YEAST DESCRIPTION CHART
| Name Data | Description | Origin proposed |
|---|---|---|
| AEB-AY3 Attenu: 75-83 Floc: high Alc: 12 %vol Temp: 19,5° (16-23) Others: neutral, malty, low esters, little citrus | Malty characters dominate on taste with rich biscuit and soft caramel notes and a little citrus for balance. This is a very versatile yeast that can be used to brew a wide range of English-, American- and Belgian-style ales, including pale ales, brown ales and porters. | Whitbread – Dry (B; II) |
| AEB-AY4 Attenu: 84 Floc: high Alc: 10-11 %vol Temp: 19,5° (16-23) Others: neutral, malty, low esters, little citrus | This is a very versatile yeast that can be used to brew a wide range of American- and English-style ales, including pale ales (IPA, APA, EPA), brown ales and porters. Delivers light malty flavour notes with a touch of citrus. Esters are mild to give a balanced and clean, neutral finish. | Sierra Nevada, Chico (US) (Seibel 96) |
| AEB-NEW-E Attenu: 78 Floc: low Alc: 10-11 %vol Temp: 19,5° (16-23) Others: high esters, hop-acc, tropical fruits | For American East Coast-style ales including New England IPA (NEIPA), Hazy and Juicy IPA, hazy pale ales, and pastry stouts. Intensifies hop-derived fruity notes especially of tropical fruits like mangoes, passionfruit, guava, as well as grapefruit, oranges and limes. The yeast plays an important role in creating the texture of the beer where residual sugars and alcohol contribute to a fuller, softer mouthfeel. | Boddington (UK) Verdant (UK) |
| FER-K-97 Attenu: 80-74 Floc: medium Alc: 9-11 %vol Temp: 22° (18-26) Others: some floral fruity esters | German ale brewer’s yeast producing subtle fermentation character. Depending on the conditions tend to present floral and balanced fruity character. Ideal for delicate beers such as German Kolsch beers, Belgian Wits and some versions of Session Beers. Suitable for heavily hopped beers and has ability to form a large firm head when fermenting. | Weihenstephan W165 |
| FER-S-04 Attenu: 74-82 Floc: high Alc: 9-11 %vol Temp: 22° (18-26) Others: low esters, fast ferment. | English ale brewer’s yeast selected for its fast fermentation profile. Produces balanced fruity and floral notes. Due to its flocculation power, tends to produce beers with higher clarity. Ideal for a large range of American and English Ales – including highly hopped beers – and is specially adapted to cask-conditioned and beers fermented in cylindro-conical tanks. | Whitbread – Dry (B; II) |
| FER-S-33 Attenu: 68-72 Floc: low-medium Alc: 9-11 %vol Temp: 22° (18-26) Others: body and fruity esters | Fruity driven strain, gives a high mouthfeel and body to the beer. Ideal for Belgian Ales (Blond, Dubbel, Tripel, Quadrupel Styles) and strong English ales (ex. Imperial Stouts). It is also ideal for New England IPAs. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer. | Charles Wells |
| FER-T-58 Attenu: 72-78 Floc: low-medium Alc: 9-11 %vol Temp: 22° (18-26) Others: fruity and phenols, banana, clove, peppery | Specialty brewer’s yeast selected for its strong fermentation character, intense fruity and phenolic flavors – especially banana, clove and peppery notes. Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer. | unk |
| FER-US-05 Attenu: 78-82 Floc: medium Alc: 9-11 %vol Temp: 22° (18-26) Others: low esters, clean, crisp | American ale brewer’s yeast producing neutral and well-balanced ales, clean and crispy. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. Ideal for American beer types and highly hopped beers. | Sierra Nevada, Chico (US) (Seibel 96) |
| LAL-BRY-97 Attenu: 78-84 Floc: high Alc: 13 %vol Temp: 18,5° (15-22) Others: neutral, slight ester | LalBrew BRY-97™ is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce clean fermentations for high quality ales. LalBrew BRY-97™ is a neutral and highly attenuating strain with a high flocculation ability that can be used to make a wide variety of American-style beers. Through expression of a β-glucosidase enzyme, LalBrew BRY-97™ can promote hop biotransformation and accentuate hop flavor and aroma. Traditional ales made with LalBrew BRY-97™ include but are certainly not limited to American Pale Ale, American Amber, American Brown, American IPA, Imperial IPA, American Stout, Cream Ale, American Wheat, Scotch Ale, Russian Imperial Stout, Roggen/Rye, Old Ale and American Barleywine. | Sierra Nevada, Chico (US) (Seibel 96) |
