13,591
edits
Changes
updated White Labs cultures
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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| WLP565 WLP072 - Belgian Saison French Ale || Brasserie Dupont (Saison Dupont) || 6569-75 || Med -High || 6863-75 73 || May stallClean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, use at higher temps to preventand specialty beers. Considered Seasonal Availability: May - Jun.|- | WLP400 - Belgian Wit Ale || || 74-78 || Low-Med || 67-74 || Slightly phenolic and tart, this is the "Dupont" strainoriginal yeast used to produce Wit in Belgium.
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| WLP566 WLP410 - Saison Belgian Wit II Ale || Vieille Provision Saison Dupont || 7870-85 75 || Low-Med || 6867-78 74 || Saison strain with Less Belgian-like phenolics than WLP400 and more spicy. Will leave a bit more fruity ester productionsweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, Fast Fermentorand specialty Beers.
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| WLP568 Belgian WLP500 - Monastery Ale Yeast Blend || || 7075-80 || Low-Med || 7065-80 72 || Belgian style ale and saison strains. The strains work in harmony to create complexFrom a Belgian monastery where monks traditionally made beer, fruity aromas this yeast produces the distinctive fruitiness and flavorsplum characteristics. Excellent yeast strains encourages complete fermentation in a timely manner. Phenolicfor high gravity beers, spicy, earthyBelgian ales, dubbels and clove like flavors are also createdtrippels.
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| WLP585 WLP510 - Bastogne Belgian Saison III Ale || || 7074-74 80 || Med ||6866-75 72 || A high gravity, Trappist style ale yeast. Produces dry beer with a high fruit ester characteristic, as well as some slight tartnessacidic finish. Finishes slightly malty, which balances out the estersMore ‘clean’ fermentation character than WLP500 or WLP530. low levels of clovey phenolicsNot as spicy as WLP530 or WLP550. Great Excellent yeast choice for a summer Saison that is light high gravity beers, Belgian ales, dubbels and easy-drinking July - Septtrippels.
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| WLP072 French WLP515 - Antwerp Ale || || 6873-70 80 || Med || 6367-73 70 || Low Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to moderate esterscombine with other Belgian type yeast strains. Biscuity, when ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation temperature is below 70°F, which can give the yeast a lager like flavor profile. Moderate plus ester character over 70°F Seasonal Availability: Nov - Dec. Low diacetyl production. Good yeast strain for Biere de Garde
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| WLP670 American Farmhouse Blend WLP530 - Abbey Ale || Westmalle <ref name="mrmalty_sources">[http://www.mrmalty.com/yeast.htm Mr. Malty website. Yeast Strain Sources. Retrieved 01/20/2016.]</ref> || 75-80 || Med-High || 66-72 || Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.|-| WLP540 - Abbey IV Ale || Rochefort <ref name="mrmalty_sources"></ref> || 74-82 || Med || 66-72 || An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low). This strain benefits from extra oxygenation. Seasonal Availability: Jul - Aug. |-| WLP545 - Belgian Strong Ale || || 78-85 || Med || 66-72 || From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.|-| WLP550 - Belgian Ale || Achouffe <ref name="mrmalty_sources"></ref> || 78-85 || Med || 68-78 || farmhouse Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain . Phenolic and Brettanomyces spicy flavors dominate the profile, with less fruitiness then WLP500.|-| WLP565 - Belgian Saison || Brasserie Dupont (Saison Dupont) <ref name="mrmalty_sources"></ref> || 65-75|| Med || 68-82 75 || May stall, use at higher temps to prevent. Considered the "Dupont" strain.|-| WLP566 - Saison II || Vieille Provision Saison Dupont <ref name="mrmalty_sources"></ref> || 78-85 || Med || 68-78 || Saison strain with more fruity ester production, Fast Fermentor|-| WLP568 - Belgian Ale Yeast Blend || || 70-80 || Med || 70-80 || Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.|-| WLP570 - Belgian Golden Ale || Duvel (Moortgart) via McEwans <ref name="mrmalty_sources"></ref> || 73-78 || Low || 68-72 75 || complex From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile . Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.|-| WLP575 - Belgian Style Ale Yeast Blend || || 74-80 || Med || 68-75 || A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'.|-| WLP585 Belgian Saison III || || 70-74 || Med ||68-75 || 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 choice for a summer Saison that is light and easy-drinking. Seasonal Availability: Jul - Aug.|-| WLP590 French Saison Ale || || 73-80 || Med || 69-75 || Unique yeast strain producing farmhouse-style beers with a phenolic “bite” and moderate level of sournessester compounds. Producing a cleaner aroma profile than other farmhouse styles, this yeast is versatile and highly attenuating. Seasonal Availability: May - Jun.
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| WLP644 Saccharomyces "Bruxellensis" Trois || || 85%+ || Low || 70-85 || Medium-High alcohol tolerance. This Belgian strain produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. Formally named Brettanomyces bruxellensis Trois, it was re-classified to be ''Saccharomyces'', and probably ''S. cerevisae'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1100249870003226/ Archive of MTF discussions regarding Trois genetic analysis results.]</ref>. White Labs classifies this as a "wild Saccharomyces" <ref>[http://www.whitelabs.com/sites/default/files/644_Explanation.pdf White Labs 644 Explanation. 04/09/2015. Retrieved 5/2/2015.]</ref>. Trois cannot ferment lactose <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1162272423800970/?comment_id=1162339237127622&offset=0&total_comments=8&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Lance Shaner's results of fermenting Trois with lactose on MTF. 10/12/2015.]</ref>. It also does not produce significant amounts of acetic or lactic acid, even under aerobic conditions <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1215686268459585/?comment_id=1215815188446693&reply_comment_id=1215856578442554&comment_tracking=%7B%22tn%22%3A%22R6%22%7D Conversation with Lance Shaner of Omega Labs on MTF. 01/17/2016.]</ref>. Therefore if acid (lactic or acetic) is found in a Trois beer, contamination would be the cause.
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| WLP670 American Farmhouse Blend || farmhouse yeast strain and Brettanomyces || 75-82 || Med || 68-72 || complex flavor profile with a moderate level of sourness
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| WLP6788 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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