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Yeast are sometimes the last thought when putting together your recipe. Some people like brewing with one particular yeast strain. But next you make a ten gallon batch of beer, try pitching a different strain in each 5 gallon fermenter. You will not only be surprised, you will have two totally different beers from one batch. There are two main types of yeast, ale and lager, but below you find the two main types as well as the yeast specific to fermenting wheat based beer (which are usually ales) and other cultures used for exotic brews like lambics. For optimum results pay close attention to the recommended temperature range. Ideal temperatures are usually in the middle of the range. Stay out of the range and you will get some undesired off flavors. Wyeast and White Labs have done all the research for you so take advantage of that. Below is the most common yeast strains but you can always go to WYEAST or White Labs for the full list.

 

Ale Yeast
1056 American Ale Yeast
Wyeast  Ferments dry, finishes soft, smooth and clean, and is very well balanced. Flocculation is low to medium. Apparent attenuation 73-77%. The cleanest of the bunch, but mutation-prone. This is Sierra Nevada's yeast. Probably the best available all-around neutral yeast, this strain can be used for anything.
Recommended Temperature Range 60-72 °F (15-22 °C)
1272 American Ale Yeast II
Wyeast  Fruitier and more flocculent than 1056, slightly nutty, soft, clean, slightly tart finish. High flocculation and apparent attenuation 72-76%.
Recommended Temperature Range 60-72 °F (16-22 °C)
WLP001 California Ale Yeast
White Labs 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: High.
Recommended Temperature Range 68-73 °F (20-23 °C)
WLP051 California Ale Yeast V
White Labs 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.
Recommended Temperature Range 66-70 °F (19-21 °C)
1332 Northwest Ale Yeast
Wyeast One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity. Flocculation - high; apparent attenuation 67-71%.
Recommended Temperature Range 63-75 °F (17-24 °C)
WLP008 East Coast Ale Yeast
White Labs This "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: low to medium.
Recommended Temperature Range 68-73 °F (20-23 °C)
1098 British Ale Yeast
Wyeast  Ale yeast from Whitbread. Ferments dry and crisp, slightly tart and well balanced. Medium flocculation, apparent attenuation 73-75%. Tart, crisp, clean. Great in pale ales and bitters, good in porters.
Recommended Temperature Range 64-72 °F (18-22 °C)
1099 Whitbread Ale Yeast
Wyeast A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculant. Clears well without filtration. Flocculation high; apparent attenuation 68-72%.
Recommended Temperature Range 64-75 °F (18-24 °C)
1187 Ringwood Ale Yeast
Wyeast Notorious Yeast of European origin with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete. Flocculation high; apparent attenuation 68-72%.
Recommended Temperature Range 64-74 °F (18-23 °C)
1335 British Ale Yeast II
Wyeast  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%.
Recommended Temperature Range 63-75 °F (18-24 °C)
WLP005 British Ale Yeast
White Labs 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.
Recommended Temperature Range 65-70 °F (18-21 °C)
WLP002 English Ale Yeast
White Labs 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. Attenuation: 63-70; Flocculation: Very High.
Recommended Temperature Range 65-68 °F (18-20 °C)
