Difference between revisions of "Saccharomyces"

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(updated Wyeast seasonals)
(alphabetized yeast companies, added Bootleg Biology)
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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>.
 
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 Labs]]===
+
===[[Bootleg Biology]]===
 
{| class="wikitable sortable"
 
{| class="wikitable sortable"
 
|-
 
|-
 
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 
|-
 
|-
| WLP 565 - Belgian Saison || Brasserie Dupont (Saison Dupont) || 65-75 || Med || 68-75 || May stall, use at higher temps to prevent.  Considered the "Dupont" strain.
+
| BB22204 - ''S. arlingtonesis'' || Wild yeast starter jar in Arlington, VA || High || NA || 60-70 || This culture ferments extremely cleanly in the low 60’sF (Kolsch and Lager hybrids), and subtle fruity/citrus esters in the higher end of the Ale fermentation range (wheat-centric beers). May produce sulfur aromas during primary fermentation, but those will be eliminated within a couple weeks (allow longer aging if fermenting at lower temperatures). S. arlingtonesis is a higher attenuator than most ale strains, so adjustments made need to be made to grain bills or mash temperatures if a drier beer is not preferred.
|-
 
| 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 || || 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 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 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 American Farmhouse Blend || farmhouse yeast strain and Brettanomyces || 75-82 || Med || 68-72 || complex flavor profile with a moderate level of sourness
 
|-
 
| WLP 644 Saccharomyces "Bruxellensis" Trois || || 85%+ || Low || 70-85 || Medium-High alcohol tolerance.  This Belgian strain, used traditionally for 100% Brettanomyces fermentations, 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.''  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>.
 
|-
 
| 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>.
 
 
|}
 
|}
  
===[[Wyeast]]===
+
===[[East Coast Yeast]]===
 
{| class="wikitable sortable"
 
{| class="wikitable sortable"
 
|-
 
|-
 
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 
! 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
+
| ECY08 Saison Brasserie || Several Strains || 80+ || || 75-85 || Several saison yeast strains for both fruity and spicy characteristics accompanied with dryness
 
|-
 
|-
| 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.
+
| ECY14 Saison Single || Single Strain || 76-78 || || 75-82 || smooth, full farmhouse character with mild esters reminiscent of apple pie spice
 
|-
 
|-
| 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'''.
 
|-
 
| 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'''.
 
|-
 
| 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).
 
|-
 
 
|}
 
|}
  
===[[RBY Laboratories]]===
+
===[[GigaYeast]]===
 
{| class="wikitable sortable"
 
{| class="wikitable sortable"
 
|-
 
|-
 
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 
|-
 
|-
| RBY41 French Saison || Brasserie Thiriez || 77-83 || Low || 65-75 ||
+
| GY003 Achouffe Belgian Ale || || 81-84 (medium gravity) 57-60 (7.7%+ abv) || Medium/Low || 68-77 || 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 || Fantome || 70-80 || Low || 75-85 ||
+
| GY007 Belgian Mix || || 79-81 (medium gravity) 67-70 (8.6%+ abv) || Low || 68-77 || 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.
 
|-
 
|-
|}
+
| GY014 Scourmont Abbey Ale || || 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.
 
 
===[[East Coast Yeast]]===
 
{| class="wikitable sortable"
 
 
|-
 
|-
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
+
| 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.
 
|-
 
|-
| ECY08 Saison Brasserie || Several Strains || 80+ || || 75-85 || Several saison yeast strains for both fruity and spicy characteristics accompanied with dryness
+
| 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.
 
|-
 
|-
| ECY14 Saison Single || Single Strain || 76-78 || || 75-82 || smooth, full farmhouse character with mild esters reminiscent of apple pie spice
+
| 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
 
|-
 
|-
|}
+
| GY028 Belgian Wit || || 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.
 
