LIQUID BEER YEAST
Brewer's Choice Cultures from Wyeast

ALES

LAGERS

MISCELLANEOUS

DRY BEER YEAST

Catalog No.... Item..................... Price ...Shp.Wt.

• 10-600 Doric Ale Yeast

  A. 1/2 oz. Pkg.................. .99 .....1 oz
  B. 3 Pkgs...................... 1.60 .....2 oz

• 10-610 Amsterdam Lager Yeast

  A. 1/2 oz. Pkg.................. .79 .....1 oz
  B. 3 Pkgs...................... 2.10 .....2 oz

• 10-620 European Lager Yeast......... 1.49 .....2 oz
• 10-625 Edme Ale Yeast- English....... .99 .....1 oz
• 10-630 London Ale Yeast.............. .99 .....1 oz
• 10-650 Australian Ale Yeast ......... .99 .....1 oz
• 10-655 Coopers Ale Yeast............ 1.20 .....1 oz
• 10-660 Muntona Ale Yeast- English.... .99 .....1 oz
• 10-665 Nottingham Ale Yeast.......... .99 .....1 oz
• 10-670 Whitbread Ale Yeast.......... 1.50 .....2 oz
• 10-675 Windsor Ale Yeast............. .99 .....1 oz
• 10-680 Yeast Nutrient, 1 oz ......... .99 .....2 oz

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American Ale:

Ferments dry, smooth, well-balanced. Used commercially for several classic American ales. Low to medium Flocculation.
Apparent Attenuation: 73-77%. (60-72 Deg.F) Return to Liquid Yeast List

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American Ale II:

Fruitier and more flocculant than #1056, slightly nutty, soft, clean, slightly tart finish. High Flocculation.
Apparent Attenuation: 72-76%. (60-72 Deg.F) Return to Liquid Yeast List

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Bavarian Wheat Ale:

Produces a South German style wheat beer with a slight sweetness. Blend of top-fermenting strains producing mildly estery and phenolic wheat beers. Great with Ireks Wheat. Medium Flocculation.
Apparent Attenuation: 73-77%. (64-72 Deg.F) Return to Liquid Yeast List

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Belgian Abbey Ale:

Great for high gravity beers and barley wines. Estery. Medium Flocculation.
Apparent Attenuation: 72-76%. (58-68 Deg.F) Return to Liquid Yeast List

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Belgian Abbey Ale II:

High gravity yeast with distinct warming character. Slightly fruity with a dry finish. Medium Flocculation.
Apparent Attenuation: 73-77%. (65-75 Deg.F) Return to Liquid Yeast List

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Belgian Strong Ale:

Robust flavor with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. Low Flocculation.
Apparent Attenuation: 73-77%. (65-75 Deg.F) Return to Liquid Yeast List

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British Ale:

From Whitbread. Ferments down to 65 degrees F, yielding a crisp, dry and well-balanced beer. Low to Medium Flocculation.
Apparent Attenuation: 73-75%. (64-72 Deg.F) Return to Liquid Yeast List

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British Ale II:

Good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry. High Flocculation.
Apparent Attenuation: 73-76%. (63-75 Deg.F) Return to Liquid Yeast List

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European Ale:

From Wissenschaftliche in Munich. Ferments rich, full-bodied and complex. Accentuates malt character. Produces a dense, rocky head during fermentation. High Flocculation.
Apparent Attenuation: 67-71%. (60-72 Deg.F) Return to Liquid Yeast List

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German Ale:

Ferments dry and crisp, with a complex but mild flavor. Great for ales down to 55 degrees F. Produces an extremely rocky head. Low Flocculation.
Apparent Attenuation: 73-77%. (55-66 Deg.F) Return to Liquid Yeast List

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Irish Ale:

Ferments smooth and full-bodied with slight diacetyl and fruitiness. Great for Stouts. Medium Flocculation.
Apparent Attenuation: 71-75%. (62-72 Deg.F) Return to Liquid Yeast List

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London Ale:

Ferments a rich, Burton-style ale. Bold and crisp with slight diacetyl. Medium Flocculation.
Apparent Attenuation: 73-77%. (60-72 Deg.F) Return to Liquid Yeast List

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London Ale III:

Traditional, with great malt and hop profile. Fruity, slightly sweet, very light, soft balanced palate. High Flocculation.
Apparent Attenuation: 71-75%. (64-74 Deg.F) Return to Liquid Yeast List

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London ESB:

Rich, malty character and balanced fruitiness. Accentuates malt character. Very High Flocculation.
Apparent Attenuation: 67-71%. (64-72 Deg.F) Return to Liquid Yeast List