1028 London Ale Yeast
Wyeast  Rich minerally profile, bold woody slight diacetyl production. Medium flocculation. Apparent attenuation 73-77%. Complex, woody, tart, with strong mineral notes. It produces ales of marvelous complexity and sophistication.
Recommended Temperature Range 60-72 °F (15-22 °C)
1968 Special London ESB Ale Yeast
Wyeast  Highly flocculant ale yeast with rich malty character and balanced fruitiness. High degree of flocculation makes this an excellent strain for cask conditioned ales. Needs good aeration and may need to be roused to fully attenuate due to the rapid flocculation. Apparent attenuation is 67-71%.
Recommended Temperature Range 64-72 °F (18-22 °C)
1318 London Ale Yeast III
Wyeast  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%.
Recommended Temperature Range 64-74 °F (19-23 °C)
WLP013 London Ale Yeast
White Labs 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.
Recommended Temperature Range 66-71 °F (19-22 °C)
1275 Thames Valley Ale Yeast
Wyeast  Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced. Medium flocculation, apparent attenuation 72-76%.
Recommended Temperature Range 62-72 °F (17-22 °C)
WLP006 Bedford British Ale Yeast
White Labs 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. Available Sept.-Oct.
Recommended Temperature Range 65-70 °F (18-21 °C)
WLP007 Dry English Ale Yeast
White Labs 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.
Recommended Temperature Range 65-70 °F (18-21 °C)
WLP022 Essex Ale Yeast
White Labs Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005 Attenuation: 71-76; Flocculation: medium to high. Available March/April.
Recommended Temperature Range 66-70 °F (19-21 °C)
WLP023 Burton Ale Yeast
White Labs 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.
Recommended Temperature Range 68-73 °F (20-23 °C)
WLP025 Southwold Ale Yeast
White Labs From Suffolk county, England. This yeast produces complex fruit and citrus flavors. Great for British bitters and pale ales. Slight sulfur is produced during fermentation, which will disappear with aging. Attenuation: 68-75; Flocculation: Medium. Available Nov.-Dec.
Recommended Temperature Range 66-69 °F (19-21 °C)
WLP026 Premium Bitter Ale Yeast
White Labs From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines. Attenuation: 70-75; Flocculation: Medium. Available May-June.
Recommended Temperature Range 67-70 °F (18-21 °C)
1728 Scottish Ale Yeast
Wyeast  Complex, woody, fruity esters in character, ideally suited for Scottish style ales, smoked beers and high gravity ales.
Recommended Temperature Range 55-70 °F (12-21 °C)
WLP028 Edinburgh Ale Yeast
White Labs 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.
Recommended Temperature Range 65-70 °F (18-21 °C)
1084 Irish Ale Yeast
Wyeast  Slight residual diacetyl is great for stouts. It is clean smooth, tart and slightly fruity. Medium flocculation and apparent attenuation of 71-75%. The least attenuative of the Wyeast line. Very nice for any cold-weather ale, at its best in stouts and Scotch ales. Reputed to be the yeast Guinness uses.
Recommended Temperature Range 62-72 °F (16-22 °C)
WLP004 Irish Ale Yeast
White Labs 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.
Recommended Temperature Range 65-68 °F (18-20 °C)
1214 Belgian Ale Yeast
Wyeast  Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery. Flocculation medium, apparent attenuation 72-76%.
Recommended Temperature Range 58-68 °F (14-20 °C)
