| Number | Name | Flocculation | Attenuation | Temperature |
|---|---|---|---|---|
| 1007 | German Ale | low | 73-77% | 55-66°F |
| Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head. | ||||
| 1028 | London Whiteshield | medium | 73-77% | 64-70°F |
| Rich minerally profile, bold and crisp, with some diacetyl production. | ||||
| 1056 | American Ale | low | 73-77% | 60-72°F |
| Used commercially for several classic American ales, this strain ferments dry, soft, smooth, and clean, and is very well-balanced. | ||||
| 1084 | Irish Ale | medium | 71-75% | 62-72°F |
| Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft, and full-bodied. | ||||
| 1087 | Ale Blend | medium | 71-75% | 64-68°F |
| A blend of the best strains of yeast for ales. | ||||
| 1098 | British Whitbread | medium | 73-75% | 64-72°F |
| Ferments dry and crisp, slightly tart, fruity, and well-balanced. | ||||
| 1214 | Belgian Ale | medium | 72-76% | 60-68°F |
| Abbey style top-fermenting yeast, suitable for high gravity beers. Estery. | ||||
| 1272 | American Ale II | high | 71-75% | |
| Fruitier and more flocculant than 1056; slightly nutty, soft, clean, slightly tart finish. | ||||
| 1275 | Thames Valley Ale | medium | 72-76% | |
| Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters. | ||||
| 1318 | London Ale III | high | 71-75% | |
| From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. | ||||
| 1335 | British Ale II | high | 73-76% | |
| Typical of British Ale fermentation profile with good flocculation and malty flavor characteristics, crisp finish, clean, fairly dry. | ||||
| 1338 | European Ale | high | 67-71% | 60-72°F |
| From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation. | ||||
| 1388 | Belgian Strong Ale | low | 73-77% | |
| Robust flavor yeast with moderate to high alcohol tolerance, fruity nose and palate, dry, tart finish. | ||||
| 1728 | Scottish Ale | high | 69-73% | 55-70°F |
| Ideally suited for Scottish-style ales and high gravity ales of all types. | ||||
| 1742 | Swedish Porter | medium | 69-73% | |
| Stark beer Nordic style yeast of unknown origin, floral nose, malty finish. | ||||
| 1762 | Belgian Abbey II | medium | 73-77% | |
| High gravity yeast with distinct solventy flavor profile from ethanol production, slightly fruity with dry finish. | ||||
| 1968 | London ESB | high | 67-71% | 64-72°F |
| Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales. | ||||
| Number | Name | Flocculation | Attenuation | Temperature |
|---|---|---|---|---|
| 2007 | Pilsen Lager | medium | 71-75% | 48-56°F |
| A classic American pilsner strain, sturdy and simple to use. Ferments dry and crisp. | ||||
| 2035 | American Lager | medium | 73-77% | 48-58°F |
| Not a pilsner strain. Bold, complex, and woody, producing a slight diacetyl. | ||||
| 2042 | Danish Lager | low | 73-77% | 46-56°F |
| Rich, crisp, and dry. Soft, light profile which accentuates hop characteristics. | ||||
| 2112 | California Lager | high | 67-71% | 58-68°F |
| Particularly suited for producing 19th century style West Coast beers. Retains lager characteristics up to 65°F and produces malty, brilliantly clear beers. | ||||
| 2124 | Bohemian Lager | high | 67-71% | 58-68°F |
| A pilsner yeast from the Czech republic. Ferments clean and malty with rich residual sugar in full gravity pilsners. | ||||
| 2178 | Lager Blend | medium | 71-75% | 46-56°F |
| A blend of the best yeast strains for lagers. | ||||
| 2206 | Bavarian Lager | medium | 73-77% | 48-58°F |
| Used by many German breweries to produce rich, full-bodied, malty beers. | ||||
| 2247 | Danish Lager II | low | 73-77% | |
| Clean dry flavor profile often used in aggressively hopped pilsner, very mild flavor, slight sulfur production, dry finish. | ||||
| 2272 | North American Lager | high | 72-76% | |
| Traditional culture of North American Lagers and light pilsners, malty finish. | ||||
| 2278 | Czech Pils | medium | 70-74% | 46-54°F |
| 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. | ||||
| 2308 | Munich Lager | medium | 73-77% | 48-56°F |
| A demanding strain, but capable of producing some of the finest lagers made. Very smooth, well-rounded, and full-bodied. | ||||
| 2565 | Kolsch | low | 73-77% | 56-64°F |
| A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness and a crisp finish. Ferments well at moderate temperatures. | ||||
| Number | Name | Flocculation | Attenuation | Temperature |
|---|---|---|---|---|
| 3021 | Pasteur Champagne | good | 55-65°F | |
| Prisse de mousse, race bayanus. Crisp and dry, ideal for sparkling and still white wines and fruit wines. Can be used for high gravity beers. | ||||
| 3056 | Bavarian Wheat | medium | 73-77% | 64-70°F |
| Blend of top-fermenting strains producing mildly estery and phenolic wheat beers. | ||||
| 3068 | Weihenstephan Weizen | low | 73-77% | 64-70°F |
| Unique top-fermenting yeast which produces the unique and spicy weizen character rich with clove, vanilla, and banana. Best results are achieved when fermentation is held around 68°F. | ||||
| 3278 | B-Yeast | low-medium | variable | 65-75°F |
| Formerly "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. | ||||
| 3333 | German Wheat | low | 73-78% | |
| Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry like palate. | ||||
| 3942 | Belgian Wheat Beer | medium | 72-76% | |
| Estery low phenol producing yeast from small Belgian brewery, apple and plum like nose with dry finish. | ||||
| 3944 | Belgian Witbier | medium | 72-76% | 60-68°F |
| A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant. | ||||
| 3184 | Sweet Mead | |||
| Top fermenting yeast which leaves residual sugar after fermentation. Needs nutrient added to mead. | ||||
| 3632 | Dry Mead | |||
| Classic mead yeast for a dry finish. Low-foaming with little or no sulfur production. | ||||
| 3787 | Trappist High Gravity | medium | 75-80% | |
| Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde, ferments dry with rich ester profile and malty palate. | ||||
Apparent 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.
Temperature indicates the range in which the yeast strain ferments best. The slow onset of visible signs of fermentation can be improved by starting fermentation at 75°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 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.
Typical pH range for yeast fermentation begins at about 5.1 and is optimally 4.8. During the course of fermentation the pH typically reduces to 3.9-4.1 and as low as 3.1 in some wines.
The alcohol tolerance for most brewing yeast is at least 8% barley wines to 12% can be produced by most ale strains. Pitching rates need to be increased proportionally for higher gravities. Alternately, champagne and wine yeasts can be used for high gravities sometimes reaching alcohol levels of 18%.