Wyeast Fact Sheet

All Wyeast strains now come with nutrient packet. This includes the new advanced cultures; 1968, 1728, 2565, 2278, 3068, 3944, & 3278. These new cultures are provided for experienced brewers.

YEAST CHARACTERISTICS

Some yeast strains are more active and vigorous than others. Lager Strains in particular do not show as much activity on the surface as many of the Ale strains. We provide an adequate quantity of yeast to complete fermentation with varying amounts of lag time depending on the strain, freshness, handling, and temperature. If you find it too slow, make a starter as recommended on the package. In any event, a closed fermenter with an airlock is recommended.

TEMPERATURE

The slow onset of visible signs of fermentation can be improved by starting fermentation at 75 Deg. F until activity is evident, then moving to your desired fermentation temperature. A few degrees does make a significant difference without adversely affecting flavor. The normal temperature for Ale yeast range from 60 - 70 Deg. F. A few strains ferment well down to 55 Deg. F. 68 Deg. F is a good average. Lager strains normally ferment from 32 - 75 Deg. F. 50 - 55 Deg. F is customary for primary fermentation. A slow steady reduction to 32 Deg. F during secondary fermentation typically works well. The fermentation rate is directly related to temperature. The lower the temperature, the slower fermentation commences. Fluctuations in temperature such as cooling and warming from night to day can adversely affect yeast performance.

ATTENUATION

Apparent attenuation of yeast normally ranges from 67 - 77%. The attenuation is determined by the composition of the wort or juice and the yeast strain used. Each yeast strain ferments different sugars to varying degrees, resulting in higher or lower final gravities. This will affect the residual sweetness and body.

FLOCCULATION

All brewing yeast flocculate. This degree and type of flocculation varies for different yeast. Some strains clump in to very large flocculate. Some floc very little into a more granular consistency. Most yeast strains clump and flocculate to a moderate degree.

pH RANGES

Typical pH range for yeast fermentation begins at about 5.1 and optimally 4.8. During the course of fermentation the pH reduces to typically 3.9 - 4.1 and as low as 3.1 in some wines.

ALCOHOL TOLERANCES

The alcohol tolerance for most brewing yeast is at least 8%. Barley wines to 12% can be produces by most Ale strains. Pitching rates need to be increased proportionally to higher gravities. Alternately, Champagne and Wine yeast can be used for high gravities sometimes reaching alcohols to 18%.


Choosing Your Yeast

One of the most common questions we encounter is: "Which yeast should I use for my ...?" Making the right choice can be critical, so we've made some suggestions. Keep in mind, however, that a lot of factors (choice of malt & hops, water type, fermentation temperatures, etc.) can effect the beer's flavor - yeast is only one part of the picture - although we think it's a crucial part. (Suggestions are in order of preference.)

The following beer descriptions are taken from the American Homebrewers Association National Homebrew Competition Guidelines (with some adjustments).

Ales - Top - fermented Beers

English - style Pale Ale, Bitters: Low to medium maltiness, high hop bitterness, low to medium diacetyl OK, Fruitiness/esters OK (or even "highly desirable"). Wyeast 1028, 1098, 1968.

American - style Pale Ale: Generally drier than British pale ales; high hop bitterness; high hop aroma. Low diacetyl OK. Fruity/estery. Wyeast 1056, 1028, 1338.

Brown Ale/Mild: Low bitterness; sweet and malty. Low esters; low diacetyl OK. Light to medium body. Wyeast 1028, 1338, 1084.

Scottish Ale: Low bitterness; medium to high maltiness. Medium body. low diacetyl OK. Wyeast 1728, 1056, 1084.

Scottish Strong Ale: Medium to full body; very malty. Low bitterness. Medium to high diacetyl. High alcohol. Wyeast 1728, 1056.

English Strong Ale: Medium to full body; malty; medium to high bitterness. fruitiness/esters high. Low diacetyl OK. High alcohol. Wyeast 1968, 1028, 1098.