1388 Belgian Strong Ale Yeast
Wyeast Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. Flocculation low; apparent attenuation 73-77%.
Recommended Temperature Range 65-75 °F (18-24 °C)
1762 Belgian Abbey Yeast II
Wyeast  Apparent attenuation: 73-77% High gravity yeast with distinct solventy flavor profile from ethanol production, slightly fruity with dry finish, medium flocculation.
Recommended Temperature Range 65-75 °F (19-24 °C)
WLP500 Trappist Ale Yeast
White Labs 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 trippels. Attenuation: 73-78; Flocculation: low to medium.
Recommended Temperature Range 65-72 °F (18-22 °C)
WLP510 Bastogne Belgian Ale Yeast
White Labs A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More 'clean' fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 74-80; Flocculation: Medium. Available January/February
Recommended Temperature Range 66-72 °F (19-22 °C)
WLP530 Abbey Ale Yeast
White Labs Used in two 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 trippels. Attenuation: 73-78; Flocculation: medium to high.
Recommended Temperature Range 66-72 °F (19-22 °C)
WLP550 Belgian Ale Yeast
White Labs 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.
Recommended Temperature Range 68-78 °F (20-25 °C)
WLP570 Belgian Golden Ale Yeast
White Labs 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.
Recommended Temperature Range 68-75 °F (20-24 °C)
1338 European Ale Yeast
Wyeast  Ale yeast from Wissenschaftliche in Munich. A full bodied complex strain finishes very malty. Produces a dense rocky head during fermentation. High flocculation, apparent attenuation 67-71%. It's clean and malty, especially well suited to Altbier.
Recommended Temperature Range 60-72 °F (15-22 °C)
WLP011 European Ale Yeast
White Labs 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.
Recommended Temperature Range 65-70 °F (18-21 °C)
1007 German Ale Yeast
Wyeast  Ferments dry and crisp leaving a slightly estery flavor. Produces an extremely rocky head. Flocculation is high and apparent attenuation is 73-77%. A good balance of sweetness and tartness. A very pleasing yeast.
Recommended Temperature Range 55-66 °F (12-19 °C)
2565 Kölsch Yeast
Wyeast 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%.
Recommended Temperature Range 56-64 °F (13-18 °C)
WLP003 German Ale II Yeast
White Labs 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. Available May-June
Recommended Temperature Range 65-70 °F (18-21 °C)
WLP029 German Ale/Kölsch Yeast
White Labs 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.
Recommended Temperature Range 65-69 °F (18-21 °C)
WLP033 Klassic Ale Yeast
White Labs Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales. Attenuation: 66-74; Flocculation: Medium. Available Jan.-Feb.
Recommended Temperature Range 66-70 °F (19-21 °C)
1742 Swedish Ale Yeast
Wyeast  Stark beer Nordic-style yeast of unknown origin, floral nose malty finish. Flocculation medium, apparent attenuation 69-73%.
Recommended Temperature Range 69-73 °F (20-23 °C)
1087 Wyeast Ale Blend
Wyeast  A blend of the best ale strains to provide quick starts, good flavor and good flocculation. Apparent attenuation 71-75%. Comes in the new 80 gram (50 liter) packages.
Recommended Temperature Range 64-72 °F (18-22 °C)
WLP099 Super High Gravity Ale Yeast V
White Labs Can ferment up to 25% alcohol. From England. Attenuation: 80; Flocculation: Low. Available Nov.-Dec.
Recommended Temperature Range 69-74 °F (21-23 °C)

