Wyeast

Wyeast German Ale

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.

Origin:
Flocculation: low
Attenuation: 73-77%
Temperature Range: 55-68° F (13-20° C)
Alcohol Tolerance: approximately 11% ABV

More Info: https://wyeastlab.com/yeast-strain/german-ale

Styles:
American Wheat or Rye Beer
Berliner Weisse
Bière de Garde
Düsseldorf Altbier
Kölsch
Northern German Altbier

Wyeast American Wheat

A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable.

Origin:
Flocculation: Low
Attenuation: 74-78%
Temperature Range: 58-74° F (14-23° C)
Alcohol Tolerance: approximately 10% ABV

More Info: https://wyeastlab.com/yeast-strain/american-wheat

Styles:
American Wheat or Rye Beer
Cream Ale
Düsseldorf Altbier
Kölsch
Northern German Altbier

Wyeast London Ale

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.

Origin:
Flocculation: Medium-Low
Attenuation: 73-77%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 11%ABV

More Info:  https://wyeastlab.com/yeast-strain/london-ale

Styles:
Brown Porter
Dry Stout
English Barleywine
Foreign Extra Stout
Mild
Northern English Brown Ale
Old Ale
Robust Porter
Russian Imperial Stout

Wyeast American Ale

Very clean, crisp flavor characteristics with low fruitiness 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 (15-19ºC) fermentations. Normally requires filtration for bright beers.

Origin:
Flocculation: Medium-Low
Attenuation: 73-77%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 11% ABV

More Info: https://wyeastlab.com/yeast-strain/american-ale

Styles:
American Amber Ale
American Barleywine
American Brown Ale
American IPA
American Pale Ale
American Stout
Braggot
Brown Porter
Christmas/Winter Specialty Spiced Beer
Cream Ale
Dry Stout
Fruit Beer
Imperial IPA
Irish Red Ale
Other Smoked Beer
Russian Imperial Stout
Spice, Herb, or Vegetable Beer
Strong Scotch Ale
Wood-Aged Beer

Wyeast Irish Ale

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).

Origin:
Flocculation: Medium
Attenuation: 71-75%
Temperature Range: 62-72F, 16-22C
Alcohol Tolerance: 12% ABV

More Info: https://wyeastlab.com/yeast-strain/irish-ale

Styles:
American Barleywine
Baltic Porter
Dry Stout
Foreign Extra Stout
Imperial IPA
Irish Red Ale
Oatmeal Stout
Other Smoked Beer
Robust Porter
Scottish Export 80/-
Scottish Heavy 70/-
Scottish Light 60/-
Spice, Herb, or Vegetable Beer
Strong Scotch Ale
Sweet Stout
Wood-Aged Beer

Wyeast British Ale

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).

Origin:
Flocculation: Medium
Attenuation: 73-75%
Temperature Range: 64-72 F, 18-22C
Alcohol Tolerance: 10% ABV

More Info: https://wyeastlab.com/yeast-strain/british-ale

Styles:
Blonde Ale
English Barleywine
Northern English Brown Ale
Robust Porter
Scottish Export 80/-
Scottish Heavy 70/-
Scottish Light 60/-

Wyeast Whitbread Ale

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.

Origin:
Flocculation: Medium-High
Attenuation: 68-72%
Temperature Range: 64-75F, 18-24C
Alcohol Tolerance: 10% ABV

More Info: https://wyeastlab.com/yeast-strain/whitbread-ale

Styles:
Blonde Ale
English IPA
Extra Special/Strong Bitter (English Pale Ale)
Oatmeal Stout
Southern English Brown
Special/Best/Premium Bitter
Standard/Ordinary Bitter
Sweet Stout

Wyeast Ringwood Ale

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.

Origin:
Flocculation: High
Attenuation: 68-72%
Temperature Range: 64-74F, 18-23C
Alcohol Tolerance: 10% ABV

More Info: https://wyeastlab.com/yeast-strain/ringwood-ale

Styles:
American IPA
American Stout
Fruit Beer
Mild
Oatmeal Stout
Southern English Brown

Wyeast Belgian Abbey Ale

A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.

Origin:
Flocculation: medium-low
Attenuation: 74-78%
Temperature Range: 68-78° F (20-24° C)
Alcohol Tolerance: approximately 12% ABV

More Info: https://wyeastlab.com/yeast-strain/belgian-abbey-style-ale

Styles:
Belgian Dark Strong Ale
Belgian Dubbel
Belgian Specialty Ale
Belgian Tripel
Christmas/Winter Specialty Spiced Beer
Witbier

Wyeast American Ale 2

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.

Origin:
Flocculation: Medium
Attenuation: 72-76%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10% ABV

More Info: https://wyeastlab.com/yeast-strain/american-ale-ii

Styles:
American Amber Ale
American Brown Ale
American IPA
American Pale Ale
American Stout
Blonde Ale
Fruit Beer
Imperial IPA
Wood-Aged Beer

Wyeast Thames Valley Ale

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.

Origin:
Flocculation: medium-low
Attenuation: 72-76%
Temperature Range: 62-72° F (16-22° C)
Alcohol Tolerance: approximately 10% ABV

More Info: https://wyeastlab.com/yeast-strain/thames-valley-ale

Styles:
Brown Porter
Dry Stout
Düsseldorf Altbier
Extra Special/Strong Bitter (English Pale Ale)
Foreign Extra Stout
Northern English Brown Ale
Robust Porter
Special/Best/Premium Bitter
Standard/Ordinary Bitter

Wyeast London Ale 3

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.

