Homebrew Yeast Strains Chart

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
A07 Flagship	L	Imperial Yeast	Low/Med	73-77%	60-72°	Commonly referred to as “chico” this yeast is a craft brewing standard, loved for its extremely clean character.
A10 Darkness	L	Imperial Yeast	Medium	71-75%	62-72°	Brewers love this yeast strain for dark beers. Its high alcohol tolerance make it a go-to for big beers.
American Ale 1056	L	Wyeast	Low/Med	73-77%	60-72°	Well balanced. Ferments dry, finishes soft.
American Ale BRY 96	D	Lallemand	High	–	59-72°	Clean ale strain
American Ale II 1272	L	Wyeast	Medium	72-76%	60-72°	Slightly nutty, soft, clean and tart finish.
American Ale Yeast Blend WLP060	L	White Labs	Medium	72-80%	68-72°	Blend celebrates the strengths of California ale strains.
Bavarian Lager 2206	L	Wyeast	Med/High	73-77%	46-58°	Produces rich, malty, full-bodied beers.
Bayern Lager (OYL-114)	L	Omega Yeast	Medium	72-76%	51-62°	Clean, crisp and ferments well at a wide range.
Bedford British Ale WLP006	L	White Labs	High	72-80%	65-70°	Good choice for most English style ales.
Bohemian Lager 2124	L	Wyeast	Low/Med	73-77%	45-68°	Ferments clean and malty.
Brewferm Top	D	Brewferm	Med/High	–	64-77°	Universal top-fermenting beer yeast.
British Ale 1098	L	Wyeast	Medium	73-75%	64-72°	Ferments dry and crisp, slightly tart and fruity.
British Ale II 1335	L	Wyeast	High	73-75%	63-75°	Malty flavor, crisp finish, clean, fairly dry.
British Ale WLP005	L	White Labs	High	75-80%	68-75°	English strain that produces malty beers.
Buchner Ale WLP064	L	White Labs	Medium	72-78%	67-72°	A blend of two strains that adds creaminess with a hint of crispness. Great for pale ales, cream ales and American wheats.
Burton Ale WLP023	L	White Labs	Medium	69-75%	68-73°	Subtle fruity flavors: apple, clover honey and pear.
California Ale V WLP051	L	White Labs	Med/High	70-75%	66-70°	Produces a fruity, full-bodied beer.
California Ale WLP001	L	White Labs	Medium	73-80%	68-73°	Clean flavors accentuate hops; very versatile.
Charlie’s Fist Bump WLP1983	L	White Labs	Low	66-70%	55-73°	The recipes in both Papazian’s books, “The Complete Joy of Homebrewing,” “The Homebrewer’s Companion,” and “Microbrewed Adventures” were originally developed and brewed with this yeast.
Citrus A20	L	Imperial Yeast	Low	73-75%	67-80°	Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production.
Coopers Pure Brewers’ Yeast	D	Coopers	High	High	68-80°	Clean, round flavor profile.
Cry Havoc WLP862	L	White Labs	Low	Low	55-58°	Can ferment at ale and lager temperatures, allowing for a variety of beer styles.
Danish Lager (OYL-104)	L	Omega Yeast	Low	73-77%	46-56°	Produces a crisp and dry, soft and round profile that’s great for supporting hop flavors.
Darkness A10	L	Imperial Yeast	Medium	71-75%	62-72°	A beautiful strain for stout, porter, brown, and amber ales. Darkness produces a unique character that matches up perfectly with roasted and caramel malts.
Denny’s Favorite 50 1450	L	White Labs	Low/Med	70-75%	68-73°	Very clean and low esters.
East Midlands Ale WLP039	L	White Labs	Med/High	73-82%	66-70°	Available Sept-Oct. Medium to low fusel fruit and alcohol production.
Edinburgh Ale WLP028	L	White Labs	Medium	70-75%	65-70°	Malty, strong Scottish ales.
English Ale WLP002	L	White Labs	Very High	63-70%	65-68°	Very clear with some residual sweetness.
Essex Ale Yeast WLP022	L	White Labs	Med/High	71-76%	66-70°	Drier finish than many British ale yeasts
Flagship A07	L	Imperial Yeast	Low/Med	73-77%	60-72°	This strain performs well at standard ale temperatures but can be used in the low 60s to produce exceptionally crisp ales.
German Lager I (OYL-106)	L	Omega Yeast	Low/Med	73-77%	45-68°	Versatile, crisp, malty profile, light esters and a wide fermentation range.
German Lager II (OYL-109)	L	Omega Yeast	Med/High	68-76%	50-55°	A confident fermenter with good attenuation resulting in a smooth, full-bodied, malty finish and balanced aroma.
German Lager WLP830	L	White Labs	Medium	74-79%	50-55°	Malty and clean; great for all German lagers.
Global L13	L	Imperial Yeast	Low/Med	73-77%	46-56°	The world’s most popular lager strain is ready for you. Global is an all-around solid lager strain that produces clean, bright and crispy lager beers with a very low ester profile.
Harvest L17	L	Imperial Yeast	Medium	70-74%	50-60°	This great lager strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, helles, pilsner, dunkles, and just about any other lager style you throw its way.
House A01	L	Imperial Yeast	High	73-75%	62-70°	Extremely versatile and flocculent enough to drop out of the beer quickly. Best strain choice for any and all English-inspired recipes, however does extremely well in hopped up American styles too.
Irish Ale (OYL-005)	L	Omega Yeast	Medium	69-75%	62-72°	Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain.
Joystick A18	L	Imperial Yeast	Med/High	73-77%	60-70°	This strain is a fast mover and can be used at the low end of the ale fermentation spectrum to keep it clean. Joystick is a great choice for big, high alcohol, malt forward beers but will shine just as well in a hoppy double IPA.
Klassic Ale WLP033	L	White Labs	Medium	66-74%	66-70°	Traditional English single-strain yeast. Produces signature ester characters and does not mask hop flavors. Leaves ales with a slightly sweet malt character.
L13 Global	L	Imperial Yeast	Low/Med	73-77%	46-56°	Wildly popular lager strain, produces classic lager profile.
L28 Urkel	L	Imperial Yeast	Medium	71-75%	52-58°	Did I ferment that? Excellent choice for your Czech lager fermentations
Lager I (OYL-100)	L	Omega Yeast	Med/High	71-75%	48-56°	Crisp, balanced strain that is lightly malty and finishes with very slight fruit notes.
LalBrew BRY-97	D	Lallemand	High	–	59-72°	Very clean ale flavor.
LalBrew Diamond	D	Lallemand	High	–	50-59°	Diamond Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers.
LalBrew Novalager	D	Lallemand	Medium	78-84%	50-68°	Robust lager strain with ideal characteristics for lager beer production including fast fermentations, high attenuation.
LalBrew Windsor	D	Lallemand	Low	–	59-72°	Full-bodied, fruity English ale.
London Ale 1028	L	Wyeast	Low/Med	73-77%	60-72°	Bold and crisp with a rich mineral profile.
London Ale WLP013	L	White Labs	Medium	67-75%	66-71°	Dry malty ale yeast for pales, bitters and stouts.
London ESB Ale 1968	L	Wyeast	High	67-71%	64-72°	Rich, malty character with balanced fruitiness.
London Fog Ale WLP066	L	White Labs	Low/Med	75-82%	64-72°	Produces a medium ester profile similar to WLP008 East Coast Ale Yeast. It leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel.
Lunar Crush Lager (OYL-403)	L	Omega Yeast	Medium	70-78%	50-65°	Lunar Crush biotransforms thiol precursors from malt, hops, and grape-derived products for a new wave of passion fruit, guava, and New Zealand Sauvignon blanc fruitiness.
M15 Empire Ale	D	Mangrove Jack’s	Med/High	70-75%	64-72°	A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavours.
M44 US West Coast	D	Mangrove Jack’s	Med/High	77-85%	64-73°	Very neutral strain. Citrus and pine hops will be enhanced.
Melbourne Ale WLP059	L	White Labs	Medium	74-78%	73-73°	A yeast isolated from Australia in the early 1900s, it is a clean fermenting strain well suited for many American and English beer styles.
Munich Lager 2308	L	Wyeast	Medium	70-74%	48-56°	Very smooth, well-rounded and full-bodied.
Muntons Premium Gold	D	Muntons	High	High	57-77°	Clean balanced ale yeast for 100% malt recipies.
Muntons Standard Yeast	D	Muntons	High	High	57-77°	Clean well balanced ale yeast.
Neutral Grain WLP078	L	White Labs	Medium	77-84%	76-85°	Clean, fast fermentation used in high-gravity beers.
Northwest Ale 1332	L	Wyeast	High	67-71%	65-75°	Malty, mildly fruity, good depth and complexity.
Octoberfest Lager Blend 2633	L	Wyeast	Low/Med	73-77%	48-58°	Plenty of malt character and mouth feel. Low in sulfer.
Oktoberfest/Märzen WLP820	L	White Labs	Medium	65-73%	52-58°	Produces a very malty, bock-like style.
Old Bavarian Lager Yeast WLP920	L	White Labs	Med/High	66-73%	50-55°	Finishes malty with a slight ester profile. Use in beers such as Octoberfest, Bock, and dark lagers.
Old Newark Ale ECY10	L	East Coast Yeast	High	76-%	60-68°	Good for all styles of American and English ales
Old Sonoma Ale WLP076	L	White Labs	Medium	70-74%	66-70°	Neutral and versatile. Available May-June
Opshaug Kveik Ale WLP518	L	White Labs	Med/High	69-80%	77-95°	Clean fermenting yeast and has tolerated temperatures up to 95°F (35°C) while finishing fermentation within three to four days. The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales.
Pacific Ale WLP041	L	White Labs	High	65-70%	65-68°	A popular ale yeast from the Pacific Northwest.
Ringwood Ale 1187	L	Wyeast	High	68-72%	64-74°	A malty, complex profile that clears well.
SafAle S-04	D	Fermentis	High	75-75%	59-68°	English ale yeast that forms very compact sediment.
SafAle T-58	D	Fermentis	Low	70-70%	59-68°	Develops estery and somewhat peppery spiceyness.
SafAle US-05	D	Fermentis	Medium	81-81%	64-82°	Clean with mild flavor for a wide range of styles.
SafLager S-189	D	Fermentis	–	82-82%	54-59°	This lager strain’s attenuation profile allows to brew fairly neutral flavor beers with a high drinkability.
SafLager W-34/70	D	Fermentis	High	–	54-59°	Good balance of floral and fruity aromas, clean flavor.
San Diego Super Yeast WLP090	L	White Labs	Med/High	76-83%	65-68°	Versatile, super-fast, super-clean strain.
San Francisco Lager WLP810	L	White Labs	High	65-70%	58-65°	For “California Common” type beer.
Scotch Whiskey WLP045	L	White Labs	Medium	75-80%	72-77°	Used for scotch whiskey production from the early 1950s. Used in high-gravity beers.
Scottish Ale 1728	L	Wyeast	High	69-73%	55-75°	Suited for Scottish-style ales, high-gravity ales.
Sigmund Kveik Ale WLP520	L	White Labs	Med/High	75-83%	72-98°	Sigmund is a Kveik strain shared by Sigmund Gjernes from Voss, Norway. Also known as Voss Kveik, this strain can produce earthy-like flavors with a touch of orange peel aromas.
So. German Lager WLP838	L	White Labs	Med/High	68-76%	50-55°	A malty finish and balanced aroma.
Star Party Ale	L	Omega Yeast	Low/Med	73-80%	60-73°	Star Party™ is a thiol burst with aromas of passion fruit, dank pink guava, and citrus zest.
Stranda Kveik Ale WLP519	L	White Labs	Med/High	75-85%	72-98°	Considered a “cleaner” Kveik strain, Stranda can also produce a wide range of beer styles over a large temperature gradient. Ideal for use when you have little to no temperature control of your fermentation.
Thames Valley Ale 1275	L	Wyeast	Low/Med	72-76%	62-72°	Clean, light malt character with low esters.
Thames Valley Ale WLP030	L	White Labs	High	72-78%	–	Very flocculant strain for all things English. Great for porters, stouts, and bitters. Lower ester production than most English strains but creates a bigger mouthfeel than most cleaner strains.
Urkel L28	L	Imperial Yeast	Medium	71-75%	52-58°	Allows for a nice balance between hops and malt. This strain can produce sulfur aromas during fermentation, but it cleans up during lagering.
Voyager A05	L	Imperial Yeast	Med/High	68-72%	64-74°	Use Voyager at low temps for nutty flavors in malt forward beers or ramp it up to produce apricot and peach aromas for dry hopped pales and IPAs.
West Coast Ale I (OYL-004)	L	Omega Yeast	Low/Med	73-80%	60-73°	Popularly called “Chico,” West Coast Ale I is a reliable, versatile and popular neutral foundation for displays of malts and hops.
West Coast Ale II (OYL-009)	L	Omega Yeast	Medium	72-76%	60-72°	West Coast Ale II is a consistent, well flocculating, well attenuating and easy clearing neutral strain.
West Coast Ale III (OYL-043)	L	Omega Yeast	Med/High	76-83%	65-68°	Neutral and versatile, this strain is low ester-producing with balanced flavor and aroma. Highly alcohol tolerant.
West Coast Ale IV (OYL-050)	L	Omega Yeast	Med/High	73-80%	62-74°	An easy to handle strain, this neutral-tasting, quick-and-good flocculator and highly productive top cropper has excellent attenuation.
Whitbread Ale II WLP017	L	White Labs	High	67-73%	66-70°	Brittish style, slightly fruity with a hint of sulfur.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
A07 Flagship	L	Imperial Yeast	Low/Med	73-77%	60-72°	Commonly referred to as “chico” this yeast is a craft brewing standard, loved for its extremely clean character.
A15 Independence	L	Imperial Yeast	Medium	72-76%	60-72°	American ale yeast strain, slightly ester forward and loves to play with hops.
A24 Dry Hop	L	Imperial Yeast	Medium	74-78%	64-74°	A blend of two yeast strains, well suited for hop forward beers.
American Ale 1056	L	Wyeast	Low/Med	73-77%	60-72°	Well balanced. Ferments dry, finishes soft.
American Ale BRY 96	D	Lallemand	High	–	59-72°	Clean ale strain.
American Ale II 1272	L	Wyeast	Medium	72-76%	60-72°	Slightly nutty, soft, clean and tart finish.
American Ale Yeast Blend WLP060	L	White Labs	Medium	72-80%	68-72°	Blend celebrates the strengths of California ale strains.
American Wheat (OYL-002)	L	Omega Yeast	Low	74-78%	58-74°	Energetically top cropping, this powerful fermenter leaves behind a light, tart, refreshingly crisp character. Fairly clean and lightly dry, American Wheat excels particularly at American styles.
Brewferm Top	D	Brewferm	Med/High	–	64-77°	Universal top-fermenting beer yeast.
Burlington Ale WLP095	L	White Labs	Medium	73-78%	67-70°	Adding personality to your beer by contributing esters and body, this strain will blend with hop flavors and aromas while balancing bitterness.
California Ale V WLP051	L	White Labs	Med/High	70-75%	66-70°	Produces a fruity, full-bodied beer.
California Ale WLP001	L	White Labs	Medium	73-80%	68-73°	Clean flavors accentuate hops; very versatile.
Coopers Pure Brewers’ Yeast	D	Coopers	High	High	68-80°	Clean, round flavor profile.
Denny’s Favorite 50 1450	L	Wyeast	Low	74-76%	60-70°	Can be used for almost any beer style. Accentuates malt, caramel, or fruit character.
Dry Hop A24	L	Imperial Yeast	Medium	73-75%	64-74°	Dry Hop is a blend of A20 Citrus and A04 Barbarian. The combination of these strains produces amazing aromas of citrus, peach, and apricot that will accentuate your IPA, pale ale, and any other hop-driven beer.
East Coast Ale (OYL-032)	L	Omega Yeast	Low/Med	70-75%	68-73°	Thought to be the famous Bostonian strain. It is suitable for a broad range of beer styles with an American spin.
East Coast Ale WLP008	L	White Labs	Low/Med	70-75%	68-73°	Very clean and low esters.
East Midlands Ale WLP039	L	White Labs	Med/High	73-82%	66-70°	Available Sept-Oct. Medium to low fusel fruit and alcohol production.
Flagship A07	L	Imperial Yeast	Low/Med	73-77%	60-72°	This strain performs well at standard ale temperatures but can be used in the low 60s to produce exceptionally crisp ales.
German Ale/Kölsch WLP029	L	White Labs	Medium	72-78%	65-69°	A super-clean, lager-like ale.
Hansen Ale WLP075	L	White Labs	Med/High	75-80%	66-70°	This is a blend of many IPA strain favorites. It has the attenuation of WLP090 San Diego Super Ale Yeast and the character of WLP007 Dry English Ale Yeast. This strain produces dry, hop-forward beers with minor ester production and this blend is a great flocculator.
Hornindal Kveik Ale WLP521	L	White Labs	High	75-82%	72-98°	Produces an intense tropical flavor and aroma with notes of fresh tangerine, mango, and pineapple, ideal to be used with fruit-forward hops.
Joystick A18	L	Imperial Yeast	Med/High	73-77%	60-70°	This strain is a fast mover and can be used at the low end of the ale fermentation spectrum to keep it clean. Joystick is a great choice for big, high alcohol, malt forward beers but will shine just as well in a hoppy double IPA.
Kolsch II (OYL-044)	L	Omega Yeast	Medium	72-78%	65-69°	This Kolsch strain is warmer fermenting than Kolsch I (OYL-017), flocculates much better and clears more quickly, so it is a little easier to manage.
LalBrew BRY-97	D	Lallemand	High	–	59-72°	Very clean ale flavor.
LalBrew Verdant IPA	D	Lallemand	Medium	75-82%	64-77°	Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas.
London Fog Ale WLP066	L	White Labs	Low/Med	75-82%	64-72°	Produces a medium ester profile similar to WLP008 East Coast Ale Yeast. It leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel.
