Yeast for Wine and Beer

Yeast is responsible for over 50% of your beer's flavour profile. It only stands to reason that the style of yeast you choose is very important. Make sure you use high quality fresh yeast and plenty of it. Use two 5 gram packets for an ordinary low gravity beer and four packets for a high gravity beer. It is better to rehydrate dry yeast in 1/2 cup of warm water (40° to 43° C.) for 15 minutes before adding it to your wort. If you are using liquid yeast you should make a starter . Liquid yeast is lab cultured and usually more pure than dry yeast which is made in factories. You have much more variety with liquid yeast but dry yeast is a lot easier to use. Our advice is if you want to make the best beer possible use liquid yeast, if simplicity is what you are after go for a high quality dry yeast.

We have list below of a selection of yeast that we recommend. We stock all of the dry yeast and many of the popular liquid yeasts included in this list. If we do not have the liquid yeast in stock that you want, we will be happy to order it for you. This will usually take about 10 days.

DRY YEAST

Coopers Ale Yeast:
Good to very good reputation. The Coopers is quite fruity fermented at 65°F. It's not phenolic at all and all the flavor is a very clean fruitiness.

Nottingham:
Saccharomyces cerevisiae The Nottingham strain was selected for its highly flocculant (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14°C (57°F), allow this strain to brew lager-style beer. Recommended 14° to 21°C (57° to 70°F) fermentation temperature range.

Windsor:
Saccharomyces cerevisiae Danstar Windsor ale yeast originates in England. This yeast produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. These are usually described as full-bodied, fruity English ales. Depending on the substrate, the Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended 17° to 21°C (64° to 70°F) fermentation temperature range.

Manchester:
Saccharomyces cerevisiae The Manchester strain shows sensory contribution in the tradition of an old English style beer. It produces a very complex, woody and full-bodied ale when fermented at warm temperatures. Medium attenuation similar to the London. Recommended 17° to 21°C (64° to 70°F) fermentation temperature range.

London:
Saccharomyces cerevisiae Produces a beer which is clean and well balanced. Fermentation trials demonstrate attenuation falling midway between the Nottingham and the Windsor strains. Some secondary and tertiary sensory contributions are observed from the London strain. Recommended 17° to 21°C (64° to 70°F) fermentation temperature range.

Wyeast Laboratories Liquid Yeast

Ale Yeast

1007 German Ale:
Ferments dry and crisp leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55 F. Flocculation low; apparent attenuation: 73 - 77 %.(55° - 66° F)

1028 London Ale:
Rich, minerally profile, bold and crisp, with some diacetyl production. Flocculation - medium; apparent attenuation: 73 - 77%. (60° - 72° F)

1056 American Ale:
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and clean, and is very well balanced. Flocculation - low to medium; apparent attenuation: 73 - 77%. (60 - 72o F)

1084 Irish Ale:
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full bodied. Flocculation - medium; apparent attenuation: 71 75%. (62 - 72° F)

1087 Wyeast Ale Blend:
A blend of the best ale strains to provide quick starts, good flavor and good flocculation. Apparent attenuation: 71 - 75%. (64 - 72° F)

1098 British Ale:
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well balanced. Ferments well down to 65 F. Flocculation - medium; apparent attenuation: 73 - 75%. (64 - 72° F)

1214 Belgian Abbey:
Abbey - style top fermenting yeast suitable for high gravity beers. Estery. Flocculation - medium; apparent attenuation: 72 - 76 %. (58 - 68° F)

1272 American Ale II:
Fruitier and more flocculate than 1056. Slightly nutty, soft, clean, slightly tart finish. Flocculation - high; apparent attenuation: 72 - 76%. (60 - 72° F)

1275 Thames Valley Ale:
Produces classic British bitters. Rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced. Flocculation - medium; apparent attenuation: 72 - 76%. (60 - 72° F)

1318 London Ale III:
From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. Flocculation - high; apparent attenuation: 71 - 75 %. (64 - 74° F)

1335 British Ale II:
Typical of British and Canadian ale fermentation profile with good flocculation and malty flavor characteristics, crisp finish, clean, fairly dry. Flocculation - high, apparent attenuation: 73 - 76%. (63 - 75° F)

1338 European Ale:
From Wissenschaftliche in Munich. Full - bodied, complex strain finishing very malty. Produces a dense rocky head during fermentation. Flocculation - high; apparent attenuation: 67 - 71%. (60 - 72° F)

1388 Belgian Strong Ale:
Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry tart finish. Flocculation - low; apparent attenuation: 73 - 77%. (65 - 75° F) 1728 Scottish Ale: Ideally suited for Scottish - style ales, and high gravity ales of all types. Flocculation - high; apparent attenuation: 69 - 73%. (55 - 70° F )

1742 Swedish Ale:
Stark beer Nordic style yeast of Scandinavian origin. Floral nose, malty finish. Flocculation - medium apparent attenuation: 68 - 72%. (69 - 73° F) AKA 1187

1762 Belgian Abbey II:
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish. Flocculation - medium; apparent attenuation: 73 - 77%. (65 - 75° F)

1968 London ESB:
Highly flocculate top-fermenting strain with rich malty character and balanced fruitiness. This strain is so flocculent that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales. Flocculation - high; apparent attenuation: 67 - 71%. (64 - 72° F)

