Wyeast Yeast

Czech Pils is a strain perfect for use in classic Bohemian and American pilsners, but does well in many dark, malty lager styles as well. This yeast allows malt to dominate in a dry finish that is crisp and satisfying. While the fermentation temperature range for this yeast stretches between 50°F and 58°F, sulfur production can be reduced by fermenting on the warm end, and Wyeast states that sulfur produced during fermentation will dissipate with conditioning. A unique yeast strain that will clear well and produce delicious beers with proper conditioning.

Beer Styles: Bohemian Pilsner, Classic American Pilsner, Dark American Lager, Munich Dunkel, Schwarzbier (Black Beer), Vienna Lager.

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

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.

A yeast strain originating from the McEwans's brewery, Wyeast's Scottish Ale yeast is used classically in all Scottish style ales. However, it is a highly versatile yeast with a good alcohol tolerance and high flocculations, making it suitable for beers of just about any style. Indeed, many brewers (including a few of us here at Great Fermentations) routinely use this as a house strain. Malt character is allowed to shine when this yeast is used. It has an incredible temperature range and can ferment at any temperature between 55-75°F. A cleaner, less estery profile will be created at lower temperatures, and more ester production will occur at higher temperatures. Try this yeast on the suggested styles, or in just about anything you feel like!

Beer Styles: American Barleywine, Baltic Porter, Braggot, Christmas/Winter Specialty Spiced Beer, Foreign Extra Stout, Imperial IPA, Old Ale, Other Smoked Beer, Russian Imperial Stout, Scottish Export 80, Scottish Heavy 70, Scottish Light 60, Strong Scotch Ale, Wood-Aged Beer.

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.

Brettanomyces Lambicus, like many of Wyeast's wild yeast strains, comes from a Belgian brewery. Its dominant aromatic component is a very distinctive sour pie cherry, which comes through in the nose and on the palate, together with traditional leathery Brett notes. The character that this strain of Brett produces are highly sought after and go well in many different sour beers, especially fruit lambics. It works best in conjunction with other yeasts and bacteria in a blend, creating an unparalleled Belgian sour profile. Wyeast recommends conditioning with Brett Lambicus for 3 to 6 months to fully develop its unique flavor and aroma properties.

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

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.

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.

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

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

Bohemian Lager is one of our favorite lager strains. It is malty with a crisp bite to it that serves well in the production of a wide range of lagers, from light European and American style Pilsners to rich, malty Bock beers. This strain exhibits a slightly pronounced ester profile. It does very well on all lagers at its recommended temperature range, but it can also be fermented warmer to produce California Common beers and other styles as well. Wyeast recommends utilizing a diacetyl rest with this strain in order to produce as clean a beer as possible.

Beer Styles: Baltic Porter, Bière de Garde, Bohemian Pilsner, Classic American Pilsner, Dark American Lager, Doppelbock, Dortmunder Export, Eisbock, German Pilsner (Pils), Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Märzen, Schwarzbier (Black Beer), Traditional Bock, Vienna Lager.

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.

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.

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.

Perhaps our most popular lager strain, California Lager yeast is a very versatile strain that makes wonderfully clean beers without cold fermentation temperatures. In fact, Wyeast states that this yeast is not recommended for cold fermentation. With a temperature range between 58°F and 68°F, beers made with this strain purportedly keep lagers characteristics up to 65°F, though beers fermented warmer than this may also be very lager-like as well. It is known as the quintessential yeast in the production of California Common beer, coming from the California brewery that may have saved the style from being lost to history. Malty and highly-flocculant, this strain behaves like a slightly-cool fermenting ale yeast while producing extremely clear lagers.

Beer Styles: Baltic Porter, California Common Beer, Christmas/Winter Specialty Spiced Beer, Cream Ale, Other Smoked Beer, Premium American Lager, Spice, Herb, or Vegetable Beer.

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.

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.

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.

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.

This yeast strain will leave 2-3% residual sugar in most meads. Provides a rich, fruity profile that complements fruit mead fermentation. Use additional nutrients to aide in the fermentation process for mead making.

Ideal Temp Range: 65-75F (18-24C) | Alcohol Tolerance: 11% | Flocculation: Medium

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.