common-beer-data.yeasts.wyeast — com.wallbrew/common-beer-data 1.2.0

Data for yeasts cultivated by Wyeast.

https://wyeastlab.com/

american-ale-1056 clj/s

Soft, smooth, clean finish.

Very well balanced. Very versitile - works well with many ale styles.

american-ale-ii-1272 clj/s

Clean, tart, nutty flavor.

More fruity than Wyeast American Ale yeast.

american-lager-2035 clj/s

Bold, with a complex aroma.

Good flavor depth characteristics for a wide variety of lager beers.

american-wheat-ale-1010 clj/s

Dry, Crisp, tart beer in the American Hefeweizen style.

Low flocculation aids in producing desired chill haze.

bavarian-lager-2206 clj/s

Use by many German breweries.

Produces a full-bodied, rich, malty beer.

bavarian-wheat-3638 clj/s

Hefeweizen yeast with complex flavor and aroma.

Bubble gum, banana flavors with apple/plum ester profile. Malty flavor.

bavarian-wheat-yeast-3056 clj/s

Blend of top-fermenting ale and wheat yeasts providing a mild ester and phenolic profile.

belgian-abbey-ii-1762 clj/s

Dry flavor with slight fruitiness.

High alcohol tolerance.

belgian-ale-yeast-1214 clj/s

Trappist style ale yeast.

Complex estery flavor.

belgian-ardennes-3522 clj/s

Phenolics develop at increased temperature.

Mild fruitiness and complex spicy flavor.

belgian-lambic-blend-3278 clj/s

Lambic culture of Saccharomyces Cerevisiar and a mixture of yeasts and bacterias.

Blend of organisms helps create lactic flavor of Belgian Lambics.

belgian-saison-3724 clj/s

Classic farmhouse ale yeast.

Spicy, complex aromatics including bubble gum. Tart and dry on the palate with mild fruitiness. Finishes crisp and mildly acidic. Ferment at warm temperature. May have vigorous fermentation start.

belgian-strong-ale-1388 clj/s

Dry, tart, fruity flavor.

High alcohol tolerance.

belgian-wheat-yeast-3942 clj/s

Estery lor phenol yeast.

lum and apple aroma with a dry finish.

belgian-witbier-3944 clj/s

Tart, slightly phenolic character.

For Wits and Grand Cru. Tolerates high gravity beers well.

bohemian-lager-2124 clj/s

Ferments clean and malty, with rich malty flavor for full gravity pilsners.

brettanomyces-bruxellensis-3112 clj/s

Wild yeast strain isolated from Brussels region of Belgium.

Adds classic sweaty horse hair flavor as well as sourness and cherry-pie like flavor. Generally used in conjunction with S. Cerevisiae after the primary fermentation has begun.

brettanomyces-bruxellensis-5112 clj/s

This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium.

It produces the classic sweaty horse blanket character and may form a pellicle in bottles or casks.

brettanomyces-lambucus-5526 clj/s

This is a wild yeast strain isolated from Belgian lambic beers.

It produces a pie cherry-like flavor and sourness with a distinct Brett character. A pellicle may form in bottles or casks. This strain works best in conjunction with other yeasts.

british-ale-ii-1335 clj/s

Malty, clean, crisp finish.

Dry flavor.

british-ale-yeast-1098 clj/s

Fruity, tart, dry crisp finish.

Very well balanced.

british-cask-ale-1026 clj/s

A great choice for any cask conditioned British Ale.

Produces nice malt profile with a hint of fruit. Finishes dry and slightly tart.

budvar-lager-2000 clj/s

Classic pilsner lager yeast.

Malty nose and subtle fruit. Rich malt profile, but dry crisp finish. Hop character accentuated by dry finish.

california-lager-2112 clj/s

Suited for 19th century California style beers.

Lagers at high temperature and produces malty, clear beers.

czech-pilsner-lager-2278 clj/s

Classic Pilsner strain.

Creates a dry but malty finish. Perfect for Pilsners and bocks. Some sulfur produced, but will fade with time.

danish-lager-2042 clj/s

Rich, Dortmund style, with a crisp, dry finish.

Soft profile accentuates hop flavor.

denny-s-favorite-50-1450 clj/s

This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn.

It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.

european-ale-yeast-1338 clj/s

Very malty flavor characteristic of Bavarian/Munich Ales.