M36 Liberty Bell Ale	D	Mangrove Jack’s	Med/High	74-78%	64-73°	A top-fermenting ale yeast suitable for a wide variety of hoppy and distinctive style beers. This strain produces light, delicate fruity esters and helps develop malt character.
M44 US West Coast	D	Mangrove Jack’s	Med/High	77-85%	64-73°	Very neutral strain. Citrus and pine hops will be enhanced.
Melbourne Ale WLP059	L	White Labs	Medium	74-78%	73-73°	A yeast isolated from Australia in the early 1900s, it is a clean fermenting strain well suited for many American and English beer styles.
Muntons Premium Gold	D	Muntons	High	High	57-77°	Clean balanced ale yeast for 100% malt recipies.
Muntons Standard Yeast	D	Muntons	High	High	57-77°	Clean well balanced ale yeast.
Neutral Grain WLP078	L	White Labs	Medium	77-84%	76-85°	Clean, fast fermentation used in high-gravity beers.
Northwest Ale 1332	L	Wyeast	High	67-71%	65-75°	Malty, mildly fruity, good depth and complexity.
Old Newark Ale ECY10	L	East Coast Yeast	High	76-%	60-68°	Good for all styles of American and English ales
Old Sonoma Ale WLP076	L	White Labs	Medium	70-74%	66-70°	Neutral and versatile. Available May-June
Opshaug Kveik Ale WLP518	L	White Labs	Med/High	69-80%	77-95°	Clean fermenting yeast and has tolerated temperatures up to 95°F (35°C) while finishing fermentation within three to four days. The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales.
Pacific Ale WLP041	L	White Labs	High	65-70%	65-68°	A popular ale yeast from the Pacific Northwest.
Ringwood Ale 1187	L	Wyeast	High	68-72%	64-74°	A malty, complex profile that clears well.
SafAle T-58	D	Fermentis	Low	70-70%	59-68°	Develops estery and somewhat peppery spiceyness.
SafAle US-05	D	Fermentis	Medium	81-81%	64-82°	Clean with mild flavor for a wide range of styles.
San Diego Super Yeast WLP090	L	White Labs	Med/High	76-83%	65-68°	Versatile, super-fast, super-clean strain.
San Francisco Lager WLP810	L	White Labs	High	65-70%	58-65°	For “California Common” type beer.
Sigmund Kveik Ale WLP520	L	White Labs	Med/High	75-83%	72-98°	Sigmund is a Kveik strain shared by Sigmund Gjernes from Voss, Norway. Also known as Voss Kveik, this strain can produce earthy-like flavors with a touch of orange peel aromas.
Star Party Ale	L	Omega Yeast	Low/Med	73-80%	60-73°	Star Party™ is a thiol burst with aromas of passion fruit, dank pink guava, and citrus zest.
Sundew Ale	L	Omega Yeast	High	72-85%	64-78°	Sundew’s® ripe strawberry, passion fruit, pear, and stone fruit combine to emphasize desirable notes in modern fruity hops.
Tropicale WLP077	L	White Labs	Low	75-82%	64-74°	This is a blend of non-GMO yeast strains that have been carefully selected to aid in the release of bound thiol compounds by targeting high enzymatic B-lyase activity. Providing a balance of tropical flavors and aromas, such as passionfruit, grapefruit, and mango, that’s perfect for a juicy, hazy IPA!
West Coast Ale I (OYL-004)	L	Omega Yeast	Low/Med	73-80%	60-73°	Popularly called “Chico,” West Coast Ale I is a reliable, versatile and popular neutral foundation for displays of malts and hops.
West Coast Ale II (OYL-009)	L	Omega Yeast	Medium	72-76%	60-72°	West Coast Ale II is a consistent, well flocculating, well attenuating and easy clearing neutral strain.
West Coast Ale III (OYL-043)	L	Omega Yeast	Med/High	76-83%	65-68°	Neutral and versatile, this strain is low ester-producing with balanced flavor and aroma. Highly alcohol tolerant.
West Coast Ale IV (OYL-050)	L	Omega Yeast	Med/High	73-80%	62-74°	An easy to handle strain, this neutral-tasting, quick-and-good flocculator and highly productive top cropper has excellent attenuation.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
A43 Loki	L	Imperial Yeast	Med/High	75-85%	65-100°	Norwegian Voss Kveik Strain.
American Farmhouse Blend WLP670	L	White Labs	Medium	Medium	68-72°	Consists of a traditional farmhouse strain and Brettanomyces.
Artisanal Country Ale WLP073	L	White Labs	Low/Med	75-80%	70-82°	A classic Bière de Garde strain, it produces slight esters and mild phenols, while preserving the sweet aromatics from the malt bill. This strain fully attenuates, leaving the beer with a crisp, dry finish.
B51 Workhorse	L	Imperial Yeast	Medium	72-77%	65-75°	Saison…no problem. Belgian stout, dubbel… you bet.
B56 Rustic	L	Imperial Yeast	Medium	72-76%	68-80°	Perfect choice for a Belgian saison or farmhouse beer.
B64 Napoleon	L	Imperial Yeast	Low	77-83%	65-78°	Perfect yeast strain to ferment your saison nice and dry, with a balanced spicy and fruity profile.
Belgian Saison 3724	L	Wyeast	Low	76-80%	70-95°	Very tart and dry with spicy and bubblegum aromatics
Belgian Saison I (OYL-027)	L	Omega Yeast	Low	76-80%	70-95°	Fruity complexity, noticeable phenolics and a tart, dry finish.
Belgian Saison I WLP565	L	White Labs	Medium	65-75%	68-75°	Produces earthy, spicy, and peppery notes.
Belgian Saison II (OYL-042)	L	Omega Yeast	Medium	74-79%	70-84°	Earthy, spicy, peppery, tart and dry, with tropical fruit and citrus at warm fermentation temperatures.
Belgian Saison II WLP566	L	White Labs	Medium	78-85%	68-78°	Fruity ester production, moderately phenolic.
Belgian Style Saison Ale Blend WLP568	L	White Labs	Medium	70-80%	70-80°	Complex, fruity aromas and flavors.
Biere de Garde (OYL-039)	L	Omega Yeast	Low	74-79%	70-84°	Lightly phenolic, fruity, dry, delicately tart and a very low flocculator, this presents much like a saison strain.
Biere de Garde 3725-PC	L	Wyeast	Low	74-79%	70-84°	Seasonal Availability. Low to moderate ester production with subtle spiciness.
C2C American Farmhouse (OYL-217)	L	Omega Yeast	Low	70-85%	68-80°	The blend results in a fast developing fruity and funky farmhouse ale.
Farmhouse Ale 3726	L	Wyeast	Medium	74-79%	70-84°	Seasonal Availability. Complex esters balanced with earthy/spicy notes.
French Ale WLP072	L	White Labs	Med/High	68-75%	63-73°	Clean strain that complements malt flavor. Available May-June.
French Saison (OYL-026)	L	Omega Yeast	Low	80-90%	65-77°	Good for any of the characteristically aromatic Belgian styles and is highly compatible with hops and spice aromas.
French Saison 3711	L	Wyeast	Low	77-83%	65-77°	Versatile strain for Saisons and other Belgian styles that are aromatic, estery, and spicy.
French Saison WLP590	L	White Labs	Medium	73-80%	69-75°	One of our most popular saison strains, it is great for farmhouse-style beers because it produces flavors and aromas of pear, apple and cracked pepper.
GB001: Brussels Bruxellensis	L	GigaYeast	–	58-58%	68-80°	Typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging.
GB002: Tart Cherry Brett	L	GigaYeast	–	79-79%	68-80°	It is typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging.
GB110: Gigayeast Lacto	L	GigaYeast	–	15-40%	68-98°	Souring by this method typically requires several months. Adding simple sugars or fruit etc. will enhance souring in the secondary.
GB121: Farmhouse Sour	L	GigaYeast	–	89-89%	68-80°	Blend of Belgian Ale Yeast, Brettanomyces and Lactic Acid Bacteria Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures.
GB123: Sour Plum Belgian	L	GigaYeast	–	77-77%	68-80°	Creates a clean tart beer with stone fruit esters and no discernible phenolics.
GB124: Saison Sour	L	GigaYeast	–	78-78%	68-80°	Sour with fruity esters and black pepper.
GB144: Sweet Flemish Brett	L	GigaYeast	–	83-84%	68-75°	Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics.
GB150: Sour Cherry Funk	L	GigaYeast	–	51-89%	68-80°	Creates a tart beer with cherry esters and complex flavors.
GB156: Brux Blend	L	GigaYeast	–	79-79%	68-80°	A blend of Brettanomyces yeast that produces stone fruit esters and a hint of barnyard.
Gulo™ Ale (OYL-501)	L	Omega Yeast	Medium	85-90%	68-77°	This true genetic hybrid is a beast at devouring sugars, which creates a very dry beer.
LalBrew Belle Saison	D	Lallemand	Low	–	59-95°	Aroma is fruity, spicy and peppery due to ester and phenol production.
LalBrew Farmhouse	D	Lallemand	Low	–	68-86°	Non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers.
Leeuwenhoek Saison WLP564	L	White Labs	Low	76-82%	66-75°	A blend of two saison strains and a low phenolic Belgian strain developed for the White Labs brewed saisons. This strain has proved very versatile, creating spicy, dry and clean beers.
M29 French Saison Ale	D	Mangrove Jack’s	Medium	85-90%	79-90°	French Saison yeast is an exceptional, top-fermenting ale yeast, creating distinctive beers with spicy, fruity and peppery notes. Ideal for fermentation of farmhouse style beer.
Marañón Canyon Wild Cacao WLP546	L	White Labs	Low	65-70%	65-75°	The fruity, phenolic, and wild-like characteristics of this strain make it an ideal choice for farmhouse and saison-style beers.
Napoleon B64	L	Imperial Yeast	Low	77-83%	65-78°	This yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest.
Rustic B56	L	Imperial Yeast	Medium	72-76%	68-80°	This unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important. Typically produces a lot of bubblegum and fruity/juicy aromas that compliment complex maltiness.
SafAle BE-134	D	Fermentis	–	80-90+%	64-82°	Contributes fruity aromas and spicy character such as clove notes.
Saison Brasserie Blend ECY08	L	East Coast Yeast	Medium	–	75-85°	Limited availability. Both fruity and spicy characteristics accompanied by dryness.
Saison Single-Strain ECY14	L	East Coast Yeast	Medium	76-78%	75-82°	Spring/Summer. Smooth, full character with mild esters reminiscent of apple pie spice.
Triple Double B48	L	Imperial Yeast	Medium	74-78%	65-77°	The perfect strain for your classic abbey ales. Triple Double produces moderate esters with low to no phenolic characteristics.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
American Farmhouse Blend WLP670	L	White Labs	Medium	Medium	68-72°	Consists of a traditional farmhouse strain and Brettanomyces.
Belgian Lambic Blend 3278	L	Wyeast	–	70-80%	63-75°	Rich, earthy aroma and acidic finish.
Belgian Schelde Ale 3655-PC	L	Wyeast	Medium	73-77%	62-74°	Seasonal Availability. Produces complex Belgian flavors and aromas.
Belgian Sour Mix WLP655	L	White Labs	Low/Med	70-80%	80-85°	Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pedioccus.
Berliner Weisse Blend WLP630	D	White Labs	Medium	73-80%	68-72°	Creates a subtle tart drinkable beer.
Berliner-Weisse Blend 3191-PC	L	Wyeast	Low	73-77%	68-72°	Seasonal availability. Includes a German ale strain and Lactobacillus.
Brettanomyces Bruxellensis Trois	L	White Labs	Low	85-85%	70-85°	Produces a slightly tart beer with delicate characteristics of mango and pineapple.
Brettanomyces Bruxellensis Trois Vrai WLP648	L	White Labs	Low	85-85%	70-85°	It has a robust, complex sour character with aromas of pear.
Brettanomyces Bruxellensis Trois WLP644	L	White Labs	Low	85-85%	70-85°	Produces a slightly tart beer with delicate characteristics of mango and pineapple.
Brettanomyces bruxellensis WLP650	L	White Labs	Low	85-85%	85-85°	Classic strain used in secondary for Belgian styles.
Brettanomyces Claussenii WLP645	L	White Labs	Low	70-85%	85-85°	Low intensity Brett character. More aroma than flavor.
Brettanomyces Lambicus WLP653	L	White Labs	Low	70-85%	85-85°	High Brett character. Horsey, Smokey and spicy flavors.
Farmhouse Brett ECY03	L	East Coast Yeast	–	–	70-84°	Limited availability. Produces a fruity and funky profile with some acidity.
Flemish Ale Blend WLP665	L	White Labs	Low/Med	80-85%	68-80°	Creates a complex, dark stone fruit characteristic.
GB001: Brussels Bruxellensis	L	GigaYeast	–	58-58%	68-80°	Typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging.
GB002: Tart Cherry Brett	L	GigaYeast	–	79-79%	68-80°	It is typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging.
GB110: Gigayeast Lacto	L	GigaYeast	–	15-40%	68-98°	Souring by this method typically requires several months. Adding simple sugars or fruit etc. will enhance souring in the secondary.
GB121: Farmhouse Sour	L	GigaYeast	–	89-89%	68-80°	Blend of Belgian Ale Yeast, Brettanomyces and Lactic Acid Bacteria Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures.
GB123: Sour Plum Belgian	L	GigaYeast	–	77-77%	68-80°	Creates a clean tart beer with stone fruit esters and no discernible phenolics.
GB124: Saison Sour	L	GigaYeast	–	78-78%	68-80°	Sour with fruity esters and black pepper.
GB156: Brux Blend	L	GigaYeast	–	79-79%	68-80°	A blend of Brettanomyces yeast that produces stone fruit esters and a hint of barnyard.
Lacto (OYL-605)	L	Omega Yeast	–	–	68-95°	A Lactobacillus brevis and plantarum blend that is clean and reliable with a wide temperature range. The plantarum, isolated in collaboration with Marz Community Brewing, sours efficiently at lower temperatures.
Lactobacillus 5335	L	Wyeast	–	–	60-95°	Lactic acid bacteria.
Lactobacillus Brevis WLP672	L	White Labs	Low	–	–	This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques.
Lactobacillus Delbrueckii WLP677	L	White Labs	Low	–	70-75°	This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze.
Pediococcus Damnosus WLP661	L	White Labs	Low	–	–	Perfect for use in any sour program, this is a cocci bacteria known for its souring capabilities through the production of lactic acid.
Roeselare Ale Blend 3763	L	Wyeast	–	80-80%	65-85°	Produces a dry beer with a complex, earthy profile and distinctive pie cherry sourness.
Trappist Blend 3789-PC	L	Wyeast	Medium	75-80%	68-85°	Seasonal Availability. A unique blend of Belgian Saccharomyces and Brettanomyces.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
Abbey Ale C (OYL-018)	L	Omega Yeast	Low/Med	74-78%	68-78°	Fruity profile and lightly perceptible spiciness with often significant banana character.
Abbey Ale WLP530	L	White Labs	Med/High	75-80%	66-72°	Produces fruitiness and plum characteristics.
Abbey IV WLP540	L	White Labs	Medium	74-82%	66-72°	Authentic Trappist style yeast. Available Jul-Aug.
Antwerp Ale WLP515	L	White Labs	Medium	73-80%	67-70°	Clean, almost lager-like with biscuity ale aroma. Available Nov-Dec.
Artisanal Country Ale WLP073	L	White Labs	Low/Med	75-80%	70-82°	A classic Bière de Garde strain, it produces slight esters and mild phenols, while preserving the sweet aromatics from the malt bill. This strain fully attenuates, leaving the beer with a crisp, dry finish.
B48 Triple Double	L	Imperial Yeast	Medium	74-78%	65-77°	Classic high gravity Belgain strain for Trappist-style ales.
B63 Monastic	L	Imperial Yeast	Low/Med	74-78%	68-78°	Excellent Abbey strain, good choice for all your high gravity Belgian fermentations.
Bastogne Belgian Ale Yeast WLP510	L	White Labs	Medium	74-80%	66-72°	A high gravity, Trappist style ale yeast.
Belgian Abbey 1214	L	Wyeast	Low/Med	74-78%	68-78°	Abbey-style, top-fermenting yeast for high gravity.
Belgian Abbey II 1762	L	Wyeast	Medium	73-77%	65-75°	Slightly fruity with a dry finish.
Belgian Ale A (OYL-024)	L	Omega Yeast	High	72-85%	65-78°	It is brewery friendly, crops easily and has a well-rounded flavor profile with balanced fruitiness and phenolics.
Belgian Ale R (OYL-020)	L	Omega Yeast	Medium	73-82%	65-75°	This has low phenolics for a Belgian strain, with stone fruit and light, floral or rose-like aromas.
Belgian Ale W (OYL-028)	L	Omega Yeast	Medium	74-78%	64-78°	An eruptive top cropper displaying nice fruit and rustic phenolics.
Belgian Dark Ale 3822-PC	L	Wyeast	Medium	74-79%	65-80°	Seasonal Availability. High acid producer with balanced ester and phenol production allowing a good expression of malt profile.
Belgian Golden Ale WLP570	L	White Labs	Low	73-78%	68-75°	A combination of fruitiness and phenolic flavors.
Belgian Schelde Ale 3655-PC	L	Wyeast	Medium	73-77%	62-74°	Seasonal Availability. Produces complex Belgian flavors and aromas.
Belgian Stout 1581-PC	L	Wyeast	Medium	70-85%	65-75°	Seasonal Availability. Ferments to dryness and produces moderate levels of esters.
Belgian Strong Ale 1388	L	Wyeast	Low	74-78%	64-80°	Fruity nose and palate, dry, tart finish.
Belgian Strong Ale WLP545	L	White Labs	Medium	78-85%	66-72°	Moderate levels of ester and spicy phenolic character.
Belgian Style Ale Yeast Blend WLP575	L	White Labs	Medium	74-80%	68-75°	Blend of Trappist yeast and Belgian ale yeast
Biere de Garde 3725-PC	L	Wyeast	Low	74-79%	70-84°	Seasonal Availability. Low to moderate ester production with subtle spiciness.
