Wyeast Yeast

British Ale II lends a classic British character to beers. It combines high flocculation with a finish that can be, at times, slightly dry, though some have experienced this yeast to be a lower attenuating strain than some other British and American strains. It can be used to produce anything from cream ales to dry stouts, with every style in between. It is also used in a few more highly alcohol styles where malt notes form an invaluable backbone for other flavors.

Beer Styles: American Brown Ale, Brown Porter, Cream Ale, Dry Stout, English Barleywine, English IPA, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Irish Red Ale, Northern English Brown Ale, Special/Best/Premium Bitter, Standard/Ordinary Bitter

Belgian Saison yeast is the quintessential yeast strain for making Belgian saison beers. it produces spicy, fruity, and somewhat bubblegum-like aromatic notes. Beers made with this strain are tart and finish dry with some fruitiness. Like Wyeast's French saison strain, this one is another extreme attenuator that will produce very dry beers, if proper conditions are given to the yeast. Proper conditions are crucial for a successful fermentation, as this yeast can be quite fussy. This one likes it warm, as is demonstrated by a temperature range that starts at 70°F and goes all the way up to 95°F. It is recommended that this yeast is fermented very warm, as Wyeast suggests fermentations temperatures of 90°F or higher to get it to completely finish. This yeast is notorious for stuck fermentations, especially when fermented too cool. High temperatures or using another yeast for full attenuation are recommended at times to finish beers that get stuck. Those who stick with this yeast and give it exactly what it needs will be rewarded with memorable beers of unsurpassed quality.

Beer Styles: Saison

Many brewers believe this to be the strain from Hoegaarden that gives Blue Moon its unique spice and tartness. Whether this rumor is true or not, this yeast is certainly our choice for classic witbiers, and makes excellent Belgian ales as well. It produces dominating phenolics, allowing spice notes, such as clove and peppercorn, to stand out over the more subtle esters this strain creates. It can be tart in the finish and ferment out somewhat dry. Because of this, it is well suited for use in beers with heavy amounts of  wheat and oats, though you might try this with a rye beer as well. Belgian Witbier is a very vigorously fermenting yeast, and excess headspace of 33% is recommended in the primary fermenter, as well as a blowoff assembly. However, it has been known to be a strain that can take some time to fully attenuate, especially when fermenting cool. For making classic witbiers serves with a slice of citrus fruit, there is no substitute for this strain!

Beer Styles: Belgian Dubbel, Belgian Tripel, Spice, Herb, or Vegetable Beer, Witbier.

Wyeast's American Ale yeast is the definitive American ale strain. A clean, neutral profile with low ester production makes this the ideal choice for a wide range of beers, American or otherwise. This strain is used popularly in many breweries and homes alike as a house strain. While it is often used in American Pale Ales and IPAs, its versatility means it can produce many other styles with ease. Medium-to-low flocculation means that yeast will stay in suspension longer than more flocculant British strains, but will produce clean and crisp beers of exceptional quality.

Beer Styles: American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, Braggot, Brown Porter, Christmas/Winter Specialty Spiced Beer, Cream Ale, Dry Stout, Fruit Beer, Imperial IPA, Irish Red Ale, Other Smoked Beer, Russian Imperial Stout, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Wood-Aged Beer.

Belgian Strong Ale is the quintessential yeast strain used in the making of highly-prized Belgian Golden Strong Ales. A yeast with an illustrious history that includes the Duvel Brewery, this strain is very alcohol tolerant and can withstand high alcohol environments that would decimate lesser yeasts. It also strikes a nice balance between fruity esters and spicy phenolics to create a uniquely Belgian character that presents itself nicely in light, strong Belgian style ales. With a high temperature range that stretches to 80°F, high attenuation and a somewhat tart finish, Belgian Strong Ale is a yeast that all Belgian lovers should consider for their high-alcohol creations.

Beer Styles: Belgian Blond Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Tripel, Bière de Garde, Christmas/Winter Specialty Spiced Beer.

Pediococcus, A.K.A. pedio, is a lactic acid producing bacteria, and as such is often used in a blend to create complexity and sourness in sour beers, lambics and gueuzes. Because it is known to produce diacetyl, many brewers and breweries pitch it together with a strain of Brettanomyces, which can clean up the diacetyl, as well as add more layers of complexity to a beer. Over time, acid production will increase in beers inoculated with pediococcus. Used when more acidity is desired, pediococcus can be utilized for just this purpose.

Beer Styles: Fruit Lambic, Gueuze, Straight (Unblended) Lambic.

