Wyeast Liquid Ale Yeasts

Wyeast American Liquid Ale Yeast #1056
Very clean crisp flavor characteristics. Low fruitiness and mild ester production. Recommended temp 60-72º F. Versatile yeast,
Wyeast Irish Liquid Ale Yeast #1084
Slight residual diacetyl is great for Stouts and Scotch Ales. It is clean, smooth, soft and full-bodied. Optimum fermentation temp is 62-72 deg. F.
Wyeast British Liquid Ale Yeast #1098
Ferments dry and crisp, slightly tart, fruity and well balanced. Allows malt and hop character to dominate. Ferments 64-72 deg. F. Good for English Bitters and Barleywines
Wyeast London Liquid Ale Yeast #1028
Rich, minerally profile, bold woody with slight diacetyl. Optimum fermentation temperature is 60-72 deg. F.
Wyeast Northwest Ale Yeast #1332                              
One of the classic ale strains from the Northwest. Produces a malty and mildly fruity ale with good apparent attenuation 67-71% (65-75 deg F.)
Wyeast Special London ESB Ale Yeast #1968
Rich malty character and balanced fruitiness. Possibly the Young’s strain.
Wyeast Belgian Liquid Ale Yeast #1214
With both clovelike phenolics and alcohol spice. Banana estery flavor.
Good for Abbey beers. Reported to be the Chimay strain. 58-78 deg. F.
Wyeast Scottish Ale Yeast #1728
For Scottish style ales, smoked beers, and high gravity ales. 55-75 deg F.
Wyeast German Liquid Ale Yeast #1007
Ferments dry and crisp, leaving a complex but mild flavor. True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics. Ferments well down to 55 deg. F
Wyeast Belgian Strong Ale Yeast #1388
Belgian Strong Ale: Robust flavor yeast with moderate to high alcohol tolerance, fruity nose and palate, dry, tart finish, low flocculation; apparent attenuation 73-77% (65-75 deg F.)
Wyeast London III Yeast #1318
Fruity, very ligh, soft-balanced palate. Finishes slightly sweet. 64-74 deg. F.
Wyeast Trappist High Gravity Yeast #3787
Robust with phenolic character. Alcohol tolerant to 12%. Rich estery profile. 64-78 deg F. Good for Belgian Dubbels and Tripels
Wyeast  Whitbread Ale #1099
A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculent. Clears well without filtration.
Low fermentation temperatures will produce a clean finish with a very low ester profile.
Wyeast European Liquid Ale Yeast #1338
Especially well suited to altbier. Finishes very malty. Optimum fermentation temp is 62-72 deg. F.
Wyeast Eau De Vie Yeast #4347
A very good choice for high alcohol tolerance and stuck fermentations. Produces a very clean, dry profile, low ester and other volatile aromatics.
Wyeast Thames Valley Ale Yeast #1275
Produces classic British bitters. Rich, complex flavor. 62-72 deg. F.
Wyeast Lambic Blend #3278
Belgian Lambic style yeast blend with lactic bacteria. Rich earthy aroma and acidic finish. Suitable for gueze, fruit beers and faro. 63-75 deg F. *Best substitute for the seasonal Roselare
Wyeast  American Wheat #1010
A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweizen style.
Apparent attenuation: 74-78%. Flocculation: low. Optimum temp: 58°-74° F
Wyeast  Ringwood Ale #1187
European ale yeast with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete. Apparent attenuation: 68-72%. Flocculation: high. Optimum temp: 64°-74° F
Wyeast  Belgian Abbey #1214
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery. Apparent attenuation: 72-76%. Flocculation: medium. Optimum temp: 68°-78° F
Wyeast  American Ale II #1272
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish. Apparent attenuation: 72-76%. Flocculation: high. Optimum temp: 60°-72° F
Wyeast  British Ale II # 1335
Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry.
Apparent attenuation: 73-76%. Flocculation: high. Optimum temp: 63°-75° F
Wyeast  European Ale #1338
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.
Apparent attenuation: 67-71%. Flocculation: high. Optimum temp: 62°-72° F
Wyeast  Belgian Abbey II #1762
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.
Apparent attenuation: 73-77%. Flocculation: medium. Optimum temp: 65°-75° F

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