Liquid Yeast Varieties

13th November 2013 Shiny

Ales:

Name	Attenuation	Flocculation	Temperature Range	Alcohol Tolerance	Description	Possible Substitutes
1007 – German Ale™	73-77%	Low	13-20°C	High	A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.	WLP036 Düsseldorf Alt Yeast
1028 – London Ale™	73-77%	Medium to Low	15-22°C	High	A rich, minerally profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.	WLP013 London Ale Yeast
1056 – American Ale™	73-77%	Medium to Low	15-22°C	High	Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers.	WLP001 California Ala/Safale US-05
1084 – Irish Ale™	71-75%	Medium	16-22°C	High	This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).	WLP004 Irish Ale Yeast
1098 – British Ale™	73-75%	Medium	18-22°C	High	This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, slightly tart, fruity and well balanced. Beers will finish clean and neutral. Ferments well down to 64°F (18°C).	WLP007 English Dry/Safale S-04
1099 – Whitbread Ale™	68-72%	Medium to High	18-24°C	High	A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.	WLP017 Whitbread Ale Yeast
1187 – Ringwood Ale™	68-72%	High	18-23°C	High	A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete.	WLP005 British Ale Yeast
1272 – American Ale II™	72-76%	Medium to High	15-22°C	High	With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.	WLP051 California V Ale Yeast
1275 – Thames Valley Ale™	77%	Medium to Low	16-22°C	High	This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.	WLP023 Burton Ale Yeast
1318 – London Ale III™	71-75%	High	18-23°C	High	Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.
1332 – Northwest Ale™	67-71%	High	18-24°C	High	One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity.
1335 – British Ale II™	73-76%	High	17-24°C	High	A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.	WLP025 Southwold Ale Yeast
1450 – Denny’s Favorite 50	74-76%	Low	15-21°C	High	This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.
1469 – West Yorkshire Ale	67-71%	High	18-22°C	High	This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.	WLP037 Yorkshire Square Ale Yeast
1728 – Scottish Ale™	69-73%	High	13-24°C	High	Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile.	WLP028 Edinburgh Scottish Ale Yeast
1968 – London ESB Ale™	67-71%	High	18-22°C	High	A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.	WLP002 English Ale Yeast
2565 – Kölsch™	73-77%	Low	13-21°C	High	This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers.	WLP029 German Ale/ Kölsch Yeast
WLP001 California Ale Yeast	73-80%	Medium	20-23°C	High	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.	1056 American Ale Yeast/Safale US-05
WLP002 English Ale Yeast	63-70%	Very High	18-20°C	Medium	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.	1968 London ESB/Safale S-04
WLP003 German Ale Yeast II	73-80%	Medium	18-21°C	Medium	Good for Kölsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029.	2575PC Kolsch II
WLP004 Irish Ale Yeast	69-74%	Medium to High	18-20°C	Medium-High	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.	1084 Irish Ale Yeast
WLP005 British Ale Yeast	67-74%	High	18-21°C	Medium	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.	1187 Ringwood Ale Yeast
WLP006 Bedford British Ale Yeast	72-80%	High	18-21°C	Medium	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.