Porter: Medium to full body; low to medium sweetness; medium to high bitterness; fruitiness/esters high. Low diacetyl OK. Wyeast 1084, 1028, 1056.

Dry Stout: Medium to full body. Medium to high bitterness. Sweet maltiness. No hop flavor or aroma. Diacetyl low to medium. Alcohol low to medium. Wyeast 1084, 1007, 1028.

Sweet Stout: Medium to full body. Low bitterness. No hop flavor or aroma. Low to medium alcohol. Low diacetyl OK. Wyeast 1968, 1338, 1056.

Imperial Stout: Malty. Fruitiness/esters OK. High hop bitterness and flavor. Full body; high alcohol. Wyeast 1084, 1056, 1728.

Barley Wine: Malty sweet. Fruity/estery. Medium to full body. Very high alcohol. Low to medium diacetyl OK. Wyeast 1728, 1084, 1056.

Dusseldorf - style Altbier: Light to medium body; medium to high bitterness. Low hop flavor. Low fruitiness and esters. Wyeast 1007, 1338, 1056.

Kolschbier: Light to medium body; dry. Medium bitterness; low hop flavor and aroma. Wyeast 2565, 1007, 1338.

Lager - Bottom - Fermented Beers

Bohemian Pilsner: Light to medium body. Medium to high bitterness; low to medium hop flavor; high hop aroma. Low to medium maltiness. Low diacetyl OK. No fruitiness/esters. Wyeast 2124, 2007, 2278.

German Pilsner: Light to medium body. Dry. Bitter. Medium to high hop flavor and aroma. Very low diacetyl OK. No fruitiness/esters. Wyeast 2007, 2124, 2308.

American Pilsner: Light body. Low to medium bitterness; low to medium hop aroma. No fruitiness/esters or diacetyl. Wyeast 2035, 2007, 2278.

German Light Lager (Helles): Medium maltiness. Low bitterness. Hop flavor and aroma. Low diacetyl OK. No fruitiness/esters. Wyeast 2308, 2206, 2035.

Dortmund/Export: Medium body. Medium maltiness. Medium bitterness. Hop flavor and aroma. No fruitiness/esters or diacetyl. Wyeast 2206, 2308, 2035.

Vienna/Oktoberfest/MŠrzenbier: Malty sweetness; medium body. Low to medium bitterness. Low hop flavor and aroma. No fruitiness/esters or diacetyl. Wyeast 2206, 2278, 2308.

Bavarian Dark (Dunkel): Medium body. Medium bitterness. Low diacetyl OK. No fruitiness/esters. Wyeast 2206, 2308.

Bock/Doppelbock: Full body. Malty. Low bitterness. Low diacetyl OK. No fruitiness/esters. Medium to high alcohol. Wyeast 2124, 2278, 2007.

California Common Beer: Medium body; medium to high hop bitterness and flavor. Fruitiness/esters low. Wyeast 2112.

Wheat Beers

American Wheat: Light to medium body. Low to medium bitterness. Some malt and hop aroma. Low to medium fruitiness/esters. Low diacetyl OK. Wyeast 1007, 1056.

Bavarian Weizenbier: Light to medium body. fruity/estery/phenolic. Low bitterness. Low hop flavor and aroma OK. No diacetyl. Distinctive clove/banana/vanilla aroma/flavor evident. Wyeast 3068, 3056.

Belgian Witbier: Low to medium bitterness. Low to medium body. Dry, tart. Low to medium esters. Some phenolic notes in aroma/flavor. Wyeast 3944.

Berliner Weisse: Light body. Dry. Sharp lactic sourness. Fruity and estery. Very low bitterness; no hop character. No diacetyl. Wyeast 3068 with sour mash or L bulgaricus.

Belgian Ales (dubbel, tripel, abbey, grand cru): Everything, all over the map. All marked by distinctive contributions from the yeast. Wyeast 1214, 3944.

