Wyeast

Wyeast Budvar Lager

The Budvar strain has a nice malty nose with subtle fruit tones and a rich malt profile on the palate. It finishes malty but dry, well balanced and crisp. Hop character comes through in the finish.

Origin:
Flocculation: Medium-High
Attenuation: 71-75%
Temperature Range: 48-56F, 9-13C
Alcohol Tolerance: 9% ABV

More Info: https://wyeastlab.com/yeast-strain/budvar-lager

Styles:
Bohemian Pilsner
Classic American Pilsner
Dortmunder Export
Lite American Lager

Wyeast Urquell

With a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character. It has a very clean and neutral finish.

Origin:
Flocculation: Medium-High
Attenuation: 72-76%
Temperature Range: 48-56F, 9-13C
Alcohol Tolerance: 9% ABV

More Info: https://wyeastlab.com/yeast-strain/pilsner-urquell-h-strain

Styles:
Bohemian Pilsner

Wyeast Pilsen Lager

Wyeast 2007 is the classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America.

Origin:
Flocculation: Medium
Attenuation: 71-75%
Temperature Range: 48-56F, 9-13C
Alcohol Tolerance: 9% ABV

More Info: https://wyeastlab.com/yeast-strain/pilsen-lager

Styles:
Classic American Pilsner
Dark American Lager
German Pilsner (Pils)
Lite American Lager
Premium American Lager
Schwarzbier (Black Beer)
Standard American Lager

Wyeast American Lager

A complex and aromatic strain that can be used for a variety of lager beers. This strain is an excellent choice for Classic American Pilsner beers.

Origin:
Flocculation: Medium
Attenuation: 73-77%
Temperature Range: 48-58F, 9-14C
Alcohol Tolerance: 9% ABV

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

Styles:
Classic American Pilsner
Dark American Lager
Lite American Lager
Premium American Lager
Standard American Lager

Wyeast Danish Lager

This yeast is a good choice for Dortmund-style lagers. It will ferment crisp and dry with a soft, rounded profile that accentuates hop characteristics.

Origin:
Flocculation: Low
Attenuation: 73-77%
Temperature Range: 46-56F, 8-13C
Alcohol Tolerance: 9% ABV

More Info: https://wyeastlab.com/yeast-strain/danish-lager

Styles:
Classic American Pilsner
Dark American Lager
Dortmunder Export
Lite American Lager
Munich Helles
Premium American Lager
Standard American Lager

Wyeast California Lager

This strain is particularly well suited for producing California Common-style beers. It 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.

Origin:
Flocculation: high
Attenuation: 67-71%
Temperature Range: 58-68° F (14-20° C)
Alcohol Tolerance: approximately 9% ABV

More Info: https://wyeastlab.com/yeast-strain/california-lager

Styles:
Baltic Porter
California Common Beer
Christmas/Winter Specialty Spiced Beer
Cream Ale
Other Smoked Beer
Premium American Lager
Spice, Herb, or Vegetable Beer

Wyeast Bohemian Lager

This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete.

Origin:
Flocculation: Medium-low
Attenuation: 73-77%
Temperature Range: 45-68F, 8-22C
Alcohol Tolerance: 9% ABV

More Info: https://wyeastlab.com/yeast-strain/bohemian-lager

Styles:
Baltic Porter
Bière de Garde
Bohemian Pilsner
Classic American Pilsner
Dark American Lager
Doppelbock
Dortmunder Export
Eisbock
German Pilsner (Pils)
Maibock/Helles Bock
Munich Dunkel
Munich Helles
Oktoberfest/Märzen
Schwarzbier (Black Beer)
Traditional Bock
Vienna Lager

Wyeast Bavarian Lager

Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete.

Origin:
Flocculation: medium-high
Attenuation: 73-77%
Temperature Range: 46-58° F (8-14° C)
Alcohol Tolerance: approximately 9% ABV

More Info: https://wyeastlab.com/yeast-strain/bavarian-lager

Styles:
Classic Rauchbier
Doppelbock
Eisbock
Maibock/Helles Bock
Munich Dunkel
Oktoberfest/Märzen
Schwarzbier (Black Beer)
Traditional Bock

Wyeast Czech Pils

Originating from the home of great Pilsners in the Czech Republic, this classic strain will finish dry and malty. It is the perfect choice for Bohemian-style Pilsners. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning.

Origin:
Flocculation: Medium-High
Attenuation: 70-74%
Temperature Range: 50-58F, 10-14C
Alcohol Tolerance: 9% ABV

More Info: https://wyeastlab.com/yeast-strain/czech-pils

Styles:
Bohemian Pilsner
Classic American Pilsner
Dark American Lager
Munich Dunkel
Schwarzbier (Black Beer)
Vienna Lager

Wyeast Munich Lager

This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete.

