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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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1084 IRISH ALE YEAST:
This yeast ferments extremely well in dark roast worts. Beers fermented in the lower
temperature range produce dry and crisp beers to fruity beers with nice complexity in the
upper range. Ester production is enhanced and rich with fermentation temperatures
above 64˚ F, (18˚ C). Flocculation is low to moderate with filtration typically required.
Alcohol tolerance is approximately 10-11% ABV. Flocculation - medium; apparent
attenuation 71-75%. (62-72˚ F, 16-22˚ C)
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2565 KÖLSCH ALE YEAST:
True top cropping yeast similar to Alt strains. Produces slightly more fruity/winey
characteristics. Fruitiness increases with temperature increase. Low or no detectable
diacetyl production. Also ferments well at cold 55-60˚ F range, (13-16˚ C). Used to
produce quick conditioning pseudo lager beers. Poor flocculating yeast requires filtration
to produce bright beers or additional settling time. Flocculation - low; apparent
attenuation 73-77%. (56-70˚ F, 13-21˚ C)
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1028 LONDON ALE YEAST:
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used
for higher gravity ales and when a high level of attenuation is desired for the style.
Flocculation - medium; apparent attenuation 73-77%. (60-72˚ F, 15-22˚ C)
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1968 LONDON ESB ALE YEAST:
This extremely flocculant yeast produces distinctly malty beers. Attenuation levels are
typically less than most other yeast strains making a slightly sweeter finish. Ales produced
with this strain tend to be fairly fruity. Fruitiness increased with higher fermentation
temperatures 70-74˚ F, (21-23˚ C). Diacetyl production is noticeable and a thorough rest;
50-70˚ F, (10-21˚ C) is necessary. Yeast traps trub easily and autolysis is possible. A very
good cask conditioned ale strain due to thorough flocculation characteristics. Beers
become readily bright within days. Brilliant beers easily achieved without any filtration.
Alcohol tolerance approximately 9% ABV. Flocculation - high; apparent attenuation 67-
71%. (64-72˚ F, 18-22˚ C)
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1332 NORTHWEST ALE YEAST:
One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and
mildly fruity ale with good depth and complexity. Flocculation - high; apparent
attenuation 67-71%. (65-75˚ F, 18-24˚C)
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1187 RINGWOOD ALE YEAST:
Great Yeast of European origin with unique fermentation and flavor characteristics.
Distinct fruit ester and high flocculation provide a malty complex profile, also clears well.
Thorough diacetyl rest is recommended after fermentation is complete. Flocculation -
high; apparent attenuation 68-72%. (64-74˚ F, 18-23˚ C)
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1728 SCOTTISH ALE YEAST:
Ideally suited for Scottish-style ales, and high-gravity ales of all types. Can be estery with
warm fermentation temperatures. Flocculation - high; apparent attenuation 69-73%. (55-
75˚ F, 13-24˚ C)
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1275 THAMES VALLEY ALE YEAST:
Produces classic British bitters, rich complex flavor profile, clean, light malt character,
low fruitiness, low esters, well balanced. Flocculation - medium; apparent attenuation 72-
76%. (62-72˚ F, 16-22˚ C)
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