MFG & #
| Type
| Description | Substitution | Wyeast 2000
| Budvar Lager
| Nice malty nose, subtle fruit. Rich malt profile on palate. Finishes malty but dry, well balanced, crisp. Hop character comes through in finish. | -
| | Wyeast 2001 | Pilsner Lager
| Mild fruit/floral aroma. Very dry and clean on palate with full mouth feel and nice subtle malt character. Very clean and neutral finish. | WLP800 Pilsner Lager Yeast
| Wyeast 2035
| American Lager
| A classic American Pilsner strain, smooth, malty palate. Ferments dry and crisp. | WLP840 American Pilsner Lager Yeast
| Wyeast 2042
| Danish Lager
| Rich, Dortmund-style with a crisp, dry finish. Soft profile accentuates hop characteristics. | | Wyeast 2112
| California Lager
| Particularly suited for producing 19th century-style West Coast beers. 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. | WLP810 San Francisco Lager Yeast
| Wyeast 2124
| Bohemian Lager
| A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character and a crisp finish. Will ferment in the 45-55°F range for various beer styles. Benefits from diacetyl rest at 58°F (14°C) for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 75°F, (24°C) which eliminates sulfur production. | WLP830 German Lager Yeast
| Wyeast 2206
| GF Bavarian Lager
| A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character with a crisp finish. Will ferment in the 45-55° F range for various beer styles. Benefits from diacetyl rest at 58° F (14° C) for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 75° F, (24° C) which eliminates sulfur production | WLP820 Oktoberfest Lager Yeast
| Wyeast 2278
| Czech Pils
| Now in a Gluten Free form. A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character with a crisp finish. Will ferment in the 45-55° F range for various beer styles. Benefits from diacetyl rest at 58° F (14° C) for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 75° F, (24° C) which eliminates sulfur production | -
| Wyeast 2308
| Munich Lager
| A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest at the end of primary fermentation. | WLP838 Southern German Lager Yeast
| Wyeast 2633
| Octoberfest Lager Blend
| A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style beer. Attenuates well while still leaving plenty of malt character and mouthfeel. Low in sulfur production. | -
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