Northwest Ale yeast hails from a brewery in Seattle, but has roots in the United Kingdom where it originated. It is known to be a very clean strain even at higher temperatures, with just enough fruit to give character without being overbearing. Light malt characters come out in the finish, which combines well with hops in the final product. This strain is often used in making IPAs and pale ales with an underlying malt complexity, but is a wonderful choice for many American style ales. Highly flocculant, this yeast clears well, yielding crystal clear beers.

Beer Styles: American Amber Ale, American Barleywine, American Brown Ale, American IPA & Pale, American Stout, Blonde Ale, American Pilsner, Fruit beer, Imperial IPA, Spice, Herb, or Vegetable beer.

Planning on making an English-style special bitter? Wyeast has the perfect yeast for you, and Great Fermentations is proud to bring it to you as part of Wyeast's Private Collection, for a limited time! This yeast functions a lot like their 1968 London ESB yeast. While still a highly flocculant strain, it is ever-so-slightly less flocculant than 1968. It works well in classic English pale styles of beer, such as ESBs, pales, it's namesake special bitters, and ordinary bitters. However, it is also recommended for use in old ales. It is very clean, with a soft maltiness that is fairly neutral, with a slight bit of fruity ethanol character.

Belgian Abbey II is relatively clean as far as Belgian yeast strains go. While it will produce dry fruit characteristics at higher temperatures, it will remain more neutral than other Belgian strains at lower temperatures. Fermenting higher gravity worts will cause more fruit esters to be produced as well, which makes this an excellent choice for Belgian Strong Ales and, if you're feeling adventurous, even Russian Imperial Stouts or Strong Scotch Ales. It is highly alcohol tolerant, and is known to put off an ethanol character in stronger beers. This character pairs well with strong malt notes that are allowed to dominate by this yeast. It is fairly attenuative, and like most Belgian strains, will stay in suspension for longer periods. The yeast is known to throw off sulfuric compounds that clear up when the yeast is given proper time and conditions, finishing with unique, clean beers with plenty of character.

Beer Styles: American Barleywine, Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Russian Imperial Stout, Strong Scotch Ale.

Weihenstephan yeast is the classic German wheat beer strain and is used worldwide to produce Hefeweizeins, as well as other weizen and weissbiers. These beers are famed the world over, and as such, are produced in many countries across the globe. This is the perfect strain to use in the production of such beers, as distinct banana esters and clove phenolics are produced by this strain. Production of these compounds can be manipulated through controlling fermentation temperature; a cooler temperature will produce a beer with less banana esters and will allow clove phenolics to dominate, while a warmer temperature, as well as lower pitching rates and a higher wort density will increase ester production. Wyeast has stated that ove-rpitching can nearly eliminate banana character in the finished beer. While this strain will produce a significant amount of sulfur, this will usually dissipate with conditioning. This beer is a very vigorous fermenter, and as such, a lot of headspace and/or a blowoff tube are recommended when fermenting with this yeast. Try this strain when making flavorful, traditional German wheat beers, and you will be pleasantly surprised at the results!

Beer Styles: Dunkelweizen, Fruit Beer, German Hefe-Weizen, Roggenbier (German Rye Beer), Weizen/Weissbier, Weizenbock.

All-American is a proper moniker for this yeast, as it is the perfect choice not only for IPAs, but nearly any American style of beer. With a cleanliness at lower fermentation temperatures that gives rise to refreshing fruit notes at higher temperatures, American II yeast is one of our favorite strains for hop-forward beers. However, with a soft tartness and slight nut aromas, this strain is capable of making excellent American-style blondes, ambers, browns, and stouts as well. A perfect house strain yeast, it is well-attenuating and, given proper time and temperature, drops out of suspension nicely to create clear beers.

Beer Styles: American Amber Ale, American Brown Ale, American IPA, American Pale Ale, American Stout, Blonde Ale, Fruit Beer, Imperial IPA, Wood-Aged Beer.

This strain from Wyeast, is a great choice for dry meads, and is used in many award winning meads. Low foaming and with little or no sulfur production. Use additional nutrients to aide in the fermentation process for mead making.

Ideal Temp Range: 55-75F (13-24C) | Alcohol Tolerance: 18% | Flocculation: Low-Medium

From the Budvar brewery in the Czech Republic, this strain is a malty yet dry-finishing yeast that creates wonderful Pilsner beers. Malt and some fruitiness are often detected on the aroma end of beers fermented with this strain, Malt character comes through in the flavor as beer weighs in on the tongue. Hops burst forth during the finish, which is often balanced well between malt and dryness. A good, well-rounded yeast strain for use in all types of pilsners, it is also a good choice for American lagers as well.

Beer Styles: Bohemian Pilsner, Classic American Pilsner, Dortmunder Export, Lite American Lager.

