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All liquid yeast should be kept cool until use. A polar pack
is strongly suggested to keep the yeast cool during shipping.
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Disclaimer: Wyeast orders ship by UPS Ground ONLY (no 3-day)
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1056 AMERICAN ALE YEAST:
Very clean crisp flavor characteristics. Low fruitiness and mild ester production. Slightly
citrus like with cool 60-66˚ F, (15-19˚ C) fermentation temperatures. Versatile yeast, which
produces many beer styles allowing malt and hop character to dominate the beer profile.
Flocculation is moderate. Flocculation improves with dark malts in grain bill. Normally
requires filtration for bright beers. DE or Pad filtration recommended. Flocculation - low to
medium; apparent attenuation 73-77%. (60-72˚ F, 15-22˚ C)
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1272 AMERICAN ALE YEAST II:
Fruitier and more flocculent than American Ale Yeast, slightly nutty, soft, clean, slightly tart
finish. Accentuates hop character at warmer fermentation temperatures with intense
fruitiness. Flocculation - high; apparent attenuation 72-76%. (60-72˚ F, 15-22˚ C)
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1010 AMERICAN WHEAT YEAST:
A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer.
Ideal for beers where a low ester profile is desirable, a good alternative for Alts and Kölsch,
along with American Style Hefeweizen. Flocculation - low; apparent attenuation 74-78%.
(58-74˚ F, 14-23˚ C)
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1762 BELGIAN ABBEY YEAST II:
High gravity yeast with distinct warming character from ethanol production. Slightly fruity
with dry finish, low ester profile. Flocculation - medium; apparent attenuation 73-77%. (65-
75˚ F, 18-24˚ C)
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1214 BELGIAN ALE YEAST:
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity
with very good alcohol tolerance. Flocculation - medium; apparent attenuation 72-76%.
(58-78˚ F, 14-24˚ C)
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1388 BELGIAN STRONG ALE YEAST:
Classic yeast for style. Robust flavor profile with moderate to high alcohol tolerance. Fruity
nose and palate, dry, tart finish. Flocculation - low; apparent attenuation 73-77%. (65-75˚ F,
18-24˚ C)
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1098 BRITISH ALE YEAST:
The original dried yeast from Whitbread. Produces beers with a clean neutral finish allowing
malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well-
balanced. Ferments well down to 65˚ F (18˚ C). Flocculation - medium; apparent
attenuation 73-75%. (64-72˚ F, 18-22˚ C)
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1335 BRITISH ALE YEAST II:
Typical of British and Canadian ale fermenation profile with good flocculating and malty
flavor characteristics, crisp finish, clean, fairly dry. Flocculation - high; apparent attenuation
73-76%. (63-75˚F, 17-24˚C)
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