Name	Type	Floc	Atten	Avg Atten	Temp Low	Temp High	Description
Brewferm Brewferm Blanche	Dry	Low	High		64	73	Ferments clean with little or no sulphur.
Brewferm Brewferm Lager	Dry	High	High		50	59	Develops Witbeer aromas like banana and clove.
Brewferm Brewferm Top	Dry	Med/High	NA		64	77	Universal top-fermenting beer yeast.
Coopers Coopers Pure Brewers' Yeast	Dry	High	High		68	80	Clean, round flavor profile.
East Coast Yeast Baltic Lager ECY22	Liquid	Medium	Medium		75	78	Full malt flavor and clean finish.
East Coast Yeast Belgian Abbaye 2 ECY13	Liquid	Medium	Medium	75.0%	66	72	Traditional Belgian yeast with a complex, dry, fruity malt profile. Well balanced of spice and bubble-gum. Rated highly in sensory tests described in "Brew Like a Monk" for complexity and low production of higher alcohols. Very strong fermenter - 12 % alcohol tolerance.
East Coast Yeast Belgian Abbaye ECY09	Liquid	Medium	74-76	75.0%	66	72	This yeast produces classic Belgian-style ales - robust, estery with a large note of clove and plum fruit. Rated highly in sensory tests described in "Brew Like a Monk" for complexity and low production of higher alcohols.
East Coast Yeast Belgian White ECY11	Liquid	Low	Medium	76.0%	72	75	Isolated from the Hainaut region, this pure yeast will produce flavors reminiscent of witbiers. Hazy, low flocculation.
East Coast Yeast Berliner Blend ECY06	Liquid		NA		70	74	For lactic sourness. Contains a Kölsch ale yeast and two Lactobacillus strains.
East Coast Yeast Brett Anomala ECY04	Liquid		NA		NA		Very estery with some light funk and acidity.
East Coast Yeast Brett bruxelensis ECY05	Liquid		NA		NA		Quite funky with barnyard notes accompanied by esters.
East Coast Yeast Brett custersianus	Liquid		NA		60	74	Displays an ester profile of mango and peach esters with limited to no barnyard funk.
East Coast Yeast Brett nanus	Liquid		NA		NA		Reveals a spicy saison-like profile with none to low esters.
East Coast Yeast British Mild Ale ECY18	Liquid	Low	Low		60	68	Limited availability. Complex, woody ester profile. Leaves a malt profile with a slight sweetness.
East Coast Yeast BugCounty ECY20	Liquid		NA		NA		Availability: Nov-Dec. Contains the largest mix organisms for Lambic-style brewing.
East Coast Yeast BugFarm ECY01	Liquid		NA		60	74	A large complex blend of cultures to emulate sour beers.
East Coast Yeast Burton Union ECY17	Liquid	Medium	Medium	74.0%	64	69	Produces a bold, citrusy character which accentuates mineral and hop flavors. Well suited for classic English pale ales and ESB.
East Coast Yeast Farmhouse Brett ECY03	Liquid		NA		NA		Limited availability. Produces a fruity and funky profile with some acidity.
East Coast Yeast Flemish Ale ECY02	Liquid		NA		60	74	Dry, sour, leathery and notes of cherry stone.
East Coast Yeast Kellerbier ECY28	Liquid	High		75.0%	46	54	This yeast exhibits a clean, crisp lager in the traditional northern German character. Use in German pilsners including Kellerbier.
East Coast Yeast Kölschbier ECY21	Liquid	High	Medium	76.5%	58	66	Produces a clean lager-like profile at ale fermentation temperatures. Smooth mineral and malt flavors come through with a clean, lightly yeasty flavor and aroma in the finish.
East Coast Yeast Munich Festbier ECY15	Liquid	Medium	Medium		46	54	Recommended for German lagers
East Coast Yeast Northeast Ale ECY29	Liquid	High	High		65	70	A unique ale yeast with an abundance of citrusy esters accentuating American style hops.
East Coast Yeast Old Newark Ale ECY10	Liquid	High	Low	76.0%	60	68	Sourced from a defunct east coast brewery, this pure strain was identified as their "ale-pitching yeast" with likely British heritage. Good for all styles of American and English ales with light fruity esters, high flocculation and a compact sedimentation. Robust and reliable.
East Coast Yeast Old Newark Beer ECY12	Liquid	Medium	Medium		58	68	Identified as S. cerevisae, hence it is not a true lager strain, but should ferment at lager temperatures.
East Coast Yeast Oud Brune ECY23	Liquid		Medium		68	74	For those who prefer sourness without the presence of Brett.
East Coast Yeast Saison Brasserie ECY08	Liquid	Medium	Medium	80.0%	75	85	A combination of several saison yeast strains for both fruity and spicy characteristics accompanied with dryness.
East Coast Yeast Saison Single ECY14	Liquid	Medium	Medium	77.0%	75	82	This strain leaves a smooth, full farmhouse character with mild esters reminiscent of apple pie spice.
East Coast Yeast Scottish Heavy ECY07	Liquid	Medium	77-80	78.5%	60	68	Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/shilling or heavier ales including old ales and barleywines.
East Coast Yeast Session Ale ECY27	Liquid			75.0%	62	68	Soft, yeasty, fruity nose with complex esters of ripe fruit, apricots, and rose petals. Unique for bitters and Scottish shilling ales, as well as, session IPAs.
Fermentis SafAle BE-134	Dry			90.0%	64.4	82.4	This typical yeast strain is recommended for Belgian Saison-style beers and is characterized by a particularly high attenuation. It gives fruity aromas with a spicy character such as clove notes. This strain will produce highly refreshing and drinkable beers.
Fermentis SafAle BE-256	Dry			82.0%	59	68	Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas.
Fermentis SafAle F-2	Dry				59	77	SafAle F-2 has been selected specifically for secondary fermentation in bottle and in cask. This yeast assimilates very little maltotriose but assimi-lates basic sugars (glucose, fructose, saccharose, maltose) and is caracterized by a neutral aroma profile respecting the base beer character.
Fermentis SafAle K-97	Dry			81.0%	59	68	German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers.
Fermentis SafAle S-04	Dry			79.0%	59	68	English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity. Recommended for the production of a large range of ales and specially adapted to cask-conditioned ones and fermentation in cylindo-conical tanks
Fermentis SafAle S-33	Dry			75.0%	59	68	General purpose ale yeast with neutral flavor profiles. Its low attenuation gives beers with a very good length on the palate. Particularly recom-mended for specialty ales and trappist type beers. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.
Fermentis SafAle T-58	Dry			75.0%	59	68	Specialty yeast selected for its estery somewhat peppery and spicy flavor development. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.
Fermentis SafAle US-05	Dry	Medium	High	81.0%	64	82	American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.
Fermentis Safbrew WB-06	Dry	High	High	86.0%	64	75	Produces subtle estery and phenol flavor notes typical of wheat beers.
Fermentis SafLager S-189	Dry			84.0%	53.6	59	Originating from the Hürlimann brewery in Switzerland. This lager strain’s attenuation profile allows to brew fairly neutral flavor beers with a high drinkability.
Fermentis SafLager S-23	Dry	Med/High	80%	80.0%	48	59	Produces a fruit esterness in lagers.
Fermentis SafLager W-34/70	Dry	High	High	83.0%	54	59	Good balance of floral and fruity aromas, clean flavor.