Brewferm Top	D	Brewferm	Med/High	–	64-77°	Universal top-fermenting beer yeast.
Canadian/Belgian Ale 3864-PC	L	Wyeast	Medium	75-79%	65-80°	Seasonal Availability. Banana and fruit esters complemented with mild phenolics and hints of acidity.
Farmhouse Ale 3726	L	Wyeast	Medium	74-79%	70-84°	Seasonal Availability. Complex esters balanced with earthy/spicy notes.
Flanders Golden Ale 3739-PC	L	Wyeast	Low/Med	74-78%	64-80°	Seasonal Availability. Will produce moderate fruity esters and spicy phenols.
Forbidden Fruit Yeast 3463	L	Wyeast	Low	72-76%	63-76°	Phenolic profile, subdued fruitiness.
LalBrew Abbaye	D	Lallemand	Med/High	–	63-77°	Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads.
LalBrew CBC-1	D	Lallemand	Low/Med	–	59-77°	Valued for its refermentation ability.
M31 Belgian Tripel	D	Mangrove Jack’s	Medium	82-88%	64-82°	Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol.
M47 Belgian Abbey	D	Mangrove Jack’s	Med/High	73-77%	64-77°	Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters.
Monastery Ale WLP500	L	White Labs	Low/Med	75-80%	65-72°	Distinctive fruitiness and plum characteristics.
SafAle BE-256	D	Fermentis	–	85-85%	59-68°	Ferments very fast and reveals subtle and well-balanced aromas.
Super High Gravity WLP099	L	White Labs	Medium	80-100%	65-69°	High gravity yeast, ferments up to 25% alcohol.
Trappist Blend 3789-PC	L	Wyeast	Medium	75-80%	68-85°	Seasonal Availability. A unique blend of Belgian Saccharomyces and Brettanomyces.
Trappist High Gravity 3787	L	Wyeast	Medium	74-78%	64-78°	Ferments dry, rich ester profile and malty palate.
Triple Double B48	L	Imperial Yeast	Medium	74-78%	65-77°	The perfect strain for your classic abbey ales. Triple Double produces moderate esters with low to no phenolic characteristics.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
Amer. Hefeweizen Ale WLP320	L	White Labs	Low	70-75%	65-69°	Produces a slight amount of banana and clove notes.
American Wheat 1010	L	Wyeast	Low	74-78%	58-74°	Produces a dry, slightly tart, crisp beer.
B44 Whiteout	L	Imperial Yeast	Low/Med	72-76%	62-72°	The go-to brewing yeast strain for wit beers.
Bavarian Weizen Ale WLP351	L	White Labs	Low	73-77%	66-70°	Moderately high, spicy phenolic overtones of cloves.
Bavarian Weizen BRY 235	D	Lallemand	Low	–	63-72°	A very estery beer with mild clove-like spiciness.
Bavarian Wheat Blend 3056	L	Wyeast	Medium	73-77%	64-74°	Produces mildly estery and phenolic wheat beers.
Belgian Ale WLP550	L	White Labs	Medium	78-85%	68-78°	Phenolic and spicy flavours dominate the profile.
Belgian Ardennes 3522	L	Wyeast	High	72-76%	65-76°	Mild fruitiness with complex spicy character.
Belgian Wheat (OYL-029)	L	Omega Yeast	Medium	72-76%	64-74°	Featuring apple, bubblegum, plum, and a lightly tart and dry finish, the Belgian Wheat strain supports malt and hop flavors well.
Belgian Wheat 3942	L	Wyeast	Medium	72-76%	64-74°	Apple and plum like nose with dry finish.
Belgian Wit Ale WLP400	L	White Labs	Low/Med	74-78%	67-74°	Slightly phenolic and tart.
Belgian Wit II Ale WLP410	L	White Labs	Low/Med	70-75%	67-74°	Spicier, sweeter, and less phenolic than WLP400.
Belgian Witbier 3944	L	Wyeast	Medium	72-76%	62-75°	Alcohol tolerant, with tart, slight phenolic profile.
Brewferm Blanche	D	Brewferm	Low	–	64-75°	Ferments clean with little or no sulphur.
Brewferm Lager	D	Brewferm	High	High	50-59°	Develops Witbeer aromas like banana and clove.
Canadian/Belgian Ale 3864-PC	L	Wyeast	Medium	75-79%	65-80°	Seasonal Availability. Banana and fruit esters complemented with mild phenolics and hints of acidity.
Forbidden Fruit Yeast 3463	L	Wyeast	Low	72-76%	63-76°	Phenolic profile, subdued fruitiness.
German Wheat 3333	L	Wyeast	High	70-76%	63-75°	Sharp, tart crispness, fruity, sherry-like palate.
Grand Cru (OYL-023)	L	Omega Yeast	Low	72-76%	63-76°	This strain’s clove phenolics, esters and tart and dry ending were historically enhanced by orange peel and coriander.
Hefeweizen IV Ale WLP380	L	White Labs	Low	73-80%	66-70°	Crisp, large clove and phenolic aroma and flavor.
LalBrew Munich	D	Lallemand	Low	–	63-72°	Estery to both palate and nose with typical banana notes.
LalBrew Wit	D	Lallemand	Low	75-82%	63-77°	Provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian-style beers.
Leeuwenhoek Saison WLP564	L	White Labs	Low	76-82%	66-75°	A blend of two saison strains and a low phenolic Belgian strain developed for the White Labs brewed saisons. This strain has proved very versatile, creating spicy, dry and clean beers.
M20 Bavarian Wheat	D	Mangrove Jack’s	Low/Med	70-75%	64-86°	Lots of classic banana and clove esters, balanced with clove and cinnamon-like phenolic aromas.
M21 Belgian Wit	D	Mangrove Jack’s	Low/Med	70-75%	64-77°	A traditional, top-fermenting yeast that has a good balance between fruity esters, and warming spice phenolics. The yeast will leave some sweetness, and will drop bright if left long enough.
SafAle WB-06	D	Fermentis	High	–	64-75°	Produces subtle estery and phenol flavor notes typical of wheat beers.
Whiteout B44	L	Imperial Yeast	Low/Med	72-76%	62-72°	Produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales.
Wit (OYL-030)	L	Omega Yeast	Medium	72-76%	62-75°	Spicy phenolics carry the flavoring, while at the same time being supported by good ester character.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
Bavarian Lager 2206	L	Wyeast	Med/High	73-77%	46-58°	Produces rich, malty, full-bodied beers.
Bohemian Lager 2124	L	Wyeast	Low/Med	73-77%	45-68°	Ferments clean and malty.
Charlie’s Fist Bump WLP1983	L	White Labs	Low	66-70%	55-73°	The recipes in both Papazian’s books, “The Complete Joy of Homebrewing,” “The Homebrewer’s Companion,” and “Microbrewed Adventures” were originally developed and brewed with this yeast.
Cry Havoc WLP862	L	White Labs	Low	Low	55-58°	Can ferment at ale and lager temperatures, allowing for a variety of beer styles.
German Bock (OYL-111)	L	Omega Yeast	Medium	70-76%	48-55°	Superb for bocks, doppelbocks, Oktoberfest lagers, helles and a favorite for American pilsners, too.
German Bock Lager Yeast WLP833	L	White Labs	Medium	70-76%	48-55°	Produces well balanced beers of malt and hop character.
German Lager WLP830	L	White Labs	Medium	74-79%	50-55°	Malty and clean; great for all German lagers.
German X Lager WLP835	L	White Labs	Medium	70-76%	50-54°	Develops a creamy, malty beer profile with low sulfur production and low esters. It is a great choice for styles like traditional helles, Oktoberfest, bock, and dunkel.
Harvest L17	L	Imperial Yeast	Medium	70-74%	50-60°	This great lager strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, helles, pilsner, dunkles, and just about any other lager style you throw its way.
Hella Bock 2487-PC	L	Wyeast	Medium	70-74%	48-56°	Seasonal Availability. Attenuates well while still leaving plenty of malt character and body.
L17 Harvest	L	Imperial Yeast	Medium	70-74%	50-60°	Brewers love this lager yeast strain for its versatility; it will impress you with its ability to produce any lager style you throw at it.
Munich Lager 2308	L	Wyeast	Medium	70-74%	48-56°	Very smooth, well-rounded and full-bodied.
Munich Lager II 2352-PC	L	Wyeast	Medium	72-74%	52-62°	Seasonal Availability. Low diacetyl and low sulfur aroma. Great for malt-driven lagers.
Old Bavarian Lager Yeast WLP920	L	White Labs	Med/High	66-73%	50-55°	Finishes malty with a slight ester profile. Use in beers such as Octoberfest, Bock, and dark lagers.
So. German Lager WLP838	L	White Labs	Med/High	68-76%	50-55°	A malty finish and balanced aroma.
Staro Prague Lager 2782-PC	L	Wyeast	Medium	70-74%	50-58°	Seasonal Availability. Will create moderate fruit and bready malt flavors in lagers.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
A07 Flagship	L	Imperial Yeast	Low/Med	73-77%	60-72°	Commonly referred to as “chico” this yeast is a craft brewing standard, loved for its extremely clean character.
American Ale 1056	L	Wyeast	Low/Med	73-77%	60-72°	Well balanced. Ferments dry, finishes soft.
American Ale BRY 96	D	Lallemand	High	–	59-72°	Clean ale strain
American Ale II 1272	L	Wyeast	Medium	72-76%	60-72°	Slightly nutty, soft, clean and tart finish.
American Ale Yeast Blend WLP060	L	White Labs	Medium	72-80%	68-72°	Blend celebrates the strengths of California ale strains.
Bedford British Ale WLP006	L	White Labs	High	72-80%	65-70°	Good choice for most English style ales.
Brewferm Top	D	Brewferm	Med/High	–	64-77°	Universal top-fermenting beer yeast.
British Ale 1098	L	Wyeast	Medium	73-75%	64-72°	Ferments dry and crisp, slightly tart and fruity.
British Ale II 1335	L	Wyeast	High	73-75%	63-75°	Malty flavor, crisp finish, clean, fairly dry.
British Ale WLP005	L	White Labs	High	75-80%	68-75°	English strain that produces malty beers.
British Cask Ale 1026-PC	L	Wyeast	Med/High	74-77%	63-72°	Seasonal Availability. Produces a nice malt profile and finishes crisp and slightly tart.
Burton Ale WLP023	L	White Labs	Medium	69-75%	68-73°	Subtle fruity flavors: apple, clover honey and pear.
California Ale V WLP051	L	White Labs	Med/High	70-75%	66-70°	Produces a fruity, full-bodied beer.
California Ale WLP001	L	White Labs	Medium	73-80%	68-73°	Clean flavors accentuate hops; very versatile.
Coopers Pure Brewers’ Yeast	D	Coopers	High	High	68-80°	Clean, round flavor profile.
Darkness A10	L	Imperial Yeast	Medium	71-75%	62-72°	A beautiful strain for stout, porter, brown, and amber ales. Darkness produces a unique character that matches up perfectly with roasted and caramel malts.
East Coast Ale WLP008	L	White Labs	Low/Med	70-75%	68-73°	Very clean and low esters.
English Ale WLP002	L	White Labs	Very High	63-70%	65-68°	Very clear with some residual sweetness.
English Special Bitter 1768-PC	L	Wyeast	High	68-72%	64-72°	Seasonal Availability. Produces light fruit and ethanol aromas along with soft, nutty flavors.
Essex Ale Yeast WLP022	L	White Labs	Med/High	71-76%	66-70°	Drier finish than many British ale yeasts
French Ale WLP072	L	White Labs	Med/High	68-75%	63-73°	Clean strain that complements malt flavor. Available May-June.
Klassic Ale WLP033	L	White Labs	Medium	66-74%	66-70°	Traditional English single-strain yeast. Produces signature ester characters and does not mask hop flavors. Leaves ales with a slightly sweet malt character.
LalBrew Nottingham	D	Lallemand	High	–	50-72°	Neutral for an ale yeast; fruity estery aromas.
LalBrew Windsor	D	Lallemand	Low	–	59-72°	Full-bodied, fruity English ale.
London Ale 1028	L	Wyeast	Low/Med	73-77%	60-72°	Bold and crisp with a rich mineral profile.
London Ale III 1318	L	Wyeast	High	71-75%	64-74°	Very light and fruity, with a soft, balanced palate.
London Ale WLP013	L	White Labs	Medium	67-75%	66-71°	Dry malty ale yeast for pales, bitters and stouts.
London ESB Ale 1968	L	Wyeast	High	67-71%	64-72°	Rich, malty character with balanced fruitiness.
London Fog Ale WLP066	L	White Labs	Low/Med	75-82%	64-72°	Produces a medium ester profile similar to WLP008 East Coast Ale Yeast. It leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel.
Muntons Premium Gold	D	Muntons	High	High	57-77°	Clean balanced ale yeast for 100% malt recipies.
Muntons Standard Yeast	D	Muntons	High	High	57-77°	Clean well balanced ale yeast.
Newcastle Dark Ale Yeast	D	Mangrove Jack’s	Medium	82-88%	64-82°	Aromas reminiscent of rich, dark fruit.
Northwest Ale 1332	L	Wyeast	High	67-71%	65-75°	Malty, mildly fruity, good depth and complexity.
Pacific Ale WLP041	L	White Labs	High	65-70%	65-68°	A popular ale yeast from the Pacific Northwest.
Pacific NW Ale	L	Omega Yeast	High	67-71%	65-75°	A strain from the Pacific NW, originally from the UK, the Pacific NW Ale strain presents a relatively neutral profile with notes of malt and light fruit that add depth of flavor.
Premium Bitter Ale WLP026	L	White Labs	Medium	70-75%	67-70°	Fermentation gives a mild but complex ester character. Ferments strong and dry and is good for high gravity beers.
Ringwood Ale 1187	L	Wyeast	High	68-72%	64-74°	A malty, complex profile that clears well.
SafAle S-04	D	Fermentis	High	75-75%	59-68°	English ale yeast that forms very compact sediment.
SafAle US-05	D	Fermentis	Medium	81-81%	64-82°	Clean with mild flavor for a wide range of styles.
Sigmund Kveik Ale WLP520	L	White Labs	Med/High	75-83%	72-98°	Sigmund is a Kveik strain shared by Sigmund Gjernes from Voss, Norway. Also known as Voss Kveik, this strain can produce earthy-like flavors with a touch of orange peel aromas.
Southwold Ale WLP025	L	White Labs	Medium	68-75%	66-69°	This yeast produces complex fruit, citrus, and spice flavors. Great for British-style bitters and pale ales. A slight sulfur note is produced during fermentation but disappears with aging.
Stranda Kveik Ale WLP519	L	White Labs	Med/High	75-85%	72-98°	Considered a “cleaner” Kveik strain, Stranda can also produce a wide range of beer styles over a large temperature gradient. Ideal for use when you have little to no temperature control of your fermentation.
Thames Valley Ale 1275	L	Wyeast	Low/Med	72-76%	62-72°	Clean, light malt character with low esters.
Thames Valley Ale II 1882-PC	L	Wyeast	High	72-78%	60-70°	Seasonal Availability. Produces crisp, dry beers with rich malt profile and moderate stone fruit esters.
Thames Valley Ale WLP030	L	White Labs	High	72-78%	–	Very flocculant strain for all things English. Great for porters, stouts, and bitters. Lower ester production than most English strains but creates a bigger mouthfeel than most cleaner strains.
West Coast Ale I (OYL-004)	L	Omega Yeast	Low/Med	73-80%	60-73°	Popularly called “Chico,” West Coast Ale I is a reliable, versatile and popular neutral foundation for displays of malts and hops.
West Coast Ale II (OYL-009)	L	Omega Yeast	Medium	72-76%	60-72°	West Coast Ale II is a consistent, well flocculating, well attenuating and easy clearing neutral strain.
West Coast Ale III (OYL-043)	L	Omega Yeast	Med/High	76-83%	65-68°	Neutral and versatile, this strain is low ester-producing with balanced flavor and aroma. Highly alcohol tolerant.
West Coast Ale IV (OYL-050)	L	Omega Yeast	Med/High	73-80%	62-74°	An easy to handle strain, this neutral-tasting, quick-and-good flocculator and highly productive top cropper has excellent attenuation.
West Yorkshire Ale 1469	L	Wyeast	High	67-71%	64-72°	Produces full chewy malt flavor and character. Expect moderate nutty and stone-fruit esters.
Whitbread Ale II WLP017	L	White Labs	High	67-73%	66-70°	Brittish style, slightly fruity with a hint of sulfur.
Yorkshire Square WLP037	L	White Labs	High	68-72%	65-70°	Availability: Nov-Dec. Toasty with malt-driven esters.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
English Cider WLP775	L	White Labs	Medium	80-100%	68-75°	Classic cider yeast that ferments dry, but retains the flavor from apples.
Grand Cru (OYL-023)	L	Omega Yeast	Low	72-76%	63-76°	This strain’s clove phenolics, esters and tart and dry ending were historically enhanced by orange peel and coriander.
M02 Cider	D	Mangrove Jack’s	High	95-100%	54-82°	A high ester-producing cider strain imparting wonderful flavour depth, revealing the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
A15 Independence	L	Imperial Yeast	Low/Med	73-77%	60-72°	Commonly referred to as “chico” this yeast is a craft brewing standard, loved for its extremely clean character.
A31 Tartan	L	Imperial Yeast	Medium	70-75%	65-70°	Traditional Scottish brewers yeast strain, well suited for malt forward beers.
American Whiskey WLP065	L	White Labs	Medium	76-82%	75-82°	Produces low ester profile and moderate fussel oils. Used in high-gravity beers.
Bedford British Ale WLP006	L	White Labs	High	72-80%	65-70°	Good choice for most English style ales.
British Ale 1098	L	Wyeast	Medium	73-75%	64-72°	Ferments dry and crisp, slightly tart and fruity.
British Ale I (OYL-006)	L	Omega Yeast	Med/High	70-80%	64-72°	Clean and crisp at low temperatures with heightened esters and a lightly tart, dry finish at the upper range.
British Ale II (OYL-007)	L	Omega Yeast	Med/High	68-72%	64-75°	A strong fermenter, brewery friendly, flexible, leaves near spotless clarity, and has more fruit-like esters and malt than British Ale I.