| LAL-New England Attenu: 78-83 Floc: med Alc: 9 %vol Temp: 21,5° (18-25) Others: tropical and stone fruit | LalBrew New England™ is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew New England™ will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew New England™ can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew New England™ exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales. | Vermont Pub & Brewery Burlington Vermont (US) ”Conan” strain |
| LAL-Nottingham Attenu: 78-84 Floc: high Alc: 14 %vol Temp: 17,5° (10-25) Others: neutral, slight fruity | LalBrew Nottingham™ is an English-style ale yeast selected for its high performance and versatility. Neutral flavor and consistent performance across diverse fermentation conditions make LalBrew Nottingham™ and ideal house strain for producing a wide variety of beer styles. Through moderate expression of β-glucosidase and β-lyase enzymes, LalBrew Nottingham™ can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew Nottingham™ is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, LalBrew Nottingham™ can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. LalBrew Nottingham™ is a stress tolerant making it a good choice for high gravity, sours, re-starting stuck fermentations and other challenging fermentation conditions. | UK, chosen from multistrain |
| LAL-Pomona Attenu: 75-84 Floc: medium Alc: 10 %vol Temp: 20° (18-22) Others: Peach, Citrus,Tropical fruit | LalBrew Pomona™ is a hybrid yeast that was selected for flavor and fermentation performance in hoppy beers. Named after the goddess of fruit trees, LalBrew Pomona™ produces a unique and juicy flavor profile with notes of peach, citrus, and tropical fruits. This strain was developed by Escarpment Laboratories (Canada) using advanced yeast breeding and adaptive laboratory evolution in high ABV and highly hopped IPA fermentations. The result is a fruity, stress-tolerant, and robust strain that enhances biotransformation and haze for modern IPA styles. | Escarpment Laboratories (CAN) |
| LAL-Verdant IPA Attenu: 75-82 Floc: medium Alc: 12 %vol Temp: 21,5° (18-25) Others: Apricot, tropical fruit, citrus | LalBrew Verdant IPA™ was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium-high attenuation, LalBrew Verdant IPA™ leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. This highly versatile strain is well suited for a variety of beer styles including NEIPA, English IPA, American Pale, English Bitter, Sweet Stout and Sours. | Boddington (UK) Verdant (UK) |
| LAL-Windsor Attenu: 65-72 Floc: low Alc: 12 %vol Temp: 18,5° (15-22) Others: fruity, estery | LalBrew Windsor™ is a true English ale strain that produces a balanced fruity aroma with lower attenuation due to an inability to metabolize maltotriose. LalBrew Windsor™ is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. Beers created with LalBrew Windsor™ are usually described as full-bodied, fruity English ales. LalBrew Windsor™ is a consistent and robust strain that produces moderate levels of alcohol and the balanced flavor and aroma characteristics of the best traditional English ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts. | Worthington White Shield |
| M15 Empire Ale Attenu: 70-75 Floc: med-high Alc: 8 %vol Temp: 20° (18-22) Others: body, dark fruit | A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavors. Suitable for Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more. When fermented at the correct temperature, Empire Ale yeast exhibits extremely characterful and appetising estery aromas reminiscent of rich dark fruit. This yeast strain has been carefully selected to aid mouth feel in the finished beer. Body should be full leaning towards a rich dark fruit character. Care must be taken when designing the beer to adjust hop bitterness to alleviate an over sweet finished beer. Higher alcohol beers will tend to be slightly too sweet and heavy due to the moderate attenuative capabilities of the strain although a lower mash temperature may help the fermentability and lower the final gravity. | unk |
| M36 Liberty Bell Ale Attenu: 74-78 Floc: med-high Alc: 9 %vol Temp: 20,5° (18-23) Others: mild esters, medium dry, some body | A top fermenting ale yeast suitable for a wide variety of hoppy and distinctive style beers. This strain produces light, delicate fruity esters and helps to develop malt character. Some pear esters, possibly strawberry or kiwi-like aromas can be expected. Clean, delicate malt and hop aromas will survive fermentation. If hop and/or malt aromas are prominent in the beer this strain’s aroma characteristics will fade to the background. Clean, mostly neutral and smooth, finishes beers moderately dry but does not strip away body. Silky, lightly smooth texture, light to medium body, mild acidity and mostly neutral flavour. Aroma contributions from this yeast strain makes it a good all-rounder for a wide range of ales. As a very good strain for strong ales, this yeast provides brews with plenty of body, without being heavy or dense. Suitable for both English and American Pale Ales, Extra Special Bitters, Golden Ales and more. | Brakspear Henley on Thames (UK) |