Complex character.

european-lager-ii-2247 clj/s

Clean, dry flavor profile for aggressively hopped pilsners.

Dry finish, mild aroma, slight sulfur production.

forbidden-fruit-3463 clj/s

Phenolic profile with subdued fruitiness.

Available seasonally.

french-saison-3711 clj/s

A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy.

This strain enhances the use of spices and aroma hops, and is extremely attenuative.

german-ale-1007 clj/s

Crisp, dry finish with a mild flavor.

german-wheat-3333 clj/s

Subtle flavor profile.

Sharp, fruity, crisp, sherry like flavor.

gf-all-american-ale-1272 clj/s

Popular all purpose American ale style now in a Gluten Free strain.

Produces beers that are nutty, clean with a slight tart finish. Ferment warmer to accentuate hops and add fruitiness or ferment cold for clean light citrus character.

irish-ale-1084 clj/s

Dry diacetyl, fruity flavor characteristic of stouts.

Full bodied, dry, clean flavor.

kolsch-yeast-2565 clj/s

Very malty flavor with mix of lager and ale character.

Crisp, clean finish.

lactobacillus-5335 clj/s

Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse.

lactobacillus-delbrueckii-4335 clj/s

Lactic acid bacteria isolated from Belgium.

Produces mild acidity and sourness found in many types of Belgian beers. Always used in conjunction with S. Cerevisiae and wild yeasts.

london-ale-iii-1318 clj/s

Light, fruity flavor.

Balanced flavor with hint of sweetness.

london-ale-yeast-1028 clj/s

Dry finish, bold, rich flavor, some fruit profile and a crisp finish.

london-esb-ale-1968 clj/s

Malty, balanced flavor.

Fruity, rich finish. Excellent for cask conditioned ales and bitters.

munich-lager-2308 clj/s

Unique Pilsner strain.

Very smooth, well-rounded and full bodied. Benefits from a diacetyl rest.

north-american-lager-2272 clj/s

American and Canadian lager yeast.

Malty finish makes it suitable for Marzens/Oktoberfest as well.

northwest-ale-1332 clj/s

Classic Northwest US ale yeast.

Slight fruit flavor, malty ale with good body and balance.

octoberfest-lager-blend-2633 clj/s

This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer.

It attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production.

pediococcus-5733 clj/s

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. Acid production will increase with storage time. It may also cause ropiness and produce low level.

pediococcus-cerevisiae-4733 clj/s

Lactic acid bacteria isolated from Belgium.

Creates a high level of lactic acidity over a long time. Often used with other yeasts, and it may take several months for flavor to fully develop.

pilsen-lager-2007 clj/s

Classic American pilsner strain.

Smooth with a malty flavor. Dry and crisp fermentation.

ringwood-ale-1187 clj/s

European ale yeast.

Highly flocculant with complex, clear, but malty profile. Slightly fruity ester.

roselare-belgian-blend-3763 clj/s

Culture of Saccharomyces, Brettonomyces and Lactic Acid Bacteria.

Complex aromas and flavors. May be used for primary fermentation. Primarily for sour brown and red Belgian styles.

scottish-ale-1728 clj/s

High alcohol tolerance.

thames-valley-ale-1275 clj/s

Clean, complex flavor.

Low in fruit, low in esters, rich in flavor. Hops come through well.

trappist-high-gravity-3787 clj/s

Robust top cropping yeast.

Phenolic character and alcohol tolerance up to 12%. Rich ester profile and malty flavor.

urquell-lager-2001 clj/s

Pilsner Urquell yeast with mild fruit/floral aroma.

Very dry and clean on palate with full mouth feel. Subtle malt character. Clean and neutral finish.

weihenstephan-weizen-3068 clj/s

Unique Bavarian wheat yeast that produces the spicy weizen clove and banana flavor.

Best when fermented at around 68 deg F.

whitbread-ale-1099 clj/s

Slightly more fruity and malty than Wyeast's British Ale.

Clear and highly flocculant.

wyeast clj/s

Data for yeasts cultivated by Wyeast.

https://wyeastlab.com/

wyeast-ale-blend-1087 clj/s

Blend of ale strains designed to provide quick starts, good flavor, balance and flocculation.

Balanced finish suitable for most American and British ale styles.

wyeast-lager-blend-2178 clj/s

Blend of lager strains to produce a complex but clean lager flavor profile.

Suitable for many common lager styles.