Wyeast 3068
The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.
Origin:
Flocculation: low
Attenuation: 73-77%
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: approximately 10% ABV
Styles:
Dunkelweizen
Fruit Beer
German Hefe-Weizen
Roggenbier (German Rye Beer)
Weizen/Weissbier
Weizenbock
Wyeast 1098
This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, slightly tart, fruity and well balanced. Beers will finish clean and neutral. Ferments well down to 64°F (18°C).
Origin:
Flocculation: Medium
Attenuation: 73-75%
Temperature Range: 64-72 F, 18-22C
Alcohol Tolerance: 10% ABV
Styles:
Blonde Ale
English Barleywine
Northern English Brown Ale
Robust Porter
Scottish Export 80/-
Scottish Heavy 70/-
Scottish Light 60/-
Wyeast 1272 American Ale II
With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.
Origin:
Flocculation: Medium-High
Attenuation: 72-76%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10% ABV
Styles:
American Amber Ale
American Brown Ale
American IPA
American Pale Ale
American Stout
Blonde Ale
Fruit Beer
Imperial IPA
Wood-Aged Beer
Wyeast 1084 Irish Ale Yeast
With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.
Origin:
Flocculation: Medium-High
Attenuation: 72-76%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10% ABV
Styles:
American Amber Ale
American Brown Ale
American IPA
American Pale Ale
American Stout
Blonde Ale
Fruit Beer
Imperial IPA
Wood-Aged Beer