Wyeast Profiles

• 1007 German Ale yeast
  Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55^o F. Flocculation low; apparent attenuation 73-77%. (55-66^o F)

• 1010 American Wheat yeast
  A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style. Flocculation low, apparent attenuation 74-78%. (58-74^o F)

• 1028 London Ale yeast
  Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Flocculation medium; apparent attenuation 73-77%. (60-72^o F)

• 1056 American Ale yeast
  Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced. Flocculation low to medium; apparent attenuation 73-77%. (60-72^o F)

• 1084 Irish Ale yeast
  Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied. Flocculation medium; apparent attenuation 71-75%. (62-72^o F)

• 1098 British Ale yeast
  From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65^oF. Flocculation medium; apparent attenuation 73-75%. (64-72^o F)

• 1099 Whitbread Ale yeast
  A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculant. Clears well without filtration. Flocculation high; apparent attenuation 68-72%. (64-75^o F)

• 1187 Ringwood Ale yeast
  Notorious Yeast of European origin with unique fermentation and flavor charateristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete. Flocculation high; apparent attenuation 68-72%. (64-74^o F)

• 1214 Belgian Ale yeast
  Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery. Flocculation medium; apparent attenuation 72-76%. (58-68^o F)

• 1272 American Ale yeast ll
  Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish. Flocculation high; apparent attenuation 72-76%. (60-72^o F)

• 1275 Thames Valley Ale yeast
  Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced. Flocculation medium; apparent attenuation 72 76%. (62-72^o F)

• 1318 London Ale yeast lll
  From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. Flocculation - high; apparent attenuation 71-75%. (64-74^o F)

• 1332 Northwest Ale yeast
  One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity. Flocculation - high; apparent attenuation 67-71%. (65-75^o F)

• 1335 British Ale yeast ll
  Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry. Flocculation high; apparent attenuation 73-76%. (63-75^o F)

• 1338 European Ale yeast
  From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation. Flocculation high; apparent attenuation 67-71 %. (62-72^o F)

• 1388 Belgian Strong Ale yeast
  Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. Flocculation low; apparent attenuation 73-77%. (65-75^o F)

• 1728 Scottish Ale yeast
  Ideally suited for Scottish-style ales, and high gravity ales of all types. Flocculation high; apparent attenuation 69-73%. (55-70^o F)

• 1762 Belgian Abbey Yeast II
  High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish. Flocculation medium; apparent attenuation 73-77%. (65-75^o F)

• 1968 London ESB Ale yeast
  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. Flocculation high; apparent attenuation 67-71%. (64-72^o F)

• 2565 Kolsch yeast
  A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures. Flocculation low; apparent attenuation 73-77%. (56-64^o F)

LAGER YEAST

• 2007 Pilsen Lager yeast
  A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Flocculation medium; apparent attenuation 71-75%. (48-56^o F)

• 2035 American Lager yeast
  Bold, complex and aromatic, good depth of flavor characteristics for a variety of lager beers. Flocculation medium; apparent attenuation 73-77%. (48-58^o F)

• 2042 Danish Lager yeast
  Rich, dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics. Flocculation low; apparent attenuation 73-77%. (46-56^o F)

• 2112 California Lager yeast
  Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65^o F, and produces malty, brilliantly-clear beers. Flocculation high; apparent attenuation 67-71 %. (58-68^o F)

• 2124 Bohemian Lager yeast
  A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners. Flocculation medium; apparent attenuation 69-73%. (48-58^o F)

• 2206 Bavarian Lager yeast
  Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks. Flocculation medium; apparent attenuation 73-77%. (46-58^o F)

• 2247 European Lager yeast ll
  Clean dry flavor profile often used in aggressively hopped pilsner. Mild aromatics, slight sulpher production, dry finish. Flocculation low; apparent attenuation 73-77%. (46-56^o F)

• 2272 North American Lager yeast
  Traditional culture of North American and Canadian lager and light pilsners. Malty finish. Flocculation high; apparent attenuation 70-76%. (48-56^o F)

• 2278 Czech Pils yeast
  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. Flocculation medium to high; apparent attenuation 70-74%. (48-58^o F)

• 2308 Munich Lager yeast
  A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest. Flocculation medium; apparent attenuation 73-77%. (48-56^o F)

WHEAT YEAST

• 3068 Weihenstephan Weizen yeast
  Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68^o F. Flocculation low; apparent attenuation 73-77%. (64-75^o F)

• 3333 German Wheat yeast
  Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate. Flocculation high; apparent attenuation 70-76%. (63-75^o F)

