| WY1007 |
German Ale yeast |
Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55o F. Flocculation low; apparent attenuation 73-77%. (55-66o F)
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| WY1010 |
American Wheat yeast |
A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style. Flocculation low, apparent attenuation 74-78%. (58-74o F)
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| WY1028 |
London Ale yeast |
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Flocculation medium; apparent attenuation 73-77%. (60-72o F)
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| WY1056 |
American Ale yeast |
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced. Flocculation low to medium; apparent attenuation 73-77%. (60-72o F)
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| WY1084 |
Irish Ale yeast |
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied. Flocculation medium; apparent attenuation 71-75%. (62-72o F)
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| WY1098 |
British Ale yeast |
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65oF. Flocculation medium; apparent attenuation 73-75%. (64-72o F)
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| WY1099 |
Whitbread Ale yeast |
A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculant. Clears well without filtration. Flocculation high; apparent attenuation 68-72%. (64-75o F)
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| WY1187 |
Ringwood Ale yeast |
Notorious Yeast of European origin with unique fermentation and flavor charateristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete. Flocculation high; apparent attenuation 68-72%. (64-74o F)
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| WY1214 |
Belgian Ale yeast |
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery. Flocculation medium; apparent attenuation 72-76%. (58-68o F)
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| WY1272 |
American Ale yeast ll |
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish. Flocculation high; apparent attenuation 72-76%. (60-72o F)
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| WY1275 |
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%. (62-72o F)
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| WY1318 |
London Ale yeast lll |
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%. (64-74o F)
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| WY1332 |
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%. (65-75o F)
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| WY1335 |
British Ale yeast ll |
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%. (63-75o F)
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| WY1338 |
European Ale yeast |
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation. Flocculation high; apparent attenuation 67-71 %. (62-72o F)
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| WY1388 |
Belgian Strong Ale yeast |
Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. Flocculation low; apparent attenuation 73-77%. (65-75o F)
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| WY1728 |
Scottish Ale yeast |
Ideally suited for Scottish-style ales, and high gravity ales of all types. Flocculation high; apparent attenuation 69-73%. (55-70o F)
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| WY1762 |
Belgian Abbey Yeast II |
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish. Flocculation medium; apparent attenuation 73-77%. (65-75o F)
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| WY1968 |
London ESB Ale yeast |
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. Flocculation high; apparent attenuation 67-71%. (64-72o F)
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| WY2565 |
Kolsch yeast |
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures. Flocculation low; apparent attenuation 73-77%. (56-64o F)
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| WY2007 |
Pilsen Lager yeast |
A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Flocculation medium; apparent attenuation 71-75%. (48-56º F)
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| WY2035 |
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)
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| WY2042 |
Danish Lager yeast |
Rich, dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics. Flocculation low; apparent attenuation 73-77%. (46-56o F)
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| WY2112 |
California Lager yeast |
Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65o F, and produces malty, brilliantly-clear beers. Flocculation high; apparent attenuation 67-71 %. (58-68o F)
|
| WY2124 |
Bohemian Lager yeast |
A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners. Flocculation medium; apparent attenuation 69-73%. (48-58o F)
|
| WY2206 |
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%. (46-58o F)
|
| WY2247 |
European Lager yeast ll |
Clean dry flavor profile often used in aggressively hopped pilsner. Mild aromatics, slight sulpher production, dry finish. Flocculation low; apparent attenuation 73-77%. (46-56o F)
|
| WY2272 |
North American Lager yeast |
Traditional culture of North American and Canadian lager and light pilsners. Malty finish. Flocculation high; apparent attenuation 70-76%. (48-56o F)
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| WY2278 |
Czech Pils yeast |
Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and bock beers. Sulfur produced during fermentation dissipates with conditioning. Flocculation medium to high; apparent attenuation 70-74%. (48-58o F)
|
| WY2308 |
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. Flocculation medium; apparent attenuation 73-77%. (48-56o F)
|
| WY3333 |
German Wheat yeast |
Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate. Flocculation high; apparent attenuation 70-76%. (63-75o F)
|
| WY3463 |
Forbidden Fruit yeast |
From classic Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Seasonal availability. Flocculation low; apparent attenuation 73-77%. (63-76o F)
|
| WY3522 |
Belgian Ardennes yeast |
One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character. Flocculation high; apparent attenuation 72-76%. (65-85o F)
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| WY3638 |
Bavarian Wheat yeast |
Top cropping hefeweisen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloveness. Flocculation low; apparent attenuation 70-76%. (64-75o F)
|
| WY3787 |
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. Flocculation medium; apparent attenuation 75-80%. (64-78o F)
|
| WY3942 |
Belgian Wheat yeast |
Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish. Flocculation medium; apparent attenuation 72-76%. (64-74o F)
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| WY3944 |
Belgian Witbier yeast |
A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant. Flocculation medium; apparent attenuation 72-76%. (62-75o F)
|
| WY3278 |
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. Flocculation low to medium; apparent attenuation 65-75%. (63-75o F)
|
| WY3112 |
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. Flocculation medium; apparent attenuation low. (60-75o F)
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| WY3526 |
Brettanomyces lambicus |
Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with disticnt 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. Flocculation medium; apparent attenuation low. (60-75o F)
|
| WY4335 |
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. (60-95o F)
|
| WY4733 |
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.
|
| WY1087 |
Wyeast Ale blend |
A blend of the best ale strains to provide quick starts, good flavor and good flocculation. The profile of these strains provides a balanced finish for British and American style ales. Apparent attenuation 71-75%. (64-72o F)
|
| WY2178 |
Wyeast Lager blend |
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)
|
| WY3056 |
Bavarian Wheat yeast |
Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. Flocculation medium; apparent attenuation 73-77%. (64-74o F)
|
| Oberon |
Yeast from Bells Oberon bottle |
Bells uses a different yeast to bottle condition their beers than they do for their fermentation. Do not try to reuse yeast from Bells' bottles as it will NOT provide a good tasting yeast.
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