You Can't Do It Without Yeast
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 (40º to 43º 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 65ºF. It's not phenolic at all and all
the flavor is a very clean fruitiness.
Glenbrew Special Ale Yeast:
Specially designed for use in "all malt" beers.
Contains a special enzyme to obtain extremely low terminal
gravities.
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
%.(55º - 66º F)
1028 London Ale:
Rich, minerally profile, bold and crisp, with some diacetyl
production. Flocculation - medium; apparent attenuation:
73 - 77%. (60º - 72º 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 - 72º 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 - 72º 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 - 72º
F)
1214 Belgian Abbey:
Abbey - style top fermenting yeast suitable for high gravity
beers. Estery. Flocculation - medium; apparent attenuation:
72 - 76 %. (58 - 68º 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 - 72º 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 - 72º 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 - 74º
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 - 75º 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 - 72º 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 - 75º
F) 1728 Scottish Ale: Ideally suited for Scottish
- style ales, and high gravity ales of all types. Flocculation
- high; apparent attenuation: 69 - 73%. (55 - 70º
F )
1742 Swedish Ale:
Stark beer Nordic style yeast of Scandinavian origin. Floral
nose, malty finish. Flocculation - medium apparent attenuation:
68 - 72%. (69 - 73º 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 - 75º
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 - 72º 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 - 64º
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 - 75º 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 - 56º F)
2035 American Lager:
Not a pilsner strain. Bold, complex and aromatic, producing
slight diacetyl. Flocculation - medium; apparent attenuation:
73 - 77%. (48 - 58º F)
2042 Danish Lager:
Rich dortmund - style, crisp, dry finish. Soft profile accentuates
hop characteristics. Flocculation - low; apparent attenuation:
73 - 77%. (46 - 56ºF)
2112 California Lager:
Particularly suited for producing 19th century-style West
coast beers. Retains lager characteristics at temperatures
up to 65ºF, and produces malty, brilliantly-clear beers.
Flocculation - high; apparent attenuation 67 - 71%. (58
- 68º 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
- 54º F)
2206 Bavarian Lager:
Used by many German breweries to produce rich, full-bodied,
malty beers. Flocculation - medium; apparent attenuation
73-77% (48 - 58 º 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 - 56º 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 - 56º 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 - 64º 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 - 56º 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
- 56º 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
68º F. Flocculation - low; apparent attenuation 73
- 77% (64 - 75º 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 - 70º 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 - 75º 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 - 78º
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 - 74º
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 - 75º 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 - 72º 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
- 56º 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 - 75º F ).
MEAD YEAST
3184 Sweet Mead:
Top-fermenting yeast which leaves residual sugar after fermentation.
Needs nutrient added to mead. Attenuation - high (65
- 75º F).
3632 Dry Mead.
Classic mead yeast for a dry finish. Low-foaming with little
or no sulfur production. Attenuation - high (55 -
75º 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 - 75º F)
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