 
===[[The Yeast Bay]]===
 
{| class="wikitable sortable"
 
 
|-
 
|-
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
+
| 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.
 
|-
 
|-
| Saison Blend || || 80 || Med || 70-78 || Blend of 2 yeast strains, Flavors of pepper, grapefruit, Orange zest
+
| GY048 Golden Pear Belgian Ale || Duvel Moortgat Brewery || 78-85 || Low || 65-80 || 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 a dry, 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 sulfide  that will dissipate quickly with conditioning.
|-
+
|-  
| 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
+
| GY077 Quebec Abbey Ale || Canadian Brewery || 75-83 || Medium || 68-80 || From one of the first breweries in North America to create a successful line of traditional Abbey style ales.  This Belgian ale yeast creates a malt forward beer with subtle fruity esters and a very small amount of clove notes.  Robust attenuation makes this yeast an excellent choice for low or high gravity beers where a slightly sweet malty finish is desired.  Perfect for the Belgian Dubbel and Tripel styles.
 
|-
 
|-
 
|}
 
|}
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|}
 
|}
  
===[[GigaYeast]]===
+
===[[RBY Laboratories]]===
 
{| class="wikitable sortable"
 
{| class="wikitable sortable"
 
|-
 
|-
 
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 
|-
 
|-
| GY003 Achouffe Belgian Ale || || 81-84 (medium gravity) 57-60 (7.7%+ abv) || Medium/Low || 68-77 || 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.
+
| RBY41 French Saison || Brasserie Thiriez || 77-83 || Low || 65-75 ||
 
|-
 
|-
| GY007 Belgian Mix || || 79-81 (medium gravity) 67-70 (8.6%+ abv) || Low || 68-77 || 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.
+
| RBY58 - Fantome Saison Clone #1 || Fantome || 70-80 || Low || 75-85 ||
 
|-
 
|-
| GY014 Scourmont Abbey Ale || || 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.
+
|}
 +
 
 +
===[[RVA Yeast Labs]]===
 +
{| class="wikitable sortable"
 
|-
 
|-
| 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.
+
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 
|-
 
|-
| 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.
+
| RVA 261 Saison I || Dupont || 65-75 || Med || 75+ || fruity, bubblegum esters with all the spice and pepper that makes Saison so appealing
 
|-
 
|-
| 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
+
| 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 
 
|-
 
|-
| GY028 Belgian Wit || || 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.
+
| 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
 
|-
 
|-
| 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.
+
| RVA 806 Lickinghole Creek Ale || Virginia’s LHCB farm || 78-85 || Med || 68-74 || citrus esters, a nose of sweet honey and a dash of phenolic spice, this strain will complement a variety of dry Belgian style beers. We highly recommend this strain for Belgian triple and Saison.  
|-
 
| GY048 Golden Pear Belgian Ale || Duvel Moortgat Brewery || 78-85 || Low || 65-80 || 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 a dry, 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 sulfide  that 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 a successful line of traditional Abbey style ales. This Belgian ale yeast creates a malt forward beer with subtle fruity esters and a very small amount of clove notes.  Robust attenuation makes this yeast an excellent choice for low or high gravity beers where a slightly sweet malty finish is desired.  Perfect for the Belgian Dubbel and Tripel styles.
 
 
|-
 
|-
 
|}
 
|}
  
===[[RVA Yeast Labs]]===
+
===[[Saccharolicious]]===
 
{| class="wikitable sortable"
 
{| class="wikitable sortable"
 
|-
 
|-
 
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 
|-
 
|-
| RVA 261 Saison I || Dupont || 65-75 || Med || 75+ || fruity, bubblegum esters with all the spice and pepper that makes Saison so appealing
+
| Demonical || || || || || Popular yeast strain from a well-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 || || || || || Relatively clean Belgian yeast from a Trappist brewery in the Ardennes. A good choice for most Belgian ales, but especially strong pale belgian ales. In combination with Brett I, this strains can be used for brewing Belgian specialty ales.
 +
|-
 +
| Wheat I || || || || || Belgian wit yeast from a brewery in West Flanders.
 
|-
 
|-
| 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 
+
| Castle || || || || || Alcohol tolerant yeast strain suitable for strong and sweet ales. This yeast strain originates from a West Flemish brewery.
 
|-
 
|-
| 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
+
| Gnome || || || || || Yeast strain from a brewery in the Belgian Ardennes. Very versatile strain that fits most Belgian ale styles because of its balanced fermentation profile.
 
|-
 
|-
| RVA 806 Lickinghole Creek Ale || Virginia’s LHCB farm || 78-85 || Med || 68-74 || citrus esters, a nose of sweet honey and a dash of phenolic spice, this strain will complement a variety of dry Belgian style beers. We highly recommend this strain for Belgian triple and Saison.  
+
| Pixie || || || || || Slightly phenolic and spicy yeast strain from West Flandres. This is a versatile yeast strain that fits both malty and hoppy beers.
 
