Yeast Exchange

Important Note:

As of August 15th, 2013 I will no longer update this post as new yeasts are added to my yeast bank.  A full list of available yeasts, as well as information on how I share these strains, is now located on a dedicated yeast exchange page.

While no one seems to comment on my blog, a few people have sent me emails, several of which have asked about trading or buying yeast from our bank.  As most of the banked yeasts are from commercial sources I am hesitant to sell them, but I am open to trade.  Below the fold you will find a complete list of our yeasts, and I will do my best to keep this list updated. As always, the update list can be found over at the London Homebrewers Guild webpage.

I use a simple and cheap system for sharing yeasts, the details of which can be found here.  If you have yeasts which you would like to exchange but lack the capacity to prepare these mailers yourself, e-mail me and I will be more than happy to send you some prepared mailers that you can then use to send me yeast in return.

Requests can be set emailed to “suigenerisbrewing {ampersal} gmail {period} com”, with the stuff between the curly brackets replaced with the correct symbol off the keyboard.  As a spam control, the subject line must start with the following, including the square brackets:

Emails lacking the above text in the subject line are automatically sent to the trash.  The yeast list can be found below the fold…

ID# Name Source Details
001  Safale English Ale Fermentas S-04 Commercial English ale yeast, fast fermenter, highly flocculant.  PDF
002 Safale American Ale Fermentas US-05 Ferments dry, low diacetyl, crisp/clean finish.  PDF
003 American Ale Wyeast 1056 Clean/crisp finish, low fruitiness & mild ester production.  Citrus notes at cooler fermentation temperatures.  Link
004 Kolsch Wyeast 2565 Top-cropping yeast from Cologne. Can be used to make pseudo-lagers (13-15C) or classic Kolshc/Alt-style beers at warmer fermentation temperatures.  Link
005 Weihenstephan Weizen Wyeast 3068 Classical German wheat beer strain, that produces a mix of banana & clove esters.  Poorly flocculant.  Link
006 English Ale Yeast (classic ESB) White Labs 002 Classic English ESB strain.  Good for bitters, porters, milds & stouts. Highly flocculant, leaves some residual sweetness.  Link
007 Pacific Ale Yeast White Labs 041 Sow-fermenting yeast which produces ales typical of the Pacific Northwest. Produce modest levels of fruity esters.  Link
008 Pilsen Lager White Labs 800 Classic Pilsner strain from the Czech Republic.  Dry/malty finish.  Link
009 Burton-upon-Trent Ale White Labs 023 Produces esters with apple/clover/pear characteristics. Great in most styles of English ales.  Link
010 California Ale White Labs 001 Very clean yeast, malt and hop flavours will be accentuated.  Link
011 Irish Ale Wyeast 1084 Produces a clean beer when fermented cool, fruity esters produced above 18C. Good for dark-wort beers.  Link
012 Belgian Strong Ale Wyeast 1388 Alcohol tolerant strain that produces a complex ester profile with modest phenolics. Classic yeast for Belgian ales.  Link
013 London Ale Wyeast 1028 Rich, high-attenuating, with a minerally profile.  Crisp with some fruitiness.  Link
014 Belgian Witbier Wyeast 3944 Classical witbier strain, produces spicy phenolics/clove flavours with low-to-modest ester production. Link
015 Rouge Packman Wyeast 1764-PC Very clean fermenting yeast, alcohol tolerant, no diacetyl, minimal esters.  Link
016 Safbrew Dry Brewing Yeast Fermentas T58 Estery/peppery yeast, medium attenuation.  Link
017 Yorkshire Square White Labs 037 Malty, well-balanced, with toasty & malt-driven ester flavours. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.  Link
018 Cry Havoc White Labs 862 This is the great one’s (Papazian) house-yeast. This is the yeast used for every recipe in the Complete Joy of Homebrewing & The Homebrewers Companion. Capable of producing both ales and lagers.  Ale-temps produce a mild-ester beer, lager temps produce malty lagers. Technically a lager strain.  Link | Podcast
