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
3739 – Flanders Golden 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