Wyeast Liquid Ale Yeasts


#1007 German Ale

A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.
Flocculation: lowAttenuation: 73-77%Temperature Range: 55-68° F (13-20° C)Alcohol Tolerance: approximately 11% ABV

#1010 American Wheat

A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers when a low ester profile is desirable.
Flocculation: LowAttenuation: 74-78%Temperature Range: 58-74° F (14-23° C)Alcohol Tolerance: approximately 10% ABV


#1028 London Ale

A rich, minerally profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.
Flocculation: Medium-LowAttenuation: 73-77%Temperature Range: 60-72F, 15-22CAlcohol Tolerance: 11%ABV


#1056 American Ale

Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers.
Flocculation: Medium-LowAttenuation: 73-77%Temperature Range: 60-72F, 15-22CAlcohol Tolerance: 11% ABV

#1084 Irish Ale

This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).
Flocculation: MediumAttenuation: 71-75%Temperature Range: 62-72F, 16-22CAlcohol Tolerance:

#1098 British Ale

This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, slightly tart, fruity and well balanced. Beers will finish clean and neutral. Ferments well down to 64°F (18°C).
Flocculation: MediumAttenuation: 73-75%Temperature Range: 64-72 F, 18-22CAlcohol Tolerance: 10% ABV

#1099 Whitbread

A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.
Flocculation: Medium-HighAttenuation: 68-72%Temperature Range: 64-75F, 18-24CAlcohol Tolerance: 10% ABV

#1187 Ringwood Ale

A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete.
Flocculation: HighAttenuation: 68-72%Temperature Range: 64-74F, 18-23CAlcohol Tolerance: 10% ABV

#1272 American II

With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.
Flocculation: Medium-HighAttenuation: 72-76%Temperature Range: 60-72F, 15-22CAlcohol Tolerance:

#1332 Northwest Ale

One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity.
Flocculation: highAttenuation: 67-71%Temperature Range: 65-75° F (18-24° C)Alcohol Tolerance: approximately

#1450 Denny’s Favorite 50

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..
Flocculation: LowAttenuation: 74-76%Temperature Range: 60-70F 15-21CAlcohol Tolerance: ABV 10%

#1469 West Yorkshire Ale

This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.
Flocculation: HighAttenuation: 67-71%Temperature Range: 64-72’F (18-22’C)Alcohol Tolerance: 9%ABV

#1728 Scottish Ale

Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile.
Flocculation: highAttenuation: 69-73%Temperature Range: 55-75° F (13-24° C)Alcohol Tolerance: approximately 12% ABV

#1968 London ESB

A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.
Flocculation: Very HighAttenuation: 67-71%Temperature Range: 64-72F, 18-22CAlcohol Tolerance: 9% ABV

#2565 Kolsch Ale

This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers.
Flocculation: lowAttenuation: 73-77%Temperature Range: 56-70° F (13-21° C)Alcohol Tolerance: approximately 10% ABV