Chop Wood, Carry Water

Commercial Ale Yeast Strains
Attenuation/Temperature Tolerance

British Ale Yeast Strains

• Wyeast

• Wyeast – 1026 – British Cask Ale
  Attenuation Range Med/High 75-78%
  Temperature Tolerance: 60-75°
  Produces nice malt profile with a hint of fruit.
• Wyeast – 1028 – London Ale
  Attenuation Range Low/Med 73-77%
  Temperature Tolerance: 60-72°
  Bold and crisp with a rich mineral profile.
• Wyeast – 1087 – Wyeast Ale Blend
  Attenuation Range High 71-75%
  Temperature Tolerance: 64-72°
  Blend of the best strains to provide quick starts.
• Wyeast – 1098 – British Ale
  Attenuation Range Medium: 73-75%
  Temperature Tolerance: 64-72°
  Ferments dry and crisp, slightly tart and fruity.
• Wyeast – 1099 Whitbread Ale
  Attenuation Range High 68-72%
  Temperature Tolerance: 64-74°
  Mildly malty and slightly fruity.
• Wyeast – 1187 – Ringwood Ale
  Attenuation Range High 67-71%
  Temperature Tolerance: 64-74°
  Malty, complex profile that clears well.
• Wyeast – 1275 – Thames Valley Ale
  Attenuation Range Medium 72-76%
  Temperature Tolerance: 62-72°
  Clean, light malt character with low esters.
• Wyeast – 1335 – British Ale II
  Attenuation Range High
  Temperature Tolerance: 73-75% 63-75°
  Malty flavor, crisp finish, clean, fairly dry.
• Wyeast – 1728 – Scottish Ale
  Attenuation Range High 69-73%
  Temperature Tolerance: 55-75°
  Suited for Scottish-style ales, high-gravity ales.
• Wyeast – 1768 – English Special Bitter
  Attenuation Range High 68-72%
  Temperature Tolerance: 64-72°
  Produces light fruit ethanol aroma with soft finish.
• Wyeast – 1882 – Thames Valley Ale II
  Attenuation Range High 73-77%
  Temperature Tolerance: 62-72°
  Slightly fruitier and maltier than 1275.
• Wyeast – 1968 – London ESB Ale
  Attenuation Range High 67-71%
  Temperature Tolerance: 64-72°
  Rich, malty character with balanced fruitiness.
• White Labs
• White Labs – WLP005 – British Ale
  Attenuation Range High 75-80%
  Temperature Tolerance: 68-75°
  English strain that produces malty beers.
• White Labs – WLP006 – Bedford British Ale
  Attenuation Range High: 72-80%
  Temperature Tolerance: 65-70°
  Good choice for most English style ales.
• White Labs – WLP023 – Burton Ale
  Attenuation Range Medium 65-75%
  Temperature Tolerance: 68-73°
  Subtle fruity flavors: apple, clover honey and pear.
• White Labs – WLP013 – London Ale
  Attenuation Range Medium 67-75%
  Temperature Tolerance: 66-71°
  Dry malty ale yeast for pales, bitters and stouts.
• White Labs – WLP028 – Edinburgh Ale
  Attenuation Range Medium 70-75%
  Temperature Tolerance: 65-70°
  Malty, strong Scottish ales.
• White Labs – WLP022 – Essex Ale Yeast
  Attenuation Range Med/High 71-76%
  Temperature Tolerance: 66-70°
  Drier finish than many British ale yeasts
• White Labs – WLP017 – Whitbread Ale
  Attenuation Range Medium 67-73%
  Temperature Tolerance: 66-70°
  British style, slightly fruity with a hint of sulfur.
• White Labs – WLP002 – English Ale
  Attenuation Range Med/High 70-75%
  Temperature Tolerance: 68-73°
  Very clear with some residual sweetness.
• Danstar
• Danstar – Windsor D
  Attenuation Range Medium
  Temperature Tolerance: 64-70°
  Full-bodied, fruity English ale.
• Coopers – Homebrew Yeast D
  Attenuation Range High
  Temperature Tolerance: 68-80°
  Clean, round flavor profile.
• Siebel Inst. – BRY 264 – English Ale
  Attenuation Range Medium High
  Temperature Tolerance: 59-68°
  Clean ale with slightly nutty and estery character.
• Muntons – Premium Gold D
  Attenuation Range High
  Temperature Tolerance: 57-77°
  Clean balanced ale yeast for 100% malt recipies.
• Muntons – Standard Yeast D
  Attenuation Range High
  Temperature Tolerance: 57-77°
  Clean well balanced ale yeast.
• Safale S-04 D Fermentis
  Attenuation Range High 79%
  Temperature Tolerance: 59-75°
  English ale yeast that forms very compact sediment.

