MFG & #
| Type
| Description | Substitution |
| Wyeast 1007 | German Ale
| True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.
| |
| Wyeast 1010 | American Wheat | A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable. | |
| Wyeast 1028 | London Ale
| Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style.
| WLP013 London Ale Yeast |
| Wyeast 1056 | American Ale
| Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool (60-66F, 15-19C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or pad filtration recommended.
| WLP001 California Ale Yeast
|
| Wyeast 1084 | Irish Ale
| This yeast ferments well in dark roast worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced with fermentation temperatures above 64 degrees F (18 C). Flocculation is low to moderate with filtration typically required.
| WLP004 Irish Ale Yeast |
| Wyeast 1098 | British Ale
| Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well balanced. Ferments well down to 65°F (18°C).
| WLP007 English Dry |
| Wyeast 1099 | Whitbread Ale
| A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculent. Clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.
| |
| Wyeast 1187 | Ringwood Ale
| Great yeast strain with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete.
| WLP005 British Ale Yeast |
| Wyeast 1214 | Belgian Ale
| Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. This strain can be slow to start.
| WLP500 Trappist Ale
|
| Wyeast 1272 | American Ale II
| 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. Fruitier and more flocculent than Wyeast 1056 American Ale yeast, slightly nutty, soft, clean with a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness, or ferment cool for clean, light citrus character. Expect good attenuation, but this will vary with grist makeup, mashing protocol, or other wort characteristics. Reliably flocculent, producing bright beer without filtration.
| WLP051 California V Ale Yeast
|
Wyeast 1272
| GF American Ale II | This popular strain is now gluten free! Produces beers that are nutty and clean with a slight tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness. Or, ferment cool for a clean, light citrus character. Expect good attenuation, but this will vary with grist makeup, mashing protocol, or other wort characteristics. Reliably flocculent, producing bright beer without filtration. | |
| Wyeast 1275 | Thames Valley Ale
| Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced. | WLP023 Burton Ale Yeast |
