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Saccharomyces

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| BY124 || Brasserie Thiriez || 77-83% || Low || 65-77 || French Saison yeast starter is a strain that enhances the use of spices and is extremely attenuative yet leaves an unexpected silky and rich mouthfeel in a very dry finished beer.
Produces Saison or farmhouse-style beers that are highly aromatic with clean citrus esters. Expect peppery and spicy notes with no earthiness and low phenols. This strain enhances the use of spices and is extremely attenuative but leaves an unexpected silky and rich mouthfeel in a very dry finished beer. Similar to WY3711. Determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var_diastaticus|''Saccharomyces cerevisiae'' var . ''diastaticus'']] <ref name="preiss_diastaticus" />.
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| BY125 || Saison du Pont || 76-80% || Low || 70-85 || Belgian Saison Classic farmhouse ale yeast. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated temperatures.
| CCYL116 - Belgian Wit Ale Yeast || || || || || The original yeast used to produce Belgian Witbier and a variety of other Belgian style ales. Commercial pitches only.
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| CCYL120 - French Saison Ale Yeast || || || || || The French Saison Ale Yeast is a versatile strain that works great for Saison or Farmhouse and other Belgian style beers where aromatic (estery), peppery, spicy and citrusy flavors are desired. Might be [[Saccharomyces#Saccharomyces_cerevisiae_var_diastaticus|''Saccharomyces cerevisiae'' var . ''diastaticus'']] if this strain is the same as WY3711 <ref name="preiss_diastaticus" />. Commercial pitches only.
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| CCYL121 Abbey Ale Yeast || || || || || Used to produce Trappist, Belgian, Belgian doubles and triples This yeast contributes a fruity characteristics. Excellent alcohol tolerance for high gravity beers. Commercial pitches only.
| GY015 Trappist Tripel || || 70-76 || Low || 66-74 || Trappist Ale yeast from the mother of all Tripels. A balance of fruit and spice with a good malty finish provides a perfect complement for Belgian Ales, Dubbels and Tripels. Attenuation is on the slow side leaving more residual sweetness than our other Belgians. Less esters and phenolics than GY003 and GY014.
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| GY018 Saison 1 || French Brewery || 81-83 (medium gravity) 49-53 (6.2%+ abv) || Low || 64-80 || Traditional Saison yeast from a French craft brewery. Strong attenuator that produces a dry beer with a beautiful fragrance and the traditional Saison taste of fruit and pepper. Might be [[Saccharomyces#Saccharomyces_cerevisiae_var_diastaticus|''Saccharomyces cerevisiae'' var . ''diastaticus'']] if this strain is the same as WY3711 <ref name="preiss_diastaticus" />.
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| GY027 Saison Yeast 2 || Traditional Saison || 79-83 (medium gravity) 44-47 (5.5%+ abv) || Low || 64-80 || 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 our yeast and a slightly sweeter beer than GY018
| B48 Triple Double || Westmalle <ref name="IOY"></ref> || 74-78 || Medium || 65-77 || The perfect strain for your classic abbey ales. Triple Double produces moderate esters with low to no phenolic characteristics. This strain is tried and true and works perfectly in a production environment. Keep an eye on Triple Double, it likes to sit on top of the wort throughout fermentation which may result in a slow fermentation. Similar to Wyeast 3787 and WLP530 <ref name="IOY"></ref>.
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| B64 Napoleon || Brasserie Thiriez <ref name="IOY"></ref> || 77-83 || Low || 65-78 || This yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas. Yeast settling times can be long, usually requiring filtration for bright beers. Similar to Wyeast 3711 <ref name="IOY"></ref>. Determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var_diastaticus|''Saccharomyces cerevisiae'' var . ''diastaticus'']] <ref name="preiss_diastaticus" />.
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| B45 Gnome || Achouffe <ref name="IOY"></ref> || 72-76 || Medium-High || 65-75 || The Gnome is the yeast for brewing Belgian inspired beers in a hurry. This strain is extremely flocculent and drops out of the beer quickly after fermentation. Gnome produces a nice phenolic character that goes well with hops, as well as with caramel and toffee flavors. Great for Belgian ales that need to be crystal clear without filtration. Similar to Wyeast 3522 <ref name="IOY"></ref>.
| INIS-242 Belgian Wit Devil || || 72-76 || Medium || 62-75 || High alcohol tolerance. Similar to Belgian Wit I but with more phenols and clove. Very top heavy requiring a lot of extra space in the fermenter to prevent pushing all of the yeast out of the blow off tube.
