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1007
German Ale Yeast.
Probable origin: Dusseldorf, Germany
Beer Style: Alt beer, American style wheat beers
Commercial examples may include: St. Stan Alt, Schlosser Alt, Frankenheim
Alt, and Pinkus Alt
Unique properties - True top cropping yeast, low ester formation, broad
temperature range affects styles. Will ferment cold; 55° F range, (13° C)
producing lager characteristics including sulfur production. Style is noted for
dry, crisp characteristics. Fermentation at higher temperatures (70-75° F,
21-24° C) may produce some mild fruitiness. Extremely poor flocculating yeast,
generally remains significantly in suspension without treatment or filtration.
Pad filtration is often difficult. Brewer's benefit from DE filtration or
centrifuging. Maturation: Beers mature fairly rapid, even when cold fermentation
is used. Low or no detectable diacetyl, alcohol tolerance approximately 11% ABV.
Flocculation - low; apparent attenuation 73-77%.
(55-68° F, 13-20° C)
1010 American
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, a good
alternative for Alts and Kölsch, along with American Style Hefeweizen.
Flocculation - low; apparent attenuation 74-78%.
(58-74º F, 14-23° C)
1026 British
Cask Ale Yeast.
A great choice for any cask conditioned British Ale. Produces nice malt profile
with a hint of fruit. Finishes dry & slightly tart.
Flocculation -
medium/high; apparent attenuation: 74-77%.
(63-72° F, 17-22° C)
1028 London
Ale Yeast.
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; apparent attenuation 73-77%.
(60-72° F, 15-22° C)
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1056 American
Ale Yeast.
Probable origin: Balentine India Pale Ale, USA
Beer Styles: American Pale, Brown Ales, Porters, Stouts, IPA's
Commercial examples include: Sierra Nevada Ales, Balentine IPA,
St. Louis Pale Ale, Flatlanders
Unique properties: Very clean crisp flavor characteristics. Low
fruitiness and mild ester production. Slightly citrus like with cool 60-66º F,
(15-19º C) fermentation temperatures. Versatile yeast, which produces many beer
styles allowing malt and hop character to dominate the beer profile.
Flocculation is moderate. Flocculation improves with dark malts in grain bill.
Normally requires filtration for bright beers. DE or Pad filtration recommended.
Flocculation - low to medium; apparent attenuation 73-77%.
(60-72° F, 15-22°
C)
1084 Irish
Ale Yeast.
Probable Origin: Dublin, Ireland
Beer Styles: Dry Stout, Milk Stout, Oatmeal Stout, and Porter
Commercial examples may include: Guinness, Beamish Stout, and Murphy's
Stout
Unique properties: This yeast ferments extremely 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 and rich with fermentation temperatures above 64º F, (18º C).
Flocculation is low to moderate with filtration typically required. Alcohol
tolerance is approximately 10-11% ABV.
Flocculation - medium; apparent
attenuation 71-75%.
(62-72° F, 16-22° C)
1087 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, 18-22° C)
1098 British
Ale Yeast.
The original dried yeast from Whitbread. 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; apparent attenuation 73-75%.
(64-72° F, 18-22° C)
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1099
Whitbread Ale Yeast.
A mildly malty and slightly fruity fermentation profile; not as tart
and dry as 1098 and much more flocculent. Clears well without filtration. Low
fermentation temperatures will produce a clean finish with a very low ester
profile.
Flocculation - high; apparent attenuation 68-72%.
(64-75º F, 18-24°
C)
1187 Ringwood
Ale Yeast.
Great Yeast of European origin with unique fermentation and flavor
characteristics. Distinct fruit ester and high flocculation provide a malty
complex profile, also clears well. Thorough diacetyl rest is recommended after
fermentation is complete.
Flocculation - high; apparent attenuation 68-72%.
(64-74º F, 18-23° C)
1214 Belgian
Ale Yeast.
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery,
great complexity with very good alcohol tolerance.
Flocculation - medium;
apparent attenuation 72-76%.
(58-78° F, 14-24° C)
1272 American
Ale Yeast II.
Fruitier and more flocculent than 1056, slightly nutty, soft, clean, slightly
tart finish. Accentuates hop character at warmer fermentation temperatures with
intense fruitiness.
Flocculation - high; apparent attenuation 72-76%.
(60-72°
F, 15-22° C)
1275 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%.
(62-72° F, 16-22° C)
1318 London
Ale Yeast III.
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%.
(64-74° F, 18-23° C)
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1332
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%.
(65-75° F, 18-24° C)
1335 British
Ale Yeast II.
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%.
(63-75° F, 17-24° C)
1338 European
Ale Yeast.
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very
malty with full bodied profile, very desirable in English Style Brown Ales and
Porters. Produces a dense, rocky head during fermentation.
Flocculation - high;
apparent attenuation 67-71%.
(62-72° F, 16-22° C)
1388 Belgian
Strong Ale Yeast.
Classic yeast for style. Robust flavor profile with moderate to high alcohol
tolerance. Fruity nose and palate, dry, tart finish.
Flocculation - low;
apparent attenuation 73-77%.
(65-75° F, 18-24° C)
1728 Scottish
Ale Yeast.
