| Name and Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Decription |
| Ale Strains |
|
|
|
|
|
|
| Dutch Castle Yeast 3822 |
L |
Wyeast |
Medium |
74-79% |
65-80°F |
Spicy, phenolic and tart in the nose. |
| East Coast Ale WLP008 |
L |
White Labs |
Low/Med. |
70-75% |
68-73°F |
Very clean and low esters. |
| Edinburgh Ale WLP028 |
L |
White Labs |
Medium |
70-75% |
65-70°F |
Malty, strong Scottish ales. |
| English Ale BRY 264 |
L |
Siebel Inst. |
Medium |
High |
59-68°F |
Clean ale with slightly nutty and estery character. |
| English Ale WLP002 |
L |
White Labs |
Med./High |
70-75% |
68-73°F |
Very clear with some residual sweetness. |
| English Special Bitter 1768 |
L |
Wyeast |
High |
68-72% |
64-72°F |
Produces light fruit ethanol aroma with soft finish. |
| Essex Ale Yeast WLP022 |
L |
White Labs |
Med./High |
71-76% |
66-70°F |
Drier finish than many British ale yeasts |
| European Ale 1338 |
L |
Wyeast |
High |
67-71% |
62-72°F |
Full-bodied complex strain and dense malty finish. |
| European Ale WLP011 |
L |
White Labs |
Medium |
65-70% |
65-70°F |
Low ester production, giving a clean profile. |
| Fermentis US 56 |
D |
Fermentis |
Medium |
77% |
59-75°F |
Clean with mild flavor for a wide range of styles. |
| German Ale 1007 |
L |
Wyeast |
Low |
73-77% |
55-68°F |
Ferments dry and crisp with a mild flavor. |
| German Ale II WLP003 |
L |
White Labs |
Medium |
70-75% |
65-70°F |
Clean, sulfur component that reduces with aging. |
| German Ale/Kölsch WLP029 |
L |
White Labs |
Very High |
72-78% |
65-69°F |
A super-clean, lager-like ale. |
| High Gravity Eng. Ale WLP007 |
L |
White Labs |
Low |
73-80% |
66-70°F |
A clean, highly flocculant and attenuative yeast. |
| Irish Ale 1084 |
L |
Wyeast |
High |
73-77% |
60-72°F |
Slight residual diacetyl and fruitiness. |
| Irish Ale WLP004 |
L |
White Labs |
Medium |
73-80% |
65-70°F |
Light fruitiness and slight dry crispness. |
| Kölsch 2565 |
L |
Wyeast |
Low |
73% to 77% |
56° to 70° F |
Malty with a subdued fruitiness and a crisp finish. |
| Leuven Pale Ale 3538 |
L |
Wyeast |
High |
75-78% |
60° to 75° F |
Slight phenolics and spicy aromatic characteristics. |
| London Ale 1028 |
L |
Wyeast |
Low/Med. |
73% to 77% |
60° to 72° F` |
Bold and crisp with a rich mineral profile. |
| London Ale III 1318 |
L |
Wyeast |
High |
71% to 75% |
64° to 74° F |
Very light and fruity, with a soft, balanced palate. |
| London Ale WLP013 |
L |
White Labs |
Medium |
67% to 75% |
66° to 71° F |
Dry malty ale yeast for pales, bitters and stouts. |
| London ESB Ale 1968 |
L |
Wyeast |
High |
67% to 71% |
64° to 72° F |
Rich, malty character with balanced fruitiness. |
| Muntons Premium Gold |
D |
Muntons |
High |
High |
57° to 77° F |
Clean balanced ale yeast for 100% malt recipies. |
| Muntons Standard Yeast |
D |
Muntons |
High |
High |
57° to 77° F |
Clean well balanced ale yeast. |
| Northwest Ale 1332 |
L |
Wyeast |
High |
67% to 71% |
65° to 75° F |
Malty, mildly fruity, good depth and complexity. |
| Nottingham |
D |
Danstar |
High |
High |
57° to 70° F |
Neutral for an ale yeast; fruity estery aromas. |
| Pacific Ale WLP041 |
L |
White Labs |
Medium |
65% to 70% |
65° to 68° F |
A popular ale yeast from the Pacific Northwest. |
| Premium Bitter Ale WLP026 |
L |
White Labs |
Medium |
70% to 75% |
67° to 70° F |
Gives a mild but complex estery character. |
| Ringwood Ale 1187 |
L |
Wyeast |
High |
67% to 71% |
64° to 74° F |
A malty, complex profile that clears well. |
