
1272 American Ale Yeast II WLP051 California V Ale Yeast 
1275 Thames Valley Ale Yeast  WLP023 Burton Ale Yeast 
1318 London Ale Yeast III   n/a
1332 Northwest Ale Yeast n/a
1335 British Ale Yeast II  WLP025 Southwold Ale Yeast(PS/Nov-Dec) 
1338 European Ale Yeast  WLP011 European Ale Yeast 
1388 Belgian Strong Ale Yeast WLP570 Belgian Golden Ale Yeast 
1728 Scottish Ale Yeast   WLP028 Edinburgh Scottish Ale Yeast 
1762 Belgian Abbey YeastII  WLP540 Abbey IV Ale Yeast
1968 London ESB Ale Yeast  WLP002 English Ale Yeast
2001 Pilsen Lager Yeast   WLP800 Pilsner Lager Yeast 
2007 Pilsen Lager Yeast   WLP840 American Pilsner LagerYeast 
2035 American Lager Yeast  n/a
2112 California Lager Yeast  WLP810 San Francisco Lager Yeast 
2124 Bohemian Lager Yeast  WLP830 German Lager Yeast 
2206 Bavarian Lager Yeast  WLP820 Oktoberfest Lager Yeast 
2247 European Lager Yeast  WLP920 Old Bavarian Lager Yeast 
2272 North American Lager Yeast  WLP840 American Pilsner Lager Yeast 
2278 Czech Pils Yeast  n/a
2308 Munich Lager Yeast WLP838 Southern German Lager Yeast 
2565 Kolsch Yeast   n/a
3068 Weihenstephan Weizen Yeast  WLP300 Hefeweizen Ale Yeast 
3333 GermanWheat Yeast  WLP380 Hefeweizen IV Ale Yeast 
3463 Forbidden Fruit Yeast WLP720 Sweet Mead /Wine Yeast 
3522 Belgian Ardennes Yeast  WLP550 Belgian Ale Yeast 
3638 Bavarian Wheat Yeast  WLP351 Bavarian Weizen Yeast
3724 Belgian Saison Yeast
WLP565 Saison Ale Yeast
3725 Biere De Garde
n/a 
3726 Farmhouse Ale
n/a 
3787 Trappist High Gravity WLP530 Abbey Ale Yeast
3942 Belgian Wheat Yeast  n/a
3944 Belgian Witbier Yeast  WLP400 BelgianWit Ale Yeast 
n/aWLP003 German Ale II Yeast(PS/May-Jun) 
n/a WLP008 East Coast Ale Yeast 
n/a WLP022 Essex Ale Yeast (PS/Mar-Apr)  
n/aWLP026 Premium Bitter Yeast (PS/May-Jun) 
n/a WLP033 Klassic Ale Yeast  
n/a WLP099 Super High Gravity Ale Yeast 
n/a WLP833 German Bock Yeast 
n/a WLP885 Zurich Lager Yeast 
n/aWLP940 Mexican LagerYeast 


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