Gervin Yeast - No. 3 : Yellow Label, Sparkling, dessert, dry white table Champagne. This wine is designed to produce sparkling wines, so it tolerates higher levels of alcohol then most yeasts and is ideal for high alcohol dessert wines. It is excellent for restarting stuck fermentations and will ferment well from 12-30° c.
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. Attenuation: 73-80% Flocculation: Medium Optimum Fermentation Temperature: 68-73°F (20-23°C) Alcohol Tolerance: High
A classic ESB strain from one of Englands largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. Attenuation: 63-70% Flocculation: Very High Optimum Fermentation Temperature: 65-68°F (18-20°C) Alcohol Tolerance: Medium
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. Attenuation: 69-74% Flocculation: Medium to High Optimum Fermentation Temperature: 65-68°F (18-20°C) Alcohol Tolerance: Medium-High
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. Attenuation: 67-74% Flocculation: High Optimum Fermentation Temperature: 65-70°F (18-21°C) Alcohol Tolerance: Medium
Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. Attenuation: 70-80% Flocculation: Medium to High Optimum Fermentation Temperature: 65-70°F (18-21°C) Alcohol Tolerance: Medium-High
Our Brewer Patriot strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales. Attenuation: 70-75% Flocculation: Medium to Low Optimum Fermentation Temperature: 68-73°F (20-23°C) Alcohol Tolerance: Medium
Produces a clean, malty beer. Pleasant ester character, can be described as bready. Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation. Attenuation: 70-75% Flocculation: High Optimum Fermentation Temperature: 65-70°F (18-21°C) Alcohol Tolerance: Medium
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers. Attenuation: 65-70% Flocculation: Medium Optimum Fermentation Temperature: 65-70°F (18-21°C) Alcohol Tolerance: Medium
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. Attenuation: 67-75% Flocculation: Medium Optimum Fermentation Temperature: 66-71°F (19-22°C) Alcohol Tolerance: Medium
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPAs, bitters, and pales. Excellent in porters and stouts. Attenuation: 69-75% Flocculation: Medium Optimum Fermentation Temperature: 68-73°F (20-23°C) Alcohol Tolerance: Medium
Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. Attenuation: 70-75% Flocculation: Medium Optimum Fermentation Temperature: 65-70°F (18-21°C) Does not ferment well less than 62°F (17°C) Alcohol Tolerance: Medium-High
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. Attenuation: 72-78% Flocculation: Medium Optimum Fermentation Temperature: 65-69°F (18-21°C) Does not ferment well less than 62°F(17°C), unless during active fermentation. Alcohol Tolerance: Medium
Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. Attenuation: 65-72% Flocculation: Medium Optimum Fermentation Temperature: 65-69°F (18-21°C) Alcohol Tolerance: Medium
A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts. Attenuation: 65-70% Flocculation: High Optimum Fermentation Temperature: 65-68°F (18-20°C) Alcohol Tolerance: Medium
From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. Attenuation: 70-75% Flocculation: Medium to High Optimum Fermentation Temperature: 66-70°F (19-21°C) Alcohol Tolerance: Medium-High
Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same clean/neutral flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation. Attenuation: 72-80% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F (20-22°C) Alcohol Tolerance: Medium High
This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 65-70°F (18-21°C) Alcohol Tolerance: Medium High
Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities. Attenuation: >80% Flocculation: Medium Optimum Fermentation Temperature: 65-69°F (18-21°C) Alcohol Tolerance: Very High
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. Attenuation: 72-76% Flocculation: Low Optimum Fermentation Temperature: 68-72°F (20-22°C) Alcohol Tolerance: Medium
This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. Attenuation: 70-75% Flocculation: Low Optimum Fermentation Temperature: 65-69°F (18-21°C) Alcohol Tolerance: Medium
Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves. Attenuation: 73-77% Flocculation: Low Optimum Fermentation Temperature: 66-70°F (19-21°C) Alcohol Tolerance: Medium
Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher. Attenuation: 73-80% Flocculation: Low Optimum Fermentation Temperature: 66-70°F (19-21°C) Alcohol Tolerance: Medium
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. Attenuation: 74-78% Flocculation: Low to Medium Optimum Fermentation Temperature: 67-74°F (19-23°C) Alcohol Tolerance: Medium
From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 75-80% Flocculation: Medium to low Optimum Fermentation Temperature: 65-72°F (18-22°C) Lower temperatures (under 65°F(18°C) will result in less fruity and more earthy beers. Alcohol Tolerance: High
Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 75-80% Flocculation: Medium to high Optimum Fermentation Temperature: 66-72°F (19-22°C) Alcohol Tolerance: High
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500. Attenuation: 78-85% Flocculation: Medium Optimum Fermentation Temperature: 68-78°F (20-26°C) Alcohol Tolerance: Medium-High
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity Saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Attenuation: 65-75% Flocculation: Medium Optimum Fermentation Temperature: 68-75°F (20-24°C) Alcohol Tolerance: Medium
Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565. Attenuation: 78-85% Flocculation: Medium Optimum Fermentation Temperature: 68-78°F (20-26°C) Alcohol Tolerance: Medium
From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. Attenuation: 73-78% Flocculation: Low Optimum Fermentation Temperature: 68-75°F (20-24°C) Alcohol Tolerance: High
A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as Belgian type. Attenuation: 74-80% Flocculation: Medium Optimum Fermentation Temperature: 68-75°F (20-24°C) Alcohol Tolerance: Medium-High
For use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance. Alcohol Tolerance: 16% Attenuation: >80% Flocculation: N/A Optimum Fermentation Temperature: >70°F (21°C)
Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production. Attenuation: 72-77% Flocculation: Medium to High Optimum Fermentation Temperature: 50-55°F (10-13°C) Alcohol Tolerance: Medium
This yeast is used to produce the California Common style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers. Attenuation: 65-70% Flocculation: High Optimum Fermentation Temperature: 58-65°F (14-18°C) Alcohol Tolerance: Medium-High
This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time. Attenuation: 65-73% Flocculation: Medium Optimum Fermentation Temperature: 52-58°F (11-14°C) Alcohol Tolerance: Medium-High
This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, Pilsner, Oktoberfest, and Marzen. Attenuation: 74-79% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F (10-13°C) Alcohol Tolerance: Medium
From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer. Attenuation: 70-76% Flocculation: Medium Optimum Fermentation Temperature: 48-55°F (9-13°C) Alcohol Tolerance: Medium-High
This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl. Attenuation: 68-76% Flocculation: Medium to High Optimum Fermentation Temperature: 50-55°F (10-13°C) Alcohol Tolerance: Medium
This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F (10-13°C) Alcohol Tolerance: Medium
Licensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazians books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast. A more detailed description of this yeast is available here. Ales: Attenuation: 66-70 Flocculation: M-L Optimum Fermentation Temperature: 68-74°F (20-23°C) Optimum Cellaring Temperature: 50-55°F (10-13°C) Alt beers can be cellared at lagering temperatures Lagers: Attenuation: 66-70 Flocculation: L Optimum Fermentation Temperature: 55-58°F (13-14°C) Optimum Lagering Temperature: 32-37°F (0-3°C)
From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. Attenuation: 70-78% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F (10-13°C) Alcohol Tolerance: Medium