| M42 New World Strong Ale Attenu: 77-82 Floc: high Alc: 12 %vol Temp: 19° (16-22) Others: neutral, malt&hop-acc | A top-fermenting ale strain suitable for many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer. Hops and malt aromas are enhanced and will tend toward earthy, nutty, orange peel, and mild spice. Esters will be nearly absent in normal strength beers fermented cool; below 20°C (68°F). Beers fermented with this strain will finish dry, and very light beers will not be thin or watery. Acidity will be low, and mouthfeel will be light and soft on the palate with a smooth non astringent texture. As this strain is highly flocculent and resilient and not prone to autolysis, it is excellent for cask or bottle conditioning. Ester formation will be slightly elevated in higher alcohol beers. The character of the esters will be pleasant with ripe apple and pear dominating, along with faint banana. Beer will be dry, but a perception of malt sweetness will survive in the aftertaste along with malt character and complexity. Alcohol should be warming, not hot. | Whitbread – Dry (B; II) |
| M44 US West Coast Attenu: 77-85 Floc: med-high Alc: 11 %vol Temp: 20,5° (18-23) Others: neutral, dry, crisp, hop-acc | A top fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through. A very neutral strain even when fermented in higher gravity worts and warmer temperatures. Tangy citrus and pine hop aromas will be enhanced, as well as toasted and dark malt aromas. Beers fermented with this strain will finish dry and crisp. This strain is at its best in hop prominent American style ales. Very light ales may turn out a bit stripped, thin or astringent if care is not taken with the mash temperature and avoiding over-extraction. Acidity is moderately high, boosting hop flavours and creating a clipped finish. Remaining very neutral, this strain excels in strong ales with simple malt bills. Alcohol will be a dominant flavour and aroma constituent, and may be quite warming but not harsh. | Sierra Nevada, Chico (US) (Seibel 96) |
| M66 Hop Head Attenu: 74-82 Floc: med-high Alc: 10 %vol Temp: 20° (18-22) Others: hop-acc. medium esters, relative neutral and clean | A yeast enzyme blend that enhances aromatics and esters, perfect for New England, hazy and fruit forward IPAs. Select enzymes improve aroma and flavour from late hop and fruit additions. M66 Hophead Ale Yeast is suitable for New England IPAs, Juicy IPAs, Hazy IPAs, American IPAs, American Pale Ales and more. Aroma from dry hop additions will be enhanced along with aroma from any fruitadditions made during fermentation. The moderate, well-balanced ester profile from this yeast will complement the character from New World hops very well whilst also bringing out some malt character. This yeast ferments clean and relatively neutral, with the moderate, well-balanced esterprofile adding subtle complexity. Beers fermented with this yeast have a moderately dry finish but will retain a good level of mouthfeel to prevent them from being too thin. With a good alcohol tolerance of up to 10 % ABV, this yeast works particularly well in stronger IPA styles. Higher ABV beers will retain a good level of body without being too heavy. | Boddington (UK) Verdant (UK) |
| WLP001 California ale Attenu: 73-80 Floc: medium Alc: 10-15 %vol Temp: 21,5° (20-23) Others: clean, hop-acc., wide range | Clean flavors and hardy fermentations. Known for its use in hoppy beers, it accentuates hop flavors and aromas and attenuates well, even for high gravity beers. This strain has the ability to be used in almost any style of ale ranging from IPA to porter and even kölsch, which makes it a great all-around house strain. | Sierra Nevada, Chico (US) (Seibel 96) |
| WLP002 English ale Attenu: 63-70 Floc: very high Alc: 5-10 %vol Temp: 19° (18-20) Others: malt-acc. some esters and diacetyl | Traditionally used for English-style ales including milds, bitters, porters, and stouts, it is also ideal for American-style pale ales and IPAs. Residual sweetness accentuates malt character along with mild fruity esters, adding complexity to the flavor and aroma of finished beers. Slight diacetyl production is common. Due to this strain’s high flocculation, the beer will finish clear and the yeast can easily be harvested from the fermenter for future use. It is common for this yeast to look coagulated. | Fullers |
