13,591
edits
Changes
alphabetized yeast companies, added Bootleg Biology
In cooperation with Eric Bandauski <ref>[https://docs.google.com/spreadsheets/d/1qDMGwDKCDxgzoIZfQpOYE0IzSGiK_rr_txc29XmQrbc/edit#gid=211905165 Eric Bandauski's Yeast Strain Guide]</ref>.
===[[White LabsBootleg Biology]]===
{| class="wikitable sortable"
|-
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
|-
| WLP 565 BB22204 - Belgian Saison ''S. arlingtonesis'' || Brasserie Dupont (Saison Dupont) Wild yeast starter jar in Arlington, VA || 65-75 High || Med NA || 6860-75 70 || May stallThis culture ferments extremely cleanly in the low 60’sF (Kolsch and Lager hybrids), use at and subtle fruity/citrus esters in the higher temps to prevent. Considered end of the "Dupont" strain.|-| WLP 566 - Saison II || Vieille Provision Saison Dupont || 78-85 || Med || 68-78 || Saison strain with more fruity ester production, Fast Fermentor|-| WLP 568 Belgian Ale Yeast Blend || || 70fermentation range (wheat-80 || Med || 70-80 || Belgian style ale and saison strainscentric beers). The strains work in harmony to create complex, fruity May produce sulfur aromas and flavors. yeast strains encourages complete during primary fermentation in , but those will be eliminated within a timely mannercouple weeks (allow longer aging if fermenting at lower temperatures). Phenolic, spicy, earthy, and clove like flavors are also createdS.|-| WLP 585 Saison Blend III|| || 70-74 || Med ||68-75 || Produces beer with arlingtonesis is a high fruit ester characteristichigher attenuator than most ale strains, as well as some slight tartness. Finishes slightly malty, which balances out the esters. low levels of clovey phenolics. Great yeast choice for so adjustments made need to be made to grain bills or mash temperatures if a summer Saison that is light and easy-drinking July - Sept|-| WLP 072 French Ale || || 68-70 || Med || 63-73 || Low to moderate esters, when fermentation temperature drier beer is below 70°F. Moderate plus ester character over 70°F. Low diacetyl productionnot preferred. Good yeast strain for Biere de Garde
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===[[WyeastEast Coast Yeast]]===
{| class="wikitable sortable"
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! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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| 3711 - French saison ECY08 Saison Brasserie || Brasserie Thiriez Several Strains || 77-83 80+ || Low || 6575-77 85 || peppery, Several saison yeast strains for both fruity and spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeelcharacteristics accompanied with dryness
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| 3724 - ECY14 Saison Single || Dupont Single Strain || 76-80 78 || Low || 7075-95 82 || It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. Notorious for a rapid start , only to stick Fermentation will finishsmooth, at least 90°F. The same or very similar to the "Dupont" strain.full farmhouse character with mild esters reminiscent of apple pie spice
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===[[RBY LaboratoriesGigaYeast]]===
{| class="wikitable sortable"
|-
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
|-
| RBY41 French Saison GY003 Achouffe Belgian Ale || Brasserie Thiriez || 7781-84 (medium gravity) 57-83 60 (7.7%+ abv) || Medium/Low || 6568-75 77 || Abbey style yeast from the Belgian Ardennes. Produces aromatic, spicy clove-like notes and less fruity aromas than GY014. Moderately flocculant yeast that creates a slightly clearer beer than most Belgians.
|-
| RBY58 - Fantome Saison Clone #1 GY007 Belgian Mix || Fantome || 79-81 (medium gravity) 67-70-80 (8.6%+ abv) || Low || 7568-85 77 || A blend of Trappist Ale Yeast combine to create robust attenuation and a complex flavor profile. Spicy and fruity, this blend is slightly more flocculent than many Belgians. Good choice for High Gravity beers.
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|} ===[[East Coast Yeast]]==={GY014 Scourmont Abbey Ale | class="wikitable sortable"| || 79-81 || Low || 64-80 || Classic Belgian yeast from one of the best known Trappist breweries. A fragrant yeast that produces delicious fruity aroma. Good choice for high gravity beers. Generally, the warmer this yeast is fermented the higher the level of fruit aromas produced.
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| ECY08 GY018 Saison Brasserie 1 || Several Strains French Brewery || 8081-83 (medium gravity) 49-53 (6.2%+ abv) || Low || 7564-85 80 || Several saison Traditional Saison yeast strains for both fruity from a French craft brewery. Strong attenuator that produces a dry beer with a beautiful fragrance and the traditional Saison taste of fruit and spicy characteristics accompanied with drynesspepper.