Ideally suited for Scottish-style ales, and high-gravity ales of all types. Can
be estery with warm fermentation temperatures.
Flocculation - high; apparent
attenuation 69-73%.
(55-75° F, 13-24° C)
1762 Belgian
Abbey Yeast II.
High gravity yeast with distinct warming character from ethanol production.
Slightly fruity with dry finish, low ester profile.
Flocculation - medium;
apparent attenuation 73-77%.
(65-75° F, 18-24° C)
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1768 English Special Bitter.
Similar to 1968, slightly less flocculent. Produces light fruit ethanol aroma.
Mild malt with a neutral soft finish. Very clean.
Flocculation - high; apparent
attenuation 68-72%.
(64-72° F, 18-22° C)
1882 Thames
Valley Ale Yeast II.
Slightly fruitier and more malty on the palate than 1275. Well balanced with a
clean, dry finish. The source of 1275 and 1882 uses them together to produce a
highly complex flavor profile and spicy character.
Flocculation - high; apparent
attenuation: 73-77%.
(62-72° F, 16-22° C)
1968 London
ESB Ale Yeast.
Probable origin: London, England
Beer Styles: British Pale Ales, Special Bitters
Commercial examples may include: Fullers London Pride, Young's and Greene
Kings
Unique properties: This extremely flocculant yeast produces distinctly
malty beers. Attenuation levels are typically less than most other yeast strains
making a slightly sweeter finish. Ales produced with this strain tend to be
fairly fruity. Fruitiness increased with higher fermentation temperatures 70-74º
F, (21-23º C). Diacetyl production is noticeable and a thorough rest; 50-70º
F, (10-21º C) is necessary. Yeast traps trub easily and autolysis is possible.
A very good cask conditioned ale strain due to thorough flocculation
characteristics. Beers become readily bright within days. Brilliant beers easily
achieved without any filtration. Alcohol tolerance approximately 9% ABV.
Flocculation - high; apparent attenuation 67-71%.
(64-72° F, 18-22° C)
2565 Kölsch
Yeast.
Probable origin: Cologne, Germany
Beer Styles: Traditional American use - Kölsch, Fruit beers, Light
pseudo lagers
Commercial examples may include: Kess, Paffgen, Muhlen
Unique properties: 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. Poor flocculating yeast requires filtration to produce
bright beers or additional settling time.
Flocculation - low; apparent
attenuation 73-77%.
(56-70° F, 13-21° C)
3538 Leuven Pale Ale Yeast.
Vigorous top fermenting yeast with spicy aromatic characteristics. Slight
phenolics dissipate with conditioning. Excellent strain for a variety of Belgian
styles including pales, doubles, & brown ales.
Flocculation - high; apparent
attenuation: 75-78%.
(60-75°F, 15-24° C)
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2007 Pilsen Lager Yeast.
A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp.
Flocculation - medium; apparent attenuation 71-75%.
(48-56° F, 9-13° C)
2035 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,
9-14° C)
2042 Danish Lager Yeast.
Rich, Dortmund-style, crisp, dry finish. Soft profile accentuates hop
characteristics.
Flocculation - low; apparent attenuation 73-77%.
(46-56° F,
8-13° C)
2112 California Lager Yeast.
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.
Flocculation - high; apparent attenuation 67-71%.
(58-68° F, 14-20° C)
2124 Bohemian Lager Yeast.
AKA 34/70
Probable origin: Weihenstephan, Germany
Beer Styles: Pilsners, Hellas, Dunkel
Commercial examples may include: Ayinger, Sam Adams, Stroh, Sudwerk
Unique properties: A Carlsberg type yeast and most widely used lager
strain in the world. Produces a distinct malty profile with some ester character
with a crisp finish. Well balanced profile produces a wide range of lager beers.
Will ferment in the mid 40's to mid 50's 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 75º F, (24º C) which
eliminates sulfur production.
Flocculation - medium; apparent attenuation
69-73%.
(48-58° F, 9-14° C)
2178 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, 9-14° C)
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2206 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%.
(46-58° F, 8-14° C)
2247 European Lager Yeast.
Clean dry flavor profile often used in aggressively hopped pilsner. Mild
aromatics, slight sulfur production, dry finish.
Flocculation - low; apparent
attenuation 73-77%.
(46-56° F, 8-13° C)
2272 North American Lager Yeast.
Traditional culture of North American and Canadian lagers, light pilsners and
adjunct beers. Malty finish.
Flocculation - high; apparent attenuation 70-76%.
(52-58° F, 11-14° C)
2278 Czech Pils Yeast.
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 dissipates with conditioning.
Flocculation - med.. to high;
apparent attenuation 70-74%.
(50-58° F, 10-14° C)
2308 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 at the end of
primary fermentation.
Flocculation - medium; apparent attenuation 73-77%.
(48-56°
F, 9-13° C)
2633 Octoberfest 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 mouth feel. Low in sulfur production.
Flocculation -
medium-low; apparent attenuation: 73-77%.
(48-58° F, 9-14° C)
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3056 Bavarian Wheat Yeast.
