Brewer’s Yeast for ales & lagers

Dry ale yeasts

Coopers, small and large sizes

Munton’s ale yeast, yellow package

Munton’s Gold ale yeast

SAF-Ale 05

Saf-Ale 04

WB-06 for weizens

T-58 for witbiers


Dry lager yeast:


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: low

Attenuation: 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: Low

Attenuation: 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-Low

Attenuation: 73-77%

Temperature Range: 60-72F, 15-22C

Alcohol 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-Low

Attenuation: 73-77%

Temperature Range: 60-72F, 15-22C

Alcohol 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: Medium

Attenuation: 71-75%

Temperature Range: 62-72F, 16-22C

Alcohol 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: Medium

Attenuation: 73-75%

Temperature Range: 64-72 F, 18-22C

Alcohol Tolerance: 10% ABV

#1098 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-High

Attenuation: 68-72%

Temperature Range: 64-75F, 18-24C

Alcohol 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: High

Attenuation: 68-72%

Temperature Range: 64-74F, 18-23C

Alcohol 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-High

Attenuation: 72-76%

Temperature Range: 60-72F, 15-22C

Alcohol 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: high

Attenuation: 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: Low

Attenuation: 74-76%

Temperature Range: 60-70F 15-21C

Alcohol 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: High

Attenuation: 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: high

Attenuation: 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 High

Attenuation: 67-71%

Temperature Range: 64-72F, 18-22C

Alcohol 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: low

Attenuation: 73-77%

Temperature Range: 56-70° F (13-21° C)

Alcohol Tolerance: approximately 10% ABV



Lager Yeast

#2000 Budvar

#2001 Urquell

#2035 American Lager

#2042 Danish Lager

#2112 California Lager

#2124 Bohemian Lager

#2278 Czech Pils

#2308 Munich Lager

#2633 Octoberfest Lager blend

Belgian ales:

#1214 Belgian Abbey

#1388 Belgian Strong Ale

!1762 Belgain Abbey II

#3278 Lambic Blend (special order)

#3463 Belgian Ardennes

#3711 French Saison

#3724 Belgian Saison

#3763 Roeselare Blend

#3787 Trappist High Gravity

#3942 Belgian Wheat

#3944 Belgian Witbier

German Wheat Beer

#3056 Bavarian Wheat Blend

#3068 Weihenstephan Wheat

#3333 German Wheat

#3638 Bavarian Wheat