2565 Kolsch:
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness and a crisp finish. Ferments well at moderate temperatures. Flocculation - low; apparent attenuation: 73 - 77%. (56 - 64° F)

3278 Belgian Lambic Blend:
Belgian lambic style yeast with lactic bacteria. Rich earthy aroma and acidic finish. Suitable for gueze, fruit beers and faro. Flocculation - low to medium; apparent attenuation: 65 - 75% (63 - 75° F)

LAGER YEAST

2007 Pilsen Lager:
A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Flocculation - medium; apparent attenuation: 71 - 75%. (48 - 56° F)

2035 American Lager:
Not a pilsner strain. Bold, complex and aromatic, producing slight diacetyl. Flocculation - medium; apparent attenuation: 73 - 77%. (48 - 58° F)

2042 Danish Lager:
Rich dortmund - style, crisp, dry finish. Soft profile accentuates hop characteristics. Flocculation - low; apparent attenuation: 73 - 77%. (46 - 56°F)

2112 California Lager:
Particularly suited for producing 19th century-style West coast beers. Retains lager characteristics at temperatures up to 65°F, and produces malty, brilliantly-clear beers. Flocculation - high; apparent attenuation 67 - 71%. (58 - 68° F)

2124 Bohemian Lager:
A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners. Flocculation - medium; apparent attenuation 69 - 73%. (46 - 54° F)

2206 Bavarian Lager:
Used by many German breweries to produce rich, full-bodied, malty beers. Flocculation - medium; apparent attenuation 73-77% (48 - 58 ° F).

2247 Danish Lager II:
Clean dry flavor profile often used in aggressively hopped pilsner. Clean, very mild flavor, slight sulfur production, dry finish. Flocculation - high, apparent attenuation 73 - 77% (46 - 56° F).

2272 North American Lager:
Traditional culture of North American and Canadian lagers and light pilsners. Has a malty finish. Flocculation - high; apparent attenuation 70 - 76% (48 - 56° F).

2278 Czech Pils:
Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and bock beers. Sulfur produced during fermentation dissipates with conditioning. Flocculation - medium to high; apparent attenuation 70 - 74% (48 - 64° F).

2308 Munich Lager:
A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Flocculation - medium; apparent attenuation 73 - 77% (48 - 56° F).

2178 Wyeast Lager Blend:
A blend of the Brewer's ChoiceTM lager strains for the most complex flavor profiles. Apparent attenuation 71 - 75% (48 - 56° F).

WHEAT YEAST

3068 Weihenstephen Weizen:
Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68° F. Flocculation - low; apparent attenuation 73 - 77% (64 - 75° F).

3056 Bavarian Wheat:
Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. Flocculation - medium; apparent attenuation 73 - 77% (64 - 70° F).

3333 German Wheat:
Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate. Flocculation - high; apparent attenuation 70 - 76% (63 - 75° F).

3787 Trappist:
Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate. Flocculation - medium; apparent attenuation 75 - 80% (64 - 78° F).

3942 Belgian Wheat:
Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish. Flocculation - medium; apparent attenuation 72 - 76% (64 - 74° F).

3944 Belgian Witbier:
A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant. Flocculation - medium; apparent attenuation 72 - 76%
(60 - 75° F).

YEAST BLENDS

1087 Wyeast Ale Blend:
A blend of the best ale strains to provide quick starts, good flavor and good flocculation. Apparent attenuation: 71 - 75%. (64 - 72° F)

2178 Wyeast Lager Blend:
A blend of the Brewer's ChoiceTM lager strains for the most complex flavor profiles. Apparent attenuation 71 - 75% (48 - 56° F).

WINE YEAST

3021 Prisse de Mousse:
Institute Pasteur champagne yeast race bayanus. Crisp and dry, ideal for sparkling and still white wines and fruit wines. Low foaming, excellent barrel fermentation, good flocculation characteristics. Ferments well at low (55 - 65 F) temperatures. Can be used for high-gravity beers. Attenuation - high.

3028 French (Bordeaux) Wine:
Ideally suited for red and white wines which mature rapidly or bigger reds requiring aging. Moderate foaming, low sulfur production over a wide temperature range. Enhances the fruity characteristics of most wines. Attenuation - medium.

4007 Malo-lactic Culture for Wine Making:
Leuconostoc oenos blend isolated from western Oregon wineries. Includes strains Ey2d and Er1a. Excellent for high acid wines and low pH. Softens wines by converting harsh malic acid to milder lactic acid. Can be added to juice any time after the onset of yeast fermentation when sulfur dioxide is less than 15 ppm ( 55 - 75° F ).

MEAD YEAST

3184 Sweet Mead:
Top-fermenting yeast which leaves residual sugar after fermentation. Needs nutrient added to mead. Attenuation - high (65 - 75° F).

3632 Dry Mead.
Classic mead yeast for a dry finish. Low-foaming with little or no sulfur production. Attenuation - high (55 - 75° F). SAKE: 3134 Sake: For use in conjunction with koji in the production of a wide variety of Asian jius (rice- based beverages). Full-bodied profile with true sake character
(65 - 75° F)