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| ECY14 GY027 Saison Single Yeast 2 || Single Strain Traditional Saison || 7679-83 (medium gravity) 44-78 47 (5.5%+ abv) || Low || 7564-82 80 || smooth, full farmhouse character with mild esters reminiscent Creates the fruity/spicy aroma traditional to the style. Warmer fermentation temps result in more intense flavor. Produces a tartness not found in most of apple pie spiceour yeast and a slightly sweeter beer than GY018
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|} ===[[The Yeast Bay]]==={GY028 Belgian Wit | class="wikitable sortable"| || 74-79 || Very Low || 64-80 || Traditional Belgian Wit yeast from one of the classic producers of the style. Creates a delicious spicy nose and a somewhat tart beer. Attenuates dry and leaves a slightly cloudy beer - very low flocculation.
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| Saison Blend GY048 Golden Pear Belgian Ale || Duvel Moortgat Brewery || 80 78-85 || Med Low || 7065-78 80 || Blend Traditional yeast from the originator of 2 the Belgian Golden Strong Ale style. Robust attenuation makes this yeast strainsan excellent choice for low or high gravity Belgian and farmhouse style ales. Leaves a dry, Flavors slightly tart finish with an estery profile reminiscent of apple and pear with a subdued level of spicy phenolics. This yeast produces a moderate amount of pepper, grapefruit, Orange zestsulfide that will dissipate quickly with conditioning.|-| Wallonian Farmhouse GY077 Quebec Abbey Ale || Canadian Brewery || 8175-88 83 || Med Medium || 68-78 80 || slight earthy funk and tart character From one of the first breweries in North America to the create a successful line of traditional Abbey style ales. This Belgian ale yeast creates a malt forward beer; we recommend controlling the dryness by adjusting the mash temperature with subtle fruity esters and a very small amount of clove notes. Robust attenuation makes this yeast an excellent choice for low or adding malts or adjuncts to high gravity beers where a slightly sweet malty finish is desired. Perfect for the mash tun that will lend some body Belgian Dubbel and residual sweetness to the beerTripel styles.
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|}
===[[GigaYeastRBY Laboratories]]===
{| class="wikitable sortable"
|-
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
|-
| GY003 Achouffe Belgian Ale RBY41 French Saison || Brasserie Thiriez || 81-84 (medium gravity) 5777-60 (7.7%+ abv) 83 || Medium/Low || 6865-77 75 || Abbey style yeast from the Belgian Ardennes. Produces aromatic, spicy clove-like notes and less fruity aromas than GY014. Moderately flocculant yeast that creates a slightly clearer beer than most Belgians.
|-
| GY007 Belgian Mix RBY58 - Fantome Saison Clone #1 || Fantome || 79-81 (medium gravity) 6770-70 (8.6%+ abv) 80 || Low || 6875-77 85 || A blend of Trappist Ale Yeast combine to create robust attenuation and a complex flavor profile. Spicy and fruity, this blend is slightly more flocculent than many Belgians. Good choice for High Gravity beers.
