| Name and Number |
Type |
Lab |
Floc. |
Atten. |
Temp. |
Decription |
| Ale Strains |
|
|
|
|
|
|
| Safale S-04 |
D |
Fermentis |
High |
79% |
59° to 75° F |
English ale yeast that forms very compact sediment. |
| Safbrew S-33 |
D |
Fermentis |
Med./High |
75% |
59° to 75° F |
Versatile strain that can perform in beers up to 11.5% ABV. |
| Safbrew T-58 |
D |
Fermentis |
Low |
75% |
59-75°F |
Develops estery and somewhat peppery spiceyness. |
| Scottish Ale 1728 |
L |
Wyeast |
High |
69-73% |
55-75°F |
Suited for Scottish-style ales, high-gravity ales. |
| Southwold Ale WLP025 |
L |
White Labs |
Medium |
72-78% |
65-69°F |
Complex fruits and citrus flavors. |
| Super High Gravity WLP099 |
L |
White Labs |
Low |
>80% |
69-74°F |
High gravity yeast, ferments up to 25% alcohol. |
| Thames Valley Ale 1275 |
L |
Wyeast |
Medium |
72-76% |
62-72°F |
Clean, light malt character with low esters. |
| Thames Valley Ale II 1882 |
L |
Wyeast |
High |
73-77% |
62-72°F |
Slightly fruitier and maltier than 1275. |
| Trappist Ale BRY 204 |
L |
Siebel Inst. |
Medium |
High |
64-72°F |
Dry, estery flavor with a light, clove-like spiciness. |
| Trappist Ale WLP500 |
L |
White Labs |
Low/Med. |
75-80% |
65-72°F |
Distinctive fruitiness and plum characteristics. |
| Trappist High Gravity 3787 |
L |
Wyeast |
Medium |
72-86% |
64-78°F |
Ferments dry, rich ester profile and malty palate. |
| Whitbread Ale 1099 |
L |
Wyeast |
High |
68-72% |
64-74°F |
Mildly malty and slightly fruity. |
| Whitbread Ale WLP017 |
L |
White Labs |
Medium |
67-73% |
66-70°F |
Brittish style, slightly fruity with a hint of sulfur. |
| Windsor |
D |
Danstar |
Low |
Medium |
64-70°F |
Full-bodied, fruity English ale. |
| Wyeast Ale Blend 1087 |
L |
Wyeast |
High |
71-75% |
64-72°F |
A blend of the best strains to provide quick starts. |
