Wyeast Yeast Cultures
for beer and other good stuff!
Yeast. It's just a tiny, simple organism
that's used for making things like bread and beer, right? Hardly! Yes,
it's a simple organism, but the importance of its effect on a batch of
beer can not be stressed enough. One of the most critical factors in brewing
is the yeast variety that is used; It not only effects the temperature
that the batch should be fermented at, (ales vs. lagers), but also the
basic flavor profile of the batch as well. There are many strains available
to the home brewer, ranging from dry yeast packets that are re-hydrated
( added to warm water to revitalize them), to pure yeast cultures that
have been grown from a single cell as needed, to keep the strain pure and
healthy. Each strain of yeast is grown for its certain characteristics,
the same different varieties of apples or lettuce would be.
Brewing yeast is NOT the
same as the yeast used for baking, and should not be thought of as such;
It's a different animal, literally! There are two basic types, Lager
and Ale. Lager yeast prefer cold temperatures, and work more slowly than
ale yeast, usually in the range of about 48-58 degrees Fahrenheit. They
tend to group together, or flocculate at the bottom of the beer after it
ferments, hence the reference bottom-fermented beer. Due to the cold temperature
and longer brewing time required to condition this type of beer, it's sometimes
more expensive than ales of comparative malt content, due to the time it
ties up the brewer's equipment. This is not always the case however, and
many large-scale operations simply take this time difference into account
as part of their basic operating costs. Lager beers are generally
known for their crisp, clean flavor and smooth drinkability.
Ale yeast, also known as
top-fermenting yeast, is more happy at higher temperatures, around the
64-72 degree range. Ale yeast often invites rapid, violent fermentation
that lasts from two to five days. Beers brewed with ale yeast often display
a more complex, often fruity flavor that's most intriguing. They can be
brewed and conditioned much more quickly than lagers; Some classic English
style ales are served in as little as 10 days from the day the yeast is
pitched into the fermenter, quite a contrast from the months that it may
take a lager to age properly.
Different strains have been
selectively bred for many, many years, and with the strides in sciences
of this nature, there have been some highly refined yeast strains made
available to the home brewer. Below is a list of one of the most popular
suppliers, Wyeast Laboratories.
NOTE: Most homebrew
supply shops also carry dry yeast packets very cheaply; They are perfectly
useful, and work well, but there are drawbacks. Most importantly, these
yeast packets contain many wild yeast strains, and no matter what you use
for malts and other ingredients, your beers will have that certain "yeasty
flavor" that forebodes every batch; Using liquid yeast not only assures
a much cleaner tasting beer, it allows the brewer to really differentiate
between the desired beer styles he is trying to duplicate.
The following chart lists most
of the Wyeast yeast lab's current offerings, along with their most important
characteristics, the ideal fermentation temperature, and the apparent attenuation
of the culture.
Your homebrew supplier may
not have all of these in stock, but don't hesitate to ask them to order
them for you- Remember the most important contribution to the flavor of
your beer comes from the Yeast!!
Ale Yeast
1007 German Ale
Dry and crisp; complex yet
mild flavor. Ferments 55-66 F. Attenuation: 73-77%
1028 London Ale
Bold, crisp, some diacetyl,
mineral flavors. Ferments 60-72 F. Att: 73-77%
1056 American Ale
Dry, Soft, Smooth and clean- well
balanced. Ferments 60-72 F. Att: 73-77%
1084 Irish Ale
Fruitiness, light diacetyl- great
for stouts. Ferments 62-72 F Att: 71-75%
1098 British Ale (Whitbread)
Dry, Crisp, Tart, Fruity.
Ferments 64-72 F. Att: 73-75%
1272 American Ale II
Fruitier, more flocculant than
1056, nutty, slight tartness Ferments 60-72 F. Att: 72-76%
1275 Thames Valley
Classic British bitters, complex,
malt, low fruit & esters. Ferments 62-72 F. Att: 73-76%
1335 British Ale II
Malty, crisp, rather dry.
Ferments 63-75 F. Att: 73-76%
1318 London Ale III
Fruity, light, soft, slightly sweet.
Ferments 64-74 F Att: 71-75%
1728 Scottish Ale
For Scottish ales, all high gravity
beers. Ferments 55-70 F Att: 69-73%
1338 European Ale
Full-bodied, complex, very malty.
Ferments 60-72 F Att: 67-71%
1214 Belgian
Abbey-style, estery, for high-gravity
beers. Ferments 58-68 F Att: 72-76%
1388 Belgian Strong Ale
Robust, high alcohol tolerance,
fruity, dry. Ferments 65-75 F Att: 72-76%
1742 Swedish Ale
Nordic-style, floral, malty. Ferments
69-73 F. Att: 68-72%
1762 Belgian Abbey II
Warming from ethanol production,
dry. Ferments 65-75 F. Att: 73-77%
1968 London ESB
Rich, malty, balanced fruitiness.
Aerate well. Ferments 64-72 F. Att: 67-71%
2565 Kolsch
Hybrid of ale, lager- malty, low
fruit, crisp. Ferments 56-64 F. Att: 73-77%
1087 Wyeast Blend
Quick starts, good overall mix
of flavors. Ferments 64-72 F. Att: 71-75%
3278 Belgian Lambic
Earthy aroma, acidic finish, good
for fruit beers, gueze. Ferments 63-75 F. Att: 65-75%
Lager Yeast
2007 Pilsen
Malty, dry, crisp, American style.
Ferments 48-46 F, Att: 71-75%
2035 American
Bold, complex, aromatic, slight
diacetyl. Ferments 48-58 F. Att: 73-77%
2042 Danish
Dortmund-style, crisp, dry, accents
hops. Ferments 46-56 F. Att: 73-77%
2112 California
Malty, brilliantly clear beers,
west coast style. Ferments 58-68 F. Att: 67-71%
2124 Bohemian
Pilsner from Weihenstephan,
full gravity pilsners. Ferments 46-54 F. Att: 69-73%
2206 Bavarian
Rich, full-bodied German style,
malty. Ferments 48-58 F. Att: 73-77%
2247 Danish II
mild, light sulpher; for highly
hopped pilsner. Ferments 46-56 F. Att: 73-77%
2272 North American
Canadian style, light pilsners.
Ferments 48-56 F. Att: 70-76%
2278 Czech Pils
Dry, malty, sulpher dissipates
during conditioning. Ferments 48-64 F. Att: 70-74%
2308 Munich
Very smooth, full-bodied. Ferments
48-56 F. Att: 73-77%
2178 Wyeast Blend
Complex flavor mix. Ferments
48-56 F. Att: 71-75%
Wheat Yeast's
3068 Weihenstephan
Clove, vanilla, banana, spicy.
Ferments best at 68, ferments 64-70 F. Att: 73-77%
3056 Bavarian
Mild esters, phenolic. Ferments
64-70 F. Att: 73-77%
3333 German
Tart, crisp, sherry-like. Ferments
63-75 F. Att: 70-76%
3787 Trappist
High gravity, phenolic, to 12%
ABV. Esters, malty. Ferments 64-78 F. Att: 75-80%
3942 Belgian
Estery, low phenolic, tart. Witbeers
& Grand Cru-style. Ferments 60-75 F. Att: 72-76%
Other Yeast
3134 Sake
Rice-based beverage yeast. Ferments
65-75 F.
3184 Sweet Mead
Leaves sugar, low attenuation,
needs yeast nutrient. Ferments 65-75 F.
3632 Dry Mead
High attenuation, classic mead
yeast. Ferments 55-75 F.
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