|-
| GY014 Scourmont Abbey Ale } ===[[RVA Yeast Labs]]==={|| || 79-81 || Low || 64-80 || Classic Belgian yeast from one of the best known Trappist breweries. A fragrant yeast that produces delicious fruity aroma. Good choice for high gravity beers. Generally, the warmer this yeast is fermented the higher the level of fruit aromas produced.class="wikitable sortable"
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| GY018 RVA 261 Saison 1 I || French Brewery Dupont || 8165-83 (medium gravity) 49-53 (6.2%+ abv) 75 || Low Med || 64-80 75+ || Traditional Saison yeast from a French craft brewery. Strong attenuator that produces a dry beer fruity, bubblegum esters with a beautiful fragrance and all the traditional Saison taste of fruit spice and pepper.that makes Saison so appealing
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| GY027 RVA 262 Saison Yeast 2 II || Traditional Saison Brasserie Thiriez || 79-83 (medium gravity) 4475-47 (5.5%+ abv) 82 || Low Med || 6467-80 77 || Creates French origin, this strain produces a bit less of the fruity/spicy aroma traditional to the style. Warmer fermentation temps result in more intense flavor. Produces a tartness not found in most of our yeast , bubblegum esters with less spice and a slightly sweeter beer than GY018pepper then RVA 241
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| GY028 Belgian Wit RVA 263 Ghost Ale || Fantome || 74-79 84 || Very Low Med || 6465-80 || Traditional Belgian Wit yeast from one of the classic producers of the style. Creates a delicious spicy nose Ripened fruit esters and a somewhat tart beer. Attenuates dry and leaves a slightly cloudy beer - very low flocculation.crisp earthy finish can be achieved even at lower temperatures with this Belgian farmhouse strain
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| GY047 Saison Blend || || 80-83 (medium gravity) 49-53 (6.2%+ abv) || Low || 64-80 || A blend of Saison yeast. This Blend is a super robust attenuator that produces a complex flavor profile of fruit and spice.|-| GY048 Golden Pear Belgian RVA 806 Lickinghole Creek Ale || Duvel Moortgat Brewery Virginia’s LHCB farm || 78-85 || Low Med || 6568-80 74 || Traditional yeast from the originator of the Belgian Golden Strong Ale style. Robust attenuation makes this yeast an excellent choice for low or high gravity Belgian and farmhouse style ales. Leaves citrus esters, a dry, slightly tart finish with an estery profile reminiscent nose of apple sweet honey and pear with a subdued level dash of spicy phenolics. This yeast produces a moderate amount of sulfide that phenolic spice, this strain will dissipate quickly with conditioning.|- | GY077 Quebec Abbey Ale || Canadian Brewery || 75-83 || Medium || 68-80 || From one of the first breweries in North America to create complement a successful line variety of traditional Abbey dry Belgian style alesbeers. This Belgian ale yeast creates a malt forward beer with subtle fruity esters and a very small amount of clove notes. Robust attenuation makes We highly recommend this yeast an excellent choice for low or high gravity beers where a slightly sweet malty finish is desired. Perfect strain for the Belgian Dubbel triple and Tripel stylesSaison.
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|}
===[[RVA Yeast LabsSaccharolicious]]===
{| class="wikitable sortable"
|-
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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| RVA 261 Saison I Demonical || || || || Dupont || 65Popular yeast strain from a well-75 known Belgian brewery. Because of its ester-dominated fermentation profile, this yeast strain is often used in strong belgian ales. Other beer styles where this yeast strain can be used are Belgian-style IPA, Belgian blond and tripel.|-| Trappist O || || || Med || 75+ || fruityRelatively clean Belgian yeast from a Trappist brewery in the Ardennes. A good choice for most Belgian ales, bubblegum esters but especially strong pale belgian ales. In combination with all the spice and pepper that makes Saison so appealingBrett I, this strains can be used for brewing Belgian specialty ales.|-| Wheat I || || || || || Belgian wit yeast from a brewery in West Flanders.
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| RVA 262 Saison II Castle || Brasserie Thiriez || 75-82 || Med || 67-77 || French origin, this Alcohol tolerant yeast strain produces suitable for strong and sweet ales. This yeast strain originates from a bit less of the fruity, bubblegum esters with less spice and pepper then RVA 241 West Flemish brewery.
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| RVA 263 Ghost Ale Gnome || Fantome || 74-84 || Med || 65-80 || Ripened fruit esters and Yeast strain from a crisp earthy finish can be achieved even at lower temperatures with this brewery in the Belgian farmhouse Ardennes. Very versatile strainthat fits most Belgian ale styles because of its balanced fermentation profile.
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| RVA 806 Lickinghole Creek Ale Pixie || Virginia’s LHCB farm || 78-85 || Med || 68-74 || citrus esters, a nose of sweet honey Slightly phenolic and a dash of phenolic spice, this spicy yeast strain will complement from West Flandres. This is a variety of dry Belgian style beers. We highly recommend this versatile yeast strain for Belgian triple that fits both malty and Saisonhoppy beers.
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===[[SaccharoliciousThe Yeast Bay]]==={| class="wikitable sortable"|-! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes|-| Saison Blend || || 80 || Med || 70-78 || Blend of 2 yeast strains, Flavors of pepper, grapefruit, Orange zest|-| Wallonian Farmhouse || || 81-88 || Med || 68-78 || slight earthy funk and tart character to the beer; we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer|-|} ===[[White Labs]]===
{| class="wikitable sortable"
|-
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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| Demonical WLP 565 - Belgian Saison || Brasserie Dupont (Saison Dupont) || 65-75 || Med || 68-75 || Popular yeast May stall, use at higher temps to prevent. Considered the "Dupont" strain from a well.|-| WLP 566 - Saison II || Vieille Provision Saison Dupont || 78-known Belgian brewery. Because of its ester85 || Med || 68-dominated fermentation profile, this yeast 78 || Saison strain is often used in strong belgian ales. Other beer styles where this yeast strain can be used are Belgian-style IPAwith more fruity ester production, Belgian blond and tripel.Fast Fermentor
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| Trappist O WLP 568 Belgian Ale Yeast Blend || || 70-80 || Med || 70-80 || Relatively clean Belgian Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. yeast from strains encourages complete fermentation in a Trappist brewery in the Ardennestimely manner. A good choice for most Belgian alesPhenolic, spicy, but especially strong pale belgian ales. In combination with Brett Iearthy, this strains can be used for brewing Belgian specialty alesand clove like flavors are also created.