• 3463 Forbidden Fruit yeast
  From classic Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Seasonal availability. Flocculation low; apparent attenuation 73-77%. (63-76^o F)

• 3522 Belgian Ardennes yeast
  One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character. Flocculation high; apparent attenuation 72-76%. (65-85^o F)

• 3638 Bavarian Wheat yeast
  Top cropping hefeweisen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloveness. Flocculation low; apparent attenuation 70-76%. (64-75^o F)

• 3787 Trappist High Gravity
  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. Flocculation medium; apparent attenuation 75-80%. (64-78^o F)

• 3942 Belgian Wheat yeast
  Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish. Flocculation medium; apparent attenuation 72-76%. (64-74^o F)

• 3944 Belgian Witbier yeast
  A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant. Flocculation medium; apparent attenuation 72-76%. (62-75^o F)

BRETTANOMYCES & LACTIC CULTURES

• 3278 Belgian Lambic blend
  Contains a selection of Saccharomyces cerevisiae which include Blegian style wheat beer yeast, sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms which are most important for the desirable flavor components of these beer styles. Individual components available from this blend are numbered below. Flocculation low to medium; apparent attenuation 65-75%. (63-75^o F)

• 3112 Brettanomyces bruxellensis
  Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horse hair character indigenous to beers of this region; gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. Cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop. Flocculation medium; apparent attenuation low. (60-75^o F)

• 3526 Brettanomyces lambicus
  Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with disticnt brett character. Ferments best in worts with reduced pH after primary fermentation has begun, and may form a pellicle in bottles or casks. Works best in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. Generally requires 3-6 months of aging to fully develop flavor characteristics. Flocculation medium; apparent attenuation low. (60-75^o F)

• 4335 Lactobacillus delbrueckii
  Lactic acid bacteria isolated from a Belgian Brewery. This culture produces moderated levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. Always used in conjunction with S. cerevisiae and often with various wild yeast. (60-95^o F)

• 4733 Pediococcus cerevisiae
  Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. High acid producer which usually increases overall acid levels in beer as storage time increases.

WYEAST BLENDS

• 1087 Wyeast Ale blend
  A blend of the best ale strains to provide quick starts, good flavor and good flocculation. The profile of these strains provides a balanced finish for British and American style ales. Apparent attenuation 71-75%. (64-72^o F)

• 2178 Wyeast Lager blend
  A blend of the Brewer's Choice^TM lager strains for the most complex flavor profiles. For production of classic pilsners, to full bodied "bock" beers. Apparent attenuation 71-75%. (48-58^o F)

• 3056 Bavarian Wheat yeast
  Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. Flocculation medium; apparent attenuation 73-77%. (64-74^o F)

PACKAGE INSTRUCTIONS

This package will require l-3 days to incubate prior to using. Incubate package one day for every month beyond the mfg. date stamped on package (for example, up to 1 month = 1 day incubation). Normal shelf life is six months if refrigerated. Some yeast will survive for 12 months or more if stored properly. For best results use when fresh.

TO START INCUBATION

1. Lay package on a table. Locate the bulged seal area of the inner package. Place the palm of one hand between the bottom of the package and the bulged seal. Wlth your other hand, press firmly on the bulge to break the inner seal. You will know the seal is broken when the bulge is flattened. Mix the yeast and nutrients by kneading the package.

2. Shake the package well. Allow to incubate at 70-80^oF until the package swells to at least one inch thick.

NOTE: A STARTER CULTURE CAN BE MADE

To increase the pitching rate, boil one-third to one-half cup of malt extract in a pint of water to make a wort of S.G. 1.020-30. Boil wort for 15 minutes and cool. Add yeast and aerate well. Keep at 70-80^oF Pitch at high krausen, about 12 hours. Agitate frequently to increase aeration.

3. To pitch the yeast: clean the container or package with sanitizing solution. Shake well. open, and pour the yeast into the fermenter.
   
4. Aerate well by stirring vigorously. Seal fermenter with airlock. Keep at 75^oF until fermentation begins. Then cool to desired temperature. Signs of fermentation should be evident within one day, depending on yeast strain, brewing procedures, and fermentation temperatures.

FERMENTATION TEMPERATURE RANGE

Ale yeast 60-72^oF; Lager yeast 46-58^oF.

KEYS TO SUCCESSFUL FERMENTATION

A. Transfer yeast in active state (not after attenuated).
B. Aerate well at each transfer.
C. Use more yeast for high-gravity beer.
D. Use the freshest yeast possible.