Imperial A01 House	Liquid	High	73-75	74.0%	62	70	House is clean and allows malt and hops to shine. This strain is extremely versatile and flocculent enough to drop out of the beer quickly. Best used in American IPAs but works well in English style ales. House is clean at cold temperatures with increased esters as fermentation temperatures increase.
Imperial A04 Barbarian	Liquid	Medium	73-74	73.5%	62	70	Ready to attack your IPA, Barbarian produces stone fruit esters that work great when paired with citrus hops. Barbarian will give you what you need for an exceptionally balanced IPA.
Imperial A07 Flagship	Liquid	Low/Med	73-77	75.0%	60	72	Flagship is a versatile strain loved for its extremely clean character. This strain performs well at standard ale temperatures, but can be used in the low 60s to produce exceptionally crisp ales. Flocculation is in the middle of the road and will typically require filtration or fining to achieve crystal clear beers.
Imperial A09 Pub	Liquid	Very High	69-74	71.5%	64	70	Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.
Imperial A10 Darkness	Liquid	Medium	71-75%	73.0%	62	72	A beautiful strain for stout, porter, brown, and amber ales. Darkness produces a unique character that matches up perfectly with roasted and caramel malts. This strain is alcohol tolerant, so don’t hesitate to throw high gravity worts its way.
Imperial A15 Independence	Liquid	Medium	72-76%	74.0%	60	72	Independence is the strain for bringing some new character into your hop-driven beers. Higher in esters than Flagship, this yeast will give some fruit character that will take your hoppy beers to a new level. While it shines in pale ales and IPAs, Independence is a great all-around strain and will also work well in stouts and English ales.
Imperial A18 Joystick	Liquid	Med/High	73-77%	75.0%	60	70	This strain is a fast mover and can be used at the low end of the ale fermentation spectrum to keep it clean. Joystick is a good choice for big, high alcohol, malty beers but has no issues chomping on a hoppy double IPA.
Imperial A20 Citrus	Liquid	Low	74-78%	76.0%	67	80	Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production. A wild saccharomyces strain, it will get a bit funky without the worries of a brettanomyces strain.
Imperial A24 Dry Hop	Liquid	Medium	74-78%	76.0%	64	74	Dry Hop is a blend of A20 Citrus and A04 Barbarian.  When this blend goes to work on your hoppy beer, the hop aroma blows up.  The combination of these strains produces amazing aromas of citrus, peach and apricot that will accentuate your IPA, pale ale, and any other hop driven beer.
Imperial A31 Tartan	Liquid	Medium	70-75%	72.5%	65	70	Tartan is a traditional strain that accentuates the malt character of Scottish ales.  It can also be used for other styles and works well in IPAs due to its clean character.  For a higher ester profile, use this ale yeast at the top end of the temperature range.
Imperial A38 Juice	Liquid	Medium	72-76	74.0%	64	74	Juicy. Fruity. Juice is an amazing strain for East Coast IPAs. The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beers  that is greater than the sum of its parts. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the the fermenter if too full.
Imperial B44 Whiteout	Liquid	Low/Med	72-76	74.0%	62	72	This is the strain for Belgian Wit style beers. Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than normal fermentation.
Imperial B45 Gnome	Liquid	Med/High	72-76	74.0%	65	75	Gnome is the yeast for brewing Belgian inspired beers in a hurry. This strain is extremely flocculent and drops out of the beer quickly after fermentation. Gnome produces a nice phenolic character that goes well with hops, as well as with caramel and toffee flavors. Great for Belgian ales that need to be crystal clear without filtration.
Imperial B48 Triple Double	Liquid	Medium	74-78	76.0%	65	77	The perfect strain for your classic abbey ales. Triple Double produces moderate esters with low to no phenolic characteristics. This strain is tried and true and works perfectly in a production environment. Keep an eye on Triple Double, it likes to sit on top of the wort throughout fermentation which may result in a slow  fermentation.
Imperial B51 Workhorse	Liquid	Medium	72-77	74.5%	65	75	Saison…no problem. Belgian stout, double… yep. Workhorse is the strain to use for a wide variety of brews. Super clean, this fast-attenuating strain has good flocculation characteristics. High alcohol tolerance makes this a great option for big Belgian beers.
Imperial B56 Rustic	Liquid	Medium	72-76	74.0%	68	80	This unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important. Rustic typically produces a lot of bubblegum and juicy aromas that compliment complex maltiness.
Imperial B63 Monastic	Liquid	Medium	74-78	76.0%	68	78	This strain is a beautiful yeast for fermenting abbey ales, especially quads; high alcohol and dark Belgian beers. Monastic will produce beers with a high level of phenolic character and esters. It can be slow to begin fermentation but will easily dry out high gravity worts. This strain is a low flocking strain, so expect it to stay suspended for a long time.
Imperial B64 Napoleon	Liquid	Low	77-83	80.0%	65	78	This yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas. Yeast settling times can be long, usually requiring filtration for bright beers.
Imperial F08 Sour Batch Kidz	Liquid	Low	80+	80.0%	68	76	Sour Batch Kidz is a blend of low attenuating Belgian saison yeast, Lactobacillus, and two Brettanomyces yeast strains. This blend is great for emulating lambics, Flanders reds, sour farmhouse ales and any other brew you would like to funk up.
Imperial G01 Stefon	Liquid	Low	73-77	75.0%	63	73	This is the traditional German strain used to produce world class weizen beers where big banana aroma is required. Balanced with mild clove, depending on your wort profile, this strain will produce amazing beers. Stefon will create a slightly higher level of acidity to give your beer a very crisp finish. Slightly underpitching will help increase the banana character.
Imperial G02 Kaiser	Liquid	Low	73-77	75.0%	56	65	A traditional alt strain, Kaiser is ready to produce an array of German style beers. It will keep the beer clean and allow the delicate malt flavors and aromas to shine through. Characteristics of this strain make it a good choice for traditional Berliner weisse fermentations. Kaiser is a low flocking strain, so expect long clarification times, but very low diacetyl levels.
Imperial G03 Dieter	Liquid	Medium	73-77	75.0%	60	69	Dieter is a clean, crisp, traditional German Kölsch strain. A very low ester profile makes this strain perfect for Kölsch, Alt and other light colored delicate beers. Dieter has better flocculation characteristics than most Kölsch strains which allows brewers to produce clean, bright beers in a shorter amount of time.
Imperial L05 Cablecar	Liquid	Med/High	71-75	73.0%	55	65	This strain is for fermenting your “California Common” beer. Cablecar can produce clean pseudo lagers at ale temperatures but is also willing to work as a traditional lager strain down to the mid-50s.
Imperial L13 Global	Liquid	Low/Med	73-77	75.0%	46	56	The world’s most popular lager strain is ready for you. Global is an all-around solid lager strain that produces clean beers with a very low ester profile. This strain is very powdery, so long lagering times or filtration is required for bright beer.
Imperial L17 Harvest	Liquid	Medium	70-74	72.0%	50	60	This strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, helles, pilsner, dunkles, and just about any other lager style you throw its way.
Imperial L28 Urkel	Liquid	Medium	71-75	73.0%	52	58	A traditional Czech lager strain, Urkel allows for a nice balance between hops and malt. This strain can be slightly sulphery during fermentation, but it cleans up during lagering. Fermentation at the higher end of the range will produce a beer with minimal sulfur and a light ester profile.
Imperial W15 Suburban Brett	Liquid	Low	75-80	77.5%	64	74	Suburban Brett is Brettanomyces yeast that works great as a secondary aging strain. It really shines when used in wood barrels and will produce complex and balanced aromas of sour cherry and dried fruit.  It can also be used for as a primary strain for brett only beers
Lallemand Abbaye Belgian Ale	Dry	Low	High		63	77	Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads.