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| Wheat I WLP 585 Saison Blend III|| || 70-74 || Med || 68-75 || Belgian wit Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. low levels of clovey phenolics. Great yeast from choice for a brewery in West Flanders.summer Saison that is light and easy-drinking July - Sept
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| Castle WLP 072 French Ale || || 68-70 || Med || 63-73 || Alcohol tolerant Low to moderate esters, when fermentation temperature is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain suitable for strong and sweet ales. This yeast strain originates from a West Flemish brewery.Biere de Garde
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| Gnome WLP 670 American Farmhouse Blend || farmhouse yeast strain and Brettanomyces || 75-82 || Med || 68-72 || Yeast strain from complex flavor profile with a brewery in the Belgian Ardennes. Very versatile strain that fits most Belgian ale styles because moderate level of its balanced fermentation profile.sourness
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| Pixie WLP 644 Saccharomyces "Bruxellensis" Trois || || 85%+ || Low || 70-85 || Slightly phenolic and spicy yeast strain from West FlandresMedium-High alcohol tolerance. This is Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a versatile yeast strain that fits both malty slightly tart beer with delicate characteristics of mango and hoppy beerspineapple. Can also be used to produce effervescence when bottle-conditioning. ''Formally named Brettanomyces bruxellensis Trois.'' White Labs classifies this as a "wild Saccharomyces", so it may not be cerevisiae <ref>[http://www.whitelabs.com/sites/default/files/644_Explanation.pdf White Labs 644 Explanation. 04/09/2015. Retrieved 5/2/2015.]</ref>.
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| WLP 6788 Norwegian Farmhouse Ale || A ''kveik'' strain from a farm called Muri in Olden, Sogn og Fjordane, Norway (6788 is the zip code). It was used in traditional farmhouse brewing up until 1990, then left in dried form in a building on the farm. The son on the farm revived it with difficulty last year and has been using it in modern home brewing since <ref name="larsnor">[https://www.facebook.com/groups/MilkTheFunk/permalink/1075155775845969/?comment_id=1075310892497124&offset=0&total_comments=33&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Lars Garshol. 6/4/2015.]</ref>. || 80 || Medium || 98 (no one knows the optimal temperature currently) <ref name="larsnor"></ref> || Purchase from [http://www.bryggselv.no/ Bryggselv.no]. US customers send an email to post @ bryggselv.no. See [http://www.garshol.priv.no/blog/329.html source information on Lars Garshol's blog] for brewing notes. Species currently unknown, but most closely related to bayanus / pastorianus / uvarum / arboricolus <ref>[https://www.facebook.com/download/950176781672127/1845813_funits.pdf Accugenix Report from White Labs on WLP 6788. Posted by Eskild Alexander Bergan on Milk The Funk. 6/4/2015.]</ref>.
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===[[Wyeast]]===
{| class="wikitable sortable"
|-
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
|-
| 3711 - French saison || Brasserie Thiriez || 77-83 || Low || 65-77 || peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel
|-
| 3724 - Saison || Dupont || 76-80 || Low || 70-95 || It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. Notorious for a rapid start , only to stick Fermentation will finish, at least 90°F. The same or very similar to the "Dupont" strain.
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| 3725 - Biere De Garde || Soy-Erezée, Belgium / Fantôme || 74-79 || Low || 70-84 || Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness. '''Available from July through September 2015'''.
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| 3726 - Farmhouse Ale || Blaugies, Belgium || 74-79 || Med || 70-84 || This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons. '''Available from July through September 2015'''.
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| 3538 - PC Leuven Pale Ale || || 75-78 || High || 65-80 || This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. 3538 is an excellent choice for a wide variety of Belgian beer styles. Private Collection for Spring 2015 (available April-June 2015).
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===Other Labs===