|-
 
|-
 
|}
 
|}
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|}
 
|}
  
===[[Saccharolicious]]===
+
===[[The 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"
 
{| class="wikitable sortable"
 
|-
 
|-
 
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 
|-
 
|-
| Demonical || || || || || Popular yeast strain from a well-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.
+
| WLP 565 - 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 - Saison II || Vieille Provision Saison Dupont || 78-85 || Med || 68-78 || Saison strain with more fruity ester production, Fast Fermentor
 
|-
 
|-
| Trappist O || || || || || Relatively clean Belgian yeast from a Trappist brewery in the Ardennes. A good choice for most Belgian ales, but especially strong pale belgian ales. In combination with Brett I, this strains can be used for brewing Belgian specialty ales.
+
| WLP 568 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.
 
|-
 
|-
| Wheat I || || || || || Belgian wit yeast from a brewery in West Flanders.
+
| WLP 585 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
 
|-
 
|-
| Castle || || || || || Alcohol tolerant yeast strain suitable for strong and sweet ales. This yeast strain originates from a West Flemish brewery.
+
| WLP 072 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
 
|-
 
|-
| Gnome || || || || || Yeast strain from a brewery in the Belgian Ardennes. Very versatile strain that fits most Belgian ale styles because of its balanced fermentation profile.
+
| WLP 670 American Farmhouse Blend || farmhouse yeast strain and Brettanomyces || 75-82 || Med || 68-72 || complex flavor profile with a moderate level of sourness
 
|-
 
|-
| Pixie || || || || || Slightly phenolic and spicy yeast strain from West Flandres. This is a versatile yeast strain that fits both malty and hoppy beers.
+
| WLP 644 Saccharomyces "Bruxellensis" Trois || || 85%+ || Low || 70-85 || Medium-High alcohol tolerance. This Belgian strain, used traditionally for 100% Brettanomyces fermentations, 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.''  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>.
 
|-
 
|-
 +
| 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>.
 
|}
 
|}
  
 +
===[[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.
 +
|-
 +
| 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'''.
 +
|-
 +
| 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'''.
 +
|-
 +
| 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).
 +
|-
 +
|}
 
===Other Labs===
 
===Other Labs===
  

Revision as of 17:01, 22 July 2015

Saccharomyces is considered a yeast, although this term is historical and ill-defined. Saccharomyces is a genus of fungus including many species. The distinct species of Saccharomyces are revised frequently as more research is done. All species are unicellular and capable of fermentation. Saccharomyces cerevisiae is the most well known species of yeast. It is used in the fermentation of beer, wine, and sake, and as a leavening agent in bread. It is commonly referred to as "ale yeast", "wine yeast", or "bread yeast". S. pastorianus, known as lager yeast, is a hybrid closely related to S. cerevisiae but is not a true species. S. cerevisiae is commonly studied as a model organism and was the first eukaryote to have its genome entirely sequenced. In rare cases, Saccharomyces can form a pellicle.

See Lactobacillus, Pediococcus, Brettanomyces, and Mixed Cultures charts for other commercially available cultures.

Species

Saccharomyces cerevisiae is the type species of the genus Saccharomyces, although Saccharomyces paradoxus, S. cerevisiae's closest relative, is likely older and more globally ubiquitous than S. cerevisiae. [1]

Species Ecology Notes
S. cerevisiae Domestic: Beer, Wine, Bread. Wild: Fruit, Oak Trees. Example
S. paradoxus Oak trees Example
S. eubayanus Patagonia Probable parent of lager yeast
S. mikatae Decayed leaves in Japan Example
S. kudriavzevii Decayed leaves in Japan Example
S. bayanus* Wine Possible hybrid of S. eubayanus and S. cerevisiae. Possible parent of S. pastorianus.
S. florentinus Drosophila and sulphurized grape must Example
Example Example Example

Many previously recognized species of Saccharomyces have been consolidated or reassigned to another genus, commonly Zygosaccharomyces.

In Fermentation

(To do)

Commercial Farmhouse/Belgian Strains of S. cerevisiae

In cooperation with Eric Bandauski [2].

