| 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 |
| German Lager WLP830 |
L |
White Labs |
Medium |
74% to 79% |
50° to 55° F |
Malty and clean; great for all German lagers. |
| Mexican Lager Yeast WLP940 |
L |
White Labs |
Medium |
70% to 78% |
50° to 55° F |
Produces clean lager beer, with a crisp finish. |
| Munich Lager 2308 |
L |
Wyeast |
Medium |
73% to 77% |
48° to 56° F |
Very smooth, well-rounded and full-bodied. |
| North American Lager 2272 |
L |
Wyeast |
High |
70% to 76% |
52° to 58° F |
Malty finish, traditional Canadian lagers. |
| North European Lager BRY 203 |
L |
Siebel Inst. |
Low |
High |
68° to 72° F |
Well balanced beer, fewer sulfur compounds. |
| Octoberfest Lager Blend 2633 |
L |
Wyeast |
Low/Med. |
73% to 77% |
48° to 58° F |
Plenty of malt character and mouth feel. Low in sulfer. |
| Oktoberfest/Märzen WLP820 |
L |
White Labs |
Medium |
65% to 73% |
52° to 58° F |
Produces a very malty, bock-like style. |
| Old Bavarian Lager Yeast WLP920 |
L |
White Labs |
Medium |
66-73% |
50-55°F |
Finishes malty with a slight ester profile. Use in beers such as Octoberfest, Bock, and dark lagers. |
| Pilsner Lager WLP800 |
L |
White Labs |
Med/High |
72-77% |
50-55°F |
Somewhat dry with a malty finish. |
| Pilsen Lager 2007 |
L |
Wyeast |
Medium |
71-75% |
48-56°F |
Smooth malty palate; ferments dry and crisp. |
| Saflager S-23 |
D |
Fermentis |
Med./High |
80% |
48-59deg;F |
Produces a fruit esterness in lagers. |
| San Francisco Lager WLP810 |
L |
White Labs |
High |
65-70% |
58-65°F |
For “California Common” type beer. |
| So. German Lager WLP838 |
L |
White Labs |
Med/High |
68-76% |
50-55°F |
A malty finish and balanced aroma. |
| Urquell Lager 2001 |
L |
Wyeast |
Med./High |
71-75% |
48-58°F |
Mild fruit and floral aroma. Very dry with mouth feel. |
| Zurich Lager Yeast WLP885 |
L |
White Labs |
Medium |
70-80% |
50-55°F |
Swiss style lager yeast with minimal sulfer and diacetyl production. |