Lallemand American West Coast Ale BRY-97	Dry	Medium	Medium		59	72	Very clean ale flavor.
Lallemand Belle Saison	Dry	Low	High	80.0%	59	95	Aroma is fruity, spicy and peppery due to ester and phenol production.
Lallemand CBC-1 (Cask and Bottle Conditioning)	Dry	Low/Med	NA		59	77	Valued for its refermentation ability.
Lallemand Diamond Lager	Dry	High	High	78.0%	50	59	Neutral Flavor and Aroma, typical of traditional Lagers
Lallemand London ESB	Dry	Low	Medium		65	72	Neutral to slightly fruity and estery flavor and aroma, allowing Malt aromas and flavors to shine through
Lallemand Munich Classic Wheat	Dry	Low	Med-High		63	72	Aroma and flavor is balanced with prominent fruity esters and spicy phenol notes of banana and clove.
Lallemand Munich Wheat	Dry	Very Low	Medium	70.0%	63	72	Estery to both palate and nose with typical banana notes.
Lallemand LalBrew New England	Dry	Medium		Medium	59	72	Neutral to slightly fruity and estery flavor and aroma
Lallemand Nottingham	Dry	High	High	75.0%	50	72	Neutral for an ale yeast; fruity estery aromas.
Lallemand Windsor (British Ale)	Dry	Low	Medium	75.0%	59	72	Full-bodied, fruity English ale.
Mangrove Jack Bavarian Wheat Yeast	Dry	Low	Medium		59	86	Lots of classic banana and clove esters, balanced with clove and cinnamon-like phenolic aromas.
Mangrove Jack Belgian Ale Yeast	Dry	Medium	High		79	90	Spicy and peppery characteristics.
Mangrove Jack Bohemian Lager Yeast	Dry	High	High		50	59	Earthy spiciness of both noble hops and Pilsner malt will be enhanced and supported by moderate to full body.
Mangrove Jack British Ale Yeast	Dry	High	High		57	72	Earthy, nutty, orange peel and mild spice.
Mangrove Jack Burton Union Yeast	Dry	High	High		62	74	Some pear esters, possibly strawberry or kiwi-like aromas.
Mangrove Jack Newcastle Dark Ale Yeast	Dry	Medium	Medium		64	72	Aromas reminiscent of rich, dark fruit.
Mangrove Jack US West Coast Yeast	Dry	High	High		59	74	Very neutral strain. Citrus and pine hops will be enhanced.
Mangrove Jack Workhorse Beer Yeast	Dry	Medium	High		59	68	Neutral and clean aroma suitable for all styles. Imitates lager characteristics.
Muntons Muntons Premium Gold	Dry	High	High		57	77	Clean balanced ale yeast for 100% malt recipies.
Muntons Muntons Standard Yeast	Dry	High	High		57	77	Clean well balanced ale yeast.
Omega Yeast All the Bretts	Liquid	Low	85-100	92.5%	68	85	A blend of nearly every Brett in our collection. Use All the Bretts in secondary and expect high attenuation and a fruity and funky complexity that continues to develop over time. This evolving blend always contains at least 10 Brett strains.
Omega Yeast Bayern Lager OYL-114	Liquid	Medium	72-76	74.0%	51	62	Thought to come from Munich’s oldest, traditional and vintage-vibed brewery. The Bayern Lager strain is clean, crisp and ferments well at a wide range. It has good flocculation, and has both low sulfur and low diacetyl production.
Omega Yeast Belgian Ale A OYL-024	Liquid	High	72-85	78.5%	65	78	As one of the few highly flocculent Belgian ale strains, Belgian Ale A is thought to originate from a Wallonian brewery whose reputation dwarfs the small village in which it is located. It makes a great Belgian house strain. It is brewery friendly, crops easily and has a well-rounded flavor profile with balanced fruitiness and phenolics. Esters increase with upward temperatures.
Omega Yeast Belgian Ale W OYL-028	Liquid	Medium	74-78	76.0%	64	78	An eruptive top cropper displaying nice fruit and rustic phenolics, the reliable Belgian Ale W is thought to be from a famous tripel brewer. A good flocculator with a wide temperature range. Three famous brewers ferment this on vastly different schedules, showing the versatile outcomes available.
Omega Yeast Belgian Saison II OYL-042	Liquid	Medium	74-79	76.5%	70	84	Thought to originate from a small, sophisticated, Belgian brewer’s spelt saison, Belgian Saison II is earthy, spicy, peppery, tart and dry, with tropical fruit and citrus at warm fermentation temperatures. It is a perfect strain for farmhouse ales and saisons. It favors pitching in the upper 60s or low 70s and being allowed free-rise from there. This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus. This strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation.
Omega Yeast Brett Blend #1 Where Da Funk? OYL-210	Liquid	Very Low	78-88	83.0%	68	80	One Brett-famous Colorado brewery strain, plus two strains that were formerly classified as Brett (but are now known to be Saccharomyces), result in huge tropical fruit aromas that mingle well with fruity aroma hops. Note that aroma intensity fades a bit during conditioning. Brett Blend #1: Where Da Funk? has a wide temperature range, finishes very dry, and leaves neither much funk nor much body (consider adding flaked oats for body). Mild funk level and low acidity is consistent even with extended aging This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation.
Omega Yeast Brett Blend #2 Bit O’ Funk OYL-211	Liquid	Very Low	85-100	92.5%	68	80	Brett Blend #2: Bit O’ Funk contains the two Saccharomyces strains from Brett Blend #1 (OYL-210) for primary fermentation and is spiked with Brettanomyces bruxellensis for development of classic, funkforward Brett character during secondary fermentation. The bit ‘o funkiness will take extended time to develop (3 months or more) This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation.
Omega Yeast Brett Blend #3 Bring On Da Funk OYL-212	Liquid	Very Low	85-100	92.5%	68	80	Brett Blend #3: Bring on Da Funk consists of two Saccharomyces strains from Brett Blend #1 (OYL-210) spiked with both Brettanomyces bruxellensis and Brettanomyces lambicus, plus two additional Brettanomyces isolates from a Brett-famous Colorado brewery, plus two Brett isolates from an “intense” Belgian source to equal a funky, fruity, complex 8-strain composition. The Brett character will develop over time, as will acid production if exposed to oxygen. This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation.
Omega Yeast British Ale I OYL-006	Liquid	Med/High	70-80	75.0%	64	72	A productive, brewer-friendly top cropper attributed to a historic London brewery whose lab once hosted Louis Pasteur, British Ale I drops fast and clear, and is clean and crisp at low temperatures with heightened esters and a lightly tart, dry finish at the upper range. Try also British Ale II (OYL-007) for less attenuation and enhanced malts or British VIII (OYL-016).
Omega Yeast British Ale V OYL-011	Liquid	High	71-75	73.0%	64	74	A good top cropper thought to be from a famous Manchester bitter maker, British V’s lingering haze and residual sweetness pairs popularly with the signature look and huge, fruity hop profile of the New England IPAs (NEIPA). Alternately, try DIPA (OYL-052) for slightly less residual sweetness.
