Changes

| WLP 565 WLP565 - Belgian Saison || Brasserie Dupont (Saison Dupont) || 65-75 || Med || 68-75 || May stall, use at higher temps to prevent. Considered the "Dupont" strain.

| WLP 566 WLP566 - Saison II || Vieille Provision Saison Dupont || 78-85 || Med || 68-78 || Saison strain with more fruity ester production, Fast Fermentor

| WLP 568 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.

| WLP 585 WLP585 Saison Blend 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 July - Sept

| WLP 072 WLP072 French Ale || || 68-70 || Med || 63-73 || 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

| WLP 670 WLP670 American Farmhouse Blend || farmhouse yeast strain and Brettanomyces || 75-82 || Med || 68-72 || complex flavor profile with a moderate level of sourness

| WLP 644 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>.

| WLP 6788 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>.