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Current Seasonal Yeasts:

Wyeast:

1026 – British Cask Ale

A great choice for any cask conditioned British Ale. Produces nice malt profile with a hint of fruit. Finishes dry and slightly tart.

Origin: Britain
Flocculation: Medium-High
Attenuation: 74-77%
Temperature Range: 63-72F, 17-22C
Alcohol Tolerance: 10% ABV

Styles:
Extra Special/Strong Bitter (English Pale Ale)
Northern English Brown Ale
Special/Best/Premium Bitter
Standard/Ordinary Bitter

1882 – Thames Valley Ale II

This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.
Alc. Tolerance 10% ABV
Flocculation     high
Attenuation      72-78%
Temp. Range   60-70°F (15-21°C)
Styles:
Ordinary and Special Bitters
ESB, Northern English Brown
Robust Porter, Dry Stout
Foreign Extra Stout

3739 – Flanders Golden Ale

This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. 3739-PC is a robust & versatile strain that performs nicely in a broad range of Belgian styles.
Alc. Tolerance 12% ABV
Flocculation     medium – low
Attenuation      74-78%
Temp. Range   64-80°F (18-27°C)
Styles:
Belgian Pale Ale
Belgian Specialty Ale
Belgian Dubbel
Triple and Quad
Belgian Strong Golden and Dark Ales
Belgian Blonde Ale

3822 – Belgian Dark Strong

Spicy, phenolic, and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer.

Origin: Ingelmunster, Belgium
Flocculation: Medium
Attenuation: 74-79%
Temperature Range: 65-80F, 18-27C
Alcohol Tolerance: 12% ABV

Styles:
Belgian Dark Strong Ale
Flanders Brown Ale/Oud Bruin
Saison

3864 – Canadian/Belgian Ale

From a Franco-Belgian Canadian brewery which produces many styles of classic Belgian beers. Mild phenolics, which increase with elevated fermentation temperatures. Low ester profile with a dry, slightly tart finish. Complex and well-balanced, alcohol tolerant.

Origin: Chambly, Quebec, Canada
Flocculation: Medium
Attenuation: 75-79%
Temperature Range: 65-80F, 18-27C
Alcohol Tolerance: 12% ABV

Styles:
Belgian Golden Strong Ale
Belgian Pale Ale
Belgian Specialty Ale
Belgian Tripel
Witbier

White Labs:

WLP022 – Essex Ale

Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character.    Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

Attenuation
71-76%

Flocculation
Medium to High

Optimum Ferment Temp.
66-70°F (18-21°C)

Alcohol Tolerance
Medium

WLP039 – East Midlands Ale

British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.

Attenuation73-82%

FlocculationMedium to High

Optimum Ferment Temp.66-70°F (18-21°C)

Alcohol ToleranceMedium

WLP017 – Witbread Ale

Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.

Attenuation67-73%

FlocculationHigh

Optimum Ferment Temp.66-70°F (19-21°C)

Alcohol ToleranceMedium

WLP709 – Sake #9

For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeasts development of high fragrance components. Also a fairly strong fermenter but producing a foamless fermentation.

Attenuation:72-78%

Flocculation:Low-Medium

Optimum Ferment Temp.:62-68F

Alcohol Tolerance:15-16%

WLP815 – Belgian Lager

Clean, crisp European lager yeast with low sulfur  production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.

Attenuation72-78%

FlocculationMedium

Optimum Ferment Temp.50-55°F (10-12°C)

Alcohol Tolerance5-10%

WLP860 – Munich Helles

This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it’s great for a variety of lager styles ranging from Helles to Rauchbier.

Attenuation – 68-72%

Flocculation – Medium

Optimum Ferment Temp. – 48-52°F

Alcohol Tolerance – Medium

WLP885 – Zurich Lager

Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.
Attenuation 70-80%
Flocculation Medium
Optimum Ferment Temp. 50-55°F (10-13°C)
Alcohol Tolerance Very High