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| INIS-251 French Ale || || 68-75 || Med-High || 63-73 || This strain produces a clean beer that complements malt with lower ester production than traditional Belgian strains. Excellent yeast choice for a Biere de Garde and specialty beer. Might be [[Saccharomyces#Saccharomyces_cerevisiae_var_diastaticus|''Saccharomyces cerevisiae'' var . ''diastaticus'']] <ref name="preiss_diastaticus" />.
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| INIS-291 Farmhouse: Saison || || 74-79 || Medium || 70-95 || High alcohol tolerance. A dynamic yeast that produces a wide range of phenols and esters. Notes of strawberry, hay, and spice. Leaves the finish slightly tart and with an excellent mouth feel.
| M21 Belgian Wit || || High || Low || 64-77 || A traditional top-fermenting yeast that has a good balance between fruity esters and warming spice phenolics. The yeast will leave some sweetness and will drop bright if left long enough. Suitable for Witbier, Grand Cru, Spiced Ales and other specialty beers.
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| M27 Belgian Ale / M29 French Saison Ale (new name) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1258838617477683/?comment_id=1259047857456759&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Paul Finney about M29/M27. 03/21/2016.]</ref> || || Very High || Med || 79-90 || Characterful beers with spicy, fruity and peppery notes ideal for Belgian Saison or farmhouse style beer. Suited for brewing all Belgian ales, including Quadruples of up to 14% abv. M29 description: French Saison yeast is an exceptional, highly attenuative top-fermenting ale yeast, creating distinctive beers with spicy, fruity and peppery notes. Ideal for fermentation of farmhouse style beer <ref>[https://cdn.shopify.com/s/files/1/0195/8620/files/72539_V1_MJ_CS_Yeast_Bk_lores.pdf Mangrove Jack's Craft Serieis Dried Yeast spec sheet. Retrieved 03/21/2016.]</ref>. Might be [[Saccharomyces#Saccharomyces_cerevisiae_var_diastaticus|''Saccharomyces cerevisiae'' var . ''diastaticus'']] <ref name="preiss_diastaticus" />.
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| M31 Belgian Tripel || || Very High || Med || 64-82 || Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles. Suitable for Belgian Tripel and Trappist style beers.
| Biere de Garde (OYL-039) || || 74-79 || Low || 70-84 || Ferments well with low to moderate ester production and subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Compares to WY3725. Commercial pitches only.
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| French Saison (OYL-026) || || 77-83 || Low || 65-77 || Versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), 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. This strain can also be used to re-start stuck fermentations or in high gravity beers. Compares to WY3711. Determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var_diastaticus|''Saccharomyces cerevisiae'' var . ''diastaticus'']] <ref name="preiss_diastaticus" />. Commercial pitches only.
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| Grand Cru (OYL-023) || || 72-76 || Low || 63-76 || Widely used strain in the production of Witbier, Grand Cru, sweet mead and cider. Produces spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits. Compares to WLP720 and WY3463. Commercial pitches only.
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| Saisonstein's Monster (OYL-500) || || 80-90 || Low || 65-78 || The first in our line of hybrid strains. This strain is a genetic hybrid resulting from the mating of strains OYL-026 and OYL-027, created by and available exclusively from Omega Yeast. Less phenolic and more fruit character than 026. Exhibits some of the bubble gum character of 027. Omega Yeast Labs Exclusive. This might be a hybrid of ''S. boulardii'' and ''S. cerevisiae'' var . ''diastaticus'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1378499435511600/?comment_id=1824967080864831&reply_comment_id=1825262140835325&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Lance Shaner. Milk The Funk Facebook group on OYL-500. 09/18/2017.]</ref>. '''Available to homebrewers'''.
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| Wit (OYL-030) || || 72-76 || Medium || 62-75 || Produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Compares to WLP400 and WY3944 vs Omega Yeast Labs Exclusive. Commercial pitches only.
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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| RBY41 French Saison || Brasserie Thiriez || 77-83 || Low || 65-75 ||Determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var_diastaticus|''Saccharomyces cerevisiae'' var . ''diastaticus'']] <ref name="preiss_diastaticus" />.
