Professionals

You will find descriptions of all strains available to homebrewers on this page. To refine the listings, please use the strain finder bar to the right.

Looking for Home Winemaking Strains? Go here.

WLP300 Hefeweizen Ale Yeast

This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.

View More »
Attenuation:
72-76%
Flocculation:
Low
Optimum Ferment Temp:
68-72°F (20-22°C)
Alcohol Tolerance:
Medium

WLP320 American Hefeweizen Ale Yeast

This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.

View More »
Attenuation:
70-75%
Flocculation:
Low
Optimum Ferment Temp:
65-69°F
Alcohol Tolerance:
Medium

WLP351 Bavarian Weizen Yeast

Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves."

View More »
Attenuation:
73-77%
Flocculation:
Low
Optimum Ferment Temp:
66-70°F
Alcohol Tolerance:
Medium

WLP380 Hefeweizen IV Ale Yeast

Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.

View More »
Attenuation:
73-80%
Flocculation:
Low
Optimum Ferment Temp:
66-70°F
Alcohol Tolerance:
Medium

WLP400 Belgian Wit Ale Yeast

Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
 

View More »
Attenuation:
74-78%
Flocculation:
Low to Medium
Optimum Ferment Temp:
67-74°F
Alcohol Tolerance:
Medium

WLP410 Belgian Wit II Ale Yeast

Seasonal Availability: May - Jun

Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.


Notice to brewers: Tends to take a long time to start; brewers should plan this into their brewing schedule. Needs heavy aeration and nutrients. Allow temperature to free rise.

View More »
Attenuation:
70-75%
Flocculation:
Low to Medium
Optimum Ferment Temp:
67-74°F
Alcohol Tolerance:
Medium

WLP500 Trappist Ale Yeast

From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

View More »
Attenuation:
75-80%
Flocculation:
Medium to Low
Optimum Ferment Temp:
65-72°F Lower temperatures (under 65°F) will result in less fruity and more earthy beers.
Alcohol Tolerance:
High

WLP510 Bastogne Belgian Ale Yeast

Seasonal Availability: Jan - Feb

A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

View More »
Attenuation:
74-80%
Flocculation:
Medium
Optimum Ferment Temp:
66-72°F
Alcohol Tolerance:
High

WLP515 Antwerp Ale Yeast

Seasonal Availability: Nov - Dec

Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.

View More »
Attenuation:
73-80%
Flocculation:
Medium
Optimum Ferment Temp:
67-70°F
Alcohol Tolerance:
Medium

WLP530 Abbey Ale Yeast

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.

View More »
Attenuation:
75-80%
Flocculation:
Medium to High
Optimum Ferment Temp:
66-72°F
Alcohol Tolerance:
High

WLP540 Abbey IV Ale Yeast

Seasonal Availability: Jul - Aug

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).

 

Note: This strain benefits from extra oxygenation

View More »
Attenuation:
74-82%
Flocculation:
Medium
Optimum Ferment Temp:
66-72°F
Alcohol Tolerance:
High

WLP545 Belgian Strong Ale Yeast

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.

View More »
Attenuation:
78-85%
Flocculation:
Medium
Optimum Ferment Temp:
66-72°F
Alcohol Tolerance:
High

WLP550 Belgian Ale Yeast

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 spicy flavors dominate the profile, with less fruitiness then WLP500.

View More »
Attenuation:
78-85%
Flocculation:
Medium
Optimum Ferment Temp:
68-78°F
Alcohol Tolerance:
Medim-High

WLP565 Belgian Saison I Yeast

Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.


Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.

View More »
Attenuation:
65-75%
Flocculation:
Medium
Optimum Ferment Temp:
68-75°F
Alcohol Tolerance:
Medium

WLP566 Belgian Saison II Yeast

Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.

View More »
Attenuation:
78-85%
Flocculation:
Medium
Optimum Ferment Temp:
68-78°F
Alcohol Tolerance:
Medium

WLP568 Belgian Style Saison Ale Yeast Blend

This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.

View More »
Attenuation:
70-80%
Flocculation:
Medium
Optimum Ferment Temp:
70-80°F (21-27°C)
Alcohol Tolerance:
Medium

WLP570 Belgian Golden Ale Yeast

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.

View More »
Attenuation:
73-78%
Flocculation:
Low
Optimum Ferment Temp:
68-75°F (20-24°C)
Alcohol Tolerance:
High

WLP575 Belgian Style Ale Yeast Blend

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'.

View More »
Attenuation:
74-80%
Flocculation:
Medium
Optimum Ferment Temp:
68-75°F (20-24°C)
Alcohol Tolerance:
Medim-High

WLP585 Belgian Saison III Yeast

Seasonal Availability: Jul - Aug

Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.

View More »
Attenuation:
70-74%
Flocculation:
Low-Medium
Optimum Ferment Temp:
68-75°F
Alcohol Tolerance:
Medium

WL News:

How We Make Yeast

Friend / Follow:

FacebookTwitterRSS