Lager Yeast

2278 Czech Pils Yeast
Wyeast  Classic dry finish with rich maltiness. Good choice for pilsners and bock beers. Sulpher produced during fermentation dissipates with conditioning.
Recommended Temperature Range 48-64 °F (9-17 °C)
WLP800 Pilsner Lager Yeast
White Labs 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.
Recommended Temperature Range 50-55 °F (10-13 °C)
WLP802 Czech Budejovice Lager Yeast
White Labs Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. Attenuation: 75-80; Flocculation: Medium.
Recommended Temperature Range 50-55 °F (10-13 °C)
2308 Munich Lager Yeast
Wyeast  Lager yeast #308 from Wissenschaftliche in Munich. One of the first pure yeast available to American home brewers. Sometimes unstable, but smooth soft well rounded and full bodied. Medium flocculation, apparent attenuation 73-77%. Wissenschaftliche #308 is also known as "weisenheimer". It is reported to be complex, prone to diacetyl, and more likely to bring out hop flavor than Wyeast 2206.
Recommended Temperature Range 48-56 °F (9-13 °C)
2206 Bavarian Lager Yeast
Wyeast  Lager yeast strain used by many German breweries. Clean, sharp, almost tart flavor. Medium flocculation, apparent attenuation 73-77%. Wyeast 2206 is good for bocks. It is reported to be a slow starter. Very phenolic at high temps (>65 deg C).
Recommended Temperature Range 48-58 °F (9-14 °C)
2124 Bohemian Lager Yeast
Wyeast  Ferments clean and malty, rich residual maltiness in high gravity pilsners, medium flocculation, apparent attenuation 69-73%. It is the same as Weihensephen 34/70. The source for this is in Brewing Techniques 2nd edition article on Octoberfest Beer, which quotes no less an authority than Dave at Wyeast.
Recommended Temperature Range 46-54 °F (8-12 °C)
WLP820 Octoberfest/Märzen Lager Yeast
White Labs 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.
Recommended Temperature Range 52-58 °F (11-14 °C)
WLP830 German Lager Yeast
White Labs 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.
Recommended Temperature Range 50-55 °F (10-13 °C)
WLP833 German Bock Lager Yeast
White Labs From the alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that is has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer. Attenuation: 70-76; Flocculation: Medium.
Recommended Temperature Range 48-55 °F (9-13 °C)
WLP838 Southern German Lager Yeast
White Labs 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.
Recommended Temperature Range 50-55 °F (10-13 °C)
2112 California Lager Yeast
Wyeast  Warm fermenting bottom cropping strain, while keeping lager characteristics. Malty profile, highly flocculant, clear brilliantly. Apparent attenuation 72-76%. Allegedly, the Anchor steam yeast.
Recommended Temperature Range 58-68 °F (14-20 °C)
WLP810 San Francisco Lager Yeast
White Labs 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.
Recommended Temperature Range 58-65 °F (14-21 °C)
2007 Pilsen Lager Yeast
Wyeast  Specific for pilsner style beers. Ferments dry, crisp, clean and light. Medium flocculation. Apparent attenuation from 71-75%. It is worth mentioning that this yeast strain is reportedly used quite a bit in St. Louis, if you know what I mean.
Recommended Temperature Range 48-56 °F (9-13 °C)
2035 American Lager Yeast
Wyeast  Unlike American pilsner styles. It is bold, complex and woody. Produces slight diacetyl. Medium flocculation, apparent attenuation 73-77%. This yeast allegedly is the on used by August Schell in New Ulm, MN. Wyeast 2035 is reported to have raspberry notes if fermented at 65F.
Recommended Temperature Range 48-58 °F (9-14 °C)
WLP840 American Lager Yeast
White Labs 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.
Recommended Temperature Range 50-55 °F (10-13 °C)
2272 North American Lager Yeast
Wyeast  Traditional culture of North American and Canadian layers and light pilsners. Malty finish. Flocculation high, apparent attenuation 70-76%.
Recommended Temperature Range 46-56 °F (8-18 °C)
2042 Danish Lager Yeast
Wyeast  Rich, yet crisp and dry. Soft, light profile which accentuates hop characteristics. Flocculation is low, apparent attenuation is 73-77%.
Recommended Temperature Range 46-56 °F (8-13 °C)
2247 European Lager Yeast II
Wyeast  Clean dry flavor profile often used in aggressively hopped pilsner. Clean, very mild flavor, slight sulfur production, dry finish. Flocculation low, apparent attenuation 73-77%.
Recommended Temperature Range 46-56 °F (8-18 °C)
WLP885 Zurich Lager Yeast
White Labs 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. Available Sept.-Oct.
Recommended Temperature Range 50-55 °F (10-13 °C)
WLP920 Old Bavarian Lager Yeast
White Labs 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. Available September - October
Recommended Temperature Range 50-55 °F (10-13 °C)
WLP940 Mexican Lager Yeast
White Labs 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. Available March-April
Recommended Temperature Range 50-55 °F (10-13 °C)
2178 Wyeast Lager Blend
Wyeast  A blend of the Brewer's ChoiceTM lager strains for the most complex flavor profiles. Apparent attenuation 71-75%. Comes in the new 80 gram (50 liter) packages.
Recommended Temperature Range 48-56 °F (9-13 °C)