British Ale II 1335	L	Wyeast	High	73-75%	63-75°	Malty flavor, crisp finish, clean, fairly dry.
British Ale III (OYL-008)	L	Omega Yeast	High	67-74%	64-74°	This is a top cropping, complex and malty strain. A shy starter, it’s slow but steady to ferment and a notorious diacetyl maker.
British Ale IV (OYL-010)	L	Omega Yeast	Low/Med	69-76%	69-76°	Nuances of apple, clover honey and pear and a light mineral quality for great character presentation in English styles, particularly bitters.
British Ale V (OYL-011)	L	Omega Yeast	High	71-75%	64-74°	Along with it’s huge fruity boost to juicy hop character comes a stable haze and residual sweetness that is a signature of this strain and a hallmark of a hazy IPA.
British Ale VI (OYL-013)	L	Omega Yeast	High	73-76%	63-75°	British Ale VI sports a classic British character — reserved but witty, with a rather high tolerance for alcohol. Crisp, clean, malty and with a mostly dry finish.
British Ale VII (OYL-014)	L	Omega Yeast	High	67-71%	64-72°	A well behaved, reasonably productive flocculator that leaves a clear bodied beer. This strain produces very clean, well balanced ales that are both significantly malty and have esters reminiscent of stone fruit with dry, nutty tones at the back end.
British Ale VIII (OYL-016)	L	Omega Yeast	High	67-71%	64-72°	A ridiculously thorough flocculator thought to be from a highly regarded English ESB. This strain has unique fruitiness and noticeable finishing sweetness.
British Ale WLP005	L	White Labs	High	75-80%	68-75°	English strain that produces malty beers.
Burton Ale WLP023	L	White Labs	Medium	69-75%	68-73°	Subtle fruity flavors: apple, clover honey and pear.
Charlie’s Fist Bump WLP1983	L	White Labs	Low	66-70%	55-73°	The recipes in both Papazian’s books, “The Complete Joy of Homebrewing,” “The Homebrewer’s Companion,” and “Microbrewed Adventures” were originally developed and brewed with this yeast.
Coopers Pure Brewers’ Yeast	D	Coopers	High	High	68-80°	Clean, round flavor profile.
Dry English ale WLP007	L	White Labs	Med/High	70-80%	65-70°	Good for high gravity ales with no residuals.
Edinburgh Ale WLP028	L	White Labs	Medium	70-75%	65-70°	Malty, strong Scottish ales.
English Ale WLP002	L	White Labs	Very High	63-70%	65-68°	Very clear with some residual sweetness.
English Special Bitter 1768-PC	L	Wyeast	High	68-72%	64-72°	Seasonal Availability. Produces light fruit and ethanol aromas along with soft, nutty flavors.
Essex Ale Yeast WLP022	L	White Labs	Med/High	71-76%	66-70°	Drier finish than many British ale yeasts
LalBrew CBC-1	D	Lallemand	Low/Med	–	59-77°	Valued for its refermentation ability.
LalBrew Nottingham	D	Lallemand	High	–	50-72°	Neutral for an ale yeast; fruity estery aromas.
LalBrew Windsor	D	Lallemand	Low	–	59-72°	Full-bodied, fruity English ale.
London Ale 1028	L	Wyeast	Low/Med	73-77%	60-72°	Bold and crisp with a rich mineral profile.
London Ale III 1318	L	Wyeast	High	71-75%	64-74°	Very light and fruity, with a soft, balanced palate.
London Ale WLP013	L	White Labs	Medium	67-75%	66-71°	Dry malty ale yeast for pales, bitters and stouts.
London ESB Ale 1968	L	Wyeast	High	67-71%	64-72°	Rich, malty character with balanced fruitiness.
M15 Empire Ale	D	Mangrove Jack’s	Med/High	70-75%	64-72°	A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavours.
Muntons Premium Gold	D	Muntons	High	High	57-77°	Clean balanced ale yeast for 100% malt recipies.
Muntons Standard Yeast	D	Muntons	High	High	57-77°	Clean well balanced ale yeast.
Ringwood Ale 1187	L	Wyeast	High	68-72%	64-74°	A malty, complex profile that clears well.
SafAle S-04	D	Fermentis	High	75-75%	59-68°	English ale yeast that forms very compact sediment.
SafAle S-33	D	Fermentis	Med/High	70-70%	59-68°	Versatile strain that can perform in beers up to 11.5% ABV.
San Diego Super Yeast WLP090	L	White Labs	Med/High	76-83%	65-68°	Versatile, super-fast, super-clean strain.
Scottish Ale (OYL-015)	L	Omega Yeast	High	73-76%	63-75°	The Scottish Ale strain is a flocculent, versatile and reliable house strain that produces neutral to complex and malty profiles in its fairly wide temperature range.
Scottish Ale 1728	L	Wyeast	High	69-73%	55-75°	Suited for Scottish-style ales, high-gravity ales.
Super High Gravity WLP099	L	White Labs	Medium	80-100%	65-69°	High gravity yeast, ferments up to 25% alcohol.
Tartan A31	L	Imperial Yeast	Medium	70-75%	65-70°	Tartan is a traditional strain that accentuates the malt character of Scottish and other malt forward styles.
Thames Valley Ale 1275	L	Wyeast	Low/Med	72-76%	62-72°	Clean, light malt character with low esters.
Whitbread Ale II WLP017	L	White Labs	High	67-73%	66-70°	Brittish style, slightly fruity with a hint of sulfur.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
A09 Pub	L	Imperial Yeast	Very High	69-74%	64-70°	Highly flocculent English ale yeast strain.
Australian Ale WLP009	L	White Labs	High	70-75%	65-70°	For a clean, malty and bready beer.
Bedford British Ale WLP006	L	White Labs	High	72-80%	65-70°	Good choice for most English style ales.
Brewferm Top	D	Brewferm	Med/High	–	64-77°	Universal top-fermenting beer yeast.
British Ale 1098	L	Wyeast	Medium	73-75%	64-72°	Ferments dry and crisp, slightly tart and fruity.
British Ale I (OYL-006)	L	Omega Yeast	Med/High	70-80%	64-72°	Clean and crisp at low temperatures with heightened esters and a lightly tart, dry finish at the upper range.
British Ale II (OYL-007)	L	Omega Yeast	Med/High	68-72%	64-75°	A strong fermenter, brewery friendly, flexible, leaves near spotless clarity, and has more fruit-like esters and malt than British Ale I.
British Ale II 1335	L	Wyeast	High	73-75%	63-75°	Malty flavor, crisp finish, clean, fairly dry.
British Ale III (OYL-008)	L	Omega Yeast	High	67-74%	64-74°	This is a top cropping, complex and malty strain. A shy starter, it’s slow but steady to ferment and a notorious diacetyl maker.
British Ale IV (OYL-010)	L	Omega Yeast	Low/Med	69-76%	69-76°	Nuances of apple, clover honey and pear and a light mineral quality for great character presentation in English styles, particularly bitters.
British Ale V (OYL-011)	L	Omega Yeast	High	71-75%	64-74°	Along with it’s huge fruity boost to juicy hop character comes a stable haze and residual sweetness that is a signature of this strain and a hallmark of a hazy IPA.
British Ale VI (OYL-013)	L	Omega Yeast	High	73-76%	63-75°	British Ale VI sports a classic British character — reserved but witty, with a rather high tolerance for alcohol. Crisp, clean, malty and with a mostly dry finish.
British Ale VII (OYL-014)	L	Omega Yeast	High	67-71%	64-72°	A well behaved, reasonably productive flocculator that leaves a clear bodied beer. This strain produces very clean, well balanced ales that are both significantly malty and have esters reminiscent of stone fruit with dry, nutty tones at the back end.
British Ale VIII (OYL-016)	L	Omega Yeast	High	67-71%	64-72°	A ridiculously thorough flocculator thought to be from a highly regarded English ESB. This strain has unique fruitiness and noticeable finishing sweetness.
British Ale WLP005	L	White Labs	High	75-80%	68-75°	English strain that produces malty beers.
British Cask Ale 1026-PC	L	Wyeast	Med/High	74-77%	63-72°	Seasonal Availability. Produces a nice malt profile and finishes crisp and slightly tart.
Burton Ale WLP023	L	White Labs	Medium	69-75%	68-73°	Subtle fruity flavors: apple, clover honey and pear.
Burton Union ECY17	L	East Coast Yeast	Medium	73-75%	64-69°	Limited availability. Citrusy flavor which accentuates mineral and hop flavors.
Charlie’s Fist Bump WLP1983	L	White Labs	Low	66-70%	55-73°	The recipes in both Papazian’s books, “The Complete Joy of Homebrewing,” “The Homebrewer’s Companion,” and “Microbrewed Adventures” were originally developed and brewed with this yeast.
Coopers Pure Brewers’ Yeast	D	Coopers	High	High	68-80°	Clean, round flavor profile.
Cosmic Punch Ale (OYL-402)	L	Omega Yeast	High	71-75%	64-75°	Cosmic Punch Ale generates thiols through biotransformation, releasing tropical aromas experienced in southern hemisphere hops and New Zealand Sauvignon Blanc. This punchy strain unleashes vibrant grapefruit, passion fruit and guava notes.
East Midlands Ale WLP039	L	White Labs	Med/High	73-82%	66-70°	Available Sept-Oct. Medium to low fusel fruit and alcohol production.
English Ale Blend WLP085	L	White Labs	Med/High	69-76%	68-72°	Moderate fruitiness and mineral-like.
English Ale WLP002	L	White Labs	Very High	63-70%	65-68°	Very clear with some residual sweetness.
English Special Bitter 1768-PC	L	Wyeast	High	68-72%	64-72°	Seasonal Availability. Produces light fruit and ethanol aromas along with soft, nutty flavors.
Essex Ale Yeast WLP022	L	White Labs	Med/High	71-76%	66-70°	Drier finish than many British ale yeasts
Helio Gazer Ale (OYL-405)	L	Omega Yeast	High	71-75%	64-74°	Helio Gazer™ boosts thiol biotransformation to free thiols 200x above sensory threshold, creating a supernova of tropical, passion fruit flavors and aromas.
House A01	L	Imperial Yeast	High	73-75%	62-70°	Extremely versatile and flocculent enough to drop out of the beer quickly. Best strain choice for any and all English-inspired recipes, however does extremely well in hopped up American styles too.
Independence A15	L	Imperial Yeast	Medium	72-76%	60-72°	Higher in esters than Flagship, this yeast will give some fruit character that will take your hoppy beers to a new level. While it shines in pale ales and IPAs, Independence is a great all-around strain and will also work well in stouts and English ales.
Irish Ale 1084	L	Wyeast	Medium	71-75%	62-72°	Slight residual diacetyl and fruitiness.
Irish Ale WLP004	L	White Labs	Med/High	69-74%	65-68°	Light fruitiness and slight dry crispness.
Klassic Ale WLP033	L	White Labs	Medium	66-74%	66-70°	Traditional English single-strain yeast. Produces signature ester characters and does not mask hop flavors. Leaves ales with a slightly sweet malt character.
LalBrew London	D	Lallemand	Low	–	65-72°	A true English ale strain selected for reliable fermentation performance and moderate ester production that lets the flavors and aromas of malt and hops shine through.
LalBrew Nottingham	D	Lallemand	High	–	50-72°	Neutral for an ale yeast; fruity estery aromas.
LalBrew Verdant IPA	D	Lallemand	Medium	75-82%	64-77°	Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas.
LalBrew Windsor	D	Lallemand	Low	–	59-72°	Full-bodied, fruity English ale.
London Ale (OYL-003)	L	Omega Yeast	Medium	67-77%	66-72°	The London Ale strain is a high attenuator that has obvious English character in its pronounced mineral and mild fruit. It performs best for dry, crisp beers, and in highlighting hop bitterness.
London Ale 1028	L	Wyeast	Low/Med	73-77%	60-72°	Bold and crisp with a rich mineral profile.
London Ale III 1318	L	Wyeast	High	71-75%	64-74°	Very light and fruity, with a soft, balanced palate.
London Ale WLP013	L	White Labs	Medium	67-75%	66-71°	Dry malty ale yeast for pales, bitters and stouts.
London ESB Ale 1968	L	Wyeast	High	67-71%	64-72°	Rich, malty character with balanced fruitiness.
London Fog Ale WLP066	L	White Labs	Low/Med	75-82%	64-72°	Produces a medium ester profile similar to WLP008 East Coast Ale Yeast. It leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel.
M36 Liberty Bell Ale	D	Mangrove Jack’s	Med/High	74-78%	64-73°	A top-fermenting ale yeast suitable for a wide variety of hoppy and distinctive style beers. This strain produces light, delicate fruity esters and helps develop malt character.
Manchester Ale WLP038	L	White Labs	Med/High	70-74%	65-70°	Clean, dry finish with low esters.
Melbourne Ale WLP059	L	White Labs	Medium	74-78%	73-73°	A yeast isolated from Australia in the early 1900s, it is a clean fermenting strain well suited for many American and English beer styles.
Muntons Premium Gold	D	Muntons	High	High	57-77°	Clean balanced ale yeast for 100% malt recipies.
Muntons Standard Yeast	D	Muntons	High	High	57-77°	Clean well balanced ale yeast.
Old Newark Ale ECY10	L	East Coast Yeast	High	76-%	60-68°	Good for all styles of American and English ales
Old Sonoma Ale WLP076	L	White Labs	Medium	70-74%	66-70°	Neutral and versatile. Available May-June
Premium Bitter Ale WLP026	L	White Labs	Medium	70-75%	67-70°	Fermentation gives a mild but complex ester character. Ferments strong and dry and is good for high gravity beers.
Pub A09	L	Imperial Yeast	High	69-74%	64-70°	One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains, making it an excellent choice for when balance between malt and yeast derived esters is necessary.
Ringwood Ale 1187	L	Wyeast	High	68-72%	64-74°	A malty, complex profile that clears well.
SafAle S-04	D	Fermentis	High	75-75%	59-68°	English ale yeast that forms very compact sediment.
SafAle T-58	D	Fermentis	Low	70-70%	59-68°	Develops estery and somewhat peppery spiceyness.
San Diego Super Yeast WLP090	L	White Labs	Med/High	76-83%	65-68°	Versatile, super-fast, super-clean strain.
Southwold Ale WLP025	L	White Labs	Medium	68-75%	66-69°	This yeast produces complex fruit, citrus, and spice flavors. Great for British-style bitters and pale ales. A slight sulfur note is produced during fermentation but disappears with aging.
Thames Valley Ale 1275	L	Wyeast	Low/Med	72-76%	62-72°	Clean, light malt character with low esters.
Thames Valley Ale II 1882-PC	L	Wyeast	High	72-78%	60-70°	Seasonal Availability. Produces crisp, dry beers with rich malt profile and moderate stone fruit esters.
Thames Valley Ale WLP030	L	White Labs	High	72-78%	–	Very flocculant strain for all things English. Great for porters, stouts, and bitters. Lower ester production than most English strains but creates a bigger mouthfeel than most cleaner strains.
Voyager A05	L	Imperial Yeast	Med/High	68-72%	64-74°	Use Voyager at low temps for nutty flavors in malt forward beers or ramp it up to produce apricot and peach aromas for dry hopped pales and IPAs.
West Yorkshire Ale 1469	L	Wyeast	High	67-71%	64-72°	Produces full chewy malt flavor and character. Expect moderate nutty and stone-fruit esters.
Whitbread Ale 1099	L	Wyeast	Med/High	68-72%	64-75°	A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale.
Whitbread Ale II WLP017	L	White Labs	High	67-73%	66-70°	Brittish style, slightly fruity with a hint of sulfur.
Yorkshire Square WLP037	L	White Labs	High	68-72%	65-70°	Availability: Nov-Dec. Toasty with malt-driven esters.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
Bavarian Lager 2206	L	Wyeast	Med/High	73-77%	46-58°	Produces rich, malty, full-bodied beers.
Bayern Lager (OYL-114)	L	Omega Yeast	Medium	72-76%	51-62°	Clean, crisp and ferments well at a wide range.
Bohemian Lager 2124	L	Wyeast	Low/Med	73-77%	45-68°	Ferments clean and malty.
Charlie’s Fist Bump WLP1983	L	White Labs	Low	66-70%	55-73°	The recipes in both Papazian’s books, “The Complete Joy of Homebrewing,” “The Homebrewer’s Companion,” and “Microbrewed Adventures” were originally developed and brewed with this yeast.
Cry Havoc WLP862	L	White Labs	Low	Low	55-58°	Can ferment at ale and lager temperatures, allowing for a variety of beer styles.
Danish Lager (OYL-104)	L	Omega Yeast	Low	73-77%	46-56°	Produces a crisp and dry, soft and round profile that’s great for supporting hop flavors.
German Lager I (OYL-106)	L	Omega Yeast	Low/Med	73-77%	45-68°	Versatile, crisp, malty profile, light esters and a wide fermentation range.
German Lager II (OYL-109)	L	Omega Yeast	Med/High	68-76%	50-55°	A confident fermenter with good attenuation resulting in a smooth, full-bodied, malty finish and balanced aroma.
German Lager WLP830	L	White Labs	Medium	74-79%	50-55°	Malty and clean; great for all German lagers.
Global L13	L	Imperial Yeast	Low/Med	73-77%	46-56°	The world’s most popular lager strain is ready for you. Global is an all-around solid lager strain that produces clean, bright and crispy lager beers with a very low ester profile.
Harvest L17	L	Imperial Yeast	Medium	70-74%	50-60°	This great lager strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, helles, pilsner, dunkles, and just about any other lager style you throw its way.
L13 Global	L	Imperial Yeast	Low/Med	73-77%	46-56°	Wildly popular lager strain, produces classic lager profile.