019 Bells Brewery Yeast Bottle Cultured Captured from a bottle of Bell’s Two Hearted, this yeast produces a clean beer with mild fruitiness. Attenuation is in the mid-70% range, flocculation is low-to-medium. Is considered to be similar to Wyeast 1272. 
020 Thames Valley Ale Wyeast 1275 Classical bitter yeast.  Light malt character, with low fruitiness & esters.  Link.
021 London Ale Yeast White Labs 013 Malty yeast with oak-like esters.  Classic yeast for pales, bitters and stouts.  Modest flocculation.  Link.
022 Denny’s Favourite 50 Wyeast 1450 Main yeast of homebrewing legend Denny Conn.  Malty with a big mouthfeel, hints of caramel & fruit.  Good attenuation.  Formerly sold as Brew Teck CL-50 “California Pub Brewery Ale”. Link.  Note: This yeast is a slow grower – additional time for stepping-up should be planned into your brewing schedule.
023 Pilsner Urquell Wyeast 2001 Mild fruit & floral aroma, dry finish, very clean and neutral taste.  Link.
024 Budvar Lager Wyeast 2000 Subtle fruitiness, with a malty palate.  Dry finish, emphasizes hop character.  Link.
025 Bavarian Wheat Wyeast 3638 Standard German wheat strain profile. Apple, pear, and plum esters in addition to the dominant banana character. Poorly flocculant, producing the typical cloudiness associated with the style.  Over pitching can result in a near complete loss of banana character. Link
026  Belgian Abbey  Wyeast 1214 Yeast suitable for most Belgian styles.  Produces an estery/spicy flavour, good alcohol tolerance.  Slow starter, but has good attenuation.  Link.
027  Northwest Ale Wyeast 1332 Classical yeast from the US Northwest region.  Produces a beer with fruit and malty notes.  Link.
028  Belgian Ardennes Wyeast 3522  Produces many styles of Belgian beers, with a good balance between fruity and spicy notes. Unlike many Belgian yeasts, this one flocculates well, producing clearer beers. Link.
029 French Saison Wyeast 3711 Versatile strain for producing Saisons & farmhouse style beers.  Produces a strong estery/aromatic profile with pepper/spicy/citrus notes.  Highly attenuative, but poorly flocculant.  Link.
030 Pride of Ringwood Wyeast 1187 Top cropping ale yeast with a distinct fruit-malty ester profile.  A diacetyl rest is recommended after fermentation is complete.  Medium attenuation, high flocculation.  Link.
031 Bavarian Lager Wyeast 2206 Produces full-bodied lagers, ideal for bocks & doppelbocks. Diacetyl rest is recommended.  Link.
032 Brettanomyces bruxellensis White Labs 650 Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. Separate plasticware is recommended for Brett yeasts, to limit the risk of cross-contamination.  Brett is a slow-growing yeast; 2 weeks is recommended for starters. Link.  
033 Brettanomyces lambicus White Labs 653  Defines the “Brett character”: Horsey, smoky and spicy flavours. Strain is found most often in Lambics, but also found in Flanders and sour brown style beers.  Separate plasticware is recommended for Brett yeasts, to limit the risk of cross-contamination. Brett is a slow-growing yeast; 2 weeks is recommended for starters. Link.
034 Dry English Ale White Labs 007 (bottle cultured) Similar to WLP002, but more attenuative.  Highly flocculant, rapidly fermenting, and produces a mild fuity/estery profile.  Good for high-gravity ales such as English-style IPAs and Barleywines.  Yeast was cultured from a bottle of Boneshaker. White labs info page.
035 Belgian Ale Yeast White Labs 550 Phenolic & spicy, but less fruity than other Belgian strains.  Good for Saisons, Belgian ales/reds/browns/whites.  Link.
036 American Ale Blend White Labs 060 Mix of American-style ale yeasts.  Produces a more lager-like finish than WLP001, making this strain good for brewing lager-like beers when lagering equipment is not available.  Link.