 

American Ale Yeast Strains

 

• Wyeast
• Wyeast – American Ale 1056
  Attenuation Range: Low/Med 73-77%
  Temperature Tolerance: 60-72°
  Well balanced. Ferments dry, finishes soft
• Wyeast – Wyeast Ale Blend 1087
  Attenuation Level: 71-75%
  Temperature Tolerance: 64-72°
  A blend of the best strains to provide quick starts.
• Wyeast – Ringwood Ale 1187
  Attenuation Level:  67-71%
  Temperature Tolerance: 64-74°
  A malty, complex profile that clears well
• Wyeast  – American Ale II 1272
  Attenuation Level: High 72-76%
  Temperature Tolerance: 60-72°
  Slightly nutty, soft, clean and tart finish
• Wyeast – Northwest Ale 1332
  Attenuation Level: High
  Temperature Tolerance: 67-71% 65-75°
  Malty, mildly fruity, good depth and complexity
• Wyeast – Canadian/Belgian Style 3864
  Attenuation Level: Medium 75-79%
  Temperature Tolerance: 65-80°
  Mild phenolics and low ester profile with tart finish
• White Labs
• White Labs – California Ale WLP001
  Attenuation Level: Medium 67-74%
  Temperature Tolerance: 65-70°
  Clean flavors accentuate hops; very versatile
• White Labs – East Coast Ale WLP008
  Attenuation Level: Low/Med 70-75%
  Temperature Tolerance: 68-73°
  Very clean and low esters
• White Labs  – Blend WLP010
  Attenuation Range: Medium 75-80%
  Temperature Tolerance: 65-70°
  Blend of WLP001, WLP002, WLP004 & WLP810
• White Labs – Pacific Ale WLP041
  Attenuation Level: Medium 65-70%
  Temperature Tolerance: 65-68°
  A popular ale yeast from the Pacific Northwest
• White Labs – California Ale V WLP051
  Attenuation Level: Med/High 70-75%
  Temparature Tolerance: 66-70°
  Produces a fruity, full-bodied beer
• White Labs – American Ale Yeast Blend WLP060
  Attenuation Level: Medium 72-80%
  Temperature Tolerance: 68-73°
  Blend celebrates the strengths of California ale strains
• White Labs – San Francisco Lager WLP810
  Attenuation Level: High 65-70%
  Temperature Tolerance: 58-65°
  For “California Common” type beer
• Coopers – Coopers Homebrew Yeast Dry
  Attenuation Level: High
  Temperature Tolerance: 68-80°
  Clean, round flavor profile
• Fermentis – Fermentis US 56 Dry
  Attenuation Level: Medium 77%
  Temperature Tolerance: 59-75°
  Clean with mild flavor for a wide range of styles
• Fermentis – Safbrew T-58 Dry
  Attenuation Level 75%
  Temperature Tolerance: 59-75°
  Develops estery and somewhat peppery spiceyness
• Muntons – Muntons Premium Gold Dry
  Attenuation Level: High
  Temperature Tolerance: 57-77°
  Clean balanced ale yeast for 100% malt recipies
• Muntons – Muntons Standard Yeast Dry
  Attenuation Level: High
  Temperature Tolerance: 57-77°
  Clean well balanced ale yeast

 

Wheat Beer Yeast Strains

 

