Beer Specialty Yeasts

BrewTek CL-90 Belgian Wheat

A top fermenting yeast which produces a soft, bread like flavor and leaves a sweet, mildly estery finish.

BrewTek CL-92 German Wheat

A true, top fermenting Weizenbier yeast. Spicy, clovy and estery. Highly attenuative.

BrewTek CL-94 American Wheat

Offers a smooth, slightly sweet wheat beer, with a full, clean, underattenuated malt flavor.

BrewTek CL-100 Brettanomyces Lambicus

Use to create Belgian Lambic beers. Added after primary fermentation with a regular ale yeast.

Wyeast 3056 Bavarian Weissen Yeast

A 50/50 blend of S. cerevisiae and delbrueckii to produce a south German style wheat beer with cloying sweetness when the beer is fresh. Medium flocculation, apparent attenuation 73-77%. Optimum fermentation temperature: 56 deg. F (13 deg. C). Problematic to get the right flavor, often just produces relatively unattenuated beer, without the clove-like aroma/flavor. Perhaps it's the freshness of the Wyeast #3056 that makes the difference in whether you get the clove-like aroma/flavor or not. Wyeast appears to be selecting a better, "truer" weissen yeast to replace this quirky halfbreed.

Yeast Culture Kit M01

From Bavaria, Germany. VSU: American Wheat?, Dunkel Weizen, German Weizen, Weizenbock. Although the vendor lists American Wheat as a suggested style, it appears to produce too much clove taste for that; however, that does make it excellent for the Bavarian Weizens! After all, it is a Bavarian yeast.

Yeast Lab W51 Bavarian Weizen

This strain produces a classic German style wheat beer, with moderately high, spicy phenolic overtones reminiscent of cloves. Medium attenuation, moderately flocculant. Evidently much more consistent than Wyeast at producing a true Weizen flavor.