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Homebrew Beer Ingredients Wyeast Liquid Strains

Wyeast Liquid Strains

Please click on a heading to sort the table below

Wyeast Liquid Strains: Description/Purpose:
German Ale True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.
American Ale Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool (60-66F, 15-19C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or pad filtration recommended.
British Ale Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well balanced. Ferments well down to 65°F (18°C).
American Wheat A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable.
London Ale Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style.
Irish Ale This yeast ferments well in dark roast worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced with fermentation temperatures above 64 degrees F (18 C). Flocculation is low to moderate with filtration typically required.
Whitbread Ale A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculent. Clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.
American Ale II
With many of the best qualities that brewers look for when brewing American styles of beer, this strain's performance is consistent and it makes great beer. Fruitier and more flocculent than Wyeast 1056 American Ale yeast, slightly nutty, soft, clean with a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness, or ferment cool for clean, light citrus character. Expect good attenuation, but this will vary with grist makeup, mashing protocol, or other wort characteristics. Reliably flocculent, producing bright beer without filtration.
Thames Valley Ale Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced.
British Ale II Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry.
European Ale Flocculation: high, Attenuation: 67-71%, Temperature Range: 62-72° F (16-22° C), Alcohol Tolerance: approximately 10% ABV
Scottish Ale Ideally suited for Scottish-style ales, and high-gravity ales of all types. Can be estery with warm fermentation temperatures.
London ESB This extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making for a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness will increase with higher fermentation temperatures (70-74F, 21-23C). Diacetyl production is noticeable and a thorough rest is necessary. Yeast traps trub easily and autolysis during storage is accelaerated. A very good cask conditioned ale strain due to rapid and complete flocculation. Brilliantly bright beers are easily achieved without any filtration.
Kolsch True top cropping yeast similar to Alt strains. Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature increase. Low or no detectable diacetyl production. Also ferments well at cold 55° - 60° F range (13-16° C). Used to produce quick-conditioning pseudo-lager beers. Requires filtration or additional settling time to produce bright beers.
Belgian Ale Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. This strain can be slow to start.
Belgian Strong Ale Classic yeast for this beer style. Robust flavor profile with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. May continue to produce CO2 for an extended period after packaging or collection, while in refrigerated storage.
Belgian Abbey Ale II High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile.
Belgian Lambic Blend Contains a selection of Saccharomyces and non-Saccharomyces including Belgian-style wheat beer yeast, sherry yeast, two Brettanomyces strains and lactic acid bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms most important for the desirable flavor components of these beers as they are brewed in West Flanders.
Forbidden Fruit For production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Well balanced estery profile.
Belgian Saison Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 sg. Fermentation will eventually finish, given time and warm temperatures.
French Saison Produces saison or farmhouse style biers that are highly aromatic, peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops. It is extremely attenuative but leaves an unexpected silky and rich mouthfeel.
Belgian Wheat Estery, low phenol producing yeast from small Belgian brewery. Apple-, bubblegum- and plum-like aromas with a dry but fruity finish.
Belgian Witbier Produces a complex flavor profile with a spicy phenolic character and low ester production. Phenols tend to dominate other flavors and dissipate with age. Ferments fairly dry with a finish that compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain is a true top cropping yeast requiring full fermenter headspace
Bavarian Wheat Blend Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers.
Weihenstephan Wheat Classic German wheat beer yeast, used by more German brewers than any other strain. Dominated by banana ester production, phenols and clove-like characteristics. Extremely attenuative yeast, which produces a tart, refreshing finish. Yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kraeusened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Increasing pitch rates will reduce ester production. Alcohol tolerance: approximately 10% ABV
German Wheat Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like palate.
Bavarian Wheat Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and clove.
Budvar Lager Nice malty nose, subtle fruit. Rich malt profile on palate. Finishes malty but dry, well balanced, crisp. Hop character comes through in finish.
Urquell Lager Mild fruit/floral aroma. Very dry and clean on palate with full mouth feel and nice subtle malt character. Very clean and neutral finish.
Pilsen Lager A classic American Pilsner strain, smooth, malty palate. Ferments dry and crisp.
American Lager Bold, complex and aromatic with a good depth of flavor characteristics for a variety of lager beers.
Danish Lager Rich, Dortmund-style with a crisp, dry finish. Soft profile accentuates hop characteristics.
California Lager Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65° F, (18° C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.
Bohemian Lager A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character and a crisp finish. Will ferment in the 45-55°F range for various beer styles. Benefits from diacetyl rest at 58°F (14°C) for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 65-72°F, (18-22°C) which eliminates sulfur production.
Bavarian Lager Used by many German breweries to produce rich, full-bodied malty beers. Good choce for Bocks and Dopplebocks. Benefits from diacetyl rest at 58°F(14°C) for 24 hours after fermentation is complete.
Czech Pils Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures (58°F) and will dissipate with conditioning.
Munich Lager A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest at the end of primary fermentation.


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