MFG & #
| Type
| Description | Substitution |
Wyeast 1318
| London Ale III
| From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. | -
|
Wyeast 1332
| Northwest Ale
| One of the classic ale strains from a Northwest U.S. Brewery. Produces malty and mildly fruity ale with good depth and complexity. | -
|
Wyeast 1335
| British Ale II
| Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry. | WLP025 Southwold Ale Yeast(PS/Nov-Dec)
|
Wyeast 1338
| European Ale
| Full-bodied complex strain and dense malty finish. | WLP011 European Ale Yeast |
| Wyeast 1388 | Belgian Strong Ale | Classic yeast for this beer style. Robust flavor profile with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. May continue to produce CO2 for an extended period after packaging or collection, while in refrigerated storage.
| WLP570 Belgian Golden Ale Yeast
|
Wyeast 1728
| Scottish Ale | Ideally suited for Scottish-style ales, and high-gravity ales of all types. Can be estery with warm fermentation temperatures. | WLP028 Edinburgh Scottish Ale Yeast
|
| Wyeast 1762 | Belgian Abbey Ale II | High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile. | WLP540 Abbey IV Ale Yeast
|
Wyeast 1968
| London ESB Ale
| This extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making for a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness will increase with higher fermentation temperatures (70-74F, 21-23C). Diacetyl production is noticeable and a thorough rest is necessary. Yeast traps trub easily and autolysis during storage is accelaerated. A very good cask conditioned ale strain due to rapid and complete flocculation. Brilliantly bright beers are easily achieved without any filtration. | WLP002 English Ale Yeast |
Wyeast 2565
| Kölsch
| True top cropping yeast similar to Alt strains. Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature increase. Low or no detectable diacetyl production. Also ferments well at cold 55° - 60° F range (13-16° C). Used to produce quick-conditioning pseudo-lager beers. Requires filtration or additional settling time to produce bright beers. | -
|
Wyeast 3056
| Bavarian Wheat
| Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. | -
|
Wyeast 3068
| Weihenstepahn Weizen
| Classic German wheat beer yeast, used by more German brewers than any other strain. Dominated by banana ester production, phenols and clove-like characteristics. Extremely attenuative yeast, which produces a tart, refreshing finish. Yeast remains in suspension readily with proteinacous wheat malt. Sometimes used in conjunction with lager yeast and kraeusened to finish the beer and improve the overall dryness. High CO2 levels, typically at 2.7 - 3.2 volumes is desirable for best presentation. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Increasing pitch rates will reduce ester production. Alcohol tolerance: approximately 10% ABV | WLP300 Hefeweizen Ale Yeast |
Wyeast 3278
| Belgian Lambic Blend
| Contains a selection of Saccharomyces and non-Saccharomyces including Belgian-style wheat beer yeast, sherry yeast, two Brettanomyces strains and lactic acid bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms most important for the desirable flavor components of these beers as they are brewed in West Flanders. | -
|