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Scottish Ale:

Ideally suited for high-gravity ales of any type, including Scottish. High Flocculation.
Apparent Attenuation: 69-73%. (55-70 Deg.F) Return to Liquid Yeast List

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Thames Valley Ale:

Rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced. Medium Flocculation.
Apparent Attenuation: 72-76%. (62-72 Deg.F) Return to Liquid Yeast List

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Swedish Ale:

Stark beer Nordic-style yeast of unknows origin, floral nose malty finish. Good Porter Yeast. Low to Medium Flocculation.
Apparent Attenuation: 69-73%. (69-73 Deg.F) Return to Liquid Yeast List

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Weihenstephan Wheat:

Produces the more classic drier German wheat beer. Spicy with hints of clove, vanilla, and banana. Low Flocculation.
Apparent Attenuation: 73-77%. (64-70 Deg.F) Return to Liquid Yeast List

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American Lager:

Ferments bold, complex and woody beers. Good with Munich malts. Produces slight diacetyl. Medium Flocculation.
Apparent Attenuation: 73-77%. (48-58 Deg.F) Return to Liquid Yeast List

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Bavarian Lager:

Ferments rich and full-bodied. Rounded and malty lagers. Medium Flocculation.
Apparent Attenuation: 73-77%. (48-58 Deg.F) Return to Liquid Yeast List

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Bohemian Lager:

A Pilsner yeast from the Czech republic. Ferments clean and very malty. Great with Saaz hops. Rich residual sugar in full gravity pilsners. Medium Flocculation.
Apparent Attenuation: 69-73%. (46-54 Deg.F) Return to Liquid Yeast List

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California Lager:

Ferments well at warm temperatures while keeping lager characteristics. Especially suited to the California Common style. High Flocculation.
Apparent Attenuation: 67-71%. (58-68 Deg.F) Return to Liquid Yeast List

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Czech Pils Lager:

Malty flavor and dry finish. Good for pilsners and bocks. Medium to High Flocculation.
Apparent Attenuation: 70-74%. (46-54 Deg.F) Return to Liquid Yeast List

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Danish Lager:

Ferments rich yet crisp and dry. Accentuates hop characteristics. Low Flocculation.
Apparent Attenuation: 73-77%. (46-56 Deg.F) Return to Liquid Yeast List

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Danish Lager II:

Clean dry flavor profile for hoppy pilsner. Very mild flavor, slight sulfur production, dry finish. Low Flocculation.
Apparent Attenuation: 73-77%. (46-56 Deg.F) Return to Liquid Yeast List

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Munich Lager:

Produces a smooth, soft, and full-bodied beer. Medium Flocculation.
Apparent Attenuation: 73-77%. (48-56 Deg.F) Return to Liquid Yeast List

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North American Lager:

Traditional culture of North American and Canadian lagers and light pilsners. Malty finish. High Flocculation.
Apparent Attenuation: 70-76%. (48-56 Deg.F) Return to Liquid Yeast List

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Pilsen Lager:

A classic American pilsner strain. Ferments dry and crisp. Sturdy and simple to use. Low to Medium Flocculation.
Apparent Attenuation: 71-75%. (48-56 Deg.F) Return to Liquid Yeast List

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Belgian Lambic Blend:

Belgian lambic-style yeast blend with lactic bacteria. Rich, earthy aroma and tart finish. Low to Medium Flocculation.
Apparent Attenuation: 65-75%. (65-75 Deg.F) Return to Liquid Yeast List

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Kolsch:

Hybrid of ale and lager flavors. Excellent maltiness with a crisp finish. Low Flocculation.
Apparent Attenuation: 73-77%. (56-77 Deg.F) Return to Liquid Yeast List

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Belgian White:

Produces the tart, slightly phenolic character of witbiers and grand crus. Medium Flocculation.
Apparent Attenuation: 72-76%. (60-68 Deg.F) Return to Liquid Yeast List

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Dry Mead:

Low-foaming with little or no sulfur production. Low to Medium Flocculation. Return to Liquid Yeast List

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Sweet Mead:

Needs nutrient for a healthy ferment. Return to Liquid Yeast List

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Trappist High Gravity:

Robust with phenolic character. Alcohol tolerance to 12%. Ferments dry, with rich ester profile and malty plate. Medium Flocculation.
Apparent Attenuation: 64-78%. (64-78 Deg.F) Return to Liquid Yeast List

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Belgian Wheat:

Estery low phenol producing yeast from amall Belgian brewery. Apple and plum like nose with dry finish. Medium Flocculation.
Apparent Attenuation: 72-76%. (64-74 Deg.F) Return to Liquid Yeast List