Wyeast Descriptions
1007: Species: Saccharomyces cerevisiae
Profile: A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.
Flocculation: Low
Apparent Attenuation: 73 - 77%
Apparent ABV Tolerance: 11%
Temperature Range: 55-68°F (13-20°C)
1010: Species: Saccharomyces cerevisiae
Profile: A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable.
Flocculation: Low
Apparent Attenuation: 74 - 78%
Apparent ABV Tolerance: 10%
Temperature Range: 58-74°F (14-23°C)
1028: Species: Saccharomyces cerevisiae
Profile: A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.
Flocculation: Low Medium
Apparent Attenuation: 73 - 77%
Apparent ABV Tolerance: 11%
Temperature Range
60-72°F (16-22°C)
1056: Species: Saccharomyces cerevisiae
Profile: Very clean, crisp flavor characteristics with low fruitness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66 °F (15-19 °C) fermentations. Normally requires filtration for bright beers.
Flocculation: Low Medium
Apparent Attenuation: 73 - 77%
Apparent ABV Tolerance: 11%
Temperature Range: 60-72°F (16-22°C)
1084: Species: Saccharomyces cerevisiae
Profile: This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64 °F (18 °C).
Flocculation: Medium
Apparent Attenuation: 71 - 75%
Apparent ABV Tolerance: 12%
Temperature Range: 62-72°F (17-22°C)
1098: Species: Saccharomyces cerevisiae
Profile: This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64 °F (18 °C).
Flocculation: Medium
Apparent Attenuation: 73 - 75%
Apparent ABV Tolerance: 10%
Temperature Range: 64-72°F (18-22°C)
1099: Species: Saccharomyces cerevisiae
Profile: A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.
Flocculation: Medium High
Apparent Attenuation: 68 - 72%
Apparent ABV Tolerance: 10%
Temperature Range: 64-75°F (18-24°C)
1187: Species: Saccharomyces cerevisiae
Profile: A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.
Flocculation: High
Apparent Attenuation: 68 - 72%
Apparent ABV Tolerance: 10%
Temperature Range: 64-74°F (18-23°C)
1272: Species: Saccharomyces cerevisiae
Profile: 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. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.
Flocculation: Medium High
Apparent Attenuation: 72 - 76%
Apparent ABV Tolerance: 10%
Temperature Range: 60-72°F (16-22°C)
1318: Species: Saccharomyces cerevisiae
Profile: Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet. London Ale III has become synonymous with the production of New England IPAs, also known as juicy or hazy IPAs, and balances well with the tropical fruit qualities from late and dry hop additions.
Flocculation: High
Apparent Attenuation: 71 - 75%
Apparent ABV Tolerance: 10%
Temperature Range: 64-74°F (18-23°C)
1332: Species: Saccharomyces cerevisiae
Profile: One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity.
Flocculation: High
Apparent Attenuation: 67 - 71%
Apparent ABV Tolerance: 10%
Temperature Range: 65-75°F (18-24°C)
1450: Species: Saccharomyces cerevisiae
Profile: This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.
Flocculation: Low
Apparent ABV Tolerance: 10%
Temperature Range: 60-70°F (16-21°C)
1469: Species: Saccharomyces cerevisiae
Profile: This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.
Flocculation: High
Apparent Attenuation: 67 - 71%
Apparent ABV Tolerance: 9%
Temperature Range: 64-72°F (18-22°C)
1728: Species: Saccharomyces cerevisiae
Profile: Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile.
Flocculation: High
Apparent ABV Tolerance: 12%
Temperature Range: 55-75°F (13-24°C)
1968: Species: Saccharomyces cerevisiae
Profile: A very good cask conditioned ale strain, this extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74 °F (21-23 °C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.
Flocculation: High
Apparent Attenuation: 67 - 71%
Apparent ABV Tolerance: 9%
Temperature Range: 64-72°F (18-22°C)
2007: Species: Saccharomyces pastorianus
Profile: Wyeast 2007 is the classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America.
Flocculation: Medium
Apparent Attenuation: 71 - 75%
Apparent ABV Tolerance: 9%
Temperature Range: 48-56°F (9-13°C)
2112: Species: Saccharomyces pastorianus
Profile: This strain is particularly well suited for producing California Common-style beers. It 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.
Flocculation: High
Apparent Attenuation: 67 - 71%
Apparent ABV Tolerance: 9%
Temperature Range: 58-68°F (14-20°C)
2124: Species: Saccharomyces pastorianus
Profile: This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68 °F (18-20 °C). A thorough diacetyl rest is recommended after fermentation is complete.
Flocculation: Low Medium
Apparent Attenuation: 73 - 77%
Apparent ABV Tolerance: 9%
Temperature Range: 45-68°F (7-20°C)
2206: Species: Saccharomyces pastorianus
Profile: Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete.