Wyeast's Belgian Ale strain is a classic yeast originating from the Chimay brewery. It can be used to create a plethora of Belgian ales. Spicy flavors blend with clove and banana esters, giving beers a layered depth of complexity. Belgian Ale yeast has a higher temperature range than many British and American strain, and the ester profile will vary with fermentation. Known to be a slow starter and a medium flocculator at best, this strain is highly attenuative once it gets going.

Beer Styles: . Belgian Dark Strong Ale, Belgian Dubbel, Belgian Specialty Ale, Belgian Tripel, Christmas/Winter Specialty Spiced Beer, Witbier.

Another great English strain from Wyeast, released for a limited time as part of their Private Collection series! Thames Valley II ale yeast is a great yeast strain for use in the production of a wide variety of British beer styles. Highly flocculant, as well as highly attenuative, this yeast can produce beers that finish dry, with some stone fruit esters that create a wonderful complexity in the flavor profile. The yeast settles out well and can produce very clear beers. A diacetyl rest is recommended with this strain.

Originating from the August Schell brewery in Minnesota, Wyeast's American Lager strain has more complexity than the Pilsen Lager strain. The August Schell brewery is one of the oldest family-owned breweries in the United States, and as such, have developed unique house strains of yeast that produce beers with significant character. This strain is known to be more bold and robust than other strains used in the production of classic American Pilsners, but comes highly recommended by a number of brewers who have used it to great success.

Beer Styles: Classic American Pilsner, Dark American Lager, Lite American Lager, Premium American Lager, Standard American Lager.

Wyeast's Belgian lambic blend is a very unique and complex blend of belgian ale yeast, lactobacillus, pediococcus, a sherry strain, and two brettanomyces strains. With all these different yeast and bacteria in one conveneint smack pack, brewers are sure to produce Belgian-style lambic beers and other traditional sours of unsurpassed quality. Because of genetic drift over time, it is not recommended to collect and reculture this blend if a consistent end product is desired. This blend is also known to be very highly attenuative, and beers often finish extremely dry, especially with extended conditioning times. A great choice in traditional Belgian style beers that are traditionally spontaneously fermented.

Beer Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.

The 4766 Cider yeast strain is a crisp, dry fermenting yeast with a big, fruity finish. Really helps to create a nice balance for all types of apples, pears, and other fruit. Allows character of the fruit to come through and dominate the profile.

Ideal Temp Range: 60-75F (15-24C) | Alcohol Tolerance: 12% | Flocculation: Low

Belgian Wheat yeast comes from a small Belgian brewery, and is a perfect strain to use in fermentation when the fruitiness of a Belgian wheat strain is desired, but spicy phenolic compounds are not. The balance in this yeast is tilted toward ester production, with hints of bubblegum, apple and plum appearing front and center in the nose, and fruity flavors bursting forth on the palate. This is a good, balanced strain as far as Belgian wheat strains are concerned. The fruitiness tends to accentuate both malt and hops, and balances well with both. Known to be a vigorous fermenter (as many Belgian strain are), expect a full power fermentation with plenty of krausen that will produce beers dry and slightly tart in the finish. An exceptional yeast for making exceptional Belgian wheats with a lot of well-balanced fruit character.

Beer Styles: Belgian Pale Ale, Belgian Tripel, Witbier.

Belgian trappist high gravity yeast is an ideal yeast to use in the production of high gravity Belgian ales. It has good fruity esters reminiscent of dried stone fruits, which are balanced well with spicy phenolic compounds. Many fine dubbels and trippels have been made with this yeast. However, it can be used to wonderful effect in other Belgian styles, such as golden strong. It is a highly attenuative yeast, and can produce very dry beers that retain a lot of character and flavor when treated right. Many brewers, professional and homebrewers alike, find that this strain makes an excellent house strain for Belgian beers. Another top-cropping yeast strain, Belgian trappist high gravity can ferment vigorously, and extra care should be taken to avoid the inevitable messes that this eager strain can make. It can also produce a lot of sulfur during fermentation, but this clears up well, leaving behind wonderful beers full of delicious character.

Beer Styles: Belgian Dubbel, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Tripel, Bière de Garde.

British strains are known for their characteristic flocculation, fruity esters, and slight butterscotch notes that can occur during fermentation. Wyeast's British Ale yeast is a wonderful British strain whose fermentation can include all these, yet tends to be more neutral than other British or English yeasts. This allows hops and malt to take center stage above yeast character. Producing balanced beers with a clean finish, this strain's medium flocculation properties means it will leave a clear beer with proper conditioning.

Beer Styles: Blonde Ale, English Barleywine, Northern English Brown Ale, Robust Porter, Scottish Export/80, Scottish Heavy/70, Scottish Light/60.