World of Brewing Yeast

Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55º F. Flocculation -- low; apparent attenuation -- 73-77%. (55-66ºF)

 

Rich minerally profile, bold and crisp, with some diacetyl production. Flocculation – medium; apparent attenuation -- 73-77%. (60-72ºF)

 

Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and clean, and is very well balanced. Flocculation -- low to medium; apparent attenuation 73-77%. (60-72ºF)

 

1084 Irish ale yeast.

Slight residual diacetyl and fruitiness ness; great for stouts. Clean, smooth, soft and full-bodied. Flocculation -- medium; apparent attenuation -- 71-75%. (62-72ºF)

 

1098 British ale yeast.

From Whitbread, Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65ºF. Flocculation -- medium; apparent attenuation -- 73-75%. (64-72ºF)

 

Fruitier and more flocculent than 1056, slightly nutty, soft, clean, slightly tart finish. Flocculation -- high; apparent attenuation -- 72-76%. (60-72ºF)

 

Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced. Flocculation -- medium; apparent attenuation -- 72-76%. (62-72ºF)

 

Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry. Flocculation -- high; apparent attenuation -- 73-76%. (63-75ºF)

 

1318 London ale yeast III.

From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. Flocculation -- high; apparent attenuation -- 71-75%. (64-74ºF)

 

Ideally suited for Scottish-style ales, and high-gravity ales of all types. Flocculation -- high; apparent attenuation 69-73%. (55-70ºF)

 

From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation. Flocculation -- high; apparent attenuation -- 67-71%. (60- 72ºF)

 

Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery. Flocculation -- medium; apparent attenuation -- 72-76%. (58-68ºF)

 

Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. Flocculation -- low; apparent attenuation -- 73-77%. (65-75ºF)

 

1762 Belgian Abbey Yeast II.        Details

High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish. Flocculation -- medium; apparent attentuation -- 73-77%. (65-75ºF)

 

Highly flocculent top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculent that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales. Flocculation -- high; apparent attenuation -- 67-71%. (64-72ºF)

 

2565 Kolsch yeast.

A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures. Flocculation -- low; apparent attenuation -- 73-77%. (56-64ºF)

 

A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Flocculation -- medium; apparent attenuation -- 71-75%. (48-56ºF)

 

Not a pilsner strain. Bold, complex and aromatic, producing slight diacetyl. Flocculation -- medium; apparent attenuation -- 73-77%. (48-58ºF)

 

 

2112 California lager yeast.

Particularly suited for producing l9th century-style West Coast beers. Retains lager characteristics at temperatures up to 65º F, and produces malty, brilliantly-clear beers. Flocculation -- high; apparent attenuation -- 67-71%. (58-68ºF)

 

A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners. Flocculation -- medium; apparent attenuation 69-73%. (46-54ºF)

 

Used by many German breweries to produce rich, full-bodied, malty beers. Flocculation -- medium; apparent attenuation 73-77%. (48-58ºF)

 

Classic pilsner strain from the choice for pilsners and bock beers. Sulfur produced during fermentation dissipates with conditioning. Flocculation -- medium to high; apparent attenuation -- 70-74%. (48-64ºF)

 

A unique strain, capable of producing fine layers. Very smooth, well-rounded and full-bodied. Flocculation -- medium; apparent attenuation -- 73-77%. (48-56ºF)

 

Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. Flocculation -- medium; apparent attenuation -- 73-77%. (64-70ºF)

 

Unique top- fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68º F. Flocculation -- low; apparent attenuation -- 73-77%. (64-70ºF)

 

Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate. Flocculation -- high; apparent attenuation -- 70-76%. (63-75ºF)

 

Robust top cropping yeast with phenolic character. Alcohol tolerance to l2%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate. Flocculation -- medium; apparent attenuation 75-80%. (64-78ºF)

 

Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish. Flocculation -- medium; apparent attenuation -- 72-76%. (64-74ºF)

 

A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant. Flocculation -- medium; apparent attenuation -- 72-76%. (60-75ºF)

 

Belgian Iambic-style yeast blend with lactic bacteria. Rich earthy aroma and acidic finish. Suitable for gueze, fruit beers and faro. Flocculation -- low to medium; apparent attenuation -- 65-75%. (63-75ºF)

 

 

WLP001- California Ale Yeast: Details

 

This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Attenuation: 73-80%
Flocculation: Medium.
Optimum Fermentation Temperature: 68-73°F.

 

A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.
NOTE: Due to the high degree of flocculation, this yeast has a very clumpy appearance in the package.
Attenuation: 63-70%
Flocculation: Very High.
Optimum Fermentation Temperature: 65-68° F.

 

Good for Kölsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029.
Attenuation: 73-80%%
Flocculation: Medium.
Optimum Fermentation Temperature: 65-70° F.
Does not ferment well less than 62° F.

Available

 

This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.
Attenuation: 69-74%.
Flocculation: Medium to High.
Optimum Fermentation Temperature: 65-68° F.

 

This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Attenuation: 67-74%.
Flocculation: High.
Optimum fermentation temperature: 65-70° F.

 

Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.
Attenuation: 72-80%.
Flocculation: High.
Optimum fermentation temperature: 65-70° F.

 

Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.
Attenuation: 70-80%.
Flocculation: High.
Optimum fermentation temperature: 65-70° F.

 

Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.
Attenuation: 70-75%.
Flocculation: Medium to Low.
Optimum Fermentation Temperature: 68-73° F.

