Yeasts

Id Name Attenuation Manufacturer Desc Proper Name Actions
381  Yeast Cake  75    White Labs WLP007 Dry English Ale Yeast  View Edit Delete
447  Yeast Cake  75    White Labs WLP007 Dry English Ale Yeast  View Edit Delete
448  Yeast Cake  75    White Labs WLP007 Dry English Ale Yeast  View Edit Delete
54  Wyeast 1762 Belgian Abbey III  75    Wyeast 1762 Belgian Abbey III  View Edit Delete
155  Wyeast 1762 Belgian Abbey III  75    Wyeast 1762 Belgian Abbey III  View Edit Delete
459  Wyeast 1762 Belgian Abbey III  75    Wyeast 1762 Belgian Abbey III  View Edit Delete
464  Wyeast 1762 Belgian Abbey III  75    Wyeast 1762 Belgian Abbey III  View Edit Delete
584  Wyeast 1762 Belgian Abbey III  75    Wyeast 1762 Belgian Abbey III  View Edit Delete
557  Wyeast 1056 American Ale  75    White Labs WLP051 Californian Ale Yeast  View Edit Delete
236  WLP833 German Bock Lager Yeast  73  From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer. Medium Flocculation.Optimum Ferment Temp 9-13°C  WLP833 German Bock Lager Yeast  View Edit Delete
225  WLP833 German Bock Lager  75  A yeast of MEDIUM flocculation that produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is also well balanced.   White Labs WLP833 German Bock Lager  View Edit Delete
226  WLP833 German Bock Lager  75  A yeast of MEDIUM flocculation that produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is also well balanced.   White Labs WLP833 German Bock Lager  View Edit Delete
264  WLP833 German Bock Lager  75  A yeast of MEDIUM flocculation that produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is also well balanced.   White Labs WLP833 German Bock Lager  View Edit Delete
170  WLP810 San Francisco Lager  77      View Edit Delete
268  WLP575 BELGIAN ALE YEAST BLEND  80  Optimum Ferment Temp. : 24-38°C     View Edit Delete
238  WLP568 BELGIAN STYLE SAISON ALE YEAST BLEND  75  This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created. CHARACTERISTICS Attenuation 70-80% Flocculation - Medium Optimum Ferment Temp. : 21-27°C   BELGIAN STYLE SAISON ALE YEAST BLEND - WLP568   View Edit Delete
260  WLP568 BELGIAN STYLE SAISON ALE YEAST BLEND  75  This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created. CHARACTERISTICS Attenuation 70-80% Flocculation - Medium Optimum Ferment Temp. : 21-27°C   BELGIAN STYLE SAISON ALE YEAST BLEND - WLP568   View Edit Delete
288  WLP568 BELGIAN STYLE SAISON ALE YEAST BLEND  75  This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created. CHARACTERISTICS Attenuation 70-80% Flocculation - Medium Optimum Ferment Temp. : 21-27°C   BELGIAN STYLE SAISON ALE YEAST BLEND - WLP568   View Edit Delete
140  WLP565 Belgian Saison I Yeast  65  Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Attenuation: 65-75% Flocculation: Medium Optimum Fermentation Temperature: 68-75°F Alcohol Tolerance: Medium Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.   WLP565 Belgian Saison I Yeast  View Edit Delete
156  WLP565 Belgian Saison I Yeast   65  White Labs WLP565 Belgian Saison I Yeast Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Attenuation: 65-75% Flocculation: Medium Optimum Fermentation Temperature: 68-75°F Alcohol Tolerance: Medium Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.   Du Pont strain  View Edit Delete

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