Origin:
Flocculation: high
Attenuation: 71-75%
Temperature Range: 64-74° F (18-23° C)
Alcohol Tolerance: approximately 10% ABV

More Info: https://wyeastlab.com/yeast-strain/london-ale-iii

Styles:
American Amber Ale
English Barleywine
English IPA
Extra Special/Strong Bitter (English Pale Ale)
Mild
Oatmeal Stout
Old Ale
Scottish Export 80/-
Scottish Heavy 70/-
Scottish Light 60/-
Southern English Brown
Special/Best/Premium Bitter
Standard/Ordinary Bitter
Sweet Stout

Wyeast Northwest Ale

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.

Origin:
Flocculation: high
Attenuation: 67-71%
Temperature Range: 65-75° F (18-24° C)
Alcohol Tolerance: approximately 10% ABV

More Info: https://wyeastlab.com/yeast-strain/northwest-ale

Styles:
American Amber Ale
American Brown Ale
American IPA
American Pale Ale
American Stout
American Wheat or Rye Beer
Blonde Ale
Fruit Beer
Imperial IPA
Spice, Herb, or Vegetable Beer
Sweet Stout

Wyeast British Ale 2

A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.

Origin:
Flocculation: high
Attenuation: 73-76%
Temperature Range: 63-75° F (17-24° C)
Alcohol Tolerance: approximately 10% ABV

More Info: https://wyeastlab.com/yeast-strain/british-ale-ii

Styles:
American Brown Ale
Brown Porter
Cream Ale
Dry Stout
English Barleywine
English IPA
Extra Special/Strong Bitter (English Pale Ale)
Foreign Extra Stout
Irish Red Ale
Northern English Brown Ale
Special/Best/Premium Bitter
Standard/Ordinary Bitter

Wyeast Belgian Strong Ale

The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. This strain is prone to stalling at approximately 1.035; racking or slight aeration will encourage it to finish fermentation.

Origin:
Flocculation: low
Attenuation: 74-78%
Temperature Range: 64-80° F (18-27° C)
Alcohol Tolerance: approximately 12-13% ABV

More Info: https://wyeastlab.com/yeast-strain/belgian-strong-ale

Styles:
Belgian Blond Ale
Belgian Golden Strong Ale
Belgian Specialty Ale
Belgian Tripel
Bière de Garde
Christmas/Winter Specialty Spiced Beer

Wyeast Denny's Favorite 50

This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.

Origin:
Flocculation: Low
Attenuation: 74-76%
Temperature Range: 60-70F 15-21C
Alcohol Tolerance: ABV 10%

More Info: https://wyeastlab.com/yeast-strain/dennys-favorite-50-ale

Styles:
American Amber Ale
American Brown Ale
American IPA
American Pale Ale
American Stout
Braggot
Brown Porter
Christmas/Winter Specialty Spiced Beer
Classic Rauchbier
Cream Ale
Fruit Beer
Imperial IPA
Irish Red Ale
Other Smoked Beer
Russian Imperial Stout
Spice, Herb, or Vegetable Beer
Strong Scotch Ale
Wood-Aged Beer

Wyeast West Yorkshire Ale

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.

Origin:
Flocculation: High
Attenuation: 67-71%
Temperature Range: 64-72’F (18-22’C)
Alcohol Tolerance: 9%ABV

More Info: https://wyeastlab.com/yeast-strain/west-yorkshire-ale

Styles:
English IPA
Extra Special/Strong Bitter (English Pale Ale)
Oatmeal Stout
Southern English Brown
Special/Best/Premium Bitter
Standard/Ordinary Bitter
Sweet Stout

Wyeast Scottish Ale

Our 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.

Origin:
Flocculation: high
Attenuation: 69-73%
Temperature Range: 55-75° F (13-24° C)
Alcohol Tolerance: approximately 12% ABV

More Info: https://wyeastlab.com/yeast-strain/scottish-ale

Styles:
American Barleywine
Baltic Porter
Braggot
Christmas/Winter Specialty Spiced Beer
Foreign Extra Stout
Imperial IPA
Old Ale
Other Smoked Beer
Russian Imperial Stout
Scottish Export 80/-
Scottish Heavy 70/-
Scottish Light 60/-
Strong Scotch Ale
Wood-Aged Beer

Wyeast Belgian Abbey Ale 2

An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.

Origin:
Flocculation: medium
Attenuation: 73-77%
Temperature Range: 65-75° F (18-24° C)
Alcohol Tolerance: approximately 12% ABV

More Info: https://wyeastlab.com/yeast-strain/belgian-abbey-style-ale-ii

Styles:
American Barleywine
Belgian Blond Ale
Belgian Dark Strong Ale
Belgian Golden Strong Ale
Belgian Specialty Ale
Bière de Garde
Russian Imperial Stout
Strong Scotch Ale

Wyeast London Extra Special Bitter (ESB)

A very good cask conditioned ale strain, this extremely flocculant 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.

Origin:
Flocculation: Very High
Attenuation: 67-71%
Temperature Range: 64-72F, 18-22C
Alcohol Tolerance: 9% ABV

More Info: https://wyeastlab.com/yeast-strain/london-esb-ale

Styles:
English Barleywine
English IPA
Extra Special/Strong Bitter (English Pale Ale)
Fruit Beer
Mild
Old Ale
Southern English Brown
Special/Best/Premium Bitter
Spice, Herb, or Vegetable Beer
Standard/Ordinary Bitter
Wood-Aged Beer

Showing 1 - 20 of 46 items123>>>