 

Produces a clean, malty beer. Pleasant ester character, can be described as "bready". Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation.
Attenuation:70-75%
Flocculation: High
Ideal Fermentation Temperature Range: 65-70° F (Platinum Strain - Available January & February Only)

 

Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Attenuation: 65-70%
Flocculation: Medium
Ideal Fermentation Temperature Range: 65-70° F

 

Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Attenuation: 67-75%
Flocculation: Medium
Ideal Fermentation Temperature Range: 66-71° F

 

From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.
Attenuation: 69-75%.
Flocculation: Medium.
Optimum Fermentation Temperature: 68-73° F.

 

Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
Attenuation: 70-75%.
Flocculation: Medium.
Optimum Fermentation Temperature: 65-70° F.
Does not ferment well less than 62° F, unless active fermentation is underway. Some Scottish ales are fermented below 62F, but with this yeast strain, 65-65F will produce desired results.

 

From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.
Attenuation: 72-78%
Flocculation: Medium.
Optimum Fermentation Temperature: 65-69° F.
Does not ferment well less than 62° F, unless during active fermentation.

 

Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.
Attenuation: 65-72%
Flocculation: Medium.
Optimum Fermentation Temperature: 65-69° F.

 

From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
Attenuation: 70-75%
Flocculation: Medium to High.
Optimum Fermentation Temperature: 66-70° F.

 

Can ferment up to 25% alcohol. From England.
Attenuation: >80%
Flocculation: Medium.
Optimum Fermentation Temperature: 65-69° F.

 

 

WHITE LABS SPECIALTY ALE YEAST STRAINS

This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
Attenuation: 72-76%
Flocculation: Low
Optimum Fermentation Temperature: 68-72° F.

 

WLP320- American Hefeweizen Ale Yeast: Details

This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.
Attenuation: 70-75%
Flocculation: Low.
Optimum Fermentation Temperature: 65-69° F.

 

Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.
Attenuation: 73-80%
Flocculation: Low.
Optimum Fermentation Temperature: 66-70° F.

 

Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Attenuation: 74-78%
Flocculation: Low to Medium.
Optimum Fermentation Temperature: 67-74° F.

 

Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, Spiced Ales, Wheat Ales, and Specialty Beers.
Attenuation: 70-75%
Flocculation: Low to Medium+.
Optimum Fermentation Temperature: 67-74° F.

 

From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and tripels.
Attenuation: 73-78%
Flocculation: Medium to low.
Optimum Fermentation Temperature: 65-70° F. Lower temperatures (under 65° F) will result in less fruity and more earthy beers. Many authentic Trappist style beers are brewed at 75° F.

 

Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and tripels.
Attenuation: 73-78%
Flocculation: Medium to high.
Optimum Fermentation Temperature: 66-72° F.

 

Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
Attenuation: 72-78%
Flocculation: Medium.
Optimum Fermentation Temperature: 68-78° F.

 

Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Attenuation: 65-75%
Flocculation: Medium.
Optimum Fermentation Temperature: 68-75° F.

 

From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.
Attenuation: 75-80%
Flocculation: Low.
Optimum Fermentation Temperature: 68-75° F.

 

Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.
Attenuation: 72-77%
Flocculation: Medium to High.
Optimum Fermentation Temperature: 50-55°F.

 

Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.
Attenuation: 75-80%
Flocculation: Medium.
Optimum Fermentation Temperature: 50-55° F.

 

This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Attenuation: 65-70%
Flocculation: High.
Optimum Fermentation Temperature: 58-65°F.

 

This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.
Attenuation: 65-73%
Flocculation: Medium.
Optimum Fermentation Temperature: 52-58°F.

 

This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.
Attenuation: 74-79%.
Flocculation: Medium.
Optimum Fermentation Temperature: 50-55°F.

 

This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.
Attenuation: 68-76%.
Flocculation: Medium to High.
Optimum Fermentation Temperature: 50-55° F.

 

This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.
Attenuation: 75-80%.
Flocculation: Medium.
Optimum Fermentation Temperature: 50-55°F.

 

Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.
Attenuation: 70-80%.
Flocculation: Medium.
Optimum Fermentation Temperature: 50-55° F

 

From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.
Attenuation: 66-73%
Flocculation: Medium.
Optimum Fermentation Temperature: 50-55° F.

 

From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers.
Attenuation: 70-78%
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°

 

At last a dried yeast for brewing Belgian ales & wheat beers! Safbrew T-58 is a spicy finishing yeast strain, which should complement these unique beers nicely! New!!!

 

A malty finishing strain, making it an ideal choice for a brown ales, milds, non-German wheat beers, room temperature fermented bocks & doppelbocks. Somewhat slow to clarify.

 

Quick start and vigorous fermentation, which can be completed in 4 days above 63°F/17°C.
• Medium to high attenuation.
• Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
• Munich is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of fining agents and isinglass.
• Aroma is estery to both palate and nose with typical banana notes. Does not display malodours when properly handled. Munich yeast has found widespread use in the production of German Weizen and Hefeweizen.
• Munich yeast is best used at traditional ale temperatures after rehydration in the recommended manner.

 

Similar to Manchester yeast, this strain is also medium-dry and somewhat fruity It is a good choice for British style ales, i.e. bitters, brown ales, old ales, porters, & stouts, etc.

 

A fairly neutral-tasting yeast strain, imparting little of its own character in the finished product. This strain finishes dry and clears rapidly.

 

A fairly versatile, all-purpose ale yeast strain used in a number of Cooper's Malt Extract Kits. This strain does finish somewhat fruity.