Yeast Strain
Reference
Search 80+ strains from Wyeast, White Labs, Fermentis & Lallemand. Filter by style, compare up to 3 strains side by side — attenuation, flocculation, temperature & flavour.
Style
Supplier
American Ale
1056
Attenuation
73–77%
Temp
16–22°C
American Ale II
1272
Attenuation
72–76%
Temp
16–22°C
Denny's Favorite 50
1450
Attenuation
74–78%
Temp
16–22°C
London ESB Ale
1968
Attenuation
67–71%
Temp
17–22°C
London Ale
1028
Attenuation
73–77%
Temp
16–22°C
London Ale III
1318
Attenuation
71–75%
Temp
17–23°C
British Ale
1098
Attenuation
73–75%
Temp
17–22°C
British Ale II
1335
Attenuation
73–75%
Temp
17–23°C
Irish Ale
1084
Attenuation
71–75%
Temp
16–22°C
Ringwood Ale
1187
Attenuation
68–72%
Temp
17–21°C
West Yorkshire Ale
1469
Attenuation
67–71%
Temp
16–22°C
Scottish Ale
1728
Attenuation
69–73%
Temp
13–21°C
Northwest Ale
1332
Attenuation
67–71%
Temp
17–23°C
Thames Valley Ale
1275
Attenuation
72–76%
Temp
16–22°C
California Ale
WLP001
Attenuation
73–80%
Temp
20–23°C
English Ale
WLP002
Attenuation
63–70%
Temp
18–20°C
Irish Ale
WLP004
Attenuation
69–74%
Temp
18–20°C
Dry English Ale
WLP007
Attenuation
70–80%
Temp
17–22°C
London Ale
WLP013
Attenuation
67–75%
Temp
18–23°C
San Diego Super
WLP090
Attenuation
76–83%
Temp
18–23°C
American Ale
US-05
Attenuation
78–82%
Temp
15–24°C
English Ale
S-04
Attenuation
74–82%
Temp
15–22°C
German Ale (Kölsch)
K-97
Attenuation
73–82%
Temp
15–22°C
Nottingham
Nottingham
Attenuation
80–84%
Temp
14–21°C
BRY-97 American West Coast
BRY-97
Attenuation
75–80%
Temp
13–22°C
Windsor English Ale
Windsor
Attenuation
65–70%
Temp
15–21°C
Verdant IPA
Verdant IPA
Attenuation
73–80%
Temp
18–23°C
New England Ale
New England
Attenuation
73–80%
Temp
18–22°C
Pacific Ale
WLP041
Attenuation
65–70%
Temp
18–23°C
Bohemian Lager
2124
Attenuation
69–73%
Temp
8–14°C
Bavarian Lager
2206
Attenuation
73–77%
Temp
9–15°C
Pilsen Lager
2007
Attenuation
71–75%
Temp
8–14°C
Czech Pils
2278
Attenuation
70–74%
Temp
10–14°C
California Lager
2112
Attenuation
67–71%
Temp
14–20°C
Munich Lager
2308
Attenuation
73–77%
Temp
9–14°C
Danish Lager
2042
Attenuation
73–77%
Temp
9–14°C
Pilsner Lager
WLP800
Attenuation
72–77%
Temp
10–14°C
San Francisco Lager
WLP810
Attenuation
65–70%
Temp
14–19°C
Oktoberfest/Märzen
WLP820
Attenuation
65–73%
Temp
10–14°C
German Lager
WLP830
Attenuation
74–79%
Temp
9–14°C
German Bock Lager
WLP833
Attenuation
70–76%
Temp
9–13°C
American Lager
WLP840
Attenuation
75–80%
Temp
10–14°C
German Lager
W-34/70
Attenuation
80–84%
Temp
9–15°C
Western European Lager
S-23
Attenuation
82–86%
Temp
9–15°C
Swiss Lager
S-189
Attenuation
82–86%
Temp
9–15°C
Diamond Lager
Diamond
Attenuation
79–83%
Temp
10–15°C
Weihenstephan Weizen
3068
Attenuation
73–77%
Temp
18–24°C
Bavarian Wheat
3638
Attenuation
67–71%
Temp
19–24°C
Bavarian Wheat Blend
3056
Attenuation
73–77%
Temp
19–23°C
Belgian Witbier
3944
Attenuation
72–76%
Temp
16–22°C
Hefeweizen Ale
WLP300
Attenuation
72–76%
Temp
18–22°C
Hefeweizen IV Ale
WLP380
Attenuation
73–80%
Temp
20–22°C
Belgian Wit Ale
WLP400
Attenuation
74–78%
Temp
19–24°C
Wheat Ale
WB-06
Attenuation
86–90%
Temp
15–30°C
Munich Classic
Munich Classic
Attenuation
75–80%
Temp
12–22°C
Belgian Abbey
1214
Attenuation
72–76%
Temp
17–24°C
Belgian Strong Ale
1388
Attenuation
73–77%
Temp
17–24°C
Belgian Abbey II
1762
Attenuation
73–77%
Temp
18–26°C
Trappist High Gravity
3787
Attenuation
74–78%
Temp
18–26°C
Belgian Saison
3724
Attenuation
76–80%
Temp
25–35°C
French Saison
3711
Attenuation
77–83%
Temp
18–25°C
Belgian Ardennes
3522
Attenuation
72–76%
Temp
17–25°C
Monastery Ale
WLP500
Attenuation
75–80%
Temp
18–22°C
Abbey Ale
WLP530
Attenuation
75–80%
Temp
17–22°C
Belgian Ale
WLP550
Attenuation
78–85%
Temp
20–24°C
Belgian Saison I
WLP565
Attenuation
65–75%
Temp
22–25°C
Belgian Golden Strong
WLP570
Attenuation
73–78%
Temp
20–24°C
Specialty Ale (Belgian)
T-58
Attenuation
74–82%
Temp
15–20°C
Abbey Ale
BE-256
Attenuation
82–86%
Temp
15–20°C
Belle Saison
Belle Saison
Attenuation
80–90%
Temp
15–35°C
Berliner Weisse Blend
3191
Attenuation
73–80%
Temp
20–38°C
Belgian Lambic Blend
3278
Attenuation
65–80%
Temp
18–24°C
Lactobacillus
5335
Attenuation
60–75%
Temp
32–38°C
Pediococcus
5733
Attenuation
60–70%
Temp
20–35°C
Belgian Sour Mix
WLP655
Attenuation
70–80%
Temp
18–24°C
Lactobacillus brevis
WLP672
Attenuation
60–75%
Temp
30–40°C
Lactobacillus delbrueckii
WLP677
Attenuation
55–70%
Temp
32–46°C
Brettanomyces claussenii
WLP645
Attenuation
70–85%
Temp
18–24°C
Brettanomyces bruxellensis Trois Vrai
WLP648
Attenuation
75–85%
Temp
18–24°C
Brettanomyces bruxellensis
5112
Attenuation
70–80%
Temp
18–24°C
Safale BE-134 (Saison)
BE-134
Attenuation
83–88%
Temp
15–25°C