Bootleg Biology

Name Source Attenuation Flocculation Temp°F Notes
BB22204 - S. arlingtonesis Wild yeast starter jar in Arlington, VA High NA 60-70 This culture ferments extremely cleanly in the low 60’sF (Kolsch and Lager hybrids), and subtle fruity/citrus esters in the higher end of the Ale fermentation range (wheat-centric beers). May produce sulfur aromas during primary fermentation, but those will be eliminated within a couple weeks (allow longer aging if fermenting at lower temperatures). S. arlingtonesis is a higher attenuator than most ale strains, so adjustments made need to be made to grain bills or mash temperatures if a drier beer is not preferred.

East Coast Yeast

Name Source Attenuation Flocculation Temp°F Notes
ECY08 Saison Brasserie Several Strains 80+ 75-85 Several saison yeast strains for both fruity and spicy characteristics accompanied with dryness
ECY14 Saison Single Single Strain 76-78 75-82 smooth, full farmhouse character with mild esters reminiscent of apple pie spice

GigaYeast

Name Source Attenuation Flocculation Temp°F Notes
GY003 Achouffe Belgian Ale 81-84 (medium gravity) 57-60 (7.7%+ abv) Medium/Low 68-77 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.
GY007 Belgian Mix 79-81 (medium gravity) 67-70 (8.6%+ abv) Low 68-77 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.
GY014 Scourmont Abbey Ale 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.
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.
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.
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
GY028 Belgian Wit 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.
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 Ale Duvel Moortgat Brewery 78-85 Low 65-80 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 a dry, 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 sulfide that 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 a successful line of traditional Abbey style ales. This Belgian ale yeast creates a malt forward beer with subtle fruity esters and a very small amount of clove notes. Robust attenuation makes this yeast an excellent choice for low or high gravity beers where a slightly sweet malty finish is desired. Perfect for the Belgian Dubbel and Tripel styles.

Omega Yeast Labs

Name Source Attenuation Flocculation Temp°F Notes
Abbey Ale C - (OYL-018) 74-78 Medium-Low 68-78 From a famous Trappist brewery, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Compares to WLP500 and WY1214. Commercial pitches only.
Belgian Ale A (OYL-024) 72-85 High 65-78 Versatile strain for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers. Compares to Compares to WLP550 and WY3522. Available to homebrewers.
Belgian Ale D (OYL-019) 74-78 Low 64-80 The best choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. It may continue to produce CO2 for an extended period after packaging or collection. Compares to WLP570 and WY1388. Commercial pitches only.
Belgian Ale DK (OYL-049) 73-80 Medium 67-70 Clean Belgian type ale yeast. Good for Belgian style pale ales and amber ales. Biscuity, ale-like aroma with accentuated hop flavor and bitterness. Slight sulfur will be produced during fermentation, which can give the yeast a lager-like flavor profile. Compares to WLP515. Commercial pitches only.
Belgian Ale O (OYL-046) 74-80 Medium 66-72 A Trappist style ale yeast. Produces dry beer with slight acidic finish, but cleaner than OYL-018 and OYL-028. Good choice for high gravity beers, Belgian ales, dubbels and trippels. Compares to WLP510. Commercial pitches only.
Belgian Ale R (OYL-020) 73-82 Medium 65-75 Great choice for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort. Compares to WLP540 and WY1762. Commercial pitches only.
Belgian Ale W (OYL-028) 74-78 Medium 64-78 Classic strain for brewing Belgian dubbel or Belgian tripel. This strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. Makes a great Belgian style “house” strain. Compares to WLP530 and WY3787. Available to homebrewers.
Belgian Dark Ale A (OYL-040) 74-79 Medium 65-80 Belgian ale yeast that is a high acid producer with balanced ester and phenol production. High alcohol tolerance. Spicy, tart, and dry on the palate with a very complex finish. Compare to WY3822. Commercial pitches only.
Belgian Saison I (OYL-027) 76-80 Low 70-95 Most widely used farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Will yield a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate attenuation. Compares to WLP565 and WY3724. Commercial pitches only.
Belgian Saison II (OYL-042) 74-79 Medium 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. Compares to WY3726. Commercial pitches only.
Belgian Wheat (OYL-029) 72-76 Medium 64-74 Produces beers with moderate esters and minimal phenolics. Apple, bubblegum, and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness. Compares to WY3942. Commercial pitches only.
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.
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. Commercial pitches only.
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.
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. Available to homebrewers.
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.

