- BrewTek CL-10 American Microbrewery #1
- A smooth, clean, strong fermenting ale yeast that works well down to 56F.
- BrewTek CL-12 American Microbrewery #2
- Produces an accentuated, rich and creamy malt profile with hints of diacetyl.
- BrewTek CL-16 British Pale Ale #1
- Produces a bold, woody and dry character which accentuates mineral and hop
- BrewTek CL-18 British Pale Ale #2
- A smooth, full flavored, well rounded ale yeast. Mildly estery, it is a
- BrewTek CL-26 British Draft Ale
- Their (Brewteks) favorite Ale yeast, gives a full bodied, well rounded flavor
with a buttery rich diacetyl.
- BrewTek CL-28 Irish Dry Stout
- A top fermenter, leaves a very recognizable character to Dry Stouts with
roasted malts coming through well.
- BrewTek CL-30 Belgian Ale #1
- Produces a classic Belgian Ale flavor. Robust and estery with notes of clove
- BrewTek CL-32 Belgian Ale #2
- Flanders style yeast. Makes a terrific strong brown and a good base brew for
fruit flavored beers.
- BrewTek CL-40 Old German Ale
- For traditional Alt Biers, a strong fermenter which leaves a highly
attenuated, mildly estery flavor.
- Wyeast 1007 German Ale Yeast
- Ferments dry and crisp leaving a complex yet mild flavor. Produces an
extremely rocky head and ferments well down to 55 deg. F (12 deg. C).
Flocculation is high and apparent attenuation is 73-77%. Optimum fermentation
temperature: 62 deg. F (17 deg. C). A good balance of sweetness and tartness. A
very pleasing yeast.
- Wyeast 1024 Belgian Ale Yeast
- Banana estery flavor. With both clove-like phenolics and alcohol spice, the
Belgian will tell you right away that it's no ordinary yeast. Tartness often
develops over time. Ferment warm or with inadequate aeration and you're likely
to get a bubblegum-like note. Intended for abbey beers, and works very well for
that. And, depending on the wort composition, *lots* of banana notes.
- Wyeast 1028 London Ale Yeast
- Rich minerally profile, bold woody slight diacetyl production. Medium
flocculation. Apparent attenuation 73-77%. Optimum fermentation temperature: 68
deg. F (20 deg. C). Complex, woody, tart, with strong mineral notes. It produces
ales of marvelous complexity and sophistication. This yeast was used for the
1992 B.0.S.S. Challenge 1st place Barleywine, brewed by none other than Brian
and Linda North.
- Wyeast 1056 American/Chico Ale Yeast
- Ferments dry, finishes soft, smooth and clean, and is very well balanced.
Flocculation is low to medium. Apparent attenuation 73-77%. Optimum fermentation
temperature: 68 deg. F (20 deg. C). The cleanest of the bunch, but
mutation-prone. This is Sierra Nevada's yeast. Probably the best available
all-around yeast, this strain can be used for anything, without embarrassment.
- Wyeast 1084 Irish Ale Yeast
- Slight residual diacetyl is great for stouts. It is clean smooth, soft and
full bodied. Medium flocculation and apparent attenuation of 71-75%. Optimum
fermentation temperature: 68 deg. F (20 deg. C). Soft, round, malty; the least
attenuative of the Wyeast line. Very nice for any cold-weather ale, at its best
in stouts and Scotch ales.
- Wyeast 1098 British Ale Yeast
- Ale yeast from Whitbread. Ferments dry and crisp, slightly tart and well
balanced. Ferments well down to 55 deg. F (12 deg. C). Medium flocculation,
apparent attenuation 73-75%. Optimum fermentation temperature: 70 deg. F (21
deg. C). Tart, crisp, clean. Great in pale ales and bitters, good in porters.
- Wyeast 1338 European Ale Yeast
- Ale yeast from Wissenschaftliche in Munich. A full bodied complex strain
finishes very malty. Produces a dense rocky head during fermentation. High
flocculation, apparent attenuation 67-71%. Optimum fermentation temperature: 70
deg. F (21 deg. C). It's clean and malty, especially well suited to Altbier.
- Yeast Culture Kit A01
- From California. Vendor's suggested uses (VSU): Barley Wine, Brown Ale, Pale
Ale, India Pale Ale, Cream Ale, Porter, Stout.
- Yeast Culture Kit A04
- From Oregon. VSU: Dusseldorf Altbier, Kolsch.
- Yeast Culture Kit A06
- From Oregon. VSU: Porter, Stout, Imperial Stout.
- Yeast Culture Kit A08
- From Dorchester, England. VSU: Barley Wine (high residual sweetness).
- Yeast Culture Kit A13
- From Ireland. VSU: Porter, Stout, Imperial Stout.
- Yeast Culture Kit A15
- From England. VSU: Brown Ale, Pale Ale, India Pale Ale, Cream Ale, Bitters
- Yeast Culture Kit A16
- From Belgium. VSU: Trappist Ales (Abbeys, Doubles, Tripples).
- Yeast Culture Kit A17
- From London, England. VSU: Brown Ale, Pale Ale, India Pale Ale, Cream Ale,
Bitters and Milds.
- Yeast Culture Kit A34
- From Edinburgh, Scotland. VSU: Barley Wines, Scotch Ale, Scottish Bitters,
- Yeast Culture Kit A35
- From cental Belgium. VSU: Belgian Whites.
- Yeast Culture Kit A36
- From Houffalize, Belgium. VSU: Belgian Ales.
- Yeast Culture Kit A37
- From Bavaria, Germany. VSU: Altbier, Kolsch.
- Yeast Lab A01 Australian Ale Yeast
- This all purpose strain produces a very complex woody and flavorful beer.
Australian origin. Medium attenuation, medium flocculation. Great for Brown Ales
- Yeast Lab A02 American Ale Yeast
- This clean strain produces a very fruity aroma, with soft and smooth flavor
when fermented cool. Medium attenuation and low flocculation. This is an all
purpose ale yeast.
- Yeast Lab A03 London Ale Yeast
- Classic Pale Ale strain, very dry. A powdery yeast with a hint of diacetyl
and rich minerally profile, crisp and clean. Medium attenuation and medium
- Yeast Lab A04 British Ale Yeast
- This strain produces a great light bodied ale, excellent for Pale Ales and
Brown Ales, with a complex estery flavor. Ferments dry with a sharp finish.
Medium attenuation and medium flocculation.
- Yeast Lab A05 Irish Ale Yeast
- This top fermenting strain is ideal for Stouts and Porters. Slightly acidic,
with a hint of butterscotch in the finish, soft and full bodied. Medium
attenuation, high flocculation.
- Yeast Lab A06 Dusseldorf Ale Yeast
- German Altbier yeast strain finishes with full body, complex flavor and spicy
sweetness. Medium attenuation, high flocculation.
- Yeast Lab A07 Canadian Ale Yeast
- This strain produces a light bodied, clean and flavorful beer, very fruity
when fermented cool. High attenuation, medium flocculation. Good for light and
- Yeast Lab A08 Trappist Ale Yeast
- This is a typical Trappist strain, producing a malty flavor with a balance of
fruity, phenolic overtones when fermented warm. Alcohol tolerant, high
attenuation and high flocculation.