Wyeast

Wyeast Belgian Saison

This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate attenuation.

Origin:
Flocculation: Low
Attenuation: 76-80%
Temperature Range: 70-95F, 21-35C
Alcohol Tolerance: 12% ABV

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

Styles:
Saison

Wyeast Roeselare Ale Blend

Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. 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 West Flanders. 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: 80%
Temperature Range: 65-85F 18-30C
Alcohol Tolerance: ABV 11%

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

Styles:
Flanders Brown Ale/Oud Bruin
Fruit Lambic
Gueuze
Straight (Unblended) Lambic

Wyeast Trappist High Gravity

A classic strain for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “house” strain.

Origin:
Flocculation: Medium
Attenuation: 74-78%
Temperature Range: 64-78F, 18-25C
Alcohol Tolerance: 11 to 12% ABV or higher

More Info: https://wyeastlab.com/yeast-strain/trappist-style-high-gravity

Styles:
Belgian Dubbel
Belgian Golden Strong Ale
Belgian Specialty Ale
Belgian Tripel
Bière de Garde

Wyeast Belgian Wheat

Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.

Origin:
Flocculation: medium
Attenuation: 72-76%
Temperature Range: 64-74° F (18-23° C)
Alcohol Tolerance: approximately 12% ABV

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

Styles:
Belgian Pale Ale
Belgian Tripel
Witbier

Wyeast Belgian Witbier

This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.

Origin:
Flocculation: Medium
Attenuation: 72-76%
Temperature Range: 62-75F, 16-24C
Alcohol Tolerance: 11 to12% ABV

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

Styles:
Belgian Dubbel
Belgian Tripel
Spice, Herb, or Vegetable Beer
Witbier

Wyeast Sweet Mead

Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentations. Use of Vintner’s Choice yeast nutrient is recommended.

Origin:
Flocculation: Medium
Attenuation: NA
Temperature Range: 65-75°F, 18-24°C
Alcohol Tolerance: 11% ABV

More Info: https://wyeastlab.com/yeast-strain/sweet-mead

Styles:
Braggot
Common Cider
Cyser (Apple Melomel)
Metheglin
Open Category Mead
Other Fruit Melomel
Semi-sweet Mead
Strawberry, Cherry, Peach, etc.
Sweet Mead

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