Flocculation: Medium High
Apparent Attenuation: 73 - 77%
Apparent ABV Tolerance: 9%
Temperature Range: 46-58°F (8-14°C)
2278: Species: Saccharomyces pastorianus
Profile: Originating from the home of great Pilsners in the Czech Republic, this classic strain will finish dry and malty. It is the perfect choice for Bohemian-style Pilsners. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58 °F (14 °C) and will dissipate with conditioning.
Flocculation: Medium High
Apparent Attenuation: 70 - 74%
Apparent ABV Tolerance: 9%
Temperature Range: 50-58°F (10-14°C)
2308: Species: Saccharomyces pastorianus
Profile: This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete.
Flocculation: Medium
Apparent Attenuation: 70 - 74%
Apparent ABV Tolerance: 9%
Temperature Range: 48-56°F (9-13°C)
2565: Species: Saccharomyces pastorianus
Profile: This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60 °F (13-16 °C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers.
Flocculation: Low
Apparent Attenuation: 73 - 77%
Apparent ABV Tolerance: 10%
Temperature Range: 56-70°F (13-21°C)
2633: Species: Saccharomyces pastorianus blend
Profile: This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This blend is low in sulfur production.
Flocculation: Low Medium
Apparent Attenuation: 73 - 77%
Apparent ABV Tolerance: 9%
Temperature Range: 48-58°F (9-14°C)
3056: Species: Saccharomyces cerevisiae blend
Profile: This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain.
Flocculation: Medium
Apparent Attenuation: 73 - 77%
Apparent ABV Tolerance: 10%
Temperature Range: 64-74°F (18-23°C)
3068: Species: Saccharomyces cerevisiae
Profile: The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.
Flocculation: Low
Apparent Attenuation: 73 - 77%
Apparent ABV Tolerance: 10%
Temperature Range: 64-75°F (18-24°C)
3191: Species: Saccharomyces cerevisiae, Brettanomyces, Lactobacillus
Profile: This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity, and the unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.
Flocculation: Low
Apparent Attenuation: 73 - 77%
Apparent ABV Tolerance: 6%
Temperature Range: 68-72°F (20-22°C)
3333: Species: Saccharomyces cerevisiae
Profile: A highly flocculent German wheat beer strain that is the perfect choice for use in Kristallweizen. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics similar to the popular Wyeast 3068. However, this strain will sediment rapidly, resulting in bright beer without filtration. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Sulfur is commonly produced but will dissipate with conditioning.
Flocculation: High
Apparent Attenuation: 70 - 76%
Apparent ABV Tolerance: 10%
Temperature Range: 63-75°F (17-24°C)
3638: Species: Saccharomyces cerevisiae
Profile: A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.
Flocculation: Low
Apparent Attenuation: 70 - 76%
Apparent ABV Tolerance: 10%
Temperature Range: 64-75°F (18-24°C)
3726: Species: Saccharomyces cerevisiae var. diastaticus
Profile: This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons. This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.
Flocculation: Medium
Apparent Attenuation: 74 - 79%
Apparent ABV Tolerance: 12%
Temperature Range: 70-84°F (21-29°C)
3763: Species: Saccharomyces cerevisiae, Brettanomyces, Lactobacillus, Pediococcus
Profile: 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.
Flocculation: Low - High
Apparent Attenuation: 80%
Apparent ABV Tolerance: 11%
Temperature Range: 65-85°F (18-29°C)
3944: Species: Saccharomyces cerevisiae
Profile: 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%.
Flocculation: Medium
Apparent Attenuation: 72 - 76%
Apparent ABV Tolerance: 11 - 12%
Temperature Range: 62-75°F (17-24°C)
4007: Species: Oenococcus oeni blend
Profile: Our blend is recommended for any wine requiring malic acid reduction. It will cover a broad range of temperature and pH conditions.
Flocculation: Low - High
Apparent ABV Tolerance: 12 - 18%
Temperature Range: 55-95°F (13-35°C)
Residual Sugars: 0-1%
Rate of Fermentation: Slow - Very Fast
Foam Production: Very Low - High
Volatile Acid Production: Low - High
SO2 Production: Very Low - High
H2S Production:Very Low - High
4184: Species: Saccharomyces cerevisiae
Profile: Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentations. Use of Wyeast Wine Nutrient Blend is recommended.
Flocculation: Medium
Apparent ABV Tolerance: 11%
Temperature Range: 65-75°F (18-24°C)
4347: Species: Saccharomyces cerevisiae
Profile: A very good choice for alcohol tolerance and stuck fermentations. Produces a very clean, dry profile, low ester formation and other volatile aromatics.
Flocculation: Low
Apparent ABV Tolerance: 21%
Temperature Range: 65-80°F (18-27°C)
4766: Species: Saccharomyces cerevisiae
Profile: Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile.
Flocculation: Low
Apparent ABV Tolerance: 12%
Temperature Range: 60-75°F (16-24°C)