Omega Yeast British Ale VIII OYL-016	Liquid	Very High	67-71	69.0%	64	72	A ridiculously thorough flocculator thought to be from a highly regarded English ESB, British Ale VIII has unique fruitiness and noticeable finishing sweetness. It drops out quickly and completely. It is easy to crop, but needs a diacetyl rest. To enhance the fruit, ferment at the recommended temperature ceiling.
Omega Yeast C2C American Farmhouse OYL-217	Liquid	Low	70-85	77.5%	68	80	C2C American Farmhouse is a coast to coast blend of one saison strain from a famous Northeast U.S. brewery and one Brettanomyces strain from a Northwest U.S. brewery. The blend results in a fast developing fruity and funky farmhouse ale. This strain tests positive for the STA1 gene, an indicator that this strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation.
Omega Yeast DIPA Ale OYL-052	Liquid	Low/Med	72-80	76.0%	65	72	A strong fermenter popularly referred to as “Conan.” Its peach, apricot and pineapple notes are steroids for hops, complementing modern fruity hop profiles in particular. A diacetyl rest is suggested if fermented in the lower temperature range.
Omega Yeast Hefeweizen Ale I OYL-021	Liquid	Low	73-77	75.0%	64	75	A classic German wheat strain, it’s a cloudy, big top cropper. Presenting banana and clove, the esters turn up with increased temps, wort density and decreased pitch rate, or stay muted at lower temps where clove stands out. Over-pitching can lessen the banana. Sulfur conditions out. See also Belgian Ale A (OYL-024)for an alternate complexity.
Omega Yeast Hornindal Kveik OYL-091	Liquid	High	75-82	78.5%	72	98	A wonderfully unique Norwegian farmstead “kveik,” Hornindal produces a tropical flavor and complex aroma that can present itself as stonefruit, pineapple, and dried fruit leather, which complement fruit-forward hops. Add even more dimension to “C” hops and increase ester intensity with a high fermentation temperature. Ferments well at 90° F/32° C or higher. Non-phenolic and no fusels, even at higher temps.
Omega Yeast HotHead™ Ale OYL-057	Liquid	Med/High	75-85	80.0%	72	98	A highly flocculent Norwegian ale strain with an astoundingly wide temperature range and little change in flavor across the range, Hothead™ is clean enough for both American and English styles. It has a unique honey-like aroma with overripe mango which is complementary to modern, fruity hops. Temperature control is unnecessary with this strain. Non-phenolic and no fusels, even at higher temperatures.
Omega Yeast Irish Ale OYL-005	Liquid	Medium	69-75	72.0%	62	72	Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain. The Irish Ale strain is a good fermenter with reliable, average flocculation and a hint of fruit at the lowest recommended temperatures, which increases in complexity at higher temperatures (64° F/18° C and higher). Some diacetyl possible. Successful in dark and high gravity beers. Sláinte!
Omega Yeast Jovaru™ Lithuanian Farmhouse OYL-033	Liquid	Low/Med	80-85	82.5%	70	95	Borne from an exclusive partnership with the famed Jovaru™ Brewery’s “queen of Lithuanian farmhouse beer,” this unique yeast complements farmhouse beers with citrusy esters and restrained phenols. The strain produces a character of lemon pith, black pepper, and a soft mouthfeel. I sveikata! This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus. This strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation.
Omega Yeast Kolsch II OYL-044	Liquid	Medium	72-78	75.0%	65	69	This Kolsch strain is warmer fermenting than Kolsch I (OYL-017), flocculates much better and clears more quickly, so it is a little easier to manage. It is a lager-like ale strain that’s lightly fruity, crisp and clean with a hint of sulfur that disappears with age to leave a clean ale. Accentuates hop flavors.
Omega Yeast Saisonstein's Monster OYL-500	Liquid	Low	80-90	85.0%	65	78	Saisonstein's Monster is an Omega-original, genetic hybrid of two Saison strains, the French (OYL-026) and Belgian (OYL-027). It is versatile, aromatic and attenuative with a silky mouthfeel. It excels in high gravity and it ferments more reliably and thoroughly than its parents. It is spicy, complex, tart, dry and crisp with some bubblegum character present from its Belgian parent, and more fruit and fewer phenolics than its French parent. Attenuation is 80-90% or more. This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation.
Omega Yeast Tropical IPA OYL-200	Liquid	Low	85-100	92.5%	75	85	Tropical IPA is a unique Saccharomyces strain formerly classified as a Brettanomyces strain, that produces delicate, tart, tropical mango and pineapple fruit characteristics with a clean finish. Try it at its higher temperatures to bring out the tropical profile. It’s stubbornly non-flocculent, but worth it. This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation.
Omega Yeast Voss Kveik OYL-061	Liquid	Medium	75-82	78.5%	72	98	A traditional Norwegian kveik directly from the Gjernes farmstead, Voss Kveik’s orange-citrus notes present throughout its wide temperature range. So, like the mango-honey profile of HotHead™ Ale (OYL-057), Voss Kveik’s orange-citrus is relatively clean across its fermentation temperature range and pairs well with citrusy, fruity hops. Fermentation speed takes off at higher temperatures. Non-phenolic.
Omega Yeast West Coast Ale I OYL-004	Liquid	Low/Med	73-80	76.5%	60	73	Popularly called “Chico,” West Coast Ale I is a reliable, versatile and popular neutral foundation for displays of malts and hops. Often used as a house strain, it is highly attenuative and moderately flocculent. And it ferments crisp and clean with light citrus notes under 66° F (19° C). Also try DIPA (OYL-052) or British I (OYL-006) to highlight hops more, or West Coast II (OYL-009) and Scottish Ale (OYL-015) for malt displays.
Real Brewers Yeast Lucky #7	Liquid	High	70-80%	75.0%	68	75	Southern California ale yeast that ferments higher gravity worts up to 10% ABV.
Real Brewers Yeast The Monk	Dry	Medium	75-80%	77.5%	66	72	Ferments tripels and high-gravity ales to 15% ABV.
Real Brewers Yeast The One	Dry	High	70-80%	75.0%	68	75	California ale yeast great for West Coast-style pale ales and IPAs.
Real Brewers Yeast Ye Olde English	Dry	Medium	65-75%	70.0%	65	70	Smooth and creamy for English
Siebel Inst. Alt Ale BRY 144	Liquid	Medium	High		59	68	Full flavored, but clean tasting with estery flavor.
Siebel Inst. American Ale BRY 96	Liquid	Medium	High		64	72	Clean ale strain
Siebel Inst. American Lager 118	Liquid	High	Medium		68	72	Produces slightly fruity beer, some residual sugar.
Siebel Inst. Bavarian Weizen BRY 235	Liquid	High	Medium		50	57	A very estery beer with mild clove-like spiciness.
Siebel Inst. English Ale BRY 264	Liquid	Medium	High		59	68	Clean ale with slightly nutty and estery character.
Siebel Inst. North European Lager BRY 203	Liquid	Low	High		68	72	Well-balanced beer, fewer sulfur compounds.
Siebel Inst. Trappist Ale BRY 204	Liquid	Medium	High		64	72	Dry estery flavor with a light clove-like spiciness.
White Labs Abbey Ale WLP530	Liquid	Med/High	75-80%	77.5%	66	72	Produces fruitiness and plum characteristics.
White Labs Abbey IV WLP540	Liquid	Medium	Medium	78.0%	66	72	Authentic Trappist style yeast. Available Jul-Aug.
White Labs Amer. Hefeweizen Ale WLP320	Liquid	Low	70-75%	72.5%	65	69	Produces a slight amount of banana and clove notes.
