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.

WLP630 Berliner Weisse Blend

A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.

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Attenuation:
73-80%
Flocculation:
Medium
Optimum Ferment Temp:
68-72°F (20-22°C)
Alcohol Tolerance:
5-10%

WLP644 Brettanomyces bruxellensis Trois

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.

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Attenuation:
85%+
Flocculation:
Low
Optimum Ferment Temp:
70-85°F
Alcohol Tolerance:
Medium-High

WLP645 Brettanomyces claussenii

Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.

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Attenuation:
70-85%
Flocculation:
Low
Optimum Ferment Temp:
85°+
Alcohol Tolerance:
Medium-high

WLP650 Brettanomyces bruxellensis

Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor.

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Attenuation:
70-85%
Flocculation:
Low
Optimum Ferment Temp:
85°+
Alcohol Tolerance:
Medium-high

WLP653 Brettanomyces lambicus

High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.

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Attenuation:
70-85%
Flocculation:
Low
Optimum Ferment Temp:
85°+
Alcohol Tolerance:
Medium-high

WLP655 Belgian Sour Mix 1

A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

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Attenuation:
70-80%
Flocculation:
Medium-low
Optimum Ferment Temp:
80-85°+
Alcohol Tolerance:
Medium-high

WLP661 Pediococcus damnosus

Pediococcus damnosus is a cocci bacteria known for its souring capabilities by producing lactic acid. Perfect to add to any sour program. High diacetyl producer and slow growing.   

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Attenuation:
65%
Flocculation:
Low
Optimum Ferment Temp:
n/a
Alcohol Tolerance:
n/a

WLP665 Flemish Ale Blend

Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix

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Attenuation:
80-85%+
Flocculation:
Low-Medium
Optimum Ferment Temp:
68-80F
Alcohol Tolerance:
Medium-High

WLP670 American Farmhouse Blend

Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers

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Attenuation:
75-82%
Flocculation:
Medium
Optimum Ferment Temp:
68-72°F (20-22°C)
Alcohol Tolerance:
5-10%

WLP672 Lactobacillus brevis

Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program! 

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Attenuation:
80%
Flocculation:
n/a
Optimum Ferment Temp:
n/a
Alcohol Tolerance:
n/a

WLP675 Malolactic Cultures

Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family.  Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine. These liquid cultures are available in vials to inoculate 6 gallons or 1 liter sizes to inoculate 60 gallons.
Please note: We recommend caution with using WLP675 with wine kits, which contain potassium sorbate and effect the viability of malolactic bacteria. Under FAQ questions below, you will find instructions for using WLP675 with wine kits.
General instructions are under FAQs below.

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Attenuation:
Flocculation:
Optimum Ferment Temp:
Alcohol Tolerance:

WLP677 Lactobacillus delbrueckii Bacteria

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.

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Attenuation:
75-82%
Flocculation:
Low
Optimum Ferment Temp:
70-75°F
Alcohol Tolerance:
Medium-high

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