L28 Urkel	L	Imperial Yeast	Medium	71-75%	52-58°	Did I ferment that? Excellent choice for your Czech lager fermentations
Lager I (OYL-100)	L	Omega Yeast	Med/High	71-75%	48-56°	Crisp, balanced strain that is lightly malty and finishes with very slight fruit notes.
LalBrew Diamond	D	Lallemand	High	–	50-59°	Diamond Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers.
LalBrew Novalager	D	Lallemand	Medium	78-84%	50-68°	Robust lager strain with ideal characteristics for lager beer production including fast fermentations, high attenuation.
Lunar Crush Lager (OYL-403)	L	Omega Yeast	Medium	70-78%	50-65°	Lunar Crush biotransforms thiol precursors from malt, hops, and grape-derived products for a new wave of passion fruit, guava, and New Zealand Sauvignon blanc fruitiness.
Munich Lager 2308	L	Wyeast	Medium	70-74%	48-56°	Very smooth, well-rounded and full-bodied.
Octoberfest Lager Blend 2633	L	Wyeast	Low/Med	73-77%	48-58°	Plenty of malt character and mouth feel. Low in sulfer.
Oktoberfest/Märzen WLP820	L	White Labs	Medium	65-73%	52-58°	Produces a very malty, bock-like style.
Old Bavarian Lager Yeast WLP920	L	White Labs	Med/High	66-73%	50-55°	Finishes malty with a slight ester profile. Use in beers such as Octoberfest, Bock, and dark lagers.
SafLager S-189	D	Fermentis	–	82-82%	54-59°	This lager strain’s attenuation profile allows to brew fairly neutral flavor beers with a high drinkability.
SafLager W-34/70	D	Fermentis	High	–	54-59°	Good balance of floral and fruity aromas, clean flavor.
So. German Lager WLP838	L	White Labs	Med/High	68-76%	50-55°	A malty finish and balanced aroma.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
Bavarian Lager 2206	L	Wyeast	Med/High	73-77%	46-58°	Produces rich, malty, full-bodied beers.
Bayern Lager (OYL-114)	L	Omega Yeast	Medium	72-76%	51-62°	Clean, crisp and ferments well at a wide range.
Belgian Lager WLP815	L	White Labs	Medium	72-78%	50-55°	Clean, crisp with low sulfur production. Available Jan-Feb.
Bohemian Lager 2124	L	Wyeast	Low/Med	73-77%	45-68°	Ferments clean and malty.
Budvar Lager 2000	L	Wyeast	Med/High	71-75%	48-56°	Malty nose with subtle fruit. Finishes dry and crisp.
California Lager 2112	L	Wyeast	High	67-71%	58-68°	Produces malty, brilliantly clear beers.
Charlie’s Fist Bump WLP1983	L	White Labs	Low	66-70%	55-73°	The recipes in both Papazian’s books, “The Complete Joy of Homebrewing,” “The Homebrewer’s Companion,” and “Microbrewed Adventures” were originally developed and brewed with this yeast.
German Lager WLP830	L	White Labs	Medium	74-79%	50-55°	Malty and clean; great for all German lagers.
Hella Bock 2487-PC	L	Wyeast	Medium	70-74%	48-56°	Seasonal Availability. Attenuates well while still leaving plenty of malt character and body.
L13 Global	L	Imperial Yeast	Low/Med	73-77%	46-56°	Wildly popular lager strain, produces classic lager profile.
L17 Harvest	L	Imperial Yeast	Medium	70-74%	50-60°	Brewers love this lager yeast strain for its versatility; it will impress you with its ability to produce any lager style you throw at it.
L28 Urkel	L	Imperial Yeast	Medium	71-75%	52-58°	Did I ferment that? Excellent choice for your Czech lager fermentations
LalBrew Diamond	D	Lallemand	High	–	50-59°	Diamond Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers.
M76 Bavarian Lager	D	Mangrove Jack’s	Medium	75-80%	46-57°	Promotes less sulphur production than other lager strains, as well as a fuller, more rounded malt character with well-promoted hop flavours.
Mexican Lager Yeast WLP940	L	White Labs	Medium	70-78%	50-55°	Produces clean lager beer, with a crisp finish.
Munich Lager 2308	L	Wyeast	Medium	70-74%	48-56°	Very smooth, well-rounded and full-bodied.
Old Bavarian Lager Yeast WLP920	L	White Labs	Med/High	66-73%	50-55°	Finishes malty with a slight ester profile. Use in beers such as Octoberfest, Bock, and dark lagers.
SafLager S-189	D	Fermentis	–	82-82%	54-59°	This lager strain’s attenuation profile allows to brew fairly neutral flavor beers with a high drinkability.
So. German Lager WLP838	L	White Labs	Med/High	68-76%	50-55°	A malty finish and balanced aroma.
Staro Prague Lager 2782-PC	L	Wyeast	Medium	70-74%	50-58°	Seasonal Availability. Will create moderate fruit and bready malt flavors in lagers.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
Bavarian Lager 2206	L	Wyeast	Med/High	73-77%	46-58°	Produces rich, malty, full-bodied beers.
Bayern Lager (OYL-114)	L	Omega Yeast	Medium	72-76%	51-62°	Clean, crisp and ferments well at a wide range.
Bohemian Lager 2124	L	Wyeast	Low/Med	73-77%	45-68°	Ferments clean and malty.
Budvar Lager 2000	L	Wyeast	Med/High	71-75%	48-56°	Malty nose with subtle fruit. Finishes dry and crisp.
California Lager 2112	L	Wyeast	High	67-71%	58-68°	Produces malty, brilliantly clear beers.
Charlie’s Fist Bump WLP1983	L	White Labs	Low	66-70%	55-73°	The recipes in both Papazian’s books, “The Complete Joy of Homebrewing,” “The Homebrewer’s Companion,” and “Microbrewed Adventures” were originally developed and brewed with this yeast.
Cry Havoc WLP862	L	White Labs	Low	Low	55-58°	Can ferment at ale and lager temperatures, allowing for a variety of beer styles.
Czech Budejovice Lager WLP802	L	White Labs	Medium	75-80%	50-55°	Produces dry and crisp lagers, with low diacetyl.
Czech Pils 2278	L	Wyeast	Med/High	70-74%	50-58°	Dry but malty finish.
Danish Lager 2042	L	Wyeast	Low	73-77%	46-56°	Rich Dortmund style with crisp, dry finish.
European Lager 2247-PC	L	Wyeast	Low	73-77%	46-56°	Seasonal Availability. Exhibits a clean and dry flavor profile often found in aggressively hopped lagers.
German Lager I (OYL-106)	L	Omega Yeast	Low/Med	73-77%	45-68°	Versatile, crisp, malty profile, light esters and a wide fermentation range.
German Lager II (OYL-109)	L	Omega Yeast	Med/High	68-76%	50-55°	A confident fermenter with good attenuation resulting in a smooth, full-bodied, malty finish and balanced aroma.
German Lager WLP830	L	White Labs	Medium	74-79%	50-55°	Malty and clean; great for all German lagers.
Hella Bock 2487-PC	L	Wyeast	Medium	70-74%	48-56°	Seasonal Availability. Attenuates well while still leaving plenty of malt character and body.
L13 Global	L	Imperial Yeast	Low/Med	73-77%	46-56°	Wildly popular lager strain, produces classic lager profile.
L17 Harvest	L	Imperial Yeast	Medium	70-74%	50-60°	Brewers love this lager yeast strain for its versatility; it will impress you with its ability to produce any lager style you throw at it.
L28 Urkel	L	Imperial Yeast	Medium	71-75%	52-58°	Did I ferment that? Excellent choice for your Czech lager fermentations
Lager I (OYL-100)	L	Omega Yeast	Med/High	71-75%	48-56°	Crisp, balanced strain that is lightly malty and finishes with very slight fruit notes.
LalBrew Diamond	D	Lallemand	High	–	50-59°	Diamond Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers.
LalBrew Köln	D	Lallemand	Med/High	–	54-68°	The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters.
LalBrew Novalager	D	Lallemand	Medium	78-84%	50-68°	Robust lager strain with ideal characteristics for lager beer production including fast fermentations, high attenuation.
Lunar Crush Lager (OYL-403)	L	Omega Yeast	Medium	70-78%	50-65°	Lunar Crush biotransforms thiol precursors from malt, hops, and grape-derived products for a new wave of passion fruit, guava, and New Zealand Sauvignon blanc fruitiness.
M84 Bohemian Lager	D	Mangrove Jack’s	Med/High	72-76%	50-59°	Earthy spiciness of both noble hops and Pilsner malt will be enhanced and supported by moderate to full body.
Munich Helles WLP860	L	White Labs	Medium	Medium	48-52°	Clean and strong fermenter. Available Mar-Apr.
Munich Lager 2308	L	Wyeast	Medium	70-74%	48-56°	Very smooth, well-rounded and full-bodied.
Munich Lager II 2352-PC	L	Wyeast	Medium	72-74%	52-62°	Seasonal Availability. Low diacetyl and low sulfur aroma. Great for malt-driven lagers.
Oktoberfest (OYL-107)	L	Omega Yeast	Med/High	73-77%	46-58°	Facilitates a smooth, rich, balanced beer with full, malty profile. Make sure to give it a thorough diacetyl rest.
Pilsen Lager 2007	L	Wyeast	Medium	71-75%	48-56°	Smooth malty palate; ferments dry and crisp.
Pilsner Lager WLP800	L	White Labs	Med/High	72-77%	50-55°	Somewhat dry with a malty finish.
Rocky Mountain Lager 2105-PC	L	Wyeast	Med/High	70-74%	48-56°	Seasonal Availability. Mild malty profile, medium esters, well balanced.
SafLager S-189	D	Fermentis	–	82-82%	54-59°	This lager strain’s attenuation profile allows to brew fairly neutral flavor beers with a high drinkability.
SafLager S-23	D	Fermentis	Med/High	82-82%	54-59°	Produces a fruit esterness in lagers.
SafLager W-34/70	D	Fermentis	High	–	54-59°	Good balance of floral and fruity aromas, clean flavor.
So. German Lager WLP838	L	White Labs	Med/High	68-76%	50-55°	A malty finish and balanced aroma.
Staro Prague Lager 2782-PC	L	Wyeast	Medium	70-74%	50-58°	Seasonal Availability. Will create moderate fruit and bready malt flavors in lagers.
Urquell Lager 2001	L	Wyeast	Med/High	72-76%	48-56°	Mild fruit and floral aroma. Very dry with mouth feel.
Zurich Lager Yeast WLP885	L	White Labs	Medium	70-80%	50-55°	Swiss style lager yeast with minimal sulfer and diacetyl production.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
L13 Global	L	Imperial Yeast	Low/Med	73-77%	46-56°	Wildly popular lager strain, produces classic lager profile.
L17 Harvest	L	Imperial Yeast	Medium	70-74%	50-60°	This great lager strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, helles, pilsner, dunkles, and just about any other lager style you throw its way.
L28 Urkel	L	Imperial Yeast	Medium	71-75%	52-58°	Did I ferment that? Excellent choice for your Czech lager fermentations
Pilsner I (OYL-101)	L	Omega Yeast	Med/High	72-76%	48-56°	Dry and neutral taste profile and is gently malty with a lightly perceptible floral aroma.
Pilsner II (OYL-108)	L	Omega Yeast	Med/High	70-74%	50-58°	With a dry and malty taste profile, it is the second of the famous Czech strains inspiring America’s most famous light, brilliantly clear, golden lagers.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
American Wheat 1010	L	Wyeast	Low	74-78%	58-74°	Produces a dry, slightly tart, crisp beer.
Belgian Lager WLP815	L	White Labs	Medium	72-78%	50-55°	Clean, crisp with low sulfur production. Available Jan-Feb.
Charlie’s Fist Bump WLP1983	L	White Labs	Low	66-70%	55-73°	The recipes in both Papazian’s books, “The Complete Joy of Homebrewing,” “The Homebrewer’s Companion,” and “Microbrewed Adventures” were originally developed and brewed with this yeast.
Dieter G03	L	Imperial Yeast	Medium	73-77%	60-69°	Dieter is a clean, crisp, traditional German Kölsch strain. A very low ester profile makes this strain perfect for Kölsch, Alt and other light colored delicate beers.
Dusseldorf Alt WLP036	L	White Labs	Medium	65-72%	65-69°	Produces clean, slightly sweet alt beers.
European Ale WLP011	L	White Labs	Medium	65-70%	65-70°	Low ester production, giving a clean profile.
G02 Kaiser	L	Imperial Yeast	Low	73-77%	56-65°	Traditional Alt yeast strain. However, this German ale strain can do just about anything.
German Ale 1007	L	Wyeast	Low	73-77%	55-68°	Ferments dry and crisp with a mild flavor.
German Ale II WLP003	L	White Labs	Medium	73-80%	65-70°	A great strain for clean ales such as kölsch, altbier, and German-style pale ales. It has a strong sulfur component that will reduce with conditioning.
German Ale/Kölsch WLP029	L	White Labs	Medium	72-78%	65-69°	A super-clean, lager-like ale.
Kölsch 2565	L	Wyeast	Low	73-77%	56-70°	Malty with a subdued fruitiness and a crisp finish.
Kölsch I (OYL-017)	L	Omega Yeast	Low	73-77%	56-70°	An enthusiastically top cropping, lager-like ale strain from Köln, Kolsch I is lightly fruity, crisp and clean, and accentuates hop flavors well.
Kölsch II 2575-PC	L	Wyeast	Low	73-77%	55-70°	Seasonal Availability. Rich flavor profile which accentuates a soft malt finish.
Kölschbier ECY21	L	East Coast Yeast	High	75-78%	58-66°	Limited availability. Clean lager-like profile at ale temperatures.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
Appalachian Tart WLP631	L	White Labs	Medium	75-85%	90-100°	Fermenting with both yeast and bacteria at the same time provides a faster and cleaner souring profile. This blend is ideal for beer styles like Berliner weisse, gose, or experimental beers.
Bavarian Wheat 3638	L	Wyeast	Low	70-76%	64-75°	Balance banana esters w/ apple and plum esters.
Bavarian Wheat I (OYL-025)	L	Omega Yeast	Low	72-78%	66-72°	A spicier alternative to Hefeweizen Ale I (OYL-021) for the production of German wheat beers, OYL-025 Bavarian Wheat I imparts a more phenolic profile with predominant notes of clove and pepper.
Bavarian Wheat II (OYL-034)	L	Omega Yeast	Low	70-76%	64-75°	A big top-cropper and a low-flocculator, with banana, light pear, apple/plum, clove and vanilla.
G01 Stefon	L	Imperial Yeast	Low	73-77%	63-73°	Brewers love this strain for any of their weizen beer needs!
GB122: Berliner Blend	L	GigaYeast	–	89-89%	70-80°	A blend of neutral ale yeast and lactic acid bacteria. Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures.
Hefeweizen Ale I (OYL-021)	L	Omega Yeast	Low	73-77%	64-75°	A classic German wheat strain, it’s a cloudy, big top cropper. Presenting banana and clove.
Hefeweizen Ale II (OYL-022)	L	Omega Yeast	High	70-76%	63-75°	Very similar to Hefeweizen Ale I (OYL-021) except flocculent, Hefeweizen Ale II produces a crystal clear body with no additional steps and is a big top cropper.
Hefeweizen Ale WLP300	L	White Labs	Low	72-76%	68-72°	Produces banana and clove nose.
Kaiser G02	L	Imperial Yeast	Low	73-77%	56-65°	Kaiser is ready to produce an array of German-style beers. It will keep the beer clean and allow the delicate malt flavors and aromas to shine through.
LalBrew Munich Classic	D	Lallemand	Low	–	63-72°	A Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles.
M76 Bavarian Lager	D	Mangrove Jack’s	Medium	75-80%	46-57°	Promotes less sulphur production than other lager strains, as well as a fuller, more rounded malt character with well-promoted hop flavours.
SafAle K-97	D	Fermentis	–	81-81%	59-68°	German ale yeast selected for its ability to form a large firm head when fermenting.
Stefon G01	L	Imperial Yeast	Low	73-77%	63-73°	This is a traditional German hefeweizen strain used to produce world-class Weizen beers. Balanced with mild clove and prominent banana esters, this strain will produce amazing beers.
Weihenstephan Weizen 3068	L	Wyeast	Low	73-77%	64-75°	A unique, rich and spicy weizen character.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
A07 Flagship	L	Imperial Yeast	Low/Med	73-77%	60-72°	Commonly referred to as “chico” this yeast is a craft brewing standard, loved for its extremely clean character.
American Ale 1056	L	Wyeast	Low/Med	73-77%	60-72°	Well balanced. Ferments dry, finishes soft.
American Ale BRY 96	D	Lallemand	High	–	59-72°	Clean ale strain.
American Ale Yeast Blend WLP060	L	White Labs	Medium	72-80%	68-72°	Blend celebrates the strengths of California ale strains.
Bourbon Yeast WLP070	L	White Labs	Medium	75-80%	72-77°	Produces a caramel malty character with balanced ester profile. Used in high-gravity beers.
California Ale V WLP051	L	White Labs	Med/High	70-75%	66-70°	Produces a fruity, full-bodied beer.
California Ale WLP001	L	White Labs	Medium	73-80%	68-73°	Clean flavors accentuate hops; very versatile.
Dry English Ale WLP007	L	White Labs	Med/High	70-80%	65-70°	Good for high gravity ales with no residuals.
East Coast Ale WLP008	L	White Labs	Low/Med	70-75%	68-73°	Very clean and low esters.
LalBrew CBC-1	D	Lallemand	Low/Med	–	59-77°	Valued for its refermentation ability.
LalBrew Windsor	D	Lallemand	Low	–	59-72°	Full-bodied, fruity English ale.
London Fog Ale WLP066	L	White Labs	Low/Med	75-82%	64-72°	Produces a medium ester profile similar to WLP008 East Coast Ale Yeast. It leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel.
M42 New World Strong Ale	D	Mangrove Jack’s	High	77-82%	61-72°	Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.
Melbourne Ale WLP059	L	White Labs	Medium	74-78%	73-73°	A yeast isolated from Australia in the early 1900s, it is a clean fermenting strain well suited for many American and English beer styles.
Neutral Grain WLP078	L	White Labs	Medium	77-84%	76-85°	Clean, fast fermentation used in high-gravity beers.