White Labs American Ale Yeast Blend WLP060	Liquid	Medium	72-80%	75.0%	68	72	Blend celebrates the strengths of California ale strains.
White Labs American Farmhouse Blend WLP670	Liquid	Medium	Medium	78.5%	68	72	Consists of a traditional farmhouse strain and Brettanomyces.
White Labs American Hefeweizen Ale WLP320	Liquid	Low	70-75	72.5%	65	69	This strain ferments much cleaner than it’s hefeweizen strain counterparts. It produces very slight banana and clove notes and has low flocculation
White Labs American Lager WLP840	Liquid	Medium	75-80%	77.5%	50	55	Dry and clean with a very slight apple fruitiness.
White Labs American Whiskey WLP065	Liquid	Medium	76-82%	79.0%	75	82	Produces low ester profile and moderate fussel oils. Used in high-gravity beers.
White Labs Antwerp Ale WLP515	Liquid	Medium	Medium	76.5%	67	70	Clean, almost lager-like with biscuity ale aroma. Available Nov-Dec.
White Labs Artisanal Country Ale WLP073	Liquid	Low/Med	75-80	77.5%	70	82	A classic Bière de Garde strain, it produces slight esters and mild phenols, while preserving the sweet aromatics from the malt bill
White Labs Australian Ale WLP009	Liquid	High	70-75%	72.5%	65	70	For a clean, malty and bready beer.
White Labs Bastogne Belgian Ale Yeast WLP510	Liquid	Medium	74-80%	77.0%	66	72	A high gravity, Trappist style ale yeast.
White Labs Bavarian Weizen Ale WLP351	Liquid	Low	73-77%	75.0%	66	70	Moderately high, spicy phenolic overtones of cloves.
White Labs Bedford British Ale WLP006	Liquid	High	72-80%	75.0%	65	70	Good choice for most English style ales.
White Labs Belgian Ale WLP550	Liquid	Medium	78-85%	81.5%	68	78	Phenolic and spicy flavours dominate the profile.
White Labs Belgian Golden Ale WLP570	Liquid	Low	73-78%	75.5%	68	75	A combination of fruitiness and phenolic flavors.
White Labs Belgian Lager WLP815	Liquid	Medium	Medium	75.0%	50	55	Clean, crisp with low sulfur production. Available Jan-Feb.
White Labs Belgian Saison I WLP565	Liquid	Medium	65-75%	70.0%	68	75	Produces earthy, spicy, and peppery notes.
White Labs Belgian Saison II WLP566	Liquid	Medium	High	81.5%	68	78	Fruity ester production, moderately phenolic.
White Labs Belgian Saison III WLP585	Liquid	Low/Med	Medium		68	75	High fruit ester, slight tartness. Available Jul-Aug.
White Labs Belgian Sour Mix WLP655	Liquid	Low/Med	70-80%	75.0%	80	85	Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pedioccus.
White Labs Belgian Strong Ale WLP545	Liquid	Medium	High	81.5%	66	72	Moderate levels of ester and spicy phenolic character.
White Labs Belgian Style Ale Yeast Blend WLP575	Liquid	Medium	74-80%	77.0%	68	75	Blend of Trappist yeast and Belgian ale yeast
White Labs Belgian Style Saison Ale Blend WLP568	Liquid	Medium	70-80%	75.0%	70	80	Complex, fruity aromas and flavors.
White Labs Belgian Wit Ale WLP400	Liquid	Low/Med	74-78%	76.0%	67	74	Slightly phenolic and tart.
White Labs Belgian Wit II Ale WLP410	Liquid	Low/Med	70-75%	72.5%	67	74	Spicier, sweeter, and less phenolic than WLP400.
White Labs Berliner Weisse Blend WLP630	Liquid	Medium	63-80%	71.5%	68	72	Creates a subtle tart drinkable beer.
White Labs Bourbon Yeast WLP070	Liquid	Medium	75-80%	77.5%	72	77	Produces a caramel malty character with balanced ester profile. Used in high-gravity beers.
White Labs Brettanomyces Anomalus WLP640	Liquid	Low	70-85	77.5%	70	85	Typical barnyard funk character with some fruitiness. Acidity is medium.
White Labs Brettanomyces Bruxellensis Trois WLP644	Liquid	Low	85%	85.0%	70	85	Produces a slightly tart beer with delicate characteristics of mango and pineapple.
White Labs Brettanomyces Bruxellensis Trois Vrai WLP648	Liquid	Low	85%	85.0%	70	85	The vrai (“true” in French) Brettanomyces bruxellensis Trois.
White Labs Brettanomyces bruxellensis WLP650	Liquid	Low	70-85%	77.5%	85	85	Classic strain used in secondary for Belgian styles.
White Labs Brettanomyces Claussenii WLP645	Liquid	Low	70-85%	77.5%	85	85	Low intensity Brett character. More aroma than flavor.
White Labs Brettanomyces Lambicus WLP653	Liquid	Low	70-85%	77.5%	85	85	High Brett character. Horsey, Smokey and spicy flavors.
White Labs British Ale WLP005	Liquid	High	75-80%	77.5%	68	75	English strain that produces malty beers.
White Labs Buchner Ale Blend WLP064	Liquid	Medium	72-78	75.0%	67	72	A blend of two strains that adds creaminess with a hint of crispness. Great for pale ales, cream ales and American wheats.
White Labs Burlington Ale WLP099	Liquid	Medium	75-80	77.5%	67	70	This yeast is the signature strain for a brewery in the Northeast United States, making it ideal for New England-style IPAs.
White Labs Burton Ale WLP023	Liquid	Medium	69-75%	72.0%	68	73	Subtle fruity flavors: apple, clover honey and pear.
White Labs California V Ale WLP051	Liquid	Med/High	70-75%	72.5%	66	70	Produces a fruity, full-bodied beer.
White Labs California Ale WLP001	Liquid	Medium	73-80%	76.5%	68	73	Clean flavors accentuate hops; very versatile.
White Labs California IV Ale WLP019	Liquid						Moderately clean strain with a low ester profile and less sulfur production than WLP051.
White Labs Charlie's Fist Bump WLP1983	Liquid	Low	72-78	75.0%	55	73	Previously called WLP862 Cry Havoc Lager Yeast, this strain is licensed from Charlie Papazian and can ferment at both ale and lager temperatures
White Labs Coastal Haze Ale Blend WLP067	Liquid	Low/Med	75-82	78.5%	68	72	New England-style IPA strains is great for producing beers with a hazy appearance and tropical, fruit-forward esters.
White Labs Copenhagen Lager WLP850	Liquid	Medium	72-78	75.0%	50	58	This northern European lager strain emphasizes clean and crisp characteristics. Malt flavors tend to be secondary, promoting clean drinkability.
White Labs Cream Ale WLP80	Liquid	Medium	75-80%	77.5%	65	70	A blend of ale and lager strains that creates a clean, crisp, light American lager style.
White Labs Cry Havoc WLP862	Liquid	Low	Low	68.0%	55	58	Can ferment at ale and lager temperatures, allowing for a variety of beer styles.
White Labs Czech Budejovice Lager WLP802	Liquid	Medium	75-80%	77.5%	50	55	Produces dry and crisp lagers, with low diacetyl.
White Labs Debaryomyces HansenII WLP692	Liquid						Debaryomyces is one of the wild yeasts isolated from lambics in Belgium.
White Labs Dry English ale WLP007	Liquid	High	70-80%	75.0%	65	70	Good for high gravity ales with no residuals.