RBY Laboratories

Name Source Attenuation Flocculation Temp°F Notes
RBY41 French Saison Brasserie Thiriez 77-83 Low 65-75
RBY58 - Fantome Saison Clone #1 Fantome 70-80 Low 75-85

RVA Yeast Labs

Name Source Attenuation Flocculation Temp°F Notes
RVA 261 Saison I Dupont 65-75 Med 75+ fruity, bubblegum esters with all the spice and pepper that makes Saison so appealing
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 
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
RVA 806 Lickinghole Creek Ale Virginia’s LHCB farm 78-85 Med 68-74  citrus esters, a nose of sweet honey and a dash of phenolic spice, this strain will complement a variety of dry Belgian style beers. We highly recommend this strain for Belgian triple and Saison.  

Saccharolicious

Name Source Attenuation Flocculation Temp°F Notes
Demonical Popular yeast strain from a well-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 Relatively clean Belgian yeast from a Trappist brewery in the Ardennes. A good choice for most Belgian ales, but especially strong pale belgian ales. In combination with Brett I, this strains can be used for brewing Belgian specialty ales.
Wheat I Belgian wit yeast from a brewery in West Flanders.
Castle Alcohol tolerant yeast strain suitable for strong and sweet ales. This yeast strain originates from a West Flemish brewery.
Gnome Yeast strain from a brewery in the Belgian Ardennes. Very versatile strain that fits most Belgian ale styles because of its balanced fermentation profile.
Pixie Slightly phenolic and spicy yeast strain from West Flandres. This is a versatile yeast strain that fits both malty and hoppy beers.

SouthYeast Labs

Name Source Attenuation Flocculation Temp°F Notes
P1 Musserweissen Dwarf Peach (South Carolina) 78.7% Low Use for Wit, Heffe, Saison, Kolsch. "Medium" acidity. Banana, peach esters; citrus peel and clove phenolics. 4-6 weeks in primary. Hazy, notes of champagne [3].
N3 Native Cider Nectarine (South Carolina) 83.2% High Use for light Belgian ales, cider, wine. "No acidity". Apple cider esters; light pepper spice phenolics. 3-4 weeks in primary [3].
B3 Farmhouse Ale Blueberry (South Carolina) 79.3% Low Use for saison, farmhouse ales. "Medium acidity". Tart esters; straw spice phenolics. 4-6 weeks in primary [3].
HS2 New Abbey Ale Honeysuckle (Tennessee) 78% Medium Use for Belgian and Abbey type ales. "Low acidity". Red wine esters; cracked pepper corn phenolics. 3-4 weeks in primary. Full flavor and complex. [3].

The Yeast Bay

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

Name Source Attenuation Flocculation Temp°F Notes
WLP 565 - 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 - 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 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 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 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 American Farmhouse Blend farmhouse yeast strain and Brettanomyces 75-82 Med 68-72  complex flavor profile with a moderate level of sourness
WLP 644 Saccharomyces "Bruxellensis" Trois 85%+ Low 70-85 Medium-High alcohol tolerance. This Belgian strain, used traditionally for 100% Brettanomyces fermentations, 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. White Labs classifies this as a "wild Saccharomyces", so it may not be cerevisiae [4].
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 [5]. 80 Medium 98 (no one knows the optimal temperature currently) [5] Purchase from Bryggselv.no. US customers send an email to post @ bryggselv.no. See source information on Lars Garshol's blog for brewing notes. Species currently unknown, but most closely related to bayanus / pastorianus / uvarum / arboricolus [6].

Wyeast

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.
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.
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.
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).

Other Labs

Name Lab Source Attenuation Flocculation Temp°F Notes
SaisonStein Monster Omega Yeast Labs 80-90 Low 65-78 resulting from the mating of strains OYL-026 and OYL-027 Less phenolic and more fruit character than 026. Exhibits some of the bubble gum character of 027.
M27 Belgian Ale Dry Mangrove Jack 85+ Med 75-90 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.
Safebrew T-58 Dry SafeBrew 70 Med 53-77 A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor.
Danstar Belle Saison - DRY Danstar High 63-80 Belle Saison is also a prodigious sulfur producer, so extended conditioning may be necessary

References