Wheat Yeast

1010 American Wheat Yeast
Wyeast A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style. Flocculation low, apparent attenuation 74-78%.
Recommended Temperature Range 58-74 °F (14-23 °C)
3056 Bavarian Weissen Yeast
Wyeast  A 50/50 blend of S. cerevisiae and delbrueckii to produce a south German style wheat beer with cloying sweetness when the beer is fresh. Medium flocculation, apparent attenuation 73-77%. Problematic to get the right flavor, often just produces relatively unattenuated beer, without the clove-like aroma/flavor. Perhaps it's the freshness of the Wyeast #3056 that makes the difference in whether you get the clove-like aroma/flavor or not. Wyeast appears to be selecting a better, "truer" weissen yeast to replace this quirky halfbreed.
Recommended Temperature Range 64-70 °F (18-21 °C)
3638 Bavarian Wheat Yeast
Wyeast Top cropping hefeweisen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and clove. Flocculation low; apparent attenuation 70-76%.
Recommended Temperature Range 64-76 °F (17-24 °C)
3068 Wheinstephen Wheat Yeast
Wyeast  Saccharomyces delbrukii single strain culture for German wheat beers. Produces a spicy and clove-like character.
Recommended Temperature Range 64-74 °F (18-23 °C)
WLP300 Hefeweizen Ale Yeast
White Labs 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.
Recommended Temperature Range 68-72 °F (20-22 °C)
3333 German Wheat Yeast
Wyeast  Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate with high flocculation and apparent attenuation 70-76%.
Recommended Temperature Range 63-75 °F (17-24 °C)
WLP380 Hefeweizen Ale Yeast IV
White Labs 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.
Recommended Temperature Range 66-70 °F (19-21 °C)
WLP320 American Hefeweizen Ale Yeast
White Labs 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.
Recommended Temperature Range 65-69 °F (18-21 °C)
WLP565 Belgian Saison Yeast I
White Labs 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.
Recommended Temperature Range 68-75 °F (20-24 °C)
3942 Belgian Wheat Beer Yeast
Wyeast  Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish. Medium flocculation with apparent attenuation 72-76%.
Recommended Temperature Range 64-74 °F (18-23 °C)
3944 Belgian White Beer Yeast
Wyeast  A light, sweet, earthy clove character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant with medium flocculation.
Recommended Temperature Range 60-75 °F (16-24 °C)
WLP400 Belgian Wit Ale Yeast
White Labs Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. Attenuation: 74-78; Flocculation: low to medium.
Recommended Temperature Range 67-74 °F (19-23 °C)
WLP410 Belgian Wit Ale Yeast II
White Labs 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. Available July-Aug.
Recommended Temperature Range 67-74 °F (19-23 °C)
3463 Forbidden Fruit Yeast
Wyeast From classic Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Seasonal availability. Flocculation low; apparent attenuation 73-77%.
Recommended Temperature Range 63-76 °F (17-25 °C)
3522 Belgian Ardennes Yeast
Wyeast One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character. Flocculation high; apparent attenuation 72-76%.
Recommended Temperature Range 65-76 °F (18-25 °C)
3787 Trappist High Gravity Yeast
Wyeast  High Gravity Apparent attenuation: 75-80% Robust top cropping yeast with phenolic character. Alcohol tolerance to 12% ideal for Biere de Garde, ferments dry with rich ester profile and malty palate, medium flocculation.
Recommended Temperature Range 64-78 °F (18-26 °C)

Brettanomyces & Lactic Cultures

3278 Belgian Lambic blend
Wyeast Contains a selection of Saccharomyces cerevisiae which include Belgian style wheat beer yeast, sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms which are most important for the desirable flavor components of these beer styles. Individual components available from this blend are numbered below. Flocculation low to medium; apparent attenuation 65-85%.
Recommended Temperature Range 63-75 °F (17-24 °C)
3763 Roeselare Belgian blend
Wyeast This culture is a blend of Saccharomyces, Brettanomyces, and Lactic Acid Bacteria to produce classic Belgian styles of sour brown and red beers. The culture is maintained in equilibrium to produce a balanced beer with complex aromas and flavors. No additional yeast is necessary for primary fermentation. Flocculation - Medium, Apparent Attenuation - Variable.
Recommended Temperature Range 55-80 °F (13-27 °C)
3112 Brettanomyces bruxellensis
Wyeast Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horse hair character indigenous to beers of this region; gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. Cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop. Flocculation medium; apparent attenuation low.
Recommended Temperature Range 60-75 °F (16-24 °C)
3526 Brettanomyces lambicus
Wyeast Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with distinct Brett character. Ferments best in worts with reduced pH after primary fermentation has begun, and may form a pellicle in bottles or casks. Works best in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. Generally requires 3-6 months of aging to fully develop flavor characteristics. Flocculation medium; apparent attenuation low.
Recommended Temperature Range 60-75 °F (16-24 °C)
4335 Lactobacillus delbrueckii
Wyeast Lactic acid bacteria isolated from a Belgian Brewery. This culture produces moderated levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. Always used in conjunction with S. cerevisiae and often with various wild yeast.
Recommended Temperature Range 60-95 °F (16-35 °C)
4733 Pediococcus cerevisiae
Wyeast Lactic acid bacteria isolated from a Belgian Brewery. This culture produces moderated levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. Always used in conjunction with S. cerevisiae and often with various wild yeast.

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