Lambic: Sour, horsey. Fruity/estery. Can be phenolic. Wyeast 3278.


Brewer's Choice Yeast from Wyeast Labs
In foil pouch, complete with starter medium

Ales

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

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

1338 European ale yeast
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 Deg. F)

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

1056 American ale yeast
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 - 72 Deg. F)

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

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

Lagers

2007 Pilsen lager yeast
A classic American pilsner strain, sturdy and simple to use. Ferments dry and crisp. Flocculation - medium; apparent attenuation - 71 - 75%. (48 - 56 Deg. F)

2308 Munich lager yeast
A demanding strain, but capable of producing some of the finest lagers made. Very smooth, well - rounded and full - bodied. Flocculation - medium; apparent attenuation - 73 - 77%. (48 - 56 Deg. F)

2042 Danish lager yeast
Rich, crisp and dry. Soft, light profile which accentuates hop characteristics. Flocculation - low; apparent attenuation - 73 - 77%. (46 - 56 Deg. F)

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

2035 American lager yeast
Not a pilsner strain. Bold, complex and woody, producing a slight diacetyl. Flocculation - medium; apparent attenuation - 73 - 77%. (48 - 58 Deg. F)

2124 Bohemian lager yeast
A pilsner yeast from the Czech Republic. Ferments clean and malty, with rich residual sugar in full gravity pilsners. Flocculation - medium; apparent attenuation - 69 - 73%. (46 - 54 Deg. F)

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



Advanced Brewing Cultures from Wyeast
In foil pouch, complete with starter medium.

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

1728 Scottish ale yeast
Ideally suited for Scottish - style ales, and high - gravity ales of all types. Flocculation - high; apparent attenuation - 69 - 73%. (55 - 70 Deg. F)

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

2278 Czech Pils yeast
Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and bock beers. Sulfur produced during fermentation dissipates with conditioning. Flocculation - medium to high; apparent attenuation - 70 - 74%. (46 - 54 Deg. F)

3068 Weihenstepan Weizen yeast
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 Deg. F. Flocculation - low; apparent attenuation - 73 - 77% (64 - 70 Deg. F)

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

3944 Belgian Witbier yeast
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 - 68 Deg. F)

3278 Brettanomyces bruxellensis
Belgian lambic - style yeast with rich earthy aroma and acidic finish. Suitable for gueze, fruit beers and faro. Can be used in conjunction with a sour mash or lactic fermentation. Flocculation - low to medium; apparent attenuation variable. (65 - 75 Deg. F)


Vintners Choice Yeasts from Wyeast
Packaged like standard Brewers Choice yeasts, with a starter medium included.

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 flocculating characteristics. Ferments well at low (55 - 65 Deg. F) temperatures. Can be used for high - gravity beers.

3028 French (Bordeaux) wine yeast
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. (65 - 90 Deg. F)

3134 Sake yeast
For use in conjunction with koji in the production of a wide variety of Asian juis (rice - based beverages). Full - bodied profile true sake character.

3184 Sweet Mead yeast
Top - fermenting yeast which leaves residual sugar after fermentation. Needs nutrient added to mead.

3632 Dry Mead yeast
Classic mead yeast for a dry finish. Low - foaming with little or no sulfur production.

4007 Malo - lactic culture for winemaking
Leuconostoc oenos blend isolated from western Oregon wineries. Includes strains Ey2d and Erla. 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 Deg. F)


High - Volume Blends from Wyeast
These packages contain a higher volume of yeast (2.75 fl. oz. - 80 mls) for larger batches. The blends have been selected to insure a quick start, good flavor and good flocculation.

1087 Wyeast ale blend
Apparent attenuation - 71 - 75%. (64 - 68 Deg. F) 2178 Wyeast lager blend Apparent attenuation - 71 - 75%. (46 - 56 Deg. F)