Yeast Strains
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White Labs Liquid Pitchable Brewer's Yeast
Ale Yeasts
California001-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
English002- A classic ESB strain from one of England’s largest independent breweries. This yeast will leave a beer very clear, with some residual sweetness.
Attenuation: 63-70%
Flocculation: Very High
Optimum Fermentation Temperature: 65-68°F
Alcohol Tolerance: Medium
Irish004- 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
British005- 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
Dry English007- 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
Burton023- 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
Super High Gravity099- 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
Lager Yeasts
Pilsner800- 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
Czech Budejovice802- 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
San Francisco810- 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
Alcohol Tolerance: Medium-High
Belgian Yeasts
Hefewiezen300- 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
American Hefeweizen320- 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
Belgian Wit400- 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
Abbey530-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
Belgian Saison565- 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
Wine, Mead, and Cider Yeasts
Champagne715- 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
Cider775- 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
Wyeast Strains
1010American Wheat- A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable.
Flocculation: Low
Attenuation: 74-78%
Temperature Range: 58-74° F (14-23° C)
Alcohol Tolerance: approximately 10% ABV
1056American Ale- Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool (60-66F, 15-19C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill.
Flocculation: Medium-Low
Attenuation: 73-77%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10% ABV
1028London-Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style.
Flocculation: Medium-Low
Attenuation: 73-77%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10%ABV
1084Irish Ale- This yeast ferments well in dark roast worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced with fermentation temperatures above 64 degrees F (18 C). Flocculation is low to moderate.
Flocculation: Medium
Attenuation: 71-75%
Temperature Range: 62-72F, 16-22C
Alcohol Tolerance: 10% ABV
1098British Ale- Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well balanced. Ferments well down to 65°F (18°C).
Flocculation: Medium-High
Attenuation: 73-75%
Temperature Range: 64-72 F, 18-22C
Alcohol Tolerance: 10% ABV
1099Whitbread Ale- A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculent. Low fermentation temperatures will produce a clean finish with a very low ester profile.
Flocculation: High
Attenuation: 68-72%
Temperature Range: 64-75F, 18-24C
Alcohol Tolerance: 10% ABV
1214Belgian Ale- Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. This strain can be slow to start.
Flocculation: medium-low
Attenuation: 73-77%
Temperature Range: 68-78° F (20-24° C)
Alcohol Tolerance: approximately 9% ABV
1272American Ale 2- 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. Fruitier and more flocculent than Wyeast 1056 American Ale yeast, slightly nutty, soft, clean with a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness, or ferment cool for clean, light citrus character. Expect good attenuation, but this will vary with grist makeup, mashing protocol, or other wort characteristics.
Flocculation: High
Attenuation: 72-76%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10% ABV
1275Thames Valley Ale- Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced.
Flocculation: medium-low
Attenuation: 77%
Temperature Range: 62-72° F (16-22° C)
Alcohol Tolerance: approximately 10% ABV
1318London Ale 3- 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
Attenuation: 71-75%
Temperature Range: 64-74° F (18-23° C)
Alcohol Tolerance: approximately 10% ABV
1332Northwest Ale- One of the classic ale strains from a Northwest U.S. Brewery. Produces malty and mildly fruity ale with good depth and complexity.
Flocculation: high
Attenuation: 67-71%
Temperature Range: 65-75° F (18-24° C)
Alcohol Tolerance: approximately 10% ABV
1335British Ale 2- Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry.
Flocculation: high
Attenuation: 73-76%
Temperature Range: 63-75° F (17-24° C)
Alcohol Tolerance: approximately 10% ABV
1338European Ale- Flocculation: high
Attenuation: 67-71%
Temperature Range: 62-72° F (16-22° C)
Alcohol Tolerance: approximately 10% ABV
1728Scottish Ale- Ideally suited for Scottish-style ales, and high-gravity ales of all types. Can be estery with warm fermentation temperatures.
Flocculation: high
Attenuation: 69-73%
Temperature Range: 55-75° F (13-24° C)
Alcohol Tolerance: approximately 12% ABV
1968London ESB Ale- This extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making for a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness will increase with higher fermentation temperatures (70-74F, 21-23C). A very good cask conditioned ale strain due to rapid and complete flocculation.
Flocculation: Very High
Attenuation: 67-71%
Temperature Range: 64-72F, 18-22C
Alcohol Tolerance: 10% ABV
Lagers
2000Budvar Lager- Nice malty nose, subtle fruit. Rich malt profile on palate. Finishes malty but dry, well balanced, crisp. Hop character comes through in finish.