White Labs Dusseldorf Alt WLP036	Liquid	Medium	65-72%	68.5%	65	69	Produces clean, slightly sweet alt beers.
White Labs East Coast Ale WLP008	Liquid	Low/Med	70-75%	72.5%	68	73	Very clean and low esters.
White Labs East Midlands Ale WLP039	Liquid	Med/High	Medium	77.5%	66	70	Available Sept-Oct. Medium to low fusel fruit and alcohol production.
White Labs Edinburgh Ale WLP028	Liquid	Medium	70-75%	72.5%	65	70	Malty, strong Scottish ales.
White Labs English Ale Blend WLP085	Liquid	Med/High	69-76%	72.5%	68	72	Moderate fruitiness and mineral-like.
White Labs English Ale WLP002	Liquid	Very High	63-70%	66.5%	65	68	Very clear with some residual sweetness.
White Labs Essex Ale Yeast WLP022	Liquid	Med/High	71-76%	73.5%	66	70	Drier finish than many British ale yeasts
White Labs European Ale WLP011	Liquid	Medium	65-70%	67.5%	65	70	Low ester production, giving a clean profile.
White Labs Fast Lager Yeast WLP845	Liquid		75-78	76.5%			Use this strain when you need a lager sooner rather than later. Low sulfur production and medium flocculation characteristics.
White Labs Flemish Ale Blend WLP665	Liquid	Low/Med	High		68	80	Creates a complex, dark stone fruit characteristic.
White Labs Flor Sherry WLP700	Liquid		80-100	90.0%	70	100	Creates green almond, Granny Smith apple and nougat characteristics found in sherry. For use in secondary fermentation.
White Labs French Ale WLP072	Liquid	Med/High	Low		63	73	Clean strain that complements malt flavor. Available May-June.
White Labs French Saison WLP590	Liquid	Medium	78-85	81.5%	69	75	One of our most popular saison strains, it is great for farmhouse-style beers because it produces flavors and aromas of pear, apple and cracked
White Labs Funky Cider Blend WLP616	Liquid
White Labs German Ale II WLP003	Liquid	Medium	73-80%	76.5%	65	70	A great strain for clean ales such as kölsch, altbier, and German-style pale ales.
White Labs German Ale/Kölsch WLP029	Liquid	Medium	72-78%	75.0%	65	69	A super-clean, lager-like ale.
White Labs German Bock Lager Yeast WLP833	Liquid	Medium	70-76%	73.0%	48	55	Produces well balanced beers of malt and hop character.
White Labs German Lager WLP830	Liquid	Medium	74-79%	76.5%	50	55	Malty and clean; great for all German lagers.
White Labs GermanX Lager WLP835	Liquid	Medium	70-76	73.0%	50	54	Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with low sulfur production and low esters.
White Labs Hansen Ale Blend WLP075	Liquid	Med/High	75-80	77.5%	66	70	This is a blend of many IPA strain favorites. It has the attenuation of WLP090 San Diego Super Ale Yeast and the character of WLP007 Dry English
White Labs Hefeweizen Ale WLP300	Liquid	Low/Med	72-76%	74.0%	68	72	Produces banana and clove nose.
White Labs Hefeweizen IV Ale WLP380	Liquid	Low	73-80%	76.5%	66	70	Crisp, large clove and phenolic aroma and flavor.
White Labs High Pressure Lager WLP925	Liquid	Medium	73-82	77.5%	62	68	Used to ferment lager beer in one week. Ferment at room temperature; 62-68°F (17-20°C) under 1.0 bar (14.7 PSI) until final gravity is obtained
White Labs Irish Ale WLP004	Liquid	Med/High	69-74%	71.5%	65	68	Light fruitiness and slight dry crispness.
White Labs Kentucky Bourbon WLP070	Liquid	Medium	75-80	77.5%	72	77	From a traditional distillery in the heart of Bourbon Country, this strain produces a malty caramel character with a balanced ester profile
White Labs Klassic Ale WLP033	Liquid	Medium	66-74%	70.0%	66	70	Traditional English single-strain yeast. Produces signature ester characters and does not mask hop flavors. Leaves ales with a slightly sweet malt
White Labs Kombucha Scoby WLP600	Liquid						White Labs now offers WLP600 Kombucha SCOBY, a symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha
White Labs Lactobacillus Brevis WLP672	Liquid	Low					This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques.
White Labs Lactobacillus Buchneri WLP673	Liquid						This strain is recommended for souring. Can be used for sour kettle/mash or in secondary fermentation.
White Labs Lactobacillus Delbrueckii Bacteria WLP677	Liquid	low			70	75	This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze.
White Labs Lactobacillus Hilgardii WLP678	Liquid						Lactic acid bacteria that produces medium acidity. Low hop tolerance (<10). Great for Berliner weisse, gueuze and lambics.
White Labs Lactobacillus Paracollinoides WLP669	Liquid						This strain has been isolated from Belgian lambics. Originally referred to as Lactobacillus pastorianous, it has now been reclassified.
White Labs Leeuwenhoek Saison Blend WLP564	Liquid	Low	76-82	79.0%	66	75	A blend of two saison strains and a low phenolic Belgian strain, developed for the White Labs in-house saisons.
White Labs London Ale WLP013	Liquid	Medium	67-75%	71.0%	66	71	Dry malty ale yeast for pales, bitters and stouts.
White Labs London Fog Ale WLP066	Liquid	Low/Med	75-82%	78.5%	64	72	for New England-style IPAs. It produces a medium ester profile similar to WLP008 East Coast Ale Yeast. It leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel.
White Labs Malolactic Cultures WLP675	Liquid
White Labs Manchester Ale WLP038	Liquid	Med/High	Medium	72.0%	65	70	Clean, dry finish with low esters.
White Labs Maranon Canyon Wild Cacao WLP546	Liquid	Low	65-70	67.5%	65	75	This yeast was isolated from the thought to be extinct Pure Nacional variety of cacao
White Labs Melbourne Ale WLP059	Liquid	Medium	74-78	76.0%			A yeast isolated from Australia in the early 1900s, it is a clean fermenting strain well suited for many American and English beer styles.
White Labs Mexican Lager Yeast WLP940	Liquid	Medium	70-78%	74.0%	50	55	Produces clean lager beer, with a crisp finish.
White Labs Monastery Ale WLP500	Liquid	Low/Med	75-80	77.5%	65	72	Sourced from a Belgian monastery, this strain is ideal for Belgian quads, trippels and dubbels due to its high alcohol tolerance.
White Labs Munich Helles WLP860	Liquid	Medium	Medium	70.0%	48	52	Clean and strong fermenter. Available Mar-Apr.
White Labs Neutral Grain WLP078	Liquid	Medium	77-84%	80.5%	76	85	Clean, fast fermentation used in high-gravity beers.
White Labs New Nordic Ale WLP611	Liquid	Low/Med	65-75	70.0%			Isolated from spontaneously fermented apples on a remote island off the coast of Denmark in the fall of 2009
White Labs Oktoberfest/Märzen WLP820	Liquid	Medium	65-73%	69.0%	52	58	Produces a very malty, bock-like style.
White Labs Old Bavarian Lager Yeast WLP920	Liquid	Medium	66-73%	69.0%	50	55	Finishes malty with a slight ester profile. Use in beers such as Octoberfest, Bock, and dark lagers.