WLP007 Dry English Ale Yeast	70-80%	Medium to High	18-21°C	Medium-High	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.	1098 Whitbread – Dry/Safale S-04
WLP008 East Coast Ale Yeast	70-75%	Medium to Low	20-23°C	Medium	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.
WLP009 Australian Ale Yeast	70-75%	High	18-21°C	Medium	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.
WLP011 European Ale Yeast	65-70%	Medium	18-21°C	Medium	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.	1338 European Ale Yeast
WLP013 London Ale Yeast	67-75%	Medium	19-22°C	Medium	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.	1028 London Ale Yeast
WLP017 Whitbread Ale Yeast	67-73%	High	19-21°C	Medium	Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.	1099 Whitbread Ale
WLP022 Essex Ale Yeast	71-76%	Medium to High	19-21°C	Medium	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.
WLP023 Burton Ale Yeast	69-75%	Medium	20-23°C	Medium	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.	1275 Thames Valley Ale Yeast
WLP025 Southwold Ale Yeast	68-75%	Medium	19-21°C	Medium	From Suffolk county, England. This yeast produces complex fruit, citrus, and spicy flavors. Great for British bitters and pale ales. Slight sulfur is produced during fermentation, which will disappear with aging.	1335 British Ale Yeast II
WLP026 Premium Bitter Ale Yeast	70-75%	Medium	19-21°C	Medium	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.
WLP028 Edinburgh Scottish Ale Yeast	70-75%	Medium	18-21°C	Medium-High	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.	1728 Scottish Ale Yeast
WLP029 German Ale/ Kölsch Yeast	72-78%	Medium	18-21°C	Medium	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.
WLP033 Klassic Ale Yeast	66-74%	Medium	19-21°C	Medium	Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales.
WLP036 Dusseldorf Alt Yeast	65-72%	Medium	18-21°C	Medium	Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.	1007 German Ale
WLP037 Yorkshire Square Ale Yeast	68-72%	High	18-21°C	Medium-High	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.
WLP039 East Midlands Ale Yeast	73-82%	Medium to High	19-21°C	Medium	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.
WLP041 Pacific Ale Yeast	65-70%	High	18-21°C	Medium	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.
WLP051 California Ale V Yeast	70-75%	Medium to High	19-21°C	Medium-High	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.	1272 American Ale YeastII
WLP060 American Ale Yeast Blend	72-80%	Medium	20-22°C	Medium-High	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.
WLP072 French Ale	68-75%	Medium to High	17-23°C	Medium	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
WLP080 Cream Ale Yeast Blend	75-80%	Medium	18-21°C	Medium-High	This 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.
WLP085 English Ale Blend	69-76%	Medium to High	20-22°C	Medium	A blend of British ale yeast strains, designed to add complexity to your ale. Moderate fruitiness and mineral-like, with little to no sulfur. Drier than WLP002 and WLP005, but with similar flocculation properties. Good yeast blend for English Pale Ale, Bitter, Porter, Stout, and India Pale Ale.
WLP090 San Diego Super Yeast	76-83%	Medium to High	18-20°C	High	A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.
WLP099 Super High Gravity Ale Yeast	>80%	Medium	18-21°C	Very High	Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.