SafAle S-33	D	Fermentis	Med/High	70-70%	59-68°	Versatile strain that can perform in beers up to 11.5% ABV.
SafAle US-05	D	Fermentis	Medium	81-81%	64-82°	Clean with mild flavor for a wide range of styles.
Super High Gravity WLP099	L	White Labs	Medium	80-100%	65-69°	High gravity yeast, ferments up to 25% alcohol.
Tennessee WLP050	L	White Labs	Medium	75-80%	75-79°	Creates rich, smooth flavors. Used in high-gravity beers.
West Coast Ale I (OYL-004)	L	Omega Yeast	Low/Med	73-80%	60-73°	Popularly called “Chico,” West Coast Ale I is a reliable, versatile and popular neutral foundation for displays of malts and hops.
West Coast Ale II (OYL-009)	L	Omega Yeast	Medium	72-76%	60-72°	West Coast Ale II is a consistent, well flocculating, well attenuating and easy clearing neutral strain.
West Coast Ale III (OYL-043)	L	Omega Yeast	Med/High	76-83%	65-68°	Neutral and versatile, this strain is low ester-producing with balanced flavor and aroma. Highly alcohol tolerant.
West Coast Ale IV (OYL-050)	L	Omega Yeast	Med/High	73-80%	62-74°	An easy to handle strain, this neutral-tasting, quick-and-good flocculator and highly productive top cropper has excellent attenuation.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
A01 House	L	Imperial Yeast	High	73-75%	62-70°	Extremely versatile and flocculent enough to drop out of the beer quickly. Best strain choice for any and all English-inspired recipes, however does extremely well in hopped up American styles too.
A04 Barbarian	L	Imperial Yeast	Medium	73-74%	62-70°	Excellent yeast strain for any hop forward beers. Wonderfully suited for juicy/hazy IPAs.
A07 Flagship	L	Imperial Yeast	Low/Med	73-77%	60-72°	Commonly referred to as “chico” this yeast is a craft brewing standard, loved for its extremely clean character.
A10 Independence	L	Imperial Yeast	Medium	72-76%	60-72°	American ale yeast strain, slightly ester forward and loves to play with hops.
A24 Dry Hop	L	Imperial Yeast	Medium	74-78%	64-74°	A blend of two yeast strains, well suited for hop forward beers.
A31 Tartan	L	Imperial Yeast	Medium	70-75%	65-70°	Traditional Scottish brewers yeast strain, well suited for malt forward beers.
A38 Juice	L	Imperial Yeast	Medium	72-76%	64-74°	The go-to for juicy, hazy, NE IPAs. Hardly a one-trick pony, it can be a great choice as a house ale strain.
American Ale 1056	L	Wyeast	Low/Med	73-77%	60-72°	Well balanced. Ferments dry, finishes soft.
American Ale BRY 96	D	Lallemand	High	–	59-72°	Clean ale strain
American Ale II 1272	L	Wyeast	Medium	72-76%	60-72°	Slightly nutty, soft, clean and tart finish.
American Ale Yeast Blend WLP060	L	White Labs	Medium	72-80%	68-72°	Blend celebrates the strengths of California ale strains.
B45 Gnome	L	Imperial Yeast	Medium	74-78%	65-77°	Versatile and unique Belgian ale yeast, the go-to for Belgian pale ales or IPAs.
Bedford British Ale WLP006	L	White Labs	High	72-80%	65-70°	Good choice for most English style ales.
Brewferm Top	D	Brewferm	Med/High	–	64-77°	Universal top-fermenting beer yeast.
British Ale 1098	L	Wyeast	Medium	73-75%	64-72°	Ferments dry and crisp, slightly tart and fruity.
British Ale II 1335	L	Wyeast	High	73-75%	63-75°	Malty flavor, crisp finish, clean, fairly dry.
British Ale V (OYL-011)	L	Omega Yeast	High	71-75%	64-74°	A good top cropper thought to be from a famous Manchester bitter maker, includes a lingering haze and residual sweetness.
British Ale WLP005	L	White Labs	High	75-80%	68-75°	English strain that produces malty beers.
Burlington Ale WLP095	L	White Labs	Medium	73-78%	67-70°	Adding personality to your beer by contributing esters and body, this strain will blend with hop flavors and aromas while balancing bitterness.
Burton Ale WLP023	L	White Labs	Medium	69-75%	68-73°	Subtle fruity flavors: apple, clover honey and pear.
California Ale V WLP051	L	White Labs	Med/High	70-75%	66-70°	Produces a fruity, full-bodied beer.
California Ale WLP001	L	White Labs	Medium	73-80%	68-73°	Clean flavors accentuate hops; very versatile.
Citrus A20	L	Imperial Yeast	Low	73-75%	67-80°	Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production.
Coastal Haze Ale WLP067	L	White Labs	Low/Med	75-82%	68-72°	This blend of our favorite New England-style IPA strains is great for producing beers with a hazy appearance and tropical, fruit-forward esters. Producing dry, yet juicy beers, the mango and pineapple characteristics will lend to added drinkability.
Coopers Pure Brewers’ Yeast	D	Coopers	High	High	68-80°	Clean, round flavor profile.
Denny’s Favorite 50 1450	L	White Labs	Low/Med	70-75%	68-73°	Very clean and low esters.
Dry Hop A24	L	Imperial Yeast	Medium	73-75%	64-74°	Dry Hop is a blend of A20 Citrus and A04 Barbarian. The combination of these strains produces amazing aromas of citrus, peach, and apricot that will accentuate your IPA, pale ale, and any other hop-driven beer.
East Coast Ale WLP008	L	White Labs	Low/Med	70-75%	68-73°	Very clean and low esters.
English Ale WLP002	L	White Labs	Very High	63-70%	65-68°	Very clear with some residual sweetness.
Essex Ale Yeast WLP022	L	White Labs	Med/High	71-76%	66-70°	Drier finish than many British ale yeasts
Flagship A07	L	Imperial Yeast	Low/Med	73-77%	60-72°	This strain performs well at standard ale temperatures but can be used in the low 60s to produce exceptionally crisp ales.
Hansen Ale WLP075	L	White Labs	Med/High	75-80%	66-70°	This is a blend of many IPA strain favorites. It has the attenuation of WLP090 San Diego Super Ale Yeast and the character of WLP007 Dry English Ale Yeast. This strain produces dry, hop-forward beers with minor ester production and this blend is a great flocculator.
Independence A15	L	Imperial Yeast	Medium	72-76%	60-72°	Higher in esters than Flagship, this yeast will give some fruit character that will take your hoppy beers to a new level. While it shines in pale ales and IPAs, Independence is a great all-around strain and will also work well in stouts and English ales.
Joystick A18	L	Imperial Yeast	Med/High	73-77%	60-70°	This strain is a fast mover and can be used at the low end of the ale fermentation spectrum to keep it clean. Joystick is a great choice for big, high alcohol, malt forward beers but will shine just as well in a hoppy double IPA.
Juice A38	L	Imperial Yeast	Medium	72-76%	64-74°	Juice is the go-to strain for hazy, juicy New England style IPAs. The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beer that is greater than the sum of its parts.
Klassic Ale WLP033	L	White Labs	Medium	66-74%	66-70°	Traditional English single-strain yeast. Produces signature ester characters and does not mask hop flavors. Leaves ales with a slightly sweet malt character.
LalBrew New England	D	Lallemand	Medium	–	59-72°	An ale strain selected specifically for its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer.
LalBrew Nottingham	D	Lallemand	High	–	50-72°	Neutral for an ale yeast; fruity estery aromas.
LalBrew Windsor	D	Lallemand	Low	–	59-72°	Full-bodied, fruity English ale.
London Ale 1028	L	Wyeast	Low/Med	73-77%	60-72°	Bold and crisp with a rich mineral profile.
London Ale III 1318	L	Wyeast	High	71-75%	64-74°	Very light and fruity, with a soft, balanced palate.
London Ale WLP013	L	White Labs	Medium	67-75%	66-71°	Dry malty ale yeast for pales, bitters and stouts.
London ESB Ale 1968	L	Wyeast	High	67-71%	64-72°	Rich, malty character with balanced fruitiness.
London Fog Ale WLP066	L	White Labs	Low/Med	75-82%	64-72°	Produces a medium ester profile similar to WLP008 East Coast Ale Yeast. It leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel.
M42 New World Strong Ale	D	Mangrove Jack’s	High	77-82%	61-72°	Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.
M44 US West Coast	D	Mangrove Jack’s	Med/High	77-85%	64-73°	Very neutral strain. Citrus and pine hops will be enhanced.
Melbourne Ale WLP059	L	White Labs	Medium	74-78%	73-73°	A yeast isolated from Australia in the early 1900s, it is a clean fermenting strain well suited for many American and English beer styles.
Muntons Premium Gold	D	Muntons	High	High	57-77°	Clean balanced ale yeast for 100% malt recipies.
Muntons Standard Yeast	D	Muntons	High	High	57-77°	Clean well balanced ale yeast.
Northwest Ale 1332	L	Wyeast	High	67-71%	65-75°	Malty, mildly fruity, good depth and complexity.
Opshaug Kveik Ale WLP518	L	White Labs	Med/High	69-80%	77-95°	Clean fermenting yeast and has tolerated temperatures up to 95°F (35°C) while finishing fermentation within three to four days. The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales.
Pacific Ale WLP041	L	White Labs	High	65-70%	65-68°	A popular ale yeast from the Pacific Northwest.
Premium Bitter Ale WLP026	L	White Labs	Medium	70-75%	67-70°	Fermentation gives a mild but complex ester character. Ferments strong and dry and is good for high gravity beers.
Ringwood Ale 1187	L	Wyeast	High	68-72%	64-74°	A malty, complex profile that clears well.
SafAle S-04	D	Fermentis	High	75-75%	59-68°	English ale yeast that forms very compact sediment.
SafAle T-58	D	Fermentis	Low	70-70%	59-68°	Develops estery and somewhat peppery spiceyness.
SafAle US-05	D	Fermentis	Medium	81-81%	64-82°	Clean with mild flavor for a wide range of styles.
San Diego Super Yeast WLP090	L	White Labs	Med/High	76-83%	65-68°	Versatile, super-fast, super-clean strain.
Sigmund Kveik Ale WLP520	L	White Labs	Med/High	75-83%	72-98°	Sigmund is a Kveik strain shared by Sigmund Gjernes from Voss, Norway. Also known as Voss Kveik, this strain can produce earthy-like flavors with a touch of orange peel aromas.
Southwold Ale WLP025	L	White Labs	Medium	68-75%	66-69°	This yeast produces complex fruit, citrus, and spice flavors. Great for British-style bitters and pale ales. A slight sulfur note is produced during fermentation but disappears with aging.
Star Party Ale	L	Omega Yeast	Low/Med	73-80%	60-73°	Star Party™ is a thiol burst with aromas of passion fruit, dank pink guava, and citrus zest.
Stranda Kveik Ale WLP519	L	White Labs	Med/High	75-85%	72-98°	Considered a “cleaner” Kveik strain, Stranda can also produce a wide range of beer styles over a large temperature gradient. Ideal for use when you have little to no temperature control of your fermentation.
Sundew Ale	L	Omega Yeast	High	72-85%	64-78°	Sundew’s® ripe strawberry, passion fruit, pear, and stone fruit combine to emphasize desirable notes in modern fruity hops.
Thames Valley Ale WLP030	L	White Labs	High	72-78%	–	Very flocculant strain for all things English. Great for porters, stouts, and bitters. Lower ester production than most English strains but creates a bigger mouthfeel than most cleaner strains.
Urkel L28	L	Imperial Yeast	Medium	71-75%	52-58°	Allows for a nice balance between hops and malt. This strain can produce sulfur aromas during fermentation, but it cleans up during lagering.
Tropical IPA (OYL-200)	L	Omega Yeast	Low	82-90%	70-85°	Tropical IPA is a unique Saccharomyces strain formerly classified as a Brettanomyces strain, that produces delicate, tart, tropical mango and pineapple fruit characteristics with a clean finish.
Tropicale WLP077	L	White Labs	Low	75-82%	64-74°	This is a blend of non-GMO yeast strains that have been carefully selected to aid in the release of bound thiol compounds by targeting high enzymatic B-lyase activity. Providing a balance of tropical flavors and aromas, such as passionfruit, grapefruit, and mango, that’s perfect for a juicy, hazy IPA!
Voyager A05	L	Imperial Yeast	Med/High	68-72%	64-74°	Use Voyager at low temps for nutty flavors in malt forward beers or ramp it up to produce apricot and peach aromas for dry hopped pales and IPAs.
West Coast Ale I (OYL-004)	L	Omega Yeast	Low/Med	73-80%	60-73°	Popularly called “Chico,” West Coast Ale I is a reliable, versatile and popular neutral foundation for displays of malts and hops.
West Coast Ale II (OYL-009)	L	Omega Yeast	Medium	72-76%	60-72°	West Coast Ale II is a consistent, well flocculating, well attenuating and easy clearing neutral strain.
West Coast Ale III (OYL-043)	L	Omega Yeast	Med/High	76-83%	65-68°	Neutral and versatile, this strain is low ester-producing with balanced flavor and aroma. Highly alcohol tolerant.
West Coast Ale IV (OYL-050)	L	Omega Yeast	Med/High	73-80%	62-74°	An easy to handle strain, this neutral-tasting, quick-and-good flocculator and highly productive top cropper has excellent attenuation.
Whitbread Ale 1099	L	Wyeast	Med/High	68-72%	64-75°	A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale.
Whitbread Ale II WLP017	L	White Labs	High	67-73%	66-70°	Brittish style, slightly fruity with a hint of sulfur.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
SafBrew LA-01	Dry	Fermentis	–	–	59-77°	Specifically selected for the production of low and/or non-alcoholic beverages (<0.5ABV). This yeast does not assimilate maltose and maltotriose but assimilates simple sugars (glucose, fructose and sucrose) and is characterized by a subtle aroma profile.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
Grand Cru (OYL-023)	L	Omega Yeast	Low	72-76%	63-76°	This strain’s clove phenolics, esters and tart and dry ending were historically enhanced by orange peel and coriander.
LalBrew CBC-1	D	Lallemand	Low/Med	–	59-77°	Valued for its refermentation ability.
M05 Mead	D	Mangrove Jack’s	Med/High	95-100%	59-86°	A high ester-producing strain conferring fresh, floral esters, especially when fermented cool.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
A07 Flagship	L	Imperial Yeast	Low/Med	73-77%	60-72°	Commonly referred to as “chico” this yeast is a craft brewing standard, loved for its extremely clean character.
A10 Darkness	L	Imperial Yeast	Medium	71-75%	62-72°	Brewers love this yeast strain for dark beers. Its high alcohol tolerance make it a go-to for big beers.
American Ale 1056	L	Wyeast	Low/Med	73-77%	60-72°	Well balanced. Ferments dry, finishes soft.
American Ale BRY 96	D	Lallemand	High	–	59-72°	Clean ale strain
American Ale II 1272	L	Wyeast	Medium	72-76%	60-72°	Slightly nutty, soft, clean and tart finish.
American Ale Yeast Blend WLP060	L	White Labs	Medium	72-80%	68-72°	Blend celebrates the strengths of California ale strains.
Bedford British Ale WLP006	L	White Labs	High	72-80%	65-70°	Good choice for most English style ales.
British Ale 1098	L	Wyeast	Medium	73-75%	64-72°	Ferments dry and crisp, slightly tart and fruity.
British Ale II 1335	L	Wyeast	High	73-75%	63-75°	Malty flavor, crisp finish, clean, fairly dry.
British Ale WLP005	L	White Labs	High	75-80%	68-75°	English strain that produces malty beers.
Burton Ale WLP023	L	White Labs	Medium	69-75%	68-73°	Subtle fruity flavors: apple, clover honey and pear.
California Ale V WLP051	L	White Labs	Med/High	70-75%	66-70°	Produces a fruity, full-bodied beer.
California Ale WLP001	L	White Labs	Medium	73-80%	68-73°	Clean flavors accentuate hops; very versatile.
Coopers Pure Brewers’ Yeast	D	Coopers	High	High	68-80°	Clean, round flavor profile.
Darkness A10	L	Imperial Yeast	Medium	71-75%	62-72°	A beautiful strain for stout, porter, brown, and amber ales. Darkness produces a unique character that matches up perfectly with roasted and caramel malts.
Denny’s Favorite 50 1450	L	White Labs	Low/Med	70-75%	68-73°	Very clean and low esters.
East Coast Ale WLP008	L	White Labs	Low/Med	70-75%	68-73°	Very clean and low esters.
East Midlands Ale WLP039	L	White Labs	Med/High	73-82%	66-70°	Available Sept-Oct. Medium to low fusel fruit and alcohol production.
English Ale WLP002	L	White Labs	Very High	63-70%	65-68°	Very clear with some residual sweetness.
Essex Ale Yeast WLP022	L	White Labs	Med/High	71-76%	66-70°	Drier finish than many British ale yeasts
Irish Ale (OYL-005)	L	Omega Yeast	Medium	69-75%	62-72°	Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain.
Klassic Ale WLP033	L	White Labs	Medium	66-74%	66-70°	Traditional English single-strain yeast. Produces signature ester characters and does not mask hop flavors. Leaves ales with a slightly sweet malt character.
LalBrew Nottingham	D	Lallemand	High	–	50-72°	Neutral for an ale yeast; fruity estery aromas.
LalBrew Windsor	D	Lallemand	Low	–	59-72°	Full-bodied, fruity English ale.