• Wyeast

• Wyeast – Bavarian Wheat 3056
  Attenuation Level: Medium 73-77%
  Temperature Tolerance: 64-74°
  Produces mildly estery and phenolic wheat beers
• Wyeast – Weihenstephan Weizen 3068
  Attenuation Level: Low 73-77%
  Temperature Tolerance: 64-75°
  A unique, rich and spicy weizen character
• Wyeast – German Wheat 3333
  Attenuation Level: 73-77%
  Temperature Tolerance: 63-75°
  Sharp, tart crispness, fruity, sherry-like palate
• Wyeast-  Forbidden Fruit Yeast 3463
  Attenuation Level: Low 73-77%
  Temperature Tolerance: 63-76°
  Phenolic profile, subdued fruitiness
• Wyeast – Belgian Ardennes 3522
  Attenuation Level: High 72-76%
  Temperature Range: 65-85°
  Mild fruitiness with complex spicy character
• Wyeast – Bavarian Wheat 3638
  Attenuation Level: Low 70-76%
  Temperature Tolerance: 64-75°
  Balance banana esters w/ apple and plum esters
• Wyeast – Belgian Wheat 3942
  Attenuation Level: Medium 72-76%
  Temperature Tolerance: 64-74°
  Apple and plum like nose with dry finish
• Wyeast – Belgian Witbier 3944
  Attenuation Level: Medium 72-76%
  Temperature Tolerance: 60-75°
  Alcohol tolerant, with tart, slight phenolic profile
• White Labs
• White Labs – Hefeweizen Ale WLP300
  Attenuation Level: Low/Med 72-76%
  Temperature Tolerance: 68-72°
  Produces banana and clove nose
• White Labs – American Hefeweizen Ale WLP320
  Attenuation Level: Low 70-75%
  Temperature Tolerance: 65-69°
  Produces a slight amount of banana and clove notes
• White Labs – Hefeweizen IV Ale WLP380
  Attenuation Level: Low 73-80%
  Temperature Tolerance: 66-70°
  Crisp, large clove and phenolic aroma and flavor
• White Labs – Belgian Wit Ale WLP400
  Attenuation Level: Low/Med 74-78%
  Temperature Tolerance: 67-74°
  Slightly phenolic and tart
• White Labs – Belgian Wit II Ale WLP410
  Attenuation Level: Low/Med 70-75%
  Temperature Tolerance: 67-74°
  Spicier, sweeter, and less phenolic than WLP400
• White Labs – Bavarian Weizen Ale WLP351
  Attenuation Level: Low 73-77%
  Temperature Tolerance: 66-70°
  Moderately high, spicy phenolic overtones of cloves
• White Labs – American Wheat 1010
  Attenuation Level: Low 74-78%
  Temperature Tolerance: 58-74°
  Produces a dry, slightly tart, crisp beer
• Brewferm – Brewferm Blanche Dry
  Attenuation Level: Low
  Temperature Tolerance: High 64-73°
  Ferments clean with little or no sulphur
• Brewferm – Brewferm Lager Dry (Lager)
  Attenuation Level: High
  Temperature Range: 50-59°
  Develops Witbeer aromas like banana and clove

 

Scottish Ale Yeast

 