Speciality/Belgian:

Name	Attenuation	Flocculation	Temperature Range	Alcohol Tolerance	Description	Possible Substitutes
1010 – American Wheat™	74-78%	Low	14-23°C	High	A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers when a low ester profile is desirable.	WLP320 American Hefeweizen Ale Yeast
1214 – Belgian Abbey™	74-78%	Medium to Low	20-24°C	High	A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.	WLP500 Trappist Ale
1388 – Belgian Strong Ale™	74-78%	Low	18-27°C	High	The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. It may continue to produce CO2 for an extended period after packaging or collection.	WLP570 Belgian Golden Ale Yeast
1762 – Belgian Abbey II™	73-77%	Medium	18-24°C	High	An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.	WLP540 Abbey IV Ale Yeast
3056 – Bavarian Wheat Blend™	73-77%	Medium	18-23°C	High	This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain.
3068 – Weihenstephan Weizen™	73-77%	Low	18-24°C	High	The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.	WLP300 Hefeweizen Ale Yeast
3333 – German Wheat™	70-76%	High	17-24°C	High	A highly flocculent German wheat beer strain that is the perfect choice for use in Kristallweizen. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics similar to the popular Wyeast 3068. However, this strain will sediment rapidly, resulting in bright beer without filtration. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Sulfur is commonly produced, but will dissipate with conditioning.	WLP380 Hefeweizen IV Ale Yeast
3463 – Forbidden Fruit™	72-76%	Low	17-24°C	High	A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.
3522 – Belgian Ardennes™	72-76%	High	18-24°C	High	One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes; with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.	WLP550 Belgian Ale Yeast
3638 – Bavarian Wheat™	70-76%	Low	18-24°C	High	A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.	WLP351 Bavarian Weizen Yeast
3711 – French Saison	73-83%	Low	18-24°C	High	A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.
3724 – Belgian Saison™	76-80%	Low	21-35°C	High	This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures at least 90°F (32°C) or the use of a secondary strain can accelerate attenuation.	WLP565 Saison Ale Yeast
3787 – Trappist High Gravity™	74-78%	Medium	18-25°C	High-Very High	A classic strain selection for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “House” strain.	WLP530 Abbey Ale Yeast
3942 – Belgian Wheat™	72-76%	Medium	18-23°C	High	Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.
3944 – Belgian Witbier™	72-76%	Medium	16-24°C	High	This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.	WLP400 BelgianWit Ale Yeast
WLP300 Hefeweizen Ale Yeast	72-76%	Low	20-22°C	Medium	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.	3068 Weihenstephan Weizen Yeast
WLP320 American Hefeweizen Ale Yeast	70-75%	Low	18-21°C	Medium	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.	1010 American Wheat Yeast
WLP351 Bavarian Weizen Yeast	73-77%	Low	19-21°C	Medium	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.”	3638 Bavarian Wheat Yeast
WLP380 Hefeweizen IV Ale Yeast	73-80%	Low	19-21°C	Medium	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.	3333 GermanWheat Yeast
WLP400 Belgian Wit Ale Yeast	74-78%	Low to Medium	19-23°C	Medium	Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.	3944 Belgian Witbier Yeast
WLP410 Belgian Wit II Ale Yeast	70-75%	Low to Medium	19-23°C	Medium	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.
WLP500 Trappist Ale Yeast	75-80%	Medium to Low	18-22°C	High	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.	1214 Belgian Ale Yeast
WLP510 Belgian Bastogne Ale Yeast	74-80%	Medium	19-22°C	High	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.
WLP515 Antwerp Ale Yeast	73-80%	Medium	19-21°C	Medium	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.
WLP530 Abbey Ale Yeast	75-80%	Medium to High	19-22°C	High	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.	3787 Trappist High Gravity
WLP540 Abbey IV Ale Yeast	74-82%	Medium	19-22°C	High	An authentic Trappist style yeast. Use for Belgian style ales, dubbels, trippels, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).	1762 Abbey II
WLP545 Belgian Strong Ale Yeast	78-85%	Medium	19-22°C	High	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.
WLP550 Belgian Ale Yeast	78-85%	Medium	20-26°C	Medium-High	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.	3522 Belgian Ardennes
WLP565 Belgian Saison I Yeast	65-75%	Medium	20-24°C	Medium	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.	3724 Belgian Saison Yeast
WLP566 Belgian Saison II Yeast	78-85%	Medium	20-26°C	Medium	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.
WLP568 Belgian Style Saison Ale Yeast Blend	70-80%	Medium	21-27°C	Medium	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.
WLP570 Belgian Golden Ale Yeast	73-78%	Low	20-24°C	High	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.	1388 Belgian Strong Ale Yeast
WLP575 Belgian Style Ale Yeast Blend	74-80%	Medium	20-24°C	Medium-High	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’.
WLP585 Belgian Saison III	70-74%	Low to Medium	20-24°C	Medium	Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.

Lager:

Name	Attenuation	Flocculation	Temperature Range	Alcohol Tolerance	Description	Possible Substitutes
2000 – Budvar Lager™	71-75%	Medium to High	9-13°C	High	The Budvar strain has a nice malty nose with subtle fruit tones and a rich malt profile on the palate. It finishes malty but dry, well balanced and crisp. Hop character comes through in the finish.	WLP802 Czech Budejovice Lager Yeast
2001 – Urquell Lager™	72-76%	Medium to High	9-13°C	High	With a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character. It has a very clean and neutral finish.	WLP800 Pilsner Lager Yeast
2007 – Pilsen Lager™	71-75%	Medium	9-13°C	High	Wyeast 2007 is the classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America.	WLP840 American Pilsner Lager Yeast
2035 – American Lager™	73-77%	Medium	9-14°C	High	A complex and aromatic strain that can be used for a variety of lager beers. This strain is an excellent choice for Classic American Pilsner beers.	WLP840 American Lager Yeast
2042 – Danish Lager™	73-77%	Low	8-13°C	High	This yeast is a good choice for Dortmund-style lagers. It will ferment crisp and dry with a soft, rounded profile that accentuates hop characteristics.	WLP850 Copenhagen Lager Yeast
2112 – California Lager™	67-71%	High	14-20°C	High	This strain is particularly well suited for producing 19th century-style West Coast beers with woody/minty hop flavor. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.	WLP810 San Francisco Lager Yeast
2124 – Bohemian Lager™	67-71%	Medium to Low	8-22°C	High	This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete.	WLP830 German Lager/Saflager 34/70
2206 – Bavarian Lager	67-71%	Medium to High	8-14°C	High	Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and dopplebocks. A thorough diacetyl rest is recommended after fermentation is complete.	WLP820 Oktoberfest Lager Yeast
2278 – Czech Pils™	70-74%	Medium to High	10-14°C	High	Originating from the home of great Pilsners in the Czech Republic, this classic Pilsner strain will finish dry and malty. It is the perfect choice for Pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning.
2308 – Munich Lager™	70-74%	Medium	9-13°C	High	This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete.	WLP838 Southern German Lager Yeast
2633 – Octoberfest Lager Blend™	70-74%	Medium to Low	9-14°C	High	This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production.
WLP800 Pilsner Lager Yeast	72-77%	Medium to High	10-13°C	Medium	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.	2001 Urquell
WLP802 Czech Budejovice Lager Yeast	75-80%	Medium	10-13°C	Medium-High	Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.
WLP810 San Francisco Lager Yeast	65-70%	High	14-18°C	Medium	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.	2112 California Lager Yeast
WLP815 Belgian Lager Yeast	72-78%	Medium	10-12°C	Medium-High	Clean, crisp European lager yeast with low sulfur production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.
WLP820 Oktoberfest/Märzen Lager Yeast	65-73%	Medium	11-14°C	High	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.	2206 Bavarian Lager Yeast
WLP830 German Lager Yeast	74-79%	Medium	10-13°C	Medium	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.	2124 Bohemian Lager/Saflager 34/70
WLP833 German Bock Lager Yeast	70-76%	Medium	9-13°C	Medium-High	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, Doppelbocks, 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.	2487 Hella-Bock
WLP835 German Lager X	70-76%	Medium	10-13°C	Medium-High	Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with low sulfur production and low esters. It is a great choice for styles like traditional Helles, Oktoberfest, Bock, and Dunkel.
WLP838 Southern German Lager Yeast	68-76%	Medium to High	10-13°C	Medium	This yeast is characterized by a malty finish and balanced aroma. It is a strong fermenter, produces slight sulfur, and low diacetyl.	2308 Munich Lager Yeast
WLP840 American Lager Yeast	75-80%	Medium	10-13°C	Medium	This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.	2007 Pilsen Lager Yeast
WLP850 Copenhagen Lager Yeast	72-78%	Medium	10-14°C	Medium	Clean, crisp north European lager yeast. Not as malty as the southern European lager yeast strains. Great for European style pilsners, European style dark lagers, Vienna, and American style lagers.
WLP860 Munich Helles Yeast	68-72%	Medium	9-11°C	Medium	This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it’s great for a variety of lager styles ranging from Helles to Rauchbier.
WLP862 Cry Havoc	66-70%	Medium to Low	13-14°C	Medium	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.
WLP885 Zurich Lager Yeast	70-80%	Medium	10-13°C	Very High	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.
WLP920 Old Bavarian Lager Yeast	66-73%	Medium	10-13°C	Medium-High	From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.	2247 European Lager Yeast
WLP925 HP Lager Yeast	73-82%	Medium	17-20°C	Medium	Use to ferment lager beer in one week! Ferment at room temperature 62-68°F) under 1.0 bar (14.7 PSI) until final gravity is obtained, generally in one week. Lager the beer at 35°F, 15 PSI, for 3-5 days, to condition. Sulfur production is strong first 2 days, then disappears by day 5. Do not need to carbonate, since at 1 bar entire time.
WLP940 Mexican Lager Yeast	70-78%	Medium	10-13°C	Medium	From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers.