London Ale 1028	L	Wyeast	Low/Med	73-77%	60-72°	Bold and crisp with a rich mineral profile.
London Ale III 1318	L	Wyeast	High	71-75%	64-74°	Very light and fruity, with a soft, balanced palate.
London Ale WLP013	L	White Labs	Medium	67-75%	66-71°	Dry malty ale yeast for pales, bitters and stouts.
London ESB Ale 1968	L	Wyeast	High	67-71%	64-72°	Rich, malty character with balanced fruitiness.
London Fog Ale WLP066	L	White Labs	Low/Med	75-82%	64-72°	Produces a medium ester profile similar to WLP008 East Coast Ale Yeast. It leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel.
M42 New World Strong Ale	D	Mangrove Jack’s	High	77-82%	61-72°	Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.
Melbourne Ale WLP059	L	White Labs	Medium	74-78%	73-73°	A yeast isolated from Australia in the early 1900s, it is a clean fermenting strain well suited for many American and English beer styles.
Muntons Premium Gold	D	Muntons	High	High	57-77°	Clean balanced ale yeast for 100% malt recipies.
Muntons Standard Yeast	D	Muntons	High	High	57-77°	Clean well balanced ale yeast.
Northwest Ale 1332	L	Wyeast	High	67-71%	65-75°	Malty, mildly fruity, good depth and complexity.
Old Sonoma Ale WLP076	L	White Labs	Medium	70-74%	66-70°	Neutral and versatile. Available May-June
Opshaug Kveik Ale WLP518	L	White Labs	Med/High	69-80%	77-95°	Clean fermenting yeast and has tolerated temperatures up to 95°F (35°C) while finishing fermentation within three to four days. The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales.
Pacific Ale WLP041	L	White Labs	High	65-70%	65-68°	A popular ale yeast from the Pacific Northwest.
Premium Bitter Ale WLP026	L	White Labs	Medium	70-75%	67-70°	Fermentation gives a mild but complex ester character. Ferments strong and dry and is good for high gravity beers.
Ringwood Ale 1187	L	Wyeast	High	68-72%	64-74°	A malty, complex profile that clears well.
SafAle S-04	D	Fermentis	High	75-75%	59-68°	English ale yeast that forms very compact sediment.
SafAle US-05	D	Fermentis	Medium	81-81%	64-82°	Clean with mild flavor for a wide range of styles.
Sigmund Kveik Ale WLP520	L	White Labs	Med/High	75-83%	72-98°	Sigmund is a Kveik strain shared by Sigmund Gjernes from Voss, Norway. Also known as Voss Kveik, this strain can produce earthy-like flavors with a touch of orange peel aromas.
Southwold Ale WLP025	L	White Labs	Medium	68-75%	66-69°	This yeast produces complex fruit, citrus, and spice flavors. Great for British-style bitters and pale ales. A slight sulfur note is produced during fermentation but disappears with aging.
Stranda Kveik Ale WLP519	L	White Labs	Med/High	75-85%	72-98°	Considered a “cleaner” Kveik strain, Stranda can also produce a wide range of beer styles over a large temperature gradient. Ideal for use when you have little to no temperature control of your fermentation.
Thames Valley Ale 1275	L	Wyeast	Low/Med	72-76%	62-72°	Clean, light malt character with low esters.
Thames Valley Ale WLP030	L	White Labs	High	72-78%	–	Very flocculant strain for all things English. Great for porters, stouts, and bitters. Lower ester production than most English strains but creates a bigger mouthfeel than most cleaner strains.
West Coast Ale I (OYL-004)	L	Omega Yeast	Low/Med	73-80%	60-73°	Popularly called “Chico,” West Coast Ale I is a reliable, versatile and popular neutral foundation for displays of malts and hops.
West Coast Ale II (OYL-009)	L	Omega Yeast	Medium	72-76%	60-72°	West Coast Ale II is a consistent, well flocculating, well attenuating and easy clearing neutral strain.
West Coast Ale III (OYL-043)	L	Omega Yeast	Med/High	76-83%	65-68°	Neutral and versatile, this strain is low ester-producing with balanced flavor and aroma. Highly alcohol tolerant.
West Coast Ale IV (OYL-050)	L	Omega Yeast	Med/High	73-80%	62-74°	An easy to handle strain, this neutral-tasting, quick-and-good flocculator and highly productive top cropper has excellent attenuation.
Whitbread Ale II WLP017	L	White Labs	High	67-73%	66-70°	Brittish style, slightly fruity with a hint of sulfur.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
Bedford British Ale WLP006	L	White Labs	High	72-80%	65-70°	Good choice for most English style ales.
British Ale 1098	L	Wyeast	Medium	73-75%	64-72°	Ferments dry and crisp, slightly tart and fruity.
British Ale II 1335	L	Wyeast	High	73-75%	63-75°	Malty flavor, crisp finish, clean, fairly dry.
British Ale WLP005	L	White Labs	High	75-80%	68-75°	English strain that produces malty beers.
Buchner Ale WLP064	L	White Labs	Medium	72-78%	67-72°	A blend of two strains that adds creaminess with a hint of crispness. Great for pale ales, cream ales and American wheats.
Burton Ale WLP023	L	White Labs	Medium	69-75%	68-73°	Subtle fruity flavors: apple, clover honey and pear.
Coopers Pure Brewers’ Yeast	D	Coopers	High	High	68-80°	Clean, round flavor profile.
Denny’s Favorite 50 1450	L	White Labs	Low/Med	70-75%	68-73°	Very clean and low esters.
Edinburgh Ale WLP028	L	White Labs	Medium	70-75%	65-70°	Malty, strong Scottish ales.
English Ale WLP002	L	White Labs	Very High	63-70%	65-68°	Very clear with some residual sweetness.
Essex Ale Yeast WLP022	L	White Labs	Med/High	71-76%	66-70°	Drier finish than many British ale yeasts
Irish Ale (OYL-005)	L	Omega Yeast	Medium	69-75%	62-72°	Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain.
Klassic Ale WLP033	L	White Labs	Medium	66-74%	66-70°	Traditional English single-strain yeast. Produces signature ester characters and does not mask hop flavors. Leaves ales with a slightly sweet malt character.
LalBrew Windsor	D	Lallemand	Low	–	59-72°	Full-bodied, fruity English ale.
London Ale 1028	L	Wyeast	Low/Med	73-77%	60-72°	Bold and crisp with a rich mineral profile.
London Ale WLP013	L	White Labs	Medium	67-75%	66-71°	Dry malty ale yeast for pales, bitters and stouts.
London ESB Ale 1968	L	Wyeast	High	67-71%	64-72°	Rich, malty character with balanced fruitiness.
London Fog Ale WLP066	L	White Labs	Low/Med	75-82%	64-72°	Produces a medium ester profile similar to WLP008 East Coast Ale Yeast. It leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel.
Melbourne Ale WLP059	L	White Labs	Medium	74-78%	73-73°	A yeast isolated from Australia in the early 1900s, it is a clean fermenting strain well suited for many American and English beer styles.
Muntons Premium Gold	D	Muntons	High	High	57-77°	Clean balanced ale yeast for 100% malt recipies.
Muntons Standard Yeast	D	Muntons	High	High	57-77°	Clean well balanced ale yeast.
Opshaug Kveik Ale WLP518	L	White Labs	Med/High	69-80%	77-95°	Clean fermenting yeast and has tolerated temperatures up to 95°F (35°C) while finishing fermentation within three to four days. The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales.
Ringwood Ale 1187	L	Wyeast	High	68-72%	64-74°	A malty, complex profile that clears well.
SafAle S-04	D	Fermentis	High	75-75%	59-68°	English ale yeast that forms very compact sediment.
Scotch Whiskey WLP045	L	White Labs	Medium	75-80%	72-77°	Used for scotch whiskey production from the early 1950s. Used in high-gravity beers.
Scottish Ale 1728	L	Wyeast	High	69-73%	55-75°	Suited for Scottish-style ales, high-gravity ales.
Sigmund Kveik Ale WLP520	L	White Labs	Med/High	75-83%	72-98°	Sigmund is a Kveik strain shared by Sigmund Gjernes from Voss, Norway. Also known as Voss Kveik, this strain can produce earthy-like flavors with a touch of orange peel aromas.
Stranda Kveik Ale WLP519	L	White Labs	Med/High	75-85%	72-98°	Considered a “cleaner” Kveik strain, Stranda can also produce a wide range of beer styles over a large temperature gradient. Ideal for use when you have little to no temperature control of your fermentation.
Thames Valley Ale 1275	L	Wyeast	Low/Med	72-76%	62-72°	Clean, light malt character with low esters.
Thames Valley Ale WLP030	L	White Labs	High	72-78%	–	Very flocculant strain for all things English. Great for porters, stouts, and bitters. Lower ester production than most English strains but creates a bigger mouthfeel than most cleaner strains.
Whitbread Ale II WLP017	L	White Labs	High	67-73%	66-70°	Brittish style, slightly fruity with a hint of sulfur.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
A07 Flagship	L	Imperial Yeast	Low/Med	73-77%	60-72°	Commonly referred to as “chico” this yeast is a craft brewing standard, loved for its extremely clean character.
A10 Darkness	L	Imperial Yeast	Medium	71-75%	62-72°	Brewers love this yeast strain for dark beers. Its high alcohol tolerance make it a go-to for big beers.
A10 Independence	L	Imperial Yeast	Medium	72-76%	60-72°	American ale yeast strain, slightly ester forward and loves to play with hops.
American Ale 1056	L	Wyeast	Low/Med	73-77%	60-72°	Well balanced. Ferments dry, finishes soft.
American Ale BRY 96	D	Lallemand	High	–	59-72°	Clean ale strain
American Ale II 1272	L	Wyeast	Medium	72-76%	60-72°	Slightly nutty, soft, clean and tart finish.
American Ale Yeast Blend WLP060	L	White Labs	Medium	72-80%	68-72°	Blend celebrates the strengths of California ale strains.
B51 Workhorse	L	Imperial Yeast	Medium	72-77%	65-77°	Saison…no problem. Belgian stout, dubbel… you bet.
Bedford British Ale WLP006	L	White Labs	High	72-80%	65-70°	Good choice for most English style ales.
British Ale 1098	L	Wyeast	Medium	73-75%	64-72°	Ferments dry and crisp, slightly tart and fruity.
British Ale II 1335	L	Wyeast	High	73-75%	63-75°	Malty flavor, crisp finish, clean, fairly dry.
British Ale WLP005	L	White Labs	High	75-80%	68-75°	English strain that produces malty beers.
Burton Ale WLP023	L	White Labs	Medium	69-75%	68-73°	Subtle fruity flavors: apple, clover honey and pear.
California Ale V WLP051	L	White Labs	Med/High	70-75%	66-70°	Produces a fruity, full-bodied beer.
California Ale WLP001	L	White Labs	Medium	73-80%	68-73°	Clean flavors accentuate hops; very versatile.
Coopers Pure Brewers’ Yeast	D	Coopers	High	High	68-80°	Clean, round flavor profile.
Darkness A10	L	Imperial Yeast	Medium	71-75%	62-72°	A beautiful strain for stout, porter, brown, and amber ales. Darkness produces a unique character that matches up perfectly with roasted and caramel malts.
Denny’s Favorite 50 1450	L	White Labs	Low/Med	70-75%	68-73°	Very clean and low esters.
East Coast Ale WLP008	L	White Labs	Low/Med	70-75%	68-73°	Very clean and low esters.
East Midlands Ale WLP039	L	White Labs	Med/High	73-82%	66-70°	Available Sept-Oct. Medium to low fusel fruit and alcohol production.
English Ale WLP002	L	White Labs	Very High	63-70%	65-68°	Very clear with some residual sweetness.
English Special Bitter 1768-PC	L	Wyeast	High	68-72%	64-72°	Seasonal Availability. Produces light fruit and ethanol aromas along with soft, nutty flavors.
Essex Ale Yeast WLP022	L	White Labs	Med/High	71-76%	66-70°	Drier finish than many British ale yeasts
Independence A15	L	Imperial Yeast	Medium	72-76%	60-72°	Higher in esters than Flagship, this yeast will give some fruit character that will take your hoppy beers to a new level. While it shines in pale ales and IPAs, Independence is a great all-around strain and will also work well in stouts and English ales.
Irish Ale (OYL-005)	L	Omega yeast	Medium	69-75%	62-72°	Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain.
Irish Ale 1084	L	Wyeast	Medium	71-75%	62-72°	Slight residual diacetyl and fruitiness.
Irish Ale WLP004	L	White Labs	Med/High	69-74%	65-68°	Light fruitiness and slight dry crispness.
Klassic Ale WLP033	L	White Labs	Medium	66-74%	66-70°	Traditional English single-strain yeast. Produces signature ester characters and does not mask hop flavors. Leaves ales with a slightly sweet malt character.
LalBrew Nottingham	D	Lallemand	High	–	50-72°	Neutral for an ale yeast; fruity estery aromas.
LalBrew Windsor	D	Lallemand	Low	–	59-72°	Full-bodied, fruity English ale.
London Ale 1028	L	Wyeast	Low/Med	73-77%	60-72°	Bold and crisp with a rich mineral profile.
London Ale III 1318	L	Wyeast	High	71-75%	64-74°	Very light and fruity, with a soft, balanced palate.
London Ale WLP013	L	White Labs	Medium	67-75%	66-71°	Dry malty ale yeast for pales, bitters and stouts.
London ESB Ale 1968	L	Wyeast	High	67-71%	64-72°	Rich, malty character with balanced fruitiness.
London Fog Ale WLP066	L	White Labs	Low/Med	75-82%	64-72°	Produces a medium ester profile similar to WLP008 East Coast Ale Yeast. It leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel.
M15 Empire Ale	D	Mangrove Jack’s	Med/High	70-75%	64-72°	A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavours.
Melbourne Ale WLP059	L	White Labs	Medium	74-78%	73-73°	A yeast isolated from Australia in the early 1900s, it is a clean fermenting strain well suited for many American and English beer styles.
Muntons Premium Gold	D	Muntons	High	High	57-77°	Clean balanced ale yeast for 100% malt recipies.
Muntons Standard Yeast	D	Muntons	High	High	57-77°	Clean well balanced ale yeast.
Northwest Ale 1332	L	Wyeast	High	67-71%	65-75°	Malty, mildly fruity, good depth and complexity.
Old Sonoma Ale WLP076	L	White Labs	Medium	70-74%	66-70°	Neutral and versatile. Available May-June
Opshaug Kveik Ale WLP518	L	White Labs	Med/High	69-80%	77-95°	Clean fermenting yeast and has tolerated temperatures up to 95°F (35°C) while finishing fermentation within three to four days. The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales.
Pacific Ale WLP041	L	White Labs	High	65-70%	65-68°	A popular ale yeast from the Pacific Northwest.
Premium Bitter Ale WLP026	L	White Labs	Medium	70-75%	67-70°	Fermentation gives a mild but complex ester character. Ferments strong and dry and is good for high gravity beers.
Ringwood Ale 1187	L	Wyeast	High	68-72%	64-74°	A malty, complex profile that clears well.
SafAle S-04	D	Fermentis	High	75-75%	59-68°	English ale yeast that forms very compact sediment.
SafAle US-05	D	Fermentis	Medium	81-81%	64-82°	Clean with mild flavor for a wide range of styles.
Sigmund Kveik Ale WLP520	L	White Labs	Med/High	75-83%	72-98°	Sigmund is a Kveik strain shared by Sigmund Gjernes from Voss, Norway. Also known as Voss Kveik, this strain can produce earthy-like flavors with a touch of orange peel aromas.
Southwold Ale WLP025	L	White Labs	Medium	68-75%	66-69°	This yeast produces complex fruit, citrus, and spice flavors. Great for British-style bitters and pale ales. A slight sulfur note is produced during fermentation but disappears with aging.
Stranda Kveik Ale WLP519	L	White Labs	Med/High	75-85%	72-98°	Considered a “cleaner” Kveik strain, Stranda can also produce a wide range of beer styles over a large temperature gradient. Ideal for use when you have little to no temperature control of your fermentation.
Thames Valley Ale 1275	L	Wyeast	Low/Med	72-76%	62-72°	Clean, light malt character with low esters.
Thames Valley Ale II 1882-PC	L	Wyeast	High	72-78%	60-70°	Seasonal Availability. Produces crisp, dry beers with rich malt profile and moderate stone fruit esters.
Thames Valley Ale WLP030	L	White Labs	High	72-78%	–	Very flocculant strain for all things English. Great for porters, stouts, and bitters. Lower ester production than most English strains but creates a bigger mouthfeel than most cleaner strains.
West Coast Ale I (OYL-004)	L	Omega Yeast	Low/Med	73-80%	60-73°	Popularly called “Chico,” West Coast Ale I is a reliable, versatile and popular neutral foundation for displays of malts and hops.
West Coast Ale II (OYL-009)	L	Omega Yeast	Medium	72-76%	60-72°	West Coast Ale II is a consistent, well flocculating, well attenuating and easy clearing neutral strain.
West Coast Ale III (OYL-043)	L	Omega Yeast	Med/High	76-83%	65-68°	Neutral and versatile, this strain is low ester-producing with balanced flavor and aroma. Highly alcohol tolerant.
West Coast Ale IV (OYL-050)	L	Omega Yeast	Med/High	73-80%	62-74°	An easy to handle strain, this neutral-tasting, quick-and-good flocculator and highly productive top cropper has excellent attenuation.
West Yorkshire Ale 1469	L	Wyeast	High	67-71%	64-72°	Produces full chewy malt flavor and character. Expect moderate nutty and stone-fruit esters.
Whitbread Ale 1099	L	Wyeast	Med/High	68-72%	64-75°	A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale.
Whitbread Ale II WLP017	L	White Labs	High	67-73%	66-70°	Brittish style, slightly fruity with a hint of sulfur.

