Wyeast Profiles
	Ale Yeast Strains Yeast Floc Atten Temp 1007 German Ale yeast Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55 F. low 73-77 55-66 1028 London Ale yeast Rich, minerally profile, bold and crisp, with some diacetyl production. medium 73-77 60-72 1056 American Ale yeast Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced. low to medium 73-77 60-72 1084 Irish Ale yeast Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied. medium 71-75 62-73 1098 British Ale yeast From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F. medium 73-75 64-72 1272 American Ale yeast II Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish. high 72-76 60-72 1275 Thames Valley Ale yeast Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced. medium 72-76 62-72 1335 British Ale yeast ll Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry. high 73-76 63-75 1318 London Ale yeast lll From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. high 71-75 64-74 1728 Scottish Ale yeast Ideally suited for Scottish-style ales, and high gravity ales of all types. high 69-73 55-70 1338 European Ale yeast From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation. high 69-71 60-72 1214 Belgian Ale yeast Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery. medium 72-76 58-68 1388 Belgian Strong Ale yeast Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. low 73-77 65-75 1742 Swedish Ale yeast Stark beer Nordic-style yeast of Scandinavian origin, floral nose malty finish. medium 68-72 64-74 1762 Belgian Abbey Yeast II High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish. medium 73-77 65-75 1968 London ESB Ale yeast Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales. high 64-71 64-72 2565 Kolsch yeast A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures. low 73-77 56-64 1087 Wyeast Ale blend A blend of the best ale strains to provide quick starts, good flavor and good flocculation. high 71-75 64-72 3278 Belgian Lambic blend Belgian lambic-style yeast blend with lactic bacteria. Rich earthy aroma and acidic finish. Suitable for gueze, fruit beers and faro. low to medium 65-75 63-75   Lager Yeast Strains Yeast Floc Atten Temp 2007 Pilsen Lager yeast A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp.  medium 71-75 48-56 2035 American Lager yeast Not a pilsner strain. Bold, complex and aromatic, producing slight diacetyl. medium 73-77 48-58 2042 Danish Lager yeast Rich, dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics. low 73-77 46-56 2112 California Lager yeast Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65o F, and produces malty, brilliantly-clear beers. high 67-71 58-68 2124 Bohemian Lager yeast A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners. medium 69-73 46-56 2206 Bavarian Lager yeast Used by many German breweries to produce rich, full-bodied, malty beers. medium 73-77 48-58 2247 European Lager yeast ll Clean dry flavor profile often used in aggressively hopped pilsner. Clean, very mild flavor, slight sulpher production, dry finish. low 73-77 46-56 2272 North American Lager yeast Traditional culture of North American and Canadian lager and light pilsners. Malty finish. high 70-76 48-58 2278 Czech Pils yeast Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice  for pilsners and bock beers. Sulfur produced during fermentation dissipates with conditioning. medium to high 70-74 48-58 2308 Munich Lager yeast A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. medium 73-77 48-58 2178 Wyeast Lager A blend of the Brewer's Choice lager strains for the most complex flavor profiles. Apparent attenuation 71-75%. (48-56o F) medium 71-75 48-56   Wheat Yeast Strains Yeast Floc Atten Temp 3068 Weihenstephan Weizen Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68o F. low 73-77 64-70 3056 Bavarian Wheat yeast Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. medium 73-77 64-70 3333 German Wheat yeast Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate. high 70-76 63-75 3787 Trappist High Gravity Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate. medium 75-80 64-78 3942 Belgian Wheat beer Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish. medium 72-76 64-74 3944 Belgian Witbier yeast A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant. medium 72-76 60-75

Updated: May 30, 1999.