White Labs Old Sonoma Ale WLP076	Liquid	Medium	Medium		66	70	Neutral and versatile. Available May-June
White Labs Opshaug Kviek Ale WLP5	Liquid	Med/High	70-80	75.0%	77	95	Sourced from our friend Lars Marius Garshol, this kveik strain was isolated from a mixed culture which belonged to Harald Opshaug
White Labs Pacific Ale WLP041	Liquid	High	65-70%	67.5%	65	68	A popular ale yeast from the Pacific Northwest.
White Labs Pediococcus Damnosus WLP661	Liquid	low					Perfect for use in any sour program, this is a cocci bacteria known for its souring capabilities through the production of lactic acid.
White Labs Pilsner Lager WLP800	Liquid	Med/High	72-77%	74.5%	50	55	Somewhat dry with a malty finish.
White Labs Premium Bitter Ale WLP026	Liquid	Medium	70-75%	72.5%	67	70	From Staffordshire, England. Fermentation gives a mild but complex estery character. Ferments strong and dry and is good for high-gravity beers
White Labs Saccharomyces "Bruxellensis" Trois WLP644	Liquid	Low	85	85.0%	70	85	This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with delicate mango and pineapple...
White Labs San Diego Super Yeast WLP090	Liquid	Med/High	High	75.0%	65	68	Versatile, super-fast, super-clean strain.
White Labs San Francisco Lager WLP810	Liquid	High	65-70%	67.5%	58	65	For "California Common" type beer.
White Labs Scotch Whisky WLP045	Liquid	Medium	75-80%	77.5%	72	77	Used for scotch whiskey production from the early 1950s. Used in high-gravity beers.
White Labs Sonoma Ale WLP076	Liquid	Medium	70-74	72.0%	66	70	From a historic brewery in Northern California.
White Labs So. German Lager WLP838	Liquid	Med/High	68-76%	72.0%	50	55	A malty finish and balanced aroma.
White Labs Southwold Ale WLP025	Liquid	Medium	68-75%	71.5%	66	69	From Suffolk County, England. This yeast produces complex fruit, citrus, and spice flavors. Great for British-style bitters and pale ales.
White Labs Super High Gravity WLP099	Liquid	Medium	>80%	82.0%	65	69	High gravity yeast, ferments up to 25% alcohol.
White Labs Tennessee Whiskey WLP050	Liquid	Medium	75-80%	77.5%	75	79	Creates rich, smooth flavors. Used in high-gravity beers.
White Labs Thames Valley Ale WLP030	Liquid	High	72-78	75.0%			Very flocculant strain for all things English. Great for porters, stouts and ESBs. Lower ester production than most English strains
White Labs Torulaspora Delbrueckll WLP603	Liquid	Low/Med	30-50	40.0%	50	86	Wild yeast isolated from fruit trees in Denmark. This is one of the three strains that make up WLP611
White Labs Trappist Ale WLP500	Liquid	Low/Med	75-80%	77.5%	65	72	Distinctive fruitiness and plum characteristics.
White Labs Whitbread II Ale WLP017	Liquid	High	67-73%	70.0%	66	70	Brittish style, slightly fruity with a hint of sulfur.
White Labs Yorkshire Square WLP037	Liquid	High	Low	70.0%	65	70	Availability: Nov-Dec. Toasty with malt-driven esters.
White Labs Zurich Lager Yeast WLP885	Liquid	Medium	70-80%	75.0%	50	55	Swiss style lager yeast with minimal sulfer and diacetyl production.
Wyeast American Ale 1056	Liquid	Low/Med	73-77%	75.0%	60	72	Well balanced. Ferments dry, finishes soft.
Wyeast American Ale II 1272	Liquid	Medium	72-76%	74.0%	60	72	Slightly nutty, soft, clean and tart finish.
Wyeast American Lager 2035	Liquid	Medium	75-80%	77.5%	48	58	Bold, complex and aromatic; slight diacetyl.
Wyeast American Wheat 1010	Liquid	Low	74-78%	76.0%	58	74	Produces a dry, slightly tart, crisp beer.
Wyeast Bavarian Lager 2206	Liquid	Medium	73-77%	75.0%	46	58	Produces rich, malty, full-bodied beers.
Wyeast Bavarian Wheat 3638	Liquid	Low	70-76%	73.0%	64	75	Balance banana esters w/ apple and plum esters.
Wyeast Bavarian Wheat Blend 3056	Liquid	Medium	73-77%	75.0%	64	74	Produces mildly estery and phenolic wheat beers.
Wyeast Belgian Abbey 1214	Liquid	Low/Med	74-78%	76.0%	68	78	Abbey-style, top-fermenting yeast for high gravity.
Wyeast Belgian Abbey II 1762	Liquid	Medium	73-77%	75.0%	65	75	Slightly fruity with a dry finish.
Wyeast Belgian Ardennes 3522	Liquid	High	72-76%	74.0%	65	85	Mild fruitiness with complex spicy character.
Wyeast Belgian Dark Ale 3822-PC	Liquid	Medium	74-79	76.5%	65	80	This unique Belgian ale yeast is a high acid producer with balanced ester and phenol production allowing a good expression of malt profile, especially the strong flavors of darker malts and sugars. High alcohol tolerance. Spicy, tart, and dry on the palate with a very complex finish.
Wyeast Belgian Lambic Blend 3278	Liquid	Low/Med	65-75%	70.0%	63	75	Rich, earthy aroma and acidic finish.
Wyeast Belgian Saison 3724	Liquid	Low	76-80%	78.0%	70	95	Very tart and dry with spicy and bubblegum aromatics
Wyeast Belgian Schelde Ale 3655-PC	Liquid	Medium	73-77%	75.0%	62	74	From the East Flanders - Antwerpen region of Belgium, this unique top-fermenting yeast produces complex, classic Belgian aromas and flavors that meld well with premium quality pale and crystal malts. Well-rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel.
Wyeast Belgian Stout 1581-PC	Liquid	Medium	70-85	77.5%	65	75	A very versatile ale strain from Belgium. Excellent for Belgian stouts and Belgian specialty ales. Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics.
Wyeast Belgian Strong Ale 1388	Liquid	Low	74-78%	76.0%	64	80	Fruity nose and palate, dry, tart finish.
Wyeast Belgian Wheat 3942	Liquid	Medium	72-76%	74.0%	64	74	Apple and plum like nose with dry finish.
Wyeast Belgian Witbier 3944	Liquid	Medium	72-76%	74.0%	60	75	Alcohol tolerant, with tart, slight phenolic profile.
Wyeast Berliner Weisse Blend 3191-PC	Liquid	Low	73-77	75.0%	68	72	This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.
Wyeast Bière de Garde 3725-PC	Liquid	Low	74-79	76.5%	70	84	Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.
Wyeast Bohemian Lager 2124	Liquid	Medium	73-77%	75.0%	45	68	Ferments clean and malty.
Wyeast Brettan. Bruxellensis 5112	Liquid	Medium	High		60	75	Produces classic lambic characteristics.
Wyeast Brettan. Lambicus 5526	Liquid	Medium	High		60	75	Pie cherry-like flavor and sourness.
Wyeast British Ale 1098	Liquid	Medium	73-75%	74.0%	64	72	Ferments dry and crisp, slightly tart and fruity.
Wyeast British Ale II 1335	Liquid	High	73-75%	74.0%	63	75	Malty flavor, crisp finish, clean, fairly dry.