Blend of top-fermenting ale and wheat strains producing mildly estery and
phenolic wheat beers.
Flocculation - medium; apparent attenuation 73-77%.
(64-74°
F, 18-23° C)
3068 Weihenstephan Weizen Yeast.
Probable origin: Weihenstephan, Germany
Beer Styles: German Hefeweissen, Crystal weisse, Dunkel weisse,
Weisenbock
Commercial examples may include: Ayinger Weissebeer, Tabernash Wheat,
Sandwald, Erdinger Weisse, Schneider Weisse
Unique properties: Classic German wheat beer yeast, used by more German
Brewers than any other strain in the production of Wheat beer. Properties
dominated by banana ester production, phenols and clove like characteristics.
Extremely attenuative yeast, which produces a tart thirst quenching finish.
Extremely low floccing yeast remains in suspension readily with proteinacous
wheat malt. Sometimes used in conjunction with lager yeast and kerausened to
finish the beer and improve the overall dryness. High CO2 levels, typically at
2.7 - 3.2 volumes is desirable for best presentation. True top cropping yeast
requires full headspace of 33%. Ester formation is significantly affected by
aeration and pitching rates. Crystal weisse production typically requires DE
filtration, may prove too difficult for Pad filtration only.
Flocculation - low;
apparent attenuation 73-77%.
(64-75° F, 18-24° C)
3333 German Wheat Yeast.
Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity,
sherry-like palate.
Flocculation - high; apparent attenuation 70-76%.
(63-75°
F, 17-24° C)
3463 Forbidden Fruit Yeast.
From old Belgian brewery for production of wits to classic grand cru. Phenolic
profile with subdued fruitiness. Well balanced estery profile.
Flocculation -
low; apparent attenuation 73-77%
(63-76º F, 17-24° C)
3522 Belgian Ardennes Yeast.
One of many great beer yeast to produce classic Belgian ales. Phenolics develop
with increased fermentation temperatures, mild fruitiness and complex spicy
character.
Flocculation - high; apparent attenuation 72-76%
(65-85º F, 18-29°
C)
3638 Bavarian Wheat Yeast.
Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana
and bubble gum esters with lichi and apple/plum esters and cloviness.
Flocculation - low; apparent attenuation 70-76%
(64-75º F, 18-24° C)
3724 Belgian Saison Yeast.
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. Usually slow to attenuate.
Flocculation - low; apparent attenuation: 76-80%.
(70-85° F, 21-29° C)
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3787 Trappist High Gravity.
Probable origin: Westmalle, Belgium
Beer Styles: Doubles, Triples, Abbey, Beir de Grarde
Commercial examples may include: Westmalle, Rochfort, Chimay, Casteel
Unique properties: This strain 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 with good alcohol
tolerance approximately 11-12% ABV. True top cropping yeast with broad
temperature range.
Flocculation - medium; apparent attenuation 75-80%.
(64-78°
F, 18-25° C)
3822 Dutch Castle Yeast.
Spicy, phenolic and tart in the nose. Very tart and dry on the palate. Phenols
and esters well balanced, with a very dry and complex finish. High acid
producer.
Flocculation - medium; apparent attenuation 74-79%.
(65-80° F, 18-27°
C)
3864 Canadian/Belgian Style
Yeast.
From a Franco-Belgie Canadian brewery which produces many styles of classic
Belgian beers. Mild phenolics, which increase with elevated fermentation
temperatures. Low ester profile with a dry, slightly tart finish. Complex and
well-balanced, alcohol tolerant.
Flocculation - medium; apparent attenuation:
75-79%.
(65-80° F, 18-27° C)
3942 Belgian Wheat Yeast.
Estery, low phenol producing yeast from small Belgian brewery. Apple, bubble gum
and plum like aromas with a dry but fruity finish.
Flocculation - medium;
apparent attenuation 72-76%.
(64-74° F, 18-23° C)
3944 Belgian Witbier Yeast.
Probable origin: Hoegaarden, Belgium
Beer Styles: White Beer, Grand Cru, Doubles, Spiced beers
Commercial examples may include: Celis Wit, Hoegaarden, Blanc de Brugge
Unique properties: A yeast with complex flavor profile which produces a
spicey phenolic character with low ester production. Phenols tend to dominate
most flavors and dissipates with age. Ferments fairly dry with a finish which
compliments malted and unmalted wheat and oats. Sometimes used in conjunction
with lactic acid bacteria to produces a sharper finish. This strain may be a
slow starting yeast with true top cropping characteristics. Flocculation is low,
with yeast staying suspended with proteins in a well designed beer. Alcohol
tolerance approximately 10-11% ABV.
Flocculation - medium; apparent attenuation
72-76%.
(62-75° F, 16-24° C)
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3278 Belgian Lambic Blend.
Contains a selection of Saccharomyces add non-Saccharomyces which include
Belgian 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, 17-24° C)
3112 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, 15-24° C)
3526 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.
Flocculation - medium; apparent
attenuation low.
(60-75º F, 15-24° C)
4335 Lactobacillus delbrueckii.
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. Always used in
conjunction with S.cerevisiae and often with various wild yeast.
(60-95º F,
15-35° C)
4733 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.
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