1007 German Ale
Ferments dry and crisp, leaving a complex but mild flavor. Produces an
extremely rocky head and ferments well down to 55°F. Flocculation - low;
apparent attenuation - 73 - 77%. (55-66°F)
1028 London Ale
Rich, minerally profile, bold and crisp, with some diacetyl production.
Flocculation - medium; apparent attenuation - 73-77%. (60-72°F)
1056 American Ale
Used commercially for several classic American Ales, this strain ferments
dry, finishes soft, smooth and clean, and is very well balanced. Flocculation -
low to medium; apparent attenuation - 73-77%. (60-72°F)
1084 Irish Ale
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth,
soft and full bodied. Flocculation - medium; apparent attenuation - 71-75%.
(62-72°F)
1098 British Ale
From Whitbread. Ferments dry and crisp, slightly tart, fruity and
well-balanced. Ferments well down to 65°F. Flocculation - medium;
apparent attenuation - 73-75%. (64-72°F)
1214 Belgian Abbey
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Flocculation - medium; apparent attenuation - 72-76% (58-68°F)
1338 European Ale
From Wissenschaftliche in Munich. Full bodied complex strain finishing
very malty. Produces a dense, rocky head during fermentation. Flocculation -
high; apparent attenuation - 67-71%. (60-72°F)
1728 Scottish Ale
Rich, smokey, peaty character ideally suited for scottish style ales,
smoked beers and high gravity ales. Flocculation - high; apparent attenuation -
69-73%. (55-70°F)
1968 London ESB Ale
Highly flocculant ale yeast with rich, malty character and balanced
fruitiness. High degree of flocculation makes this an excellent strain for
cask-conditioned Ales. Flocculation - high; apparent attenuation - 67-71%.
(64-72°F)
3056 Bavarian Wheat
Blend of top-fermenting strains producing mildly estery and phenolic wheat
beers. Flocculation - medium; apparent attenuation - 73-77%. (64-70°F)
3068 Weihenstepan Wheat
Saccharomyce delbruckii single strain culture for German wheat beers.
Flocculation - low; apparent attenuation - 73-77% (64-70°)
3278 Brettanomyces bruxellensis blend
Belgian Lambic style yeast with rich, earthy, odiferious character and
acidic finish. Flocculation - low to medium; apparent attenuation 71-75%.
(65-75°F)
3944 Belgian White Beer
Slight phenolic character for classic Belgian styles including grand cru.
Alcohol tolerant. Flocculation - medium; apparent attenuation - 72-76%
(60-68°F)
2007 Pilsen Lager
A classic American pilsner strain, sturdy and simple to use. Ferments dry
and crisp. Flocculation - medium; apparent attenuation - 71-75%. (48-56°F)
2035 American Lager
Not a pilsener strain. Bold, complex and woody, producing a slight
diacetyl. Reportedly used in New Ulm, MN. Flocculation - medium; apparent
attenuation - 73-77%. (48-58°F)
2042 Danish Lager
Rich, crisp and dry. Soft, light profile which accentuates hop
characteristics. Flocculation- low; apparent attenuation - 73-77%. (46-56°F)
2112 California Lager
Retains Lager characteristics at temperatures up to 65°F, and
produces malty, brilliantly-clear beers. Flocculation - high; apparent
attenuation - 67-71%. (58-68°F)
2124 Bohemian Lager yeast
A pilsner yeast from the Czech Republic. Ferments clean and malty, with
rich residual maltiness in full gravity pilsners. Flocculation - medium;
apparent attenuation - 69-73%. (46-54°F)
2206 Bavarian Lager yeast
Used by many German breweries to produce rich, full-bodied, malty beers.
Flocculation - medium; apparent attenuation - 73-77%. (48-58°F)
2278 Czech Pils
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%. (46-54°F)
2308 Munich Lager
W308 strain from Munich. Very smooth, well-rounded and full-bodied.
Flocculation - medium; apparent attenuation - 73-77%. (48-56°F)
2565 Kolsch
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%(56-64°F)
Wyeast Laboratories have come out with a number of new liquid yeast strains. Now more than ever you can find a yeast for the particular beer style you're brewing.
1272 American Ale II
Fruiter and more flocculant than 1056 (Attenuation 72-76%, flocculation
high)
1275 Thames Valley Ale
Produces classic British bitters, rich complex flavor profile.
(Attenuation 72-76%, flocculation medium)
1318 London Ale III
From traditional London brewery with great malt and hop profile.
(Attenuation 71-75%, flocculation high)
1335 British Ale II
Typical of British ale fermentation profile with good flocculating and malt
flavor characteristics. (Attenuation 73-76%, flocculation high)
1388 Belgian Strong Ale
Neutral flavor yeast with moderate to high alcohol tolerance. (Attenuation
73-77%, flocculation low)
1742 Swedish Porter
Stark beer nordic style yeast of unknown origin. (Attenuation 69-73%,
flocculation medium)
1762 Belgian Abbey II
High gravity yeast with distinct solventy flavor profile. (Attenuation
73-77%, flocculation high)
2247 Danish Lager II
Clean dry flavor profile often used in aggressively hopped pilsners.
(Attenuation 73-77%, flocculation low)
2272 North American Lager
Tradition culture of North American Lagers and light pilsners. Flocculates
well. (Attenuation 70-76%, flocculation high)
3333 German Wheat
Subtle flavor profile for wheat yeast with classic weisse profile.
(Attenuation 70-76%, flocculation high)
3787 Trappist High Gravity
Robust top cropping yeast with phenolic character. Alcohol tolerance to
12%. Ideal for Biere de Garde. (Attenuation 75-80%, flocculation medium)
3942 Belgian Wheat
Estery low phenol producing yeast from a small Belgian brewery.
(Attenuation 72-76%, flocculation medium)