• Wyeast

• Wyeast – British Cask Ale 1026
  Attenuation Level: Med/High 75-78%
  Temperature Tolerance: 60-75°
  Produces nice malt profile with a hint of fruit
• Wyeast – London Ale 1028
  Attenuation Level: 73-77%
  Temperature Tolerance: 60-72°
  Bold and crisp with a rich mineral profile
• Wyeast – Wyeast Ale Blend 1087
  Attenuation Level: 71-75%
  Temperature Tolerance: 64-72°
  A blend of the best strains to provide quick starts
• Wyeast – British Ale 1098
  Attenuation Level: Medium 73-75%
  Temperature Tolerance: 64-72°
  Ferments dry and crisp, slightly tart and fruity
• Wyeast – Whitbread Ale 1099
  Attenuation Level: 68-72%
  Temprature Tolerance: 64-74°
  Mildly malty and slightly fruity
• Wyeast – Ringwood Ale 1187
  Attenuation Level: 67-71%
  Temperature Tolerance: 64-74°
  A malty, complex profile that clears well
• Wyeast – British Ale II 1335
  Attenuation Level: 73-75%
  Temperature Tolerance: 63-75°
  Malty flavor, crisp finish, clean, fairly dry
• Wyeast – Thames Valley Ale 1275
  Attenuation Level: 72-76%
  Temperature Tolerance: 62-72°
  Clean, light malt character with low esters
• Wyeast – Scottish Ale 1728
  Attenuation Level: 69-73%
  Temperature Tolerance: 55-75°
  Suited for Scottish-style ales, high-gravity ales
• Wyeast – English Special Bitter 1768
  Attenuation Level: 68-72%
  Temperature Tolerance: 64-72°
  Produces light fruit ethanol aroma with soft finish
• Wyeast – Thames Valley Ale II 1882
  Attenuation Level: 73-77%
  Temperature Tolerance: 62-72°
  Slightly fruitier and maltier than 1275
• Wyeast – London ESB Ale 1968
  Attenuation Level: 67-71%
  Temperature Tolerance: 64-72°
  Rich, malty character with balanced fruitiness
• White Labs
• White Labs – English Ale WLP002
  Attenuation Level: Med/High 70-75%
  Temperature Tolerance: 68-73°
  Very clear with some residual sweetness
• White Labs – Bedford British Ale WLP006
  Attenuation Level: High 72-80%
  Temperature Tolerance: 65-70°
  Good choice for most English style ales
• White Labs – British Ale WLP005
  Attenuation Level: High 75-80%
  Temperature Tolerance: 68-75°
  English strain that produces malty beers
• White Labs – London Ale WLP013
  Attenuation Level: 67-75%
  Temperature Tolerance: 66-71°
  Dry malty ale yeast for pales, bitters and stouts
• White Labs – Whitbread Ale WLP017
  Attenuation Level: 67-73%
  Temperature Tolerance: 66-70°
  British style, slightly fruity with a hint of sulfur
• White Labs – Essex Ale Yeast WLP022
  Attenuation Level: 71-76%
  Temperature Tolerance: 66-70°
  Drier finish than many British ale yeasts
• White Labs – Burton Ale WLP023
  Attenuation Level: Medium 65-75%
  Temperature Tolerance: 68-73°
  Subtle fruity flavors: apple, clover honey and pear
• White Labs – Edinburgh Ale WLP028
  Attenuation Level: Medium 70-75%
  Temperature Tolerance: 65-70°
  Malty, strong Scottish ales
• Coopers – Coopers Homebrew Yeast Dry
  Attenuation Level: High
  Temperature Tolerance: 68-80°
  Clean, round flavor profile
• Muntons – Muntons Premium Gold Dry
  Attenuation Level: High
  Temprature Tolerance: 57-77°
  Clean balanced ale yeast for 100% malt recipes
• Muntons – Muntons Standard Yeast Dry
  Attenuation Level: High
  Temperature Range: 57-77°
  Clean well balanced ale yeast
• Fermentis – Safale S-04 Dry
  Attenuation Level: High 79%
  Temperature Range: 59-75°
  English ale yeast that forms very compact sediment
• Danstar – Windsor Dry
  Attenuation Level: Low
  Temperature Tolerance: 64-70°
  Full-bodied, fruity English ale

 

Barleywine and Imperial Stout Yeast

 

• Wyeast

• Wyeast – American Ale 1056
  Attenuation Level: 73-77%
  Temperature Tolerance: 60-72°
  Well balanced. Ferments dry, finishes soft
• White Labs
• White Labs – California Ale WLP001
  Attenuation Level: 67-74%
  Temperature Tolerance: 65-70°
  Clean flavors accentuate hops; very versatile
• White Labs – Dry English Ale WLP007
  Attenuation Level: 70-80%
  Temperature Tolerance: 65-70°
  Good for high gravity ales with no residuals
• White Labs – East Coast Ale WLP008
  Attenuation 70-75% 68-73° Very clean and low esters
• White Labs – 10th Anniversary Blend WLP010
  Attenuation Level: 75-80%
  Temperature Tolerance: 65-70°
  Blend of WLP001, WLP002, WLP004 & WLP810
• White Labs – California Ale V WLP051
  Attenuation Level: 70-75%
  Temperature Tolerance: 66-70°
  Produces a fruity, full-bodied beer
• White Labs – American Ale Yeast Blend WLP060
  Attenuation Level: 72-80%
  Temperature Tolerance: 68-73°
  Blend celebrates the strengths of California ale strains
• White Labs – Super High Gravity WLP099 – * Scotch Ale *
  Attenuation Level: <80%
  Temperature Tolerance: 69-74°
  High gravity yeast, ferments up to 25% alcohol
• Fermentis – Fermentis US 56 Dry
  Attenuation Level: 77%
  Temperature Tolerance: 59-75°
  Clean with mild flavor for a wide range of styles
• Fermentis – Safbrew S-33 Dry  * Scotch Ale *
  Attenuation Level: 75%
  Temperature Range: 59-75°
  Versatile strain that can perform in beers up to 11.5% ABV
• Danstar – Windsor Dry
  Attenuation Level: Medium
  Temperature Tolerance: 64-70°
  Full-bodied, fruity English ale