Brettanomyces and Bacteria:

Name	Attenuation	Flocculation	Temperature Range	Alcohol Tolerance	Description
3278 – Belgian Lambic Blend™	70-80%	Variable	17-24°C	Medium	This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.
5112 – Brettanomyces bruxellensis™	60-75%	Medium	15-24°C	Very High	This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.
5335™ – Lactobacillus	N/A	N/A	15-35°C	High	Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.
5526 – Brettanomyces lambicus™	Very High	Medium	15-24°C	High	This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.
5733 – Pediococcus™	N/A	N/A	15-35°C	High	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. Acid production will increase with storage time. It may also cause “ropiness” and produce low levels of diacetyl with extended storage time.
WLP630 Berliner Weisse Blend	73-80%	Medium	20-22°C	Medium-High	A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.
WLP644 Brettanomyces bruxellensis Trois	>85%	Low	21-29°C	Medium-High	This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.
WLP645 Brettanomyces claussenii	N/A	N/A	N/A	N/A	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	N/A	N/A	N/A	N/A	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	N/A	N/A	N/A	N/A	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	N/A	N/A	N/A	N/A	A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
WLP665 Flemish Ale Blend	80-85%	Low to Medium	20-27°C	Low-Medium	Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix.
WLP670 American Farmhouse Blend	75-82%	Medium	20-22°C	Medium-High	Inspired by local American brewers crafting semi- traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers.
WLP675 Malolactic Bacteria	N/A	N/A	N/A	N/A	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.
WLP677 Lactobacillus Bacteria	N/A	N/A	N/A	N/A	This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.

Wine/Mead/Cider:

Name ▾	Attenuation	Flocculation	Temperature Range	Alcohol Tolerance	Description
WLP700 Flor Sherry Yeast	>80%	N/A	>21°C	Very High	This yeast develops a film (flor) on the surface of the wine. Creates green almond, granny smith and nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles. For use in secondary fermentation. Slow fermenter.
WLP705 Sake Yeast	>80%	N/A	>21°C	Very High	For use in rice based fermentations. For sake, use this yeast in conjunction with koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance.
WLP707 Pinot Noir Yeast	>80%	N/A	>21°C	Very High	Isolated from Pinot Noir grapes by White Labs in Davis, CA. This strain produces fruity and complex aromas, and is an ideal choice for hardy red wine varieties, as well as aromatic white wines such as Chardonnay. This strain is reliable for difficult fermentations.
WLP715 Champagne Yeast	>80%	Low	21-24°C	Very High	Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral.
WLP718 Avize Wine Yeast	>80%	Low	16-32°C	Very High	Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.
WLP720 Sweet Mead/Wine Yeast	<75%	Low	21-24°C	Very High	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.
WLP727 Steinberg-Geisenheim Wine Yeast	>80%	Low	10-32°C	Very High	German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewürztraminer. Moderate fermentation characteristics and cold tolerant.
WLP730 Chardonnay White Wine Yeast	>80%	Low	10-32°C	Very High	Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate.
WLP735 French White Wine Yeast	>80%	Low	16-32°C	Very High	Classic yeast for white wine fermentation. Slow to moderate fermenter and foam producer. Gives an enhanced creamy texture.
WLP740 Merlot Red Wine Yeast	>80%	Low	16-32°C	Very High	Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is well suited for Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon.
WLP749 Assmanshausen Wine Yeast	>80%	Low	10-32°C	Very High	German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermenter which is cold tolerant.
WLP750 French Red Wine Yeast	>80%	Low	16-32°C	Very High	Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile.
WLP760 Cabernet Red Wine Yeast	>80%	Low	16-32°C	Very High	High temperature tolerance. Moderate fermentation speed. Excellent for full-bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc.
WLP770 Suremain Burgundy Wine Yeast	>80%	Low	16-32°C	Very High	Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production.
WLP775 English Cider Yeast	>80%	Medium	20-24°C	Very High	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.