Origin:
Flocculation: medium
Attenuation: 70-74%
Temperature Range: 48-56° F (9-13° C)
Alcohol Tolerance: approximately 9% ABV

More Info: https://wyeastlab.com/yeast-strain/munich-lager

Styles:
Classic Rauchbier
Doppelbock
Eisbock
Maibock/Helles Bock
Munich Dunkel
Oktoberfest/Märzen
Traditional Bock
Vienna Lager

Wyeast Kölsch

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.

Origin:
Flocculation: low
Attenuation: 73-77%
Temperature Range: 56-70° F (13-21° C)
Alcohol Tolerance: approximately 10% ABV

More Info: https://wyeastlab.com/yeast-strain/k%C3%B6lsch

Styles:
American Wheat or Rye Beer
Berliner Weisse
Bière de Garde
Cream Ale
Düsseldorf Altbier
Fruit Beer
Kölsch
Northern German Altbier
Spice, Herb, or Vegetable Beer

Wyeast Octoberfest Lager Blend

This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production.

Origin:
Flocculation: medium-low
Attenuation: 73-77%
Temperature Range: 48-58° F (9-14° C)
Alcohol Tolerance: approximately 9% ABV

More Info: https://wyeastlab.com/yeast-strain/octoberfest-lager-blend

Styles:
Baltic Porter
Classic Rauchbier
Oktoberfest/Märzen
Vienna Lager

Wyeast Bavarian Wheat Blend

This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain.

Origin:
Flocculation: Medium
Attenuation: 73-77%
Temperature Range: 64-74F, 18-23C
Alcohol Tolerance: 10% ABV

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

Styles:
Dunkelweizen
Weizen/Weissbier
Weizenbock

Wyeast Weihenstephan

The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.

Origin:
Flocculation: low
Attenuation: 73-77%
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: approximately 10% ABV

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

Styles:
Dunkelweizen
Fruit Beer
German Hefe-Weizen
Roggenbier (German Rye Beer)
Weizen/Weissbier
Weizenbock

Wyeast Belgian Lambic Blend

This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

Origin:
Flocculation: Variable
Attenuation: 70-80%
Temperature Range: 63-75° F (17-24° C)
Alcohol Tolerance: approximately 11% ABV

More Info: https://wyeastlab.com/yeast-strain/belgian-lambic-blend

Styles:
Flanders Red Ale
Fruit Lambic
Gueuze
Straight (Unblended) Lambic

Wyeast German Wheat

A highly flocculent German wheat beer strain that is the perfect choice for use in Kristallweizen. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics similar to the popular Wyeast 3068. However, this strain will sediment rapidly, resulting in bright beer without filtration. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Sulfur is commonly produced, but will dissipate with conditioning.

Origin:
Flocculation: High
Attenuation: 70-76%
Temperature Range: 63-75F, 17-24C
Alcohol Tolerance: 10% ABV

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

Styles:
Dunkelweizen
German Hefe-Weizen
Roggenbier (German Rye Beer)
Weizen/Weissbier
Weizenbock

Wyeast Forbidden Fruit

A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.

Origin:
Flocculation: Low
Attenuation: 72-76%
Temperature Range: 63-76F, 17-24C
Alcohol Tolerance: 12% ABV

More Info: https://wyeastlab.com/yeast-strain/forbidden-fruit

Styles:
Belgian Specialty Ale
Witbier

Wyeast Belgian Ardennes

One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.

Origin:
Flocculation: high
Attenuation: 72-76%
Temperature Range: 65-76° F (18-24° C)
Alcohol Tolerance: approximately 12% ABV

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

Styles:
Belgian Blond Ale
Belgian Dark Strong Ale
Belgian Dubbel
Belgian Golden Strong Ale
Belgian Pale Ale
Belgian Specialty Ale
Belgian Tripel
Flanders Brown Ale/Oud Bruin

Wyeast Bavarian Wheat

A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.

Origin:
Flocculation: Low
Attenuation: 70-76%
Temperature Range: 64-75F, 18-24C
Alcohol Tolerance: 10% ABV

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

Styles:
Dunkelweizen
German Hefe-Weizen
Roggenbier (German Rye Beer)
Weizen/Weissbier
Weizenbock

Wyeast French Saison

A very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.

Origin:
Flocculation: Low
Attenuation: 77-83%
Temperature Range: 65-77F 18-25C
Alcohol Tolerance: ABV 12%

More Info: https://wyeastlab.com/yeast-strain/french-saison

Styles:
Belgian Blond Ale
Belgian Dark Strong Ale
Belgian Golden Strong Ale
Belgian Specialty Ale
Bière de Garde
Saison

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