| WLP003 German ale II (V) Attenu: 73-80 Floc: med Alc: 5-10 Temp: 19,5° (18-21) Others: low ester, sulfur, lager-like | For clean ales such as kölsch, altbier, and German-style pale ales. It has a strong sulfur component that will reduce with conditioning. Lager-like in flavor, this strain ferments clean and produces subdued fruity esters which are more present than WLP029 German/Kölsch Ale Yeast. | Weihenstephan W165 |
| WLP004 Irish ale Attenu: 69-74 Floc: med-high Alc: 8-12 %vol Temp: 19° (18-20) Others: dry, malty, low esters | from one of the oldest stout-producing breweries in the world. It’s great for many beer styles but really shines in malty British styles such as stouts, porters and brown ales. Medium attenuation helps with a dry finish that promotes roasty notes. Esters help round out the overall flavor making a soft drinkable stout. | Guinness (IRL) |
| WLP005 British ale Attenu: 67-74 Floc: high Alc: 5-10 %vol Temp: 19,5° (18-21) Others: malty, mild esters | Used in malty English beers, this strain is a great choice for any beers using traditional English malts like Maris Otter, Golden Promise or floor malted barley. This strain will push bready, grainy malt flavors while being a mild ester producer. | unk |
| WLP006 Bedford ale (V) Attenu: 72-80 Floc: high Alc: 5-10 %vol Temp: 19,5° (18-21) Others:Dry, distinct ester profile | Ferments dry and flocculates very well; produces a distinct ester profile. This yeast yields a full mouthfeel, perfect for creating English-style ales, including bitters, pale ales, porters, stouts and browns. | Charles Wells |
| WLP007 Dry English Ale Attenu: 70-80 Floc: med-high Alc: 8-12 %vol Temp: 19,5° (18-21) Others: clean, dry, hop&malt-acc. | Known for its high attenuation, achieving 80% even with 10% ABV beers. The high attenuation eliminates residual sweetness, making the yeast well-suited for high gravity ales and clean, well-attenuated beer styles. This strain has become a go-to house strain for American breweries due to its clean profile and high attenuation. It’s an ideal strain for American and English hoppy beers as well as malty ambers, porters and brown ales. This strain can be a substitute for WLP001 California Ale Yeast® | Whitbread – Dry (B; II) |
| WLP008 East Coast Ale Attenu: 70-75 Floc: low-med Alc: 5-10 %vol Temp: 21,5° (20-23) Others: rel. WLP001 some more esters and residual sweetness | Can be used to reproduce many American versions of classic beer styles but has been gaining popularity for its use in East Coast IPAs. It is cleaner and crisper than other haze producing strains. It possesses the similar neutral character of WLP001 California Ale Yeast® with slightly higher ester production. This strain’s attenuation leaves some mouthfeel and residual sweetness which balances hop bitterness. It’s a great all-around strain for balanced, accessible beer styles such as blondes, pale ales and amber ales. | unk |
| WLP011 European ale (V) Attenu: 65-70 Floc: med Alc: 5-10 %vol Temp: 19,5° (18-21) Others: low ester, no sulfur | A malty northern European-origin ale yeast. Its low ester production gives it a clean profile, with little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for altbiers, kölsch-style ales, malty English-style ales, and fruit beers. | Wissenschaftliche station #338 |
| WLP013 London ale Attenu: 67-75 Floc: med Alc: 5-10 %vol Temp: 20,5° (19-22) Others: rel. dry malt&hop-acc. Oak-esters | Oak ester character makes this yeast well-suited for classic British beer styles such as pales and bitters, or dark malty beers like brown ales and porters. Medium flocculation characteristics allow attenuation up to 75% leaving beer dry while adding malt complexity and pushing hop bitterness. If you love WLP001 California Ale Yeast®, give this strain a try as it has more character. | Worthington White Shield |
| WLP023 Burton ale Attenu: 72-78 Floc: med Alc: 5-10 %vol Temp: 21,5° (20-23) Others: subtle esters, some sulfur hop-acc. | This strain is sourced from Burton upon Trent, England which is known for pushing IPAs into the spotlight. It produces a subtle fruity ester profile which can be described as notes of apple, clover honey and pear. A background sulfur note is common with this strain. Great for use in hoppy American and English styles such as pale ales, bitters and ambers. Can also be an alternative to WLP001 California Ale Yeast®. | Brakspear Henley on Thames (UK) |
