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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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3056 BAVARIAN WHEAT YEAST:
Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic
wheat beers. Flocculation - medium; apparent attenuation 73-77%. (64-74˚ F, 18-23˚ C)
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3638 BAVARIAN WHEAT YEAST II:
Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and
bubble gum esters with lichi and apple/plum esters and cloviness. Flocculation - low;
apparent attenuation 70-76% (64-75˚ F, 18-24˚ C)
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3522 BELGIAN ARDENNES YEAST:
One of many great beer yeast to produce classic Belgian ales. Phenolics develop with
increased fermentation temperatures, mild fruitiness and complex spicy character.
Flocculation - high; apparent attenuation 72-76% (65-85˚ F, 18-29˚ C)
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3942 BELGIAN WHEAT YEAST:
Estery, low phenol producing yeast from small Belgian brewery. Apple, bubble gum and
plum like aromas with a dry but fruity finish. Flocculation - medium; apparent attenuation
72-76%. (64-74˚ F, 18-23˚ C)
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3944 BELGIAN WITBIER YEAST:
A yeast with complex flavor profile which produces a spicy phenolic character with low
ester production. Phenols tend to dominate most flavors and dissipates with age.
Ferments fairly dry with a finish which compliments malted and unmalted wheat and
oats. Sometimes used in conjunction with lactic acid bacteria to produce a sharper
finish. This strain may be a slow starting yeast with true top cropping characteristics.
Flocculation is low, with yeast staying suspended with proteins in a well designed beer.
Alcohol tolerance approximately 10-11% ABV. Flocculation - medium; apparent
attenuation 72-76% (62-75˚ F, 16-24˚ C)
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3463 FORBIDDEN FRUIT YEAST:
From old Belgian brewery for production of wits to classic grand cru. Phenolic profile with
subdued fruitiness. Well balanced estery profile. Flocculation - low; apparent attenuation
73-77%. (63-76˚ F, 17-24˚ C)
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3333 GERMAN WHEAT YEAST:
Subtle flavor profile for wheat yeast with unique sharp tart crispness, fruity, sherry-like
palate. Flocculation - high; apparent attenuation 70-76%. (63-75˚ F, 17-24˚ C)
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3787 TRAPPIST HIGH GRAVITY YEAST:
This strain produces intense esters and phenolic characteristics with complex fruitiness.
Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum
esters typical of many yeast of this style. Phenol and ester production are influenced by
fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast
benefits from incremental feeding of sugars during fermentation, making suitable
conditions for doubles and triples, to ferment to dryness with good alcohol tolerance
approximately 11-12% ABV. True top cropping yeast with broad temperature range.
Flocculation - medium; apparent attenuation 75-80%. (64-78˚ F, 18-25˚ C)
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