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. |