| WLP028 Edinburgh Scottish Ale Attenu: 70-75 Floc: med Alc: 8-12 %vol Temp: 19,5° (18-21) Others: versatile, esters varies with temp. | This strain produces underlying esters of pear and melon which work well with hop and malt derived notes. It’s medium to high alcohol tolerance is well-suited for strong Scotch-style ales or barleywine beers. This is a versatile strain that can be neutral at the low end of the recommended fermentation temperature range or provide more esters at the higher range. | McEwans |
| WLP029 German ale/Kölsch Attenu: 72-78 Floc: low-med Alc: 5-10 %vol Temp: 19,5° (18-21) Others: low ester, lager-like, hop-acc | Sourced from a small brewpub in Cologne, Germany, this strain is fitting for German ales such as kölsch and altbier. Known for accentuating hop flavor and bitterness while creating crisp, clean lager like characters, it performs exceptionally well at temperatures ranging from 65° to 69°F (18-20°C) and does not ferment well below 62°F (17°C) after peak fermentation. Typically has low flocculation characteristics after the first generation. (Note: ”genetically” lager and unlike WY2565) | Weihenstephan 165, Köln (Päffgen) (PJ Früh) |
| WLP036 Düsseldorf Alt ale Attenu: 65-72 Floc: med Alc: 5-10 %vol Temp: 19,5° (18-21) Others: low ester, malt-acc | A traditional altbier-style yeast from Düsseldorf, Germany. It produces clean, malty German brown and amber ales. This strain keeps the contribution of hop bitterness in the background while promoting sweet malt notes. | Düsseldorf (Zum Uerige) |
| WLP037 Yorkshire square ale Attenu: 68-72 Floc: high Alc: 5-10 %vol Temp: 19,5° (18-21) Others: malt esters, malty, balanced | This yeast produces a beer that is malty and well balanced. Expect toasty flavors with malt-driven esters. Highly flocculent and a good choice for English-style pale ales, brown ales, and milds. | unk |
| WLP039 East Midlands ale Attenu: 73-82 Floc: med-high Alc: 5-10 %vol Temp: 20° (19-21) Others: very dry, low-med esters | British-style ale yeast with a very dry finish. Low to medium fruit and fusel alcohol production. A good top-fermenting yeast strain well suited for top-cropping. A great choice for pale ales, ambers, porters, and stouts. | UK, chosen from multistrain |
| WLP041 Pacific Ale Attenu: 72-78 Floc: med-high Alc: 5-10 %vol Temp: 19° (18-20) Others: mild esters, malt-acc. | From the Pacific Northwest, this strain is a mild ester producer while promoting malt character. It can be used for a range of styles from an English mild to an American IPA or Irish stout. A great flocculator, it leaves a clear beer and saves on conditioning time. (NOTE: Close to WY1332, different attenuation) | Hales Brewery in Seattle via Gales Brewery UK |
| WLP051 California V Ale Attenu: 72-78 Floc: med-high Alc: 8-12 %vol Temp: 20° (19-21) Others: esters high, some sulfur, english-like | More similarities to an English strain than WLP001 California Ale Yeast®. It is a big ester producer, showcasing notes of cherry and apple which compliment pale ales, blonde and brown ales. Typically leaves some residual, lager-like sulfur compounds in finished beer. Recent sequencing studies show that this strain belongs to Saccharomyces pastorianus species, the same hybrid species as most lager strains. However, this strain has been used to make ales for decades and was previously categorized as belonging to Saccharomyces cerevisiae. (Note: ”genetically” lager and unlike WY1272) | unk |
| WLP066 London Fog ale Attenu: 75-82 Floc: low-med Alc: 5-10%vol Temp: 19° (17-21) Others: pineapple, grapefruit esters | The most popular strain for Hazy/Juicy IPAs. This strain will deliver pineapple and ruby red grapefruit aromas, with hop balance and some residual sweetness resulting in a velvety mouthfeel. This is the go-to strain 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. | Boddington (UK) Verdant (UK) |
| WLP067 Coastal Haze (blend) Attenu: 75-82 Floc: low-med Alc: 8-12%vol Temp: 21° (20-22) Others: hazy, mango, pineapple, dry | This blend of our favorite New England-style IPA strains is great for producing beers with a hazy appearance and tropical, fruit-forward esters. Producing dry, yet juicy beers, the mango and pineapple characteristics will lend to added drinkability. | blend |