Name & Number	Type	Lab	Floc.	Atten.	Temp.	Description
A20 Citrus	L	Imperial Yeast	Low	74-78%	67-80°	Wild saccharomyces yeast strain known to produce huge citrus fruit ester profile.
All the Bretts (OYL-218)	L	Omega Yeast	Low	85-100%	68-85°	A blend of nearly every Brett in our collection.
American Farmhouse Blend WLP670	L	White Labs	Medium	Medium	68-72°	Consists of a traditional farmhouse strain and Brettanomyces.
Brett Blend #1 Where Da Funk? (OYL-210)	L	Omega Yeast	Very Low	78-88%	68-80°	Result in huge tropical fruit aromas that mingle well with fruity aroma hops.
Brett Blend #2 Bit O’ Funk (OYL-211)	L	Omega Yeast	Very Low	85-100%	68-80°	Contains the two Saccharomyces strains from Brett Blend #1 (OYL-210) for primary fermentation and is spiked with Brettanomyces bruxellensis
Brett Blend #3 Bring On Da Funk (OYL-212)	L	Omega Yeast	Very Low	85-100%	68-80°	Consists of two Saccharomyces strains, spiked with both Brettanomyces bruxellensis and Brettanomyces lambicus, plus two additional Brettanomyces isolates, plus two Brett isolates.
Brett Bruxellensis (OYL-202)	L	Omega Yeast	Low	85-%	70-85°	Contributes medium intensity with classic barnyard earthiness. Works best as a secondary yeast.
Brett Claussenii (OYL-201)	L	Omega Yeast	Low	85-%	70-85°	Offers the mildest funk, presenting leather and some pineapple. Not intended to be used as a primary fermentation yeast.
Brett Lambicus (OYL-203)	L	Omega Yeast	Low	85-%	70-85°	Dives in deep with horsey, spicy, cherry pie funk. Works best as a secondary yeast.
Brettanomyces Bruxellensis Trois	L	White Labs	Low	85-85%	70-85°	Produces a slightly tart beer with delicate characteristics of mango and pineapple.
Brettanomyces Bruxellensis Trois Vrai WLP648	L	White Labs	Low	85-85%	70-85°	It has a robust, complex sour character with aromas of pear.
C2C American Farmhouse (OYL-217)	L	Omega Yeast	Low	70-85%	68-80°	The blend results in a fast developing fruity and funky farmhouse ale.
F08 Sour Batch Kidz	L	Imperial Yeast	Low	80-95%	68-76°	An exclusive blend containing a low attenuating Belgian saison yeast, Lactobacillus, and three Brettanomyces yeast strains.
Flemish Ale Blend WLP665	L	White Labs	Low/Med	80-85%	68-80°	Creates a complex, dark stone fruit characteristic.
GB122: Berliner Blend	L	GigaYeast	–	89-89%	70-80°	A blend of neutral ale yeast and lactic acid bacteria. Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures.
GB124: Saison Sour	L	GigaYeast	–	78-78%	68-80°	Sour with fruity esters and black pepper.
GB144: Sweet Flemish Brett	L	GigaYeast	–	83-84%	68-75°	Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics.
GB150: Sour Cherry Funk	L	GigaYeast	–	51-89%	68-80°	Creates a tart beer with cherry esters and complex flavors.
Lacto. Brevis W25	L	Imperial Yeast	Low	–	85-100°	A strain of Lactobacillus brevis. It is extremely hop sensitive and therefore should only be used in worts without hops.
Lactobacillus Brevis WLP672	L	White Labs	Low	–	–	This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques.
Lactobacillus Delbrueckii WLP677	L	White Labs	Low	–	70-75°	This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze.
LalBrew Sourvisiae	D	Lallemand	High	76-82%	59-72°	Allows the brewer to ferment and sour the beer in one simple step, reducing cross-contamination risks, lowering costs, cutting total process time, and allowing brewers to obtain a consistent product.
LalBrew Verdant IPA	D	Lallemand	Medium	75-82%	64-77°	Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas.
LalBrew Wildbrew Philly Sour	D	Lallemand	High	74-82%	68-86°	WildBrew Philly Sour™ is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.
Marañón Canyon Wild Cacao WLP546	L	White Labs	Low	65-70%	65-75°	The fruity, phenolic, and wild-like characteristics of this strain make it an ideal choice for farmhouse and saison-style beers.
Northwest Farmhouse Brett (OYL-216)	L	Omega Yeast	Low	85-%	70-85°	Known for its wonderful white wine character and light funk, and develops its character rather quickly.
Pediococcus (OYL-606)	L	Omega Yeast	–	–	68-80°	This modestly hop tolerant Pedio strain produces a clean lactic tang over time. The strain can produce diacetyl so it is often paired with one or more Brett strains (to consume the diacetyl).
Pediococcus Damnosus WLP661	L	White Labs	Low	–	–	Perfect for use in any sour program, this is a cocci bacteria known for its souring capabilities through the production of lactic acid.
Sour Batch F08	L	Imperial Yeast	Low	80-95%	68-76°	This blend is great for emulating lambics, Flanders reds, sour farmhouse ales and any other brew you would like to funk up. Keep your IBU’s under 3 to allow the Lacto to work.
Suburban Brett W15	L	Imperial Yeast	Low	75-80%	64-74°	Suburban Brett really shines when used in wood barrels and will produce complex and balanced aromas of sour cherry, dried fruit and balanced by a unique tropical fruit profile.

Styles & Recipes

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Brewing Beer

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Tips & Troubleshooting

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Ingredients

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Equipment

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Resources

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Nanobrewing

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Homebrew Yeast Strains Chart

Amber Ales & Lagers

American Pale Ale

Belgian and French Farmhouse Ales

Belgian Lambic and Sour Ale

Belgian Strong and Abbey Ales

Belgian Wit Beer

Bock

Brown Ale

Cider and Perry

English and Scottish Strong Ale

English Bitter Mild and Pale Ale

European Amber Lager

European Dark Lager

European Pale Lager

German and Czech Pilsners

German Kölsch and Altbier

German Weiss and Weizen

Imperial Stout

India Pale Ale

Low- and Non-Alcohol Beer

Mead

Porter

Scottish Schilling and Irish Red Ale

Stout

Wild and Sour