Wyeast British Cask Ale 1026-PC	Liquid	Med/High	74-77	75.5%	63	72	A great yeast choice for any cask-conditioned British Ale and one that is especially well suited for hoppy bitters, IPAs and Australian ales. Produces a nice malt profile, and finishes crisp and slightly tart. Low to moderate fruit ester producer that clears well without filtration.
Wyeast Budvar Lager 2000	Liquid	Med/High	71-75%	73.0%	48	56	Malty nose with subtle fruit. Finishes dry and crisp.
Wyeast California Lager 2112	Liquid	High	67-71%	69.0%	58	68	Produces malty, brilliantly clear beers.
Wyeast Canadian/Belgian Ale 3864-PC	Liquid	Medium	75-79	77.0%	65	80	This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermentation temperatures.
Wyeast Czech Pils 2278	Liquid	Medium	70-74%	72.0%	50	58	Dry but malty finish.
Wyeast Danish Lager 2042	Liquid	Low	73-77%	75.0%	46	56	Rich Dortmund style with crisp, dry finish.
Wyeast Denny's Favorite 50 Ale 1450	Liquid	Low	74-76	75.0%	60	70	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.
Wyeast English Special Bitter 1768-PC	Liquid	High	68-72	70.0%	64	72	A great yeast for malt-predominate ales. Produces light fruit and ethanol aromas along with soft, nutty flavors. Exhibits a mild malt profile with a neutral finish. Bright beers are easily achieved without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent.
Wyeast European Lager 2247-PC	Liquid	Low	73-77	75.0%	46	56	This strain exhibits a very clean and dry flavor profile often found in aggressively-hopped lagers. Produces mild aromatics and slight sulfur notes typical of classic pilsners. This yeast is a good attenuator resulting in beers with a distinctively crisp finish.
Wyeast Farmhouse Ale 3726	Liquid	Medium	74-79	76.5%	70	84	This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.
Wyeast Flanders Golden Ale 3739-PC	Liquid	Low/Med	74-78	76.0%	64	80	This well-balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. 3739-PC is a robust and versatile strain that performs nicely in a broad range of Belgian styles.
Wyeast Forbidden Fruit Yeast 3463	Liquid	Low	73-77%	75.0%	63	76	Phenolic profile, subdued fruitiness.
Wyeast French Saison 3711	Liquid	Low	77-83	80.0%	65	77	A very versatile strain that produces Saison or farmhouse style beers 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.
Wyeast German Ale 1007	Liquid	Low	73-77%	75.0%	55	68	Ferments dry and crisp with a mild flavor.
Wyeast German Wheat 3333	Liquid	High	73-77%	75.0%	63	75	Sharp, tart crispness, fruity, sherry-like palate.
Wyeast Hella Bock Lager 2487-PC	Liquid	Medium	70-74	72.0%	48	56	Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation.
Wyeast Irish Ale 1084	Liquid	Medium	71-75%	73.0%	62	72	Slight residual diacetyl and fruitiness.
Wyeast Kölsch 2565	Liquid	Low	73-77%	75.0%	56	70	Malty with a subdued fruitiness and a crisp finish.
Wyeast Kolsch Yeast II 2575-PC	Liquid	Low	73-77	75.0%	56	70	This authentic Kӧlsch strain from one of Germany’s leading brewing schools has a rich flavor profile which accentuates a soft malt finish. It has Low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers.
Wyeast Lactobacillus 5335	Liquid		NA		60	95	Lactic acid bacteria.
Wyeast Leuven Pale Ale 3538-PC	Liquid	Low	70-76	73.0%	64	75	A complex alternative to the standard German wheat strain profile of 3068 Weihenstephan Weizen. 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%.
Wyeast London Ale 1028	Liquid	Low/Med	73-77%	75.0%	60	72	Bold and crisp with a rich mineral profile.
Wyeast London Ale III 1318	Liquid	High	71-75%	73.0%	64	74	Very light and fruity, with a soft, balanced palate.
Wyeast London ESB Ale 1968	Liquid	High	67-71%	69.0%	64	72	Rich, malty character with balanced fruitiness.
Wyeast Munich Lager 2308	Liquid	Medium	70-74%	72.0%	48	56	Very smooth, well-rounded and full-bodied.
Wyeast Munich Lager II 2352-PC	Liquid	Medium	72-74	73.0%	52	62	Seasonal Availability. Low diacetyl and low sulfur aroma. Great for malt-driven lagers.
Wyeast North American Lager 2272-PC	Liquid	High	70-76	73.0%	52	58	Traditional culture of North American and Canadian lagers, light pilsners and adjunct beers. Mildly malty profile, medium ester profile, well balanced. Malty finish.
Wyeast Northwest Ale 1332	Liquid	High	67-71%	69.0%	65	75	Malty, mildly fruity, good depth and complexity.
Wyeast Octoberfest Lager Blend 2633	Liquid	Low/Med	73-77%	75.0%	48	58	Plenty of malt character and mouth feel. Low in sulfer.
Wyeast Pediococcus Cerivisiae 5733	Liquid		NA		60	95	Lactic acid bacteria.
Wyeast Pilsen Lager 2007	Liquid	Medium	71-75%	73.0%	48	56	Smooth malty palate; ferments dry and crisp.
Wyeast Rasenmäher Lager 2252-PC	Liquid	Low	Medium		48	68	Seasonal Availability. Produces clean lagers at low temp. fermentations, but also yields slight ester at higher temps.
Wyeast Ringwood Ale 1187	Liquid	High	68-72%	70.0%	64	74	A malty, complex profile that clears well.
Wyeast Rocky Mountain Lager 2105-PC	Liquid	Med/High	70-74	72.0%	48	56	Perfect for that “Banquet Style” beer, this lager strain, born high in the Colorado Rockies, ferments well at cooler temperatures with an emphasis on the malt finish. Will work well for all North American lagers, light pilsners and adjunct beers. Mild malty profile, medium ester profile, well balanced.
Wyeast Roeselare Ale Blend 3763	Liquid	Varies	80-80	80.0%	65	85	Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. 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.
Wyeast Scottish Ale 1728	Liquid	High	69-73%	71.0%	55	75	Suited for Scottish-style ales, high-gravity ales.
Wyeast Staro Prague Lager 2782-PC	Liquid	Medium	70-74	72.0%	50	58	This yeast will help create medium to full body lagers with moderate fruit and bready malt flavors. The balance is slightly toward malt sweetness and will benefit from additional hop bittering. A fantastic strain for producing classic Bohemian lagers.
Wyeast Thames Valley Ale 1275	Liquid	Medium	72-76%	74.0%	62	72	Clean, light malt character with low esters.
Wyeast Thames Valley Ale II 1882-PC	Liquid	High	72-78	75.0%	60	70	This strain was originally sourced from a now defunct brewery on the banks of the River Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.
Wyeast Trappist High Gravity 3787	Liquid	Medium	74-78%	76.0%	64	78	Ferments dry, rich ester profile and malty palate.
Wyeast Trappist Style Blend 3789-PC	Liquid	Medium	75-80	77.5%	68	85	A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.
Wyeast Urquell Lager 2001	Liquid	Med/High	72-76%	74.0%	48	56	Mild fruit and floral aroma. Very dry with mouth feel.
Wyeast Weihenstephan Weizen 3068	Liquid	Low	73-77%	75.0%	64	75	A unique, rich and spicy weizen character.
Wyeast West Yorkshire Ale 1469	Liquid	High	67-71	69.0%	64	72	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
Wyeast Whitbread Ale 1099	Liquid	High	68-72%	70.0%	64	74	Mildly malty and slightly fruity.