| WLP095 Burlington Ale Attenu: 75-80 Floc: medium Alc: 8-12 %vol Temp: 20,5° (19-22) Others: esters, body, diacetyl | This yeast is the signature strain for a brewery in the Northeast United States, making it ideal for New England-style IPAs. Adding personality to your beer by contributing esters and body, this strain will blend with hop flavors and aromas while balancing bitterness. Esters are higher than WLP001 California Ale Yeast® and this strain has been known to result in more diacetyl increasing the temperature at the end of fermentation is suggested. | Vermont Pub & Brewery Burlington Vermont (US) ”Conan” strain |
| WY1007 German ale Attenu: 73-77 Floc: low Alc: 11%v Temp: 16,5° (13-20) Others: low esters but some at higher temp. | A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl. | Weihenstephan W165 |
| WY1028 London ale Attenu: 73-77 Floc: low-med Alc: 11 %vol Temp: 19° (16-22) Others: mineral profile, some esters | A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired. | Worthington White Shield |
| WY1056 American ale Attenu: 73-77 Floc: low-med Alc: 11 %vol Temp: 19° (16-22) Others: Very clean, malt&hop-acc. citrus note at low temp. | Very clean, crisp flavor characteristics with low fruitness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66 °F (15-19 °C) fermentations. Normally requires filtration for bright beers. | Sierra Nevada (Seibel 96) |
| WY1084 Irish ale Attenu: 71-75 Floc: med Alc: 12 %vol Temp: 19,5° (17-22) Others: versatile, more ester at higher temp | This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64 °F (18 °C). | Guinness (IRL) |
| WY1098 British ale Attenu: 73-75 Floc: med Alc: 10 %vol Temp: 20° (18-22) Others: clean, neural, hop&malt-acc | This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64 °F (18 °C). | Whitbread – Dry (B; II) |
| WY1099 Whitbread ale Attenu: 68-72 Floc: med-high Alc: 10 %vol Temp: 21° (18-24) Others: malty, slighly fruity | A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile. | Whitbread – (A; I) (UK) |
| WY1187 Ringwood Attenu: 68-72 Floc: high Alc: 10 %vol Temp: 20,5° (18-23) Others: unique flavor, distinct esters, diacetyl, slow | A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter. | Pripps Brewery, Sweden (aka WY1742 Swedish porter) Ringwood |
| WY1272 American ale II Attenu: 72-76 Floc: med Alc: 10 %vol Temp: 18,5° (15-22) Others: wide range more esters at higher temp . | With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration. (Genetically ale, unlike WLP051) | Anchor Liberty |
| WY1275 Thames Valley Attenu: 77 Floc: low-med Alc: 10 %vol Temp: 19,5° (17-22) Others: clean, low esters, rich complex flavor | This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced. | Brakspear Henley on Thames (UK) |
| WY1318 London ale III Attenu: 71-75 Floc: high Alc: 10 %vol Temp: 20,5° (18-23) Others: balanced, fruity, slightly sweet | Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet. London Ale III has become synonymous with the production of New England IPAs, also known as a juicy IPA or hazy IPA, and balances well with the tropical fruit qualities from late and dry hop additions. | Boddington (UK) Verdant (UK) |
| WY1332 Northwest ale Attenu: 67-71 Floc: high Alc: 10 %vol Temp: 21° (18-24) Others: malty, mildly fruity | One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity. | Hales Brewery in Seattle via Gales Brewery UK |
| WY1338 European ale (NA) Attenu: 67-71 Floc: high Alc: med Temp: 19° (16-22) Others: malt-acc. Wissenschaftliche in Munich | Strain not available | Wissenschaftliche station #338 |
| WY1469 West Yorkshire ale Attenu: 67-71 Floc: high Alc: 9 %vol Temp: 20° (18-22) Others: malty, balanced, medium nutty stone fruit esters | 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. | Timothy Taylor |
| WY1728 Scottish Ale Attenu: 69-73 Floc: high Alc: 12 %vol Temp: 18,5° (13-24) Others: Versatile, clean, more esters at higher temp. | Wyeast Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile. | McEwans |
| WY1968 London ESB Attenu: 67-71 Floc: high Alc: 9 %vol Temp: 20° (18-22) Others: fruity, sweeter, diacetyl | A very good cask conditioned ale strain, this extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74 °F (21-23 °C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration. | Fullers |
| WY2565 Kölsch Attenu: 73-77 Floc: low Alc: 10%v Temp: 17° (13-21) Others: some but low ester, lager-like | This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60 °F (13-16 °C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers. | Weihenstephan 165, Köln (Päffgen) PJ Fruh |
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