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| RBY58 - Fantome Saison Clone #1 || Fantome || 70-80 || Low || 75-85 ||
| RVA 261 Saison I || Dupont || 65-75 || Med || 75+ || fruity, bubblegum esters with all the spice and pepper that makes Saison so appealing
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| RVA 262 Saison II || Brasserie Thiriez || 75-82 || Med || 67-77 || French origin, this strain produces a bit less of the fruity, bubblegum esters with less spice and pepper then RVA 241. Determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var_diastaticus|''Saccharomyces cerevisiae'' var . ''diastaticus'']] <ref name="preiss_diastaticus" />.
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| RVA 263 Ghost Ale || Fantome || 74-84 || Med || 65-80 || Ripened fruit esters and a crisp earthy finish can be achieved even at lower temperatures with this Belgian farmhouse strain
| 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 clove phenolics. Great yeast choice for a summer Saison that is light and easy-drinking. Seasonal Availability: Jul - Aug.
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| WLP590 French Saison Ale || || 73-80 || Med || 69-75 || Unique yeast strain producing farmhouse-style beers with a phenolic “bite” and moderate ester compounds. Producing a cleaner aroma profile than other farmhouse styles, this yeast is versatile and highly attenuating. Seasonal Availability: May - Jun. Determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var_diastaticus|''Saccharomyces cerevisiae'' var . ''diastaticus'']] <ref name="preiss_diastaticus" /><ref>[https://www.whitelabs.com/yeast-bank/wlp590-french-saison-ale-yeast White Labs website. "WLP590 French Saison Ale Yeast". Retrieved 11/19/2017.]</ref>.
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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. cerevisiae'' <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. <s>Approx. 500 million cells per mL; homebrew vials are approx. 17.5 billion cells at 35 mL <ref name="reddit_brett">[https://www.reddit.com/r/Homebrewing/comments/47qbgb/wlp644_cell_count_and_shelf_life/ Homebrewing Reddit post. 02/26/2016.]</ref>.</s> PurePitch packages now contain the same pitching rate as other ''S. cerevisiae'' White Labs strains (1.5 billion to 3.0 billion cells per mL). One example from their "Yeastman" database for lot # 1035203 (02/19/2017) shows 2.3 billion cells per mL <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1670851126276428/?comment_id=1672129959481878&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Paul Illa. Milk The Funk Facebook group. 05/01/2017.]</ref>.
| 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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| 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. [https://www.facebook.com/groups/MilkTheFunk/permalink/1329095693785308/ See this MTF thread for fermentation tips.] Determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var_diastaticus|''Saccharomyces cerevisiae'' var . ''diastaticus'']] <ref name="preiss_diastaticus">[https://www.facebook.com/groups/MilkTheFunk/permalink/1888017211226484/?comment_id=1888076864553852&reply_comment_id=1888142897880582&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Richard Preiss. Milk The Funk thread on diastaticus. 11/18/2017.]</ref>.
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| 3724 - Belgian 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.
| [http://www.fermentis.com/wp-content/uploads/2015/12/Safbrew-BE-256-en.pdf Safbrew BE-256 Dry] || Fermentis || || 82 || High || 12-25°C (53.6-77°F) ideally 15-20°C (59-68°F) || Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas. To maintain the aromatic profile at the end of the fermentation, we do recommend to crop the yeast as soon as possible after fermentation
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| Danstar Belle Saison - DRY || Lallemond || || High || || 59-95 <ref name="Coppet" /> || Belle Saison is also a prodigious sulfur producer, so extended conditioning may be necessary. <s>Rumored</s> Verified to be ''Saccharomyces cerevisiae var . Diastaticus'' <ref name="Coppet">Marie, Coppet from Lallemond. Private correspondence with Martin Etchart; forwarded to Dan Pixley</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1561762887185253/?comment_id=1561820080512867&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Conversation on MTF with Pierre Hugo Houle regarding Danstar Belle Saison yeast. 01/25/2017.]</ref>. Belle Saison yeast is killer neutral <ref name="Coppet" />. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1561762887185253/ this MTF thread] for more information on this strain.
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| Danstar Abbaye Belgian Ale Yeast - DRY || Lallemond || || Med-High || Low || 63-80 || Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce ales of the finest quality.

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