Wyeast Yeast

German wheat yeast is an interesting strain to use when producing German wheat beers. While many brewers go with Bavarian or Weihenstephan strains when making wheat beers, Wyeast's German Wheat strain can also be a good choice due to many positive fermentation characteristics. More highly flocculant than either of the former strains, it tends to lend banana and clove characters to beers as Weihenstephan does, but these may be more balanced in pronunciation. It is capable of producing clear beers without filtration, as it drops out of suspension easily and more quickly than other wheat strains. Use this when clearer German wheats are desired without sacrificing esters and phenolics. Also recommended in use in German rye beers.

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

Belgian Ardennes might well be called the American Ale yeast of Belgian Strains. While Wyeast's American Ale yeast strain can be used in the production of almost any American ale, Ardennes can be used in the production of almost any Belgian ale, from light blondes and pales to dark and golden strong ales. It produces a subtle and well-balanced flavor profile, balancing the fruity esters typical of Belgian yeast with spicy and rich phenols. It is highly flocculant, therefore producing very clear beers with little effort. Try this in just about any Belgian style!

Beer Styles: Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Dubbel, Belgian Golden Strong Ale, Belgian Pale Ale, Belgian Specialty Ale, Belgian Tripel, Flanders Brown Ale/Oud Bruin.

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.

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.

The American wheat strain produces crisp, tart beers that lack the powerful esters usually found in German and Belgian beers. This strain is known for its powerful fermentation and krausening properties, so a blowoff assembly or larger fermenting vessel is ideal when using this to ferment. A wide temperature range and good attenuation makes this yeast suitable for a number of American and German ales and wheat beers.

Beer Styles: American Wheat or Rye Beer, Cream Ale, Düsseldorf Altbier, Kölsch, Northern German Altbier.

French Saison from Wyeast is a wonderful yeast strain that is very attenuative, often fermenting beers very dry and completely. It produces beers with a fabulous, intense flavor profile where fruit, citrus and spice dance together on the tongue in unison. It can handle higher temperatures, as beers fermented traditionally on French manors would have endured, and brewers often ferment this one warm, in the mid to high 70s, to wonderful effect. Beers produced with French Saison yeast often have an unexpected slickness and richness, in spite of how well attenuated they can be Its high attenuation qualities make it ideal for restarting stuck fermentations as well as being the primary fermenting strain for a range of highly specialized beers.

Beer Styles: Belgian Blond Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Bière de Garde, Saison.

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.

Wyeast's London Ale strain is a classic strain for fermenting all sorts of English and British ales, specifically milds, browns, porters, and stouts. Some fruitiness is to be expected, especially near the high end of the temperature range for this yeast (60-72°F). A minerally finish on the palate is expected. This strain is recommended on some high gravity styles as it can attenuate well, fully fermenting the beers in question.

Beer Styles: Brown Porter, Dry Stout, English Barleywine, Foreign Extra Stout, Mild, Northern English Brown Ale, Old Ale, Robust Porter, Russian Imperial Stout.

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

Wyeast's strain of lactobacillus (or lacto, as we affectionately call it) was originally isolated from a Belgian brewery where lactic sourness is a vital part of the beers they create. Beer styles that may include some lactobacillus include gueuzes, Flanders reds and browns, and of course, Berliner weiss beers. Lactobacillus is particularly sensitive to hop compounds, so be sure to use low hopping rates in beers you plan to inoculate with lacto (this is one reason Berliner weiss beers traditionally have such low hopping rates). Whereas Brettanomyces cultures can be used as a primary fermenting strain, lactobacillus is always used in conjunction with a primary S. cerevisiae strain. It produces moderate acidity, perfect for brews that need a little bit of sourness for balance.

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

Resulting in high-quality, rich and full-flavored beers, the Ringwood Ale strain is a particular yeast that needs to be treated well. Proper pitching rates and oxygenation can reduce chances of stress on this yeast, which has been known to produce diacetyl and ferment sluggishly when stressed. However, when given proper conditions, Ringwood Ale can produce beautifully complex beers where malt and fruity esters interlace to create beers of unparallelled quality. Beers made with Ringwood yeast often clear extremely well. A diacetyl rest is recommended when using Ringwood.

Beer Styles: American IPA, American Stout, Fruit Beer, Mild, Oatmeal Stout, Southern English Brown.

Wyeast's Private Collection 1026 British Cask Ale is here for a limited time only! This yeast strain is perfect for making traditional British-style ales of all kinds, it is especially wonderful for British pale ales, bitters and Northern English brown ales. A pretty flocculant strain of yeast, this yeast leaves a good malt character with just a bit of fruit flavor and aroma. It can create beers that are dry when compared to other British ale strains, with a slightly tart finish. A good all-around British Ale strain we are happy to bring you while we can!