037 European Ale While Labs 011 Northern-European ale yeast.  Low ester production provides a relatively clean finish, while low attenuation produces maltiness.  Traditional yeast for alt and kolsch ales, also works for many English-style ales.  Link.
038 London ESB Wyeast 1968 Highly flocculant strain that produces malty beers with a fruity finish.  Warmer fermentation temperatures (21-23C) and a diacetyl rest are recommended.  Link.
039 American Ale II Wyeast 1272 Soft, clean finish with a hint of nuttiness. Modest flocculation. Higher fermentation temps can be used to accentuate hoppyness and produce some esters. Link.
040 American Hefewisen White Labs 320??? Caution: the source of this yeast is not yet confirmed. Produces a mild hefewisen profile, with muted banana and clove character. Otherwise ferments clean. Low flocculation. Link.
041 Trappist High Gravity Wyeast 3787 For Belgian doubles & tripels. Balanced production of fruity esters and phenolics. Strongly top-cropping, works at a range of temperatures. Link.
042 Belgian Saison II White Labs 566 Highly fruity Belgian strain, modern phenolics with clove dominating.  Fast fermented.  Link.
043 San Fransisco Lager White Labs 810 Stream-beer/California Common lager yeast, retains lager characteristics upto 18C, and can be used below 10C to produce traditional pilsners & marzens.  Link.
044 Belgian Saison I White Labs 565  Wallonian yeast strain.  Produces earthy/spicy/peppery notes with some residual sweetness.  This strain is prone to stalling on higher gravity ferments.  Link.
045 Saison Dupont Bottle Culture Saison yeast cultured from a bottle of Vieille Provision’s Saison Dupont.  Produces a traditional Belgian saison.  Yeast is reputed to be a slow fermenter.
046 Mikkeller Wild Mix Bottle Culture Yeast (& bacteria?) mix from Mikkeller’s It’s Alright, a wild (sour) beer from Belgium.  Is known to contain Brettanomyces yeast; may contain Pediococcus or Lactobacillus bacteria.  WARNING: Contains wild yeast.
047 Saccharomyces DCY01 Wild yeast A wild yeast, tentatively identified as Saccharomyces.  This yeast was captured by Claudio, author of the DC Yeast Lab blog.  DCY01 produces a slight spicy/phenolic finish, with some yeast character.  Medium-low flocculation. 
048  Brettanomyces DCY02 Wild Yeast A yeast recovered from a spontaneous (lambic) fermentation performed by the Mad Fermentationist, and purified by the DC Yeast Lab.  DCY02 has a strong Bret funk, grows quickly, and finishes quickly.  Note: Currently unavailable.
049 Brettanomyces DCY03 Wide Yeast A yeast strain recovered from the same lambic as DCY02.  DCY03 has a mild Bret funk and a strong Bret fruitiness.  It is a slow grower, taking months to complete fermentation and form a pellicle.
050 Sweet Mead Wyeast 4184 For the produciton of meads with 2-3% residual sweetness.  Produces a rich & fruity profile.  Requires addition of nutrients for use in mead.  Link.
051  Scottish Ale White Labs 028 Mild yeast profile that doesn’t reduce apparent bitterness of beer.  Leaves some malt-sugars behind for a sweeter finish.  Link.
052  German Ale/Kolsh  White Labs 029 Produces a clean, lager-like finish at warmer temperatures.  Good for kolsh & alt style beers.  Neutral finish, but requires some ageing to reduce sulfure.  Link.
053  German Lager White Labs 830 Commonly used clean lager yeast.  Great for German-style pilsners, bocks, octoberfests and marzens.  Link.
054 German Bock Lager White Labs 833 Bavarian lager yeast that produces lagers with more malt character that WLP830.  Main use is for bocks, doppelbocks, and oktoberfests, but is also used for some US-style pilsners.  Link.
055 German Ale Wyeast 1007 Produces minimal esters across a broad temperature range.  High temperatures can lead to a mild fruitiness.  Yeast flocculates poorly, but the resulting beer matures quickly.  Link.

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