Flocculation: Medium-High
Attenuation: 71-75%
Temperature Range: 48-56F, 9-13C
Alcohol Tolerance: 9% ABV
2001Pilsner Urquell- Mild fruit/floral aroma. Very dry and clean on palate with full mouth feel and nice subtle malt character. Very clean and neutral finish.
Flocculation: Medium-High
Attenuation: 72-76%
Temperature Range: 48-58F, 9-14C
Alcohol Tolerance: 9% ABV
2007Pilsen Lager- A classic American Pilsner strain, smooth, malty palate. Ferments dry and crisp.
Flocculation: Medium
Attenuation: 71-75%
Temperature Range: 48-56F, 9-13C
Alcohol Tolerance: 9% ABV
2035American Lager- Bold, complex and aromatic with a good depth of flavor characteristics for a variety of lager beers.
Flocculation: Medium
Attenuation: 73-77%
Temperature Range: 48-58F, 9-14C
Alcohol Tolerance: 9% ABV
2042Danish Lager- Rich, Dortmund-style with a crisp, dry finish. Soft profile accentuates hop characteristics.
Flocculation: Low
Attenuation: 73-77%
Temperature Range: 46-56F, 8-13C
Alcohol Tolerance: 9% ABV
2112California Lager- Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65° F, (18° C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.
Flocculation: high
Attenuation: 67-71%
Temperature Range: 58-68° F (14-20° C)
Alcohol Tolerance: approximately 9% ABV
2124Bohemian Lager- A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character and a crisp finish. Will ferment in the 45-55°F range for various beer styles. Benefits from diacetyl rest at 58°F (14°C) for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 75°F, (24°C) which eliminates sulfur production.
Flocculation: Medium
Attenuation: 73-77%
Temperature Range: 48-58F, 9-14C
Alcohol Tolerance: 9% ABV
2206Bavarian Lager- Used by many German breweries to produce rich, full-bodied malty beers. Good choice for Bocks and Dopplebocks.
Flocculation: medium-high
Attenuation: 73-77%
Temperature Range: 46-58° F (8-14° C)
Alcohol Tolerance: approximately 9% ABV
2278Czech Pils- Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures (58°F) and will dissipate with conditioning.
Flocculation: Medium-High
Attenuation: 70-74%
Temperature Range: 50-58F, 10-14C
Alcohol Tolerance: 9% ABV
2308Munich Lager- A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest at the end of primary fermentation.
Flocculation: medium
Attenuation: 70-74%
Temperature Range: 48-56° F (9-13° C)
Alcohol Tolerance: approximately 9% ABV
2565Kolsch- True top cropping yeast similar to Alt strains. Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature increase. Low or no detectable diacetyl production. Also ferments well at cold 55° - 60° F range (13-16° C). Used to produce quick-conditioning pseudo-lager beers.
Flocculation: low
Attenuation: 73-77%
Temperature Range: 56-70° F (13-21° C)
Alcohol Tolerance: approximately 10% ABV
2633Octoberfest Lager Blend- A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style beer. Attenuates well while still leaving plenty of malt character and mouthfeel. Low in sulfur production.
Flocculation: medium-low
Attenuation: 73-77%
Temperature Range: 48-58° F (9-14° C)
Alcohol Tolerance: approximately 9% ABV
Belgian
3056Bavarian Wheat Blend- Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers.
Flocculation: Medium
Attenuation: 73-77%
Temperature Range: 64-74F, 18-23C
Alcohol Tolerance: 10% ABV
3333German Wheat- Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate.
Flocculation: High
Attenuation: 70-76%
Temperature Range: 63-75F, 17-24C
Alcohol Tolerance: 10% ABV
3463Forbidden Fruit- For production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Well balanced estery profile.
Flocculation: Low
Attenuation: 72-76%
Temperature Range: 63-76F, 17-24C
Alcohol Tolerance: 12% ABV
3724Belgian Saison- Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 sg. Fermentation will eventually finish, given time and warm temperatures.
Flocculation: Low
Attenuation: 76-80%
Temperature Range: 70-95F, 21-35C
Alcohol Tolerance: 12% ABV
3787Trappist High Gravity- Produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness. True top cropping yeast with broad temperature range.
Flocculation: Medium-High
Attenuation: 74-78%
Temperature Range: 64-78F, 18-25C
Alcohol Tolerance: 12% ABV
3944Belgian Witbier- Produces a complex flavor profile with a spicy phenolic character and low ester production. Phenols tend to dominate other flavors and dissipate with age. Ferments fairly dry with a finish that compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain is a true top cropping yeast requiring full fermenter headspace
Flocculation: Medium-Low
Attenuation: 72-76%
Temperature Range: 62-75F, 16-24C
Alcohol Tolerance: 12% ABV