| Name and Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Decription |
| Ale Strains |
|
|
|
|
|
|
| 10th Anniversary Blend WLP010 |
L |
White Labs |
Medium |
75-80% |
65-70°F |
Blend of WLP001, WLP002, WLP004 & WLP810. |
| Abbey Ale WLP530 |
L |
White Labs |
Med/High |
75-80% |
66-72°F |
Produces fruitiness and plum characteristics. |
| Alt Ale BRY 144 |
L |
Siebel Inst. |
Medium |
High |
59-68°F |
Full-flavoured but clean tasting with estery flavour. |
| American Ale 1056 |
L |
Wyeast |
Low/Med |
73-77% |
60-72°F |
Well balanced. Ferments dry, finishes soft. |
| American Ale BRY 96 |
L |
Siebel Inst. |
Medium |
High |
64-72°F |
Very clean ale flavour. |
| American Ale II 1272 |
L |
Wyeast |
High |
72-76% |
60-72°F |
Slightly nutty, soft, clean and tart finish. |
| American Ale Yeast Blend WLP060 |
L |
White Labs |
Medium |
72-80% |
68-73°F |
Blend celebrates the strengths of California ale strains. |
| Australian Ale WLP009 |
L |
White Labs |
High |
70-75% |
65-70°F |
For a clean, malty and bready beer. |
| Bastogne Belgian Ale Yeast WLP510 |
L |
White Labs |
Medium |
74-80% |
66-72°F |
A high gravity, Trappist style ale yeast. |
| Bedford British Ale WLP006 |
L |
White Labs |
High |
72-80% |
65-70°F |
Good choice for most English style ales.. |
| Belgian Abbey II 1762 |
L |
Wyeast |
Medium |
73-77% |
65-75°F |
Slightly fruity with a dry finish. |
| Belgian Ale 1214 |
L |
Wyeast |
Medium |
72-76% |
58-68°F |
Abbey-style, top-fermenting yeast for high gravity. |
| Belgian Ale WLP550 |
L |
White Labs |
Medium |
78-85% |
68-78°F |
Phenolic and spicy flavours dominate the profile. |
| Belgian Golden Ale WLP570 |
L |
White Labs |
Low |
73- 78% |
68°-75° F |
A combination of fruitiness and phenolic flavors. |
| Belgian Saison 3724 |
L |
Wyeast |
Low |
76- 80% |
70°-80° F |
Very tart and dry with spicy and bubblegum aromatics |
| Belgian Saison I WLP565 |
L |
White Labs |
Medium |
65% to 75% |
68° to 75° F |
Produces earthy, spicy, and peppery notes. |
| Belgian Strong Ale 1388 |
L |
Wyeast |
Low |
73% to 77% |
65° to 75° F |
Fruity nose and palate, dry, tart finish. |
| Belgian Style Ale Yeast Blend WLP575 |
L |
White Labs |
Medium |
74% to 80% |
68° to 75° F |
Blend of Trappist yeast and Belgian ale yeast |
| Biere de Garde |
L |
Wyeast |
Low |
76% to 80% |
70° to 95° F |
Low to moderate ester production with mild spicyness |
| British Ale 1098 |
L |
Wyeast |
Medium |
73% to 75% |
64° to 72° F |
Ferments dry and crisp, slightly tart and fruity. |
| British Ale II 1335 |
L |
Wyeast |
High |
73% to 75% |
63° to 75° F |
Malty flavor, crisp finish, clean, fairly dry. |
| British Ale WLP005 |
L |
White Labs |
High |
75% to 80% |
68° to 75° F |
English strain that produces malty beers. |
| British Cask Ale 1026 |
L |
Wyeast |
Med/High |
75% to 78% |
60° to 75° F |
Produces nice malt profile with a hint of fruit. |
| Burton Ale WLP023 |
L |
White Labs |
Medium |
65% to 75% |
68° to 73° F |
Subtle fruity flavors: apple, clover honey and pear. |
| California Ale WLP001 |
L |
White Labs |
Medium |
67% to 74% |
65° to 70° F |
Clean flavors accentuate hops; very versatile. |
| California Ale V WLP051 |
L |
White Labs |
Med./High |
70% to 75% |
66° to 70° F |
Produces a fruity, full-bodied beer. |
| Canadian/Belgian Style 3864 |
L |
Wyeast |
Medium |
75% to 79% |
65° to 80° F |
Mild phenolics and low ester profile with tart finish. |
| Coopers Homebrew Yeast |
D |
Coopers |
High |
High |
68-80°F |
Clean, round flavor profile. |
| Dry English ale WLP007 |
L |
White Labs |
High |
70% to 80% |
65° to 70° F |
Good for high gravity aleswith no residuals. |
| Dusseldorf Alt WLP036 |
L |
White Labs |
Medium |
65-72% |
65-69°F |
Produces clean, slightly sweet alt beers. |
